Participate in Safe Food Handling Practices (SIT Unit)
Campaspe College of Adult Education
|Campus||Mid Year Intake?||Study Mode||Entry Requirements|
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 Campaspe College of Adult EducationEstablished in 1980, Campaspe College of Adult Education in Echuca is an Adult Community and Further Education (ACFE) and Learn Local Registered Training Organisation that provides clients with training and further education pathways. Courses are delivered on and off campus through a flexible learning approach that is customised to meet client needs. Campaspe College has an enrol at any time approach where students join an existing class and commence their study when a new unit of study is commenced. Students enter and finish the ongoing program throughout the year. Most classes are restricted to 16 enrolments. Hospitality classes are restricted to 14 students while First Aid classes are restricted to 12 students. RTO code: 3665
StatementCourse code: SITXFSA002
- Flexible Delivery = 4 hours
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.