It is a legal requirement that all staff involved in a food environment are trained and/or supervised commensurate with their work activity. The responsibility for the supervision and training of staff lies with the proprietor of the food business.
HACCP (Hazard Analysis Critical Control Point) is a food safety management system used by food businesses. It identifies the steps that are critical to food safety and helps the business implement safety measures to reduce the risks to health.
Our Food Safety, Level 1 & 2 can be tailored to suit your specific business needs and is delivered over a half-day. This training is suitable for a variety of candidates, including new employees with minimal or no prior food safety knowledge, and is applicable to anyone generally working in the area of food preparation and delivery.
The course will cover the following:
- Personal hygiene
- Correct hygiene practice if suffering from ailments/illnesses that may affect the safety of food
- Avoiding unhygienic practices in a food operation
- Safe food handling practices
- Maintain staff facilities in a hygienic condition
- Food Safety Signage
- Keeping work areas clean
- Principles of HACCP
- Food Allergy Awareness