HLTFSE001
Follow basic food safety practices
This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.
Our HLTFSE001 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).
$17.00 inc GST
Unit information about the HLTFSE001 training material in this resource
HLTFSE001 information from training.gov.au.
Application
This unit describes the skills and knowledge required to comply with personal hygiene, maintain food safety, contribute to cleanliness of food handling areas and dispose of food.
This unit applies to food services workers who work under supervision and within defined guidelines.
Unit mapping information
No equivalent unit.
Licensing, legislative, regulatory or certification requirements
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Foundation skills
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.
Unit sector or competency field
None specified.
Prerequisite, co-requisite or interdependent assessment of units
Not applicable
Assessment conditions
Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:
- use of suitable facilities equipment and resources, including:
- food service and food safety program policies and procedures
- food service facilities, equipment and utensils for handling, storing and disposing of food and beverages
- appropriate clothing and footwear
- personal protective clothing and wound dressings
- food and beverages
- cleaning equipment
- hand washing facilities and equipment
- modelling of industry operating conditions
Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.