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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


Critical aspects for assessment and evidence required to demonstrate competency in this unit. Evidence of the ability to: - integrate the use of predetermined hygiene procedures and food safety practices within day-to-day food handling work functions - integrate, into daily work activities, knowledge of the basic aspects of food safety standards and codes and the ramifications of disregarding this. Assessments may include: - practical assessment - work projects - demonstration - written and verbal tasks. Specific unit assessments are located in the learning and assessment plans within the College.

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