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All events for Safe Food Handling RTOID: 91434

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March 2021

Safe Food Handling RTOID: 91434

March 10, Wednesday | 8:30 am - 5:00 pm
|Recurring Events (See all)

One event on March 10, 2021 at 8:30 am

One event on May 19, 2021 at 8:30 am

TBC
$110.00

This course describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The course applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged…

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May 2021

Safe Food Handling RTOID: 91434

May 19, Wednesday | 8:30 am - 5:00 pm
|Recurring Events (See all)

One event on March 10, 2021 at 8:30 am

One event on May 19, 2021 at 8:30 am

TBC
$110.00

This course describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The course applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged…

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January 2021

Safe Food Handling RTOID: 91434

January 13, Wednesday | 8:30 am - 5:00 pm
|Recurring Events (See all)

One event on March 10, 2021 at 8:30 am

One event on May 19, 2021 at 8:30 am

TBC
$110.00

This course describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The course applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged…

Find out more »