$29 Food Safety Level 1 – SITXFSA001
Food Handler Certificate Course- Hospitality & Retail – SITXFSA001 Use Hygiene practices for Food Safety Online Training Course
Replaces: SITXFSA101 Follow Workplace Hygiene Procedures
This course is for people handling food in a café, restaurant, school canteen, hotel, supermarkets, fast food outlet, sandwich shop, catering operations or other food retail outlets, under supervision. This is an accredited course and you will receive a Statement of Attainment.
Food handling is also known as food safety training or food hygiene training.
|Cost||$29.00 only. No more to pay! (inc GST)|
|Unit Code & Name||
SITXFSA001 Use Hygiene Practices for Food Safety
|Pre-requisite||No previous knowledge or experience required.|
|Delivery||Delivered online, please read the assessment tab carefully for assessment requirements.|
|Payment||Mastercard/Visa through our Eway internet payment facility.|
|Qualification||National Statement of Attainment|
|Valid||Valid in all states of Australia in the hospitality, retail and tourism industries.|
|Before you enrol||Before you enrol in this course, read the completion requirements and the assessment tabs. Before you enrol in this course, it is suggested you read our Student Handbook and refund policy. Click here to read...|
How long? It takes 3 minutes to enrol and pay. The online component of the course takes 4-6 hours to complete depending on your existing knowledge. No need to finish the course in one session! Log in and out as many times as you like, the system remembers where you are up to.
In addition to the online course assessments, students are required to undertake a period of employment or work experience and obtain a third party report from their supervisor. They must provide evidence of having demonstrated the skills contained in this unit during a minimum of three (3) shifts of work in a hospitality workplace. Students have 6 months to complete this.
You have 6 weeks from date of enrolment tocomplete your course. After that, your course will expire, and you will not be able to access it.
How does it work? Click “Start Course Now” button, enter your details, and proceed to the payment page and pay. After payment, you are given immediate access to your “My Training”. Simply click on the name of the course when you are ready to start.
You do not need to wait for an email with log in details.
The course is broken into sections. At the end of each section is an assessment. Please read the “Assessment” tab for full details of assessment.
How will I be assessed? Please click on the “Assessment” tab for detailed assessment information.
What you will need to complete this course (all are government requirements) :
Verify your identity – we need to verify your identity before we issue you a Statement of Attainment. Click here to view acceptable identification and identification submission details.
Unique Student Identifier (USI): New law effective 1 January 2015 require all students to have a USI. It is very easy to do and is part of your registration process with us. All recognised training providers offering this course are required by law to collect this information. Click here to visit the USI website.
Supervisor Report – As part of your assessment, you are to demonstrate how to use hygiene practices for food safety within a workplace. Please read the assessment tab for full details. There are no refunds if you complete this course but then cannot get the Supervisor Report signed off. There is no Statement of Attainment without the Supervisor Report.
You will be assessed using four (4) methods:
- Multiple choice questions;
- Case studies;
- Project questions; and
- Supervisor Report
To be deemed competent in this subject, you are required to answer ALL questions in ALL sections correctly.
Multiple Choice Questions
There are a number of sections in this course. At the end of each section is an assessment. You are required to study each section in sequence and answer every question correctly to move onto the next section.
How it works:
1. Read the question;
2. Select your answer/s from the selection of answers given;
3. Press “Submit”;
4. Move onto the next question;
5. At the end of the questions, you will receive the result of your assessment.
If you answer all questions correctly, you will progress to the next section.
If you answer any questions incorrectly, you will have repeat all the questions for that section. You will be given feedback on which question you answered incorrectly. You will then be returned to the beginning of the assessment for that section. You will have to answer all the questions again before you can move onto the next section.
You can take the test as many times as you need.
Review Learning Material
To review the learning material relevant to a question:
1. Click “Click here to review the course material for this question”. This link appears above the answers.
2. You return to the page relevant to the question.
3. When you have finished reviewing the section, click the “return to assessment” link on the left hand side of the screen.
4. You will be returned to the question.
Case Studies & Project Questions
There are multiple case studies and project questions (simulated work environment). Taken from the whole course, the case studies and projects are designed to put your knowledge into practice in real life situations. Case studies and project questions require multiple choice answers. This works in the same way as the multiple choice questions worked. You may need to refer to the PDF of the course notes.
Supervisor Report (observation checklist)
For this assessment you will be required to work in an operational commercial food preparation area, bar or kitchen with the fixtures, large and small equipment and commercially realistic workplace documentation. This assessment covers the elements and performance criteria, skills and critical aspects for assessment and evidence related to the competency unit SITXFSA001 Use hygiene practices for food safety.
You are required to demonstrate that you work in accordance with the organisation food safety procedures and legislation. You must demonstrate you can:
- Follow hygiene procedures and identify food hazards
- Report any personal health issues
- Prevent food contamination
- Prevent cross contamination by washing hands
- Be observed working within a food or food and beverage preparation area and undertake normal industry duties as a food or food and beverage attendant.
- Demonstrate your ability to access and interpret workplace hygiene procedures
- Work a minimum of twelve (12) hours over a minimum of (2) separate shifts.
