Food Hygiene for Food Handlers (Level 2)

It's hard to think of anything more fundamentally important than effective food hygiene when serving food to the public. Learn about causes and prevention of food poisoning, pest control and regulations.

You'll cover safe and hygienic food handling techniques, as required by New Zealand environmental health agencies, for working in food manufacturing, takeaways, cafés or restaurants. You’ll learn to maintain effective personal hygiene in the workplace, prevent cross-contamination and keep high risk food at the correct temperature. 

Topics include appropriate presentation and clothing, cleansing following unhygienic actions, skin conditions that cause contamination, contagious illness management, and the use of hygienic equipment during food preparation and storage.

Other topics focus on sanitary work areas and equipment, food expiry dates and rubbish disposal. The deterrence of pests such as insects, rodents, domestic animals and birds is also discussed.

This complies with various food safety legislation including the Food Act 1981, Food Hygiene Regulations 1974 and the Health and Safety in Employment Act 1992.

Content Details

The programme covers the NZQA unit standard 167 - Practice food safety methods in a food business. Topics Include:

  • Defining food hygiene
  • Defining food poisoning
  • Causes of food poisoning
  • Food spoilage
  • Food storage
  • Safe and hygienic practices
  • Common food poisoning bacteria
  • Foodborne illness
  • Pest control
  • Food hygiene regulations

Note: Environmental Health Agency requirements for food hygiene standards can be found on Tauranga City Council’s website www.tauranga.govt.nz

Dates/Times/Locations

2017 classes are held on Fridays (one day only) 10.00am-6.00pm.

StartModeLocationDuration
7 Apr 2017Part-timeTauranga (Windermere Campus)1 day
16 Jun 2017Part-timeTauranga (Windermere Campus)1 day
8 Sep 2017Part-timeTauranga (Windermere Campus)1 day
17 Nov 2017Part-timeTauranga (Windermere Campus)1 day

Indicative Fees

2017 domestic students $213.00

2017 international students $256.00

Note this part-time programme is NOT eligible for the payment of student loans or allowances

The fee shown for domestic students is applicable to New Zealand citizens and permanent residents. If an international fee is not listed above please refer to the international fees page. All fees are indicative only and subject to change.

You MAY be eligible for a StudyLink Student Loan for your tuition fees.

Find out if your programme qualifies by visiting the Studylink website.

If you also need to pay course related costs, i.e. if outlined in programme costs above, you need to apply separately to StudyLink (up to $1,000/academic year for eligible students). Note course related costs are paid directly into your bank account by StudyLink and you will be required to pay this to Toi Ohomai Institute of Technology.

Qualifications Gained

Upon successful completion of the programme you will receive:

  • NZQA credit for unit standard 167 - Practice Food Safety Methods in a Food Business Under Supervision

Entry Criteria

  • Open entry