ONLINE TRAINING
Wide range of accredited and non-accredited courses. Includes NSW Licensee training and Advance Licensee training.
NSW FOOD SAFETY SUPERVISOR COURSE - $115
SITSS00069 – Food Safety Supervision Skill Set
If you need a Blue and Orange (previously Green & White) NSW Food Authority Certificate, you have come to the right place!
The Food Act 2003 (NSW) requires certain food businesses in the NSW hospitality and retail food service sector to have at least one trained Food Safety Supervisor (FSS).
This course includes the required two units of competency to be approved as a Food Safety Supervisor in NSW, which includes the three additional key focus areas determined by the NSW Food Authority:
- Safe egg handling
- Allergen management
- Cleaning and sanitising practices
NEW NSW FOOD SAFETY SUPERVISOR REFRESHER COURSE - $68.00
Did you know that you need to complete a NSW Food Safety Supervisor Refresher course every five years? We’ve got you covered!
Clear to Work now offers a simple and easy way to refresh your NSW Food Safety Supervisor qualification with the delivery of a NSW Food Safety Supervisor Refresher course.
NSW FSS (SITXFSA005 + SITXFSA006)
NSW Food Supervisor – SITXFSA005 + SITXFSA006 +
Blue and Orange Certificate
NSW FSS & ALLERGEN MANAGEMENT
NSW Food Supervisor – SITXFSA005 + SITXFSA006 +
Blue and Orange Certificate
Allergen Management
*Some courses recommended in the above bundles are non-accredited courses; however all courses include a completion certificate.
COURSE INFORMATION
Course Facts
| Cost | $115 only (includes Blue and Orange certificate) |
| 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 on all online assessment modules, including the Observer Report requirements. |
| Time |
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| Payment | Mastercard/Visa through our Eway internet payment facility. |
| Qualification | Upon successful course completion, you will receive a Statement of Attainment which will be immediately available for download via the My Courses tab in your account. This qualification includes the Blue and Orange certificate issues by New South Wales Food Authority. Please note, your Statement of Attainment is not the same thing as the Blue and Orange Certificate. These certificates are processed manually. You will receive a digital copy of your Blue and Orange Certificate via email. A hard copy will be sent to you in the mail via Australia Post. It takes five to seven business days for these to arrive. |
| Valid | Valid for 5 years. Current valid Green and White certificates issued before 26 October 2020 remain valid for their five-year shelf-life. |
| 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 Observer Reports). 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 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 tab. Click on the name of the course to start. No need to wait for an email with login 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).
Completion requirement
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.
Course must be completed in Australia.
Observer 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 Observer Report. Additionally, you will not receive a Statement of Attainment or Blue and Orange Certificate unless the Observer Report is received and marked fully competent.
Assessment
You will be assessed using four (4) methods:
- Multiple-choice questions
- Case studies & written questions
- Observer Reports
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.
Observer Report
After you complete the online assessment components, you are required to complete and return the Observer Reports. The report forms are part of your overall assessment. The reports are in the final assessment section of the courses.
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. 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 Observer Report observes you doing everything listed on the report template.
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 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.
Once I successfully complete my course, how long will it take to get my Blue & Orange Certificate?
Upon successful course completion, you will receive a Statement of Attainment which will be immediately available for download via the My Courses tab in your account.
The Blue and Orange certificate issues by New South Wales Food Authority are processed manually. You will receive a soft copy of your Blue and Orange Certificate via email. A hard copy will be sent to you in the mail via Australia Post. It takes five to seven business days for these to arrive.
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.
| 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 within a range of service industry operations. It requires the ability to follow predetermined procedures as outlined in an organisation food safety program.
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 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 recycled 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. |
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
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