online course
SITXFSA005 Use hygienic practices for food safety
The course applies to individuals who work as a Food Handler (Level 1 Food Safety) course. This unit will provide you with the skills and knowledge of personal hygiene and basic food safety to prevent contamination of food that could result in a food-borne illness. This course is particularly designed for workers in the hospitality, and transportation and distribution sectors.
The flexible format of the course means that you can log in as many times as required to complete the course – you do not need to complete the course all in one sitting.
Learning content is provided in an online format with the course. The assessment component consists of multiple-choice questions and written questions.
Please note that all case studies and scenarios within this course are fictional. As a wide variety of job descriptions and workplace environments exist, case studies may not always cover all types of possible scenarios encountered within your job role or scope of work.
The completion of a Third Party Observation Report is required. You will need to download and print a copy of the Third Party Observation Report to be given to your workplace supervisor/manager/team leader to complete. The report must be conducted in a real workplace after completing the online component of the course. You will be required to demonstrate your skills in a real workplace and submit the report in order to receive final competency. All sections of this report must be complete in full to be valid and considered as part of your assessment.
Instructions For This Course
For our online courses, we recommend that you use Google Chrome as your browser, as other browsers such as Internet Explorer, may not display the multimedia content of the course.
Please allow a minimum of 3 business days where all course requirements have been successfully met for a statement of attainment to be issued.
A certificate will not be issued until all online work has been completed and an Assessor has conducted the final checks.
