Course Title: Food Handling (Workplace Hygiene Procedures)

Summary: This course gives participants a practical knowledge of food handling issues and procedures including food contamination, hygiene (culinary and personal), cleaning, sanitising and pest control. This course satisfies current health legislation concerning food handler training.
Audience:
This training is designed for people working (or intending to work) in a kitchen, café, restaurant, school canteen, hotel, supermarkets or other food retail outlets, under supervision.
Course Content:
Food poisoning, contamination and spoilage, bacteria and other food spoilage agents, factors affecting growth of micro-organisms, high-risk foods. People as a source of contamination, personal hygiene for staff handling food, hygienic use of toilets and dressing rooms, legislation. Cross contamination, food poisoning chain, correct handling of foods and utensils, storage requirements, defrosting, reheating and freezing, bain-maries, microwaves, preventing food poisoning. Waste disposal, cleaning food utensils, cleaners and sanitisers, cleaning methods, selecting cleaners, using cleaners and sanitisers safely, monitoring hygiene and sanitation, pest control and foreign objects.