This course covers the expectations of food handlers, including essential legislation, due diligence, and best practices. It outlines employer responsibilities for maintaining food safety processes and the role of external bodies in ensuring consumer safety. The course also delves into contaminating hazards, focusing on microbiological dangers such as spoilage and pathogenic bacteria, their effects, and prevention measures. Additionally, it addresses food storage and organization, highlighting strategies to prevent foodborne illnesses and ensure a safe food handling environment.