The nation-wide lockdown implemented by the Federal and all State and Territory governments in response to COVID-19 has come at a huge cost to the hospitality industry. As Australia re-opens customer-facing workplaces, many customers will want to support their local restaurants, cafes, pubs, clubs, and other hospitality venues. Those venues able to reopen cannot afford another shut down so there must be vigilance in keeping these venues safe. Whilst this course is highly theoretical, which is far from what training in the hospitality industry is known for, it is imperative that everyone in customer-facing businesses are trained in the skills and knowledge required to follow organisational infection prevention and control procedures, including implementing standard and transmission-based precautions and responding to infection risks, to minimise the spread of infection like COVID-19.
This course focuses on hand hygiene and care, routine surface cleaning, use of personal protective equipment, waste disposal, hazard identification, risk assessment in relation to infection control, implementing control measures in the workplace, and general knowledge of infection and transmission.
What You Will Learn
- Guidelines for the prevention and control of infection
- Personal and hand hygiene
- Use of personal protective equipment
- Surface cleaning
- Types of additional precautions
- Types of hazards
- Chain of infection
- Basis of infection
- Key modes of disease transmission
- Factors that increase susceptibility
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 course you will need to complete a written assessment and a skills demonstration
- Knowledge questions (completed online)
- Scenarios (completed online)
- Workplace observations (skills demonstrated in the workplace, recorded on smart device, and uploaded to online platform)
Approximately 25 hours (this is a self-paced course)
On successfully completion of this course, learners will be issued a Statement of Attainment for the nationally recognised skillset
HLTSS00066 - Infection control Skill Set (Food Handling)
Which includes the nationally recognised unit of competence
HLTINFCOV001 – Comply with infection prevention and control policies and procedures
Entrance Requirements / Pre-requisites
- Learners must be 16 years of age and over at the time of course commencement.
- There are no pre-requisite units for this course.
Fees and Government Funding
Further information regarding applicable fees and Government Funding in Victoria will be provided soon.
To access funding for this course in South Australia you must
- Currently work in a customer-facing role, including retail, tourism, transport and logistics, hospitality, cleaning, and security services in South Australia.
- Be an Australian or New Zealand citizen, permanent Australian resident, or an eligible visa holder.
- Be 16 years of age and over and not enrolled at school.
A co-contribution fee of $15 per enrolment is expected to be paid by the individual or their employer.
The South Australian government have outlined that ‘COVID clean’ training is intended for delivery to one staff member per business site. Please contact us on (03) 9654 1554 if you would like to discuss delivery to more than one staff member per site.
Further information regarding applicable fees and Government Funding in Tasmania will be provided soon.
How to enrol
To enrol into this course, please follow these simple steps
- Select your state below
- Complete your personal details and the enrolment form
- In South Australia only, pay the co-contribution fee
- Receive an email with conformation of your booking and login details to our Learning Management System