This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; 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.
Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.
It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
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.
For more information about the course, visit www.training.gov.au
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|Elements define the essential outcomes.||Performance criteria specify the level of performance needed to demonstrate achievement of the element.|
|1.Follow food safety program.||1.1.Access and use relevant information from organisational food safety program.|
1.2.Follow policies and procedures in food safety program.
1.3.Control food hazards at critical control points.
1.4.Complete food safety monitoring processes and complete documents as required.
1.5.Identify and report non-conforming practices.
1.6.Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.
|2. Store food safely.||2.1.Select food storage conditions for specific food type.|
2.2.Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.
2.3.Store food at controlled temperatures and ensure that frozen items remain frozen during storage.
|3. Prepare food safely.||3.1.Use cooling and heating processes that support microbiological safety of food.|
3.2.Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.
3.3.Ensure safety of food prepared, served and sold to customers.
|4. Provide safe single use items.||4.1.Store, display and provide single use items so they are protected from damage and contamination.|
4.2.Follow instructions for items intended for single use.
|5. Maintain a clean environment.||5.1.Clean and sanitise equipment, surfaces and utensils.|
5.2.Use appropriate containers and prevent accumulation of garbage and recycled matter.
5.3.Identify and report cleaning, sanitising and maintenance requirements.
5.4.Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.
5.5.Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.
|6. Dispose of food safely.||6.1.Mark and separate from other foodstuffs any food identified for disposal until disposal is complete.|
6.2.Dispose of food promptly to avoid cross-contamination.