Basic Food Safety and Personal Hygiene

About Course

Welcome to your essential guide for keeping food safe and customers happy in our beautiful Fijian cafés, guesthouses, and market stalls. In this short module, you will learn practical Australian-standard skills for maintaining personal hygiene, controlling safe food temperatures, and stopping germs from spreading. By the end, you will have the confidence to prepare delicious local meals while strictly protecting everyone from foodborne illness.

What Will You Learn?

  • Understand how to wash your hands correctly for at least 20 seconds.
  • Identify when to stop handling food and report illness to your manager.
  • Recognise the Temperature Danger Zone of 5°C to 60°C.
  • Store dry goods, cold food, and hot food safely using correct metric temperatures.
  • Apply the First In, First Out (FIFO) rule to rotate stock and reduce food waste.
  • Prevent cross-contamination between raw and ready-to-eat foods.
  • Differentiate between cleaning visible dirt and sanitising to kill invisible germs

Course Content

Introduction and Overview

  • Course Overview: Basic Food Safety & Personal Hygiene
    04:29

Personal Hygiene
Personal Hygiene for Food Handlers Maintaining excellent personal hygiene through regular handwashing, wearing clean uniforms, and removing jewellery is your strongest defence against transferring harmful bacteria to the food you prepare.

The Temperature Danger Zone
The Temperature Danger Zone Keeping foods strictly outside the 5°C to 60°C danger zone and safely rotating your stock will stop dangerous foodborne bacteria from rapidly multiplying.

Safe storage
You can easily prevent the dangerous spread of bacteria by always keeping raw and cooked foods separate and properly cleaning and sanitising all your equipment and workspaces.

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