SITXFSA001 – Use Hygienic practices for food safety

  • Course level: All Levels

Description

This unit 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.

The unit 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.

It applies to 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.
  • In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
  • Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Topics for this course

24 Lessons

Welcome?

Objectives: - Outline the course requirements - Outline the assessment requirements - provide details on where students can get support - provide feedback forms for quality improvement data
Course Outline
Assessment Requirements
Support Avenues
Feedback Form

1. Food safety Legislation and Regulation?

- The federal Act governing food standards - The Australian & New Zealand joint food regulatory system - State legislation and food safety codes - Employee & Employer roles and responsibilities

2. Hazard Analysis of Critical Control Points (HACCP)?

-HACCP systems

3. Correct Food Handling procedures?

- Microbes & Food poisoning - Temperature control - Cross-contamination

4. Biological Contamination?

- Hand hygiene - Personal Hygiene - Workplace maintenance & cleaning - Pest control

5. House Keeping?

- Pest Control - Records & reporting - Cleaning schedules & processes

6. FINAL ASSESSMENTs

Free