Workers will complete the common unit which covers infection prevention and control procedures, implementing standard and transmission-based precautions, and responding to infection risks.
Two additional units are selected in consultation with our Trainer / Assessors and taken from the Certificate III training packages for either Retail or Hospitality.
Combining both theory and practical components, training is delivered as on-line learning via a virtual classroom using the Zoom App. Options for practical assessment can be on-the-job within the workplace or using a simulated environment under expert guidance, or a combination of both.
HLTINFCOV001 Comply with infection prevention and control policies and procedures.
Key Learning Outcomes:
- personal and hand hygiene
- use and scope of personal protective equipment
- surface cleaning
- reprocessing procedures for equipment
- types of additional precautions and their relevance to particular areas of work or client groups
- types of hazards in the work environment and associated risks and control measures
- chain of infection
- basis of infection
- key modes of disease transmission, and
- factors that increase the susceptibility to infection
PLUS another two (2) elective units from the Certificate III training package (for either Retail or Hospitality). Refer to the relevant Course Outline (for either Retail or Hospitality) which lists the elective subject units available.
Selected from the units below (2 units to be chosen):
SIRXHWB001 Maintain personal health and well-being
This unit looks at techniques workers can implement that facilitate improved workplace health and well-being, and work-life balance, particularly in work environments where customer contact is high and work pressures vary
SIRXWHS002 Contribute to workplace health and safety
This unit assist workers in understanding and following organisational policies and procedures for safe work practice, so they may manage their own, and anyone else’s health and safety in the workplace
SIRXCEG002 Assist with customer difficulties
This unit looks at the skills and techniques workers can utilise to solve customer problems and difficulties
SIRXIND001 Work effectively in a service environment
This unit visits the workplace rights and responsibilities of employees as well as organisational policies and procedures, and how these are applied into daily work activities.
SIRXCEG001 Engage the customer
This unit visits customer interaction and communicate during enquiries, contributing to a service culture.
Hospitality, Food Handling Electives:
SITXFSA001 Use hygienic practices for food safety
This unit covers personal hygiene practices to prevent contamination of food that might cause food- borne illnesses. This unit applies to food handlers who directly handle food or any food contact surface, during the course of their daily work activities.
SITXFSA002 Participate in safe food handling practices
This unit covers the skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in the organisations food safety program
SITXWHS001 Participate in safe work practices
This unit looks at techniques workers can use to incorporate safe work practices into their own workplace activities, whilst adhering to regulatory and organisational work health and safety (WHS) management practices
SITXCCS006 Provide service to customers
This unit visits daily customer interactions including building a rapport, determine and address customer needs and expectations, and respond to complaints.
SITXCOM002 Show social and cultural sensitivity
This unit assists worker’s social awareness and ability to communicate with customers and colleagues from a range of social and cultural groups with respect and sensitivity, addressing any arising cross- cultural misunderstandings.
Upon successful completion of all training and assessment requirements, you will receive a Statement of Attainment containing three nationally recognised units of competency, including the unit from the HLT Health Training Package which provides a set of skills for implementing infection control policies and procedures in a retail or hospitality workplace. All Statements of attainment will include HLTINFCOV001 Comply with infection prevention and control policies and procedures, plus two elective units.
All our courses are nationally recognised and are taught by exceptional trainers with real-life skills and experience.