. 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.
When referring to food safety in Australian food businesses, the ownership is placed solely on the business itself. It must ensure that all food handled and prepared in the business is safe to eat. In order to help the food business fulfil this obligation, most are required to employ a trained Food Safety Supervisor.
This type of regulation is in place so that staff have the relevant skills and knowledge to safely handle food in their roles. 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 can be completed face to face in our branch over two full days, or self-paced in your own time (however does require an observation so you will need to attend a branch to complete).
General information about this course
SITXFSA001 Use Hygienic practices for food safety
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.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
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. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
SITXFSA002 Participate in safe food handling practices
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.
It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
For over 40 years, Novaskill has been dedicated to assisting local people to reach their full potential through the provision of quality training, employment and community services.
Our mission is to support communities by enriching people’s lives, so every one of our employees can make a greater contribution to their family and their community.
Governed by a voluntary board of directors, our organisation was founded as a result of the severe economic downturn experienced in the Hunter region in the early 1980s. Hunter Group Apprentice, later becoming Hunter Group Training, was established to ensure young local apprentices could continue on with their trade training even if they did not have a day-to-day job to go to. This group was hosted out to local employers and received ongoing training, so that when the economy improved, they were able to continue on their career path and enjoy a successful trade career.
Now recognised as one of Australia’s longest operating group training companies, we have had the immense pleasure to be able to continue offering exceptional career opportunities to thousands of apprentices and trainees.
The purpose of this course is To introduce the principles of Environment and supporting practices specifically for the food industry.Define the scope and structure of an EMS in context with the organisational context with environmental factors
In this course students will learn how to identify and control food hazards, prevent contamination of food that may lead to food borne illnesses and accurately report on food contamination incidents and hygiene hazards.
This 8 eight-hour face to face and 4 hours (Online) course incorporates both Food Safety and Food safety Supervisor the knowledge requirements to handle food safely during the storage, preparation, display, service and disposal of food.
In this course, you will learn the skills and knowledge you need to be eligible for the New South Wales Food Authority Food Safety Supervisor Certificate. This course is also appropriate for re-certification, so if you’ve completed this in the past, now is the perfect time to enrol!
Food safety supervision skill set will equip you with the skills and knowledge to safely handle potentially hazardous and ready-to-eat food during its preparation, distribution, service and sale.
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