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.
Food Safety HACCPÂ is a system ,standard which provides you with a methodical approach for process improvement. Thus, you increase your quality, consistently delivering exactly what customers expect from you.
This entry-level training in safe food handling will give you the skills and knowledge to use hygiene practices for food safety in all hospitality situations. Training includes hands-on activity and is perfect for those working in or entering the industry.
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
This basic non-accredited course is suitable as an introduction to food safety and hygiene or as a refresher course for staff working in the hospitality or food service sector.Â
This unit describes the performance outcomes, skills and knowledge required to handle food safely in the retail environment following organisational food safety procedures and relevant legislation and standard procedures.
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