THHBCC11B - Implement Food Safety Procedures(View unit overview as PDF
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Course type: Food Safety Training
Industry: Hospitality and Retail
General Information
This unit has application to hospitality, 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 apply to tour operators involved in the preparation and service of food at temporary sites.
Other industries will need to access industry-specific food safety units of competency.
Safe food handling practices are based on policies and procedures outlined in an organisation food safety program. The program and its procedures would normally be based on the hazard analysis and critical control points (HACCP) method but this unit can apply to other food safety systems.
Students receive a Nationally Recognised Certificate of Attainment on the successful completion of the course.