Course Summary
Understand the foundations of safe food handling, contamination prevention, temperature control, cleaning, personal hygiene and reporting concerns.
Purpose
The purpose of this training is to help learners recognise biological, chemical, physical and allergen contamination controls. It is written for real workplaces where safe behaviour, supervision and clear records matter.
Legal / Regulatory Context
Relevant context includes food hygiene principles, HACCP-based food safety management, allergen control, cleaning chemical safety, personal hygiene and safe kitchen working practices.
Who Should Attend
Suitable for employees, supervisors, team leaders, managers, contractors and anyone who needs practical understanding of this topic in a workplace setting.
Learning Outcomes
- Explain the meaning and purpose of food safety
- Identify common hazards, unsafe conditions and warning signs linked with food safety
- Apply practical control measures and follow workplace procedures
- Understand when to report, escalate or stop work for safety reasons
- Recognise the records, inspections or checks that support good control
Course Content
- Contamination
- Temperature control
- Cleaning
- Storage
- Personal hygiene
- Reporting illness
- Roles and responsibilities
- Common mistakes and practical controls
- Reporting, review and improvement
Practical QHSE Manager Focus
This course is written from a practical workplace management point of view. It explains what good control looks like, what records should demonstrate and what supervisors should check during day-to-day work.