Understanding Basic Food Safety
This course covers the fundamental principles of food safety to help you handle, store, and prepare food safely. Learn about hygiene practices, contamination risks, and how to prevent foodborne illnesses. Ideal for anyone working with food or wanting to ensure a safe environment for customers and family.
Safe food, healthy lives
Learn the key principles of food safety to protect yourself and others. This course teaches you how to handle, store, and prepare food properly to prevent contamination and foodborne illnesses. Whether at home or in a workplace, these essential skills promote good health and safe practices.
Want to keep food safe?
- Learn safe food handling practices
- Prevent food contamination
- Understand hygiene and cleanliness
- Reduce risk of foodborne illness
- Promote health at home or work
Overview
This Basic Food Safety course provides participants with essential knowledge and skills to handle, store, and prepare food safely. It covers hygiene practices, contamination prevention, and correct food handling techniques to ensure adherence to food safety standards.
Description
The Basic Food Safety short course is designed to provide essential knowledge of food safety principles, crucial for anyone involved in food handling. Participants will learn about hygiene practices, the importance of temperature control, preventing cross-contamination, and proper storage methods. The course also highlights the role of personal hygiene, cleaning and sanitation, and understanding foodborne illnesses. By the end of the course, participants will be equipped to implement best practices for maintaining a safe food environment and complying with food safety regulations. Ideal for food industry workers, caterers, and those in hospitality, this course promotes public health and reduces the risk of foodborne illnesses.
Course Content
- What is Food Safety?
- Common Foodborne Illnesses
- Personal Hygiene Practices
- Sanitation and Cleaning Procedures
- Safe Food Handling Practices
- Proper Food Storage
- Key Legislation and Regulations
- Compliance and Enforcement
- Hazard Analysis and Critical Control Points (HACCP)
- Implementing a Food Safety Plan
- Non-accredited: Short course only
- Duration: 1h 30m
- Delivery: Classroom/Online/Blended
- Access Period: 12 Months
