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.
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.
Unit details
Location:
Study level:
Vocational and further education (TAFE)
Unit code:
SITXFSA002
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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 on at least three occasions, and;
- demonstrate the correct methods of controlling food hazards at each of the following critical control points.Students will also be expected to demonstrate the following knowledge:
- key features of commonwealth, state or territory and local food safety compliance requirements as they impact workers at an operational level;
- hazard analysis and critical control points (HACCP) or other food safety system principles, procedures and processes as they apply to particular operations and different food types;
- contents of organisational food safety program, especially procedures, associated requirements, and monitoring documents;
- food safety monitoring techniques;
- methods to ensure the safety of food served and sold to customers;
- safe food handling practices for the following different food types;
- equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults;
- choice and application of cleaning, sanitising and pest control equipment and materials, and;
- cleaning, sanitising and maintenance requirements relevant to food preparation and storage.
Where to next?
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.
VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.
