NSW Retail Food Safety Supervisor
SIRRFSA001 - Handle Food Safely in a Retail Environment | $119.00
$119 (price includes the NSW Food Safety Supervisor Certificate).
If you need a NSW Food Safety Supervisor Certificate (also known as the ‘Blue and Orange certificate’), you have come to the right place!
This course includes the required unit of competency plus the Key Focus Areas provided by the NSW Food Authority to be approved as a Food Safety Supervisor in NSW.
The Key Focus Areas determined by the NSW Food Authority include:
- Safe egg handling
- Allergen management
- Cleaning and sanitising practices
- Food Act offences
NSW RTO Approval Number 29586
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).
Popular Bundle & Save Options
BUNDLE 1
NSW FSS (SITXFSA005 + SITXFSA006) - $115.00
- NSW Food Supervisor - SITXFSA005 + SITXFSA006 (SITSS00069) + Blue & Orange Certificate
BUNDLE 2
NSW FSS & ALLERGEN MANAGEMENT - $134.00
- NSW Food Supervisor - SITXFSA005 + SITXFSA006 (SITSS00069) + Blue & Orange Certificate
- Allergen Management
Cost
$119 (Price includes the NSW Food Authority fee of $30 for issue of the NSW Food Safety Supervisor Certificate).
Course Name
Pre-requisite
No previous knowledge or experience required.
Delivery
All learning content is delivered online. Assessment is broken down into multiple components. Some assessment is online and some assessment components require a real workplace. Please read the Assessment tab for more information.
Time
- Online learning and assessment modules – 6 – 8 hours (self-paced)
- Workplace tasks – (completed over three separate shifts)
- You have a total of 8 weeks to complete the course in its entirety (this includes the workplace tasks).
- 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 90 days from the original enrolment expiry.
On successful completion, you receive:
A nationally recognised Statement of Attainment SIRRFSA001 Handle food safely in a retail environment as well as the NSW Food Safety Supervisor Certificate issues by the New South Wales Food Authority.
Valid
Valid in NSW for 5 years.
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!
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 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.
Please note that you must be 100% visible in your recorded video responses.
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. However, they can be used to gather assessment evidence.
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
- 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 or a NSW Food Safety Supervisor ‘Blue & Orange’ Certificate unless the Workplace Tasks modules are received and marked competent.
Assessment
Four (4) methods we will use to assess your work:
- Multiple-choice questions
- Written questions
- Video & Photo Workplace Task Submission
- Observer report submissions
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.
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
You are required to demonstrate that you work in accordance with the organisation food safety procedures and legislation.
The Workplace Tasks module will form part of your overall assessment and will require you to take videos and photos completing workplace tasks and submitting this evidence online (through your Workplace Tasks module).
It is also a requirement that you demonstrate the skills you gained from the online course over three separate shifts through the submission of observer reports. These workplace tasks must be completed in an operational commercial food preparation area, bar or kitchen with the fixtures, large and small equipment and workplace documentation.
To achieve this, you will need to arrange and nominate an observer who will complete and record evidence of your tasks using the Observer Report. You must provide three (3) completed Observer Reports for this unit. Ensure the person completing your Observer Reports observes you undertaking 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.
Observer Authentication
We are required to verify all Observers. You will be prompted to upload a video of your observer holding their photo ID confirming they meet the requirements to be an observer as outlined above.
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.
SIRRFSA001 – Handle Food Safely in a Retail Environment
This unit describes the performance outcomes, skills and knowledge required to handle food safely in the retail environment following organisational food safety procedures and relevant legislation and standard procedures.
It applies to individuals working in roles that involve the handling of food. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures and relevant legislative requirements.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the Code).
The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differ between State and Territory Governments. 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.
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.
| 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. |
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2. Store and handle food safely. |
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3. Maintain personal hygiene standards. |
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4. Maintain equipment and work area. |
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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.
SIRRFSA001 – Handle Food Safely in a Retail Environment
SKILLS | DESCRIPTION |
Reading skills to: |
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Numeracy skills to: |
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Elements and performance criteria
| Elements | Performance criteria |
|---|---|
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
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Foundation skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
| Skills | DESCRIPTION |
|---|---|
Reading skills to: |
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Numeracy skills to: |
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Unit mapping information
No equivalent unit.
Assessment requirements
Modification history
Not applicable.
Performance evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- demonstrate safe handling of food, following organisational policies and procedures and food safety program during three work shifts, by:
- using appropriate control measures to control food hazards at each of the following points:
- receiving
- storing
- preparing
- displaying
- disposing
- completing food safety documentation, recording and reporting
- maintaining personal hygiene standards
- maintaining food work area and equipment.
