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This Course has a Total of 46 Lessons
You could need a few days to complete it
 

Enrol in This Course

$40.00
1 month of access
 
Single Enrolment

Food Rule Basics

Managing Risks
Safe Food
Suitable Food
Expiry Dates

Introduction to Food Safety Issues

Clean Place
Clean Hands
Clean Staff
Sickness
Food Allergens
Potentially Hazardous Food

Introduction to the Template Food Control Plan

How the template evolved
Contents and Day Cycle

Dark Blue Cards: Setting Up

Instructions
Taking responsibility
Training and competency

Blue Cards: Starting

Managing personal hygiene and health 
Checking for pests

Green Cards: Preparing

Preparing food safely 
Separating food
Sourcing, receiving and storing food
Keeping food cold

Magenta Cards: Making + Cooking

Thoroughly Cooking food
Cooking poultry, minced meat and liver
Proving the method you use works every time
Reheating food
Cooling freshly cooked food
Defrosting food

Orange Cards: Serving and Selling

Keeping food hot
Transporting food
Displaying food and customers serving themselves
Knowing what is in your food
Packaging and labelling food
Selling food to other businesses

Purple Cards: Closing

Cleaning up and closing

Red Cards Troubleshooting

When something goes wrong
Dealing with customer complaints
Tracing your food
Recalling your food

Bad Bugs

Campylobacter
Bugs that Survive Cooking
Listeria

Taking Control

HACCP
When Things Go Wrong!
Simulated Recall Guidance
Importance of Keeping Records

Conclusion

Revision of Essentials
Take Home Message