Use hygienic practices for food safety
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
A range of assessment methods may be used to assess the practical skills and knowledge of participants required to sell or serve alcohol responsibly including: role plays, case studies, problem-solving activities, written or oral questioning to assess the knowledge of legislation and other competencies in this unit.
What you need to bring along to the course?
All students of vocational and educational training are required by the Australian Government to have a Unique Student Identifier (USI). A USI also gives you easy online access to your enrolment and results information.
To find out more and register for your USI please visit usi.gov.au
For further course structure and training information please visit training.gov.au