All staff working in a venue that sells food is required to complete and hold a Food Handling or Food Safety Certificate.
The Food Handling Course is the minimum requirement and runs over 3 hours ensuring you understand the requirements to handle and store food safely and correctly. This short course will provide you with the nationally accredited Statement of Attainment ‘Use hygienic practices for food safety’ and is commonly called a Food Handling Course or an RSF (Responsible Service of Food) Certificate course.
The other option is the Food Safety Supervisor Certificate. This program runs for a full day and includes the Food Handling Course but continues on with further information and training to ensure you comply with all the council requirements that come into effect if running, owning or managing a venue that provides, serves or prepares food.
This program provides you with the Nationally Recognised Unit of Competence:
SITXFSA005 – Use hygienic practices for food safety
This food handling course conducted throughout Melbourne is designed for participants involved in food preparation in the hospitality and tourism industries.
This food handling course provides basic cleaning and hygiene knowledge, skills, principles, practices and procedures for all food handlers. It is of particular benefit to food safety supervisors, chefs, cooks, food and beverage handlers, kitchen hands, kiosk attendants, café staff and food handling staff in small businesses. It covers the following subjects:
This course in Melbourne combines the Food Handlers Course with the Food Safety Supervisors Course in one day of training to provide applicants with following nationally recognised units of competence:
SITXFSA005 – Use hygienic practices for food safety
SITXFSA006 – Participate in safe food handling practices
This nationally recognised program will deliver the above modules to instruct food handlers and food safety supervisors in their duties, responsibilities, attitudes required and relevant legislation. It covers the basic skills, knowledge and competencies required to implement food safety procedures and complete relevant documentation.
You will learn about risks involved in all processes of food production from purchasing and receiving through to distribution and delivery to customers, using HACCP procedures to identify and control food safety hazards. We will guide you through the best procedures for correctly handling food, personal hygiene, environmental hygiene, controlling the cold food chain and generally keeping food safe. We will also demonstrate the best practices to allow food safety to improve your business and reduce any hazards to your patrons
Covers the following subjects:
Assessment will be a mix of demonstrations, class based activities and a test, all completed in class time.
Students who have already completed “Hygiene for Food Handlers – Level 1” can complete level 2 for only $110 (appropriate documentation must be provided).
Please view our Fee schedule for further details about course fees.
