Hygiene and Safety for the Food Handler
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Course Objectives:

The aim of this course is to educate the participant in the many aspects of food safety and occupational health and safety (OH&S) that relate to their work activities and workplace. By the end of this course, the participant will be able to:

  • determine high risk foods and environments

  • identify common sources of contamination

  • prevent contamination in the workplace

  • identify common health and safety hazards

  • take actions to prevent risk to their own health and safety and that of others

  • effectively participate in OH&S consultative activities
This will be achieved by using a training plan incorporating these important topics:
  • Introduction - Food Hygiene
Examples of food poisoning outbreaks and contamination events, classification of contamination, high risk customer groups and foods, brief overview of current legislation.
  • About microbes...
Basic classification and characteristics of microbes, conditions for microbial growth common food poisoning microbes, human sources of microbes, environmental sources of microbes.
  • Food Hygiene
Preventing microbial contamination, concepts of personal hygiene and kitchen/factory hygiene, identification and control of food hazards in the workplace, safe food handling practices, cleaning/housekeeping/pest control, safe and correct use of chemicals in food areas.
  • Introduction - OH&S in the Workplace
Examples of OH&S incidents in the food industry, overview of the new OH&S legislation and regulation, consultation, function of the OH&S committee.
  • OH&S Hazards
Identifying OH&S hazards in the workplace, types of OH&S hazards found in the food industry, methods of controlling OH&S hazards and preventative measures, the importance of reporting and recording, rights and responsibilities of food handlers in the workplace.

General Information:

The course will be conducted in a relatively informal manner allowing for discussion of relevant food safety/handling and health and safety issues that are of interest to the participants. Participants will be provided with a set of indexed course notes (colour) and will be provided with an assessment Workbook. Participants are also requested to complete a Feedback form.

All participants attending the course will receive a Certificate of Attendance listing the topics covered.

All participants who complete the assessment Workbook from the course will be issued with a Certificate of Completion listing the topics covered and any documentation required for RPL purposes.

For those participants who require accredited training, please contact us to arrange for a customised assessment plan and quote to achieve a Statement of Attainment for the unit THHGHS01B – Follow workplace hygiene procedures and/or THHCOR03B – Follow health, safety and security procedures from Certificate II/III in Hospitality (THH02) or FDFCORFSY1 A - Follow work procedures to maintain food safety and/or FDFCORHS1A - Follow work procedures to maintain health and safety from Certificate I in Food Processing (FDF03).

DURATION: 1 day (or 6 hour intensive)

COST: $ 165.00

Note: the cost applies per person, the training is conducted on site and includes GST of 10%. Please contact us for information regarding discounts that are available for groups.

 

 
 
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