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Diploma em Segurança e Higiene Alimentar na Austrália
Advanced Level

Diploma em Segurança e Higiene Alimentar na Austrália

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  • 6-10 Avg Hours
  • CPD Accredited
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  1. Diploma em Segurança e Higiene Alimentar na Austrália

Diploma em Segurança e Higiene Alimentar na Austrália

Aprenda sobre preparação, armazenamento e manutenção de alimentos seguros e higiênicos por meio deste curso on-line gratuito.
Este curso on-line gratuito de Segurança e Higiene Alimentar ensina por que e como manter padrões rígidos de segurança alimentar e sanitária em sua empresa ou organização de alimentos e como desenvolve... Este curso on-line gratuito de Segurança e Higiene Alimentar ensina por que e como manter padrões rígidos de segurança alimentar e sanitária em sua empresa ou organização de alimentos e como desenvolver um plano de gerenciamento de crises. Como empregador ou manipulador de alimentos, evitar contaminação, deterioração de alimentos e contato cruzado com alérgenos em pontos críticos na preparação, armazenamento e serviço de alimentos ajudará a manter seus consumidores protegidos contra ferimentos e doenças transmitidas por alimentos.
COURSE PUBLISHER Advance Learning - Health & SafetyHealth & Safety industry expert
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What You Will Learn In This Free Course

  • Explain Food Standard 3.2.2A, enfor...
  • Outline some aspects of the Austral...
  • Summarise the four chapters of the ...
  • Recall FSANZ’s InfoBites Factsheet ...
  • 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
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Course Modules
Course Description
Alison Certificates
Module

An Introduction to Food Service and Safety in Australia

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 stan... Read More 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. Read Less
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Module

Basic Principles of Food Safety

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... Read More 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. Read Less
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Module

Food Allergies and Allergy Management

This module investigates various food allergies, allergens, and allergic reactions. We learn about proactive, effective, and meticulous allergen management in the context of food s... Read More 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. Read Less
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Module

HACCP (Hazard Analysis and Critical Control Points) in Food Service

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 ... Read More 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. Read Less
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Module

Safe Food Handling 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, co... Read More 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. Read Less
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Module

Real-Life Australian Case Studies

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 po... Read More 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. Read Less
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Module

Course assessment

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Knowledge & Skills You Will Learn

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