This unit describes performance outcomes, skills and knowledge required to apply good hygiene practices within a range of service industry operations. It requires the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the non-contamination of food and other items that might put customers, colleagues and self at a health risk.

This unit of competency complies with the national standard for food safety and hygiene practices outlined in the Australia New Zealand Food Standards Code.

This course provides partial completion of SIT20207 Certificate II in Hospitality.
Training conducted under the auspices and in partnership with YWCA NSW NTIS no 90219

One Day Course – $120 per person
Next Course Date
Friday 30th April 2010
9.30am – 3.00pm
Suite 8, 20 Woodriff Street PENRITH