Is food handled in your workplace? Do employees know how to use hygienic practices to promote food safety and reduce the likelihood of food contamination?
A 2008 report by Oz Food Net estimated that 5.4 million cases of food poisoning occur each year in Australia. It is the responsibility of employers and food handlers to use hygienic practices that minimise the risk of food being contaminated while it is being prepared and served.
This nationally recognised course will help you understand and implement key skills and knowledge for safe food handling and hygienic practices.
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.
Unit of Competency:
SITXFSA001 Use Hygienic practices for food safety
This course contributes to the SITSS00051 – Food Safety Supervision Skill Set. To achieve this qualification, you will also need to successfully complete SITXFSA002 Participate in safe food handling practices.
Please visit the SITSS00051 – Food Safety Supervision Skill Set webpage to enrol if you intend to complete the full qualification.
Assessments, including a third party report, must be submitted within 6 months of enrolment.
See entry requirements for more information on the third party report.
AVELING conducts telephone assurance audits on all learners completing nationally recognised online courses to verify identification and ensure the learner completed the course themselves.
For more information, please see our Pre-Course Information.
Access to a commercial or training food prep area and supervisor
A Third Party Report must be submitted once the course is finished. It will be used, along with the in-course assessments, to deem competence for this Unit of Competency.
To meet the Third Party Report requirements, the participant will need access to a commercial or training food preparation area, bar or kitchen, where a supervisor, employer or someone with appropriate food preparation experience will observe and comment on the participant’s use of hygienic practices and relevant skills and knowledge while performing a range of food handling tasks.
The Third Party Report must be submitted within 6 months of course enrolment.
$40 (GST free)
2 hours plus assessments. You have 6 months from enrolment to complete the course.
Anyone who handles food, comes into contact with food, or is near food at their workplace, or anyone who through their actions or inaction at work could contaminate food.
A Statement of Attainment will be issued upon successful completion.