Participate in Safe Food Handling Practices (Non-accredited Training) - 4 hours
Welcome to the Participate in safe food handling practices course. This course has been developed to provide an understanding of safe food handling practices that should be followed during the storage, preparation, display, service and disposal of food. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen hands and food and beverage attendants. This program also talks about the Food safety supervisor requirements of the Food Safety Supervisor in the workplace.
In an environment where food is being produced, you may have a number of responsibilities in relation to food safety, including:
- Recognising, preventing and minimising food hazards at your premises, and
- Making sure that your company's Food Safety Program is followed.
By following good food safety and hygiene practices in your workplace, you will be helping to prevent some of the five million food poisoning cases reported every year in Australia.
This course will take you approximately 4 hours to complete.
The aim of this course is to provide you with an understanding of the food safety and hygiene practices required to successfully carry out your role as a safe food handler.
This course will cover:
- Food Safety Laws
- Food Safety Programs
- Your role as a Food Safety Supervisor
- Food Hazards
- Food Processing Steps
- Support Programs, and
- Food Labelling
Why Are There Laws for Food Safety?
The first thing we need to look at in relation to food safety are the legal responsibilities.
In Australia, we have laws governing all aspects of food manufacturing. These laws are in place to make sure that food is not contaminated while it is being:
- Served, and
Food safety in Australia is governed by the Food Standards Code, which was developed by Food Standards Australia New Zealand (FSANZ).
A Certificate of Completion is issued on successful completion of the course and you are required to get an 80% pass mark to be deemed as understanding the content. It is recommended that training is conducted every 2 years to stay refreshed.