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Food Businesses in Australia are required to work within strict guidelines in relation to the handling, preparation, storage and transport of food to protect the public from food-borne disease and contamination. Our courses, recognised in all Australian states and territories, explain what workers need to do to keep within those guidelines and ensure the safe and responsible service of food.

Basic Food Safety looks at the risks associated with personal and food hygiene and food safety and the simple steps required to avoid those risks. Click here to find out more.

Food Safety Supervisor continues on from the Basic Food Safety course and looks at how to identify, monitor and control areas of risk within a food business. It also covers key equipment cleaning, maintenance and record keeping. Click here to find out more.

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