Basic Food Hygiene

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 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.

Our Food Safety Programs are easy to use and tailored to match the processes occurring at your site. For multi-site organisations we will ensure that each of your sites’ Food Safety Programs are corporately consistent whilst also being customised for the food services at each site.

Australian College of Training is a provider for HACCP Risk Management courses in Australia.  This program can be complete by attending a 2 day workshop here or arranged in your workplace plus accompanying workplace learning and assessment. Full completion of the program will take approximately 2...

You will have the ability to identify risks associated with all stages of food preparation using HACCP procedures to minimise and control food safety hazards and risks as well as completing required documentation associated with the Food Safety Program.