This free online Food Safety and Hygiene course teaches you why and how to maintain strict food safety and sanitary standards in your food business or organisation and how to develop a crisis management plan. As an employer or food handler, avoiding contamination, food spoilage, and cross-contact with allergens at critical points in food preparation, storage, and service will help keep your consumers safe from injuries and foodborne illnesses.
| Course Category | Food Safety, Health & Safety |
| Course Type | Online Learning |
| Course Qualification | CPD Diploma |
| Course Duration | 6-10 hours |
| Course Fee | Free |
| Entry Requirements | Like all courses on the Alison Free Learning platform this is a free, CPD-accredited course. A Graduate can choose to buy a certificate or diploma upon successful completion of a course, but this is not required or necessary. At Alison we believe that free education, more than anything, has the power to break through boundaries and transform lives. Alison is the world’s largest free online empowerment platform for education and skills training, offering over 5000 CPD accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone, to study anything, anywhere, at any time, for free online, at any subject level. Through our mission, we are a catalyst for positive social change, creating opportunity, prosperity, and equality for everyone. |
| Career Path | In This Free Course, You Will Learn How To • Explain Food Standard 3.2.2A, enforced in December 2023, prescribing three food safety management tools • Outline some aspects of the Australian food service industry and the role of Food Standards Australia and New Zealand • Summarise the four chapters of the FSANZ Food Standards Code and the six food safety standards • Recall FSANZ’s InfoBites Factsheet tips for food service outlets to prevent or minimise foodborne diseases and injuries • List the common pathogens that cause foodborne illnesses and the symptoms of food poisoning • Indicate the significance of time and temperature control in preventing or minimising pathogenic contamination in food • Define allergies, allergens, and allergen cross-contact and the role of allergen management in food safety • Summarise the seven HACCP principles and describe the steps in developing and implementing a customised HACCP plan • Outline the significance of developing a crisis management plan to prepare for potential or real-life emergencies • Describe the role of technology in developing and implementing food safety and hygiene practices and HACCP plans • List safe food handling practices, including receiving, storing, shipping, preparing, cooking, storing, and serving • Summarise some of the real-life case studies relating to food hygiene and safety in the Australian food service industry |
| Course Code | 984 |
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