This unit applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, bars, tour operators, attractions, function, event, exhibition and conference caterers, educational institutions, aged care facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, in-flight and other transport caterers.
It applies to food handlers which can be any person who directly handles food or food contact surfaces food such as cutlery, plates and bowls. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen stewards, kitchen hands, bar and food and beverage attendants and sometimes room attendants and front office staff.
At AAAT we very proud of the business we have built, and wanted to let you know why we think we are different to the other training companies.
If you chose AAAT for your training you will get;
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Your own online training account where you can store and access your accreditations and course material. You can keep this access even after you have finished for future reference
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Engaging content via a genuine on-line learning environment (not just boring old PDF or PowerPoint slides!)
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A training and assessment team with a strong history in the hospitality industry. We only provide training for the Hospitality Industry.
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A team focussed on making your learning work for you and getting you the accreditation you need as soon as possible. We have helped over 60,000 students get their training accreditations.
Perhaps, our clients say it best….
Having been in the hospitality industry for over 35 years and due to the requirement to move interstate and internationally I’ve been required to complete a range of RSA courses. The Access All Areas training programme is one of the best training modules I have completed
Mike, General Manager Resort Hotel, TAS
Just a quick email to mention how Alicia was exceptional with me today. She helped me throughout my RSA NSW online course and even stayed after work to make sure I would get my certificate -she saved my job and deserves the ''employee of the month''
William, NSW
I really appreciated the videos to make the situations more realistic. I also appreciated the 2nd and 3rd opportunities to get the answer correct rather than just being rejected as unsuccessful. It was also extremely helpful to know you were just a phone call away when I got really stuck.
Robyn, SA Vineyard
The Access All Areas RSA training programme was convenient and uncomplicated. The system was easy to navigate through and their customer service was excellent.
Mark, NSW
The Basic Food Safety unit, provides information on the use of safe food handling practices in food handling work functions in line with organisational hygiene procedures. The unit covers the following areas;
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Follow hygiene procedures and identify food hazards.
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Report any personal health issues.
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Prevent food contamination.
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Prevent cross contamination by washing hands.
To ensure that you meet the learning outcomes for this unit, you are asked to complete the following General Assessment requirements – there are two (2) main stages of the assessment:
1. Knowledge Assessment
The knowledge assessment refers to the quizzes contained throughout the course which are found at the end of each module, each question must be answered correctly to enable you to proceed to the next module. If an incorrect answer/s is submitted you will be automatically taken to the beginning of the module to re-read content and re-answer the incorrect question/s
*Please note that you are required to be in each module for a minimum of 30 minutes to progress to the next section.
2. Other Party Observation report (OPOR)
A Other Party Observation Report must be submitted once the online course is complete. It will be used, along with the in-course assessments, to deem competence for this Unit of Competency.
To meet the Other Party Observation Report requirements, the skills must be demonstrated in an operational food preparation area. This can be:
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an industry workplace
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a simulated industry environment,
The Other Party Observation Report should be completed by a supervisor, employer or someone with appropriate experience in the hospitality industry who directly observes and is in a position to make a valid comment on the learner’s use of safe work practices and their relevant skills and knowledge while performing a range of tasks in a hospitality
This section of the assessment make up the skills assessment component of this unit and provides evidence of practical and verbal communication skills.
Once the completed Observation document has been submitted, AAAT assessors will mark answers, and make contact with your Observer to verify the observation task. This means that you do NOT receive your certificate immediately, however we aim to assess as soon as possible and to secure Observer verification immediately, generally, you will receive your certificate within 1 business day upon successful completion..
Important: If you are planning on completing the Food Safety Supervisor unit you must first complete the Basic Food Safety unit as this course is a prerequisite