This is a nationally accredited unit of competency. During this course you will learn how to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. You will also learn how to follow workplace procedures to identify and control food hazards. This unit is designed for food handlers who work in permanent or temporary kitchens, food preparation and bar areas and is legislation sited in the module is based on the State of New South Wales. Is this course for me? Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. |
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This course is helpful for people who work as food handlers and applies to the following roles: · cooks ·
chefs · caterers · kitchen stewards · kitchen hands · bar, and food and beverage attendants It is relevant to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. |
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