Use hygienic practice for hospitality service

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 SITHIND001 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).

$15.00 inc GST

Total: $15.00

Unit information about the SITHIND001 training material in this resource

SITHIND001 information from


This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to maintain the health and wellbeing of self and others.

The skills and knowledge to ensure food safety are covered in SITXFSA001 Use hygienic practices for food safety.

The unit applies to all hospitality service environments. Individuals at all levels use this skill in the workplace during the course of their daily activities.

Unit mapping information

SITHIND101 Use hygienic practices for hospitality service

Licensing, legislative, regulatory or certification requirements

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Working in Industry

Prerequisite, co-requisite or interdependent assessment of units

Not applicable

Assessment conditions

Skills must be demonstrated in a hospitality industry service environment. This can be:

  • an industry workplace

  • a simulated industry environment

Assessment must ensure access to:

  • organisational specifications:

    • guidelines relating to personal hygiene and presentation requirements

    • guidelines relating to workplace hygiene standards and hazards

  • others with whom the individual can interact; these can be:

    • others in an industry workplace who are assisted by the individual during the assessment process; or

    • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

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