Provide food services
Unit Information about the CHCAGE006 training material in this resource
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.