This course is designed to provide you with the skills involved in food handling and a practical approach to hygiene principles and practices. Food handlers require those skills to comply with the requirements contained within the Australia/New Zealand Food Standards (ANZFS) Code.
DurationOverview
This course is designed to provide you with the skills involved in food handling and a practical approach to hygiene principles and practices. Food handlers require those skills to comply with the requirements contained within the Australia/New Zealand Food Standards (ANZFS) Code.
This course achieves one unit of competency in the Certificate III in Commercial Cookery (SIT30816).
CIT has an impressive 90 year history providing technical and further education in the ACT and surrounding area. Today, it trains around 20,000 students each year, touching more lives post- secondary school than any other tertiary education institution in the ACT.
The NSW Food Act 2003 was introduced as a measure for reducing food borne illnesses within the hospitality and retail food industry by improving food handler skills and knowledge.
Food Safety HACCPÂ is a system ,standard which provides you with a methodical approach for process improvement. Thus, you increase your quality, consistently delivering exactly what customers expect from you.
This course is designed to meet the requirements of safe food handling practices in areas such as: Community based projects (sporting clubs, sausage sizzles) - hospitality industry employment.
The Use hygienic practices for food safety (food handling course) is a nationally accredited unit of competency and is part of the Hospitality Training Package 'SIT07' under the requirements of the Australian Quality Training Framework (AQTF).
It is the responsibility of employers and food handlers to use hygienic practices that minimise the risk of food being contaminated while it is being prepared and served.
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