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DTSTART:20170401T160000
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DTSTART;TZID=Australia/Sydney:20170727T090000
DTEND;TZID=Australia/Sydney:20170727T160000
DTSTAMP:20260417T062552
CREATED:20170726T230000Z
LAST-MODIFIED:20171205T222944Z
UID:7640-1501146000-1501171200@novaskill.com.au
SUMMARY:SITXFSA101 Use hygenic practices for food safety AND SITXFSA201 Participate in safe food handling practices
DESCRIPTION:FOOD SAFETY SUPERVISOR\nThese units describe the performance outcomes\, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses\, as well as the performance outcomes\, skills and knowledge required to and to handle food safely during the storage\, preparation\, display\, service and disposal of food. \nThey require the ability to follow predetermined organisational procedures\, identify and control food hazards and follow predetermined procedures as outlined in a food safety program. \n  \nThis unit applies to all tourism\, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. \nThis includes restaurants\, cafes\, clubs\, hotels\, bars\, tour operators\, attractions\, function\, event\, exhibition and conference caterers\, educational institutions\, aged care facilities\, correctional centres\, hospitals\, defence forces\, cafeterias\, kiosks\, canteens\, fast food outlets\, residential caterers\, in-flight and other transport caterers. \nIt applies to food handlers which can be any person who directly handles food or food contact surfaces food such as cutlery\, plates and bowls. People at many levels use this skill in the workplace during the course of their daily activities\, including cooks\, chefs\, caterers\, kitchen stewards\, kitchen hands\, bar and food and beverage attendants and sometimes room attendants and front office staff. \nSafe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the Hazard Analysis and Critical Control Points (HACCP) method\, but this unit can apply to other food safety systems. \n  \nLicensing/Regulatory Information \nFood handlers must comply with the requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the Code). In some states and territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. \n  \nPlease note that photo ID is required. \n  \nTo book your place\, please call 1300 885 680 or email enquiries@novaskill.com.au
URL:https://novaskill.com.au/course-calendar/sitxfsa101-use-hygenic-practices-food-safety-sitxfsa201-participate-safe-food-handling-practices/
CATEGORIES:Food Safety,Hospitality
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