Food Safety Supervisor

This course aims to educate and equip students with the skills and knowledge to handle food safely at all stages including its storage, preparation, display, service and disposal. It requires the ability to follow predetermined procedures as outlined in a food safety program.

This short course applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants, who work in a range of settings from restaurants, cafes, hotels, events, aged care facilities, hospitals, in-flight, event and residential catering.  

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. 

Learning Outcomes:

• Upon completion of this course students will be able to follow a food safety program, store food correctly, prepare food safely, maintain a clean environment and dispose of food safely.

Course Overview:

This short course is suitable for students who have interest to learn how to handle and prepare food.

What You'll Learn:

In addition to learning how to control food hazards and eliminate risks of cross contamination, students will also learn how to:

• Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance

• Use cooling and heating processes that support microbiological safety of food

• Store food at controlled temperatures and ensure that frozen items remain frozen during storage

• Ensure safety of food prepared, served and sold to customers

• Clean and sanitise equipment, surfaces and utensils

• Identify and report cleaning, sanitising and maintenance requirements

• Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils

• Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.