Participate in Safe Food Handling Practices (SIT Unit)

Access All Areas Training

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.

Course Fee:

$89.00

Entry Requirements:

No minimum education

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.

Further information:

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.

Related Careers:

Caterer, Chef, Kitchen Hand, Waiter,
Campus ATAR/OP Mid Year Intake Study Mode Duration
Subiaco No info No Online 5 hours
Access All Areas Training is a Registered Training Organisation (RTO Provider No. 52312) delivering nationally accredited training for all areas of employment across all areas of industry. Specialising in industry mandated training, management of Access All Areas Training have collectively over 20 years experience in this field. Access All Areas Training is registered for delivery in all states and territories across Australia with primary focus as leaders in online training. Trainers are also available to conduct classroom courses at their venue or corporate client premises for groups of staff at any location. Access All Areas Training is committed to developing training in consultation with the relevant state or territory authorities and customising training that is appropriate to each.

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