The course duration is 25 hours including classroom sessions *, supervised directed study, self-directed study, assessment and practical placement. Students undertake a “1 Day” classroom session and a practical placement of 10 hours.

*With the current pandemic situation, classroom sessions will be delivered online to enhance safety of students and trainers.

Please note: The course duration may vary for individual students based on their current academic and work experience. All students will be assessed on an individual basis for their ability to meet the course requirements within an extended or reduced time frame.

Classroom based training and supervised practical experience in a food services setting.

The course is delivered in a blended format and includes face to face (classroom)/ online (live webinars), self-paced (learning materials on Moodle) and face to face (practical placement/workplace).

Volume of learning includes:

• Theory/ Skills Training = 4hrs
• Supervised directed study= 4hrs
• Self-directed study= 3hrs
• Assessment = 4hrs
• Practical Placement 10hrs

Level 1/169 Plenty Road, Preston, VIC 3072 and Practical Placement location as negotiated.

Participants will be able to enhance own skills to undertake their existing job role/s in a safe manner and/or gain opportunities to undertake roles in their specific sectors, where an in-depth knowledge of infection prevention and control is desirable.

As a result of COVID-19, a large number of workers require skills to decrease the risk and transmission of infection while undertaking their daily duties. While the fundamental principles of infection control may be consistent, these skills will likely require some contextualisation in different industries.

The skill set HLTSS00066 Infection control (food handling) provides a set of skills to follow organisational infection prevention and control policies and procedures, including implementing standard and transmission-based precautions and responding to infection risks in organisations that include food handling in their operations.
This skill set is for individuals working in various capacities in workplaces that handle food who require the skills and knowledge to decrease the risk of and transmission of infection whilst carrying out their daily duties.

The single unit “ HLTINFCOV001 Comply with infection prevention and control policies and procedures” describes the skills and knowledge required to follow organisational infection prevention and control procedures, including implementing standard and transmission-based precautions and responding to infection risks. This unit applies to individuals working in health and direct client care contexts.

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.

View Course Units

• Follow standard and additional precautions for infection prevention and control
• Identify infection hazards and assess risks
• Follow procedures for managing risks associated with specific hazards

This course is beneficial for any person who may:

• May be engaged in direct client / customer interactions such as health, aged care, disability support and food handling sectors.
• The unit is also open to general public who would like to enhance their knowledge in infection prevention and control.

There are no pre-requisites for undertaking this short course.

ALACC entry requirements require that applicants must:

• Be at least 18 years’ old
• Have satisfactorily completed Year 11 or equivalent

Please note: Proficiency in English is required to meet Industry standards.

Students will be undertaking Pre-Training Review and LLN test prior to enrolment. The LLN test is not an entry requirement, students are asked to undertake the same so appropriate academic support can be ensured throughout the course of study.

Where relevant, students may enquire for Recognition of Prior Learning (RPL) and Credit Transfer. These will be assessed according to the ALACC’s policy & procedures to determine if/how much advanced standing will be granted.

This qualification holds National Recognition. Student will get a statement of attainment for HLTSS00066 Infection control (food handling) skill set comprising of one unit HLTINFCOV001 Comply with infection prevention and control policies and procedures.

Assessments will be conducted to determine the achievement of competency-based learning outcomes. Assessments may include student questions, case study/ scenarios, practical skills observation and assessment (simulated environment/ practical placement).

Students will be required to undertake work placements to apply knowledge and develop their skills as part of the course requirements. Placements may occur in a food services setting in health or community sector organised by ALACC and according to the course requirements.

While ALACC takes responsibility to provide work placements, students have the choice to find a work placement close to their place of residence. All placement arrangements have to be approved prior to commencing placement. ALACC will negotiate and have an Agreement with the Placement Provider before the student attends work placement.

Please note: The cost for the practical placement is included in the fee. However, if a student does not attend the allocated placement then the student will have to pay for the costs set by the practical placement providers for cancelling their placements.

Placements dates will be provided by the placement provider and can be subject to change depending on the appropriate Placement Provider’s ability to take students at a specific given period. Students may need to be flexible with these dates and ensure they can attend the placements as soon as it is available.

Students will be required to attend post-placement sessions for assessment.

Please ask us about credit transfers.