This entry-level training in safe food handling will give you the skills and knowledge to use hygiene practices for food safety in all hospitality situations. Training includes hands-on activity and is perfect for those working in or entering the industry.
DurationDescription
This entry-level training in safe food handling will give you the skills and knowledge to use hygiene practices for food safety in all hospitality situations. Training includes hands-on activity and is perfect for those working in or entering the industry.
On successful completion, you will receive a statement of attainment in:
SITXFSA005 Use hygienic practices for food safety
Delivery Details
Full day training session 9.00am - 5.00pm OR two half day training sessions 5.00pm - 9.00pm.
VERTO is an award winning, not-for-profit organisation assisting businesses and individuals with all their apprenticeship, employment and training needs.
Our expertise covers a range of areas including Aboriginal services, Australian apprenticeships services, disability services, employment services and vocational training to help businesses, individuals and local industry to thrive.
Our mission is to positively impact the lives of individuals and communities and we’ve built a track record of exemplary customer service over 35 years, built around an ethical approach. You'll find the team in over 40 locations across New South Wales, Victoria, and the Australian Capital Territory.
Use Hygienic Practices for Food Safety course is offered by Access Australia Group.
The NSW Food Act 2003 was introduced as a measure for reducing food borne illnesses within the hospitality and retail food industry by improving food handler skills and knowledge.
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.
This course meets the Territories requirements for each establishment to have a designated food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
There are changes (of course) to food safety culture, food defence, outsourced processing, equipment installation (lots) aind a new section on animal processing. And as expected a mandatory unannounced audit every 3 years.
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