Participate in Safe Food Handling Practices (SIT Unit)
|Campus||Mid Year Intake?||Study Mode||Entry Requirements|
|South Geelong||No||Full-time internal||
No minimum education
This unit is part of the Tourism, Travel and Hospitality Training Package. It covers the skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. It applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. It applies to food handlers who handle food during the course of their daily work activities.
Subjects you can Study
Follow food safety program; Store food safely; Prepare food safely; Provide safe single use items; Maintain a clean environment; Dispose of food safely.
About AGB TrainingEstablished in 2006, AGB Training (AGB) is a Registered Training Organisation providing nationally accredited training and assessment, reporting to: Australian Skill Quality Authority (ASQA), Victorian commission for Gambling and Liquor Regulation (VCGLR), Vic Roads and WorkSafe. AGB is CRICOS accredited offering select courses to International Students. AGBs mission is to provide high quality training courses with the flexibility to focus on the needs and desired outcomes of the client, whilst adhering to all VET Quality Framework VQF and National Vocational Education and Training Regulator Act 2011 standards and guidelines.
Provider CRICOS: 03356C RTO code: 21832
StatementCourse code: SITXFSA002
- Full-time internal = 1 day
No minimum education
Safe food handling practices are based on an organisation's individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.
Life after Study
Caterers organise and control the operations of establishments involved in catering and dining, such as restaurants, cafes, cafeterias and canteens.
Chefs plan and organise the preparation and cooking of food in a number of settings.
Kitchen hands assist cooks and chefs in preparing and storing food, washing dishes and kitchen utensils, and cleaning work areas.