Basic Food Handler

One Day Course
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SITXFSA005 – Use hygienic practices for food safety

NEXT COURSE STARTS >> Next intake from 1 July, 2024.
DURATION >> Self-paced. Must complete within 4 weeks
COST >> $195 (Electronic Resources) or $230 (Hard Copy Resources)
PRICE INCLUDES >> Correspondence course w/resources included + onsite practical assessment

LOCATION >> ITeC 1-5 Miller Street, Coniston
NOTE >> All participants must wear enclosed shoes.

Use Hygienic Practices for FOOD SAFETY

“Food handlers must be able to show they know about and understand safe food handling, food contamination, cleaning and sanitising and personal hygiene”.
Food Authority NSW 

This entry-level certificate is suitable for staff members like you who handle food but don’t have supervisory roles. It covers essential food safety practices, including personal hygiene, temperature and pest control, and cleaning procedures. You will learn about foodborne illnesses, cross-contamination prevention, and proper storage techniques.

ITeC’s Basic Food Handler course is for people handling food in cafés, restaurants, canteens, hotels, supermarkets, fast food outlets, sandwich shops, catering operations or other food retail outlets, under supervision.

In this course students will learn how to identify and control food hazards, prevent contamination of food that may lead to food borne illnesses and accurately report on food contamination incidents and hygiene hazards.

A Statement of Attainment certificate will be provided on successful completion of this course.

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.  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.

Delivery

The course is delivered through a mixed mode of correspondence for the theory component and onsite practical assessment delivered at ITeC’s Training Kitchen.

Duration

Self-paced to be completed within 4 weeks.

Cost / Payment

$195 (Electronic Resources) or $230 (Hard Copy Resources).

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

The Tutor >>

Adriana Manfredi

Adriana Manfredi

Tutor - Hospitality & Barista

Adriana is a qualified Chef who has been working in professional kitchens for over a decade. She specialises in special occasion cakes and authentic Italian desserts at Adriana Manfredi Cakes. When she isn’t baking up a storm, Adriana can be found in our training kitchen teaching students all about the Hospitality industry.

Adriana was nothing short of an amazing, talented, knowledgeable trainer and made each and every day achievable with her warmth and wit.

Robyn Clements

Hospitality Student

Enrol Now!

If you would like to secure a position in this course enrol now!

Need Help?

If you have questions about this course get in contact.

* This training may be subsidised by the NSW Government through the Smart and Skilled program.