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- 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. 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. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

- 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. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

- The Food Safety Supervisor course includes both units of competency:
--SITXFSA005 Use hygienic practices for food safety
--SITXFSA006 Participate in safe food handling practices

Participants who require a NSW Food Authority Food Safety Supervisor Certificate will need to complete an additional module which covers content specified by the NSW Food Authority, including:

- -Allergen Management
- -Cleaning and Sanitising
- -Food Act 2003 Offences
- -Safe Egg Handling

- The course is delivered online. This includes the requirement to upload videos of the individual performing specified tasks in a commercial kitchen. We recommend you complete the online content within 30 days of commencement.

- Participants have the option to complete their workplace assessment (practical) tasks at our training facility located at 97-99 Chapel St, Roselands. Duration: 1 day / 8 hours.
- The course covers:

- -Food safety programs
- -Identification of food hazards
- -Food safety risks
- -Controlling bacterial growth
- -Handling and preparing food safely
- -Storing and disposing of food safely
- -Preventing food contamination
- -Personal hygiene
- -Hygienic cleaning practices
- Participants who do not complete their course within 90 calendar days of enrolment will be automatically locked out of their course. Time extensions may be granted upon request.


There are no prerequisites for the course.
It is recommended that participants undertaking the Food Safety Supervisor Certificate course have experience working in the hospitality industry, ideally in a commercial kitchen. Participants will require access to:
- Technology to complete the online training, e.g. computer with stable internet connection, printer, means of recording video evidence.
- A commercial kitchen in which you will demonstrate performance of specified activities. - Industry specific personal protective equipment, e.g. clean uniform, enclosed footwear, hair net, first aid equipment, etc. At time of enrolment, you are required to provide:

- A valid USI, Unique Student Identifier. For details see https://www.usi.gov.au/students
- Personal details
- Full name (example
– as appears on driver’s license or passport)
- Street and postal addresses
- Date of birth
- Phone number
- Email address
- Upload a copy of your identification document, e.g. driver’s license or passport

Certification
Upon successful course completion, a Statement of Attainment for the 2 units of competency and if applicable, your NSW Food Safety Supervisor Certificate will be issued within 30 calendar days. This is subject to all fees being paid and verification of your records including your USI.

Multiple-choice questions
> Straightforward knowledge-testing questions.

Scenario questions
> Apply what you've learned in a hypothetical setting.

Workplace Observation Report
>This is a simple 100% online form that allows a co-worker or supervisor (past or present) with at least 18 months of industry experience to attest that you can perform practical activities in the workplace. We created a personalised learning platform to make your life easier.

Video Evidence
> Submitting Performance Evidence couldn't be easier. You can submit your evaluation by recording yourself doing numerous simple scenes of Food Safety in short, two-minute smartphone videos.

There are no requirements, and you can begin right away (but you will need access to a Commercial Kitchen). This course will prepare you to become a nationally qualified Food Safety Supervisor.

A food safety supervisor is an individual who has undergone specialised training in food safety and has obtained a recognised certification. They are responsible for supervising and training other staff members in food handling and safety procedures. Their role is to ensure that all necessary measures are in place to prevent food contamination, maintain hygiene standards, and comply with relevant food safety legislation.

• Compliance with Regulations: Food safety regulations vary from region to region, but many require businesses to have a certified food safety supervisor. Employing a qualified supervisor helps ensure compliance with these regulations and minimises the risk of penalties or legal issues.
• Preventing Foodborne Illnesses: Improper handling or preparation of food can lead to the spread of harmful bacteria, viruses, or other pathogens. A food safety supervisor ensures that proper food safety protocols are followed, reducing the risk of foodborne illnesses, and protecting consumers.
• Maintaining Reputation and Customer Trust: Food safety incidents can severely damage a business's reputation. By prioritising food safety and having a certified supervisor, establishments demonstrate their commitment to providing safe and hygienic food, which fosters customer trust and loyalty.

Help with Language, Literacy, and Numeracy.

While there are no prerequisite entry to training requirements, there are some language, reading, and numeracy requirements. In order to complete the online course, you should be able to do the following:

● Access and use the internet
● Send / receive emails
● Login and follow website instructions
● Communicate clearly (verbally and in writing) with your trainer / assessor and work colleagues

Certified food safety supervisors
Food safety supervisors play a critical role in ensuring the safety and hygiene of food handling and preparation processes. By completing a recognised certification course, individuals gain the knowledge and skills necessary to protect consumers from foodborne illnesses and maintain compliance with food safety regulations. Online training offers an accessible and affordable option for aspiring food safety supervisors, allowing them to conveniently obtain their certification and contribute to the overall well-being of the food industry.