Use Hygienic Practices For Food Safety

This food handling course is designed for participants involved in food preparation in the hospitality and tourism industries. This is the entry-level certificate for food safety in hospitality and front-line hospitality staff.

This program provides you with the Nationally Recognised Unit of Competence for SITXFSA005 – use hygienic practices for food safety.

This is the entry-level certificate for food safety in hospitality and front-line hospitality staff. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. 

Australian Food Safety Standard 3.2.2 (Food Safety Practices and General Requirements) suggests that people who handle food and the people who supervise them should have the skills and knowledge in food safety and food hygiene for the work they do.

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.
 

This Course Is For:

• cooks
• chefs
• caterers
• kitchen stewards
• kitchen hands
• bar food and beverage attendants
• sometimes room attendants
• front office staff

Entry Requirements:

• There are no pre-requisites for this course, however this course is delivered in, and assessments are conducted in English, therefore learners must have the ability to read, write and understand English at a competent level to ensure successful completion.