This course aims to educate and equip students with the skills and knowledge to handle food safely at all stages including its storage, preparation, display, service and disposal. It requires the ability to follow predetermined procedures as outlined in a food safety program.
This short course applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants, who work in a range of settings from restaurants, cafes, hotels, events, aged care facilities, hospitals, in-flight, event and residential catering.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
