SITXFSA006 – Participate in Safe food handling practices – Zealifi Academy Centre

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.

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Module 1: Introduction to Food Safety Program

1.1 Accessing and Using the Food Safety Program 3 Topics

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Overview of organisational food safety policies and procedures.

Understanding critical control points in food safety.

Activity: Identifying critical control points in various kitchen settings.

1.2 Hazard Control and Monitoring 3 Topics

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Recognising food hazards and risks in a food handling environment.

Monitoring processes for food safety.

Practical Exercise: Completing documentation for a food safety monitoring process.

1.3 Identifying Non-Conformances and Corrective Actions 3 Topics

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Identifying and reporting non-conformance practices

Taking corrective actions within scope

Respondinng to Food Safety Incidents and implementing corrective actions

Module 2: Storing Food Safely

2.1 Selecting Storage Conditions 3 Topics

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Choosing storage conditions for different types of food

Ensuring food protection against contamination.

Activity: Organising a storage area according to food safety guidelines.

2.2 Temperature Control and Cross Contamination Prevention 3 Topics

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Controlling storage temperatures and ensuring frozen items remain frozen.

Preventing cross-contamination of food items.

Activity: Safe storage techniques for various food types.

3. Preparing Food Safely

3.1 Microbiological Safety in Cooling and Heating 2 Topics

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Safe cooling and heating processes to maintain food microbiological safety.

Activity: Monitoring food temperatures during preparation.

3.2 Allergen Awareness and Customer Requirements 2 Topics

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Preparing food to meet specific customer requirements, including allergen management.

Activity: Handling customer requests for allergen-free food preparation.

Module 4: Safe Handling of Single-Use Items

4.1 Storing, displaying, and providing single-use items safely. 3 Topics

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Storing, displaying, and providing single-use items safely.

Following usage instructions for single-use items.

Group Discussion: Importance of thorough documentation in food safety.

Module 5: Maintaining a Clean and Safe Environment

5.1 Cleaning and Sanitising Protocols 3 Topics

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Cleaning and sanitising equipment, surfaces, and utensils.

Preventing garbage accumulation and handling recycled matter.

Hands-On Exercise: Cleaning and sanitising kitchen surfaces.

5.2 Equipment Maintenance and Pest Control 3 Topics

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Identifying maintenance needs and reporting incidents.

Ensuring the kitchen is free from pests and animals.

Scenario: Addressing pest sightings in the kitchen.

Module 6: Safe Disposal of Food

6.1 Procedures for Food Disposal 3 Topics

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Marking and separating food identified for disposal.

Prompt disposal to prevent cross-contamination.

Workshop: Completing documentation for disposed food items.

6.2 Documentation and Reporting 2 Topics

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Recording disposed food items accurately.

Reporting unsafe or non-compliant food disposal practices.

About Instructor

Ian

15 Courses