Child Protection & Food Safety Training - $149.50
CHCPRT025 - Identify & Report Children & Young People at Risk + HLTFSE001 – Follow Basic Food Safety Practices
- Nationally recognised training
- Save $19.50 ($169.00 when purchased separately)
- Convenient Child Protection & Food Safety Training bundle
These units apply to workers in a range of job roles providing services to children and young people including in ECEC, Out of School Hours Care, family daycare, school educators, sports and recreation staff and volunteers, and those working in community services and health contexts.
Must be over 18 years to enrol.
Child Protection & Food Safety Bundle Cost
$149.50
Unit Code & Name
CHCPRT025 – Identify & Report Children & Young People at Risk
HLTFSE001 – Follow Basic Food Safety Practices
Pre-requisite
None
Course Length
CHCPRT025 – Identify & Report Children & Young People at Risk (SELF-PACED)
- Online learning & assessment takes 5 – 6 hours to complete (self-paced)
- Final assessment marking is typically completed within 2 – 3 business days of submission (turnaround time may be longer in times of high volume).
- You have a total of 4 weeks to complete the course in its entirety (this includes amendment and resubmission of your assessment if required)
- There are no refunds if you do not complete your course within this timeframe; however, 14-day enrolment extensions are available for a small fee. Enrolment extensions are available for up to 60 days from the original enrolment expiry.
HLTFSE001 – Follow Basic Food Safety Practices
- Online learning & assessment modules take approx. 5 – 6 hours (self-paced)
- Marking is typically completed within 2 – 3 business days (turnaround time may be longer in times of high volume).
- You have a total of 6 weeks to complete the course (this includes amendment and resubmission of your assessment if required)
- There are no refunds if you do not complete your course within this timeframe; however, 14-day enrolment extensions are available for a small fee. Enrolment extensions are available for up to 48 days from the original enrolment expiry.
Valid
VIC, QLD, WA, SA, NT, ACT, TAS
HLTFSE001 – Valid in all states of Australia in the health & community sector. Please check with your local council or employer to confirm the course you require.
Other Helpful Details
How Does it Work?
Learn on your terms! This course is delivered 100% online and is accessible 24/7. You do not need to complete the course in one sitting. You can exit the course at any stage and the platform will remember where you’re up to.
The course is broken down into small, manageable sections designed to improve your learning.
- Click the Enrol Now button
- Enter your details and proceed to the payment page and pay
- After payment, you have immediate access to your My Courses tab.
- Click on the name of the course to start. No need to wait for an email with log in details!
CHCPRT025 – Identify & Report Children & Young People at Risk
Unit/Course Description
This unit describes the performance outcomes, skills and knowledge required to identify children and young people who are at risk and report in line with legislative requirements. This work occurs within legislative and policy frameworks and carries a duty of care responsibility.
This unit applies to workers in a range of job roles providing services to children and young people including in community services and health contexts.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
Elements & Performance Criteria
| ELEMENTS | PERFORMANCE CRITERIA |
|---|---|
Elements describe the essential outcomes | Performance criteria describe the performance needed to demonstrate achievement of the element. |
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Performance evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- implement work practices which support the protection of at least two children and young people, including:
- complying with regulations, legislation and duty of care responsibilities
- employing child-focused and ethical work practices to uphold the rights of children and young people
- maintaining confidentiality
- identifying and responding to concerns in the protection of children and young people
- read and interpret the procedures for reporting children and young people at risk in line with organisational policies and procedures and legislative requirements.
