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.
Learn the basics of food safety in childcare with three informative modules.
The Food Safety Supervisor course will equip you with the skills and knowledge necessary for handling food safely throughout the food preparation cycle. This includes safe storage of food, along with preparation, display, serving, and food disposal.
Our bespoke HACCP training programs are crafted to immerse businesses in the essentials of food safety protocols, enabling them to not just meet international standards but also contribute to Sydney’s renowned culinary excellence.
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.
Food Safety Supervisor (Level 1 & 2) course is offered by Signature Training College. Whether you’re just starting out in your career, want to gain more skills and qualifications, add to your previous experience, or simply broaden your horizons. We have something for everyone!
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