Develop the knowledge, skills and certification you need to undertake the role of Food Safety Supervisor within a food safety program. This course is suitable for managers, owner-operators or supervisors in food preparation premises.
DurationDevelop the knowledge, skills and certification you need to undertake the role of Food Safety Supervisor within a food safety program. This course is suitable for managers, owner-operators or supervisors in food preparation premises.
The course satisfies all legal requirements of compliance for a Food Premises Registration/Operation with local council and Australia’s Safe Food Standards.
If you are undertaking this training to qualify as a Food Safety Supervisor, you may need a current qualification in SITXFSA001 for the Hospitality/Retail sector, or HLTFSE001 for Health & Community services. Enquire with your local Environmental Health Department to confirm your training meets their requirements.
The Gordon grew out of the need for technical training in the brave new world of the 1800s industrial age. From its origins as a mechanics institute and a night school for tradespeople, The Gordon has become the embodiment of quality vocational education and training in Geelong and beyond.
The NSW Food Act 2003 was introduced as a measure for reducing food borne illnesses within the hospitality and retail food industry by improving food handler skills and knowledge.
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 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.
The Use hygienic practices for food safety (food handling course) is a nationally accredited unit of competency and is part of the Hospitality Training Package 'SIT07' under the requirements of the Australian Quality Training Framework (AQTF).
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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