Food Safety Supervisor - Health and Community

Assessment
You are assessed using the following methods:

• Multiple-choice questions;
• Written questions;
• Project-based assessment including:
  • Non-conformance action plan
  • Food safety meeting
• Three (3) Supervisor Reports

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

For this part of the assessment, you are required to look at a series of photographs and identify the food hazard or incorrect procedure.

Written answers to food safety problems

There are 13 food safety problems to address including

• Reviewing the temperature log provided and identifying breach or non-conformance and the actions to take
• Identifying how to respond to the provided food safety issues, including the actions to take and the reporting or recording.

Project-Based Assessment Non-Conformance Action Plan

For this part of the assessment, you are required to review the results of an internal food safety audit and complete a non-conformance action plan To assist you, there is one example of a non-conformance already on the plan. You are required to identify two (2) further non-conformances from the audit, and describe how you will:

• investigate the breaches
• revise or develop policies/procedures to prevent further breaches
• communicate the changes, and whom you will communicate the changes to.

Manage a Food Safety Meeting

You are required to run a staff food safety meeting within your workplace and submit the minutes of the meeting. You may use the template provided or your own workplace minutes. If possible, this should be conducted as a real workplace food safety meeting that you have run and managed. Requirements for the meeting:

• Minimum three (3) people including yourself
• You must address a minimum of three (3) food safety topics. See below for suggested topics
• You must minute the meeting and submit the minutes.

Suggested topics to be covered in your meeting:

• Communicating changes to the food safety program (e.g. new documentation)
• Complaints or identified non-conformances and how they’re being investigated or addressed
• Updates on any ongoing or previous investigations
• Review of policies or procedures (e.g. the cleaning schedule)
• Schedule or run a brief training session on a specific food safety topic
• Communication of any changes to Food Safety legislation
• Communication of any changes to organisational menus, allergen management or suppliers

Supervisor Report

After completing the online assessment, you are required to complete and return 3 Supervisor Reports – one for each unit of competency covered in this course. The reports are part of the overall assessment. The reports are located in the final assessment of the course. No statement of attainment is issued until all 3 reports are returned.

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?

For each of the three (3) supervisor reports:

• Work a minimum of THREE (3) separate shifts, for a minimum of 3 hours per shift, shift dates after you start this online course. This means you must complete a total of NINE (9) shifts.
• Be observed by a supervisor qualified to complete this report (see below); and
• Complete all the tasks listed in the report.

The tasks require you to demonstrate that you can work following the organisation’s food safety procedures and legislation and includes: Tasks: 

HLTFSE001

• 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

HLTFSE005

• Use two (2) monitoring methods for implementing the food safety program
• Identify two (2) unsafe food items
• Implement corrective action and report to supervisor
• Identify two (2) potential or actual food safety hazards through applying and monitoring procedures
• Investigate processes and recommend corrective action

HLTFSE007

• Supervise workplace food safety program implementation to legal requirements
• Supervise at least two (2) kitchen staff over each of the three (3) shifts
• Identify and revise at least two (2) policies or procedures that may result in a food safety breach
• Communicate changes to kitchen and service staff
• Investigate at least two (2) breaches or complaints and implement corrective action and controls

After the completion of your supervisor report, you must also:

• Identify (two) 2 monitoring methods
• Identify (two) 2 unsafe food items and the actions taken
• Identify (two) 2 food safety records and describe their importance and the procedure to ensure the record is maintained.

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’.