Food Safety and RSA Training

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  • We have found the online program very easy to use and very comprehensive and it has fitted perfectly with the food safety requirements of our business.

    John - Manager

  • I think the course is really good because you can log back out and save your spot within the module. The modules seemed very precise to the point with images that associated to the particular topic which made learning interesting.

    Krystle - Training Manager

  • I always find CFT staff very helpful and efficient when we need anything, nothing is too much trouble.

    Ben - Company Director

CFT Latest News

Should I have different coloured chopping boards?

17/09/2014 - 11:28 am

There is no legal requirement to have different coloured chopping boards for different food groups.

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Be Aware: show you care - Food Allergy Week 2014

12/05/2014 - 1:01 pm by: NSW Food Authority

The NSW Food Authority is reminding people to be food allergy aware to mark the beginning of the national Food Allergy Week that runs from Monday 12th to Sunday 18th May.

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Starting a new food business in NSW

24/04/2014 - 3:17 pm by: NSW Food Authority

Starting up a food business brings with it food safety requirements and obligations. What these are will depend on: what the food is where it is sold, and other factors

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Is Coeliac Disease a thing of the past?

22/04/2014 - 10:57 am by: Rachelle Williams – the Green Food Safety Coach

Coeliac Disease can be debilitating to those that have it and is a significant food safety issue for all food businesses. The problem is the protein called gluten, which causes severe auto immune reactions in some people. These reactions can range from discomfort to bloating to flatulence to loss of parts of the bowel to malnutrition to potential death

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“Food fraud” may sound funny, but we’re not talking about the Hamburglar here.

13/04/2014 - 5:47 pm by: U.S. Pharmacopeial Convention (USP)

The term refers to situations when food sellers purposely add to, mess around with, or misrepresent food, or when they mislead customers about what’s inside a given container in order to make more money.

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FSANZ warning: instant coffees containing drugs

13/04/2014 - 5:35 pm by: Food Standards Australia New Zealand

People should not consume food products claiming to enhance sexual performance as they may contain variations of the prescription drug Viagra.

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Food handling gloves are not magic

19/03/2014 - 7:25 pm by: Margret Leslie

Food handling gloves are not magic In food preparation environments gloves can be a double edged sword, both protecting and contaminating, unless they are used correctly.

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Organic Sprouts Salad: recall

06/03/2014 - 2:59 pm by: The NSW Food Authority advises:

6 March 2014 Energetic Greens from Mullumbimby has recalled its Organic Sprouts Salad sold in local greengrocers and IGA stores in NSW, as well as Glorious Organic Farmers Markets. Organic Sprouts Salad (broccoli, sunflower and radish), 50g plastic punnet, best before date 08/03/14. The recall is due to the product contaminated with Salmonella and may cause illness if consumed. Any consumers concerned about their health should seek medical advice. Please return the product to the place of purchase for a full refund. For more information contact Energetic Greens on 0400 677 672.

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Well done on Food Safety inspections and audits

25/02/2014 - 3:04 pm

From October 2013 to December 2013, the NSW Food authority conducted 282 audits of licensed hospitals and aged care businesses. this industry sector has maintained their high compliance rates with 98% of businesses recording an acceptable audit. 282 audits of licensed hospitals and aged care businesses

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Food Industry Recall Protocol

25/02/2014 - 2:47 pm

guide for carrying out food recalls. It explains what should be done when in the interest of public health and safety, food products should be removed from supply or use by consumers. In addition to this, the Protocol offers an example of a written recall plan for a food manufacturing business, which may be used as a template or illustration of what a working plan needs to entail.

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