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Workplace Health
Food Safety and Hygiene Awareness
A practical, visual introduction to safe food handling under the Australia New Zealand Food Standards Code. Learn the types of food contamination, how to control temperature and the danger zone, personal hygiene and handwashing, cleaning and sanitising and allergen awareness, through paced slides, diagrams, a real workplace scenario and quick self-checks.
Also relevant for: Health Care, Aged Care and Community, Retail and Hospitality
What You Will Learn
- Identify the main types of food contamination, biological, chemical, physical and allergenic, and how they occur
- Apply temperature control, including the 5C to 60C danger zone and the 2-hour/4-hour rule, to keep food safe
- Follow the personal hygiene and handwashing practices required of food handlers
- Explain the difference between cleaning and sanitising, and carry out both in the correct order
- Recognise the declared food allergens and take practical steps to prevent allergen cross-contact
Course Content
Final Assessment: 10 questions, 80% pass mark, retakes available
Who This Course Is For
Anyone who handles food at work: kitchen and cafe staff, food service and retail workers, volunteers at community events and new starters needing a grounding in safe food handling.
Sources and Legal References
This course is aligned to 13 official sources. Legal and regulatory references checked between 31 August 2026 and 2 September 2026.
Sources and Further Reading
This course draws on the following official sources. Always rely on the current version on the regulator’s website.
- Australian StandardAustralia New Zealand Food Standards Code - Standard 3.2.2As at 31/08/2026
- Australian StandardAustralia New Zealand Food Standards Code - Standard 3.2.2AAs at 31/08/2026
- Australian StandardAustralia New Zealand Food Standards Code - Standard 3.2.3As at 31/08/2026
- Australian StandardAustralia New Zealand Food Standards Code - Standard 1.2.3As at 02/09/2026
- Regulator guidanceFood Standards Australia New Zealand, Safe Food Australia: A Guide to the Food Safety StandardsAs at 02/09/2026
- LegislationFood Act 2003 (NSW)As at 31/08/2026
- LegislationFood Act 1984 (Vic)As at 31/08/2026
- LegislationFood Act 2006 (Qld)As at 31/08/2026
- LegislationFood Act 2008 (WA)As at 31/08/2026
- LegislationFood Act 2001 (SA)As at 31/08/2026
- LegislationFood Act 2001 (ACT)As at 31/08/2026
- LegislationFood Act 2003 (Tas)As at 31/08/2026
- LegislationFood Act 2004 (NT)As at 31/08/2026
Always rely on the current version on the regulator’s website.
Accreditation: This is a non-accredited awareness course. It builds general food safety and hygiene knowledge but does not issue a unit of competency and is not the accredited Food Safety Supervisor (FSS) certificate that some states, territories and roles legally require. It is not a substitute for the specific training, supervision, food safety program or licensing your food business may need.
$39.00
inc GSTSeven day refund if you have not started
Or
For employers and teams
Buy Seats for Your Team
$39.00 per seat, inc GST
Total inc GST$195.00
Or
What You Get
Certificate of Completion
This is to certify that
Sample Learner
has successfully completed
Food Safety and Hygiene Awareness
All learning modules and the final assessment
Scan the QR code, or enter certificate ID WP-SAMPLE-0001 at workproof.com.au/verify
Kam Askari
Director, Creative Directions Management Consulting Pty Ltd
This is a certificate of completion of a non-accredited professional development course. It is not a nationally recognised qualification, a VET statement of attainment, a competency card, a licence, or evidence of competency. It is issued by Creative Directions Management Consulting Pty Ltd, which is not a Registered Training Organisation.
Sample layout. Certificate ID WP-SAMPLE-0001 verifies as Hazardous Manual Tasks and Manual Handling Safety.
- Certificate verified by its ID
- 100% online, self-paced
- Six months of access
Bought for yourself: six months of access from the day you pay. Team seat: six months from the day the worker activates their code.
