COURSE OVERVIEW:
Welcome to the course Handle Food Safely in Retail Environments. This course is designed to provide you with the essential knowledge and skills required to ensure food safety in retail settings. Through this course, you will learn about the importance of food safety, understand the risks associated with foodborne illnesses, and gain practical insights into maintaining high standards of hygiene and safety in food handling.
We begin with an introduction to food safety, where you will learn about its importance in preventing foodborne illnesses. This section will cover the impact of these illnesses on public health and the economy, and provide an overview of the legal requirements and standards in Australia.
Understanding foodborne illnesses is crucial for effective food safety management. You will explore common pathogens and contaminants, their symptoms, and consequences. This section includes case studies and examples to illustrate real-world scenarios.
Personal hygiene for food handlers is fundamental to preventing contamination. You will learn about proper handwashing techniques, the use of personal protective equipment (PPE), and personal health and hygiene standards that food handlers must adhere to.
Food safety legislation and standards are the backbone of safe food handling practices. This section covers the Food Standards Australia New Zealand (FSANZ) guidelines, the principles of Hazard Analysis and Critical Control Points (HACCP), and local and national regulations.
Receiving and inspecting food deliveries is a critical step in maintaining food safety. You will learn how to check supplier credentials, inspect food upon delivery, and record and report any issues to ensure the quality and safety of incoming food products.
Food storage principles are essential for maintaining food quality and safety. This section covers temperature control, the FIFO (First In, First Out) method, and proper labelling and documentation to ensure food is stored correctly.
Handling perishable and non-perishable foods requires different approaches. You will learn about storage conditions for various food types, understanding shelf life and expiry dates, and special considerations for high-risk foods.
Cross-contamination prevention is vital to avoid the spread of pathogens. This section covers the separation of raw and cooked foods, cleaning and sanitising surfaces, and the proper use of utensils and equipment.
Temperature control and monitoring ensure that food is kept within safe temperature ranges. You will learn how to use thermometers effectively, record temperature logs, and maintain safe temperature conditions for different types of food.
Cleaning and sanitising procedures are crucial for maintaining a hygienic environment. This section covers the types of cleaning agents, developing cleaning schedules and checklists, and sanitising equipment and workspaces to prevent contamination.
Pest control in retail environments helps to mitigate risks associated with pests. You will learn about common pests, preventative measures, and how to respond to pest infestations to protect food safety.
Food display and packaging are important for maintaining food quality during display. This section covers safe display techniques, packaging standards and materials, and ensuring food quality is maintained during display.
Allergen management is critical for preventing allergic reactions. You will learn about identifying common allergens, labelling requirements, and preventing cross-contact to ensure customer safety.
Customer interaction and food safety involve providing safe food samples, handling customer complaints, and educating customers on food safety practices. This section covers strategies to ensure safe customer interactions.
Emergency procedures and incident management prepare you to respond effectively to food safety incidents. You will learn how to respond to food recalls, handle food safety incidents, and follow reporting and documentation procedures to manage emergencies effectively.
By the end of this course, you will be equipped with the knowledge and skills to handle food safely in retail environments, ensuring the safety and well-being of customers and maintaining compliance with food safety standards.
LEARNING OUTCOMES:
By the end of this course, you will be able to understand the following topics:
1. Introduction to Food Safety
- Importance of Food Safety
- Foodborne Illnesses and Their Impact
- Legal Requirements and Standards in Australia
2. Understanding Foodborne Illnesses
- Common Pathogens and Contaminants
- Symptoms and Consequences
- Case Studies and Examples
3. Personal Hygiene for Food Handlers
- Handwashing Techniques
- Personal Protective Equipment (PPE)
- Personal Health and Hygiene Standards
4. Food Safety Legislation and Standards
- Food Standards Australia New Zealand (FSANZ) Guidelines
- HACCP Principles
- Local and National Regulations
5. Receiving and Inspecting Food Deliveries
- Checking Supplier Credentials
- Inspecting Food Upon Delivery
- Recording and Reporting Issues
6. Food Storage Principles
- Temperature Control
- FIFO (First In, First Out) Method
- Proper Labelling and Documentation
7. Handling Perishable and Non-Perishable Foods
- Storage Conditions for Different Food Types
- Shelf Life and Expiry Dates
- Special Considerations for High-Risk Foods
8. Cross-Contamination Prevention
- Separating Raw and Cooked Foods
- Cleaning and Sanitising Surfaces
- Proper Use of Utensils and Equipment
9. Temperature Control and Monitoring
- Safe Temperature Ranges
- Using Thermometers Effectively
- Recording Temperature Logs
10. Cleaning and Sanitising Procedures
- Types of Cleaning Agents
- Cleaning Schedules and Checklists
- Sanitising Equipment and Workspaces
11. Pest Control in Retail Environments
- Common Pests and Their Risks
- Preventative Measures
- Responding to Pest Infestations
12. Food Display and Packaging
- Safe Display Techniques
- Packaging Standards and Materials
- Maintaining Food Quality During Display
13. Allergen Management
- Identifying Common Allergens
- Labelling Requirements
- Preventing Cross-Contact
14. Customer Interaction and Food Safety
- Providing Safe Food Samples
- Handling Customer Complaints
- Educating Customers on Food Safety
15. Emergency Procedures and Incident Management
- Responding to Food Recalls
- Handling Food Safety Incidents
- Reporting and Documentation Procedures
COURSE DURATION:
The typical duration of this course is approximately 2-3 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.
COURSE REQUIREMENTS:
You must have access to a computer or any mobile device with Adobe Acrobat Reader (free PDF Viewer) installed, to complete this course.
COURSE DELIVERY:
Purchase and download course content.
ASSESSMENT:
A simple 10-question true or false quiz with Unlimited Submission Attempts.
CERTIFICATION:
Upon course completion, you will receive a customised digital “Certificate of Completion”.