COURSE OVERVIEW:

Workplace hygiene procedures are practices used to control the safety of food making it fit for human consumption/safe to eat. In your workplace you will be expected to comply with safe food handling practices as indicated by three possible sources:

• Legislation – which can include national legislation, regional legislation and/or local legislation
• Enterprise policies and procedures – as determined by the individual employer
• The requirements of any internal safe food handling system implemented by the business – these may be a legal requirement or they may be in addition to other legislated obligations imposed by law on a food premises.

A food handler is anyone who works in a food business and who either handles food or surfaces that are likely to be in contact with food such as cutlery, plates and bowls. A food handler may do many different things for a food business. Examples include making, cooking, preparing, serving, packing, displaying and storing food. Food handlers can also be involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing or preserving food.

A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food. All food handlers are legally obliged to comply with the health and hygiene requirements set out in the Food Safety Standards. In addition, must follow workplace hygiene procedures in accordance with enterprise standards and legislated requirements.

The first part of this course presents several workplace hygiene procedures that will enable identified workplace food safety hazards to be effectively addressed. Then addresses the requirements of the receiving of food into the premises from suppliers, the general handling of food items and the storage of food. Also, food preparation protocols and requirements for the service of food to customers and for the display of food for sale and/or service is explained.

The second part addresses the common requirements of food handling staff such as those relating to uniforms and hand washing as well as presenting important factors to note regarding personal sickness/illness of food handlers and personal habits while at work.

LEARNING OUTCOMES:

By the end of this course, you will be able to understand:

• Why and how to adhere to workplace hygiene procedures?
• How to ensure anything from your body or anything you wear does not contaminate food or food surfaces?
• How to take appropriate measures to minimise contact with ready-to-eat food?
• How to identify non-compliant practices?
• How to report unsafe food handling practices?
• How to receive, handle and store all food items?
• The safe food handling requirements
• The thawing and storing of food
• The First In, First Out stock rotation
• Food preparation and handling protocols
• Cross contamination and the primary causes of cross contamination
• The ways to prevent cross contamination
• The 2/4 Rule
• The serving of food by staff to customers
• Self-service of food by customers and service of unpackaged ready-to-eat food
• Single-use items and what requirements apply to single-use items?
• How to display food?
• How to clean food-related items and areas?
• The cleaning and sanitising of eating utensils
• How to clean bar equipment?
• Safe personal food handling and personal presentation standards
• Enterprise standards and legislated requirements for food handling staff
• How to ensure clothing or other items worn do not contaminate food?
• The practical measures to avoid food safety problems from jewellery
• The practical measures relating to the wearing of hair ornaments for food handlers
• When must food handlers wash their hands?
• How should food handlers wash their hands?
• Food handlers with personal sickness, illness and injury
• Why food handlers should report personal health issues likely to cause a risk?
• What is a food-borne disease?
• What a food handler should do when suffering from symptoms of a food-borne disease?
• What a food handler should do when having definite knowledge of a colleague suffering from a food-borne disease?
• What a food handler should do when being a carrier of a food-borne disease?
• What must happen if the food handler is suffering from ‘a condition’?
• The food handler’s responsibility?
• Tables of pathogens transmitted by food contaminated by infected food handlers
• How food handlers should control their personal habits?

COURSE DURATION:

The typical duration of this course is approximately 3-4 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”.