About this Course
The benefits of attending the classroom based course is that both your practical & theoretical assessment components are completed on the same day under supervision of your qualified trainer & assessor.
All students attending this course will be required to provide the Australian UNIQUE STUDENT IDENTIFIER (USI) before the Statement of Attainment can be issued. Please click the link below to create or find your USI, and bring to your class.
COURSE CERTIFICATIONS WILL NOT BE ISSUED UNTIL THE USI HAS BEEN PROVIDED AND VERIFIED.
You will need this Nationally Accredited certification if you wish to work interstate, with national retailers, or to use as a pre-requisite for further qualifications.
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices 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.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This 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.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
SITXFSA001 Use Hygienic Practices for Food Safety will cover the performance outcomes, skills and knowledge required to handle food safely including:
- Follow hygiene procedures and identify food hazards.
- Report any personal health issues.
- Preventing food contamination.
- Prevent cross-contamination by washing hands.
Food safety legislative and knowledge requirements may differ across borders.
Certifications will also have differing validity periods- this can vary between individual business, industry & legislative policies.