ONLINE TRAINING
Wide range of accredited and non-accredited courses. Includes NSW Licensee training and Advance Licensee training.
FOOD SAFETY SUPERVISOR - $86
SITSS00069 – Food Safety Supervision Skill Set
To obtain the Food Safety Supervisor qualification, you must complete the following courses:
- Level 1 SITXFSA005 Use Hygienic Practices for Food Safety
- Level 2 SITXFSA006 Participate in Safe Food Handling Practices
This bundle includes both of the above units. This bundle 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 throughout Australia. Click here for NSW.
This bundle outlines the performance outcomes, skills, and knowledge required to use personal hygiene practices to prevent the 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. This course also assesses the procedures that need to be implemented to maintain high standards of food safety and addresses food safety systems.
If you have already completed your Level 1 and are only needing to complete Level 2, click here.
PACKAGES
(packages may include non-accredited courses)
FOOD SUPERVISOR & ALLERGEN MANAGEMENT
Food Safety Supervisor – SITXFSA005 + SITXFSA006
Allergen Management
PACKAGES
(packages may include non-accredited courses)
FOOD SAFETY SUPERVISOR (LEVEL 1 & 2)
Level 1 SITXFSA001 Use Hygienic Practices for Food Safety
Level 2 SITXFSA002 Participate in Safe Food Handling Practices
FOOD SAFETY SUPERVISOR (LEVEL 2)
Level 2 SITXFSA002 Participate in Safe Food Handling Practices
COURSE INFORMATION
Course Facts
| Cost | $86.00 |
| Unit code & name | SITXFSA005 Use Hygiene Practices for Food Safety & SITXFSA006 Participate in Safe Food Handling Practices |
| Pre-requisite | No previous knowledge or experience required. |
| Delivery | This is one course covering both the above units of competency. All content delivered online + online assessment questions. A Practical skills demonstration (workplace skills appraisal) is required to be conducted as part of the process. Please read the Assessment tab for more information. |
| Time |
|
| 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 SITSS00069 Food Safety Supervisor |
| Valid | Valid in all states of Australia in the hospitality, retail and tourism industries except NSW. |
| Other helpful details | How Long? From the date and time of purchase, you have 6 weeks to complete your courses (this includes the Workplace Tasks). At the end of the 6-week enrolment period, your course enrolment will expire, and will no longer be accessible. 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. 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. 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. Industry Updates From December 8, 2023, new legislation will come 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). |
SITXFSA005 – Use Hygiene 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. |
Requirements
To complete this course, you will 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 a Food Safety 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/tablet/smartphone with internet access and current internet browser.
- 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 and photo evidence.
Please read the assessment tab for full details of the assessment for this course.
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.
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)
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.
How it Works:
1. Read the question
2. Select your answer/s from the selection of answers given
3. Click Submit
4. Move onto 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 have the opportunity to resubmit these questions. You will be given feedback on which question you answered incorrectly. You can take the multiple choice assessments as many times as you need.
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.
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
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: |
|
Oral communication skills to: |
|
SITXFSA006 – Participate in Safe Food Handling Practices
SKILLS | DESCRIPTION |
Reading skills to: |
|
Writing skills to: |
|
Numeracy skills to: |
|
Planning and organising skills to: |
|
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.