Participate in safe food handling practices

SITXFSA006

Participate in safe food handling practices

SHORT COURSE

Duration

Flexible

Delivery

Flexible

Overview

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.

Duration/Delivery

Duration

Flexible

Delivery

Flexible

Study when and where it suits you. Our flexible, self-paced courses are designed to fit around your lifestyle, allowing you to learn at your own pace from anywhere. You’ll receive 100% student support and access to a trainer for guidance throughout your learning journey.

Entry Requirements

ACOS requires that all students:

Are over the age of 18
Have access to internet, webcam, email and MS Word
Have language, literacy and numeracy skills to interpret food safety programs, record temperature logs, and report potential food hazards clearly and accurately.

Units of Competency

[None]

Career Outcomes

Fees

	Domestic & International Students
Unit Fee	$150

Education Pathway

Students who complete this unit may wish to continue their education with the following courses. This list is not exhaustive, as this Short Course may supplement any course which is part of a SIT training package.

Certificate III in Hospitality

CRICOS CODE: 114494C

VET CODE: SIT30622

This qualification prepares individuals with strong hospitality skills and industry knowledge to work independently under supervision in venues such as restaurants, hotels, cafés, and clubs. It supports multiskilling and specialisation across accommodation, food and beverage, and gaming services.

Career Outcomes

Food and Beverage AttendantFront Desk ReceptionistFront Office AssistantFunction Attendant

Duration and Delivery

Study Areas

Certificate IV in Hospitality

CRICOS CODE: 114495B

VET CODE: SIT40422

This qualification prepares hospitality workers to supervise and coordinate team operations in venues such as restaurants, hotels, cafés, and clubs. It focuses on combining operational hospitality skills with supervisory abilities to manage staff, solve problems, and oversee service delivery.

Career Outcomes

Bar SupervisorCafe SupervisorChef de CuisineChef Patissier

Duration and Delivery

Study Areas

Diploma of Hospitality Management

CRICOS CODE: 114497M

VET CODE: SIT50422

This qualification prepares senior hospitality workers to coordinate operations and manage teams across the industry. It focuses on combining hospitality skills with management knowledge, supporting roles in businesses such as restaurants, hotels, cafés, and catering services, with pathways to departmental or small business management.

Career Outcomes

Banquet ManagerFunction ManagerBar ManagerCafé Manager

Duration and Delivery

Study Areas

Diploma of Event Management

CRICOS CODE: 114496A

VET CODE: SIT50322

This qualification prepares individuals to coordinate and manage event operations using a broad range of event management skills. It leads to roles in event companies, venues, or organisations, with work involving both planning and on-site event delivery.

Career Outcomes

Event ManagerCatering ManagerCreative DirectorProgram Coordinator