Use hygienic practices for food safety
Provider:
Course Code:
SITXFSA101
CRICOS Code:
NA
Qualification Level:
Short Course
Course Area:
Food, Hospitality and Personal Services
Duration:
1-Days
Study Mode:
Full Time
Location:
Victoria (Melbourne)
Course Fee:
Send Enquiry
Delivery Mode:
On Campus
Target:
Domestic, International
Intake:
-
Course Overview
This nationally accredited unit is for people who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. It provides personal hygiene practices for food handlers to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
People who usually complete this course includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
Course Structure
Participants will learn how to:
- Follow hygiene procedures and identify food hazards
- Report any personal health issues
- Prevent food contamination
- Prevent cross-contamination by washing hands
Entry Requirement
| Admission Requirements | |
|---|---|
| Academic Entry Requirements | Students undertaking SITXFSA001 Use hygienic practices for food safety course must hold a USI and provide it to the Institute when booking their course. If students do not provide USI, the Institute will not be able to issue a Certificate, Statement of Attainment or Transcript for the training. For details on USIs visit www.usi.gov.au. |