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This unit covers the skills and knowledge required to apply personal hygiene practices that prevent food contamination and food-borne illnesses. It involves following organisational procedures and controlling food safety hazards. It applies to food handlers in a wide range of settings, including restaurants, cafes, bars, hotels, aged care facilities, hospitals, educational institutions, and various catering services. Relevant roles include cooks, chefs, kitchen hands, caterers, food and beverage attendants, and others who handle food or food contact surfaces.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
Upon successfully demonstrating competency in this unit, the student will be awarded SITXFSA005 Use hygienic practices for food safety.
Fee-For-Service students five (5) hours study duration.
There are no entry requirements for this qualification.
While there are no formal course entry requirements, it is recommended that students be able to read, write, have numeracy skills and communicate in English to at least Australian Core Skills Framework (ACSF) level one (1).
All prospective students are required to complete prior to enrolment a Language, Literacy, Numeracy and Digital (LLND) Assessment. This ensures a student’s skills and competencies including their language, literacy and numeracy proficiency and digital literacy are suitable for the training product in which they would like to enrol in. Please view our Enrolment page for further information.
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