COURSE OVERVIEW:

This course is designed to provide individuals with the fundamental knowledge and skills necessary to maintain food safety in various settings. This course is essential for professionals involved in handling, preparing, or serving food, as it covers key aspects of food safety, hygiene, and regulatory compliance.

In Section A, participants will explore the foundational elements of food safety, including food safety program policies and procedures. Understanding these policies and procedures is critical to ensuring compliance and preventing foodborne illnesses. Participants will also learn about the consequences of not following these procedures, emphasising the importance of adherence to food safety protocols.

Furthermore, the course will cover current Australian national, state, or territory food safety laws, standards, and codes, providing participants with a comprehensive understanding of regulatory requirements. Key concepts such as contaminants, contamination, and potentially hazardous foods will be defined in accordance with the current code, along with hygiene actions necessary to avoid foodborne illnesses. Participants will also learn about employee responsibilities, the role of local government regulators, and the basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety.

Additionally, the course will address food hazards, major causes of contamination and foodborne illnesses, sources of microbiological contamination, and the effects of microbiological contamination on food. Practical considerations such as appropriate bandages and dressings, clothing and footwear requirements, reporting of illness, restrictions on wearing jewellery, personal clothing maintenance, workplace hygiene hazards, pest containment requirements, and waste disposal procedures will also be covered.

In Section B, participants will learn how to implement personal hygiene procedures, report health conditions and illnesses, wear appropriate clothing and personal protective equipment, maintain cleanliness, follow hand washing procedures, and keep the workplace clean and tidy to avoid contamination.

Participants will also learn to comply with measures to prevent pests from entering food premises, identify and report indicators of pest presence, handle and store food according to the food safety program, dispose of food items appropriately, and identify and report processes or practices inconsistent with the food safety program.

Moreover, participants will learn how to take corrective action within their level of responsibility and report any corrective action to supervisors and according to legislative and organisational documentation requirements.

In addition, participants will gain practical information in identifying appropriate times for hand washing, following correct hand washing procedures, cleaning and tidying work areas to avoid contamination and pests, identifying food items for disposal, following food disposal procedures, and identifying, correcting, and reporting processes or practices inconsistent with the food safety program.

By the end of this course, participants will be equipped with the knowledge, skills, and practical experience necessary to ensure food safety and hygiene in their respective roles, thereby minimising the risk of foodborne illnesses and promoting public health and well-being.

This course is designed to align with the content outlined in the Nationally Recognised Unit of Competency HLTFSE001.

LEARNING OUTCOMES:

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

Section A: Knowledge

·       Food safety program policies and procedures

·       Consequences of not following these procedures

·       Current national, state or territory food safety laws, standards and codes 

·       Meaning of contaminant, contamination and potentially hazardous foods as defined by the current code

·       Hygiene actions that must be adhered to by businesses to avoid food-borne illnesses

·       Employee responsibility to participate in hygienic practices

·       Reasons for food safety programs and what they must contain

·       Role of local government regulators

·       Basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety

·       Food hazards and major causes of food contamination and food-borne illnesses

·       Sources of Microbiological Contamination

·       Effects of Microbiological Contamination on Food

·       Appropriate Bandages and Dressings

·       Clothing and Footwear Requirements

·       Reporting of Illness

·       Restrictions on Wearing Jewellery and Other Adornments

·       Personal Clothing Maintenance, Laundering, and Storage Requirements

·       Workplace hygiene hazards when handling food and food contact surfaces

·       Pest Containment Requirements

·       Responsibilities for Maintaining the Work Area

·       Suitable Standards for Materials, Equipment, and Utensils

·       Use and Storage of Cleaning Equipment

·       Food Disposal Requirements

·       Waste Collection, Recycling, and Handling Procedures

·       Minimum hand washing occasions

Section B: Performance Tasks

·       Follow personal hygiene procedures

·       Report health conditions and/or illness and follow organisation procedures for continuing participation in food services

·       Follow organisation requirements for wearing bandages and dressings

·       Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination

·       Follow hand washing procedures and use required facilities

·       Maintain the workplace in a clean and tidy order to meet workplace requirements

·       Comply with workplace measures to prevent pests entering food premises

·       Identify and report indicators of pest presence

·       Handle and store food according to the food safety program

·       Store, use and dispose of single use items appropriately to avoid damage and contamination

·       Keep food for disposal separate and follow procedures for food disposal

·       Identify and report processes and practices which are not consistent with the food safety program

·       Take corrective action within level of responsibility

·       Report any corrective action to supervisor and according to legislative and organisation documentation requirements

·       Identify at least 4 appropriate times for hand washing and follow correct hand washing procedures

·       Clean and tidied work areas at least 2 times to avoid contamination and pests

·       Identify at least 2 food items for disposal and followed food disposal procedures

·       Identify, correct and report at least 2 processes or practices that were not consistent with food safety program.

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”.