Food Handling (SITXFSA005)

Food Handling Course Details

This course will equip you with the skills and knowledge necessary for the use and maintenance of personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. By the end of the course, you will be able to demonstrate competence in following defined organisational procedures and in identifying and controlling food hazards.

The course and skills are essential for restaurants, cafes, bars, clubs, and hotels. But it is also necessary for some tour operators, function, event, exhibition, and conference spaces, educational institutions, correctional centres, hospitals, aged care facilities, military bases, canteens, kiosks, cafeterias, and fast-food outlets, along with in-flight and transport related catering. That is any organisation with permanent or temporary kitchen premises, food preparation areas, or a bar area.

Anyone who handles food or food contact surfaces, including crockery and cutlery, during work activities is considered a food handler. And food handlers must comply with the standards and conditions set out in the Australia New Zealand Food Standards Code.

Food handlers include chefs, cooks, caterers and catering staff, kitchen stewards and hands, along with food and beverage attendants, and room attendants and front office staff if they handle food or food contact surfaces.

What You Will Learn

  • What food safety includes and why it is important
  • Identifying and assessing food safety hazards
  • The procedures for controlling risks
  • Monitoring food safety in the workplace


CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. To achieve competence in this unit you will need to complete an online assessment and a skills demonstration.

Course Duration

Three hours


On successful completion of the course, you will be issued with the nationally recognised Statement of Attainment

SITXFSA005 – Use hygienic practices for food safety

Entrance Requirements / Pre-requisites

  • Learners must be 16 years of age or older at the time of course commencement.
  • There are no pre-requisite units for this course, however, as the course is delivered in, and assessments are conducted in English, learners must have the ability to read, write, and understand English to ensure successful completion.
  • You must have a device to complete the online assessment

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