SITXFSA005 Use hygienic practices for food safety

SITXFSA005 Use hygienic practices for food safety

The course applies to individuals who work or seek work as a Food Handler (Level 1 Food Safety). This course is tailored for individuals working in the hospitality, transportation, and distribution sectors. It equips participants with essential skills and knowledge in personal hygiene and basic food safety to prevent food contamination and food-borne illnesses.

 

Participants are required to demonstrate their practical skills and knowledge of food safety procedures through a third-party observation form. This assessment can be conducted in any food handling setting, including commercial kitchens, catering production lines, or food preparation areas equipped with industry-standard equipment for storing, preparing, displaying, serving, and disposing of food. Observations can occur at a workplace, or through volunteer opportunities at community centres, sports clubs, or local councils.

Key Components:

  1. Follow Hygiene Procedures and Identify Food Hazards:

    • Adhere to the organisation's hygiene procedures.

    • Promptly report any unsafe practices that violate hygiene procedures.

    • Identify food hazards that could impact the health and safety of customers, colleagues, and yourself.

    • Remove or minimise hygiene hazards and report them for appropriate follow-up.

    2. Report Personal Health Issues:

    • Report any personal health issues that might pose a hygiene risk.

    • Report any incidents of food contamination caused by personal health issues.

    • Stop participating in food handling activities if your health issue could lead to food contamination.

    3. Prevent Food Contamination:

    • Keep clothes clean, wear necessary personal protective clothing, and use only approved bandages and dressings.

    • Prevent food contamination from clothing and other worn items.

    • Avoid unnecessary direct contact with ready-to-eat food.

    • Ensure all personal contact with food and food contact surfaces is hygienic.

    • Use hygienic cleaning practices to prevent food-borne illnesses.

    4. Prevent Cross-Contamination by Washing Hands:

    • Wash hands at appropriate times and follow hand washing procedures consistently.

    • Use the appropriate facilities for washing hands.

Learning Outcomes:

  1. Adhere to Hygiene Procedures:

    • Follow the organisation’s hygiene procedures and report any unsafe practices.

    • Identify and address food hazards to protect the health and safety of everyone involved.

    2. Manage Personal Health Issues:

    • Report any personal health issues that could pose a hygiene risk.

    • Report and address incidents of food contamination due to personal health issues.

    • Stop food handling activities if personal health issues could cause contamination.

    3. Prevent Food Contamination:

    • Maintain clean clothing, use required protective clothing, and approved bandages and dressings.

    • Avoid contamination from clothing and other personal items.

    • Minimise direct contact with ready-to-eat food.

    • Maintain hygienic interactions with food and food contact surfaces.

    • Implement cleaning practices that prevent food-borne illnesses.

    4. Ensure Proper Hand Washing:

    • Consistently wash hands at appropriate times following proper procedures.

    • Utilise the correct facilities for hand washing to maintain hygiene and prevent cross-contamination.

Unit Being Delivered

The following unit(s) will be awarded to successful participants in this course. The certificate will be issued by Allens Training Pty Ltd - RTO 90909.

  • SITXFSA005 Use hygienic practices for food safety

To view full unit details please visit www.training.gov.au

Important information prior to enrolment

+ COURSE DELIVERY

The course is delivered online with the practical skills and knowledge of food safety procedures completed through the third-party observation form. Students must either be employed or secure a volunteer position at a workplace that will provide a third-party observer. This observer is responsible for witnessing and documenting the student's demonstrations using Allens Training third-party report form.

+ ENTRY REQUIREMENTS

• Students must have access to a computer, smartphone, tablet, or other electronic device with access to the internet to complete the online studies and practical assessment.

• Students must either be employed or secure a volunteer position at a workplace that will provide a third-party observer. This observer is responsible for witnessing and documenting the student's demonstrations using Allens Training third-party report form.

+ COURSE DURATION

  • Self-Paced - It is expected students may complete the course within 3-4 hours (depending on experience levels) This can be completed over a number of sessions. Your course progress will be saved.

  • Students are expected to complete all learning and assessment activities within six (6) months of enrolment. Failure to complete all requirements may result in your enrolment being disabled/cancelled.

+ ASSESSMENT REQUIREMENTS

Individuals undertaking this course will be expected to complete both written and practical assessment tasks. These are detailed in the Assessment Activities section.

+ COURSE FEES AND PAYMENTS

  • $60

  • Refund and fee protection policy – Please refer to the student handbook.

  • Payment Terms – Payment is upfront through the enrollment link via credit card.

+ LEARNERS RIGHTS, RESPONSIBILITIES AND SUPPORT, INCLUDING COMPLAINTS

Please note that enrolment to this course is made with Allens Training Pty Ltd RTO 90909. Please refer to the student handbook for all details relating to rights and responsibilities including complaints and appeals.

+ CERTIFICATE RENEWAL REQUIRMENTS

No industry recommended renewal is identified on the certificate, employers are recommended to consult with stakeholders to identify appropriate training periods.

What happens at the course?

+ LEARNING ACTIVITIES

All learning activities are contained in the online course and may be presented in a variety formats. This may include, but is also not limited to: video presentations, slide presentations, online learner manuals, fact sheets and/or other downloadable documents.

+ ASSESSMENT ACTIVITIES

Performance tasks & scenarios

• The practical skills and knowledge of food safety procedures must be completed through a third-party observation form. Students must either be employed or secure a volunteer position at a workplace that will provide a third-party observer. This observer is responsible for witnessing and documenting the student's demonstrations using Allens Training third-party report form

Theory assessment: Assessment consists of multiple choice and short answer questions. The student must complete all assessment questions.