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This book is part of a package which has been written for those involved in designing training resources and/or delivering training to food handlers. The package includes a food safety training program but also aims to provide a practical model of how to contextualise and customise generic training materials to meet the learning and cultural needs of diverse groups of participants. The package includes 3 parts: Book 1 contains guidelines demonstrating the principles and processes of customisation and contextualisation with a checklist of key points and worked examples. Book 2 contains the food safety training program which can be used by those training food handlers including shop proprietors who are training their staff. The program is divided into 16 units covering for eg. personal hygiene, food safety laws and responsibilities, bacteria, cleaning and assessment tasks. The resource contains handouts and notes for trainers. Book 3 contains suggested approaches to assessment, links to food industry competencies and the mapping of competencies across industries including hospitality and retail packages.