The last few years have shone a spotlight on hygiene like never before. As a result of the pandemic, food hygiene and safety in commercial kitchens and at home became a huge point of discussion and a key focus as a preventative measure to keep communities safe. 

If one thing became very, very clear for businesses who prepare and serve food over the last few years, it’s the importance of having up to date and compliant food handling programs and training. WorkPro has been offering a Safe Food Handling module for many years to help employers manage a consistently high standard of food safety. Since its first release in 2015, over 22,000 individuals have completed this online induction module to understand and practice responsible service of food at work. 

Here's an overview of some of the vital information this module contains:

Food Safety in the Workplace 

Food safety refers to the practices and processes for handling, preparing, and storing food to prevent foodborne illnesses and other health hazards. Not only does it cover basics like cooking and cooling food, temperature control, avoiding cross-contamination and preparing raw meat and finish, but it also includes personal hygiene, transport of food and beverage, and understanding cleaning agents and sanitising equipment. 

The importance of food safety can’t be underestimated. According to the Food Safety Information Council, there are around 4.1 million cases of food poisoning every year in Australia. More than 31,000 of those cases will need hospitalisation. This can be the result of food poisoning bacteria, food intolerances, allergens and more.
 

The cost of these illnesses has been estimated at $1.2 billion, which doesn’t include the revenue lost to damaged business reputation as a result of an issue or outbreak. Everywhere that food is prepared and/or served at work for customers or consumers, staff must be trained and applying the proper food safety practices and techniques. This applies to all industries that are considered to be a ‘food business’, which Food Standards Australia New Zealand (FSANZ) defines as a business or activity that involves the handling of any type of food for sale, or the sale of food in Australia. 


It’s the employer’s responsibility to ensure this training is delivered, reviewed periodically, and the proper food handling practices used in daily operations. Training and ongoing processes and procedures, such as Food Safety Programs, must also be documented to meet industry regulations and avoid fines or worse if problems arise as a result of food on or from the premises.