SITXFSA005 - Use hygienic practices for food safety

    Unit code: SITXFSA005 | Study level: TAFE
    Footscray Nicholson


    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.
    This includes restaurants, cafes, clubs, hotels, and bars; 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.
    It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.


    For Melbourne campuses

    Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & 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:

    • use hygienic food handling practices in line with organisational procedures, including each of the following on at least three occasions:
    • correct hand-washing procedures
    • appropriate use of uniform and personal protective equipment
    • effective personal health and hygiene practices
    • hygienic food service
    • use procedures to:
    • report unsafe hygiene practices.

    Required reading

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

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