Certificate II in Kitchen Operations

Brisbane

• Brisbane

• UNIT CODE
• SITHCCC007
  Prepare stocks, sauces and soups

  UNIT CODE :

  SITHCCC007

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare stocks, sauces and soups
  (Mainstream)

• UNIT CODE
• SITHCCC008
  Prepare vegetable, fruit, eggs and farinaceous dishes

  UNIT CODE :

  SITHCCC008

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare vegetable, fruit, eggs and farinaceous dishes
  (Mainstream)

• UNIT CODE
• SITHCCC006
  Prepare appetisers and salads

  UNIT CODE :

  SITHCCC006

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare appetisers and salads
  (Mainstream)

• UNIT CODE
• SITHCCC003
  Prepare and present sandwiches

  UNIT CODE :

  SITHCCC003

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare and present sandwiches
  (Mainstream and TAFE at Schools)

• UNIT CODE
• SITXFSA002
  Participate in safe food handling practices

  UNIT CODE :

  SITXFSA002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
• UNIT NAME
• Participate in safe food handling practices
  (Mainstream and TAFE at Schools)

• UNIT CODE
• BSBSUS201
  Participate in environmentally sustainable work practices

  UNIT CODE :

  BSBSUS201

  Unit description :

  This unit describes the skills and knowledge required to effectively measure current resource use and carry out improvements, including reducing the negative environmental impact of work practices.

• UNIT NAME
• Participate in environmentally sustainable work practices
  (TAFE at Schools)

• UNIT CODE
• SITXCOM002
  Show social and cultural sensitivity

  UNIT CODE :

  SITXCOM002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.
• UNIT NAME
• Show social and cultural sensitivity
  (TAFE at Schools)

• UNIT CODE
• SITHCCC002
  Prepare and present simple dishes

  UNIT CODE :

  SITHCCC002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare and present simple dishes
  (TAFE at Schools)

North and Far North Queensland

• North and Far North Queensland

• UNIT CODE
• SITHFAB005
  Prepare and serve espresso coffee

  UNIT CODE :

  SITHFAB005

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare and serve espresso coffee
  (Cairns Only)

• UNIT CODE
• SITHCCC004
  Package prepared foodstuffs

  UNIT CODE :

  SITHCCC004

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Package prepared foodstuffs
  (Townsville Only)

• UNIT CODE
• SITHCCC003
  Prepare and present sandwiches

  UNIT CODE :

  SITHCCC003

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare and present sandwiches
  (Cairns, Townsville and Whitsundays)

• UNIT CODE
• SITHCCC006
  Prepare appetisers and salads

  UNIT CODE :

  SITHCCC006

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare appetisers and salads
  (Cairns, Townsville and Whitsundays)

• UNIT CODE
• SITHCCC007
  Prepare stocks, sauces and soups

  UNIT CODE :

  SITHCCC007

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare stocks, sauces and soups
  (Cairns, Townsville and Whitsundays)

• UNIT CODE
• SITHCCC008
  Prepare vegetable, fruit, eggs and farinaceous dishes

  UNIT CODE :

  SITHCCC008

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare vegetable, fruit, eggs and farinaceous dishes
  (Cairns, Townsville and Whitsundays)

Wide Bay Burnett / Sunshine Coast

• Wide Bay Burnett / Sunshine Coast

• UNIT CODE
• SITHIND002
  Source and use information on the hospitality industry

  UNIT CODE :

  SITHIND002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
• UNIT NAME
• Source and use information on the hospitality industry
  (Mainstream (Bundaberg only))

• UNIT CODE
• SITXCOM002
  Show social and cultural sensitivity

  UNIT CODE :

  SITXCOM002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise.
• UNIT NAME
• Show social and cultural sensitivity
  (Mainstream (Bundaberg only))

• UNIT CODE
• SITHCCC007
  Prepare stocks, sauces and soups

  UNIT CODE :

  SITHCCC007

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare stocks, sauces and soups
  (Mainstream all locations (excl Gympie & Bundaberg))

• UNIT CODE
• SITHCCC003
  Prepare and present sandwiches

  UNIT CODE :

  SITHCCC003

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare and present sandwiches
  (Mainstream (Gympie only) and TAFE at Schools)

• UNIT CODE
• SITHCCC004
  Package prepared foodstuffs

  UNIT CODE :

  SITHCCC004

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to package and label prepared foodstuffs for storage and transportation. It requires the ability to check the quality of food and select correct packaging materials.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Package prepared foodstuffs
  (Mainstream (Gympie only) and TAFE at Schools)

