- Purchase in 2 minutes then complete the course at your own pace over a maximum of 28 days or 4-weeks.
- Delivery combines online learning plus work based tasks.
- You will need to demonstrate you workplace skills via video. This can be completed by uploading videos of you performing the required tasks or via a live video conference with a trainer/assessor see below for details.
- You will need to complete a work based assessment task see below for details.
- Duration: Total 13.5 to 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 28 days or 4-weeks.
- Qualified trainers are available during business hours
- The nationally recognised statement of attainment issued is valid in all states.
- Please read our student guide (PDF, 745 KB) or more about your rights
- 5 Star Online Training (RTO #45332) is an official training provider
This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; 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.
Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.
It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
- 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
- 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 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
- 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 6 short sections with an assessment quiz after each section.
- Section 1: Understanding contamination
- Section 2: Typical workplace tasks
- Section 3: Supervisors and food safety programs
- Section 4: SimHotel – Receipt of goods – interactive simulation
- Section 5: SimHotel – Food preparation – interactive simulation
- Section 6: SimHotel – Hold, sell, display – interactive simulation
- You will be required to submit 11 videos and undertake a workplace assessment as follows;
- Video of facility or video conference
Video Task #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:
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
- Demonstration of skills videos
- You will be required to submit videos of the following:
Video Task #2 - Demonstrating procedures to control food hazards and unsafe practices.
Video Task #3 - Demonstrate procedures to report any personal health issues.
Video Task #4 - Receiving food
Video Task #5 – Storing food
Video Task #6 - Preparing food
Video Task #7 - Processing food
Video Task #8 - Displaying and serving food
Video Task #9 – Packaging and transporting food
Video Task #10 – Cleaning and sanitising
Video Task #11 – Disposing of food
- 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 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.
A statement of attainment for the nationally recognised unit of competency
- SITXFSA002 – Participate in safe food handling practices
As a registered training organisation we must:
This qualification will be valid in the following states:
- Northern Territory
- Western Australia
- South Australia
- Australian Capital Territory – see NOTE
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.
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 - 20 Hrs
- Skill level - Easy
- Language - English
- Nationally recognised training
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.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the Code).
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.
If you feel that you have existing skills, knowledge and experience to meet the unit of competency we may be able to offer you a tailored learning pathway. Please contact us for further consultation.