Knowledge evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- types, indicators and dynamics of abuse:
- physical
- emotional
- psychological
- sexual
- neglect
- parental
- pre-natal
- protective and risk factors that apply to different groups:
- age
- gender
- disability
- culture
- sexuality
- key aspects of the United Nations Convention on the Rights of the Child
- impact of risk of harm
- characteristics of children and young people of risk
- characteristics of child-focused work practices
- engagement techniques for working with children and young people:
- establishing rapport
- asking non-leading and open questions
- active listening techniques
- duty of care, professional boundaries, and responsibilities
- impact of trauma on children and young people
- ethical needs and considerations including:
- approaches that incorporate the conventions on the rights of the child and human rights
- obligations as defined by the job specification and employing organisation
- obligations as stated in relevant codes of practice, licensing, accreditation registration to professional bodies and service agreements
- principles of ethical decision making
- overview of legal system and how it pertains to the job role:
- child protection system, including reporting protocols, responses to reporting and interagency policies
- child protection legislation in the relevant State or Territory
- Commonwealth, State or Territory requirements and processes for notifying risk, suspected harm and reporting process
- statutory and policy requirements relating to job role
- organisational policies and procedures for:
- gathering information
- documentation
- reporting
- communication
- privacy and confidentiality
HLTFSE001 – Follow Basic Food Safety Practices
Course Description
This unit describes the skills and knowledge required to comply with personal hygiene, maintain food safety, contribute to cleanliness of food handling areas and dispose of food. This unit applies to food services workers who work under supervision and within defined guidelines. 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.
1. Comply with personal hygiene standards as required by the food safety program
1.1 Follow personal hygiene procedures
1.2 Report health conditions and/or illness and follow organisation procedures for continuing participation in food services
1.3 Follow organisation requirements for wearing bandages and dressings
1.4 Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination
1.5 Follow hand washing procedures and use required facilities
2. Contribute to the cleanliness of food handling areas according to the food safety program
2.1 Maintain the workplace in a clean and tidy order to meet workplace requirements
2.2 Comply with workplace measures to prevent pests entering food premises
2.3 Identify and report indicators of pest presence
3. Follow food safety program
3.1 Handle and store food according to the food safety program
3.2 Store, use and dispose of single use items appropriately to avoid damage and contamination
3.3 Keep food for disposal separate and follow procedures for food disposal
3.4 Identify and report processes and practices which are not consistent with the food safety program
3.5 Take corrective action within level of responsibility
3.6 Report any corrective action to supervisor and according to legislative and organisation documentation requirements.
Elements and Performance Criteria
| ELEMENTS | PERFORMANCE CRITERIA |
|---|---|
Elements define the essential outcomes. | Performance criteria specify the level of performance needed to demonstrate achievement of the element. |
1. Comply with personal hygiene standards as required by the food safety program | 1.1 Follow personal hygiene procedures 1.2 Report health conditions and/or illness and follow organisation procedures for continuing participation in food services 1.3 Follow organisation requirements for wearing bandages and dressings 1.4 Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination 1.5 Follow hand washing procedures and use required facilities |
2. Contribute to the cleanliness of food handling areas according to the food safety program | 2.1 Maintain the workplace in a clean and tidy order to meet workplace requirements 2.2 Comply with workplace measures to prevent pests entering food premises 2.3 Identify and report indicators of pest presence |
3. Follow food safety program | 3.1 Handle and store food according to the food safety program 3.2 Store, use and dispose of single use items appropriately to avoid damage and contamination 3.3 Keep food for disposal separate and follow procedures for food disposal 3.4 Identify and report processes and practices which are not consistent with the food safety program 3.5 Take corrective action within level of responsibility 3.6 Report any corrective action to supervisor and according to legislative and organisation documentation requirements |
Performance evidence
The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:
- identified at least 4 appropriate times for hand washing and followed correct hand washing procedures
- cleaned and tidied work areas at least 2 times to avoid contamination and pests
- identified at least 2 food items for disposal and followed food disposal procedures
- identified, corrected and reported at least 2 processes or practices that were not consistent with food safety program.
