It is imperative that everyone in your organisation, from the owner, manager and all employees, learns basic food safety practices for preparing and serving food and creating a culture of food safety within your workplace.
DurationBy law, every Australian food business must have at least one Food Safety Supervisor employed on the premises. Thus, it is imperative that everyone in your organisation, from the owner, manager and all employees, learns basic food safety practices for preparing and serving food and creating a culture of food safety within your workplace.
Description
In this course, you will become part of our classroom community, where a hands-on, holistic training approach is employed. Learn about food-borne illness, how to prevent it and how to train employees in food sanitation.
Join our two-day course and discover up-to-date food safety regulations and requirements, develop a food safety program and learn the tips for better practice.
At Axial Training and International College, we believe that every student should be nurtured to achieve the highest possible standards in their desired field.
In this course students will learn how to identify and control food hazards, prevent contamination of food that may lead to food borne illnesses and accurately report on food contamination incidents and hygiene hazards.
Foodborne illnesses affect millions of people worldwide due to contaminated food and beverages. Proper training for food handlers is critical in preventing foodborne illnesses and outbreaks.
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.
A set of skills to equip individuals in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.
It is the responsibility of employers and food handlers to use hygienic practices that minimise the risk of food being contaminated while it is being prepared and served.
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