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
DurationWhen 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, most are required to employ a trained Food Safety Supervisor.
This type of regulation is in place so that staff have the relevant skills and knowledge to safely handle food in their roles.
This course is designed for supervisors to understand the requirements around handling food safely and knowing how to supervise other staff to do the same.
Who Should Complete FSS Training?
FSS training may apply to;
cafe and restaurant owners
wait staff
chefs
kitchen hands
Novaskill would like to acknowledge and pay respect to the traditional custodians of the lands on which we work. We are honoured to be on the ancestral lands of those whose cultures are among the oldest living cultures in human history.
We pay respect to the Elders, past, present and to the younger generation of the community who will be the future leaders in years to come.
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.
Food Safety course is offered by Centre For Training.
The purpose of this course is To introduce the principles of Environment and supporting practices specifically for the food industry.Define the scope and structure of an EMS in context with the organisational context with environmental factors
A set of skills to equip individuals in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.
Develop the skill and knowledge required to use personal and food hygiene practices to prevent contamination of food that might cause food-borne illnesses.
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