Provide food services

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Participant Guide

Trainer Manual

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

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

Unit sector or competency field

None specified.

Prerequisite, co-requisite or interdependent assessment of units

None specified.

Assessment conditions

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

  • cleaning equipment

  • hand washing facilities

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.