Food Safety Course
(non-accredited & 100% online - $30pp

The Full Online Food Safety Course (Non-Accredited) offered by Salt Training Academy is a practical, self-paced training option designed to improve food handling awareness in a wide range of environments. Ideal for individuals living in Port Macquarie and across the Mid North Coast of NSW, this 100% online course is suited for volunteers, new staff, or those working in informal food preparation settings such as community groups, sporting clubs, schools, and charity kitchens. It offers valuable foundational knowledge without the formal requirements of accredited training, making it a flexible and accessible learning option.

The course covers core topics such as food safety regulations, personal hygiene, cross-contamination risks, cleaning and sanitising procedures, and hazard identification. Students will also gain an understanding of the HACCP principles, temperature control, allergen management, and key food safety rules including the 2-Hour/4-Hour Rule. With content presented through engaging presentations and videos, the course provides clear, real-world guidance to help learners apply food safety best practices in everyday food handling scenarios.

Assessments throughout the course are structured to reinforce knowledge and include multiple-choice and short-answer questions across five modules. These assessments ensure that learners can confidently identify food safety risks and respond appropriately, even in non-commercial or low-risk food service environments. While the course is non-accredited, it provides essential training that supports workplace induction, volunteer onboarding, or ongoing professional development in food safety roles.

By completing this course with Salt Training Academy, a respected training provider in Port Macquarie and the Mid North Coast, students receive a certificate of completion acknowledging their commitment to food safety. This training is particularly beneficial for local organisations looking to promote safe food practices among staff or volunteers without the need for nationally accredited certification.