This new course fully covers basic Food Safety Training relevant to the requirements of the Food Act 2014 & Food Regulations 2015.

It provides students/staff/volunteers with a comprehensive theoretical general training in Food Safety and Suitability. 

The course was produced for community food suppliers and fund raisers and includes lessons on food storage, preparation, cooking and cooling plus safe service to customers.

There are introductory sections covering basic legal terms and requirements in New Zealand and a section of three lessons covering the most critical food safety issues.

Additional community activities are included in a section with a lesson on fund raising activities. There is a lesson that covers the legal and practical issues of food donations. Completing this section there is a lesson covering food safety tips for fishing and shellfish gathering.

Finally, there is a revision lesson using MPI’s ‘Top 5 Food Safety Factors for Food Safety”, which perfectly covers those basic critical food safety isses.

Whilst the course is more likely to be used by community groups that regularly fund raise it is also a great course for any family or group wanting to do the odd “one-off” food sales event such as international food days.

The course is totally on-line (no classes to attend!), so you can learn at work, home whenever or wherever suits.

Each lesson has a short quiz.  There is no time limit on the quizzes and you make as many attempts as you need to pass.

The certificates issued acknowledge the achievement earned and when signed by the certificate holder it conveys to that person and to their customers a sense of continuing pride and commitment in providing a high standard of food safety. 

This signing by the certificate holder also reflects and supports the MPI template and National Programme guides on both Knowing AND Doing.

The course also covers the risk management focus on food safety as legally required in the Food Act 2014 and Food Regulations 2015 which are based on HACCP.

This is critically important as the Food Act 2014 states that one of its main purposes is to achieve the safety and suitability of food for sale and the way this is achieved is based on the risk management principles of HACCP.

This course really goes a long way to help food businesses and their staff to achieve this fundamental legal purpose. but just as importantly foster a sense of pride and commitment by staff when preparing food