SITXFSA001 Use hygienic practices for food safety

The Food Handling certificate is for all staff involved in the preparation, storage and service of food and beverages. Participants will gain the skills and knowledge required to apply correct hygiene practices within a range of service industry operations.

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.

Course covers hygiene risks, legislative compliance, policies and procedures, hazards and cleaning equipment.

Please bring current photo ID with you on the day.

Minimum Age is 16 years old

More information about this qualification and how it applies to your business/staff can be found at NSW Food Authority.