National Food Institute works closely with a range of employers to assist with workforce development and to prepare long term plans to support future business growth.
Our clients find great benefits in investing in training of their new and existing staff and providing employment opportunities through traineeships.
Our trainers and assessors work closely with all our clients to ensure our students are provided with relevant and current training as well as workplace support.
SPC is an Australian-based company that specialises in large fruit packing and owns and operates factories in Kyabram, Shepparton and Mooroopna. The National Food Institute has been working with SPC in delivering Certificate I, II and III in Food Processing and Certificate I, II and III in Transport and Logistics with a focus on risk management, occupational health and safety, technical excellence and sustainability. National Food Institute achievements and collaboration with SPC was recognised in 2012 with both Victorian and Australian Training Awards.
Organic Harvest is a small Organic Certified Rice processor located at Numurkah in the Goulburn Valley, Northern Victoria. The proprietor, Paul Kayess had extensive experience as a Rice farmer prior to establishing a small rice flour milling plant to process his organically grown rice. Since setting up the milling operations, Organic Harvest have developed an extrusion process to produce Rice Puffs in a range of sizes and shapes for wholesale to the Organic Food Industry that are typically used as an ingredient in Muesli and Snack foods.
Organic Harvest are in the process of implementing a HACCP program and so one of the aims of the National Food Institute training program is to assist in this process by focusing on Food Safety, GMP and the Principles of HACCP.
Community Chef has been built from the bottom up, starting with the nutritional needs of older people and the desire to keep them healthy and active. Twenty local governments supported by both the State and Commonwealth Governments have made the new $24 million kitchen possible. It is one of the most advanced kitchens of its kind, using E-water in place of chemicals, capturing water and heat, reducing energy use and minimising waste. It is a demonstration of what can be achieved through clever design and collaboration. Professional partners have been committed to creating a facility that is state of the art. This will increase food safety, meal quality and the working conditions for employees. The National Food Institute has been working with Community Chef in delivering Certificate I and II in Food Processing with a focus on risk management, occupational health and safety, technical excellence and sustainability.
Formally known as Kraft Foods and Cadbury – one of the fastest growing food manufacturers in Australia and New Zealand. A large reputation built on more than 100 years of local heritage Mondelez International have a rich legacy of iconic brands favoured by nearly every Australian household – Vegemite, Cadbury, The Natural Confectionery Co. and Philadelphia just to name a few. Two large manufacturing plants in Ringwood and Scoresby, National Food Institute have been involved and working with all manufacturing operators to achieved Nationally Recognised Qualifications from Certificate I through to Certificate III. Our training has delivered strong outcomes in areas such as risk management, compliance and business improvement processes.
Hazeldene’s is the largest private employer in Bendigo, employing more than 700 locals directly as well as contracting more than 400 experts within our business in specialised roles. National Food Institute become the preferred training partner with Hazeldenes in 2014 and our focus has been on delivering positive outcomes across the business involving compliance, workplace safety awareness, improvement processes and employee engagement. Our training staff and managers work closely with the Company to respond to the challenges of a large and varied workforce.
Baiada Poultry Pty Limited is a privately owned Australian company which provides premium quality poultry products throughout Australia and are widely known for such brands as Steggles and Lilydale Free Range Chickens. National Food Institute commenced training programs at the Laverton North plant in 2104 and have been very successful in working with staff towards improving practices around quality, compliance, safety and engagement. With a very diverse workforce and a large number of Vietnamese staff, National Food Institute introduced a Vietnamese speaking workplace trainer and has been able to provide our training delivery and resources in Vietnamese to better assist staff.
Black Swan originated in 1985 from the love of food and the use of family recipes to produce dips which were first sold at the South Melbourne market. From those humble beginnings, we have grown to become Australia’s favourite dip. Now part of the Monde Nisssin group Black Swan is entering into a new phase of growth and manufacturing excellence. After a thorough and extensive selection process Black Swan have chosen National Food Institute to partner with them to establish a structured training model that will focus on food safety, quality control, worker safety, productivity, continuous improvement and employee engagement.
