Sneak Peek
Safe Food Practice online course provides a comprehensive introduction to the principles and procedures required to minimise food safety risks and comply with industry expectations. With a strong focus on risk management, contamination prevention, and quality assurance, this course equips you with practical knowledge that can be applied across a wide range of food-related industries.
Who Should Study This Course?
This course is suitable for people involved in:
- Food processing and manufacturing
- Food preparation and cooking
- Catering and food service
- Hospitality and food tourism
- Food quality assurance and control
- Retail food sales
- Household food preparation and cooking
You will learn:
LESSON 1 – INTRODUCTION TO FOOD SAFETY
Safety
9 Benefits and objectives of food safety include:
Risk & risk analysis
Risk management strategies
Dangerous foods
Lesson 1 additional reading
Review what you have been learning
LESSON 2 – FOODBORNE HAZARDS AND CONTAMINANTS
Contamination risk
Biological contamination
Characteristics of common foodborne pathogens
Salmonella and salmonellosis
Escherichia Coli (E. Coli)
Listeria Monocytogenes
Campylobacter
Noroviruses and Rotaviruses
Clostridium Perfringens
Staphylococcus Aureus
Clostridium Botulinum
Toxoplasma Gondii
Vibrio
Cyclospora
Intestinal parasites
Case study: breaded chicken
Chemical contamination
Physical contamination
Allergenic factors
What is an allergen?
Foodborne hazards and contaminants
Lesson 2 additional reading
Review what you have been learning
LESSON 3 – HYGIENE
Methods of preventing contamination
Storing food effectively
Colour coded cutting boards
Change utensils for raw and cooked food
Use signage and conduct training
Control processes
Personal hygiene
Kitchen hygiene
General safe handling practices
Dishwashers and sterilisation
When hygiene practices fail
Choosing the correct work surface
Lesson 3 additional reading
Review what you have been learning
LESSON 4 – STORAGE AND TRANSPORTATION
Food spoilage
Reducing spoilage by a microorganisms
Legislation in handling and transport
Guidelines for safe handling different food types
Storage
Cold store and freshness
Lesson 4 additional reading
Review what you have been learning
LESSON 5 – WORKER SAFETY (OH&S)
Business owner responsibilities
Worker safety
Lesson 5 additional reading
Review what you have been learning
LESSON 6 – BEST PRACTICE & QUALITY CONTROL
Labelling
Health warnings and advisory statements
Ingredients
Allergens
Food inspectors and quality control
Food traceability & the benefits
Who is responsible for traceability
How is traceability managed?
Labelling
Quality assurance and control
Documented production practices and records of risk management
Lesson 6 additional reading
Review what you have been learning
Final assessment
Build Confidence in Food Safety
Safe food practices help protect consumers, reduce business risk, maintain compliance, and uphold industry standards. Whether you are seeking professional development or practical knowledge for everyday life, this course provides valuable skills that can help you handle food safely and responsibly.
Enrol today and gain the knowledge needed to improve food safety, minimise risk, and support best practice throughout the food industry.