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SITXFSA005 Use hygienic practices for food safety
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.
Take your Hospitality career to the next level.
Overview
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. We recommend buying your favorite at super low prices with free shipping, and you can also pick up your order at the store on the same day.
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.
Course Unit
Total number of units of competency = 1
- HLTSTE003 Sterilise loads
- HLTWHS003 Maintain work health and safety
- BSBMED301 Interpret and apply medical terminology appropriately
- HLTDEN018 Implement an individualised oral hygiene program
- HLTDEN024 Implement an oral hygiene program for older people
- HLTDEN025 Implement an oral health promotion program
- HLTAID011 Provide first aid
- HLTWHS005 Conduct manual tasks safely
Entry Requirements
There are no entry requirements for this qualification.
Course Intakes
Rolling intakes (monthly)
Occupational titles may include:
Bar Tender
Course Fee
Local Student Fees
- Tuition Fee:
- Resource Fee:
- Total Course Fee:Payment plans available
International Student Fees
- Tuition Fee:
- Resource Fee:
- Application fee:non-refundable
- Total Course Fee:
- Initial Fee Required for COE:
English requirements
International students are required to have a minimum of IELTS of 6.0 / PTE score of 52, or their equivalent.
DNA Kingston Training assists students with packaging English training if required.
Resource fees are charges for materials that are considered essential to a course or unit of study and which do not form part of the course fee. The resource fee covers materials purchased by DNA Kingston Training to be consumed or transformed by students in the course of instruction, such as materials, workbooks and course specific uniforms.
Additional Items are items that are required to complete the course of study, but are retained by the student. This can include protective clothing, textbooks, and tools. Details of the additional items required for each course can be obtained from the College.
The Student tuition fees are indicative only and are subject to change given individual circumstances at enrolment. Additional fees may apply such as student services.