This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices 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.
DurationThis unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices 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.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This 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.
This 2 day course requires the completion of the following unit:
SITXFSA001 Use hygienic practices for food safety
All NCTC staff have appropriate qualifications (e.g. Training and Assessment, Hospitality Industry & Business), hold Blue Cards, have wide industry experience and a commitment to the provision of service to assist people in gaining positive employment outcomes. To enhance our services, we have on site a Youth Mental Health First Aider and Youth Worker as well as a First Aid Officer.
Participants “connect” with our staff, which enables us to identify relevant specialist support specific to the needs of the individual and develop individual confidence to participate in the interventions.
This Nationally Recognised course teaches the knowledge and skills required to use hygiene practices to prevent contamination of food in the workplace. It will do this by teaching hygiene and food safety procedures and standards, how to identify workplace hygiene hazards.
We offer  face to face food safety supervisor courses.  Our courses include industry specific content and are designed with the needs of our students in mind.
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
HACCP Awareness course is offered by JLB. Our instructors are certified auditors with a wealth of experience in the industry and a hands-on approach to teaching and learning.Â
It covers the importance of serving and storing food safely, the necessary measures for serving food to vulnerable persons, the safety requirements for commercial food operations and much more.
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