Use Hygienic Practices for Food Safety (SIT Unit)
Monash Student Association (Clayton) Inc
|Campus||Mid Year Intake?||Study Mode||Entry Requirements|
|Clayton||Yes||Part-time internal, Weekend||
No minimum education
This unit is part of the Tourism, Travel and Hospitality Training Package. It provides students with the skills and knowledge required to apply personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It applies to all organisations with permanent or temporary kitchen premises or bar or smaller food preparation areas. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during their daily work activities.
Subjects you can Study
Follow hygiene procedures and identify food hazards; Report any personal health issues; Prevent food contamination; Prevent cross-contamination by washing hands.
About Monash Student Association (Clayton) IncEstablished in 1969, Monash Short Courses Centre is run by the Monash Student Association (Clayton) Inc. and is a not-for-profit Registered Training Organisation on the Clayton campus of Monash University. It offers high quality, engaging courses in supportive learning environments with small class sizes. Its trainers are qualified, industry experts and provide training and assessment that is hands-on, tailored to meet the needs of individual students and meets the needs of workplaces. Courses range from recreational short courses, vocational professional development and nationally recognised certificate and diploma level qualifications. RTO code: 21526
StatementCourse code: SITXFSA001
- Part-time internal = 5.5 hours
- Weekend = 5.5 hours
No minimum education
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit via a registered training organisation.
Life after Study
Kitchen hands assist cooks and chefs in preparing and storing food, washing dishes and kitchen utensils, and cleaning work areas.
Tour guides accompany visitors on local tours and guide tourists within a specific country, region, area, city or site. They provide special information on history, archaeology, monuments and works of art, the environment, culture, natural and built attractions, places of interest, and any general matters of interest to the visitor.