SITSS00068 Food Handling Skill Set

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.

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.

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.

• 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.

• Individuals with disabilities, including those who use a wheelchair or have other mobility requirements that may affect their participation in some 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. 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.

• $140 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 SITSS00068 Food Handling Skill Set.

Total Cost: $140