SITXFSA005 USE HYGIENIC PRACTICES FOR FOOD SAFETY

COURSE DETAILS

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.

This Course is divided in four Chapters that cover the following topics:

Chapter 1: Hygiene procedures and food hazards

Chapter 2: Controlling food safety hazards and risks

Chapter 3: Preventing food contamination

Chapter 4: Food safety

Chapter 5: Storing and processing food

Assessment details

At the end of all Chapters, you are required to complete one Assessment that consists in:

TEST 1: KNOWLEDGE TEST

This is a mixed of single choices, matrix sorting and multiple choice You MUST score 100% in all questions. If you fail, you can retake the Test unlimited times.

TEST 2: WRITTEN TEST

This test includes open answers that you must type a short report. Once you submit, they will be marked as 100% but a Trainer will be graded manually after submission

PRACTICAL TEST

For this Assessment Task you are required to performance and demonstrate that you can:

• Correct hand-washing procedures

• Appropriate use of uniform and personal protective equipment

• Effective personal health, hygiene practices and hygienic food service

• Explain how to report unsafe hygiene practices.

You will need to upload: Video, Photo, and an Observer Report Form

INSTRUCTIONS

VIDEO

To be able to complete this Practical demonstration, you need to record a video completing the following task in the workplace and upload into the Assessment.
You need to record the correct hand-washing procedures, explaining all steps required, using the appropriate uniform and personal protective equipment, following personal health, hygiene practices and hygienic food service and explain how to report unsafe hygiene practices (procedures).

Video must be minimum between 1 minute to 2 minutes max.

PHOTO

You must provide a picture of yourself in the workplace performing a Task and upload into the Assessment

OBSERVER REPORT FORM

You must provide an Observer Report Form after you complete your practical demonstration, which needs to be completed and signed by a person who has been working with you in the industry or is currently working with you or you have volunteered with, observer must have a minimum of 12 months experience. This Observer Report Form must be uploaded as an evidence in the student Assessment.

Please ensure that the observer, observes you doing everything listed above on the report on three (3) separate occasions (during food preparation activities)

Once you submit all three (3) evidences , they will be marked as 100% but a Trainer will grade manually after submission. If you are successful, a Statement of Attainment will be sent by email.

Where can I do my Practical Test?

It must be demonstrated in an industry workplace; or an industry-realistic simulated environment.

This workplace can be:

• A commercial food preparation area (kitchen, café, staff canteen, restaurant, etc)

• In case you have difficulties to find a suitable place, you can always arrange a volunteer place in the community.

Assessment must ensure access to all fixtures and equipment required in the specific industry environment. This includes:

• food handler gloves

• receptacles for storage and display purposes

• serving utensils

• appropriate changing facilities

• personal protective equipment (PPE) relevant to job role

• appropriate facilities for handwashing: designated hand washing sink, antiseptic liquid soap, single use towels, warm running water, first aid kit, ready to eat food items

• current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority

• Australia New Zealand Food Standards Code

• current organisational hygiene and food safety policies and procedures.

NOTE:
You must watch the whole Presentation to be able to proceed to the Tests.
Except short answers & practical Tasks that will be graded after submission

Duration: 4-6 hours depending upon student’s experience.

How long your Course will be actived?: Course due 2 months, after this period it will become inactive.

ENROLMENT REQUIREMENTS:

Full Name: Please ensure you spell your name correctly

Unique Student Identifier (USI) number: If you do not have one, please apply HERE This is a compulsory requirement for all applicants.

Email Address

A suitable device, such as computer, laptop, tablet or smartphone with Internet access- including a webcam to record your Practical Test.

Please any questions, contact us at : shortcourses@interlearning.com.au

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