Section outline

  • SITXFSA005 - Use Hygienic Practices for Food Safety (Release 1)

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    UNIT 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.


    Steps To Complete This Unit:

    This unit is broken down into the following sections: 

      • Four (4) Chapters that contain your Learning Resources and Activities
      • Knowledge Assessment
      • Learner Assessment Workbook 
    • Step 1: Start at Chapter 1, read each Topic and complete all associated learning activities and Quiz Tasks, if there are any.
    • Step 2: Once you are confident that you have acquired and retained the knowledge and skills learned from each Topic, complete the assessment tasks at the end of this unit.

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      • SITXFSA005 Learner Resource File DOCX

        This Learner Resource contains the information and learning activities covered in each Chapter of this unit. You do not need to read this guide if completing the learning resource in each chapter for this unit below. Some learners like to download this resource to use as study material offline to assist in a better understanding and retention of the course materials.

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    • Chapter 1 - Follow Hygiene Procedures and Identify Food Hazards


      INSTRUCTIONS

      Complete the activities below to complete this chapter

    • Chapter 2 - Report Any Personal Health Issues


      INSTRUCTIONS

      Complete the activities below to complete this chapter

    • Chapter 3 - Prevent Food Contamination


      INSTRUCTIONS

      Complete the activities below to complete this chapter

    • Chapter 4 - Prevent Cross-Contamination by Washing Hands


      INSTRUCTIONS

      Complete the activities below to complete this chapter

    • SITXFSA005 Learner Assessment Pack

      • SITXFSA005 Observation Forms Folder
      • SITXFSA005 Knowledge Assessment Assessment Form
        Not available unless: The activity Candidate Instructions is marked complete
      • SITXFSA005 Workplace Assessment Task 1 Assessment Form
        Not available unless: The activity Candidate Instructions is marked complete
      • SITXFSA005 Workplace Assessment Task 2 Assessment Form
        Not available unless: The activity Candidate Instructions is marked complete