You've covered the essentials of safe food handling in Australia. Here is a concise recap of the most important points. Read through it, make sure each idea makes sense, then take the free test when you're ready.
The big ideas
Almost everything in this course comes back to a few core principles. If you remember these, you'll handle most situations safely:
- Keep yourself clean and healthy, and report illness
- Wash hands properly and at the right times
- Keep raw and ready-to-eat foods apart to prevent cross-contamination
- Keep food out of the 5°C–60°C danger zone, and use time controls when you can't
- Clean first, then sanitise
- Take allergens seriously — they can be fatal and cooking won't remove them
- Protect food during display and serving, and when in doubt, throw it out
Numbers worth memorising
A few specific figures come up again and again in food safety — and on the test:
- Danger zone: 5°C to 60°C
- Cold food: at or below 5°C — Hot food: at or above 60°C
- Cook potentially hazardous food to about 75°C in the centre
- Handwashing: scrub at least 20 seconds
- 2-hour/4-hour rule: under 2 h use or refrigerate; 2–4 h use now; over 4 h discard
- Cooling: 60→21°C in 2 hours, then 21→5°C in 4 hours
- Freezer: at or below -18°C
About the test and your certificate
The free test checks your understanding of these key points. You need 75% to pass, and you can retake it for free if you don't pass the first time.
If you pass and choose to purchase, you'll receive a private certificate of completion. Remember this is general food-safety awareness training — it is not an accredited qualification or a Food Safety Supervisor certificate. Check with your employer if you need a specific accredited certificate.
Practical examples
- Whenever you're unsure whether something is safe, ask your supervisor.
- If you can't confirm how long food has been in the danger zone, throw it out.
- Before a 'nut-free' order, clean hands and equipment thoroughly — cooking won't remove the allergen.
Key points to remember
- Hygiene, temperature, contamination, cleaning, allergens and serving are the core themes.
- Know the key numbers: 5°C, 60°C, 75°C, 20 seconds, 2/4 hours, -18°C.
- Pass mark is 75%, and retakes are free.
- This is general awareness training, not an accredited or Food Safety Supervisor qualification.