This course 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 applies to all organisations with permanent or temporary kitchen premises or small food preparation or bar areas.
This included restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition, and conference catering; educational institutions; aged care facilities; correctional centers; hospitals, defense forces; cafeterias, kiosks, canteens, and fast food outlets; residential caterings; 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 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.
CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. To achieve competence in this unit you will need to complete a written assessment and a skills demonstration.
Three hours
On successful completion of the course, you will be issued with the nationally recognized Statement of Attainment:
SITXFSA001 – Use hygienic practices for food safety
Learners must be 16 years of age and over at the time of course commencement.
There are no pre-requisite units for this course.
Click here to enroll in this course.
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28 Elizabeth St, Melbourne VIC 3004, Australia
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