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Statement of Attainment in Food Handling

Product Code:SITSS00016-01V01 National Code:SITSS00016
Statement of Attainment in Food HandlingYou will gain a set of skills from the SIT12 Tourism, Travel and Hospitality
Training Package to work hygienically when handling food. The unit SITHFSA101
Use hygienic practices for food safety meets the prescribed certification
requirements, under some Australian State and Territory food safety laws, for
individuals to work as food handlers.

You will be working as a food handling worker in a range of tourism, hospitality
and catering organisations where there are permanent or temporary kitchen
premises, smaller food preparation or bar areas.

Achievement of this unit provides credit towards a number of catering, cookery,
hospitality and kitchen qualifications.

Licensing/Regulatory Information:
No licensing, legislative, regulatory or certification requirements apply to
this skill set at the time of endorsement.

Entry Requirements

There are no entrance requirements for this course.

Prior Learning

For further information please refer to the Recognition area of the Hunter TAFE website.

Career Pathways

Food handler, caf┬┐ worker, caterer, bar worker, kitchen hand, storeperson.

Disclaimer

Courses will run subject to resources and demand. For the latest information, check with the appropriate campus, as course availability is subject to review and change.

Students with Disabilities

If you are considering studying with Hunter TAFE and are unsure what impact your disability may have on your study, please feel free to contact Disability Services to find out!

Delivery Locations, Important Dates, Study Options and Timetables

Other

Course Availability

Start Date Study Options Delivery Location How to Enrol Proposed Timetable Fees & Charges Important Information
Continual Enrolment Online
for 52 weeks
Flexible Online -

15OUR-001

Students can enrol in this course at any time!

THIS COURSE IS FACILITATED 100% ONLINE - NO CLASS ATTENDANCE REQUIRED
Participants are allocated up to 3 weeks to complete their study, however depending on individual ability, it can be
Course Fee: $150.00

Total: $150.00
Other Information

THIS COURSE IS FACILITATED 100% ONLINE - NO CLASS ATTENDANCE REQUIRED
Participants are allocated up to 3 weeks to complete their study, however depending on individual ability, it can be completed in a shorter timeframe. You will be guided through a series of online activities to complete the required unit of competency, SITHFSA101 Use hygienic practices from the SIT12 Hospitality Training Package to work hygienically when handling food

The unit for food safety meets the prescribed certification requirements.

Topics covered in the eLearner resource include:

- Rights and responsiblities under the law and regulations
- Cleaning and maintenance practices
- Work practices to prevent food spoilage and poisoning problems
- Procedures to control common pests
- Principles of Hazard Analysis and Critical Point Control (HACCP)

Support is provided by your eLearning facilitator.


Enrol Now
Other campus
Semester: Semester Continual Enrolment,
Study Options: Online, , 52W weeks
How to Enrol: -
Proposed Timetable: Students can enrol in this course at any time!

THIS COURSE IS FACILITATED 100% ONLINE - NO CLASS ATTENDANCE REQUIRED
Participants are allocated up to 3 weeks to complete their study, however depending on individual ability, it can be
Information Session:
Fees & Charges: Course Fee: $150.00

Total: $150.00
Important Information: Other Information

THIS COURSE IS FACILITATED 100% ONLINE - NO CLASS ATTENDANCE REQUIRED
Participants are allocated up to 3 weeks to complete their study, however depending on individual ability, it can be completed in a shorter timeframe. You will be guided through a series of online activities to complete the required unit of competency, SITHFSA101 Use hygienic practices from the SIT12 Hospitality Training Package to work hygienically when handling food

The unit for food safety meets the prescribed certification requirements.

Topics covered in the eLearner resource include:

- Rights and responsiblities under the law and regulations
- Cleaning and maintenance practices
- Work practices to prevent food spoilage and poisoning problems
- Procedures to control common pests
- Principles of Hazard Analysis and Critical Point Control (HACCP)

Support is provided by your eLearning facilitator.