Use Hygienic Practices for Food Safety SITXFSA001

SITXFSA001

Use Hygienic Practices for Food Safety SITXFSA001

This course enables the participant to develop the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses.

Food hygiene is required for any organisation that prepares and sells food to the general public. 

This course will cover such topics as learning the correct ways of food handling and storage, identify potential hygiene risks, implement correct methods of cleaning and sanitising, maintain correct standards of personal hygiene for food handlers, reduce the risk of food-borne illness (food poisoning).

Introduction

Course Delivery
This course is delivered in one 4-hour duration session. The delivery mode is in a face to face training environment which requires all students to attend the full 4 hours to complete both the practical and theory components.

During the session each participant will be observed on 3 occasions preparing food to demonstrate competence against the UOC SITXFSA001 requirements for workplace food hygiene. Each participant will be required to follow work health and safety requirements by wearing closed in shoes and hair to be tied back neatly. PPE including gloves and apron will be provided.

It is a requirement of this course that participants must complete a workbook prior to attending the mandatory face to face training. WORKBOOKS ARE TO BE COMPLETED AND PRESENTED TO THE TRAINER AT THE COMMENCEMENT OF THE CLASS. Failure to complete the workbooks may result in the course not going ahead.

Licencing and Regulations
On successful completion of this course students will receive a nationally recognised statement of attainment. Entry Requirements Minimum age 15 years of age. Each session will have maximum of 10 participants. As of 1st January 2015, it’s a compulsory requirement that ALL students must provide a Unique Student Identifier number (USI) prior to commencement of any accredited course. Please click on the link www.usi.gov.au to create or retrieve your USI.

Course Requirements
This Unit of Competency is a PRE-REQUISITE for the successful completion of the Food Safety Supervisor course SITXFSA002. It is also a requirement of the NSW Food Authority that this underpinning course is completed prior to progressing to the Food Safety Supervisor course. It is a requirement of this course that participants must complete a workbook prior to attending the mandatory face to face training. WORKBOOKS ARE TO BE COMPLETED AND PRESENTED TO THE TRAINER AT THE COMMENCEMENT OF THE CLASS. Failure to complete the workbooks may result in the course not going ahead and the you need to enrol and pay again to complete the course PRACTICAL EXPERIENCE AND INDUSTRY NETWORKING Training is offered in a classroom with face to face delivery by an experienced trainer.

Student Fee
$130.00 Course fee to be paid in full to enrol. 

Full Course Costs
NA

Course Structure
SITXFSA001Use hygienic practices for food safety https://training.gov.au/Training/Details/SITXFSA001
Please click the link for the student handbook Student_Handbook

Upcoming Workshops

Name Date Time Location Available Spaces Cost
Use Hygienic Practices for Food Safety 6 October 2020 05:30 pm – 09:30 pm WRCC Leeton 3 $130.00

WRCC course guide for term 3

Course guides

For information about courses offered during the current term, including dates, times and prices, please download our course guides below.

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Useful links

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