Food Safety Courses

Essential food training for all food handlers. This course meets the compulsory training requirements of all food handlers under the 2014 food act. 

The full range of topics we cover in our Basic Food Safety course include:

  • health & sickness,
  • hand hygiene,
  • personal hygiene,
  • cleaning and sanitising,
  • food allergens,
  • potentially hazardous food and basic food contamination hazards – including biological, chemical and physical,
  • preventing cross-contamination,
  • waste management,
  • pest and animal control,
  • checking temperatures and calibrating thermometers,
  • receiving goods,
  • safe food storage.

Our training is based on MPI’s Simply Safe and Suitable Food Control Plan and includes the essential training required for all staff as listed in the FCP: hand hygiene; personal hygiene; health and sickness; dealing with foods that could make people sick (potentially hazardous foods); cleaning and sanitising; keeping foods separate in the food preparation area (including managing allergens, keeping raw/uncooked food away from cooked food, and managing chemicals and poisons).

Plus, the elements required by NZQA unit standards 167 – practice food safety methods in a food business under supervision; and 20666 – demonstrate basic knowledge of contamination hazards and control methods in a food business.  These unit standards are optional for participants to add-on if they would like to be assessed to the unit standard – the content is covered in the course no matter which assessment option they choose.  Completing 167 requires practical verification in the workplace, so assessment to this unit standard confirms that you are putting your knowledge into practice.

Prices starting from $130 for our basic food safety package.

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