Use Hygienic Practices for Food Safety (SIT Unit)
|Campus||Mid Year Intake?||Study Mode||Entry Requirements|
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 Ranges TECRanges TEC is a Registered Training Organisation. It offers training for students in year 10, 11 and 12 in hospitality, engineering, electrotechnology, rural operations, building and construction and furniture making at a pre-apprenticeship level. It also offers courses in white card, food safety and first aid to members of the general public. RTO code: 22559
StatementCourse code: SITXFSA001
- Part-time internal = 4 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.