Home > Academy Training Courses

Safe Food Handling: Apply retail food safety practices (SIRRFSA001A)

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 Apply Retail Food Safety Practices  course is a competency based program with a Statement of Attainment issued on successful completion.


The course covers:

  1. Apply Personal Hygiene and Sanitation
  2. Identify Food Safety Program
  3. Store and Handle Food Products Hygienically
  4. Clean Work Areas and Equipment
  5. Monitor Food Safety
  6. Contribute to Continuous Improvement


Other Items

  • Handling Chemicals
  • Maintaining Work Areas
  • Product Handling
  • Use of PPE
  • Record Keeping fort eh Food Safety Program
  • Personal Hygiene
  • Avoidance of Cross Contamination
  • Cleaning of Venue
  • Relevant Legislation and Statutory Requirements