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.  The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

Unit details

Location:
Footscray Nicholson
Footscray Park
Industry
Online
Other
Study level:
Vocational and further education (TAFE)
Unit code:
SITXFSA001

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Assessment

Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - demonstrate use of safe food handling practices in food handling work functions in line with organisational hygiene procedures on at least three occasions, and; - demonstrate procedures to: identify food hazards; report unsafe practices, and; report incidents of food contamination.Students will also be expected to demonstrate the following knowledge: - basic aspects of commonwealth, state or territory food safety laws, standards and codes; - health issues likely to cause a hygiene risk relevant to food safety; - hygiene actions that must be adhered to in order to avoid food-borne illnesses; - hand washing practices; - basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety, and; - specific industry sector and organisation.

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As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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