All the essentials of food safety in one course This nationally accredited unit provides the skills and knowledge required to comply with personal hygiene, food safety, cleanliness of food handling areas and disposal of food in health and community settings.
DurationCourse Overview:
All the essentials of food safety in one course
This nationally accredited unit provides the skills and knowledge required to comply with personal hygiene, food safety, cleanliness of food handling areas and disposal of food in health and community settings.
What will you learn?
Learn about personal hygiene and cleaning practices to prevent contamination of food
Develop the skills to identify and control food hazards
Understand relevant food safety laws, standards and codes
Develop skills using hands-on food preparation techniques
Gen U Training puts high quality learning within everybody’s reach. We look beyond age, ability and experience because we know that everyone has something to offer. Get job-ready with accredited training, obtain a nationally recognised qualification or upskill with a vocational short course.
The course satisfies all legal requirements of compliance for a Food Premises Registration/Operation with local council and Australia’s Safe Food Standards. If you are undertaking this training to qualify as a Food Safety Supervisor, you may need a current qualification in SITXFSA001 for the Hos...
The Participate in safe food handling practices (SITXFSA006) (Food Safety for Supervisors certificate) is a nationally accredited unit of competency and is now a requirement that every licenced food business in Queensland & Victoria is to have a qualified Food Safety Supervisor.
. This course is designed for supervisors to understand the requirements around handling food safely and knowing how to supervise other staff to do the same.
This (8) eight-hour course incorporates both Level 1 Food Safety and Level 2 Food safety Supervisor* the knowledge requirements to handle food safely during the storage, preparation, display, service and disposal of food.
You will have the ability to identify risks associated with all stages of food preparation using HACCP procedures to minimise and control food safety hazards and risks as well as completing required documentation associated with the Food Safety Program.
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