Complete Hospitality Training

Use Hygienic Practices for Food Safety

This course will equip you with the skills and knowledge necessary for the use and maintenance of personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. By the end of the course, you will be able to demonstrate competence in following defined organisational procedures and in identifying and controlling food hazards.

The course and skills are essential for restaurants, cafes, bars, clubs, and hotels. But it is also necessary for some tour operators, function, event, exhibition, and conference spaces, educational institutions, correctional centres, hospitals, aged care facilities, military bases, canteens, kiosks, cafeterias, and fast-food outlets, along with in-flight and transport related catering. That is any organisation with permanent or temporary kitchen premises, food preparation areas, or a bar area.

Anyone who handles food or food contact surfaces, including crockery and cutlery, during work activities is considered a food handler. And food handlers must comply with the standards and conditions set out in the Australia New Zealand Food Standards Code.

Food handlers include chefs, cooks, caterers and catering staff, kitchen stewards and hands, along with food and beverage attendants, and room attendants and front office staff if they handle food or food contact surfaces.