WE ONLY DELIVER THIS COURSE TO SCHOOLS AND BUSINESSES WHO HAVE THE FACILITY REQUIREMENTS AS OUTLINED BELOW
This course describes the performance outcomes, 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 unit 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. 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.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation
1 day face to face + pre course reading & quiz
(15 nominal hours)
Face to face training from our qualified trainer
Digital – Food handlers booklet
A nationally qualified certificate on successful completion
It is recommended that students have a minimum
Reading skills to:
Interpret organisational documents or diagrams relating to organisational food safety programs hygiene and food safety procedures hazard analysis and critical control points (HACCP) practices.
Oral communication skills to:
Report hygiene hazards and non-compliant organisational practices accurately.
Access to a computer with internet for the precourse reading component
Skills must be demonstrated in an operational food preparation area.
This can be:
an industry workplace
simulated industry environment.
WITH ACCESS TO
Fixtures – workbenches, refrigeration units, sink, storage facilities,
Small equipment – assorted pots and pans, containers for hot and cold storage, crockery, cutlery, cutting boards, food handler gloves, glassware, knives, tongs, serving utensils
Handwashing facilities – designated hand washing sink, antiseptic liquid soap, single use towels, warm running water, food ingredients and ready to eat food items
Workplace documents – current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority Australia New Zealand Food Standards Code, current commercial food safety programs, policies and procedures used for managing food safety
Comfortable clothes and closed toe shoes
Hair must be tied back
No jewellery to be worn
Minimum 12 per booking
Identify & report unsafe practices that breach hygiene procedures
Identify food hazards that may affect the health and safety of others
Remove or minimise the hygiene hazard and report as appropriate
Identify & report personal health issues likely to cause a hygiene risk
Prevent food contamination
Maintain a clean & hygienic workplace
Wear required personal protective clothing, and maintain personal hygiene practices
Prevent unnecessary direct contact with ready to eat food
Use cleaning practices that prevent food-borne illnesses
Follow correct hand washing protocols
Risk identification and risk assessment
Workplace policies and procedures
Multi choice quiz
Risk management Plan
3x Practical demonstration – in pairs
The practical demonstration includes, preparing, cooking, storing & serving food items