Australian and New Zealand Hygienic Practices for Food Safety
This subject describes the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards as per the Australia New Zealand Food Standards Code.
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Skills
Employability skills developed in this subject:
Food Hygiene, Food Contamination and Bacteria, Time and Temperature Requirements for Food Safety, Food Storage and Temperature Requirements.
Performance evidence
To complete the subject the participant has been able to demonstrate the ability to:
- Adhere to safe food handling practices in line with organisational hygiene procedures; identify food hazards including cross-contamination, improper storage, inadequate cooking temperatures and physical contaminants; and follow procedures to report unsafe practices and contamination incidents.
Knowledge evidence
To complete the subject requirements safely and effectively the individual has been able to:
- Explain the fundamentals of Commonwealth, state or territory food safety laws, standards and codes; articulate the health and hygiene actions that reduce hygiene risk; and demonstrate a basic understanding of HACCP methodology for controlling food safety.
eLearning skills
Digital and study skills applied throughout:
Computer Skills, Adaptability, Self Starter, Communication Skills, Writing Skills, Organisational Skills, Teamwork, Collaboration, Time Management, Research Skills.
Language
Medium of instruction:
English is the Medium of Instruction.
This excerpt includes information sourced from training.gov.au to complement our understanding. Most of the content is based on our interpretation of that information; please note its limited use for its intended purpose.