SITXFSA006 Participate in Safe Food Handling Practices

CRICOS Code:

COURSE OVERVIEW

The unit, SITXFSA006 – Participate in safe food handling practices, 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.

Campus
West Melbourne, Shepparton
Next Intake
See available classes and Book now at Everest Institute Short Courses
Course Fees
AUD 70.00 per person

PREREQUISITES

Nil

COMPETENCY FIELD

Food Safety

UNIT SECTOR

Cross-Sector

UNIT DETAILS

SITXFSA006 – Participate in safe food handling practices applies to:

  • All organizations 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 centers; hospitals; defense forces; cafeterias, kiosks, canteens, and fast food outlets; residential catering; in-flight and other transport catering.
    • Safe food handling practices are based on an organization’s 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.
  • Food handlers who directly handle food during the course of 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.

For more information, visit https://training.gov.au/Training/Details/SITXFSA006

UNIT OBJECTIVES

  1. Follow food safety program
  2. Store food safely
  3. Prepare food safely
  4. Provide safe single use items
  5. Maintain a clean environment
  6. Dispose of food safely

FOUNDATION SKILLS

Skill Performance feature
Reading skills to:
  • read and interpret food safety programs, policies, procedures, and flow charts that identify critical control points.
Written skills to:
  • complete documentation for monitoring food safety.
Numeracy skills to:
  • calibrate and use a temperature probe and calculate timings.
Planning and organizing skills to:
  • coordinate different food handling tasks to take account of food safety issues

See available classes and Book Now at Everest Institute Short Courses