A set of skills to equip individuals in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.
This course is compliant with Food Standard 3.2.2a to find out what qualifications your staff need click here
From 1 September 2015 to be certified as an FSS for a food premise in NSW and issued a valid certificate, a person must attain required units of competency from an approved RTO under the FSS program. The units of competency must incorporate four key focus areas determined by the Food Authority and published on its website:
- Safe egg handling.
- Allergen management.
- Cleaning and sanitising practices.
- NSW Food Act offences
- This NSW Food Authority approved course combining online training with work based assessment is the fastest way to get your NSW Food Safety Supervisor certificate.
- Valid in all states of Australia.
- Purchase in 2 minutes then complete the course at your own pace over a maximum of 12-weeks.
- 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 30-45 minute live video conference with a trainer/assessor - see below.
- You will need to complete a minimum of 8 hours supervised work in a suitable food preparation environment - see below.
- Duration: Total 13.5 - 24 hrs made up of 5-15 hours online training and assessment plus work based task and demonstration of skills (8.5-9-hours) over a maximum of 12-weeks.
- Qualified trainers are available during business hours.
- Food Safety Supervisor training is mandatory in Qld, NSW, Vic and the ACT and a general requirement in other states.
- Please read our student guide (PDF, 745 KB) or more about your rights.
- 5 Star Online Training (RTO #45332) is an official NSW Food Authority approved training provider.
Course Description
A set of skills to equip individuals in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.
Skill Set Requirements
This skill set is made up of the following units:
- SITXFSA005 – Use hygienic practices for food safety
- SITXFSA006 – Participate in safe food handling practices
Target Group
This skill set is for food handling personnel or food safety supervisors working in tourism, hospitality and catering organisations with permanent or temporary kitchen premises, and smaller food preparation or bar areas.
Requirements
- Australian residential and postal address
- All students must be 16 years or older. Prior to enrolment students aged 16-17 years must be able to provide evidence of at least 12 months work experience or access to a workplace mentor with an equivalent qualification.
- 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.
- To complete this course you will be required to complete a workplace assessment task to demonstrate the required skills and knowledge in a suitable industry environment.
- You will be required to demonstrate your skills in the workplace via video - see below.
- 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.
What you will learn
- Personal hygiene
- Cross-contamination
- Safe egg handling
- Allergen management
- Food storage & temperature control
- Cleaning, sanitation & pest control
- Food Safety Plan, basic monitoring and record keeping
- Role and responsibilities of a Food Safety Supervisor
How you will be assessed
The online course is delivered in 9 short sections with an assessment quiz after each section.
- Section 1: Introduction to food safety
- Section 2: Understanding contamination
- Section 3: You and your workplace
- Section 4: SimHotel – Practice your skills – interactive simulation
- Section 5: Typical workplace tasks
- Section 6: Supervisors and food safety programs
- Section 7: SimHotel – Receipt of goods – interactive simulation
- Section 8: SimHotel – Food preparation – interactive simulation
- Section 9: SimHotel – Hold, sell, display – interactive simulation
- You will be required to submit 13 videos and undertake a workplace assessment as follows;
- Facilities Video or Video Conference
- Video 1 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:
Commercial grade 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, knives, packaging materials, receptacles for presentation and display purposes, small utensils: tongs, serving utensils, temperature monitoring device
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 1 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:
- Video demonstration of skills
- You must supply the following videos
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 - Receiving food
Video Task #7 – Storing food
Video Task #8 - Preparing food
Video Task #9 - Processing food
Video Task #10 - Displaying and serving food
Video Task #11 – Packaging and transporting food
Video Task #12 – Cleaning and sanitising
Video Task #13 – Disposing of food
- You must supply the following videos
- Facilities Video or Video Conference
- Supervised work (min of 8 hours) in a suitable food preparation environment
- As 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 SITXFSA006)
o Apply retail food safety practices (SIRRFSA001A) Or equivalent.
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.
What does the observer have to do?- Please ensure that you have the relevant qualifications required to be a qualified observer see, “Who is a suitable observer”, above.
- Please read and complete the form below making notes about your observations of the student during their work shift/s.
- 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.
- If the student does not perform any task successfully even after feedback and another attempt please note this on the form.
- Tick off each task when you have witnessed the student correctly demonstrating the required skill on at least three occasions.
- Please supply a copy of the business’s registration as a food business.
- Please supply a copy of your food safety qualifications.
- 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:
- Demonstrate use of safe food handling practices in food handling work functions on at least three occasions.
- Demonstrate correct personal hygiene
- Demonstrate procedures to:
- Identify food hazards
- Report unsafe practices
- Report incidents of food contamination
- Demonstrate the correct methods of controlling food hazards at each of the following critical control points:
- Receiving
- Storing
- Preparing
- Processing
- Displaying and/or serving
- Packaging
- Transporting
- Disposing
- As 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
Learning Outcome
A statement of attainment for the nationally recognised units of competency
- SITXFSA005 – Use hygienic practices for food safety
- SITXFSA006 – Participate in safe food handling practices
- NSW Food Authority Food Safety Supervisor certificate – a hard copy mailed to you within 5-10 days.*
*It is a requirement that the RTO provide your personal details to the NSW Food Authority in order to issue your NSW Food Safety Supervisor certificate.
This qualification will be valid in the following states:
- New South Wales
- Victoria
- Queensland
- Northern Territory
- Western Australia
- South Australia
- Australian Capital Territory – see NOTE
- Tasmania
NOTE: ACT food safety supervisors must complete competency-based training in each of the prescribed units relevant to their industry sector. Currently, supermarkets, fast food outlets, cafes, restaurants, hotels, delis must complete the hospitality units. Convenience stores, grocers and petrol stations are able to complete the retail course. We will update these details if the situation changes. Please check the suitability of the course for your sector before ordering.
As a registered training organisation we must:
- Provide quality training and assessment
- Comply with the standards for RTO's 2015
- Issue AQF certification
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.
- Duration - 13.5 - 24 Hrs
- Skill level - Easy
- Language - English
Starting from the 1st of January 2015, the federal government added a requirement that everyone undertaking nationally recognised training in Australia must have a Unique Student Identifier (USI).
During our course enrolment process you will be asked to provide your USI – or if you don’t already have one, we help you through the process of applying for your USI online. It is essential that the details you provide when applying for your USI match with the details and primary ID that you provide to us when you enrol. This is because these details must match for your statement of attainment to be validated by the Government system, otherwise, this may cause issues with the validity of your qualification.
In rare circumstances, you may need to speak directly with the government staff to provide further details. We will notify you if this is the case.
For more information see www.usi.gov.au
To ensure you receive an adequate level of support with your training and assessment, please consider the following questions.
Do you consider yourself to have any disability, special needs, reading or writing difficulties that may have an impact on your ability to complete this online course?
Do you believe you have the literacy skills to read and interpret documents such as:
- In-house policies and procedures?
- Other plain English regulatory and advisory information issued by authorities such as signs and leaflets,
- Record keeping requirements and mathematical equations?
If you are not confident that you will understand any of the components of this online training, refer to our knowledge base or contact us and we will make arrangements to assist you in your training or offer you face to face training if available in your area.
Certification requirements apply at a state and territory level to individuals involved in food handling or supervision. Certification in some States relies on the achievement of:
- SITXFSA005 Use hygienic practices for food safety and
- SITXFSA006 Participate in safe food handling practices.
Not Applicable