Please Note: If you feel unwell, please stay and home and contact us immediately to reschedule your class.
A good understanding of written and spoken English is required to undertake this course; if not you will require an NATTI interpreter to be present in the class. You will need to advise prior to the course will occur.
What You Learn
Learn about correct storage temperatures, dealing with 'danger' foods, personal hygiene, cleaning food preparation areas and pest control.
This course is a pre-requisite for Food Safety Supervisor training and accreditation.
What You Get
The skills and knowledge that will help to ensure you meet your legal obligations under the Food Safety Standards and serve food that is free of hygiene hazards and safe for your customers to consume.
A Nationally Recognised Statement of Attainment for the unit of competency 'SITXFSA001 - Use hygienic Practices for Food Safety'.
Materials to Bring
Photo Identification (ie. drivers license, passport, etc).
A food handler is anyone who works in a food business and who either handles food or surfaces that are likely to be in contact with food such as cutlery, plates and bowls. A food handler may do many different things for a food business. Examples include making, cooking, preparing, serving, packing, displaying and storing food. Food handlers can also be involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing or preserving food.
Australian Food Safety Standard 3.2.2 (Food Safety Practices and General Requirements) requires that people who handle food and the people who supervise them have the skills and knowledge in food safety and food hygiene for the work they do.The aim of the Food Handlers course is:
- To learn about correct storage temperatures
- Dealing with 'danger' foods
- Personal Hygiene
- Cleaning food preparation areas and
- Pest control
This course is accredited as ‘SITXFSA001 - Use hygienic Practices for Food Safety'. and is a pre-requisite for Food Safety Supervisor training and accreditation.
Please note: A good understanding of written and spoken English is required to undertake this course.