Course Details

/Course Details
Course Details2019-02-22T02:26:45+00:00

SITXFSA002 - Participate in safe food handling practices

This unit describes 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. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas.

Safe food handling practices are based on an organisation’s individual 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.

It applies to 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 supervisors working in the Retail, Hospitality, Transport and Distribution sectors.
Ideal for supervisors, when delivered with the subject SITXFSA001 Use hygienic practices for food safety.

Course dates:
Thursday 12 July, 10.00am - 3.00pm;
Thursday 23 August, 5.30pm - 10.30pm;
Saturday 22 September, 10.00am - 3.00pm;
Thursday 18 October, 5.30pm - 10.30pm
Thursday 15 November, 5.30pm - 10.30pm
Saturday 8 December, 10.00am - 3.00pm

Course cost: $100 (subject to minimum number requirement).