ONLINE TRAINING
Wide range of accredited and non-accredited courses. Includes NSW Licensee training and Advance Licensee training.
SITXFSA005 - USE HYGIENIC PRACTICES FOR FOOD SAFETY $33
This course provides the nationally recognised certificate for SITXFSA005 Use hygienic practices for food safety and allows you to work in the retail, hospitality, and transport and distributions sectors.
Please note the following:
- This training is also be referred to as ‘Food Handling’ training, ‘Food Level 1 training’ ‘Food Safety’ training or ‘Food Hygiene’ training.
- If you need your Food Safety Supervisor qualification, you must complete this course AND SITXFSA006 Participate in Safe Food Handling Practices. If you would like to purchase these two courses bundled together to obtain your Food Safety Supervisor qualification, click here.
Upon completion of this course, you will receive a Statement of Attainment.
SIMILAR COURSES
INTRODUCTION TO FOOD
SAFETY - $19.00
This introductory course will give you the skills and knowledge required to prepare and handle food safely.
HLTFSE001- FOLLOW BASIC FOOD
SAFETY PRACTICES - $39
This is the entry-level course in food safety suitable for those working in the health & community service industries, such as child care, aged care, and hospitals.
PACKAGES
(packages may include non-accredited courses)
FOOD HANDLER & ALLERGEN MANAGEMENT
SITXFSA005 Use hygienic practices for food safety
Allergen Management
COURSE INFORMATION
Course Facts
| Cost | $33.00 only. Includes Statement of Attainment |
| Unit code & name | SITXFSA005 Use hygienic practices for food safety |
| Pre-requisite | No previous knowledge or experience required. |
| Delivery | All content delivered online with an offline practical skills demonstration. Please read the assessment tab carefully for more information. |
| Duration | Please allow approximately 6 – 8 hours to complete your online training course plus the Workplace Tasks. From the time of enrolment, you have six weeks to complete your training course. |
| Payment | We offer a range of payment options, including Visa, Mastercard, American Express, JCB, China UnionPay, Google Pay, Apple Pay, ALipay, Wechat Pay, and Link. |
| On successful completion, you receive: | Nationally recognised Statement of Attainment – SITXFSA005 – Use Hygienic Practices for Food Safety |
| Valid | Valid in all states of Australia in the hospitality, retail and tourism industries. |
| Other helpful details | How Long? The course takes approximately 6-8 hours to complete depending on your existing knowledge + Workplace Tasks. No need to finish the course in one session! Log in and out as many times as you like, the system remembers which questions you answered correctly. You have 6 weeks from the date of enrolment to complete your course. After that, your course will expire, and you will not be able to access it. Please note there are no refunds if you do not complete your course within this timeframe; however, you can purchase a 14-day extension to extend access to the course which will provide additional time to complete the training. This option is available for 90 days from the original date of expiry. 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. Click Start Now button, enter your details, and proceed to the payment page and pay. After payment, you have immediate access to your My Courses. Click on the name of the course to start. No need to wait for an email with log in details. The course is broken down into small, manageable sections designed to improve your learning. At the end of each section is a multiple-choice quiz. Please read the assessment tab for more information on how the assessment works. What You Will Learn In this course, you will learn:
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Course Description
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast-food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
| ELEMENTS | PERFORMANCE CRITERIA |
| Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
| 1.1. Follow organisational hygiene procedures. 1.2. Report unsafe practices that breach hygiene procedures promptly. 1.3. Identify food hazards that may affect the health and safety of customers, colleagues and self. 1.4. Remove or minimise the hygiene hazard and report as appropriate for follow-up. |
| 2.1. Report personal health issues likely to cause a hygiene risk. 2.2. Report incidents of food contamination resulting from personal health issues. 2.3. Cease participation in food handling activities where own health issue may cause food contamination. |
| 3.1. Maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings. 3.2. Prevent food contamination from clothing and other items worn. 3.3. Prevent unnecessary direct contact with ready to eat food. 3.4. Ensure hygienic personal contact with food and food contact surfaces. 3.5. Use hygienic cleaning practices that prevent food-borne illnesses. |
| 4.1. Wash hands at appropriate times and follow hand washing procedures consistently. 4.2. Wash hands using appropriate facilities. |
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 this Food Safety training course) 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
- Computer/laptop with internet access and current internet browser (Chrome & Edge are best).
