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Provider: 1816
Food Handlers
Course aim
This course is designed to provide skills in following and implementing Food Safety in the Retail or Hospitality food workplace.
This course satisfies legislation where licensable food businesses are required to have a Food Safety Supervisor (e.g., Qld Food Act 2006).
Legislation may differ between states and territories.
Course outline
If you or your staff handle or prepare food, the Australia New Zealand Food Standards Code states that you must have undertaken the Food Handlers course! It is a requirement of your local council to operate a food outlet. This course consists of the Training Unit SITXOHS002A - Follow workplace hygiene procedures which will equip you and your staff with the skill and knowledge to apply good hygiene practices in a range of service industry operations through: 1) Follow hygiene procedures and identify hygiene hazards 2) Report any personal health issues 3) Prevent food and other item contamination 4) Prevent cross contamination by washing hands.
WHO SHOULD ATTEND This is an essential requirement for full/part-time/casual staff or managers who handle food in such as kitchen hands, cooks, chefs, catering staff, food and beverage attendants, housekeeping and, laundry staff, sandwich hands, cafe and fast food outlet cooking crew and sales people and owner–operators of small business catering operations or retail food outlets. Specifically, it is a requirement for frontline operational personnel who work under close supervision and guidance from others during the normal course of their daily activities who handle food where a permanent/temporary kitchen or small preparation area is used, where food is stored, prepared, displayed and served. Enterprise types include restaurants, cafes, clubs, hotels, attractions, events, conference venues, fast food restaurants, retail food outlets such as sandwich shops and food court outlets. It would apply to tour operators involved in the preparation and service of food at temporary sites.
AWARD Participants will receive a Statement of Attainment on successful completion of this unit of competency.
DEVELOP SKILLS & KNOWLEDGE IN: • Report hygiene hazards and poor organisation practice • Read and interpret relevant organisation policies, procedures and diagrams that identify good hygiene practices • Very basic understanding of federal, and state or territory food safety legislative compliance requirements, contents of national codes and standards that underpin regulatory requirements, and local government food safety regulations • Working knowledge of organisation personal hygiene policies and procedures • Ramifications of failure to observe hygiene policies and procedures • Broad understanding of the general hazards in handling food, linen, laundry and garbage, including major causes of contamination and cross infection • Sources and effects of micro-biological contamination of food and other items that would require protection in the industry sector and business • Basic understanding of the choice and application of cleaning and sanitising equipment and materials.
ACCREDITATION The course is a requirement of the Australia New Zealand Food Standards Code for all those handling food, or supervising staff who handle food and addresses the key requirements of the National Food Safety Guideline Standard GFSBFSPA Follow basic food safety practices.
HOW THE COURSE IS DELIVERED Classroom: delivered by a trainer with a learner guide workbook and assessments completed in class. You receive support throughout the course On-Site: Bring the course on-site for a group on a date suitable to you and our trainer will lead your staff through the content and assessments completed in class. Also available on-line.
Pre-requisites
There are no prerequisites for this course.
-Participants must be able to read and write in English language.
