SITXFSA005 Use Hygienic Practices For Food Safety

CRICOS Code:

COURSE OVERVIEW

This unit, SITXFSA005 – Use hygienic practices for food safety, describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

Campus
King Street Campus, Thomastown
Next Intake
See available classes and Book now at Everest Institute Short Courses
Course Fees
AUD 80.00
Duration
4 hours, face-to-face learning

PREREQUISITES

Nil

COMPETENCY FIELD

Food and Beverage

UNIT SECTOR

Hospitality

UNIT DETAILS

SITXFSA005 – Use hygienic practices for food safety, applies to:

  • all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas
    • This includes restaurants, cafes, clubs, hotels, and bars; 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.
  • food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
    • Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

For more information, visit www.training.gov.au/Training/Details/SITXFSA005

UNIT OBJECTIVES

  1.  Follow hygiene procedures and identify food hazards
  2. Report any personal health issues
  3. Prevent food contamination
  4. Prevent cross-contamination by washing hands

FOUNDATION SKILLS

SKILLS DESCRIPTION
Reading skills to: interpret organizational documents or diagrams relating to hygiene and food safety procedures
Oral communication skills to: report hygiene hazards and non-compliant organizational practices accurately

See available classes and Book Now at Everest Institute Short Courses