Key Facts:
- Food safety training is considered equally as important as Responsible Service of Alcohol (RSA) and Responsible Service of Gambling (RSG) qualifications for hospitality workers, despite receiving less attention.
- Hospitality workers must understand how food contamination occurs and how small mistakes can create serious allergen risks, particularly given that one in 20 Australian children and one in 50 adults lives with severe allergy.
- Food safety is not solely the responsibility of chefs – anyone involved in handling or serving food needs to understand safe food handling practices throughout the entire process.
- Hospitality Courses Australia offers a one-day Food Handler course covering the nationally recognised unit SITXFSA005 – Use Hygienic Practices for Food Safety.
- Industry experts recommend completing food safety training before starting work in hospitality, rather than learning on the job during a busy service.
When people think about hospitality training, Responsible Service of Alcohol and Responsible Service of Gambling certification often steal the spotlight. Closely associated with working in bars, pubs, clubs and hotels, they are some of the best-known qualifications for people looking to get into the industry.
But according to a leading industry training organisation, there’s another type of hospitality training that may be less glamorous, but is arguably just as important on a busy shift: food safety training.
Hospitality Courses Australia director Samuel Bohr said hospitality workers handle food every day, which means understanding how to prevent contamination, maintain good hygiene, and manage food safely is an important part of protecting customers and businesses.
And in an industry where food allergies are a growing concern, the consequences of getting it wrong can be serious.
“Contrary to popular belief, food safety training isn’t simply about washing your hands or making sure food is stored correctly,” Mr Bohr said.
“Hospitality workers need to understand how food can become contaminated and how seemingly small mistakes can create major allergen risks for customers.”
According to Allergy & Anaphylaxis Australia, one in 20 Australian children and one in 50 adults lives with severe allergy.
For hospitality workers, that means an allergy request is about more than simply leaving an ingredient out of a dish. It also involves ensuring that food does not come into contact with a potential allergen contaminant.
“RSA and RSG get a lot of attention because they’re so closely associated with the more visible side of hospitality,” Mr Bohr said.
“But food safety is happening behind the scenes every time a meal is prepared, plated or served. Customers might not see it, but they are relying on hospitality workers to get it right.”
The certificate that doesn’t get as much attention
RSA training can seem like the obvious starting point for someone looking for their first hospitality job, particularly because it is frequently mentioned in advertisements for roles involving alcohol service.
RSG or RCG training can also be important for workers looking to enter gaming-related roles.
But food safety training often receives less attention, despite being relevant to a wide range of hospitality jobs.
“People often think of food safety as something that’s primarily the chef’s responsibility, but there are a lot of people involved in getting food from a kitchen to a customer,” Mr Bohr said.
“Anyone handling food needs to understand the basics of safe food handling. It’s not just about what happens at the stove – it’s about the whole process.”
Hospitality Courses Australia offers a one-day Food Handler course covering the nationally recognised unit SITXFSA005 – Use hygienic practices for food safety.
Training for a busy industry
Hospitality attracts school leavers, international workers, career changers and people taking their first steps into the workforce.
For many, short industry-specific courses can provide useful preparation before starting a job.
“Hospitality can be incredibly fast-paced, and when you’re busy it’s easy to think of training as something you can worry about later,” Mr Bohr said.
“But the best time to learn how to handle food safely is before you’re in the middle of a busy service. You don’t want someone’s first lesson in food safety to come from making a mistake.”
For people considering a career in hospitality, food safety training may not have the glamour of an RSA certificate, but it could be one of the most practical skills they take into their first job.
