APTC Hospitality

Login to view this 6 minute video.Food poisoning is an illness that can affect anyone, and has the potential to cause serious harm. It is also extremely common, with over 7 million cases reported in Australia alone last year. Legislation now requires that all businesses and volunteer organisations that handle food, consistently provide safe food

This video explores the 10 main causes of food poisoning including: preparing food too far in advance; cooling food too slowly; not reheating adequately; cooked food contaminated with food poisoning bacteria; undercooking; inadequate thawing; cross contamination; improper storage; infected food handlers; using left over’s.

Login to view this 5 minute video explore some must do’s and must not do’s when preparing food. It also looks at the importance of washing hands thoroughly and exactly when this is necessary. The importance of gloves is also explored and how, when and why gloves must be changed during food preparation.

Login to view this 2 minute video about potentially high risk food and gives some handy hints on how to prepare them and what temperatures to store them at. It also explores the importance of keeping ready to eat foods and their utensils separate from raw foods and their utensils.

Login to view this 3 minute video. For anyone in the business of handling food, it is important that you know the impact that temperature has on food.

Login to view this 6 minute video. Bacteria comes in many forms and is beneficial in many processes, such as digestion, water treatment and food processing. However, when bacteria comes into contact with food with the right conditions, that food can quickly become contaminated.

Login to view this 8 minute video. A food safety program is based on the principles of H.A.C.C.P, an internationally accepted prevention and risk based safety program. A well implemented food safety program is designed to improve the safety of food handling practices, and ultimately reduce the risk of food contamination and illness