- Access to a Smartphone, digital recording device, webcam or video camera to video yourself answering questions.
Please note that you must be 100% visible in your recorded video responses.
NOTE: Due to the interactive nature of this course, we do not recommend use of a smartphone, iPad or other tablet device to complete this course. However, they can be used to gather assessment evidence.
Requirements to enter into the course:
- Learners undertake a Suitability Self-Assessment
- Learners must accept the Terms and Conditions of the course
- Learners under 18 years of age will require parental consent
Course must be completed in Australia in a commercial kitchen with food ingredients and ready-to-eat food items.
Workplace Tasks– As part of your assessment, you are to demonstrate how to use hygienic practices for food safety within the workplace. Please read the assessment tab for full details. There are no refunds if you complete this course but then cannot get the Observer Reports signed off. You will not receive a Statement of Attainment without completing the Workplace Tasks.
Assessment
You will be assessed using four (4) methods:
- Multiple-choice questions
- Case studies
- Written questions
- Workplace Tasks (includes Observer Reports as well as video and photo evidence)
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.
How it Works:
1. Read the question
2. Select your answer/s from the selection of answers given
3. Click Submit
4. Move to the next question
5. At the end of the questions, you will receive the result of your assessment.
If you answer all questions correctly, you will progress to the next section.
If you answer any questions incorrectly, you will be given the opportunity to answer these incorrect questions again.
Case Studies & Written Questions
There are multiple case studies and written questions (simulated work environment). Taken from the whole course, the case studies and written questions are designed to put your knowledge into practice in real life situations. Case studies and written questions require multiple choice answers.
Workplace Tasks
As part of this course assessment, you are required to complete the Workplace Tasks module. The tasks in this module form the practical part of your assessment.
It is a requirement that you demonstrate the skills you gained from the online course over three separate shifts in a commercial kitchen.
Ensure the person completing your Observer Reports observes you doing everything listed on three separate occasions.
A real workplace must include an operational commercial food preparation area, bar or kitchen with the fixtures, large and small equipment and workplace documentation.
Who can sign off my Observer Report?
Your Observer Report must be completed by someone who is currently working in the food industry with a minimum of 12 months experience. It can be someone you:
- are currently working with; or
- have volunteered with.
Are you not working in the food industry?
Here are a few options if you are new to the industry to have the practical assessment completed:
- If you have worked in the food industry before, you may be able to volunteer some of your time with your previous establishment. For the purposes of this assessment, your Observer does not need to be a chef or a trained food safety supervisor. It can be anyone currently employed in the food industry (with a minimum of 12 months experience).
- If you have a friend or family member employed in the food industry, they can also sign off on your practical assessment. Again, it doesn’t need to be a qualified chef or food safety supervisor; It can be anyone currently employed in the food industry (with a minimum of 12 months experience).
- You can volunteer for a few shifts with a charity, community organisation or other food business. Many places are happy to have volunteers help out in return for completing the observer report. If you’re looking for charities near you, a great place to find out more information is your local council.
Maximum Attempts & Additional Attempts
Students are given three (3) attempts to complete the final assessment component of each module and be marked ‘Competent’. If you do not pass the assessment component at the end of each module on your third attempt, you can purchase an additional three attempts. The cost to purchase an additional three attempts is $12.
Same Day Marking
In a hurry?
Upgrades to same day marking are available for this 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.
Foundation skills essential to perform in this unit are listed here.
Foundational skills are the language, literacy, numeracy and employment skills that are essential to the performance required by this unit of competency. They are an integral part of the unit and must be assessed.
SKILLS | DESCRIPTION |
Reading skills to: |
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Oral communication skills to: |
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Learner Rights and Obligations
Click here to learn more about Learner rights and obligations.
CTW Obligations
Click here to learn more about CTW’s obligations.
Suitability Self-Assessment
All CTW accredited courses require learners to complete the suitability self-assessment during the enrolment process. Click here to learn more.
All training and assessment is conducted by Clear to Work Pty Ltd RTO 21907.