
SITXFSA005 Use hygienic practices for food safety
Onsite training (8 Hours - with breaks)
9:00 AM - 5:00 PM
Classes available weekly
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45 Montgomery St,
Kogarah NSW 2217
Pre-requisites
None
For more information
Overview
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. This includes the Food Act 2003 (NSW), Food Regulation 2015 (NSW), the National Food Standards Code, specifically: Standards 3.2.2 Food Safety Practices and General Requirements, 3.2.2A Food Safety Management Tools (applies from 8 December 2023), and the 3.2.3 Food Premises set specific requirements for food businesses.
For Corporate or Group bookings of 3+ people email contact@shieldtraininggroup.edu.au .
NSW Food Authority Approval: 87996
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Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
use hygienic food handling practices in line with organisational procedures, including each of the following on at least three occasions:
correct hand-washing procedures
appropriate use of uniform and personal protective equipment
effective personal health and hygiene practices
hygienic food service
use procedures to:
report unsafe hygiene practices.
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Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
basic aspects of commonwealth, state or territory food safety laws, standards and codes as follows:
meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
employee and employer responsibility to participate in hygienic practices
role of local government regulators
ramifications of failure to observe food safety law and organisational policies and procedures
health issues likely to cause a hygiene risk relevant to food safety:
airborne diseases
food-borne diseases
infectious diseases
hygiene actions that must be adhered to in order to avoid food-borne illnesses
effective hand washing procedures
when hand-washing is required:
upon entering a food service area
before commencing or recommencing work with food
immediately after:
handling raw food
handling money
smoking, coughing, sneezing or blowing the nose
eating or drinking
touching the hair, scalp or any wound
using the toilet
using cleaning products or chemicals
using point of sale terminals
effective personal health and hygiene practices:
skin clean and no body odour
non-excessive make-up
hair clean and long hair tied back or in hair net
nails clean and appropriate length
clean-shaven or beard trimmed
clean uniform or clothing and enclosed shoes
piercings removed or covered
use of appropriate food-grade bandages where required
for specific industry sector and organisation:
major hygiene-related causes of food contamination and food-borne illnesses
workplace hygiene hazards when handling food and food contact surfaces
contents of organisational hygiene and food safety procedures
hygienic work practices for individual job roles and responsibilities
procedures for reporting hygiene risks and unsafe work practices, including personal health issues.
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The course is delivered over 2 days in a blended format, combining online and face-to-face simulated classroom-based learning, including trainer-led scenarios and practical demonstrations.
This mixed-mode delivery requires participants to complete the online learning modules and assessments via the online learning management system (LMS) before attending the 1-day practical session.
Your online learning and language, literacy, and numeracy (LLN) test must be completed and submitted electronically at least 48 hours before your practical training day. Please ensure you complete the LLN test before starting your online assessment.
Participants who have not completed the online learning and assessment beforehand will not be permitted to attend the class.
The online learning and assessment component typically takes 3-6 hours to complete, depending on your skill level.
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We require candidates to complete an LLN test prior to attending practical training. This includes digital literacy, as you will need to be proficient in basic computer use.
First Aid is about dealing with real-life situations that may involve you and close family or friends. The training will expose you to some conditions and scenarios that could be confronting. So, we ask that you come prepared to face situations that can be challenging for some.
First Aid scenarios and practice can be physically demanding on the back and knees, especially while performing CPR, so please advise staff if you have physical restrictions. Also, please wear comfortable, non-restrictive clothing on the day.
Individuals with disabilities, including those who use a wheelchair or have other mobility requirements that may affect their participation in these activities, are encouraged to contact us before enrolling to discuss their specific needs and arrange reasonable adjustments.
Candidates must be at least 15 years of age to attend first aid at this level. For individuals under 18, a parent or guardian must consent to your enrolment by accepting our terms and conditions and signing on your behalf.
International students are accepted into this course.
USI (Unique Student Identifier) is required. From 1 January 2015, every student who undertakes nationally recognised Vocational Education and Training (VET) in Australia is required to have a USI - www.usi.gov.au.
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$190 tuition fee.
Inclusive of NSW Food Authority Certification Fee of $30.
All learning materials included, no additional costs.
Recognised Prior Learning (RPL) is not available for this course.
As this is a short course, we do not accept deposits to secure a place on the course, we require full payment prior to commencing.
On successful completion of the training, you will receive a digital Statement of Attainment for SITXFSA005 Use hygienic practices for food safety.
Total Cost: $190
Price: $190
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