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.
This unit describes the performance outcomes, skills and knowledge required to handle food safely in the retail environment following organisational food safety procedures and relevant legislation and standard procedures.
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
This course is for people handling food in a café, restaurant, school canteen, hotel, supermarkets, fast food outlet, sandwich shop, catering operations or other food retail outlets, under supervision.
. 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 course is designed to meet the new National Food Safety Standard, 3.2.2A – Food Safety Management Tools have been introduced across Australia to reduce the rate of foodborne illnesses linked to poor handling of food in certain food service, retail and catering food businesses.
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