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)

What’s Included:

Face to face training from our qualified trainer

Food supplied

Student workbook

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

Facility Requirements:

Skills must be demonstrated in an operational food preparation area.

This can be:

an industry workplace


simulated industry environment.


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

Photo ID



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

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