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Objectives Describe the risks associated with improper manual handling Describe the potential injuries that can result from improper manual handling Describe how to apply safe manual handling techniques. Assessment There is an assessment at the end of this course and your are required to achieve at least 80% within 3 attempts

As a food business we take food safety very seriously. One of the biggest risks to cross contamination can come from those people who handle food or clean equipment, particularly if they are unwell or suffering from certain health conditions. dnata Catering would like to take this opportunity to remind you of your legal responsibilities as a food handler under the Food Standards Code (Standard 3.2.2). You will find a link to the summary from Food Standards Australia throughout this course. This course is to be completed yearly by all staff who work in one of our catering facilities.

Atdnata, we deliver the promises our customers make. We are therefore committed to offering Halal meals based in customer demands. The aim of this course is toprovide an introduction toHalal concepts along with guidance on managing the Halal process.  This course will cover the concept of Halal and its importance within the context ofdnataCatering, along with the process steps we follow during the production of Halal food. By the end of this training you will be able to: 1.0 Describe the concept of Halal food and state its importance 2.0 Identify the processes for Halal production at dnata There is an assessment at the end of this course and you are required to achieve at least 80% within 3 attempts.

The aim of this course is to provide individuals with the knowledge of allergens and how it is to be managed within a catering unit . By the end of the training you will be able to: 1.0 Describe the symptoms and consequences of consuming allergen contained foods 2.0 Define the major food allergens 3.0 Identify how allergens can be managed There is an assessment at the end of this course and you are required to achieve at least 80% within 3 attempts.

It is vital that dnata Catering adhere to food safety standards and take all the necessary steps to ensure the food produced is safe to eat. In this course we will be looking at 8 CCPs and 3 CPs that we follow at dnata. This course is mandatory and designed for all employees in the dnata catering business. By the end of this course you will be able to: Define Critical Control Points (CCPs) and Control Points (CPs) Identify the 8 Critical Control Points (CCPs) Identify the 3 Control Points (CPs) There is an assessment at the end of this course and you are required to achieve at least 80% within 3 attempts.

The aim of this course is to improve your understanding, provide clear instructions and show how simple precautions will help prevent foodborne illnesses. This course is mandatory and designed for all employees in the dnata catering business. By the end of the course you will be able to: Describe the principles of food safety, Identify food safety hazards, State the importance of effective cleaning and personal hygiene. There is an assessment at the end of this course and you are required to achieve at least 80% within 3 attempts.

Safety is core to our beliefs, and we all have the right to return home safely every day. Knowing what to do in the event of an emergency, and getting yourself and your team out of a building to safety, is of critical importance. This 20-minute online course will accompany evacuation exercises and other activities to ensure we all know what to do in the event of an emergency. Fire Safety Regulation 2008 requires the following: General evacuation instructions must be given within 2 days of a new person starting work - repeated annually First response evacuation instructions given within one month - repeated annually Evacuation coordination procedures given to nominated responsible staff within the month prior to that person taking on those responsibilities - repeated annually.

Food Safety - JST - Quarantine