A person holding an FSS certificate will know how to recognise, prevent and alleviate the hazards associated with the handling of food. The proprietor of an affected food business must ensure one person is appointed as FSS for the premises.
A person holding an FSS certificate will know how to recognise, prevent and alleviate the hazards associated with the handling of food. The proprietor of an affected food business must ensure one person is appointed as FSS for the premises.
This course is offered by distance education (correspondence) and face to face training.
Please note – the Correspondence course requires access to an operational commercial food preparation area, bar or kitchen and a third party. The Third Party must be either the proprietor of the business or a person who understands the role of the Food Safety Supervisor and the business you work in.
They must be prepared to complete the comment section of the Third Party Report and provide full contact details as outlined at the bottom of the report. You will also be required to complete a Temperature Control Record requiring two (2) weeks of temperature records for equipment in a commercial kitchen.
John Crittenden has been formally involved with workplace training since 1997, working as a Contract Trainer with the AHA (NSW), Corpskills Australia and the Retail Liquor Development Foundation (RLDF - in partnership with Fosters Australia and Peter Hall and Associates) following in excess of 25 years working in the hospitality industry.
John successfully ran licensed premises as an Owner, Managing Director & Licensee of Hotels & Function Centres (Restaurant).
He has been a delegate to the Australian Hotels Association - Illawarra Sub Branch and has been a former Chairman and a Fellow of the AS/NZS Australia New Zealand Risk Management Association.
He was formerly a member of the racing standing committee for the Agrifood Skills Council.
He has recently been awarded a "Services to the Industry" gong for his WHS undertakings with Harness Racing NSW.
John has been a Director of Australian Academy since inception.
Austrain Academy Charter
Austrain Academy has, at its core, a genuine aim to:
in Australian hospitality enterprises through professional and accredited training , business development and by providing a ‘one stop shop’ for enterprise training and development needs.
Our Charter Is To:
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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