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.
Our Food Safety Programs are easy to use and tailored to match the processes occurring at your site. For multi-site organisations we will ensure that each of your sites’ Food Safety Programs are corporately consistent whilst also being customised for the food services at each site.
When referring to food safety in Australian food businesses, the ownership is placed solely on the business itself. It must ensure that all food handled and prepared in the business is safe to eat.
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.
This course is the entry-level for basic food hygiene procedures. The course covers the practical skills and knowledge required in understanding the importance of serving and storing food safely, the necessary measures for serving food to vulnerable persons and the safety requirements for commercia...
The HACCP Essentials course enables participants to learn how to implement and manage an effective Food Safety Management System that is compliant with the HACCP Food Safety standard.
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