Use Hygienic Practices for Food Safety (SIT Unit)

Access All Areas Training

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.

Course Fee:

$45.00

Entry Requirements:

No minimum education

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.

Further information:

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.

Related Careers:

Kitchen Hand, Tour Guide, Waiter,
Campus ATAR/OP Mid Year Intake Study Mode Duration
Subiaco No info No Online 3 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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