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SITXFSA002 - PARTICIPATE IN SAFE FOOD HANDLING PRACTICES (LEVEL 2) - $68
This course looks at the procedures that need to be implemented to maintain high standards of food safety. This course also addresses food safety systems. Many basic food handling and hygiene rules and procedures have been discussed in the prerequisite unit SITXFSA001 Use Hygiene Practices for Food Safety. They will not be covered in detail again in this unit. If you have not completed the Use of Hygiene Practices for Food Safety course, it is strongly recommended that you complete that course prior to commencing this course.
Please note the following: Participate in Safe Food Handling Practices is also known as ‘Safe Food Handling Level 2’, ‘Food Safety Supervisor Training’, ‘FSS’, or ‘FSS Training’.
This course is valid in all states of Australia, except NSW, in the hospitality, retail, transport or tourism industries. This course complies with the requirements contained within the Australian New Zealand Food Standards (ANZFS) Code.
Please click here to access information about the appropriate courses for NSW.
PACKAGES
(packages may include non-accredited courses)
FOOD SUPERVISOR & ALLERGEN MANAGEMENT
Food Safety Supervisor – SITXFSA002
Allergen Management Course
COURSE INFORMATION
Course Facts
Cost | $68.00 only. (inc GST) |
Unit code & name | SITXFSA002 Participate in Safe Food Handling Practices |
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. |
Time |
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Payment | Mastercard/Visa through our Eway internet payment facility. |
Qualification | National Statement of Attainment sent by email ONLY. |
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?
From the date and time of purchase, you have 6 weeks to complete your course (this includes the Supervisor Report). At the end of the 6 week enrolment period, your course 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 valid for six months from the original date of expiry.
How does it work?
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 login 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.
Course Description | This course looks at the procedures that need to be implemented to maintain high standards of food safety. This course also addresses food safety systems. Many basic food handling and hygiene rules and procedures have been discussed in the prerequisite course SITXFSA001 Use Hygiene Practices for Food Safety. They will not be covered in detail again in this course. It is recommended that you review Use Hygiene Practices for Food Safety before commencing this course. Complete either the full course (Levels 1 and 2) or simply upgrade your existing Level 1 qualification! |
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 not controlled. |
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. |
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 chipped, broken, or cracked 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. |
Completion 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): Provide a USI. It is very easy to do and is part of your registration process with us and is a government requirement. All training providers are required to collect your USI. Click here to visit the USI website.
Once you log in to the system, you will be prompted to provide your USI details.
Supervisor Report – 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 Supervisor Report. Additionally you will not receive a Statement of Attainment unless the Supervisor Report is received and marked fully competent.
Assessment
You are assessed using four (4) methods:
- Multiple-choice questions;
- Case studies;
- Project questions; and
- Supervisor Report
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. Press “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 repeat all the questions for that section. You will be given feedback on which question you answered incorrectly. You will then be returned to the beginning of the assessment for that section. You will have to answer all the questions again before you can move onto the next section.
You can take the test as many times as you need.
Review Learning Material
To review the learning material relevant to a question:
1. Click “Click here to review the course material for this question”. This link appears above the answers.
2. You return to the page relevant to the question.
3. When you have finished reviewing the section, click the “return to assessment” link on the left-hand side of the screen.
4. You will be returned to the question.
Case Studies & Project Questions
There are multiple case studies and project 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. Case studies and project questions require multiple choice answers. This works in the same way as the multiple-choice questions worked. You may need to refer to the PDF of the course notes.
Supervisor Report
After you complete the online assessment, you are required to complete and return the Supervisor Report. The report forms are part of the overall assessment. The report is 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 (approx. 4 hours each) in a real workplace. These shifts must be after you start the course.
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 supervisor report, observes you doing everything listed on three separate occasions.
Who can sign off my supervisor report?
Your Supervisor 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
- You 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.
- 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.
OTHER UNIT OF COMPETENCY
- SITXFSA001: Use hygienic practices for food safety
- SITXFSA002: Participate in safe food handling practices
- SITXFSA001 + SITXFSA002 – Combined course
- NSW Food Safety Supervisor
- HLTFSE001 – Follow basic food safety practices
- HLTFSE005 – Apply and monitor food safety requirements
- HLTFSE007 – Oversee the day-to-day implementation of food safety in the workplace
- HLTFSE001 + HLTFSE005 + HLTFSE007 – Combined course

Training and assessment is conducted by Clear to Work Pty Ltd RTO 21907.
Your Statement of Attainment will be issued by Clear to Work Pty Ltd.