food hygiene

Follow Workplace Hygiene Procedures   

SITXOHS002A

This is a nationally accredited course, and the unit is included in the industry course - Certificate II & III in Hospitality (Kitchen Operations) and Certificate III in Hospitality.

In the licensed hospitality industry, all staff share the responsibility to ensure that patrons are protected from contaminated food and the risk of food poisoning.

The Food Act 1984 (as amended) provides that this responsibility is now a legal requirement. All staff who handle food must, by law, know how to avoid contamination and food poisoning.

Course Outline

This is a nationally accredited course, and the unit is included in the industry course - Certificate III in Hospitality (Kitchen Operations) and Certificate III in Hospitality.

+ Food handling and the law
+ Basic hygiene principles
+ Personal hygiene
+ Cleaning food areas
+ Pest control
+ Assessing hazards
+ Food storage
+ Different food sectors

Statement of Attainment issued on successful completion of the course

Essential for all staff who work with food products in the Hospitality, Retail, Food Processing and Health sectors. Complete our course and learn how to deal with food safely and responsibly. Lots of common sense techniques that will improve the knowledge of the food handler and reduce the risk of food poisoning to customers. Ensure a clean and safe working environment and learn about the most important areas that need to be monitored.

Course duration:    3hrs (9.30am to 12.30pm)

Cost:                       $240.00 per person

Course dates:        20 September 2010 FULLY BOOKED  |  27 September 2010  |  15 November 2010  |  6 December 2010

Bookings:              (08) 8223 1818 or info@ahts.sa.edu.au

Fees effective 01 April 2010