About the Course
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.
Meet your Trainers
Karen Sheldon Training RTO:70045 partners with Saltbush Training through a third-party arrangement to have Saltbush Training deliver nationally recognised training on its behalf.