Australian and New Zealand Standards for Safe Food Handling Procedures
This subject describes the performance, 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. It applies to food handlers who directly handle food in the course of their daily work.
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Skills
Employability skills developed in this subject:
Developing Systems, Lean Leadership, Information Analysis, Performance Strategies, Decision Making, Teamwork, Monitoring, Risk Management, Problem Solving, Quality Analysis.
Performance evidence
To complete the subject the participant has been able to demonstrate the ability to:
- Apply best practice in food handling through effective cleaning, handwashing and utensil use; minimise food safety risk in storing, receiving, displaying and serving with emphasis on temperature control; and package, dispose of and transport food under conditions that maintain its safety and quality.
Knowledge evidence
To complete the subject requirements safely and effectively the individual has been able to:
- Describe the principles and processes of HACCP or equivalent systems and their role in identifying hazards; and apply techniques for monitoring and evaluating food for contamination and handling potentially hazardous foods under FSANZ regulation.
eLearning skills
Digital and study skills applied throughout:
Computer Skills, Adaptability, Self Starter, Communication Skills, Writing Skills, Organisational Skills, Teamwork, Collaboration, Time Management, Research Skills.
Language
Medium of instruction:
English is the Medium of Instruction.
This excerpt includes information sourced from training.gov.au to complement our understanding. Most of the content is based on our interpretation of that information; please note its limited use for its intended purpose.