This nationally accredited unit is for people who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities.
DurationThis nationally accredited unit is for people who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities.
It provides personal hygiene practices for food handlers 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.
People who usually complete this course includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
Participants will learn how to:
At RGIT Australia, our students are our priority, and we take pride in their achievements. Our fundamental objective is to provide students with an environment that enables them to reach their full potential.
The purpose of this course is To introduce the principles of Environment and supporting practices specifically for the food industry.Define the scope and structure of an EMS in context with the organisational context with environmental factors
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.
A set of skills to equip individuals in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.
Develop the knowledge, skills and certification you need to undertake the role of Food Safety Supervisor within a food safety program. This course is suitable for managers, owner-operators or supervisors in food preparation premises.
Food safety supervision skill set will equip you with the skills and knowledge to safely handle potentially hazardous and ready-to-eat food during its preparation, distribution, service and sale.
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