SIT10222 – Certificate I in Hospitality

SITXFSA005 Use hygienic practices for food safety

• Uniform and Personal Protective Equipment (PPE)
• Food handler gloves
• Receptacles for storage and display purpose
• Serving utensils
• Appropriate changing facilities
• Appropriate facilities for handwashing:o designated hand washing sinko antiseptic liquid soapo single use towelso warm running water
• First aid kit
• Ready to eat food items
• Current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority
• Australia New Zealand Food Standards Code
• Current organisational hygiene and food safety policies and procedures.

SITHCCC025 Prepare and present sandwiches

• Fixtures and large equipment (burner, commercial grade work benches (1.5 m per person) designated storage areas for dry goods and perishables, sink,
• Refrigeration unit with shelving, salamander grill (one per eight persons), sandwich press, scales, slicing machine.
• Small equipment (assorted pots and pans, can opener, containers for hot and cold food, colander, cutting boards, knife sharpening equipment – sharpening steel and sharpening stone)
• Knives (bread knife, chef’s knife, palette knife, paring knife, utility knife)
• Small utensils (grater, peelers, corers and slicers, tongs and serving utensils, sandwich cutting guide)
• Packaging materials
• Receptacles for presentation and display purposes
• Food safe gloves
• Cleaning materials and equipment (cleaning cloths, commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas, dustpans and brooms, garbage bins and bags, hand towel dispenser and hand towels, mops and buckets, separate hand basin and soap for hand washing, sponges, brushes and scourers, tea towels)
• Organisational specifications (equipment manufacturer instructions, for presentation requirements, mise en place lists and standard recipes, food safety plan, guidelines relating to food disposal, storage and presentation requirements, safety data sheets (SDS) for cleaning agents)
• Variety of commercial ingredients for preparing sandwiches.

SITHFAB024 Prepare and serve non-alcoholic beverages

• Minimum of three different service periods with customers
• Fixtures and large and small equipment (refrigerator, blender, juicer, milkshake machine, standard range of glassware and service-ware, equipment used to prepare non-alcoholic beverages)
• Stock (Condiments, garnishes, accompaniments, ice, commercial range of non-alcoholic beverages)
• Cleaning materials and equipment
• Organisational specifications (equipment manufacturer instructions, beverage menus, standard recipes for non-alcoholic beverages, price lists, retail promotional materials, safety data sheets (SDS) for cleaning agents and chemicals or plain English workplace documents or diagrams)