This 4 hour Nationally Accredited workshop covers the skills and knowledge required for basic food safety practices including personal hygiene; conduct when working in a food service environment, basic pest control requirements and basic food disposal requirements

It describes the most basic level of competence required by any person in any industry who directly handles food
The Employability Skills Summary of the qualification in which this unit of competency is packaged will assist in identifying Employability Skill requirements

This training supports the implementation of national and state food safety legislation and regulations and is based on the national Food Safety Guideline Competency Standards.

The units covered in this basic food handlers training area prerequisite for undertaking the food safety supervisor training.

The session is delivered in a fun and easy-to-understand format and may be attended by personnel from all levels of the workplace.
There are no prerequisites to attend this training session.

On the successful completion of this training and assessment; trainees will be issued a Statement of Attainment with the following units of competency:
HLTFSE001 – Follow basic food safety practices
SITXFSA001 – Use hygienic practices for food safety

Course Description

This unit of competency describes the skills and knowledge required for basic food safety practices including:

  • Personal Hygiene
  • Conduct when working in a food service environment
  • Basic pest control requirements and
  • Basic food disposal requirements

Employment Opportunities

Completion of this unit of competency will provide the participant with the key elements to gain employment or meet the employment requirements for working in:

  • Child Care Facilities
  • Hospitals
  • Aged Care Facilities
  • Restaurants
  • Cafés
  • Food Processing

Application of Unit

This unit supports the implementation of national and state food safety legislation and regulations and is based on the national Food Safety Guideline Competency Standards

Assessment

Each participant may be assessed by a range of methods including:

  • Case Studies / Observation in the workplace where possible
  • Written Assessment at the conclusion of the session

Pre-Requisite Units

There are no pre-requisite competency units required to attend this training workshop

Recognition of Prior Learning (RPL)

RPL is available for this unit as well as any prerequisite units that may apply to this training.

Course Delivery

This comprehensive food safety training workshop is typically delivered in one 4 hour session. Training can be delivered on site at your facility reducing additional travel times for your staff.
‘Tailored’ workshops for participants from the one facility are available to be delivered in a condensed session.

Course Fees

Training fees are calculated per participant and vary according to workshop delivery:
4 Hour Nationally Accredited course: $140 pp (Minimum participation applies for onsite sessions)

Essential Outcomes

The following Elements will be covered in detail during the training session.
This will form the basis of expected knowledge at the completion of the course:

  1. Follow hygiene procedures and identify food hazards
  2. Comply with personal hygiene and health standards
  3. Contribute to the cleanliness of food handling areas, according to the food safety program
  4. Follow food safety program
Food Handlers Certificate


We are sorry but registration for this course is now closed.

Please contact us if you would like to know if spaces are still available.