Food Safety Supervisor (Hospitality)
SITSS00069 | $86.00
This course includes both of the SITXFSA005 – Use Hygienic Practices for Food Safety and SITXFSA006 – Participate in Safe Food Handling Practices units.
This course is recognised in all states and territories except NSW, is valid for all industry sectors, and meets all legal requirements for Food Safety Supervisor training.
If you need to complete the NSW Food Safety Supervisor program, please do not enrol into this course.
Popular Bundle & Save Options
BUNDLE 1
FOOD SUPERVISOR & ALLERGEN MANAGEMENT - $106.00
- Food Safety Supervisor - SITXFSA005 + SITXFSA006
- Allergen Management
Cost
$86.00
Unit Code & Name
SITSS00069 – Food Safety Supervisor Skill Set (combines SITXFSA005 & SITXFSA006)
Pre-requisite
No previous knowledge or experience required.
Time
- Online learning & assessment modules take approximately 12 – 16 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 8 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 90 days from the original enrolment expiry.
Valid
Valid in all states of Australia in the hospitality, retail and tourism industries except NSW.
It’s always a good idea to check with your local food authority regarding the most appropriate food safety training for your specific circumstances.
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!
SITXFSA005 – Use Hygienic Practices for Food Safety
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. |
SITXFSA006 – Participate in Safe Food Handling Practices
This unit describes the performance outcomes, 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 a food safety program.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; 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.
Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.
It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
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. Follow food safety program. | 1.1. Access and use relevant information from organisational food safety program. 1.2. Follow policies and procedures in food safety program. 1.3. Control food hazards at critical control points. 1.4. Complete food safety monitoring processes and complete documents as required. 1.5. Identify and report non-conforming practices. 1.6. Take corrective actions within scope of job responsibility for incidents where food hazards are identified. |
2. Store food safely. | 2.1. Select food storage conditions for specific food type. 2.2. Store food in environmental conditions that protect against contamination and maximise freshness, quality, and appearance. 2.3. Store food at controlled temperatures and ensure that frozen items remain frozen during storage. |
3. Prepare food safely. | 3.1. Use cooling and heating processes that support microbiological safety of food. 3.2. Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety. 3.3. Ensure safety of food prepared, served, and sold to customers. 3.4. Prepare food to meet customer requirements, including actions to address allergen requests by customers. |
4. Provide safe single use items. | 4.1. Store, display, and provide single use items so they are protected from damage and contamination. 4.2. Follow instructions for items intended for single use. |
5. Maintain a clean environment. | 5.1. Clean and sanitise equipment, surfaces, and utensils. 5.2. Use appropriate containers and prevent accumulation of garbage and recyclable matter. 5.3. Identify and report cleaning, sanitising, and maintenance requirements. 5.4. Dispose of, or report damaged or unsafe eating, drinking or food handling utensils. 5.5. Take measures within scope of responsibility to ensure food handling areas are free from animals and pests, and report incidents of animal or pest infestation. |
6. Dispose of food safely. | 6.1. Mark and separate from other foodstuffs any food identified for disposal until disposal is complete. 6.2. Dispose of food promptly to avoid cross-contamination. 6.3 Use appropriate documentation to record disposed food items. |
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 RSA) 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.
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.
Please note that you must be 100% visible in your recorded video responses.
Please read the assessment tab for full details of the assessment for this course.
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
- Learners under 18 years of age will require parental consent
- Course must be completed in Australia
Workplace Tasks – There are some things we cannot see you do on your computer. You will need to demonstrate your skills to somebody you work with or someone who works in the food industry. Please read the assessment tab carefully.
Please note that there are no refunds if you are unable to provide a completed the Workplace Tasks modules. Additionally, you will not receive a Statement of Attainment unless the Workplace Tasks modules are received and marked competent.
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.
Case Studies & Written Questions
These courses contain multiple case studies and written questions (simulated work environment). Taken from the whole course, the case studies and projects are designed to put your knowledge into practice in real-life situations.
Workplace Tasks
After you complete the online assessment components, you are required to complete and return the Workplace Tasks modules. The Workplace Tasks form part of your overall assessment.
It is a requirement that you demonstrate the skills you gained from the online course over three separate shifts in a real workplace for SITXFSA005 and over one shift for SITXFSA006.
A real workplace must include an operational commercial food preparation area, bar or kitchen with the fixtures, large and small equipment and workplace documentation.
You are required to demonstrate that you work in accordance with the organisation food safety procedures and legislation. You must show you can:
- Implement procedures for food safety
- Store food safely
- Prepare food safely
- Provide safe single-use items
- Maintain a clean environment
- Dispose of food safely
- Demonstrate your ability to access and interpret food safety procedures
Ensure the person completing your Observer Reports observes you doing everything listed on the report template.
Who can sign off my Observer Reports?
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.
Observer Authentication
We are required to verify all Observers. You will be prompted to upload a video of your observer holding their photo ID confirming they meet the requirements to be an observer as outlined above.
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.
- If you have a friend or family member employed in the food industry that meets the above requirements, they can also sign off on your practical assessment.
- 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 is Available
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.
SITXFSA005 – Use Hygienic Practices for Food Safety
SKILLS | DESCRIPTION |
Reading skills to: |
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Oral communication skills to: |
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SITXFSA006 – Participate in Safe Food Handling Practices
SKILLS | DESCRIPTION |
Reading skills to: |
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Writing skills to: |
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Numeracy skills to: |
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Planning and organising skills to: |
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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 Code: SITSS00069
Delivery: All content delivered online + online assessment questions.
A practical skills demonstration (workplace skills appraisal) is required. Please read the Assessment tab for more information.
Duration: Approx. 12 – 16 hours to complete your online training course plus the Workplace Tasks.
When can I start? Immediately access your course after completing enrolment.
Completion: Statement of Attainment SITSS00069 Food Safety Supervisor
Valid: Valid in all states of Australia in the hospitality, retail and tourism industries except NSW.
Same Day Marking Available? Yes!
Frequently Asked Questions
From the date and time of enrolment, you have six (6) 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.
Valid in all states of Australia in the hospitality, retail and tourism industries except NSW.
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.
There is no limit on the number of attempts to complete your assessments.
Please also know that trainers are available at any time throughout your course to provide assistance should you need additional guidance and support.
On December 8, 2023, new legislation came into effect which requires all Australian businesses that prepare and serve food to have trained Food Safety Supervisors available on their premises at all times. The Standard 3.2.2A is part of the Food Standards Code administered by Food Standards Australia New Zealand (FSANZ).
Please make sure you only provide your employer with your Statement of Attainment that shows the SITSS00069 – Food Safety Supervisor skill set.
If you are in NSW and require the NSW Food Safety Supervisor ‘blue and orange’ Certificate and did not complete the NSW Food Safety Supervisor course, please contact our support team – [email protected]
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.
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.
If you get stuck at any point along your enrolment or learning and assessment journey – we’re here to help! Please email us at [email protected] and our team can assist you.
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