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 additional key focus areas determined by the Food Authority and published on its website:

1. Safe egg handling
2. Allergen management
3. Cleaning and sanitising practices.
4. 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 12-weeks.
• You will need to complete a work based assessment task see below.
• 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.
• Duration:  Total 29.5-40 hrs made up of 5-15 hours online training and assessment plus work based task and demonstration of skills (24.5-25-hours over a minimum of 3 work shifts) 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.

Unit Descriptor

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.

This unit 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.

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.
• You must be currently employed in the retail food service industry
• 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.
• In addition, your workplace supervisor must complete an observation report of the student’s practical skills and sign a declaration that indicates the student is their employee and the workplace has the equipment/ resources required for assessment.  See below to view the workplace assessment task.

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

This is followed by the following sections related to demonstration of skills;

Section 10: Video of premises or video conference

Video 1 demonstrating Equipment Required: It is important that the student demonstrate their skills in a suitable industry environment that must have the following facilities and equipment;

• Required 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, A current copy of the food business’ registration
• Personal Protective Clothing and Equipment:
  Aprons and outerwear, food handling gloves, correct head and footwear
• Appropriate facilities for handwashing:
  Designated hand washing sink, antiseptic liquid soap, single use towels, warm running water
• Cleaning and Sanitation Materials and Chemicals
• A Range of Food Products
• Food Handling Implements
• Food Storage and Display Equipment.

Section 11: Video demonstration of skills

You will be required to submit videos of the following:
Video Task #2 - Correct clothing & personal protective clothing
Video Task #3 - Correct hand washing
Video Task #4 - Demonstrating procedures to control identified food hazards.
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 - Displaying and serving food
Video Task #10 – Cleaning and sanitising
Video Task #11 – Disposing of food

Section 12: Supervised work (min of 24 hours over 3 work shifts) signed off by your supervisor

​You must currently be employed in a food retail business to complete this course. You are required to complete a minimum of 24 hours over a minimum of three separate shifts working under supervision in your current food retail workplace where you will be assessed on how well you demonstrate your skills. It is important that the premises where you complete your demonstration of skills assessments have all the required facilities as required by the assessment requirements of the course. As part of the assessment process, you, the student, are required to work a minimum of 24 hours over a minimum of 3 separate shifts in your current food retail workplace. You must submit a completed third-party report from your workplace supervisor or suitable observer. This report will provide evidence of practical skills.

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)
o Or equivalent.
​
What is a suitable food preparation environment?

Observation needs to be conducted in your existing food retail workplace.  This environment must contain the equipment and materials listed below to enable observations of all of the required tasks.

What does the observer need to observe?

The student must demonstrate safe handling of food, following organisational policies and procedures and food safety program over a total of 24 hours and a minimum of 3 separate shifts, by:

1. using appropriate control measures to control food hazards at each of the following points:
   • receiving
   • storing
   • preparing
   • displaying
   • disposing
2. completing food safety documentation, recording and reporting
3. maintaining personal hygiene standards
4. maintaining food work area and equipment.
5. Reading skills to interpret plain English documents that outline organisational policies and procedures for food safety and sanitation practices.
6. Numeracy skills to:
   1. Calibrate and use a temperature probe and calculate timing appropriate to the preparation of food products
   2. Follow simple dilution requirements for chemicals and cleaning products, and calculate ratios in order to make them up.

Learning Outcome

A statement of attainment for the nationally recognised unit of competency

• SIRRFSA001 – Handle food safely in a retail environment
• 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.

As a registered training organisation we must:

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

Before purchase please review this additional Information

Please review the following documents:

• Student handbook
• Refund policy
• Complaints and appeals policy
• Terms of use
• Privacy policy

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.

Pathways Information:

Achievement of this unit provides credit towards the following qualifications in the SIR - Retail Services Training Package:

·         SIR40316 – Certificate IV in Retail Management

·         SIR30216 – Certificate III in Retail

·         SIR20216 – Certificate II in Retail Services

And 1 qualification in the FBP – Food, Beverage and Pharmaceutical Training Package:

FBP40418 – Certificate IV in Food Science and Technology. These qualifications provide an extensive opportunity for employment across many roles.