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Safe Food Handling II: Implement Food Safety Procedures (SITXFSA001A)

Outline

The new legislation, being The Food Amendment (Food Safety Supervisors) Bill 2009 will require certain hospitality and retail food service businesses to introduce mandatory food handler training to help safeguard NSW consumers from food borne illness.

This legislation will require the businesses to have appropriately trained staff in their venue

Excerpt from Food Amendment (Food Safety Supervisors) Bill 2009

Schedule 1: No. 43        Section 106c (2)

“The proprietor of a food business must ensure that at all times at which food to which this Division applies is processed and sold by retail on premises in the course of carrying on the food business there continues to be at least one person appointed as food safety supervisor for the premises. “


Why Should I Attend?

If you are currently employed and/or intending to work in the food service industry this unit of competency may increase your chances of gaining employment.

It is vital that your knowledge on Safe Food Handling is accurate. Your entrance and or ability to remain in the industry comes at a time when there has been a demand to increase knowledge and compliance with the NSW Food Authority and OHS.

These changes have been introduced to increase and improve service standards.

This course must be completed in conjunction with Safe Food Handling (Follow Workplace Hygiene Procedures) SITXOHS002A


Time

The Implement Food Safety Procedures course is a competency based program with a Statement of Attainment issued on successful completion.


Some elements covered in this course:

  • Implement Procedures for food safety
  • Store Food Safely
  • Prepare Food Safely
  • Provide safe single use items
  • Maintain a clean environment
  • Dispose of food safely


Other Items

  • Operation of Equipment
  • Use and Clean temperature probes
  • Organise Food Safety Programs
  • Relevant Legislation and Statutory Requirements
  • Understand HACCP Principles
  • Meaning of Hazardous Foods
  • High Risk Customer groups
  • Food storage methods