Duration
14 hours (2 x 7 hours)
Schedule
Please refer to book now tab for the dates and times
Course consists of the following two classes:
- Food Handlers Level 1 SITXFSA005
- Food Safety Supervisor Level 2 SITXFSA006
What You Learn
Understand how the food safety processes work as a whole in a business and the steps you need to undertake to ensure food is handled safely at all times
Roles and responsibilities of a Food Safety Supervisor.
Learn about correct storage temperatures, dealing with 'danger' foods, personal hygiene, cleaning food preparation areas and pest control
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.
Upon successful completion of the course, you will receive a Nationally Recognised Statement of Attainment for the unit of competency ‘SITXFSA006 – Participate in safe food handling practices & SITXFSA005 Use hygienic Practices for Food Safety Certificate electronically within 2 weeks.
Upon successful completion of the course, you will receive a Nationally Recognised Statement of Attainment for the unit of competency ' SITXFSA005 - Use hygienic Practices for Food Safety' Certificate electronically, within 2 weeks.
Materials to Bring
- To obtain the certificates USI number must be provided
- To create your USI number, please visit: http://www.usi.gov.au/Pages/default.aspx
Pen
Dress Code
Neat casual dress is required
Food Handlers Level 1 SITXFSA005
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
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.
Food Safety Supervisors Level 2 SITXFSA006
Every food business is required to have a food safety supervisor. This intensive one-day course includes visits to food operations sites as part of the assessment and provides supervisors in hospitality businesses with the required certification, 'Participate in safe food handling practices' (SITXFSA006), for the role of Food Safety Supervisor.
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food.
It applies to food handlers who directly handle food during the course of their daily work activities and this includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
If you have any further queries, please call short course on 03 9606 2202 or email ShortCourses@angliss.edu.au