• UNIT CODE
• SITHCCC002
  Prepare and present simple dishes

  UNIT CODE :

  SITHCCC002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare and present simple dishes
  (Mainstream and TAFE at Schools)

• UNIT CODE
• SITHCCC006
  Prepare appetisers and salads

  UNIT CODE :

  SITHCCC006

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare appetisers and salads
  (Mainstream and TAFE at Schools)

• UNIT CODE
• SITHCCC003
  Prepare and present sandwiches

  UNIT CODE :

  SITHCCC003

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare and present sandwiches
  

• UNIT CODE
• SITHCCC008
  Prepare vegetable, fruit, eggs and farinaceous dishes

  UNIT CODE :

  SITHCCC008

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare vegetable, fruit, eggs and farinaceous dishes
  

Gold Coast

• Gold Coast

• UNIT CODE
• SITHCCC003
  Prepare and present sandwiches

  UNIT CODE :

  SITHCCC003

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare and present sandwiches
  

• UNIT CODE
• SITHCCC006
  Prepare appetisers and salads

  UNIT CODE :

  SITHCCC006

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare appetisers and salads
  

• UNIT CODE
• SITHCCC007
  Prepare stocks, sauces and soups

  UNIT CODE :

  SITHCCC007

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare stocks, sauces and soups
  

• UNIT CODE
• SITHCCC008
  Prepare vegetable, fruit, eggs and farinaceous dishes

  UNIT CODE :

  SITHCCC008

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare vegetable, fruit, eggs and farinaceous dishes
  

• UNIT CODE
• SITXFSA002
  Participate in safe food handling practices

  UNIT CODE :

  SITXFSA002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
• UNIT NAME
• Participate in safe food handling practices
  

Darling Downs and South West (including Ipswich)

• Darling Downs and South West (including Ipswich)

• UNIT CODE
• SITHCCC002
  Prepare and present simple dishes

  UNIT CODE :

  SITHCCC002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and present a limited range of simple menu items following standard recipes.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare and present simple dishes
  

• UNIT CODE
• SITHCCC003
  Prepare and present sandwiches

  UNIT CODE :

  SITHCCC003

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare and present a variety of sandwiches in a hospitality or catering organisation, such as cafes, kiosks, canteens and cafeterias, or to organisations where catering forms only a small part of the business.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare and present sandwiches
  

• UNIT CODE
• SITHCCC006
  Prepare appetisers and salads

  UNIT CODE :

  SITHCCC006

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and salads following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery and food storage methods. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers. It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report discrepancies to a higher level staff member for action.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare appetisers and salads
  

• UNIT CODE
• SITHFAB002
  Provide responsible service of alcohol

  UNIT CODE :

  SITHFAB002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol. Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries. The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management. The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol. Certification requirements differ across states and territories. In some cases all people involved in the sale, service and promotional service of alcohol in licensed premises must be certified in this unit. This can include the licensee and security staff. This unit covers the RSA skill and knowledge requirements common to all States and Territories. Some legislative requirements and knowledge will differ across borders. In some cases after completion of this unit, state and territory liquor authorities require candidates to complete a bridging course to address these specific differences. Those developing training to support this unit must consult the relevant state or territory liquor licensing authority to determine any accreditation arrangements for courses, trainers and assessors.
• UNIT NAME
• Provide responsible service of alcohol
  (Café Attendant)

• UNIT CODE
• SITHFAB005
  Prepare and serve espresso coffee

  UNIT CODE :

  SITHFAB005

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee beverages using commercial espresso machines and grinders. It requires the ability to advise customers on coffee beverages, select and grind coffee beans, prepare and assess espresso coffee beverages and to use, maintain and clean espresso machines and grinders. Complex repairs of equipment would be referred to specialist service technicians.

  
  

  Pre-requisite unit :

  SITXFSA001
• UNIT NAME
• Prepare and serve espresso coffee
  (Café Attendant)

• UNIT CODE
• SITHIND002
  Source and use information on the hospitality industry

  UNIT CODE :

  SITHIND002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to source and use current and emerging information on the hospitality industry. This includes industry structure, technology, laws and ethical issues specifically relevant to the hospitality industry. Hospitality personnel integrate this essential knowledge on a daily basis to work effectively in the industry.
• UNIT NAME
• Source and use information on the hospitality industry
  

• UNIT CODE
• SITXFSA002
  Participate in safe food handling practices

  UNIT CODE :

  SITXFSA002

  Unit description :

  This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code. In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
• UNIT NAME
• Participate in safe food handling practices