About this course family
An operational course candidate covering opening checks for premises, handwashing facilities, equipment, refrigeration, storage, pests, waste, cleaning status, allergen controls and labels; closing checks for food protection, cooling or disposal, cleaning, waste removal, equipment shutdown, security and handover; plus recording, defect isolation and escalation when a safe start or close cannot be confirmed.
Scope
Use structured opening and closing checks to confirm the kitchen is safe, secure and ready for controlled food work.
Discuss this pathway
Contact Workforce Compliance to discuss the appropriate version for your setting, role and jurisdiction.
