Food Services and Distribution

Plan safe, dignified food assistance for routine community programs and emergency operations.

Course outcome

Organise food preparation and distribution with sound hygiene, logistics, equity and recordkeeping.

What you will learn

• Lesson 1: Safe Food Handling — Complete a food-safety opening check before volunteers begin work.
• Lesson 2: Temperature and Allergen Control — Decide whether four time-and-temperature records allow food to be served, used immediately or discarded.
• Lesson 3: Plan and Serve Safely — Prepare a safe service plan for 100 community meals.
• Lesson 4: Emergency Catering Logistics — Develop a two-day catering and resupply plan with control points and records.

Course details

• Track: Specialisation — Relief and Practical Support
• Duration: 4 hours
• Format: 4 guided lessons (60 minutes each), each with a teaching guide, a case study with short-answer questions and a multiple-choice knowledge check

Course references and further learning

Use these authoritative sources to confirm requirements, deepen the lesson and locate current guidance.

• Safe Food Australia — Food Standards Australia New Zealand
• 2-hour / 4-hour rule — Food Standards Australia New Zealand
• Thermometers and food safety — Food Standards Australia New Zealand
• Food safety information — NSW Food Authority
• Food allergen information — Food Standards Australia New Zealand

Important

Check the latest version before use. Australian law, approved ACS procedures and local Conference requirements take priority where they are more specific. External resources are provided for learning and do not replace accredited training, professional advice or emergency services.