Short Course

Food Safety

Working with food? Learn about safe food practices and the legislation of food safety. 

About the course

This food hygiene course is a legal requirement in some workplaces and is recommended for ALL people working, or preparing to work, in a food business.

  • Maintain effective personal hygiene when working with food in a food business under supervision
  • Prevent cross contamination in a food business under supervision
  • Measure, record and act on temperature of high risk food in a food business under supervision
  • Demonstrate knowledge of hazards that cause food-borne illness and food spoilage
  • Methods used to control hazards that cause food-borne illness and food spoilage in a food establishment

Enrolments must be received two weeks prior to course date in order to confirm place and receive pre-course learning material. You are required to complete a workbook prior to attending the course.

Where

Greymouth and Westport.

When

Please enquire for more information.

Method of study

Three day short course.

Unit standards

  • Unit Standard 167: Practice food safety methods in a food business under supervision
  • Unit Standard 168: Demonstrate knowledge of food contamination hazards and control methods used in a food establishment.

Entry requirements

  • Pre-course leaning activities and workbook to be completed by class day.

To apply 

Please click the apply button in the top right-hand corner of this webpage to begin the application process or alternatively, email info@tpp.ac.nz to register your interest. 

Disclaimer

You will be offered a place subject to meeting the entry and selection requirements and the availability of places on the programme. The Polytechnic reserves the right to not accept late applications, i.e., after the programme has started. The Polytechnic reserves the right to cancel, prior to commencement, any programme which does not attract a minimum number of students. The fees shown are indicative only. Both domestic and international fees are subject to change. For further information visit here.