Online Food Safety Courses
Delivering the very best in quality, up-to-date, relevant content; our food safety online courses provide a fast, convenient and cost effective way to develop your skills and gain a valuable qualification.
Whether you are studying from home or at your workplace; we allow you to complete the Food Safety course of your choice from the comfort of your own computer – at your own pace and in your own time. Do the course a module at a time or sit the courses in a single session. Log in and out as needed; take as little or much time as you need – it’s up to you.
Ask about our ‘Bulk Enrolment’ option, if you need a number of employees enrolled quickly – for any of these food safety online courses.
Regardless of whether you are responsible for food safety in a large organization, or you simply wish to increase your knowledge in the basics of safe food handling – to improve confidence with food preparation in your own home; these online courses will deliver the mandatory safety information in an interactive, memorable and meaningful way.
And remember, whether you’re experiencing technical problems or have a course related question, our teachers and support staff are here to help make your learning experience as easy and enjoyable as possible.
Food Safety Supervisor Course – $159
Created to meet Australian legal requirements and provide a comprehensive understanding of Food Safety within the workplace, the Food Safety Supervisor course prepares the student with an extensive understanding of the role that a Food Safety Supervisor must play within the workplace.
Food Safety Supervisor Re-certification Course – $119
The FSS recertification training ensures an individual has knowledge of food safety requirements, the skills to manage food safety risks in the workplace, and can meet the essential units of competency. The training cycle of five years supports a highly skilled and compliant hospitality and retail food sector in NSW.
Food Handlers Certificate Course – $79
If you are currently or wish to work within industries that require food handling skills such as retail or hospitality then you need to ensure that you are properly qualified. This fully accredited course will help you to develop the skills you need to perform your job safely and in accordance with recognised food safety principles.
Safe Food Handling Course – $49
Suitable for anyone wishing to learn the basics of food safety, this course provides a first step for all staff working or intending on working with food. This course is ideally suited as part of an induction program, it can be used to meet your legal obligation to train staff in food safety.
Food Safety Audit Preparation Course – N/A
Undertaking a food safety audit can be stressful and daunting experience. This course will help you understand the audit process, assist you in preparing for an audit and help improve your confidence when dealing with an auditor.
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About Food Safety Australia
Based in Brisbane Qld, Food Safety Australia is a leading food safety education organisation that delivers cutting edge online food safety programs for individuals and organisations.
Delivering the very best in quality, up-to-date, relevant content; our food safety online courses provide a fast, convenient and cost effective way to develop your skills and gain a valuable qualification.
In 2014 we re-launched a brand new website with new and improved courses designed to keep you up to date with the latest in Food Safety understanding, we are committed to providing the highest level of education and support for our students.
As an Australia Registered Training Organisation since 1994 (Provider No. 2929) we have developed a reputation with our clients for delivering the very highest quality training services that comply with the Australian Quality Training Framework (AQTF). Our quality management system is used to control all records from course enrolment to course completion and all aspects of our business to ensure continuing viability.
Our focus is to provide a learning environment that is conducive to the success of trainees, to maintain the facilities, methods and materials for delivery of courses and to market our services in a professional and accurate manner in line with Training Recognition Council policy.
Why YOU may need to do a Food Safety Training Course
Food safety is an important issue. Australian food safety laws require certain businesses in the hospitality and retail food service sector to have at least one trained Food Safety Supervisor (FSS).
Businesses that do not yet have a Food Safety Supervisor are risking a fine, and should comply with this requirement as soon as possible to avoid substantial penalties. Local governments are responsible for licensing food businesses. They may inspect all food businesses regardless of whether they are licensed or not, to ensure that food businesses are selling safe food and are complying with the legislation.
Under the Australia New Zealand Food Standards Code Food Safety Standard 3.2.2 – Food Safety Practices and General Requirements, food businesses must also ensure all food handlers in the food business have the skills and knowledge they need to handle food safely.
To assist food handlers in obtaining their skill and knowledge requirements, Food Safety Australia offers basic, intermediate and advanced food safety training for all food handlers.
Why an online Food Safety Course with Food Safety Australia?
As one of Australia’s oldest, established online food safety training organizations, we have the experience and track record to ensure our students successfully complete the required modules with a minimum of effort .
Our aim is to make these online food safety training courses the easiest, most intuitive & comprehensive courses available.
A Safe Food Handling, Food Handlers or Food Safety Supervisor’s Certificate will make a handsome & valuable addition to your personal resume, besides fulfilling the obvious legal obligations in your workplace.
Food safety is everyones responsibility. In order to keep your customers, your staff and your organisation safe you need to ensure that proper food handling practices are carried out within your workplace.
