These units of competency from the SIT12 Tourism, Travel and Hospitality Training Package provide a set of skills to work hygienically when handling food and to ensure the safety of food during its storage, preparation, display, service and disposal.

It meets the prescribed certification requirements, under some Australian State and Territory food safety laws, for individuals to work as food safety supervisors.

Food handing personnel or food safety supervisors working in tourism, hospitality and catering organisations with permanent or temporary kitchen premises, smaller food preparation or bar areas.

Achievement of these units provides credit towards a number of catering, cookery, hospitality and kitchen Certificate II, III, IV, Diploma and Advanced Diploma qualifications.