This course provides a basic understanding of the general practices used to create an environment that is safe to produce food and the practices that help to ensure safe production and handling.
DurationThis course provides a basic understanding of the general practices used to create an environment that is safe to produce food and the practices that help to ensure safe production and handling. Participants will learn a variety of topics including how to prevent contamination, promote hygienic practices, and monitor the temperature of high-risk foods through the application of Good Operating Practice.
What is covered?
We are passionate about sharing knowledge and inspiring others. As a participant in one of our courses you will learn new skills to help you feel more confident in your role. You will go back to your workplace motivated to make a difference.
You'll learn about industry trends and regulatory standards. Our dedicated and experienced trainers will provide an engaging, relatable and effective learning experience.
Move from compliance to value added audits with our new food industry specific auditing course. Implement effective internal audit processes that enable you to meet customer requirements and identify opportunities for continual improvement.
A HACCP – hazard analysis critical control point – system is designed to identify and control food safety risk factors., including anything with the potential to cause illness or injury to a consumer.
Prepare food for others with confidence. Do you cook, prepare or serve food for a living or are looking to enter the industry? Do you run a kitchen or own a business that does those things? Do you run a team who need reliable and current food safety knowledge? Then this is a must-have course for yo...
Get certified in providing safe food in your kitchen. There are number of safe and necessary procedures one should undertake and comply with when delivering safe food. This course meets with the national requirements set by the Council.
The course has been designed to promote in food workers an awareness of the causes of food poisoning and what procedures are necessary to prevent it.
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