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

It is ideal for food businesses such as dairies, convenience stores, supermarkets and the like.

Any food business that handles retail food for sale but is not engaged in food preparation and cooking of food would find this course ideal.

To clarify “preparation and cooking” of food would not include such as serving ice creams (by scoop of machine freeze), making milk shakes, making hot drinks and reheating pies and sausage rolls.  So the sorts of things you’d expect to see in any dairy or service station.

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

This course is based on my very first on-line course “Essential Food Safety”, which I produced on the inception of the first template Food Control Plans.

That template listed six essential food safety topics that everyone working in a food basis need to know.

These were:

1.  Hand Hygiene
2. Personal Hygiene
3. Health and Sickness
4. Cleaning and Sanitising
5. Food Allergens
6. Readily Perishable Foods (AKA Potentially Hazardous Foods or High Risk Foods)

1. Clean Hands
2. Clean Place
3. Clean Staff
4. Sickness
5. Food Allergens
6. Potentially Hazardous Food

The course also includes four lessons focusing on some of the principle legal requirements in New Zealand for food safety.

And to finish there are three lessons describing in detail how food safety risk management works using HACCP, what to do when tings go wrong and the importance of keeping records.

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