Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.

Duration

7 hours

Schedule

9.00am-4.00pm

Please Note: If you feel unwell, please stay and home and contact us immediately to reschedule your class.

Prerequisites

A Good Understanding of written and spoken English is required to undertake this course: if not, you will be required to organise a NATTI  interpreter to be present in the class to Translate: please advise prior to the class ifyou are bringing an interpreter.

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

A Nationally Recognised Statement of Attainment for the unit of competency ' SITXFSA005  - Use hygienic Practices for Food Safety', within 2-3 weeks.

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.

Materials to Bring

Pen

Photo Identification (ie. drivers license, passport, etc).

Creat and Provide your USI number:  http://www.usi.gov.au/Pages/default.aspx

Please Note: the name you applied for this course is the name that will be printed on the certificate, which should be identical to the name you entered for your USI registration.

Dress Code

Neat Casual

Date
Location
Places Remaining
Date Monday, 26 Feb 09:00 AM to 04:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
Sold Out
Date Monday, 18 Mar 09:00 AM to 04:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
16
Date Monday, 25 Mar 09:00 AM to 04:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
18
Date Monday, 08 Apr 09:00 AM to 04:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
17
Date Tuesday, 23 Apr 09:00 AM to 04:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
20
Date Monday, 06 May 09:00 AM to 04:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
20
Date Friday, 24 May 09:00 AM to 04:00 PM
Location
William Angliss Institute 555 La Trobe Street, Melbourne VIC 3000, Australia
Places Remaining
20

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 3.2.2A (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 ‘SITXFSA005 - 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.

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Upcoming date: Thursday, 29 Feb 2024