Regardless of whether you are responsible for food safety in a large organization, or you simply wish to increase your knowledge in the basics of safe food handling – to improve confidence with food preparation in your own home; these online courses will deliver the mandatory safety information in an interactive, memorable and meaningful way.
Our online courses are a convenient and cost effective way to ensure you and your employees have the skills they need to handle food in a safe and responsible manner.
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So which beer is which?
For some beer is their drink of choice at meals, and for others, it is wine. There are probably as many different types of beers out there as there are pubs to serve them. There are the huge commercial varieties and then there are the smaller boutique and gourmet ales. There are also some that people just make at home. There are pilseners, ales, stouts and other varieties.
Beer is like cheese and many other foods that have been around for millennia, there are many types, flavours and styles. So which is which and where do you get them?
To help those that are already beer lovers expand their pallet and experience, a new beer guide has been delivered to us. The Australian and New Zealand Beer Buyers Guide has arrived. It will make life infinitely easier for the beer drinker, as well as the retailers hoping to develop their beer market.
The book has nine chapters and starts with the basics about how beer is actually made. This lays the foundation for the rest of the Guide, which has been contributed to by some of the most well known beer aficionados in Australia.
The Guide then goes into how to taste beer and then what to look for when buying it as well as the glassware to serve it. Interestingly different serving temperatures are recommended for different beer styles to get the best flavour and texture.
Beers have a best before date and will lose quality quickly after that, so this is highlighted in the Guide. So storage temperature and handling are important as well.
It is a useful Guide and well worth having a look at. If beer is your thing, then this would be worth putting on the Christmas present list as it will help develop your beer knowledge and taste. Much of the information it contains has traditionally only been available in trade publications, so now it is accessible by the public.
The book is produced by the publishers of Beer And Brewer Magazine.
This article has been written by Rachelle Williams – The Green Food Safety Coach
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Australian Food Safety Week 2013
Here is the media release by the Food Safety Information Council about this year’s theme for Australian Food Safety Week. Some of the results are frightening.
A national Newspoll Survey, commissioned by the Food Safety Information Council for Australian Food Safety Week, shows too few Australian adults are taking notice of vital food safety advice on food labels and, with summer ahead, are taking risks by not using insulated bags or coolers to transport refrigerated food.
Dr Michael Eyles, Council Chair, said that it was disturbing to find only just over half (55%) of those surveyed always read and comply with ‘use by’ dates and less than half (45%) always read and comply with ‘best before’ dates.
“Frightening is not too strong a word to describe other results, including that only a third (33%) of people always read and comply with storage instructions and a meager 14% always read and comply with cooking instructions,” Dr Eyles elaborated.
“Consumers are obviously not taking advantage of the wealth of readily available information on labels which are intended to make our food safer and shopping decisions easier. For example ask yourself ‘Will I eat all of this by the ‘use by’ date?’ – ‘Do I have room in the fridge/freezer?’ – ‘Do I really want to cook this for that long’?
“When shopping, choose products you know you will consume or freeze within the ‘use by’ time. Never buy products after the ‘use by’ date. In fact it’s illegal to sell such food due to the risk of food poisoning.
“Food past the ’best before’ date is legal to sell and is often on special as this date refers to quality not safety − the biscuits may have lost their crunch, but won’t cause food poisoning.
“Storage instructions have a significant influence on the safety of perishable food, and can negate ‘use by’ and ‘best before’ dates as these depend on food being refrigerated or otherwise stored properly. ‘Refrigerate after opening’, ‘keep frozen’ or ‘refrigerate under 4°C’ must be followed or food poisoning bacteria will grow quickly.
“Don’t rely on how you stored food in the past. Products change with food trends, and many are now lower in salt and sugar than in the past. Food manufacturers know the recipe, the manufacturing process, and other details that indicate how long a product will last and how to store and cook it safely. “Read the advice on the label and you may find that the products you used to keep open in the cupboard now need to be refrigerated.”
Dr Eyles said despite cooking instructions being hugely important “an astounding 86% of those surveyed didn’t always read and comply with these instructions which is far too high and creates a serious food poisoning risk, especially for poultry, minced or cubed meats, or egg products.
“Following the manufacturer’s advice on temperature, cooking time, stirring and resting time is essential to ensure the food is safely cooked through and delicious,” he said.
On an optimistic note, the Council’s Newspoll survey did show that more than 8 in 10 (83%) people say the last time they bought refrigerated food it took less than 30 minutes to get the food from the store to the home fridge with nearly everyone else getting the food home in under an hour.
“This was a great result, and with the hot weather now for most of the country the 3 in 10 survey respondents (25% in capital cities versus 37% in regional Australia) saying they used an insulated bag or cooler to take food home are the smart ones, and hopefully others will follow their lead.