- using appropriate control measures to control food hazards at each of the following points:
Knowledge evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- key aspects of Commonwealth, state or territory and local food safety compliance requirements as relevant to job role:
- personal hygiene
- contents of national codes and standards that underpin regulatory requirements
- reasons for food safety programs and what they must contain
- local government food safety regulations and inspection regimes
- consequences of failure to observe food safety policies and procedures
- meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards (ANZFS) Code (the Code)
- food handling and hygiene principles:
- organisational food safety program, its purpose and implications for own work
- own roles and responsibilities, and those of food safety personnel for food handling requirements from raw material to finished product
- techniques for minimising contamination and spoilage
- common sources and types of contamination and food safety hazards, including:
- conditions conducive to microbial growth
- known allergens associated with food handling and processing
- common types of physical, chemical and microbiological agents that can contaminate food
- conditions that can cause physical, chemical and microbiological contamination
- correct storage of food, including hot, cold, raw and cooked, and appropriate control measures
- causes of deterioration of food, contamination, cross-contamination
- procedures for identifying and reporting potential or actual sources of contamination
- food handling implements
- need for change of implements between products
- correct storage medium for serving implements
- shelf life of food products
- control measures for food hazards
- procedures for recording failures in the food safety program, including equipment breakdowns
- temperature control and the temperature danger zone
- correct temperature of storage and display units and how to maintain:
- load limits and effects of overloading
- effects of breaking temperature chain
- effects of blocking coils and air vents
- food storage requirements for:
- refrigeration
- freezers
- dry stores
- cleaning work areas:
- cleaning procedures and schedules for work areas and equipment (internal and external)
- purpose and importance of cleaning and sanitation procedures
- safe use and storage of cleaning tools, equipment and chemicals, and insecticides and pesticides
- routine maintenance for work areas and equipment
- waste collection and disposal, recycling and handling procedures
- pest control procedures
- food handling practices for:
- food segregation
- food packaging for storage
- labelling of food
- stock rotation
- optimal maintenance of storage areas:
- cleanliness and sanitation
- ventilation
- lighting
- required temperature
- free from vermin or infestation
- free from defects
- correct disposal of damaged or spoiled supplies
- known allergens associated with food ingredients, food processing and handling
- application of workplace documentation for food handling:
- organisational food safety program
- organisational policies and procedures on hygiene and sanitation practices
- food safety incident reports
- safety data sheets for cleaning and sterilising products.
Assessment conditions
Skills must be demonstrated in a retail environment. This can be:
- an industry workplace
- a simulated industry environment.
Assessment must ensure access to:
- relevant documentation:
- current plain English regulatory documents distributed by government regulators outlining key aspects Commonwealth, state or territory and local food safety compliance requirements as relevant to job role
- organisational food safety program
- organisational policies and procedures for food safety and hygiene and sanitation practices
- hazard control measures
- food safety incident report
- cleaning and maintenance schedules and safety data sheets for cleaning and sterilising products
- personal protective clothing and equipment:
- aprons and outerwear
- food handling gloves
- correct head and footwear
- cleaning and sanitation materials and chemicals
- a range a food products
- food handling implements
- food storage and display equipment.
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: SIRRFSA001
Delivery:
- All content delivered online
- Online assessment questions
- A practical skills demonstration (workplace skills appraisal) is required to be conducted. Please read the Assessment tab for more information.
Duration: Please allow approximately 12 – 16 hours to complete your online training course plus the Workplace Tasks.
From the time of enrolment, you have eight weeks to complete your course.
When can I start? Immediately access your course after completing enrolment.
Completion: Nationally recognised Statement of Attainment SIRRFSA001 + the NSW Food Safety Supervisor ‘Blue and Orange’ Certificate issued by NSW Food Authority.
Valid: Valid in NSW for 5 years.
Frequently Asked Questions
From the date and time of enrolment, you have six (8) 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.
This course is valid in NSW.
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.
There is no limit on the number of attempts to complete your assessments.
Please also know that trainers are available at any time throughout your course to provide assistance should you need additional guidance and support.
Please make sure you only provide your employer with your blue and orange NSW Food Safety Supervisor certificate, not your Statement of Attainment.
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. 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 and your NSW Food Safety Supervisor (blue and orange) Certificate.
If you get stuck at any point along your enrolment or learning and assessment journey – we’re here to help! Please email us at [email protected] and our team can assist you.
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 issued by New South Wales Food Authority are processed manually several times per week. You will receive a soft copy of your NSW Food Safety Supervisor ‘Blue & 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.
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