$20.00 Certificated Course
Safe and Suitable Level 2
This course suits medium risk food businesses such as those using the ‘Simply Safe and Suitable’ template Food Control Plan or those registered to operate under National Programmes Level 3 or Level 2.
“Possibly the most cost effective food safety training available in New Zealand today”
Food Rule Basics
Following the roll-out internationally of HACCP, New Zealand took steps to implement the same regime to improve our standards of food safety and suitability
The Food Act 2014 requires that all food provided to customers must be safe and suitable
This lesson explains what “Safe Food” is
The second ‘arm’ of the main purpose of the Food Act is that food sold must be suitable.
In my experience I know that many people get confused about expiry dates and that even applies to some food workers
This lesson will make the terms crystal clear
Food Safety Essentials
In this lesson you’re going to learn about the importance of having clean hands
Correctly washed and dried hands is important for everyone and is essential for all food handlers
In this lesson you will learn why being smart and clean and avoiding undesirable habits is important for both food safety and providing customer confidence
In this lesson you will learn the importance of preventing anyone who has an infectious disease from contaminating food
In this lesson you will learn how to prevent adverse reaction and illness in those who are susceptible to food allergies
Potentially Hazardous Food
In this lesson you will learn about the different keeping qualities (or shelf life) and extra care required of foods that are high risk (potentially hazardous foods)
HACCP (pronounced “hassep”) is the internationally used method to manage food safety risks
This lesson gives you the background to what it is and how it is used today in NZ food businesses
When Things Go Wrong!
It is almost inevitable that something will go wrong
Checking critical food safety steps, writing these down and reacting swiftly when there’s a stuff up is a key element to producing safe and suitable food and avoiding possible catastrophes!
Importance of Keeping Records
Keeping records are a legal requirement for any registered food business under the Food Act 2014
Keeping good records can be a business life-saver and you will be really thankful you have them when they are really needed