The Big Strawberry farm now consists of nine hectares with two acres being used for strawberries. The business also produces a wide selection of jams, wines, chutney and sauces, sugar free products, Liqueurs and fortifies. National Food Institute has worked closely with the business to introduce a training program to assisting staff to achieve positive outcomes around food safety, workplace safety, compliance, productivity and awareness around environmental sustainability.
Vitasoy began making soymilk over 64 years ago in Hong Kong, when Dr K.S.Lo created a nutritious, high protein and vitamin-rich drink made from soy beans. The soy bean- sometimes known as “the cow of China” – has been a staple of traditional Asian cuisine for over 3,000 years. Vitasoy was responsible for bringing a nutritious soymilk within reach of the mass market by selling door to door, and through retail outlets. The first soymilk production plant for Vitasoy was officially opened on 9th March 1940 and in 1953 Vitasoy began heat treating their soymilk so that it no longer needed refrigeration. Since then Vitasoy has become a household name and the leading supplier of soymilk in Hong Kong. Sales boomed again in 1975 with the introduction of new Tetra-Brik packaging, which together with long life (Ultra Heat Treatment) processing, ensured that Vitasoy products could be kept for months with all of their flavour and quality intact. In the late 1970s and early 80s, Vitasoy began exporting products, allowing Vitasoy soymilk to be readily available in over 30 markets.
2001, Vitasoy Australia Products Pty Ltd (VAP) was created as a joint venture between Vitasoy International Holdings Ltd. and National Foods Ltd. The joint venture commissioned and built a state of the art production facility in Wodonga, Victoria. Today, Vitasoy International Holdings is a listed company on the Stock Exchange of Hong Kong with production facilities located in Hong Kong, Mainland China, Australia and the U.S.A. Vitasoy International Holdings is a dynamic, international organisation setting new standards of quality and innovation wherever its products are sold.
The National Food Institute has been working with Vitasoy in delivering assessment and training in Food Processing with a focus on risk management, occupational health and safety, technical excellence and sustainability.
Simplot Australia is a wholly owned subsidiary of the J R Simplot Company, a privately held food and agribusiness corporation based in Boise, Idaho. The Simplot company was founded by J.R (Jack) Simplot in the 1930’s. From the humble beginnings of Idahoan potato farming, J R Simplot Company is now a multinational food and agri-business with annual sales of more than $US3 billion.
Simplot Australia was founded in 1995 when the J R Simplot Company acquired some of Australia’s favourite food brand businesses including Edgell, Chiko, Birds Eye, Harvest and Leggo’s. From that time the company has continued to develop through acquisition of businesses such as John West, Lean Cuisine and product innovation. The Australian management team is committed to enhance the well being of our consumers by delivering nutritious food products that represent quality, value and convenience.
The National Food Institute works with Simplot in Tasmania at Ulverstone and Devonport and in New South Wales in Bathurst and Kelso in delivering assessment and training in Food Processing with a focus on risk management, occupational health and safety, technical excellence and sustainability.
Simplot Australia currently employs approximately 3000 people across a number of sites throughout Australia. Their Head Office is in Victoria and they have six manufacturing facilities in Bathurst, Devonport, Echuca, Kelso, Ulverstone, Pakenham and sales offices in each State as well as New Zealand.
Between WWI and WWII, Edwin (‘Ted’) Street with the help of his wife and brother laid the foundations (in Corrimal, NSW) for what would ultimately become Australia’s biggest and best-known ice cream manufacturer. Streets Ice Cream was originally made in the back shed by Ted. He would then sell these to neighbours along with sweets, cakes and lemonade. Popularity grew and he soon used a cart, then a one-horse- power motorbike to sell Streets ice cream. It continued to grow and today Streets ice cream is sold throughout Australia and New Zealand with well known brands such as Magnum, Paddle Pop and Blue Ribbon. The National Food Institute has been working with Streets in delivering Certificates in Food Processing.