In this course you will be given all the basic information you need to know about New Zealand’s food laws and the essentials to ensure you know how to provide safe and suitable food.
The course is based on a Power Point presentation that I have used successfully for a number of businesses located within my region (Nelson).
Now the course has been adapted for on-line use and it is my aim that it provides the same quality of information and understanding as I provide in my stand-up presentations.
The course reflects and supports the risk management focus on food safety as legally required in the Food Act 2014 and Food Regulations 2015.
My ethic is:
“to provide food safety resources and training on a not-for-profit basis and whenever possible, free”
Everyone can be a Safe Food Handler!
Lessons are short enough to do in small ‘bites’ and there are just five questions per lesson so a much more ‘user-friendly’ set-up with even better outcomes in regards to knowledge and commitment to food safety.
Bob Askew has had over 50 years experience as an Environmental Health Officer and Food Safety Verifier.
He is an Honorary Member of the New Zealand Institute of Environmental Health
His experience includes contract work with the Department of Health right at the start of the development of the “Domestic Food Review” which led to the development of New Zealand’s new food laws.
Bob also developed an on-line version of the original VIP FCP prototype for the the New Zealand Food Safety Authority (now Ministry for Primary Industries – New Zealand Food Safety).
He has also worked under contract with MPI in the development of training (Food Verifiers Academy).
In addition he was involved for 4 years as an emergency aid worker in central Africa following the Rwandan genocide and has been on various governance boards with the New Zealand Red Cross.
Food Safety Introduction
If you would like multiple enrollments please send me your requirements and I will set you up
Food Safety and Suitability
In this lesson you will learn some of the terms used in food safety and food illnesses and how they can occur plus also understand the differences between food safety and food suitability.
Top 5 Food Safety Factors
Cleaning and Sanitising
In this lesson you will learn how to clean premises and equipment correctly and understand the difference between cleaning and sanitising and when and how cleaning and sanitising must be done
Health and Hygiene
‘Most foodborne disease is caused by poor hygiene practices and improper handling of food’ – WHO
In this lesson we will cover what is bt far the most fundamentally important thing any food handler can do -HAND WASHING
We will also look at the importance of our overall personal hygiene and the need to avoid passing our germs on to others when we are sick
In this lesson you will learn about ‘Potentially Hazardous Foods’ and what is needed to cook and store these foods at the right temperatures to stop bugs growing
Processing and Separating Food
In this lesson you will learn about the risks of cross-contamination including risks from from unwanted bugs, bits, chemicals and allergens
Safe Processing and Handling Food
Postscript 2 – Take Home Message
Here you are at the finish line!
Well done – you deserve it.
See how to complete the course to get your well earned certificate of achievement.