This nationally accredited training program, SITXFSA005 Use hygienic practices for food safety (also commonly known as food handling), is for anyone involved in the commercial preparation, storage and/or service of food and beverages.
Upon successful completion of this program, you will understand the importance of food safety, know your responsibilities under the legislation and be able to identify food hazards that may affect the health and safety of people. You will have demonstrated how to minimise food hazards and explained the reporting procedure for identified hazards.
Please ensure that prior to enrolling in this course you have read through our Student Handbook. If you have any questions, or require further information please contact our office on (02) 49841011 or email us at firstname.lastname@example.org
This training is subsidised by the NSW Government for those who satisfy the eligibility criteria.
USI unique Student Identifier number
The USI will be available online and at no cost to you. The USI will stay with you for life and be recorded with any nationally recognised VET course that is undertaken from 1st January 2015.
Why do I need a USI?
You may need to provide evidence of your academic achievements, for example when applying for a job or to undertake further study.
Everyone undertaking nationally recognised VET courses will need to have a USI to receive their statement of attainment or qualification.
Your USI must be provided to Tomaree Community College before you can receive a statement of attainment or qualification. Tomaree Community College will not be allowed to issue your certificate unless we have your USI recorded.
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.
For further information on this course, visit https://training.gov.au/Training/Details/SITXFSA001
In this course you will learn:
This course will be classroom based in person at the College, OR can be completed online with up to 3 months from enrolment to complete.
SITXFSA001 – Use hygienic practices for food safety is a prerequisite course for the SITHFAB005 Prepare and serve espresso coffee (Barista) course. You may also go on to study Certificate III in Hospitality or a Hospitality Skillset.