Duration
7 hours
Schedule
9.00am-4.00pm
Please refer to the dates tab above.
For group booking inquiries please send your enquiry to short course coordinator team: shortcourses@angliss.edu.au
Prerequisites
IMPORTANT NOTE:
- Upon successful purchase of the course and after completion of the online enrolment form, students will receive an email containing their login details. These credentials will grant student's access to the course learning materials (Learner Guide) as well as additional course resources.
- Download and save the Learner Guide (workbook) to your device in advance. This will allow you to review it and prepare for the course.
- The learner guide provided in class is a returned copy and is for in-class reference only.
Please Note:
- A good understanding of both written and spoken English is required to undertake this course; if you do not meet this requirement, you will need to arrange for a NATTI-certified interpreter to be present in the class for translation.
- Please inform short courses team prior to course commencement date if you will be 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
- Upon successful completion of the course, students will receive a Nationally Recognised Statement of Attainment for the unit of competency ' SITXFSA005 - Use hygienic Practices for Food Safety' Certificate.
- This certificate will be sent electronically to students email address within 2 weeks.
- Students will receive the Certificate from, noreply@myequals.net email address
- 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
- Photo Identification (ie. driver's license, passport, etc.).
- To get the Certificate, USI number must provide, to create a USI number please visit: http://www.usi.gov.au/Pages/default.aspx
- Pen
Dress Code
Neat Casual
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.
Important
Please Note: This unit is suitable for the hospitality sector (e.g, restaurants, cafes, small food businesses), but it is not appropriate for the Health sector, such as hospitals, aged care facilities, or other healthcare-related environments.
If you have any further queries, please call short course on 03 9606 2202 or email ShortCourses@angliss.edu.au