About Course

It’s important food handlers and their supervisors have the skills and knowledge to handle food properly so it is safe to eat.

All employees should be trained in food safety and hygiene or have appropriate skills and knowledge before they start handling food.

Course Content

Food Poisoning
Each year nearly half a million people are hospitalised from food poisoning.

Food Poisoning

00:00
01 – Food Poisoning

The Law
Food Standards Australia and New Zealand set the standards for food safety across all of Australia and New Zealand. Each state has additional legislation for food safety

Physical and Chemical Contamination
Food poisoning is an illness caused by eating contaminated food. Physical and Chemical contamination are two of the ways food can be contaminated.

Microbiological Contamination
The most common way that food is contaminated is by microorganisms.

Enzymes and Parasites
Enzymes and parasites can spoil food and cause food poisoning.

Fungi
Fungi include yeasts and moulds which can leave behind harmful toxins.

Viruses
Gastroenteritis and hepatitis are the most commonly reported syndromes of foodborne viruses.

Bacteria
Bacteria are the most common cause of microbiological contamination.

Food Allergies
Certain foods can trigger a serious allergic reaction in some people

Preventing Contamination Through Hygiene
Keeping yourself and your workplace clean is an important step in the prevention of contamination

Handwashing
Hands are one of the key ways bacteria contaminate food

Cleaning and Sanitising
This topic explains the difference between cleaning and sanitising and the correct procedure for each.

FAT TOM
Why do bacteria love FAT TOM?

Temperature Control
Microorganisms behave differently at different temperatures.

Time Control
Bacteria can grow to dangerous levels in 4 hours.

Food Quality Indicators
You can often tell the quality of food just by using your senses.

Controlling Food Safety
Critical Control Points are those areas where you can control the risk of food contamination

Checking Temperatures of Food
One of the keys to preventing the growth of microorganisms is keeping the food out of the temperature danger zone.

Checking Deliveries
Make sure the food that you purchase is good quality and not contaminated by checking when it is delivered.

Storing Food
Different types of foods have different storage neeeds.

Thawing and Preparing Food
Learn how to reduce the risk of contamination when thawing and preparing food

Heating and Cooling Food
Learn how to prevent the risk of food contamination when heating and cooling food.

Displaying and Serving Food
Learn how to reduce the risk of food contamination when displaying and serving food

Packaging, Transporting and Disposing of Food
Learn how to minimise the risk of contamination when packaging, transporting and disposing of food.

Moving Forward
Some important points to remember --- Moving Forward: Your Next Steps In this final module, we'll summarize key takeaways from the course and discuss practical steps you can take to continue your growth. You'll learn how to stay updated with industry trends and set goals for your future success.

About Course

What Will You Learn?

Course Content

Food Poisoning Each year nearly half a million people are hospitalised from food poisoning.

The Law Food Standards Australia and New Zealand set the standards for food safety across all of Australia and New Zealand. Each state has additional legislation for food safety

Physical and Chemical Contamination Food poisoning is an illness caused by eating contaminated food. Physical and Chemical contamination are two of the ways food can be contaminated.

Microbiological Contamination The most common way that food is contaminated is by microorganisms.

Enzymes and Parasites Enzymes and parasites can spoil food and cause food poisoning.

Fungi Fungi include yeasts and moulds which can leave behind harmful toxins.

Viruses Gastroenteritis and hepatitis are the most commonly reported syndromes of foodborne viruses.

Bacteria Bacteria are the most common cause of microbiological contamination.

Food Allergies Certain foods can trigger a serious allergic reaction in some people

Preventing Contamination Through Hygiene Keeping yourself and your workplace clean is an important step in the prevention of contamination

Handwashing Hands are one of the key ways bacteria contaminate food

Cleaning and Sanitising This topic explains the difference between cleaning and sanitising and the correct procedure for each.

FAT TOM Why do bacteria love FAT TOM?

Temperature Control Microorganisms behave differently at different temperatures.

Time Control Bacteria can grow to dangerous levels in 4 hours.

Food Quality Indicators You can often tell the quality of food just by using your senses.

Controlling Food Safety Critical Control Points are those areas where you can control the risk of food contamination

Checking Temperatures of Food One of the keys to preventing the growth of microorganisms is keeping the food out of the temperature danger zone.

Checking Deliveries Make sure the food that you purchase is good quality and not contaminated by checking when it is delivered.

Storing Food Different types of foods have different storage neeeds.

Thawing and Preparing Food Learn how to reduce the risk of contamination when thawing and preparing food

Heating and Cooling Food Learn how to prevent the risk of food contamination when heating and cooling food.

Displaying and Serving Food Learn how to reduce the risk of food contamination when displaying and serving food

Packaging, Transporting and Disposing of Food Learn how to minimise the risk of contamination when packaging, transporting and disposing of food.