Clean Food Handling Area
This course covers the legislative and cleaning requirements to maintain food-handling areas where the work does not involve direct food contact. This unit is not appropriate for a person who has direct contact with food, raw materials or ingredients.
Food-handling areas include food courts and industrial food-processing plants.
The course teaches students legal requirements, hygiene and cleaning procedures when working in a food handling area. Selecting the appropriate equipment, chemicals and cleaning methods is essential to maintaining a hygienic, clean and safe food handling environment.
If you work in a position that requires you to prepare food you should complete the food handler’s course found on the Hospitality Institute of Australasia website.
Facts
Cost $29.70 (incl. GST)
Unit code & name Clean a food handling area
Pre-requisite None
Delivery 100% online, no classroom or assignments.
Time 3 minutes to enrol, 4-6 hours – self paced
Payment Paypal or Mastercard/Visa through our Eway internet payment facility, internet bank transfer by POLI. Click here to read about POLI.
For Employers
- Covers employer obligations under WHS legislation in relation to documented staff training.
- Training files are stored for 30 years.
- Missing staff documents can be sourced and re-sent within 48 hours.
- Coupon codes available for BSCAA members.
- BSCAA members are entitled to a 15% discount for their employees.
For Employees & Job Seekers:
- Endorsed by the bscaa and its members as the entry level course to the cleaning industry.
- Learn about your rights and responsibilities at work and how to work safely in the cleaning industry.
Course Outline:
Section 1 – Introduction to food handling and hygiene
- Food Handling
- Hygiene and the law
- What is a food safety program?
- Food Hazards and food handling principles
- How does food become contaminated?
- Bacterial contamination
- Cross-contamination
Section 2 – Assess cleaning requirements for food handling area
- Identifying WHS (Work, Health and Safety) hazards
- Maintaining a clean workplace
- Cleaning and sanitising
- Cleaning techniques
Section 3 – Select cleaning equipment and chemicals
- Protective clothing and equipment
- Colour coding
- Cleaning equipment
- Cleaning Chemicals (Detergents)
- Chemical Sanitizing
Section 4 – Prepare for cleaning
- Personal hygiene
- Policies regarding eating, drinking, chewing gum, and smoking
- Washing your hands at appropriate times
Section 5 – Cleaning food handling and food service areas
- Creating a cleaning schedule
- Sample cleaning schedule
- Monitoring the cleaning program
- Cleaning and preparing tables and public areas
- Cleaning spills in food service areas
- Waste disposal
Section 6 – Clean and store equipment
- Cleaning Tools and Supplies
- Dispose of used chemical solutions
- Prepare for the next shift
For information on how the courses work, how to enrol in a course or frequently asked questions CLICK HERE.
If you have any questions about the training please email national@bscaa.com or call 1800 312 970.
This course has been developed in conjunction with Daniels Associates, a leading Registered Training Organisation in the Cleaning Industry. This course is NOT accredited and does NOT lead to a unit of competency. The knowledge gained from this course can be used to support a recognition process for the relevant accredited unit of competency.
For more information visit the Daniels Associates website www.danielsassociates.com.au
