Safe food handling practices are based on an organisation’s individual food safety program. The program would usually be based on the Hazard Analysis and Critical Control Points (HACCP) method, but the food safety units presented in this booklet can be applied to other food safety systems.
This Food Safety Guide contains required information for two skill sets. The Food Handling skill set applies to all workers who directly handle food. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen hands and food and beverage attendants. The Food Safety Supervision skill set includes additional skills for those whose role is to monitor food safety, following predetermined procedures and ensuring compliance with an organisation’s food safety program.
A learning resource for: SITSS00050 Food Handling
SITSS00051: Food Safety Supervision skill sets
