Introduction
Get qualified to handle food in your food-related business.
Victoria’s food industry is strictly governed by a set of regulations, including the Food Act 1984. If you work with food or run a food-related business, this course is designed to give you the knowledge you need to understand the relevant standards and to meet the requirements of the Food Act 1984.
What will I Learn?
- Food contamination (introductory)
- Personal hygiene, food hygiene, cleaning, sanitising and pest control
- How quickly food can ‘go off’
- How to deal with danger foods
- How to correctly store food in a bain-marie
- Why you shouldn’t refreeze foods
- How long food can stay out of the chiller or fridge
- When you should wash your hands
- Whether your business complies with current healthy regulations
- Whether you can work when you are sick
- What sanitisers are and how you use them
- Hazard Analysis and Critical Control Points (HACCP) Australia – seven key principles
Course Outcomes and Career Opportunities
Successful completion of this course will make you appropriately qualified to work in a food handling environment.
Pathways
Upon successful completion, you’ll receive credit and certification for the following accredited unit from SIT30821 - Certificate III in Commercial Cookery.
SITXFSA005 - Use hygienic practices for food safety
After achieving the unit SITXFSA005 Use Hygienic Practices for Food Safety (Safe Food handling short course) learners could extend their skills by enrolling in SITHFAB002 Provide Responsible Service of Alcohol or SITXFSA002 Participate in Safe Food Handling (Food Safety for Supervisors). Learners could progress into SIT30616 Certificate III in Hospitality either as a trainee or on campus or SIT30816 Certificate III Commercial Cookery on campus or apprentice.
