Course Overview
This course provides flight crew and other personnel with practical food-safety practices for handling, storing, preparing and serving food in an aviation workplace. It focuses on preventing contamination and foodborne illness through effective hygiene, temperature control, separation of raw and ready-to-eat foods, and proper cleaning and sanitation.
Learning Objectives
By the end of this course, the trainee should be able to:
- Recognize common causes of food contamination and foodborne illness
- Apply safe food handling practices using the clean, separate, cook and chill principles
- Maintain appropriate personal hygiene when handling food
- Control food temperature and storage to reduce bacterial growth
- Clean and sanitize food-contact surfaces and equipment correctly
- Respond appropriately when food safety cannot be assured
Course Content
Food Safety – Introduction to Food Safety
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Best Practices for Food Handling
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Personal Health and Hygiene
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Maintaining A Hygienic Environment
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Food Materials Cleaning and Sanitation
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OHS – Food Safety – Final Quiz
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