“Refrigerated food can warm quickly into the temperature danger zone (5°-65°C) where food poisoning bacteria can grow − this is especially risky for foods that won’t be cooked again such as sliced deli meats, pate, prepared salads, cut fruits and soft cheeses.
“Also, pick up refrigerated and frozen food last when shopping and always take an insulated bag or cooler with you to the shops,” Dr Eyles concluded.
The Newspoll survey, commissioned by the Council, was conducted by telephone in October 2013 among a representative sample of n=1201 people, aged 18+ nationally.
Find out more about shopping food safety
CONTACT: Juliana Madden, Executive Officer: 0407 626 688
AUSTRALIAN FOOD SAFETY WEEK is the major activity of the Food Safety Information Council which aims to address the estimated 5.4 million cases of food borne illness in Australia each year.
Food poisoning results, on average, in 120 deaths, 1.2 million visits to doctors, 300,000 prescriptions for antibiotics, and 2.1 million days of lost work each year. The estimated annual cost of food poisoning in Australia is $1.25 billion.
The Food Safety Information Council is Australia’s leading disseminator of consumer-targeted food safety information. It is a non-profit entity supported by the Australian Department of Health and Ageing, state and territory health and food safety agencies, local government, and leading professional, industry and community organisations.
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The brain controls appetite.
My father had an acquired brain injury due to an infection, one of the side effects of this was that he would always be wanting to eat. He would hide food and then find it later to eat. If food was there, especially sweet food, he would just want to keep eating. We were amazed that he could find room, so had to keep a close eye on him to stop him from putting on weight. He was not alone in having this sort of issue and in aged care centres across the country, staff have to carefully monitor their residents to ensure they do not put on weight or eat someone else’s food.
A recent study has shown that there is a set of neurons within the brain that are the off switch for appetite. In my father’s case, and those like him, these neurons have been damaged or destroyed and therefore the off switch does not work. So we have to do it for them.
The study was published in the journal Nature on 13 October 2013, was done by scientists at the University of Washington, using genetic engineering.
Mice were used in the study to determine that nerves in the gut send messages through to specific neurons containing calcitonin gene-related peptide (CGRP) and the appetite is suppressed.
These neurons are found in the region called the parabrachial nucleus, which is in the front of the brain.
Richard Palmiter, Professor of Biochemistry at the University of Washington and Investigator of the Howard Hughes Medical Institute, said; “These results demonstrate that activation of the CGRP-expressing neurons regulates appetite. This is a nice example of how the brain responds to unfavourable conditions in the body, such as nausea caused by food poisoning.”
This article has been written by Rachelle Williams – The Green Food Safety Coach
- Published in News
Our culture drives new food products.
Two new products have recently been released for sale. One of them is a meat pie with a mashed pumpkin top and the other is two ice creams called “guts” and snot”. My nephew (11 yo) tried “guts” and said it is the best ice cream he has ever had. It was green ice on the outside and red ice cream with popping candy inside – just perfect for boys of that age.
What do these products have in common? It is that time of the year when people dress as ghosts, witches and talk about “trick or treat”. Yes, it has recently been Halloween. Although not a traditional Australian holiday, it is now a feature this time of year, with parties, festivals and new tailored food products.
These new food products will not be around for long, they are intended to boosts sales due to the link to Halloween. It is a technique that is regularly used by the big fast food (quick serve) operators to keep people coming in. Whether it be a new type of burger or a super deal or a new product on the menu board for “a limited time”, it is all about keeping and improving sales.
With Christmas rapidly approaching, there will be an influx across the food industry of festive related foods to bring in people and keep them. The other day, I saw an ad on TV for a new type of Christmas pudding with a whole candied orange inside that is only available exclusively at one supermarket. This type of product will definitely not be the only Christmas related thing we will see in the next six weeks.
There are food staples and we will always buy them, but manufacturers know that to get new customers and keep current ones, there is a need to always bring out something new. It may only be a modification to a flavour like making an old favourite burger into an Hawaiian version with pineapple added, or tomato sauce flavoured crisps, or something brand new like the “snot” or guts” ice creams.
It is our culture that determines a lot of this product development, like Australia Day, or Christmas or our growing interest in Halloween. Look at the number of ads on TV and in the supermarket and new products that contain lamb in January.
It is worth noting that the two new ice creams probably started development up to three years ago. Product development is not a quick process and something like 99 ideas out of 100 are killed before the final product makes it to the market.
Finding that product that hits the sweet spot, and generates massive long term sales, is the aim of all product development and marketing, and it is our culture that helps determine what that product will be.
This article has been written by Rachelle Williams – The Green Food Safety Coach
- Published in News
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