Use Hygienic Practices for Food Safety
SITXFSA005
This food handling course is designed for participants involved in food preparation in the hospitality and tourism industries. This is the entry-level certificate for food safety in hospitality and front-line hospitality staff.
Job prospects
+ Get skilled in food prep and handling
+ Ideal for those in hospitality / tourism
Duration
+ Duration: 6 hours
+ Cost: $95
Local students Yes
International students Yes
How can I study?
This short course is available to study at our central Southbank kitchen. Call us to discuss your study options.
This program provides you with the Nationally Recognised Unit of Competence for SITXFSA005 – use hygienic practices for food safety.
This is the entry-level certificate for food safety in hospitality and front-line hospitality staff. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. Australian Food Safety Standard 3.2.2 (Food Safety Practices and General Requirements) suggests that people who handle food and the people who supervise them should have the skills and knowledge in food safety and food hygiene for the work they do.
Fast facts
-
Small, practical, hands-on class
-
Delivered at our modern & centrally located at our Southbank kitchen
-
Experience and highly qualified trainers
-
Course cost $95
-
Nationally recognised unit of competency
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
This course is for:
-
cooks
-
chefs
-
caterers
-
kitchen stewards
-
kitchen hands
-
bar food and beverage attendants
-
sometimes room attendants
-
front office staff
Certification
Successful participants will receive a statement of attainment as a partial completion of the SIT30821-Certificate III in Commercial Cookery qualification.
Course Cost
$95
Location
28-30 Fanning Street, Southbank MCIE
Further detail
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
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 through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
Pre-requisites
There are no pre-requisites for this course, however this course is delivered in, and assessments are conducted in English, therefore learners must have the ability to read, write and understand English at a competent level to ensure successful completion.
Regulatory
All participants require a Unique Student Identification (USI) number. If you do not have a USI number you can apply for one online athttps://www.usi.gov.au/students, or you can give MCIE’s admin staff permission to apply on your behalf.
Students with disabilities
MCIE welcomes all people with disabilities, learning differences and medical conditions. Acceptance in this program is subject to candidates’ ability to undertake all program requirements as discussed in the Pre-Training Review, with reasonable adjustments where applicable.
-
Click book online (above) and select a date from our available class dates on this page
-
Complete your personal details and make a payment
-
Follow the prompts in your confirmation email
Participants who arrive after 15 minutes from the course start date will not be allowed entry into the course.
Please ensure you arrive on time for your scheduled class
For group/ or school booking enquiries please send an email to our short course co-ordinator Gemma on gemma.pigott@mcie.edu.au.
The reviews
There are no reviews yet. Be the first one to write one.