Food Hygiene for Food Handlers

It's hard to think of anything more fundamentally important than effective food hygiene when serving food to the public. Learn about causes and prevention of food poisoning, pest control and regulations.

You will cover safe and hygienic food handling techniques, as required by New Zealand environmental health agencies, for working in food manufacturing, takeaways, cafés or restaurants. You will learn to maintain effective personal hygiene in the workplace, prevent cross-contamination and keep high risk food at the correct temperature. 

Topics include appropriate presentation and clothing, cleansing following unhygienic actions, skin conditions that cause contamination, contagious illness management, and the use of hygienic equipment during food preparation and storage. Other topics focus on sanitary work areas and equipment, food expiry dates and rubbish disposal. The deterrence of pests such as insects, rodents, domestic animals and birds is also discussed.

This complies with various food safety legislation including the Food Act 1981, Food Hygiene Regulations 1974 and the Health and Safety in Employment Act 1992.