In today’s food industry, consistent quality and safety aren't optional - they're essential. This focused 6-hour workshop will cover two topics: Food Preservation Principles and Importance of Process Control.

In the first half, the workshop will dive into the causes of food spoilage, the role of microorganisms, and the environmental factors that influence food stability. You’ll explore modern and traditional methods of preservation and understand how they impact shelf life and safety. Whether you're looking to reduce waste, extend product life, or bring preserved goods to market, this hands-on, science-informed session will give you the foundational knowledge you need.

In the second half, we will cover the topics of process control, hazard identification and risk management, and implementation of effective control strategies throughout the food production process. Centred around key concepts like hazard analysis, risk management, and critical control points (CCPs), this workshop will address how process control techniques can prevent contamination, ensure compliance, and maintain consumer trust.

At the end of this workshop, you will be able to:

Identify the key causes of food spoilage and deterioration
Understand the basic role of microorganisms in food quality and safety
Understand the environmental and intrinsic factors affecting microbial growth
Compare common methods of food preservation
Apply preservation principles to enhance shelf life of different food products
Define the principles of process control and their role in food safety
Understand the need for hazard analysis to identify potential risks in food systems
Assess the severity and likelihood of risks using a structured approach
Have foundational knowledge of critical control points (CCPs)
Support regulatory compliance and enhance operational reliability

How You Will Learn
You'll complete a 6-hour in-person workshop.

Interactive learning with real-world examples and visual aids
Group discussions
Case studies
Take-home resources and reference materials
Group activities and quick exercises to reinforce learning

About your presenter

Mashhuda Carrigan is a HACCP-certified food technologist with nine years of experience in food safety, quality and compliance. She has worked in both primary processing and value-added streams of eggs, with extensive experience in high-risk, cook-chill, ready-to-eat products.

She has an in-depth understanding of regulatory requirements, GMP, and continuous improvement frameworks. Mashhuda is known for driving robust food safety culture across cross-functional teams and has successfully delivered multiple audit-ready system implementations. Her proactive approach to risk assessment and process optimisation has consistently improved product integrity and operational efficiency.

Her industry experience is complemented by a master’s degree in food science and technology from The University of Queensland. She has also completed a Certificate IV in Training and Assessment, which informs her learning design, delivery and assessment principles.

As an Educator at UQ Skills, Mashhuda creates tailored training programs in the Applied Sciences department, focusing on bridging knowledge gaps for food industry professionals. She is passionate about lifelong learning and creating inclusive, meaningful learning experiences.

This workshop will be presented in collaboration with FaBA, Australia’s Food and Beverage Accelerator.

What to bring
Laptop (if possible), notebook, pen.

Ticket includes catering of tea/coffee, morning tea and light lunch.

Welcome to our Food & Agribusiness Network event! We're delighted to capture and share the moments that reflect the spirit of our community. Your presence may feature on our digital platforms as we celebrate this shared experience. If you'd prefer not to be photographed or filmed, please let a FAN team member know. Our goal is to ensure a positive experience for all!