Food Safety Supervisor Course page for Di Pacci Coffee Company, Sydney. Nationally recognised online course for $129.

Nationally Recognised Training

Food Safety Supervisor
Certificate Course

Delivered by Di Pacci Coffee Company ā€” approved by the NSW Food Authority. Gain your certification online, on your schedule.

$129
Fully online courseApproval No. 83859
Enrol ā€” NSW Enrol ā€” Other States
NSW Food Authority Approved
No prerequisites
100% online delivery
Certificate within 30 days
Practical at Roselands available
What is a food safety supervisor?

A Food Safety Supervisor is a certified individual responsible for overseeing food handling and safety procedures within a hospitality or food service business. They ensure that every stage of food preparation adheres to Food Authority regulations ā€” protecting public health and your business reputation.

Many food safety regulations require businesses to employ a certified supervisor. This course provides the training and nationally recognised certification to fulfil that requirement.

Why food safety supervisors matter

Regulatory compliance

Many food businesses are legally required to have a certified supervisor on staff. Certification helps avoid penalties and legal exposure.

Preventing illness

Improper food handling is a leading cause of foodborne illness. A trained supervisor ensures correct protocols are followed at every stage.

Business reputation

Food safety incidents can cause lasting reputational damage. Certified supervision demonstrates commitment to hygiene and builds customer trust.

Course overview

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.

Applies to

All organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas, including:

  • 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
Who this applies to

Food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during 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.

Important: 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.

Applies to

All organisations with permanent or temporary kitchen premises or smaller food preparation areas, including:

  • 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.

Who this applies to

Food handlers who directly handle food during daily work activities ā€” cooks, chefs, caterers, kitchen hands and food and beverage attendants.

Important: 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 ā€” Use hygienic practices for food safety SITXFSA006 ā€” Participate in safe food handling practices

NSW students only: Participants who require a NSW Food Authority Food Safety Supervisor Certificate must also complete an additional module covering: Allergen Management Ā· Cleaning and Sanitising Ā· Food Act 2003 Offences Ā· Safe Egg Handling.

Topics covered
  • 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 standards
  • Hygienic cleaning practices
Multiple-choice questions
Straightforward knowledge-testing questions covering key food safety concepts and legislation.
Scenario questions
Apply what you've learned in a hypothetical setting drawn from real hospitality situations.
Workplace observation report
A simple 100% online form completed by a co-worker or supervisor (past or present) with at least 18 months of industry experience, attesting that you can perform practical activities in the workplace.
Video evidence
Short two-minute smartphone videos of yourself performing specified food safety tasks. Submitted directly through the personalised learning platform.

No formal prerequisites. There are no entry requirements ā€” you can begin right away.

It is recommended (but not required) that participants have experience working in the hospitality industry, ideally in a commercial kitchen.

You will need access to
  • A computer with a stable internet connection and a printer
  • A device capable of recording short videos (smartphone is sufficient)
  • A commercial kitchen in which to demonstrate performance of specified activities
  • Industry personal protective equipment ā€” clean uniform, enclosed footwear, hair net, first aid equipment
Language, literacy & numeracy

While there are no formal LLN prerequisites, to complete the online course you should be able to:

  • Access and use the internet; send and receive emails
  • Log in and follow website instructions
  • Communicate clearly (verbally and in writing) with your trainer/assessor and work colleagues

At the time of enrolment, you are required to provide:

  • A valid USI (Unique Student Identifier) ā€” see usi.gov.au/students for details
  • Full name as it appears on your driver's licence or passport
  • Street and postal addresses
  • Date of birth
  • Phone number
  • Email address
  • An uploaded copy of your identification document (driver's licence or passport)
Course details
Price
$129
Delivery
100% online
Recommended completion
Within 30 days
Enrolment lock-out
90 calendar days
Practical option
Roselands (1 day / 8 hrs)
NSW approval no.
83859

Upon successful completion of the course, you will receive:

  • A Statement of Attainment for both units of competency (SITXFSA005 & SITXFSA006)
  • NSW students: your NSW Food Authority Food Safety Supervisor Certificate
Timeline

Certificates are issued within 30 calendar days of course completion, subject to all fees being paid and verification of your records including your USI.

Who should do this course

Anyone working in food handling, preparation or service ā€” including cooks, chefs, caterers, kitchen staff, food and beverage attendants, and hospitality operators who need to meet their legal obligations under NSW food safety legislation.

Ready to enrol?

Online course Ā· $129 Ā· No prerequisites Ā· Certificate within 30 days

Enrol ā€” NSW Enrol ā€” Other States