FOOD SAFETY ACCREDITED COURSES

HOSPITALITY INDUSTY

Food Safety Level 1 – SITXFSA001 - Use hygienic practices for food safety. This course is for people working in the hospitality or retail food jobs like:

kitchen hands cooks chefs catering staff food and beverage attendants sandwich hands café and fast food outlet cooking crew catering operations or retail food outlets canteen staff

Food Safety Supervisor Level 1 & 2 HospitalityLevel 1 – SITXFSA001 - Use hygienic practices for food safety. Level 2 – SITXFSA002 - Participate in safe food handling practices

• Follow workplace hygiene procedures in accordance with enterprise standards and legal requirements. • Handle and store all items according to enterprise requirements and legal obligations. • Take corrective action to minimize or remove a risk within the scope of individual responsibility and in accordance with enterprise and legal requirements. • Knowledge of factors which contribute to workplace hygiene problems • Sources of and reasons for food poisoning • Understanding of the importance of following hygiene procedures and of the potential implications of disregarding those procedures • Food safety hazards are identified, monitored and controlled as required by the Food Safety Program (FSP). • Food safety information is recorded to meet requirements of the food safety program • Processes or conditions which could result in a breach of food safety procedures are identified and reported • Identify and monitor food safety hazards as required by the food safety program which may include methods such as visual inspection, sampling and testing • Record results of monitoring and maintain records as required by the food safety program• Report practices or processes in own work that could result in unsafe food • Follow procedures to identify, separate and report product which is or may be non-conforming and/or implement other necessary corrective action within level of responsibility • Participate in investigating and reporting on unsafe food as identified by internal monitoring and/or customer complaints

Narre Community Learning Centre Inc. 1 Malcolm Court, Narre Warren Victoria 3805Phone: (03) 9704 7388 Fax: (03) 9704 0033 Email: admin@nclc.vic.edu.au Website: www.narreclc.net.au

ABN 36 809 112 033, Reg No. A0001109H RTO No: 3977

COMMUNITY SERVICE AND HEALTH INDUSTRY

Food Safety Level 1 – HLTFSE001 - Follow Basic Food Safety Principles

This course is designed for all people handling food in the Community and Health Service industries (E.g. Child care, aged care, hospitals, meals on wheels etc.) Food Safety Supervisor Level 1 & 2 Community and HealthThis combined course is designed for all people working in a supervisory role in food operations in the Community and Health Service industries. (E.g. Child Care, Aged Care, Hospitals, Disability Services, Meals on Wheels etc.) Level 1 - HLTFSE001 - Follow basic food safety practices Level 2 - HLTFSE005 - Apply and monitor food safety requirements HLTFSE007 - Oversee the day-to-day implementation of food safety in the workplaceCourse content includes:

• Food handling is carried out according to the food safety program • Processes or practices which are not consistent with the food safety program are identified and reported • Corrective action is taken within the level of responsibility, according to the food safety program • Personal hygiene meets the requirements of the food safety program • Health conditions and/or illness are reported as required by the food safety program • Clothing and footwear worn is appropriate for the food handling task and meets the requirements of the food safety program • Locate and follow workplace information relating to food safety responsibilities relating to own work • Monitor own work and implement any controls as required by the food safety program • Handle, clean and store equipment, utensils, packaging materials and similar items according to the requirements of the food safety program • Identify and correct or report situations or procedures that do not meet the requirements of the food safety program • Take necessary precautions when moving around the workplace and/or from one task to another to maintain food safety • Report health conditions and illness as appropriate according to the food safety program • Handle and dispose of recalled or contaminated food, waste and recyclable material according to food safety program where this is part of work responsibility • Maintain the work area in a clean and tidy state • Identify and report signs of pest infestation according to the food safety program • Legal responsibilities relating to personal hygiene practices and the reporting of illness as required by the food safety program. • Clothing and footwear requirements for working in and/or moving between food handling areas • Appropriate bandages and dressings to be used when undertaking food handling • Suitable standard for materials, equipment and utensils used in the food handling area • Responsibilities for maintaining the work area in a clean and tidy state • Use and storage of cleaning equipment as required to carry out own work responsibility • Waste collection, recycling and handling procedures relevant to own work responsibilities

Narre Community Learning Centre Inc. Page 2 of 4ABN 36 809 112 033, Reg No. A0001109H

FOOD PROCESSING INDUSTRY

Food Safety Level 1 – FDFFS1001A - Follow work procedures to maintain food safety

Course content includes:

• Follow workplace procedures to maintain food safety as required by the food safety program relating to own work

• Monitor food safety hazards as required by the food safety program. This may include methods such as visual inspection, sampling and testing

• Record results of monitoring and maintain records as required by the food safety program

• Identify and report situations that do not meet the requirements of the food safety program and/or could result in unsafe food

• Take corrective action as required by food safety program within level of responsibility

• Handle, clean and store equipment, utensils, packaging materials and similar items according to the requirements of the food safety program as required by work role

• Maintain personal hygiene consistent with the food safety program

• Take necessary precautions when moving around the workplace and/or from one task to another to maintain food safety

• Wear and maintain appropriate clothing / footwear as required by work tasks and consistent with the requirements of the food safety program

• Report health conditions and illness as appropriate according to the food safety program

Narre Community Learning Centre Inc. Page 3 of 4ABN 36 809 112 033, Reg No. A0001109H

Food Safety Supervisor Level 1 & 2 Food Processing

Level 1 - FDFFS1001A - Follow work procedures to maintain food safety

Level 2 – FDFFS2001A - Implement the food safety program and procedures

Course content includes:

• Follow workplace procedures to maintain food safety as required by the food safety program relating to own work

• Monitor food safety hazards as required by the food safety program. This may include methods such as visual inspection, sampling and testing

• Record results of monitoring and maintain records as required by the food safety program

• Identify and report situations that do not meet the requirements of the food safety program and/or could result in unsafe food

• Take corrective action as required by food safety program within level of responsibility

• Handle, clean and store equipment, utensils, packaging materials and similar items according to the requirements of the food safety program as required by work role

• Maintain personal hygiene consistent with the food safety program

• Take necessary precautions when moving around the workplace and/or from one task to another to maintain food safety • Wear and maintain appropriate clothing / footwear as required by work tasks and consistent with the requirements of the food safety program

• Report health conditions and illness as appropriate according to the food safety program

• Handle and dispose of out-of-specification or contaminated food, waste and recyclable material according to food safety program as this requirement relates to own work responsibility

• Collect samples and conduct tests according to the food safety program

• Participate in investigating food safety breaches

• Basic concepts of HACCP-based food safety.

Awareness of common micro-biological, physical and chemical hazards related to the foods handled in the work area. This includes the types of hazards likely to occur, the conditions under which they occur, possible consequences and control methods to prevent occurrence • Action required in the event of non-compliance. Corrective action is typically described in the food safety program and/or related workplace information

Narre Community Learning Centre Inc. Page 4 of 4ABN 36 809 112 033, Reg No. A0001109H