Overview
Food Safety Handler course is a must for anyone looking to start work in the hospitality industry.
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.
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.
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.
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.
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.
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.
Key Information
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
• Follow hygiene procedures and identify food hazards
• Report any personal health issues
• Prevent food contamination
• Prevent cross-contamination by washing hands
Pre-requisites
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.
If students do not provide USI, the Institute will not be able to issue a Certificate, Statement of Attainment or Transcript for the training.
Course Delivery
This is a classroom-based face-to-face delivery course that combines lecture, group discussion and practical demonstration.
Assessment
A range of assessments may be used including problem-solving exercises, case studies, multiple choice, written and oral questioning and practical observation to assess knowledge of the content and ability to perform safe food handling practices, and hygiene procedures in line with food safety standards and codes.
Award
Upon successful completion of SITXFSA001 Use hygienic practices for food safety course, students will be issued a Statement of Attainment (SOA) within one week of completing the course.
Food Safety Handler course is a must for anyone looking to start work in the hospitality industry.
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.
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.
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.
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.
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.
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.
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
• Follow hygiene procedures and identify food hazards
• Report any personal health issues
• Prevent food contamination
• Prevent cross-contamination by washing hands
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.
If students do not provide USI, the Institute will not be able to issue a Certificate, Statement of Attainment or Transcript for the training.
This is a classroom-based face-to-face delivery course that combines lecture, group discussion and practical demonstration.
A range of assessments may be used including problem-solving exercises, case studies, multiple choice, written and oral questioning and practical observation to assess knowledge of the content and ability to perform safe food handling practices, and hygiene procedures in line with food safety standards and codes.
Upon successful completion of SITXFSA001 Use hygienic practices for food safety course, students will be issued a Statement of Attainment (SOA) within one week of completing the course.
