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This unit describes the performance outcomes, skills and knowledge required to apply good hygiene practices within a range of service industry operations. It requires the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the non contamination of food and other items that might put customers, colleagues and self at a health risk.
This unit is one of three hierarchical units describing varying levels of participation in food safety processes:
• SITXOHS002A Follow workplace hygiene procedures
• SITXFSA001A Implement food safety procedures
• SITXFSA002A Develop and implement a food safety program
Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. A large component of that standard deals with the health and hygiene of food handlers. This unit of competency complies with the legislative requirements for food safety and hygiene practices as outlined in the Code.
The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differs between state and territory governments.
In some cases food handlers, especially designated food safety supervisors, may be required to formally achieve competence in hygiene practices through a registered training organisation that may use this unit as the basis for their training.
Course Entry Requirements
· No minimum course entry requirements
These include:
· Food hygiene certification
To enable students who have successfully completed the course to work in the following areas:
· Food service areas
· Sandwich bars
· Clubs
· Kitchen areas
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