Home Courses Short Courses Use Hygiene Practices for Food Safety (Food Safety Level 1)

Use Hygiene Practices for Food Safety (Food Safety Level 1)

National Code SITXFSA001
Title Use hygienic practices for food safety
Cost $79
Duration 7 Hours

Course Description

This nationally accredited unit is for people who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. It provides personal hygiene practices for food handlers 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.

People who usually complete this course includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

After the successful completion of this course, participants will receive a nationally recognised Statement of Attainment for the unit SITXFSA001 Use hygienic practices for food safety.  

Participants will learn how to:

  • Follow hygiene procedures and identify food hazards
  • Report any personal health issues
  • Prevent food contamination
  • Prevent cross-contamination by washing hands


No prerequisites.

Course Duration

7 hours.

Venue: RGIT Australia, 28-32 Elizabeth St, Melbourne VIC 3000 or 51-53 Elizabeth St, Melbourne VIC 3000.

Method: This is a classroom-based face-to-face delivery course that combines lecture, group discussion and practical demonstration.


A range of assessments may be used including problem-solving exercises, case studies, multiple choice, written and oral questioning and practical observation to assess knowledge of the content and ability to perform safe food handling practices, and hygiene procedures in line with food safety standards and codes.


shortcourses@rgit.edu.au or (03) 8639 9000

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