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Food Safety Certificate Training to start a Home Food Business

Posted by on in Food Safety Training

Food Safety Certificate Training to Start a Home Food Business


If you already have a Home Food Business or are looking to start a Home Food Business then our Food Safety Certificate Training can assist you in achieving your goals.


Home Food Business Requirements - COVID 19

 


Managing Food Allergies for a Home Food Business

 


Home Food Business Requirements - Temperature Control

 


Food Safe's Food Safety Certificate Training (also called Food Hygiene Training NZ or Food Handling Course by other names covers the following areas:

  1. Food Safety breakdowns
  2. Find out answers to questions such as: Can I cook food from home for sale?What does a verifier look for when auditing me? What does jargon such as a "Level 2 National Programme FCP" mean?
  3. Effective personal hygiene when working with food validation of handwashing technique at training (UV light verification test).
  4. Viruses, pathogens, and bacteria including Covid 19
  5. You will understand the science of allergic reactions and immune response and food intolerance.
  6. Primary allergen groups (applicable worldwide) and practice allergen identification exercises from your menu.
  7. Effective allergen management tools in a food business such as labelling and cleaning.
  8. Key HACCP training NZ temperatures + global standards including both Celsius (°C) to Fahrenheit (°F) and recording temperature of high-risk food. This training has been used by our trainees around the world.
  9. Knowledge of hazards that cause foodborne illness and food spoilage in a food business including pathogenic bacteria, mould, and viruses
  10. Knowledge of methods used to control hazards that cause foodborne illness and food spoilage in a food business.
  11. Identifying common examples of food safety risks.
  12. Pest control and how to control pests
  13. Criteria for verifier inspections and audit checklists.
  14. Overview of legislation including the Food Standards Code 2002, Food Act 2014, Food Regulations and how the law applies to food businesses
  15. Key elements of a Food Control Plan (FCP) + 3 Step Corrective Action (Codex Alimentarius)
  16. Practice filling out key food safety records - Food Control Plan Diary
  17. Verification and how to achieve a Council Audit A Grades
  18. Extra research and microbiology information based on our MOC with AUT University - School of Applied Sciences.
  19. Introduction to HACCP

More resources on how to start a home food business and home food business requirements can be found here.

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