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
This course covers the following topics:
- Hygiene Requirements
- Hygiene Hazards
- Hygiene Procedures
- Reporting Health Issues
- Preventing Food Contamination.
This course replaces and is equivalent to SITXOHS002A – Follow Workplace hygiene procedures. 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.
A Third Party Report must be submitted once the course is finished – see entry requirements for more information.
AVELING conducts 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.
Important note: 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 have to 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 course is not complete until the Third Party Report has been submitted and shows the participant is competent for the Unit. The Third Party Report must be submitted within 12 months of course enrolment; submission does not ensure competence.
$40 (GST free)
2 hours plus assessments
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 for the Unit of Competency SITXFSA001 Use hygienic practices for food safety after being deemed competent having successfully completed all relevant online components.