Knowledge evidence
The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:
- food safety program and procedures and consequences of not following these procedures
- current national, state or territory food safety laws, standards and codes, including:
- meaning of contaminant, contamination and potentially hazardous foods as defined by the current code
- hygiene actions that must be adhered to by businesses to avoid food-borne illnesses
- employee responsibility to participate in hygienic practices
- reasons for food safety programs and what they must contain
- role of local government regulators
- basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety
- food hazards and major causes of food contamination and food-borne illnesses, including:
- airborne dust
- colleagues without appropriate training or understanding of good hygiene practices, policies and procedures
- contaminated food
- contaminated garbage
- dirty equipment and utensils
- equipment not working correctly, including fridge and temperature probes
- items, including linen, tea towels and towels that may be contaminated with human waste, including blood and body secretions
- not following organisation procedures
- vermin
- sources and effects of microbiological contamination of food
- personal hygiene requirements, including:
- appropriate bandages and dressings to be used when undertaking food handling
- clothing and footwear requirements for working in and/or moving between food handling areas
- reporting of illness
- restrictions on wearing of jewellery and other adornments, such as nail polish
- personal clothing maintenance, laundering and storage requirements
- workplace hygiene hazards when handling food and food contact surfaces, including:
- pest containment requirements
- responsibilities for maintaining the work area in a clean and tidy state
- suitable standard for materials, equipment and utensils used in the food handling area
- use and storage of cleaning equipment
- food disposal requirements
- waste collection, recycling and handling procedures
- minimum hand washing occasions:
- before commencing or recommencing work with food
- immediately after handling raw food, smoking, coughing, sneezing, blowing the nose, eating, drinking, touching the hair, scalp or any wound, and using the toilet.
To complete this course, you need:
A unique email address: This email address cannot be used by another student as it becomes your unique login username.
Identification: You must have valid photo identification (must not be expired more than 3 months). Acceptable photo identification can include Passport photo page, driver’s license, Key Pass, Photo Card, and student photo ID card (must include date of birth).
Once you log in to the system, you will be prompted to upload a copy of your photo identification.
Unique Student Identifier (USI): Everyone that completes an accredited course (such as an RSG) is classified as a ‘student’ and needs to create a USI. This is a government requirement, and you will not receive your Statement of Attainment until your USI has been received.
If you have difficulties creating a USI number, please visit https://www.usi.gov.au/help or phone Skilling Australia 1300 857 536 who can assist further.
Clear to Work does not issue USI numbers and cannot assist in creating them or obtaining lost USI numbers.
Technology
Students are required to have basic computer skills to access the on-line learning and assessment components of this course, as well as having access to a computer with a camera and microphone as well as reliable internet to support video conferencing so you can participate in the training throughout the day.
Requirements to enter into the course:
- Learners undertake Language, Literacy, Numeracy, and Digital Skills Assessment
- Learners must accept the Terms and Conditions of the course
CHCPRT025 – Identify & Report Children & Young People at Risk
Assessment
You will be assessed using three methods:
- Multiple-choice questions
- Written questions
- Video assessment to assess your communication skills.
Multiple-Choice Questions
The course is broken down into small, manageable sections designed to improve your learning. At the end of each section is a multiple-choice assessment.
You are required to get all questions in a section before moving to the next section. You will be given feedback on questions you answered incorrectly.
You can review the learning materials during the assessment. You can take the multiple-choice assessments as many times as you need.
Written Questions
Read the question and type your answer in the box below. These questions draw from all parts of the course.
Video Assessment
The video assessment questions require you to video yourself responding to a variety of scenarios.
Why do we ask for this? As part of the national unit of competency, we need to be able to assess your ability to engage with children and young people who are experiencing abuse and neglect or are at risk of experiencing abuse and neglect. We are not evaluating your acting skills, we just need to ensure that you can complete the task as you would in the workplace.
You are required to be 100% visible in each video assessment. We match the person in the video, to the photo ID you upload during the ID verification process.
To complete the video questions, you need one (1) of the following:
- Smartphone with internet access and video camera.
- Webcam
Record in the LOWEST resolution possible. Detailed instructions of how to use the video software is provided in the course. It’s a breeze!
Students are given three (3) attempts to complete the final assessment and be marked ‘Competent’. If you do not pass your final assessment on your third attempt, you can purchase an additional three attempts to complete your final assessment. The cost to purchase an additional three attempts is $12.
Please also know that trainers are available at any time throughout your course to provide assistance should you need additional guidance and support.
