OVERVIEW
The objective of this qualification is to ensure that people who are or will be employed in the food business are provided with the knowledge and skills necessary to produce safe food. Learners gaining this qualification will know that food safety is the responsibility of everyone involved in the storage, preparation, cooking service, and handling of food. Learners will understand the importance of maintaining good practices in the production of safe food.
TARGET AUDIENCE
This qualification is specifically designed for individuals who are either new to the catering industry or who are in entry-level positions where they handle and prepare food but restricted to Frontline Food Handlers, Waitstaff and Servers, Kitchen Assistants, Catering Staff, Fast Food and Quick Service Employees, Hospitality and Tourism Industry Workers, School and College Cafeteria Staff and Temporary and Seasonal Workers:
ENTRY REQUIREMENT
There are no prerequisites for this qualification, but its recommended learners have a minimum of Level 1 in English and math, or equivalent.
COURSE DETAILS
COURSE DURATION | LANGUAGE | CERTIFICATE |
| 6 hours (1 day) | English | Highfield |
Mode of Delivery: Face-to-face, Online, Blended | *Please notify us if an interpretation is required | *Validity: No Expiry |
TOPICS COVERED
The learners will:
- Understand how individuals can take personal responsibility for food safety
- Understand the importance of food handlers keeping themselves clean and hygienic
- Understand the importance of keeping work areas clean and hygienic
- Identify the importance of keeping food products safe
Understand the importance of food safety procedures, safe food handling, and avoiding unsafe behavior.
- Recognize the importance of food safety procedures and safe handling.
- Identify how to report food safety hazards.
- Understand the key legal responsibilities of food handlers.
Understand the importance of food handlers keeping themselves clean and hygienic.
- Recognize the significance of personal hygiene for food safety.
- Identify effective personal hygiene practices, including protective clothing, hand washing, and handling of personal illness or wounds.
Understand the importance of keeping work areas clean and hygienic.
- Know how to maintain cleanliness in work areas and equipment.
- Understand safe waste disposal methods.
- Recognize the importance of pest control in maintaining hygiene.
Identify the importance of keeping food products safe.
- Identify risks to food safety from contamination and cross-contamination.
- Recognize safe food handling and temperature control practices throughout the food process, including preparation, cooking, chilling, reheating, holding, serving, and transportation.
- Know how to handle food spoilage, including recognition and reporting.
ASSESSMENT
The qualification is assessed by a multiple-choice question examination. This examination contains 20 questions that must be completed within 45 minutes. Successful learners must achieve a minimum pass mark of 12 correct answers (60%). Learners who achieve 16 or above correct answers (80%) will be awarded a distinction.
COURSE TYPE: CLASSROOM
Upcoming Course Dates
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