Food Hygiene Refresher Course

Refresh the everyday duties of food handlers and businesses, respond to changes in the operation and keep evidence of real safe practice.

Refresh the four hazard types, causes of food poisoning, bacterial growth conditions and protection of high-risk food and vulnerable customers.

Break contamination routes through separation, handwashing, controlled equipment and cloths and careful transitions during busy work.

Refresh hygiene throughout the shift, use handwashing facilities and protective clothing properly and report illness or wounds before food handling.

Check food before acceptance, keep chilled, frozen and dry stock protected and use accurate dates and traceability when a product is recalled.

Control food temperatures and time across storage, cooking, cooling, display and delivery and act promptly when a check reveals a failure.

Refresh effective cleaning and disinfection, safe product use, honest schedules and prompt response to waste and pest warning signs.

Check allergen information, prevent transfer, communicate through orders and follow everyday hazard controls, monitoring and corrective action.

Bring the refresher principles together, recognise common shortcuts and practise evidence-led decisions without treating practice as assessment eligibility.