Participate in Safe Food Handling Practices (SIT Unit)
Prime Skills Pty Ltd
|Campus||Mid Year Intake?||Study Mode||Entry Requirements|
|Camberwell||No||Flexible Delivery, 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 Prime Skills Pty LtdEstablished in 1998, Prime Skills Pty Ltd is a Registered Training Organisation offering training solutions to the food and beverage industries throughout Australia. Food hygiene and safety training is delivered in the workplace, in the provider's training rooms or through a modern and interactive training academy. Courses are also offered in responsible service of alcohol and occupational health and safety. Prime Skills aims to provide trainers who are experienced industry professionals. The organisation has been approved by regulators including ASQA, NSWFA, OLGR and Liquor Licensing Victoria. RTO code: 21317
StatementCourse code: SITXFSA002
- Flexible Delivery
- Full-time internal
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.