Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Use hygienic practices for food safety

KHU-TOU-0195

Australian Equivalent

SITXFSA005

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the co

Elements & Learning Outcomes

E1Follow hygiene procedures and identify food hazards.

0195.E1.O1Follow organisational hygiene procedures.

0195.E1.O2Report unsafe practices that breach hygiene procedures promptly.

0195.E1.O3Identify food hazards that may affect the health and safety of customers, colleagues and self.

0195.E1.O4Remove or minimise the hygiene hazard and report as appropriate for follow-up.

E2Report any personal health issues.

0195.E2.O1Report personal health issues likely to cause a hygiene risk.

0195.E2.O2Report incidents of food contamination resulting from personal health issues.

0195.E2.O3Cease participation in food handling activities where own health issue may cause food contamination.

E3Prevent food contamination.

0195.E3.O1Maintain clean clothes and use required personal protective equipment, including appropriate bandages and dressings where required.

0195.E3.O2Prevent food contamination from clothing and other personal items.

0195.E3.O3Prevent unnecessary direct contact with ready to eat food.

0195.E3.O4Ensure hygienic personal contact with food and food contact surfaces.

0195.E3.O5Use hygienic cleaning and sanitising practices that prevent food-borne illnesses.

E4Prevent cross-contamination by washing hands.

0195.E4.O1Wash hands at appropriate times and follow hand washing procedures consistently.

0195.E4.O2Wash hands using appropriate facilities.