SITXFSA002 - Participate in safe food handling practices

UNIT OVERVIEW

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 requires the ability to follow predetermined procedures as outlined in a food safety program.

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The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

Course Detail

SITXFSA002 – Participate in safe food handling practices

Duration

  • Pre course booklet due 2 weeks prior to face to face session 
  • Morning session – onsite at your workplace 9am – 12am practical training 

Delivery Mode

Blended – work place and self-directed learning

Entry into this course

Prior to commencement of training the student in a pre-training interview must be assessed as meting the following criteria

  • The student must be over 18
  • Have ACSF Level 2 skills or above

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Note: Where learners do not have skills at ACSF Level 2 at entry they will be referred to a suitable organisation that can help them develop their literacy and numeracy skills to this level.

How will I be assessed
​for this course?

All units within the qualification have assessment tasks, with set due dates for completion. Each unit of competency will vary however the following methods can be used but are not limited to the below:

  • Written Knowledge questions
  • Case studies
  • Simulated Role
  • Plays/observations
  • Projects
  • reports
  • observations

RPL/Credit transfer

RPL and credit transfer applies for this course.

Recognition of prior learning (RPL)

If recognition applies the students overall duration will alter and a schedule of exemptions will be provided.

Credit transfer

If a certificate or statement of results is produced and verified, a credit transfer process will be initiated by Tradee Training Academy Australia in relation to the units as per the training plan.
If credits apply the overall duration will alter and a schedule of exemptions will be provided.

Award

Wording on the SOA will be as follows:
Statement of attainment for this unit of competency
 
SITXFSA002 – Participate in safe food handling practices

Fees & charges

Tuition

$165 including materials
*disclaimer: no GST

Materials

$0.00

Administration fee

$50 including GST

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