This course provides you with the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses.
It teaches the student to follow pre-determined organisational procedurs and to identify and control food hazards.
Who needs to complete this course?
Food Handler requirements - Federal legislation (governed by FSANZ) states that all Food Handlers must be trained in food safety.
Many people are surprised to learn that Food Handlers aren't just those employees who work in the kitchen.
A Food Handler can also be someone who:
Serves food to customers
Moves food into storage
Cleans equipment and utensils
Simply put, anyone who comes into contact with food or food equipment in a food business is a "Food Handler".
Use Hygienic Practices for Food Safety (VIC)
Face to Face
Face to Face
& Via Zoom
Duration: 4 hours
RPL: Not available
Follow hygiene procedures and identify food hazards
Report and personal health issues
Prevent food contamination
Prevent cross-contamination by washing hands
This course is a nationally accredited course and meets the regulatory requirements for food safety in Australia.
All course material is informed and meets with the Food Standards Australia New Zealand Act 1991 and the Australia New Zealand Food Standards Code