SITXFSA001 - Use hygienic practices for food safety

    Unit code: SITXFSA001 | Study level: TAFE
    N/A
    Footscray Nicholson
    Footscray Park
    Industry
    Online
    N/A
    Overview
    Enquire

    Overview

    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.

    Assessment

    For Melbourne campuses

    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.

    Required reading

    The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by the Polytechnic and/or via the Polytechnic e-learning system.

    Search for units, majors & minors