Training requirements are subdivided into three levels:
Level 1 Induction
skills outlines the basic Food Safety skills that
all staff should demonstrate within the first month of employment.
The course duration consists of a 5 hour tuition followed by an
assessment of 1 hours duration.
Level 2 - Additional
Skills outlines additional Food Safety skills
that staff should be able to demonstrate within three to twelve
months of commencing employment. The course duration consists of
8 hour tuition followed by an assessment of 1 hours duration.
Level 3 Food
Safety Skills for Management outlines food safety
skills that managers and supervisors in food operations should demonstrate.
The course consists of an 18 hour tuition followed by an assessment
of 2 hours duration. The above tuition times can be broken
down to suit the trainee's needs.
Sessions 1 4
1. Introduction to food safety
2. The law
3. Food safety hazards
4. Taking temperatures
Sessions 5 10
5. Refrigeration, chilling and cold holding of foods
6. Cooking, hot holding and re-heating of foods
7. Food handlers
8. Principles of safe storage
10. Food premises and equipment