Food Handlers – Hospitality Sector-Face to Face Training- On Campus

A food handler is anyone who works in a food business and who either handles food or surfaces that are likely to be in contact with food such as cutlery, plates and bowls. A food handler may do many different things for a food business. Examples include making, cooking, preparing, serving, packing, displaying and storing food. Food handlers can also be involved in manufacturing, producing, collecting, extracting, processing, transporting, delivering, thawing or preserving food.

Australian Food Safety Standard 3.2.2 (Food Safety Practices and General Requirements) requires that people who handle food and the people who supervise them have the skills and knowledge in food safety and food hygiene for the work they do.The aim of the Food Handlers course is:

1. To learn about correct storage temperatures
2. Dealing with 'danger' foods
3. Personal Hygiene
4. Cleaning food preparation areas and
5. Pest control

This course is accredited as ‘SITXFSA001 - Use hygienic Practices for Food Safety'. and is a pre-requisite for Food Safety Supervisor training and accreditation.

Please note: A good understanding of written and spoken English is required to undertake this course.