Follow Workplace Hygiene Procedures
SITXOHS002A Follow Workplace Hygiene Procedures (Nationally Recognised)
Is food handled in your workplace? Do employees know how to follow and apply safe workplace procedures, to reduce the likelihood of food contamination?
Food poisoning is a serious matter. In fact, a 2008 report by Oz Food Net estimated that 5.4 million occur each year in Australia. It is the responsibility of employers and food handlers to follow hygiene procedures that minimise the risk of food being contaminated while it is being prepared and served.
If food is handled in your workplace, is it done safely? Do employees have an adequate understanding of how to properly follow and apply safe workplace procedures, to reduce the likelihood of food contamination?
This Nationally Recognised course provides the essential skills which will assist anyone who handles food, to understand:
- Their workplace requirements and responsibilities
- What hygiene hazards are and how they can be identified
- What procedures need to be followed to eliminate potential hygiene hazards
- The procedure for reporting health issues
- How to prevent food contamination and cross-contamination from occurring.
Important note: a Third Party Report must be submitted once the course is finished. It will be used, along with the in-course assessments, to deem competence for this Unit of Competency.
To meet the Third Party Report requirements, access is required to a relevant workplace setting. A supervisor, employer or someone with appropriate industry experience will have to comment on the participant's ability to perform the relevant skills/knowledge noted in the Third Party Report.
The course is not complete until the Third Party Report has been submitted and shown to demonstrate the candidate’s skills/knowledge. The Third Party Report must be submitted within 12 months of course enrolment; submission does not assure Competence.
Anyone who handles, comes into contact with, or is near food at their workplace, or anyone who, through their actions/inactions at work could contaminate food.
Topic 1 - Hygiene Requirements
Section 1 - Acts and Regulations
Section 2 - Workplace Obligations
Topic 2 – Hygiene Hazards
Section 1 – Causes of Hygiene Hazards
Section 2 – Microorganisms
Section 3 – Food Poisoning
Topic 3 – Hygiene Procedures
Section 1 - Food Storage
Section 2 - Cooking Food Safely
Section 3 - Personal Hygiene Procedures
Section 4 - Cleaning Schedules
Section 5 – Pest Control Programs
Section 6 – Disposing of Garbage Safely
Section 7 – Food Packaging
Topic 4 – Reporting Health Issues
Section 1 – Defining Health Issues
Section 2 – Indicators of Personal Health Issues
Section 3 – Reporting Contamination Incidents
Topic 5 – Preventing Food Contamination
Section 1 – Clothing/PPE
Section 2 – Cross Contamination of Food
Section 3 – Preventative Measures
Section 4 – Procedure for Washing Hands
Online training benefits
- Do it anytime
The training course is available 24 hours a day, seven days a week. The course can be completed anywhere using a standard computer and Internet.
- Take it at your own pace
AVELING's course keeps track of your progress. This means you can take the course over several days or weeks if needed.
It’s convenient and easy to use. Enrol now and start managing food hygiene in your workplace today.
- Skip content you already know
You can take a test at the beginning of each topic and depending on the outcome, you can skip part or all of the content in that topic.
Unit of Competency
SITXOHS002A Follow Workplace Hygiene Procedures
On successful completion participants will receive a Statement of Attainment for the Unit of Competency outlined above.
|Dates:||Anywhere using a standard computer and Internet
|Fee:||$75.00 (GST free)|
Last updated: 4 February, 2014