Unit Standard 167 Certificate

Personal hygiene when working with food in a food business under supervision.

• Body, clothing, and footwear
• Hands and nails
• Skin conditions
• Illnesses that may cause contamination of food
• Work habits that prevent contamination
• Personal habits that may cause contamination

Prevent contamination in a food business under supervision.

• Work area and equipment management
• Food items management
• Rubbish management
• Pest control

Measure, record, and act on the temperature of high-risk food in a food business under supervision.

• Critical limits for temperature and time
• Thermometers and measurements
• Take corrective action if applicable

Prerequisites:

• English proficiency: All learners are required to have a level of written and oral English equivalent to IELTS 5.5 or higher to be eligible to attend this course.
• Learners must have access to the following: Device: Computer / laptop in good working condition with audio and video capability. Stable internet connection. Ability to record and upload the practical video assessment for Food Safe to assess.
• The following conditions apply when assessing against this unit standard:
  • The learner must be under time pressure
  • The learner must prepare a food item for consumption (The prepared meal must have an end user)

Pre & Post course learning:

Learners will receive pre-course reading material prior to training day. Learners are expected to engage in some self-directed learning. Please take the time to review all documents and familiarise yourself with materials. This is to help you make the most of your learning experience on training day.

Following the course, learners must (1) complete the assessment workbook and scan it back to Food Safe and (2) record and upload the practical assessment within 10 weeks of the training date. Food Safe will provide information towards this.