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.
The course is accredited, nationally recognised and on successfully completing the course the student with achieve a Statement of Attainment in HLTFSE001 Follow basic food safety practices.
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.
With the right Food Safety Program, you can take control of the food safety risks in your business.If you need to create a Food Safety Plan (an essential part of your Food Safety Program) but don’t know where to start, the AIFS HACCP Food Safety Plan Kit is exactly what you need
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.
Develop the skill and knowledge required to use personal and food hygiene practices to prevent contamination of food that might cause food-borne illnesses.
About Coursetakers.com
Coursetakers.com is more than a decade old course aggregator and Online course platform that helps students find courses and compare course prices from Training providers in the UAE, UK, USA, India and South Africa, by just submitting their inquiry through the website. Coursetakers also helps Institutes, Universities and Online Instructors market their courses, gain leads and get more students to enroll into their courses.
© 2024 coursetakers.com All Rights Reserved. Terms and Conditions of use | Privacy Policy
Online
USA
UK
India
UAE
South Africa
Canada
New Zealand
Australia
Malaysia
Singapore