Those who undertake this training will gain the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

It is essential training for food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Can be taught together with SITXFSA005 as food safety supervisor for $100 p.p