HLTSFE001 – Follow Basic Food Safety Practices
Assessment
You are assessed using three methods:
- Multiple choice questions;
- Written questions; and
- Supervisor Report
To be deemed competent in this subject, you are required to answer ALL questions in ALL sections correctly.
Multiple Choice Questions
There are a number of sections in this course. At the end of each section is an assessment. You are required to study each section in sequence and answer every question correctly to move onto the next section.
Written short answer questions
Look at the photograph and identify the food hazard or incorrect procedure. Type your answer in the box.
Supervisor Report
After completing the online assessment, you are required to complete and return the Supervisor Report. The report is part of the overall assessment. The report is located in the final assessment of the course.
What is this report for?
As part of the assessment for this unit, you are required to provide evidence from an employer or supervisor. This evidence is used to validate your skills and knowledge.
What do I have to do?
To be deemed competent, you must meet the following conditions:
- Work a minimum of THREE (3) separate shifts, minimum of 3 hours per shift, shift dates after you start this online course.;
- Be observed by a supervisor qualified to complete this report (see below); and
- Complete all the tasks listed in this report
The tasks require you to demonstrate that you can work following the organisation’s food safety procedures, and legislation and includes:
- Implement procedures for food safety;
- Store food safely
- Prepare food safely
- Provide safe single-use items
- Maintain a clean environment
- Dispose of food safely
- Access and interpret workplace hygiene procedures
Where can I work?
You must work in a real food production workplace. It can be a kitchen in an aged care facility, hospital, community food service or childcare centre. The workplace must have:
- A commercial food preparation area;
- Large and small equipment
- Real workplace documentation that complies with the requirements of Safety Standard 3.2.2 Food Safety Practices and General Requirements as per Food Standards Australia New Zealand.
If you are not currently working within the industry, you may be able to volunteer at another workplace to complete your assessment tasks.
Who can sign this report?
The most appropriate person to complete this supervisor report is your workplace supervisor or someone with whom you currently work. If a supervisor is not available, any person with at least one of the following qualifications is suitable:
- A manager of a food business; OR ;
- A person with at least 2 years of commercial food preparation experience; OR
- A Food Safety Supervisor or Head Chef; OR
- A person with any of the following food safety qualifications:
- Participate in safe food handling practices (SITXFSA201 or SITXFSA002)
- Apply retail food safety practices (SIRRFSA001A)
- Or equivalent.
Verification of this report
The supervisor completing this report may be contacted by our assessment team to verify the authenticity of the report, and to confirm their food production experience. Please ensure that the supervisor’s correct contact details are provided. Failure to provide the supervisors correct contact details may result in a delay of your certificate being issued.
Maximum Attempts & Additional Attempts
Learners are provided with three (3) attempts to complete the course assessment modules and be assessed as ‘Competent’.
If the course assessment is not successfully completed within these attempts, you may be required to purchase an additional three attempts to complete your assessment. The cost to purchase an additional three attempts is $12 (plus processing fee).
Please also know that trainers are available throughout your course to provide assistance should you need additional guidance and support.
If the Trainer identifies significant concerns regarding a learner’s progression or ability to demonstrate competency (including significant attempts), the matter may be escalated for review by a Senior Trainer or authorised delegate.
Please click here for more information – ‘attempts’.
CHCPRT025 – Identify & Report Children & Young People at Risk
| CHCPRT025 – Identify & Protect Children & Young People at Risk | |
SKILLS | DESCRIPTION |
Reading skills to: |
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Writing skills to: |
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Technology skills to: |
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CHCPRT025 – Identify & Report Children & Young People at Risk Same Day Marking is Available
In a hurry?
Upgrades to same day marking are available for your CHCPRT025 – Identify & Report Children & Young People at Risk course! You can select this option either upon checkout or at any time during your enrolment process. This upgrade will apply to all of your assessment submissions for this course.
Same day marking means if you submit your final assessment by 2pm AEST/3pm AEDT Monday to Friday, your assessment will be marked that same business day. If you submit your assessment after 2pm AEST/3pm AEDT that business day, it will be prioritised in the early AM of the next business day.