You are required to obtain a Supervisor Report from your workplace supervisor using the Supervisor Report (Observation Checklist) on the next page. You must ask your supervisor to observe your work and complete the checklist. It has space to provide feedback for two (2) observations. This will contribute to the evidence of your competence in using hygiene practices for food safety in the workplace.
Your supervisor must be an experienced hospitality worker and have completed at least five (5) years employment in the hospitality industry.
A real workplace must include an operational commercial food preparation area, bar or kitchen with the fixtures, large and small equipment and workplace documentation.
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.
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1.1.Follow organisational hygiene procedures.
1.2.Report unsafe practices that breach hygiene procedures promptly.
1.3.Identify food hazards that may affect the health and safety of customers, colleagues and self.
1.4.Remove or minimise the hygiene hazard and report as appropriate for follow-up.
2.1.Report personal health issues likely to cause a hygiene risk.
2.2.Report incidents of food contamination resulting from personal health issues.
2.3.Cease participation in food handling activities where own health issue may cause food contamination.
3.1.Maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings.
3.2.Prevent food contamination from clothing and other items worn.
3.3.Prevent unnecessary direct contact with ready to eat food.
3.4.Ensure hygienic personal contact with food and food contact surfaces.
3.5.Use hygienic cleaning practices that prevent food-borne illnesses.
4.1.Wash hands at appropriate times and follow hand washing procedures consistently.
4.2.Wash hands using appropriate facilities.
I purchased more than one course, how do I log into the other courses that I purchased?
Log into your “My Training” account. To do this, go to Log In from the far right of the screen our website, enter your email and password. From the ‘My Training’ screen, simply click on the course name to start.
In what format are my certificates? Can I save them?
The certificates are in PDF format and are emailed to you. You can save the attachment to your hard drive, portable hard drive or memory stick.
Can I print the certificate?
Yes, simply open the PDF attachment and print it.
I cannot find my certificate. How do I get another copy?
Simply log into your training account and re-print them.
How long is my certificate valid?
The Nationally Accredited Statement of Attainment is valid for 3 years.
Is there an age limit to complete online courses?
There is no upper or lower age limit for completing online training. However, if you are under 18 years old, you may have limited vocational outcomes after completing this course, as some states require you to be 18 years old to work in a licensed venue.
After I have paid for the course, are there any additional charges?
No – we have only the one fee.
The only exception to this is the NSW FSS Certificate. The requirements for this certificate are clearly detailed on our webpage.
Which payment gateway do you use? Is it secure?
How can I pay?
You can pay online with a credit card, a Paypal.
Can I use someone else’s credit card to pay for an online course?
Yes. Please fill in the enrolment page with the details of the student. Then on the payment page, enter the details of the person whose card will pay for the course. But remember; make sure you have that person’s permission to use their card.
How do I enrol?
Simply click the “start now” button, complete the student details, and accept the terms and conditions then proceed to the payment page. Once your payment is complete, you will be taken straight into the course.
When can I start the course? Do I need to receive an email to start the course?
As soon as your payment is processed you are taken straight to the course to begin study. No need to wait for an email.
You will receive an email with your username, password and course details. Please check your spam/junk files if you cannot find it. However, you do not need this email to begin the course.
Why do I need to enter my date of birth during enrolment?
We have to verify your identify. It is a government requirement that we capture this information.
How will my name appear on my certificate?
Our system will print your name EXACTLY as you enter it into the enrolment screen. Please take care to spell your name correctly and use capitals.
What happens if I enter the wrong information during enrolment? Can it be changed?
Remember to be careful when entering your information; our system will print on your certificate EXACTLY what you enter at the enrolment screen.
I cannot remember my password. What do I do?
What software no I need to install?
None, you only need access to the internet.
Do I need any equipment?
You will need internet access. You will also need speakers as there are movies in the courses.
Do I have to finish the course in one session?
No you can log in and out as needed. The system remembers which assessment questions you have answered.
How do I log back into a course?
Go to www.hia.edu.au, select “Log in continue course” from the far right hand side of the screen.
At the log in screen, enter your email address and password.
What type of computer can I use?
You do not need to install software, so it does not matter which type of computer you use. You can use any computer that connects to the internet
Can I use a computer other than my home computer?
Yes, you only need access to the internet to access your course.
Can I get help if I need it?
How does the course work?
Click “Start Course Now” button, enter your details, and proceed to the payment page and pay. After payment, you are given immediate access to your “My Training”. Simply click on the name of the course when you are ready to start. No need to wait for an email with log in details.
The course is broken into sections. At the end of each section is an assessment. Please read “How will I be assessed” for more details on assessment.
Is there an exam? How am I assessed?
Assessment details for each course are clearly listed on each course pages under the heading” How am I assessed”. Each course contains online assessment which includes multiple choice or written answer (not all courses). Some of our courses include offline assessment. Details of the offline assessments are clearly detailed on the course page.
How will I know if I got the question right?
At the end of all the questions, will be given a summary of the questions you got wrong. And the assessment will start again.
How long do I have to finish my course?
You have 6 weeks from date of enrolment tocomplete your course. After that, your course will expire, and you will not be able to access it.
What are you waiting for? Enrol today!
Hospitality Institute of Australasia is part of “The Daniels Associates of Australasia” who have provided online & in-house training since 2003 . All training and assessment by “The Daniels Associates of Australasia” RTO # 30957.