About this Food Safety Course
This Food Safety Course describes the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
The training applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities ensuring safety and correct preparation is undertaken. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. This includes food safety supervisors.
Food Safety Training will cover the skills and knowledge required to handle food safely including:
- Follow hygiene procedures and identify food hazards.
- Report any personal health issues.
- Preventing food contamination.
- Prevent cross-contamination by washing hands.
Food safety legislative and knowledge requirements may differ across states and territories.
Certifications will also have differing validity periods- this can vary between individual business, industry & legislative policies.