SITXFSA005 Use hygienic practices for food safety

This course is delivered via Aveling’s online Learning Management System (LMS). Once you have booked and paid, you will receive a booking confirmation email containing a link to gain access to the system and your course.

This course covers the following content:

• The requirements and responsibilities of safe food handling
• What hygiene hazards are and how they can be identified
• What procedures need to be followed to eliminate potential hygiene hazards
• The importance of reporting health issues and unhygienic practices
• How to prevent food contamination and cross-contamination.

Assessments

Assessments within this course include the completion of:

• End of topic questions
• Observation Reports and Logbook
• A verbal assessment via video call (webcam / smart phone required)

Assessment components must be submitted within 6 months of enrolment.

See entry requirements for more information on the Observation Reports.

Assurance audits

Aveling conducts assurance audits on all learners completing nationally recognised online courses to verify identification and ensure the learner completed the course themselves.

Upon successful completion of this course, you will achieve a Statement of Attainment for the following Nationally Recognised Unit of Competency:

SITXFSA005 Use Hygienic practices for food safety

Upon successful completion of the course, you will be able to understand:

• The requirements and responsibilities of safe food handling
• What hygiene hazards are and how they can be identified
• What procedures need to be followed to eliminate potential hygiene hazards
• The importance of reporting health issues and unhygienic practices
• How to prevent food contamination and cross-contamination.

This course contributes to the SITXFSA00069 – Food Safety Supervision Skill Set. To achieve this qualification, you will also need to successfully complete SITXFSA006 Participate in safe food handling practices.

Please visit the SITXFSA00069 – Food Safety Supervision Skill Set webpage to enrol if you intend to complete the full qualification.

Important: Access to a commercial or training food preparation area and supervisor is required to complete this course.

In order to complete the Observation Report and Logbook as part of your assessment, you will need access to a permanent or temporary kitchen premises or smaller food preparation or bar area.

An observer such as a supervisor or employer or someone with appropriate food preparation experience will observe and comment on your relevant skills and knowledge as you use hygienic practices while performing a range of food handling tasks.

This observer will need to complete the Observations Reports.

The Observation Reports and logbooks must be completed within 6 months of course enrolment.

Learner Support Service

Our Learner Support Service can provide extra support as needed to help you in understanding the course material or assessments.

Three (3) two-hour support workshop sessions are included free with each Nationally Recognised course you are enrolled in. Additional support can be arranged, if needed, at a cost of $120 per hour.

Find out more about our Learner Support Service.

Upcoming Dates