FOOD SAFETY COURSES
Follow Basic Food Safety Practices
HLTFSE001 | $39.00
Welcome to the Health and Community Food Handler online course.
HLTFSE001 is the entry level course in food safety for those working in the health & community service industries, such as childcare, aged care, and hospitals.
What Our Customers Have to Say
Cost
$39.00
Unit Code & Name
HLTFSE001 – Follow Basic Food Safety Practices
Pre-requisite
None
Time
- Online learning & assessment modules take approx. 5 – 6 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 6 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 48 days from the original enrolment expiry.
Valid
Valid in all states of Australia in the health & community sector. Please check with your local council or employer to confirm course you require.
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!
Course Description
This unit describes the skills and knowledge required to comply with personal hygiene, maintain food safety, contribute to cleanliness of food handling areas and dispose of food. This unit applies to food services workers who work under supervision and within defined guidelines. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
1. Comply with personal hygiene standards as required by the food safety program
1.1 Follow personal hygiene procedures
1.2 Report health conditions and/or illness and follow organisation procedures for continuing participation in food services
1.3 Follow organisation requirements for wearing bandages and dressings
1.4 Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination
1.5 Follow hand washing procedures and use required facilities
2. Contribute to the cleanliness of food handling areas according to the food safety program
2.1 Maintain the workplace in a clean and tidy order to meet workplace requirements
2.2 Comply with workplace measures to prevent pests entering food premises
2.3 Identify and report indicators of pest presence
3. Follow food safety program
3.1 Handle and store food according to the food safety program
3.2 Store, use and dispose of single use items appropriately to avoid damage and contamination
3.3 Keep food for disposal separate and follow procedures for food disposal
3.4 Identify and report processes and practices which are not consistent with the food safety program
3.5 Take corrective action within level of responsibility
3.6 Report any corrective action to supervisor and according to legislative and organisation documentation requirements.
Elements and Performance Criteria
| ELEMENTS | PERFORMANCE CRITERIA |
|---|---|
Elements define the essential outcomes. | Performance criteria specify the level of performance needed to demonstrate achievement of the element. |
1. Comply with personal hygiene standards as required by the food safety program | 1.1 Follow personal hygiene procedures 1.2 Report health conditions and/or illness and follow organisation procedures for continuing participation in food services 1.3 Follow organisation requirements for wearing bandages and dressings 1.4 Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination 1.5 Follow hand washing procedures and use required facilities |
2. Contribute to the cleanliness of food handling areas according to the food safety program | 2.1 Maintain the workplace in a clean and tidy order to meet workplace requirements 2.2 Comply with workplace measures to prevent pests entering food premises 2.3 Identify and report indicators of pest presence |
3. Follow food safety program | 3.1 Handle and store food according to the food safety program 3.2 Store, use and dispose of single use items appropriately to avoid damage and contamination 3.3 Keep food for disposal separate and follow procedures for food disposal 3.4 Identify and report processes and practices which are not consistent with the food safety program 3.5 Take corrective action within level of responsibility 3.6 Report any corrective action to supervisor and according to legislative and organisation documentation requirements |
Performance evidence
The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has:
- identified at least 4 appropriate times for hand washing and followed correct hand washing procedures
- cleaned and tidied work areas at least 2 times to avoid contamination and pests
- identified at least 2 food items for disposal and followed food disposal procedures
- identified, corrected and reported at least 2 processes or practices that were not consistent with food safety program.
Knowledge evidence
The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:
- food safety program and procedures and consequences of not following these procedures
- current national, state or territory food safety laws, standards and codes, including:
- meaning of contaminant, contamination and potentially hazardous foods as defined by the current code
- hygiene actions that must be adhered to by businesses to avoid food-borne illnesses
- employee responsibility to participate in hygienic practices
- reasons for food safety programs and what they must contain
- role of local government regulators
- basic aspects of hazard analysis and critical control points (HACCP) method of controlling food safety
- food hazards and major causes of food contamination and food-borne illnesses, including:
- airborne dust
- colleagues without appropriate training or understanding of good hygiene practices, policies and procedures
- contaminated food
- contaminated garbage
- dirty equipment and utensils
- equipment not working correctly, including fridge and temperature probes
- items, including linen, tea towels and towels that may be contaminated with human waste, including blood and body secretions
- not following organisation procedures
- vermin
- sources and effects of microbiological contamination of food
- personal hygiene requirements, including:
- appropriate bandages and dressings to be used when undertaking food handling
- clothing and footwear requirements for working in and/or moving between food handling areas
- reporting of illness
- restrictions on wearing of jewellery and other adornments, such as nail polish
- personal clothing maintenance, laundering and storage requirements
- workplace hygiene hazards when handling food and food contact surfaces, including:
- pest containment requirements
- responsibilities for maintaining the work area in a clean and tidy state
- suitable standard for materials, equipment and utensils used in the food handling area
- use and storage of cleaning equipment
- food disposal requirements
- waste collection, recycling and handling procedures
- minimum hand washing occasions:
- before commencing or recommencing work with food
- immediately after handling raw food, smoking, coughing, sneezing, blowing the nose, eating, drinking, touching the hair, scalp or any wound, and using the toilet.
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.
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
- A commercial kitchen with food ingredients and ready-to-eat food items.
- A qualified Food Safety Supervisor to supervise your practical activity.
Course must be completed in Australia in a commercial kitchen with food ingredients and ready-to-eat food items.
Supervisor Report
As part of your assessment, you are to demonstrate how to use hygiene practices for food safety within the workplace. Please read the assessment tab for full details. There are no refunds if you complete this course but then cannot get the Supervisor Report signed off. There is no Statement of Attainment without the Supervisor Report.
Please read the assessment tab for full details of the assessment for this course.
Assessment
You are assessed using three methods:
- Multiple choice questions;
- Written 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.
Written short answer questions
Look at the photograph and identify the food hazard or incorrect procedure. Type your answer in the box.
Supervisor Report
After completing the online assessment, you are required to complete and return the Supervisor Report. The report is part of the overall assessment. The report is located in the final assessment of the course.
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?
To be deemed competent, you must meet the following conditions:
- Work a minimum of THREE (3) separate shifts, minimum of 3 hours per shift, shift dates after you start this online course.;
- Be observed by a supervisor qualified to complete this report (see below); and
- Complete all the tasks listed in this report
The tasks require you to demonstrate that you can work following the organisation’s food safety procedures, and legislation and includes:
- 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
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 off my Observer Reports?
Your observer must be an experienced food industry worker that is:
- currently working in a kitchen or food preparation environment or worked within the past 2 years; AND
- has a minimum of 12 months employment in the hospitality industry within an Australian kitchen or food preparation environment.
AND/OR
A person with any of the following food safety qualifications:
- Current Food Safety Supervisor Skill Set (SITXFSA005 and SITXFSA006)
- Current (within the last 5 years) Food Safety Supervisor – Retail (SIRRFSA001)
- Current (within the last 5 years) Community Food Safety Supervisor Skill Set (HLTFSE001, HLTFSE005, HLTFSE007)
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’.
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: HLTFSE001
Delivery: All content delivered online + an offline practical skills demonstration.
Duration: Approx. 5 – 6 hours to complete your online learning & assessment + the practical skills demonstration.
When can I start? Immediately access your course after completing enrolment.
Completion: Statement of Attainment – HLTFSE001 Follow Basic Food Safety Practices
Valid: Valid in all states of Australia in the health & community sector.
Please check with your local council or employer to confirm course you require.
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 health & community sector.
Please check with your local council or employer to confirm course you require.
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.
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’.
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. 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 support@cleartowork.com.au and our team can assist you.
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