• Purchase in 2 minutes then complete the course at your own pace over a maximum of 12-weeks.
• This course is compliant with Food Standard 3.2.2a to find out what qualifications your staff need click here
• 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 12-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

Unit Descriptor

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.

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 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
• 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:
    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
  • 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 SITXFSA006)
  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.

Learning Outcome

A statement of attainment for the nationally recognised unit of competency

• SITXFSA006 – Participate in safe food handling practices

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:

• 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 qualifications in tourism, travel, hospitality, events, holiday parks and resorts in the SIT Tourism, Travel and Hospitality Training Package.