An Introduction to Food Service and Safety in Australia - Outcomes

An Overview of the Australian Food Service Industry

The Regulatory Framework for Australian Food Service Establishments

Food Safety Standards

Legal Compliance

Lesson Summary

This module discusses some significant aspects of the Australian food service industry, the role of the FSANZ, the purposes of the Food Standards Code, and the six food safety standards. The necessary record-keeping protocols, licences needed by Australian food businesses, and the requirements for audits and inspections are also covered.

Learning Outcomes

Foodborne Illnesses and Contamination

Harmful Microorganisms

Temperature Control and Its Significance

The Role of Cross-Contamination in Food Service

Personal Hygiene for Food Handlers

In this module, we study food contamination, the role of microorganisms in spreading foodborne illnesses, and the preventive measures a food business can implement. We learn how to maintain food at safe temperatures and means of avoiding cross-contamination while preparing, cooking, storing, displaying, or transporting food.

An Introduction to Food Allergies

Allergen Management

Allergen Management In Australia

This module investigates various food allergies, allergens, and allergic reactions. We learn about proactive, effective, and meticulous allergen management in the context of food service. The allergen management procedures for food service in Australia, with recently revised labelling standards, are also discussed.

An Introduction to HACCP Principles

Introduction to Creating a HACCP Plan

Implementing and Maintaining HACCP Plans

Crisis Management & the Role of Technology in Food Safety and Hygiene

This module covers the preventative approach to food safety in food service based on the seven HACCP principles. You'll learn how to set up and implement a food safety plan suited to a food service business. We also study how and why to develop a crisis management plan and integrate technology into making food service operations safe and hygienic.

Safe Receiving, Shipping, and Storing Practices

Minimising Risks in Food Preparation, Cooking, and Service

Proper Cleaning and Sanitisation Practices

In this module, you'll learn how to receive and store ingredients and store and ship finished products, following safety and hygiene protocols. We discuss how to safely prepare, cook, store, and serve food to reduce the risk of foodborne illnesses. Proper cleaning and sanitisation practices in food service establishments are also covered.

A Real-Life Example of  a Lapse in Allergen Management

Two Real-Life Examples of Biological Contamination

A Real-Life Example of Unhygienic Premises and Pest Infestation

This module offers real-life examples from the Australian food service industry to illustrate the importance of allergy management. We study two cases of Salmonella and Listeria poisoning, the investigations, implications for the food service firms, and prevention tips. An example of an unsanitary environment and pest infestation is also provided.

Diploma in Food Safety and Hygiene in Australia - Course Assessment

Learn about safe and sanitary food preparation, storage, and service through this free online course.

Diploma in Food Safety and Hygiene in Australia

This free online Food Safety and Hygiene course teaches you why and how to maintain strict food safety and sanitary standards in your food business or organisation and how to develop a crisis management plan. As an employer or food handler, avoiding contamination, food spoilage, and cross-contact with allergens at critical points in food preparation, storage, and service will help keep your consumers safe from injuries and foodborne illnesses.

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