If you upgrade to same day marking on a day that is not a business day (such as a weekend or on a public holiday), you will be prioritised in the early AM of the next business day.
Learner Rights & Obligations
View the Student Handbook to learn more about Learner rights and obligations.
CTW Obligations
View the Student Handbook to learn more about CTW’s obligations.
Language, Literacy, Numeracy, & Digital (LLN&D) Skills Assessment
At Clear to Work, we’re committed to giving all learners the best chance of success.
Under the Standards for RTOs 2025, it’s mandated that all learners enrolling into accredited training complete a Language, Literacy, Numeracy and Digital (LLN&D) skills assessment before starting any training.
View the Student Handbook to learn more about the LLN&D skills assessment.
For Complaints, Appeals and Feedback please click here
COURSE SUMMARY
Course Codes: CHCPRT025 + HLTFSE001
Delivery: self-paced (start immediately!)
CHCPRT025 – Identify & Report Children & Young People at Risk duration: Learning & assessment approx. 5 – 6 hours (self-paced)
HLTFSE001 – Follow Basic Food Safety Practices duration: 5 – 6 hours complete your online learning & assessment + the practical skills demonstration (review Assessment tab for more details)
Completion: On successful completion, you receive:
- a Statement of Attainment – CHCPRT025 – Identify & Report Children & Young People at Risk
- a Statement of Attainment – HLTFSE001 – Follow Basic Food Safety Practices
Valid: VIC, QLD, WA, SA, NT, ACT, TAS
What Our Customers Have to Say
Frequently Asked Questions About Our NSW RSA Course
From the date and time of enrolment, you have four (4) weeks to complete your course in its entirety. This includes assessment marking and any potential resubmission if required.
14-day enrolment extensions are available for a small fee.
Your NSW RSA is valid in NSW, QLD, WA, SA, NT, ACT, TAS.
If you have obtained a NSW RSA and wish to work in VIC, you may need to complete the VIC RSA Bridging course. More information on that can be found here.
Your RCG is valid in NSW.
You will also be issued with a National Statement of Attainment for SITHGAM022, which may allow you to work in other states in Australia, depending on each state’s requirements.
If your course enrolment has expired, you can purchase a 14-day enrolment extension for a small fee as long as you are within 90 days of your original course enrolment expiry.
Learners are provided with three (3) attempts to complete the course assessment modules and be assessed as ‘Competent’.
If the course assessment is not successfully completed within these attempts, you may be required to purchase an additional three attempts to complete your final assessment or book a Competency Conversation with a trainer. The cost to purchase an additional three attempts is $12 (plus processing fee) and the cost to book a Competency Conversation is $20.00.
Please also know that trainers are available throughout your course to provide assistance should you need additional guidance and support.
If the Trainer identifies significant concerns regarding a learner’s progression or ability to demonstrate competency (including significant attempts), the matter may be escalated for review by a Senior Trainer or authorised delegate.
Please click here for more information – ‘attempts’.
Yes! You can work with your interim certificate for up to ninety (90) days. During this time, you’re required to apply for your competency card from your nearest Service NSW centre. It can take 3 weeks to process the card! If your Interim Certificate expires before you receive your Competency Card, you will be unable to work.
When you successfully complete your NSW RSA course, we provide you with two documents – an NSW RSA Interim Certificate and a Statement of Attainment for SITHFAB021 Provide Responsible Service of Alcohol.
Please make sure you only provide your employer with your NSW RSA Interim Certificate or Competency Card. Employers in NSW cannot accept your Statement of Attainment.
Yes! You can upgrade to same day marking.
This means, if you submit your final assessment by 2pm AEST/3pm AEDT Monday to Friday, your assessment will be marked that same business day. If you submit your assessment after 2pm AEST/3pm AEDT that business day, it will be prioritised in the early AM of the next business day.
You must successfully complete all components of your learning and assessment, have your photo ID verified, and provide your USI before we can process your Statement of Attainment and your NSW Interim Certificate.
If you get stuck at any point along your enrolment or learning and assessment journey – we’re here to help! Please email us at support@cleartowork.com.au and our team can assist you.
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