This course 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 course 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 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.
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 course you will need to complete a written assessment and a skills demonstration.
One day
On successful completion of the course you will be issued with the nationally recognised Statement(s) of Attainment
SITXFSA001 - Use hygienic practices for food safety.
SITXFSA002 – Participate in safe food handling practices.
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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Level 3 - 28 Elizabeth St, Melbourne VIC 3004, Australia
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