Customers worldwide put their trust in the platter of food or cup of beverage served to them in any setting. This free course teaches you how to uphold that trust in your food business or company by ensuring your culinary offerings are safe and hygienic. The course begins by introducing you to the food service industry in Australia, which is on an upswing after the pandemic. Learn about the Australia New Zealand Food Standards Code developed and managed by the government agency Food Standards Australia and New Zealand (FSANZ).

The course next explains the elements of food safety and hygiene integral to a food business's food safety program. Knowledge of foodborne illnesses, their causes and symptoms, preventive strategies, and vulnerable groups will help you understand why it is critical to maintain food at safe temperatures, avoid cross-contamination, minimise cross-contact through an allergen management program, and enforce personal hygiene for food handlers. Use this course to discover the Australian food service industry, licensing, documentation, and inspection requirements.

Introduced by NASA to ensure safe food for its astronauts, the preventive approach of hazard analysis and critical control points (HACCP) is used now globally. Learn its seven principles and the steps in developing a HACCP plan tailored to your business. Training your staff, using the latest technology, and a crisis management plan are also essential. Take this course to learn how to protect your consumers' well-being, avert life-threatening situations, and boost your company's reputation and revenue.