Food Safety Course

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. 

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:

• Follow hygiene procedures and identify food hazards
• Report any personal health issues
• Prevent food contamination
• Prevent cross-contamination by washing hands