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.
DurationThis 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.
It provides personal hygiene practices for food handlers 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:
At RGIT Australia, our students are our priority, and we take pride in their achievements. Our fundamental objective is to provide students with an environment that enables them to reach their full potential.
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).
When you enrol in the official AIFS Food Safety Supervisor course, you have access to everything you need to be recognised as a qualified Food Safety Supervisor in Australia.
This course aims to educate and equip students with the skills and knowledge to handle food safely at all stages including its storage, preparation, display, service and disposal. It requires the ability to follow predetermined procedures as outlined in a food safety program.
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 basic non-accredited course is suitable as an introduction to food safety and hygiene or as a refresher course for staff working in the hospitality or food service sector.Â
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