ONLINE TRAINING
Wide range of accredited and non-accredited courses. Includes NSW Licensee training and Advance Licensee training.
SITXFSA005 - USE HYGIENE PRACTICES FOR FOOD SAFETY (LEVEL 1) $31
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 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.
PACKAGES
(packages may include non-accredited courses)
FOOD HANDLER & ALLERGEN MANAGEMENT
SITXFSA005 Use Hygiene Practices for Food Safety
Allergen Management
COURSE INFORMATION
Course Facts
| Cost | $31.00 only. Includes Statement of Attainment |
| Unit code & name | SITXFSA005 Use Hygiene 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 5-6 hours to complete your online training course plus supervisor report. From the time of enrolment, you have six weeks to complete your training course. |
| Payment | Mastercard/Visa through our Eway internet payment facility. |
| Qualification | National Statement of Attainment. |
| Valid | Valid in all states of Australia in the hospitality, retail and tourism industries. |
| Learner’s rights | Click here to read… our student handbook and documents relating to learner’s rights including our complaints and appeals procedure. |
How Long?
The course takes approximately 5-6 hours to complete depending on your existing knowledge + supervisor report. 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:
- The obligations of food handlers under current legislation
- The correct ways of food handling and storage
- Potential hygiene risks
- Correct methods of cleaning and sanitising
- The standards of personal hygiene for food handlers
- The risk of food-borne illness (food poisoning)
This course 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, smaller food preparation, or bar areas.
| 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. |
Completion Requirements
A unique email address not previously used by another student.
A driver’s licence, passport, another form of photo-identity, such as an 18+ card or a student card that includes DOB and photo. You can be any age to complete this course.
Unique student identifier (USI) – a federal government requirement. You can get a USI as part of your registration. Click here to visit the USI website.
Device – computer/laptop/tablet/smartphone with internet access and current internet browser.
Course must be completed in Australia in a commercial kitchen with food ingredients and ready-to-eat food items.
A qualified Food Safety Supervisor to supervise your practical activity.
Observer Reports – As part of your assessment, you are to demonstrate how to use hygiene 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 Supervisor Report signed off. You will not receive a Statement of Attainment without completing the Observer Reports.
Assessment
You will be assessed using four (4) methods:
- Multiple-choice questions
- Case studies
- Written questions
- Observer Reports & photo evidence
In order to pass this course, 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.
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.
Observer Reports
After you complete the online assessment, you are required to complete and return the Observer Reports. The Observer Reports form the practical part of your assessment. The Observer Report is located in the final assessment of the course.
It is a requirement that you demonstrate the skills you gained from the online course over three separate shifts in a commercial kitchen. These shifts must be after you start the course.
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 (12 hours) with your previous establishment. For the purposes of this assessment, your supervisor 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.
Training and assessment is conducted by Clear to Work Pty Ltd RTO 21907.
Your statement of attainment or certificate of completion is issued by Clear to Work Pty Ltd
