This course is designed for all people supervising food operations in the Hospitality or Retail food industries. Pre-requisite Level 1 Hospitality.
This unit is for the hospitality industry - commercial catering and retail venues where food is stored, prepared, displayed, served and disposed of. It applies to venues that operate a permanent or temporary kitchen or smaller food preparation area, including restaurants, cafes, clubs, hotels, attractions, events and conference venues, fast food restaurants, retail food outlets such as sandwich shops and food court outlets. It would also apply to water carriers, bulk food distribution centres and tour operators involved in the preparation and service of food at temporary sites.
Safe food handling practices are based on policies and procedures outlined in an organisation food safety program. The program and its procedures are based on the hazard analysis and critical control points (HACCP) method.
Participants receive a nationally recognised Statement of Attainment on the successful completion of the course.