Good Operation Practices for Foodservices and Retail Operations

Q: Registration conditions

Please complete one registration form per person wishing to attend course(s). Your booking will be confirmed on receipt of payment. The following cancellation fees will apply and invoiced after registration is confirmed: Within ten working days of the training date: 50% of the training cost. Within five working days of the training date: 75% of the training cost. On the day of training: 100% of the training cost. Notifications of cancellations must be in writing. (i.e. E-mail)

Good Operating Practices for Foodservices and Retail Operations

Training location : Virtual

Training start date : 13 November 2023

Training duration : 1 day(s)

Course Overview :

This course is intended to provide an overview for your team to operate safely and reduce the risk to themselves and your customers and consumers. This course covers key Good Operating Practices (GOPs) where restaurant, retail and foodservice personnel need to focus to reduce risk to food safety, including personnel practices and hygiene, allergens, cross-contact, temperature control and sanitation control.

Target Audience :

Food Service Personnel
Food Handlers, Chefs, Cooks, Waiters, Delivery staff
Any other Front- and Back-of-House Team Members
Owners, Directors, Managers, Supervisors
Any person who is in charge of a food premises and whose name would appear on the Certificate of Acceptability
Quality Assurance Managers
Quality Control Manager
Retailers
HACCP and Food Safety Team Members
Supervisors / Managers directly and indirectly involved in food manufacturing / processing.
Managers and staff working in a food handling environment

Training Contents :

At the end of this program, you will be able to:

Identify high-risk areas and activities controlled through Good Operating Practices
Recognize their responsibilities in producing safe food
Apply basic hygiene principles to minimize risk