Introduction to Australian Food Safety

Topics Covered

• Legislation involved in the sale and handling of food.
• People who are most at risk of food poisoning.
• How to correctly wash your hands for food handling.
• Safe handling, storage, preparation and service of food.
• Potential food safety hazards and how to prevent them.
• How to use chemicals, detergents and sanitisers.
• Introduction to food allergens and intolerances.
• HACCP and Food Safety Programs in Australia.
• The 10 main causes of food poisoning.

Objectives

Upon completion of this course, participants will learn:

• What to expect in a Food Safety Program.
• What HACCP is and how it assists food safety.
• The main bacteria that cause food poisoning.
• How to prevent common food-related hazards.
• How to manage food intolerances and allergies.

Designed for

This course is designed for all food and beverage employees who are involved in the preparation, handling and sale of food. The course provides employees with general knowledge of the legal requirements, basic principles, and practices relating to food safety and hygiene, and is an ideal induction or refresher food safety course if an accredited course is not needed.

Outcomes

On successful completion of this course participants will have the necessary skills and knowledge to be able to prepare and handle food safely in the workplace. Participants will also be aware of their legal obligations in relation to the safe preparation, handling and sale of food, and will also learn how to correctly identify potential food safety hazards.