Participate in Safe Food Handling Practices (SIT Unit)
Royal Gurkhas Institute of Technology (RGIT) Australia
|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 Royal Gurkhas Institute of Technology (RGIT) AustraliaRoyal Gurkhas Institute of Technology (RGIT) Australia is a Registered Training Organisation and is one of the leading vocational education and training colleges in Australia. The Institute offers a wide variety of courses to local and international students from Traineeships, Apprenticeships and short courses to Certificates, Diplomas and Advanced Diplomas. Students enjoy flexible delivery options at RGIT that include full-time and part-time study, online and distance learning. They have campuses in Melbourne and Hobart that are located in the heart of Central Business Districts. The dedicated and professional trainers, support staff and management are committed to providing excellence in delivery and aim to inspire students along each step of their journey and to help them realise their full potential.
Provider CRICOS: 03002G RTO code: 22088
StatementCourse code: SITXFSA002
- Part-time internal = 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.