SITXFSA005 – Use hygiene practices for food safety
SITXFSA006 – Participate in safe food handling practices
SIRRFSA001 – Handle food safely in a retail environment
SITXFSA005 – Use hygiene practices for food safety SITXFSA006 – Participate in safe food handling practices SIRRFSA001 – Handle food safely in a retail environment
This unit covers essential skills and knowledge for maintaining food safety and hygiene to prevent food-borne illnesses. It involves following organisational procedures and identifying food hazards across various stages: storage, preparation, display, service, and disposal. Individuals working in food handling roles in diverse settings such as restaurants, cafes, hotels, educational institutions, aged care facilities, and more will benefit from this training. They operate with some independence, adhering to established policies, procedures, and legislative requirements to ensure food safety.
Entry Requirements
- Minimum 16 years of age.
- Have the required English Language skills to handle unit specific terminology and calculations and sufficient to understand both written and verbal instruction
- Students are required to currently work in or have access to a suitable commercial business in which their position involves them handling food
- Successful completion of the Australian year 12 or the overseas equivalent
- Have the physical stamina to stand for long hours
- Must provide 100 points of identification
- Have USI or create one from https://www.usi.gov.au/yourusi/create-usi
Duration
The training structure offered by Ashmara Pty Ltd (t/a SafeZone Training) comprises :
1 x day face to face classroom training on Ashmara premises for 6 hours and 30 minutes including knowledge assessment and breaks
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Work based performance evidence gathered by the student over on at least three food service occasions
Students have 6 months from the date of registration to complete all unit requirements, which includes the minimum three food service occasions
Vocational Outcome
Students obtaining SITXFSA005 are eligible to apply for jobs that include a requirement to handle food safely – which includes : cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
In a commercial environment – which includes all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. Such as:
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
