Provide food services
This unit is an accredited training resource consistent with the Nationally Recognised Training requirements for Vocational Education and Training (VET) and is ideal for Registered Training Organisations (RTOs) in Australia. It consists of Learning Resource Material (instructional theory), an Assessment Workbook, and information about assessment mapping to the Performance Criteria, Knowledge Evidence, and Performance Evidence requirements of this accredited unit.
Our CHCAGE006 training product is available for purchase as a hardcopy (printed) book in both Learner Guide and Trainer/Assessor Guide variants. This unit is available for enrolment and online training/assessment via Catapult LMS (Learning Management System). NOTE: If you are a training provider, please do your own validation, in accordance with your Training and Assessment Strategy (TAS).
$17.00 inc GST
Unit information about the CHCAGE006 training material in this resource
CHCAGE006 information from training.gov.au.
This unit describes the skills and knowledge required to apply basic food safety practices including personal hygiene and conduct.
This unit applies to workers in a food services environment.
Unit mapping information
No equivalent unit
Licensing, legislative, regulatory or certification requirements
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.
Unit sector or competency field
Prerequisite, co-requisite or interdependent assessment of units
The following aspects of the performance evidence must have been demonstrated using simulation prior to being
demonstrated in the workplace:
carried out work responsibilities to meet the requirements of a food safety program
The following conditions must be met for this unit:
use of suitable facilities, equipment and resources, including:
food safety program policies and procedures
menus and recipes and associated ingredients
beverages and drinking equipment
food preparation and reheating facilities and equipment
food storage equipment and facilities
appropriate clothing and footwear for food handing
hand washing facilities
Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.