Participate in Safe Food Handling Practices (SIT Unit)
Clubs WA Inc
|Campus||Mid Year Intake?||Study Mode||Entry Requirements|
|Cockburn Central||No||Flexible Delivery||
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 Clubs WA IncClubs WA Inc is a Registered Training Organisation and is the industry association for licensed sport, social and recreation clubs in Western Australia (since 1958), and they provide high quality training through their training arm, Hospitality Alliance Training (HAT). HAT has been a registered RTO for more than 15 years and has successfully trained over 70,000 people across Australia in a range of high quality Responsible Service of Alcohol (RSA), Approved Manager, Food Safety, Customer Service, and Good Governance courses. Their customers come from a range of hospitality sectors including sporting and recreational clubs, liquor stores, pubs, bars, hotels and corporate clients. Clubs WA Inc pride themselves on providing personalised training to assist all students to obtain the best possible outcome. RTO code: 6226
StatementCourse code: SITXFSA002
- Flexible Delivery
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.