This course covers the practical skills and knowledge required to apply and integrate safe work practices in the workplace, and to provide safe food.
You’ll learn about presentation and hygiene standards for the workplace, identifying hazards and implementing strategies to control them, and how to prepare food to prevent contamination. You’ll also learn how to measure and record temperatures of high risk food and act on the results.
Please dress as you would for work in your workplace / working in a commercial kitchen. For health and safety reasons, wear flat, closed-in shoes.
For starting dates and further information please contact Hospitalityandserviceindustries@ara.ac.nz
- Maintain personal hygiene; demonstrate knowledge of contamination hazards and skills to prevent cross contamination when working with food.
- Measure, record and act on temperature of high risk food.
- Demonstrate knowledge of basic food contamination hazards in a food business.
- Demonstrate knowledge of prevention of cross contamination of food in a food business.