Learning Outcomes

In this free course, you will learn how to:

• Explain Food Standard 3.2.2A, enforced in December 2023, prescribing three food safety management tools
• Outline some aspects of the Australian food service industry and the role of Food Standards Australia and New Zealand
• Summarise the four chapters of the FSANZ Food Standards Code and the six food safety standards
• Recall FSANZ’s InfoBites Factsheet tips for food service outlets to prevent or minimise foodborne diseases and injuries
• List the common pathogens that cause foodborne illnesses and the symptoms of food poisoning
• Indicate the significance of time and temperature control in preventing or minimising pathogenic contamination in food
• Define allergies, allergens, and allergen cross-contact and the role of allergen management in food safety
• Summarise the seven HACCP principles and describe the steps in developing and implementing a customised HACCP plan
• Outline the significance of developing a crisis management plan to prepare for potential or real-life emergencies
• Describe the role of technology in developing and implementing food safety and hygiene practices and HACCP plans
• List safe food handling practices, including receiving, storing, shipping, preparing, cooking, storing, and serving
• Summarise some of the real-life case studies relating to food hygiene and safety in the Australian food service industry