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This lesson explains the performance outcomes, skills, and information needed to use personal hygiene practises to prevent food contamination and food-borne illness. It necessitates the capacity to adhere to predefined organisational rules as well as the ability to recognise and control food dangers.
All organisations with permanent or temporary kitchen facilities, as well as smaller food preparation or bar spaces, are covered by this section.
Restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition, and conference catering; educational institutions; aged care facilities; correctional facilities; hospitals; defence forces; cafeterias, kiosks, canteens, and fast food outlets; residential catering; in-flight and other modes of transportation catering
It pertains to food handlers who work with food or food contact surfaces such as flatware, plates, and bowls on a daily basis. Cooks, chefs, caterers, kitchen stewards, kitchen hands, bartenders, and food and beverage attendants, as well as room attendants and front office employees, fall into this category.
The Australia New Zealand Food Standards Code requires food handlers to follow certain guidelines.
Some States and Territories require enterprises to appoint a food safety supervisor who must be certified as competent in this unit by an authorised training organisation.
Legislative and knowledge requirements for food safety may change from country to country. To decide any accreditation arrangements for courses, trainers, and assessors, those providing training to support this unit should engage the applicable state or territory food safety authority.
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