TOP 10 FOOD SAFETY COURSES IN AUSTRALIA - PAGE 2

This course is designed to meet the new National Food Safety Standard, 3.2.2A – Food Safety Management Tools have been introduced across Australia to reduce the rate of foodborne illnesses linked to poor handling of food in certain food service, retail and catering food businesses.

This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items.

This 8 eight-hour face to face and 4 hours (Online) course incorporates both Food Safety and Food safety Supervisor the knowledge requirements to handle food safely during the storage, preparation, display, service and disposal of food.

. This course is designed for supervisors to understand the requirements around handling food safely and knowing how to supervise other staff to do the same.

A Food Safety Supervisor is a person who: is trained to recognise and prevent risks associated with food handling in a retail food business holds a current FSS certificate (no more than five years old), is not an FSS for any other food premises or mobile catering business, and can train and superv...

Develop the skill and knowledge required to use personal and food hygiene practices to prevent contamination of food that might cause food-borne illnesses.

Food Safety Supervision Skill Set course is offered by Aurora Training Institute. This short course is delivered in a classroom setting at our Toowoomba campus.

These units of competency from the SIT Tourism, Travel and Hospitality Training Package, provide a set of skills to work hygienically when handling food and supervising the safety of food during its storage, preparation, display, service, and disposal.

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

This unit of competency is recommended for people handling food such as a Kitchen Hand, Cook, Chef, Barista, Catering Staff, Wait Staff, Service Staff and Fast Food Outlets.