This course offers a practical introduction to food safety for employees who handle food but are not directly involved in cooking, such as waiters, servers, and other front-of-house personnel. Participants will learn about common food hazards, including microbiological, physical, chemical, and allergenic risks, as well as the importance of preventing contamination.
Our Basic Food Safety course also covers essential personal hygiene practices and maintaining a clean working environment. By the end of the course, learners will understand how to handle food safely, minimise the risk of foodborne illness, and contribute to a safe and hygienic work environment.
