Participate in Safe Food Handling Practices (SIT Unit)
Continuing Education and Arts Centre of Alexandra Inc
|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 Continuing Education and Arts Centre of Alexandra IncEstablished in 1983, Continuing Education and Arts Centre of Alexandra Inc (CEACA) pronounced 'seeker' is a Registered Training Organisation. CEACA is a neighbourhood house, Learn Local and a Registered Training Organisation (RTO) all rolled into one located in Alexandra within the Murrindindi Shire, 2 hours north east of Melbourne. CEACA provides nationally recognised certificate courses such as aged care, hospitality, outdoor recreation, home and community care through the Murrindindi Training Institute, community courses through the neighbourhood house and work based participation and pathway skills through its Learn Local program. RTO code: 3730
StatementCourse code: SITXFSA002
- Part-time internal = 3 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.