Duration
7 Hours
Schedule
10am-5pm
- Upon successful purchase of the course and completion of the online enrolment form, students will receive an email with their login details. These credentials are required on the day of the course; the login will provide access to the course learning materials (Learner Guide) and other resources.
- Download and save the Learner Guide (workbook) to your device ahead of time. This will allow you to review the content and prepare for the course.
Zoom invitation: One day prior to the course start date, students will receive an email with the Zoom invitation and login details needed to join the course.
Prerequisites
- A PC or laptop with a stable internet connection, speakers, microphone, and webcam (built in or external), students must be visible and audible throughout the 7- hours course duration.
- Mobile Phones are not recommended for participation.
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 attend our face-to-face short course and arrange for a NAATI-accredited interpreter to assist with 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 Supervisors SITXFSA006, 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
- Please note a Photo Identification to be shown - you will need to show your photo identification (drivers licence, passport, Keypass, proof of age card, etc.), Please have ID ready to hold up.
- To get the Certificate, USI number must provide, to create a USI number please visit: http://www.usi.gov.au/Pages/default.aspx
- Note pad and 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:
1- To learn about correct storage temperatures
2- Dealing with 'danger' foods
3- Persona Hygiene
4- Cleaning food preparation areas and
5- Pest control.
Assessment
The assessment quiz comprises 40 questions which must be completed in one sitting (there is no option to save your answers and return to the assessment at a later time).
You have 2 attempts to complete the assessment. You need to achieve 100% to be deemed satisfactory in this task.
The portfolio will consist of completing the following:
1- Personal presentation photograph and explanation
2- Hazard report
3- Cross contamination photograph and explanation
4- Hand washing video
This course is accredited as "SITXFSA005" - Use hygienic practices for Food Safety'. and is a pre-requisite for Food Safety Supervisors Training and accreditation.
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