SITSS00068
Food Handling Skill Set
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Online delivery
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Maximum enrolment period of 4 weeks
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$90
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Award issued by Tactical Training Group - National Registration Code: 91054

Overview
The foundation of any great dining experience isn't just flavor—it's trust. The Food Safety for Food Handlers course is your essential starting point for working in the hospitality and catering industries, ensuring that the food you serve is as safe as it is delicious.
This focused short course covers the critical skills and knowledge required to follow standard hygiene procedures. It goes beyond simple cleanliness; it creates a mindset of safety that protects customers, colleagues, and the reputation of your venue.
You will learn how to identify food hazards, prevent contamination, and maintain impeccable personal hygiene. Whether you are in a bustling commercial kitchen, a café, or a catering environment, this course ensures you are compliant with national food safety standards and ready to handle food with confidence.
Who is this course for?
This skill set is for new and existing food handlers across the tourism, hospitality, and catering sectors.
It is the ideal course for:
- Kitchen Staff: Chefs, cooks, kitchen hands, and sandwich artists.
- Service Staff: Baristas, bartenders (handling garnishes), and food runners.
- Aspiring Professionals: Individuals seeking their entry ticket into the industry who need to meet mandatory compliance requirements before stepping into a kitchen.
Compliance requirement
To comply with the requirements contained in the Australia New Zealand Food Standards Code, food handlers must have completed a food safety training course or possess adequate skills and knowledge before handling food.
Food safety legislative and knowledge requirements may differ across borders.
Course plan
This unit defines the essential performance outcomes, skills, and knowledge required to use personal hygiene practices to prevent the contamination of food and food-borne illnesses.
It focuses on the ability to strictly follow predetermined organisational procedures and to proactively identify and control food hazards before they pose a risk to the customer.
Units of competency addressed:
Learning outcomes
The skill set aims to equip participants with the essential knowledge to prevent foodborne illness and maintain a safe workplace.
Upon completion, participants will be able to:
- Apply correct hand-washing procedures and maintain personal cleanliness to prevent contamination.
- Follow organisational procedures for receiving, storing, preparing, and serving food to ensure it remains safe for consumption.
- Identify high-risk situations and apply techniques to keep raw and cooked foods separate.
- Recognise potential hygiene hazards (biological, chemical, and physical) and take appropriate action to eliminate them.
- Understand the difference between cleaning and sanitising, and apply correct methods to equipment and surfaces.
- Accurately report hygiene breaches and food hazards in line with workplace protocols.
National recognition
Upon successful completion of the training and assessment, you will receive a statement of attainment. This statement of attainment holds national recognition and is valued by industry and educational institutions, both in Australia and globally.
Meet our team
Frequently Asked Questions
Course & Certification Fee
The fee for the course is $90.
Re-enrolment Policy
The maximum enrolment period for this course is 4 weeks. If you are unable to complete the course within this timeframe, a $50 re-enrolment fee will be required to extend your course access.
Online Delivery
The course is a 100% online course. This means you will complete all training and assessment via self-paced eLearning and assessment within the Allara Learning Student Portal.
Through the Student Portal you will be able to:
- Access your learning materials and assessments
- Undertake and complete assessments
- Contact your trainers and assessors
- Receive feedback on your assessment outcomes
- Access a wide range of support materials and resources
Workplace requirements
The course includes the integration of work activities and projects. As such, you will need to have access to a commercial food preparation and service environment.
Timeframe
You will have a maximum enrolment period of 4 weeks to complete all course requirements. If the course is not completed within this 4-week window, a $50 re-enrolment fee will apply to continue.
Education entry requirements
There are no formal entry requirements for this course.
Workplace environment
To be able to undertake this course you will need to be currently employed in a food service business or be able to access an operational food preparation area. The operational food preparation area must have the following:
- Appropriate facilities for handwashing
- Current organisational food safety programs, policies and procedures
- Food ingredients and ready to eat food items
- Protective clothing
- Cleaning materials and chemicals
- Pest control chemicals and equipment
- Food handling, storage and display equipment
- A supervisor or manager that can verify your skills and complete a third-party report
- Your workplace and access to a suitable supervisor will need to be verified by the Allara Learning assessor prior to completing the workplace assessment tasks.
English language requirements
In order to successfully enrol in this course, you must have a level of proficiency in written English, allowing you to engage in the course materials and content, and ensuring you can undertake the variety of assessments.
Yes. This course is a supplementary short course and is exempt from the requirements of the ESOS Act. This means that international students on a subclass 500 Student Visa (or equivalent), are eligible to enrol even if the course is not registered on CRICOS.
As this is a work-based course, please keep the following in mind:
- This course is designed to provide specific skills required for employment in Australia.
- Any work-based assessment components undertaken as part of this course will count toward your student visa work limitation (typically 48 hours per fortnight during study periods).
- All international students studying with an Australian RTO must have a Unique Student Identifier (USI) before a nationally accredited certificate can be issued. If you do not have one, you can create it at usi.gov.au.
Yes, or you must have regular access to a commercial kitchen.
Because this course uses workplace-oriented projects as a primary assessment method, it is essential that you can apply your learning in a real-world setting. You do not necessarily need to be in a paid role, but you must have access to a commercial food preparation and service environment via:
- Employment: Current work in a café, restaurant, hotel, or similar hospitality venue.
- Work Experience: A formal volunteering or placement arrangement in a commercial kitchen.
This access ensures you can complete the practical on-the-job tasks and assessments required to demonstrate your competency.
Learning resources
To access learning and assessment materials, you will need to have access to a computer or tablet with internet access. Your computer will need to have an appropriate suite of office software such as Microsoft office, G Suite or equivalent installed.
Some assessment tasks and projects may require access to a printer and scanner.
Food service environment
You will also need access to a fully equipped food preparation and service environment. This operational food preparation area must have the following:
- Appropriate facilities for handwashing
- Current organisational food safety programs, policies and procedures
- Food ingredients and ready to eat food items
- Protective clothing
- Cleaning materials and chemicals
- Pest control chemicals and equipment
- Food handling, storage and display equipment
- A supervisor or manager that can verify your skills and complete a third-party report
Your workplace and access to a suitable workplace supervisor will need to be verified by the Allara Learning assessor prior to completing the workplace assessment tasks.
Yes, this course is accredited under the Australian Qualifications Framework (AQF), Australian Skills Quality Authority (ASQA).
Upon successful completion of this course, participants will receive a Statement of Attainment for the SITXFSA005 Use hygienic practices for food safety unit of competency.
Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:
- Academic and learning support
- Language, literacy and numeracy support
- External support and counselling services
- Peer networks
For more information please see the Allara Learning Student Handbook. We recommend that you read the handbook prior to enrolling with us.