This program is designed to provide you with the skills involved in food handling and a practical approach to hygiene principles and practices. Food handlers require those skills to comply with the requirements contained within the Australia/New Zealand Food Standards (ANZFS) Code.
This program achieves one unit of competency in the Certificate IV in Commercial Cookery (SIT40516).
|Statement of Attainment - training in Basic Food Hygiene [extract from SIT40516]|
|Part time one semester (approx. two hours a week). Self-paced independent learning online and compulsory workshop at CIT.|
The 2021 Semester 1 enrolment fees for this course are based on the costs per subject as indicated below. The total program cost may vary depending on the choice of elective subjects or if subjects are attempted more than once. Subject costs identified as Standard are partially subsidised by the ACT Government. Concessions may be available to eligible students.
Eligible students may be able to do our Basic Food Hygiene course for free through Skilled Capital. Please refer to our Skilled Capital page for more information.
Likely Job Outcome:
|This program will provide participants involved in food handling a practical approach to hygiene practices and principles.|
Open entry. View enrolment information.
To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI).
Literacy Skills Information
We suggest that you will need Australian Core Skills Framework literacy levels of at least 3 across reading, writing, learning, oral communication and, depending on your program of study, numeracy skills to successfully complete this program. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with the lower level program. Please visit Foundation Skills.
Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.
To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at email@example.com.
Complete 1 subject
Core: Complete 1
- SITXFSA001 Use hygienic practices for food safety
CIT Code: OHSS457 Cost: Full fee $70.00
Description: This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. 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. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards 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. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. Prerequisites: Nil
For more information about this course please contact CIT Student Services on (02) 6207 3188 or email firstname.lastname@example.org