This course is designed to provide you with the skills involved in food handling and a practical approach to hygiene principles and practices. Food handlers require those skills to comply with the requirements contained within the Australia/New Zealand Food Standards (ANZFS) Code.
DurationOverview
This course is designed to provide you with the skills involved in food handling and a practical approach to hygiene principles and practices. Food handlers require those skills to comply with the requirements contained within the Australia/New Zealand Food Standards (ANZFS) Code.
This course achieves one unit of competency in the Certificate III in Commercial Cookery (SIT30816).
CIT has an impressive 90 year history providing technical and further education in the ACT and surrounding area. Today, it trains around 20,000 students each year, touching more lives post- secondary school than any other tertiary education institution in the ACT.
The course is accredited, nationally recognised and on successfully completing the course the student with achieve a Statement of Attainment in HLTFSE001 Follow basic food safety practices.
When referring to food safety in Australian food businesses, the ownership is placed solely on the business itself. It must ensure that all food handled and prepared in the business is safe to eat. In order to help the food business fulfil this obligation
The Food Safety Management System (FSMS) auditor certification program has been developed by Auditor Training Global to provide international recognition for auditors who conduct food safety management system audits based on the ISO 22000 food safety management system standard.
Enhance your food safety management reputation with HACCP certification from Food Safety Plus.
Foodborne illnesses affect millions of people worldwide due to contaminated food and beverages. Proper training for food handlers is critical in preventing foodborne illnesses and outbreaks.
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