Basic Food Hygiene

It is the responsibility of employers and food handlers to use hygienic practices that minimise the risk of food being contaminated while it is being prepared and served.

If food is handled in your workplace, then this Nationally Recognised course will help you gain the key skills and knowledge for safe food handling and hygienic practices. If you are an employer, you can feel confident that the highest standards of safety and hygiene are being practiced when you have certified food handlers on your team.

This course is for those who handle food, such as cooks, chefs, caterers, kitchen hands, and food and beverage attendants in food businesses within the tourism, retail, hospitality and catering industries.

Access to a commercial or training food prep area and supervisor is required.

In order to complete the Observation Report and Logbook as part of your assessment requirements, you will need access to a permanent or temporary kitchen premises or smaller food preparation or bar area.

An observer, such as supervisor, employer or someone with appropriate food preparation experience will observe and comment on your relevant skills and knowledge as you use hygienic practices while performing a range of food handling tasks. The observer will need to complete the Observation Report.

The Observation Reports and Logbook must be submitted within 6 months of course enrolment.