The Food Safety Supervisor course is designed to provide you with the necessary skills and knowledge to manage food safely throughout the entire food preparation process. This encompasses the safe handling of food from storage to preparation, display, service, and disposal. Successful completion of the course requires demonstrating competence in adhering to defined procedures outlined in a food safety program.
This course and the acquired skills are imperative not only for establishments like restaurants, cafes, bars, clubs, and hotels but also for diverse settings such as tour operators, event spaces, educational institutions, correctional centers, hospitals, aged care facilities, military bases, canteens, kiosks, cafeterias, fast-food outlets, as well as in-flight and transport-related catering.
Any organization, whether it has permanent or temporary kitchen premises, food preparation areas, or a bar section, must implement a food safety program. This program outlines safe food handling practices within the organization, typically based on the Hazard Analysis and Critical Control Points (HACCP) method. The knowledge and skills acquired from this course can also be applied to other food safety systems.
Safe food handling practices are relevant to individuals involved in any aspect of food or food contact surface handling during work activities. This includes chefs, cooks, caterers, kitchen stewards, and assistants, as well as food and beverage attendants. The guidelines extend to room attendants and front office staff who handle food or food contact surfaces in their responsibilities.
It is crucial for food handlers to adhere to the standards and conditions specified in the Australia New Zealand Food Standards Code.