HLTFSE007 – OVERSEE THE DAY-TO-DAY IMPLEMENTATION OF FOOD SAFETY IN THE WORKPLACE $60

Course Facts

Requirements

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/tablet/smartphone with internet access and current internet browser.

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

A commercial kitchen with food ingredients and ready-to-eat food items.

A qualified Food Safety Supervisor to supervise your practical activity.

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 answers to food safety problems; 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 to 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. When complete all sections, you can move onto the written questions.

Project

Review the results of an internal food safety audit, and complete non-conformance action plan. To assist you there is one example of a non-conformance already on the plan.

You are required to identify two (2) further non-conformances from the audit, and describe how you will:

• investigate the breaches
• revise or develop policies/procedures to prevent further breaches
• communicate the changes, and to who

Manage a Food Safety Meeting

You are required to run a staff food safety meeting within your workplace and submit the minutes of the meeting. You may use the template provided or your own workplace minutes. If possible this should be conducted as a real workplace food safety meeting that you have run and managed.

Requirements for the meeting:

• Minimum three (3) people including yourself
• You must address a minimum of three (3) food safety topics. See below for suggested topics.
• You must minute the meeting & submit the minutes

Suggested topics to be covered in your meeting:

• Communicating changes to the food safety program (e.g. new documentation)
• Complaints or identified non-conformances & how they’re being investigated or addressed
• Updates on any ongoing or previous investigations
• Review of policies or procedures (e.g. the cleaning schedule)
• Schedule or run a brief training session on a specific food safety topic
• Communication of any changes to Food Safety legislation
• Communication of any changes to organisational menus, allergen management or suppliers

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:

• Supervise workplace food safety program implementation to legal requirements;
• Supervise at least 2 kitchen staff over each of the 3 shifts
• Identify and revise at least 2 policies or procedures that may result in a food safety breach
• Communicate changes to kitchen and service staff
• Investigate at least 2 breaches or complaints and implement corrective action and controls

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 this report?

The most appropriate person to complete this supervisor report is your workplace supervisor or someone with whom you currently work. If a supervisor is not available, any person with at least one of the following qualifications is suitable:

• A manager of a food business; OR ;
• A person with at least 2 years of commercial food preparation experience; OR
• A Food Safety Supervisor or Head Chef; OR
• A person with any of the following food safety qualifications:
• Participate in safe food handling practices (SITXFSA201 or SITXFSA002)
• Apply retail food safety practices (SIRRFSA001A)
• Or equivalent.

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.

This unit describes the skills and knowledge required to supervise the day-to-day implementation of the food safety program across the entire business, process or food handling area.

This unit applies to workers who oversee and support others to implement the requirements of the food safety plan.

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. Support colleagues to implement the food safety program

1.1 Communicate food safety requirements and procedures to others in the workplace

1.2 Support people in the food area to meet food safety requirements

1.3 Instruct food handlers on food safety program and legal requirements for completing food safety records

2. Control food safety in the workplace

2.1 Identify processes and procedures that have or could result in a food safety breach

2.2 Implement procedures and controls for responding to and preventing food safety breaches

2.3 Investigate actual and potential non-conformance and complaints from clients relating to food safety

2.4 Respond to non-conformance and follow procedures to identify, separate and/or recall non-conforming food

2.5 Develop or revise procedures to support food safety control and prevent further breaches

2.6 Communicate all additional and/or revised processes and procedures to food handlers

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.