This Unit of Competency has been superseded by SITXFSA002: Participate in safe food handling practices.
This unit is one of two required to be a Food Safety Supervisor in the Hospitality sector. SITXFSA201 takes an in-depth look at what is required to implement a food safety program, and how to identify and correct any possible food safety breaches.
Having completed this unit of competency, the trainee is expected to be able to locate and understand the food safety program, know how to test for and correct any breaches, understand how to dispose of waste and contaminated goods safely, and maintain personal hygiene in a manner appropriate to the workplace. This includes knowing what to do, and what not to do, in the case of illness.
This unit of competency covers the 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.
This unit applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation areas.
This includes restaurants, cafes, clubs, hotels, tour operators, attractions, function, event, exhibition and conference caterers, educational institutions, aged care facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, in-flight and other transport caterers.
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. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen hands and food and beverage attendants.
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