The Basic Food Safety training course is based on the nationally recognised unit of competency SITXFSA001 Use hygienic practices for food safety. It is the entry level unit of competency for basic food safety training within the hospitality sector.
The 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.
Upon successful completion of this course you will receive a Statement of Attainment for unit: SITXFSA001 Use hygienic practices for food safety
Please note: This is not the full Food Safety Supervisor qualification. Click here if you wish to undertake the full Food Safety Supervisor Course.
