Certifications

10 Causes of Food Poisoning

This video explores the 10 main causes of food poisoning including:

• preparing food too far in advance
• cooling food too slowly
• not reheating adequately
• cooked food contaminated with food poisoning bacteria
• undercooking
• inadequate thawing
• cross contamination
• improper storage
• infected food handlers
• using left over’s

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Allergens

Allergen control is now a legislative requirement and managing allergen risks requires to be specified procedures in your workplace.

Procedures must be in place for cleaning and sanitising work areas prior to any food preparation.

This video deals with:

• What is intolerance?
• The main food ingredients that cause allergies
• Risks during processing

Another “must see” for anyone involved in food preparation.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Chemical Safety

leaning chemicals can be a hazard in the kitchen.

It is important that chemicals are labelled, stored and used in the same way that the supplier has instructed you.

This video looks at the 5 basic steps when cleaning and sanitising food contact surfaces as well as the importance of cleaning schedules.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Egg Safety

Eggs that are not handled, stored or prepared properly can be contaminated with Salmonella bacteria.

While the chance of coming across a contaminated egg is quite low, the illness caused by Salmonella can be severe.

So it is important that you take the same precautions with eggs as you would for chicken, meat, seafood and dairy foods.

This video shows how to buy, store, and use eggs in a manner that will prevent any contamination.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Food Adulteration

Adulteration occurs when something falls into the food that isn’t meant to be there.

This program provides a simple checklist to assist food handlers in the prevention of food adulteration.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Food Delivery & Transport

All food must be transported hygienically and perishable foods must be transported under controlled conditions that do not allow the temperature of hot foods to drop below 60 degrees or cold foods to rise to dangerous levels.

Cold foods should be kept below 5 °C.

This video highlights the importance of using suppliers and delivery providers of the highest calibre and routinely reviewing them to make sure that they are delivering food safely to you.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Food Handlers Health

Every food business must take all reasonable steps to ensure that everyone in the business who works with food does not handle food or come into contact with food preparation areas if they are sick.

This is because illnesses can be transferred to other people via the food they handle.

Learn about the food handler’s obligation and what to do if you feel you may be ill.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Food Handling Controls

The food standards code for Australia and New Zealand states that food businesses must take all practicable measures to ensure that they only accept food that is protected from the likelihood of contamination.

This video takes an in depth look at food storage, food processing, food display, food packaging, the importance of temperature control when cooling food and the correct way to take the temperature of food.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Food Handling Hygiene

Naturally good hygiene is essential in the safe preparation of food.

This video explores some must does and must not does when preparing food.

It also looks at the importance of washing hands thoroughly and exactly when this is necessary. The importance of gloves is also explored and how, when and why gloves must be changed during food preparation.

An easy to follow guide on the importance of good hygiene in the kitchen.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Food Safety Hazards

A hazard is anything that can cause harm to a consumer.

Hazards that are prevalent in the food industry are:

• Microbiological hazards
• Chemical hazards
• Physical hazards
• Allergens

This video looks at each of these four areas in depth and gives easy to follow and explicit instructions on how to avoid contaminating food.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Food Safety Programs

A food safety program is based on the principles of H.A.C.C.P, an internationally accepted prevention and risk based safety program.

A well implemented food safety program is designed to improve the safety of food handling practices, and ultimately reduce the risk of food contamination and illness.

This program includes:

• What a food safety program contains
• The importance of a training program
• Incident reporting
• The importance of corrective action

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Food Service: The Law and You

Food poisoning is an illness that can affect anyone, and has the potential to cause serious harm.

As an example it is also extremely common, with over 7 million cases reported in Australia alone last year.

Legislation now requires that all businesses and volunteer organisations that handle food, consistently provide safe food.

This program discusses:

• What is the Food Act.
• The legislative requirements of food handlers
• The responsibilities and required attributes of a food safety supervisor
• The consequences of breaching the Food Act.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Food Storage / Stock Control

This video contains 13 general rules for storing food as well as another 24 tips for storing cold, frozen, dried and canned food correctly.

It also addresses the importance of stock rotation and the rules for using single use items.

A must for anyone involved in food preparation.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Keeping Food Safe

The Journey of Food Safety from Farm to Plate.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Kitchen Clothing

When preparing or handling food, appropriate clothing and footwear must be worn. This is to ensure that the body or clothing itself does not lead to contamination of the food.

This program includes:

• Examples of appropriate clothing
• Practises to ensure clothing does not become contaminated
• Maintaining personal protective equipment (PPE)
• Risks of contaminated linen and laundry

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Pest Control

This video looks at the 3 main types of pests in food preparation areas:

• Cockroaches
• Flies
• Rats and mice

And discusses their living and eating habits and how best you can best keep these creatures away from your food and food preparation areas.

The video also looks at and sets out some easy to follow but important rules for garbage disposal.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Potentially Hazardous Food

This video looks at potentially high risk food and gives some handy hints on how to prepare them and what temperatures to store them at.

It also explores the importance of keeping ready to eat foods and their utensils separate from raw foods and their utensils.

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

Product Recall

Food recalls can be made due to many different reasons, such as:
1. Physical adulteration (like glass, metal)
2. Chemical contamination (which could include chemical residue or unsuitable packaging)
3. Microbiological contamination which could be caused by an unsealed package, insufficient preservation or bacteria content) and
4. Incorrect labelling such as undeclared ingredients

This video addresses:

• How best to store products
• What to do when a food product is recalled
• How to find out what foods are being recalled

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery

What is Bacteria?

Bacteria come in many forms and is beneficial in many processes, such as digestion, water treatment and food processing. However, when bacteria come into contact with food with the right conditions, that food can quickly become contaminated.

This program includes:

• A description of what bacteria is
• How we come into contact with bacteria
• Different types of bacteria
• Contaminated food Conditions that encourage bacteria growth

• Needs Analysis
• Certification Plan
• Certify your Staff
• Ensure Compliance
• Instant Delivery