Safe Food Handling (level 1)

Short Course Description

This course describes the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

Entry requirements or Pre-requisites

There are no entry requirements for this qualification.​

Note: SITXFSA001 is a pre-requisite to NSW Food Authority Food Safety Supervisor certification.

Documents issued on successful completion

On successful completion of this course you will be issued with a Statement of Attainment for the nationally recognised unit of competency completed as part of the course.

Unit Code/s:
SITXFSA001 Use hygienic practices for food safety


Learning outcomes
The delivery of this course will cover the following elements:

  1. Follow hygiene procedures and identify food hazards
  2. Report any personal health issues
  3. Prevent food contamination
  4. Prevent cross-contamination by washing hands

Course duration
6 hours

Assessments Conducted
Formal assessment will be conducted in order to assess individual’s competency regarding the required skills and knowledge within the unit of competency.

The following assessments will be conducted as part of this short course:

  • Written knowledge assessment
  • Role play observation assessment

In addition to the above, students must demonstrate use of safe​ food handling practices in food handling work functions on at least three occasions to pass assessment.