• Purchase in 2 minutes then complete the course at your own pace over a maximum of 12-weeks.
• The nationally recognised statement of attainment issued is valid in all states.
• Delivery combines online learning plus work based tasks.
• You will need to demonstrate your workplace skills via video. This can be completed by uploading videos of you performing the required tasks or via a 30-60 minute live video conference with a trainer/assessor see below.
• You will need to complete a work based assessment task see below.
• Duration: Total  13.5-20 hrs made up of 5-11 hours online training and assessment plus work based task and demonstration of skills (8.5-9-hours) over a maximum of 12-weeks.
• Please read our student guide (PDF, 745 KB) or more about your rights
• 5 Star Online Training (RTO #45332) is an official training provider

Unit Descriptor

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

Application of the Unit

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.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Requirements

• Australian residential and postal address
• Broadband Internet
• Latest version of a Compatible browser: Chrome (works best) / Safari / Internet Explorer 9+
• Speakers or headphones
• Desktop / Laptop / Tablets / iOS/ Android/ Mobile devices - Large size mobile smart phones (7cm x 12cm). Note with an iPhone you will need to click "Done" for each video sequence.
• Video recording device - your smart phone is perfect
• Students must successfully complete a language, literacy and numeracy (LLN) assessment prior to starting the course.
• You will be required to demonstrate your skills in a suitable food preparation environment via video - see below for details.
• You are required to work a minimum of 8 hours in an approved food preparation environment.  You must submit a completed third-party report from a workplace supervisor or suitable observer. This report will provide evidence of practical skills. See below for details.

What you will learn

• Personal hygiene
• Cross-contamination
• Food storage & temperature control
• Cleaning, sanitation & pest control

How you will be assessed

The online course is delivered in 4 short sections with an assessment quiz after each section plus practical demonstration of skills assessments.

• Section 1: Introduction to food safety
• Section 2: Understanding contamination
• Section 3: You and your workplace
• Section 4: SimHotel – Practice your skills – interactive simulation
• You will be required to submit 6 videos and undertake a workplace assessment as follows;
  • Workplace Validation video or Video Conference
    Video Task #1 - You will need to provide a video showing the following:
    Equipment Required: It is important that the student demonstrate their skills in an operational food preparation environment that must have the following equipment and facilities:
    Fixtures:
     work benches  refrigeration unit  sink  storage facilities
    Small equipment:
     assorted pots and pans  containers for hot and cold storage  crockery  cutting boards  food handler gloves  glassware  knives  packaging materials  receptacles for presentation and display purposes  small utensils:  tongs  serving utensils
    Appropriate facilities for handwashing:
     designated hand washing sink  antiseptic liquid soap  single use towels  warm running water
    Food ingredients and ready to eat food items
    Personal protective clothing required:
     Work uniform or clean clothes  Clean covered work shoes  Hair and beards must be tied back &/or covered (if required).  Work safe Band-Aids and food handler gloves
    Cleaning equipment required:
     Surface cleaner  Surface sanitiser  Warm water  Cleaning cloths
    Documentation Required:
     The workplace’s current food safety plan detailing policies and procedures for managing food safety  Monitoring records and log sheets  Copy of the business’s current registration as a food business to be supplied
  • Video demonstration of skills
    Video Task #2 - Correct clothing & personal protective clothing
    Video Task #3 - Correct hand washing
    Video Task #4 - Demonstrating procedures to control food hazards and unsafe practices.
    Video Task #5 - Demonstrate procedures to report any personal health issues.
    ​Video Task #6 – Cleaning and sanitising
• Supervised work (min of 8 hours) in a suitable food preparation environmentAs part of the assessment process, you, the student, are required to work a minimum of 8 hours in an approved food preparation environment.  You must submit a completed third-party report from a workplace supervisor or suitable observer. This report will provide evidence of practical skills. The workplace supervisor or observer is required to witness you perform safe food handling skills in each category on at least 3 occasions over however many shifts required to make up the required tasks or minimum of 8 hours, then record their observations on the form. The form then needs to be signed by both you and the workplace supervisor then submitted for assessment. As part of 5 Star Online Training’s commitment to providing quality training, students and observers may be contacted by our trainer/assessors to clarify or verify that the information provided is true and correct.

Who is a suitable observer?

This report needs to be completed by a suitable observer. The most appropriate person to observe and report on the performance of the student is usually a workplace supervisor. However, if a suitably qualified workplace supervisor is not available, any other person with at least one (1) of the following qualifications is considered suitable:

• A Food Safety Supervisor or Head Chef; OR
• A person with any of the following food safety qualifications:
o Participate in safe food handling practices (SITXFSA201 or SITXFSA002)
o Apply retail food safety practices (SIRRFSA001A)
o Or equivalent.

What does the observer have to do?

1. Please ensure that you have the relevant qualifications required to be a qualified observer see, “Who is a suitable observer”, above.
2. Please read and complete the form below making notes about your observations of the student during their work shift/s.
3. If the student does not complete any task successfully on the first attempt, give them some feedback about their performance and allow them to re-attempt the task.
4. If the student does not perform any task successfully even after feedback and another attempt please note this on the form.
5. Tick off each task when you have witnessed the student correctly demonstrating the required skills on at least three occasions.
6. Please supply a copy of the business’s registration as a food business.
7. Please supply a copy of your food safety qualifications.
8. Please complete the observer details and confirmation and sign the declaration. Please ensure that your contact details are correct as one of our trainers may need to contact you to confirm the report.

The student is required to show evidence of performing the following tasks:
1. Demonstrate use of safe food handling practices in food handling work functions on at least three occasions.
2. Demonstrate correct personal hygiene
3. Demonstrate hygienic cleaning practices.
4. Demonstrate procedures to: Identify food hazards. Report unsafe practices. Report incidents of food contamination.

What is a suitable food preparation environment?

​Observation needs to be conducted in an approved food preparation environment that has all the required facilities for this course see above.

Learning Outcome

A statement of attainment for the nationally recognised unit of competency

• SITXFSA001 – Use hygienic practices for food safety

As a registered training organisation we must:

• Provide quality training and assessment
• Comply with the standards for RTO's 2015
• Issue AQF certification 

This qualification will be valid in the following states:

• Victoria
• Queensland
• Northern Territory
• Western Australia
• South Australia
• Australian Capital Territory
• Tasmania

Pathways Information

Achievement of this unit provides credit towards qualifications in tourism, travel, hospitality, events, holiday parks and resorts in the SIT Tourism, Travel and Hospitality Training Package.