This Nationally Accredited course is appropriate for all food handlers within the hospitality and retail industries, and can be any person who either directly or indirectly handles food such as kitchen staff, bar and food and beverage attendants, customer service attendants and front of house personnel. It is also appropriate for anyone handling food at a public venue. It provides food handlers with the skills and knowledge required to keep food safe in the workplace and includes hands on food preparation in a simulated commercial kitchen environment.
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
This unit is part of SIT30616 Certificate III in Hospitality and a statement of attainment will be issued by The Centre.