The course is designed principally for those who are, or intend to be, food handlers. A food handler is any person, in any type of food business, who handles food, whether open or packaged (food includes drinks and ice).
Course objectives will look at:
- Food safety hazards
- Temperature control
- Refrigeration, chilling and cold holding
- Cooking, hot holding and reheating
- Food handling
- Principles of safe food storage
- Food premises and equipment
*There will be a multiple choice exam at the end of the course.