Use hygienic practices for food safety
Written assessment and classroom observation.
Who should attend
This unit of competency is a prerequisite for Food Safety Supervisor training. It applies to all staff who are involved in the preparation, storage, service of food & beverage. This course is the first level in the delivery of food handling & safety training. Personal hygiene practices underpin a range of service industry activities. They are particularly important within a food safety regime, but can also apply to housekeeping activities & anywhere where poor hygiene could provide a contamination risk.
12 to 30
On the completion of this course, participants will have a basic understanding of the importance & consequences of food poisoning & food contamination & be able to practise safe food handling techniques. Advise students of the necessity for premises to have Food Safety Plans & standard operating procedures.
1 x 6 hours
On successful completion of this course participants will have an understanding of:
- Follow hygiene procedures
- Identify hygiene hazards
- Report any personal health issues
- Prevent cross contamination
- Hand washing
- Prevent food contamination
- Prevent other contamination