Food Safety Supervisor $86 – SITXFSA101 + SITXFSA201

Our online Food Safety Supervisor course is suitable for supervisors working in the Retail, Hospitality, Transport and Distribution sectors. Click here for childcare, aged care or hospitals.

To qualify as a Food Safety Supervisor you need to complete the following two (2) Nationally Recognised subjects:

  1. SITXFSA101 Use Hygiene Practices for Food Safety (referred to as Level 1 Food Handling); and
  2. SITXFSA201 Participate in Safe Food Handling Practices (referred to as Level 2 Food Handling).

What you will need to complete this course:

1. Verify your identity – by law we need to verify your identity before we  issue you a Statement of Attainment. Click here to view acceptable identification and identification submission details.

2. Assessment: There is offline assessment for this course.  Please read the "Assessment" tab on this webpage VERY carefully and ensure you understand all the requirements before you enrol.  

3. 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. for more information, Click here to visit the USI website. 

CHOOSE ONE OF THESE OPTIONS 

 

 

 

FOOD SAFETY

SUPERVISOR

LEVEL 1 & 2

 

 

FOOD SAFETY

SUPERVISOR

LEVEL 2 ONLY

NSW

FOOD SAFETY SUPERVISOR

LEVEL 1 & 2

NSW  

FOOD SAFETY

SUPERVISOR

LEVEL 2 ONLY

Level 1 SITXFSA101*  yes   yes   
Level 2 SIXTFSA201 yes   yes yes  yes
NSW Green & White Certificate      yes yes
         
  $91 $86  $75  $131 $126  $115
  Start Now Start Now Start Now Start Now

 

 * SITXFSA101 is a pre-requisite of SITXFSA201.  

Course Facts

  

 

Cost $86 for both subjects
Unit Name Use Hygiene Practices for Food Safety + Participate in Safe Food Handling Practices
Unit Code SITXFSA101 + SITXFSA201 (These codes replace the old SITXOHS002A + SITXFSA001A)
Delivery

All content delivered online + online assessment questions.

A Practical skills demonstration (Workplace skills appraisal) is required to be conducted as part of the process.  Please read the "assessment" tab for more information.

Time 3 minutes to enrol, 4 – 6 hours – self paced, log in & out until complete
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, transport & tourism industries. If you are under 18 you may have limited vocational outcomes.

This course is completed as 2 separate courses.

SITXFSA101 Use Hygiene Practices for Food Safety .

SITXFSA201 – Participate in safe food handling practices

How long? It takes 3 minutes to enrol and pay. 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.

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. No need to wait for an email with log in details.

How will I be assessed?

You will be assessed in two (2) ways:

1. Online Assessment; and

2. Offline assessment - please read the "Assessment" tab for more information.

Please read the assessment tab carefully.

Completion Requirements

Step 1 – Enrol in and pay for this online course.

Step 2 – Complete the online course

Step 3 – Verify your identity

Step 4 – Complete the offline assessment and upload it to our online system (very easy and instructions are included.)

Email This email address is being protected from spambots. You need JavaScript enabled to view it. Fax 07 3899 1160 Post PO Box 254, Morningside 4170

Step 5Wait five (5) business days for your Workplace Skills Appraisal to be checked and your Statement of Attainment to be available for download.

Assessment

Assessment – SITXFSA201 Participate in Safe Food Handling Practices (Level2)

You will be assessed in two (2) ways:

  • Online Assessment; and
  • Demonstration of practical skills by a 3rd Party Workplace Skills Appraisal (observer report)

A demonstration of practical skills (called a Workplace Skills Appraisal) which needs to be observed in a work, or simulated workplace, environment. The observation needs to be done face-to-face and this will require you to find someone to help you who has either a food safety qualification OR experience in food preparation.  The form is available for download from within the course. You will need 

Online Assessment

There are a number 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 be deemed competent. You are required to answer ALL questions in ALL sections correctly to be deemed competent in this subject.

How it works:

  1. Read the question;
  2. Select your answer;
  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 be given feedback on which question you answered incorrectly. You will then be returned to the beginning of the learning materials for the section to review and attempt the assessment again.

You can take the test as many times as you need.

 

SITXFSA101 – Use Hygiene Practices for Food Safety

You will be assessed using three methods:

1. Multiple choice questions;

2. Case studies and project questions; and

3. 3rd party report.

To be deemed competent in this subject, you are required to answer ALL questions in ALL sections correctly.

1. Multiple Choice Questions

There are four (4) 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.

2. Case Studies & Project Questions

Following the assessment for the fourth section, there are 2 case studies and 4 project questions. Taken from the whole course, the case studies and projects are designed to put your knowledge into practice in real life situations. Both 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.

3. Third Party Evidence Report

To be issued a State of Attainment evidence of displaying skills, knowledge and performance in the workplace are required. The Third Party Evidence report is to be completed by the student’s immediate supervisor to confirm they are applying their skills and knowledge in the workplace over a reasonable period of time under real operating conditions. The form and full instructions are available for download from within the course.

Who can complete this ?

This is to be completed by your immediate supervisor. That is the person who gives you your day-to-day work instructions and feedback on your daily work or the person who completes your Workplace Skills Appraisal.

How does the supervisor complete this form?

For these evidence tools the Student is required to review the information with their supervisor.

The supervisor is required to confirm whether the Student has provided sufficient evidence over a period of time in their work performance, skills and knowledge for each aspect of the units of competency. Where they have provided sufficient evidence the third party (Students’ supervisor) confirms their performance is satisfactory by ticking the appropriate box(s).

 

NSW Only

 

NSW laws require  food businesses in the NSW hospitality and retail food service sector to have at least one trained Food Safety Supervisor (FSS). The NSW Food Authority require RTOs to issue a Food Safety Supervisor Certificate upon completion of Accredited Food safety training.

To be eligible for the NSW FSS Certificate you must successfully complete both SITXFSA002A Follow Workplace Hygiene Procedures and SITXFSA001A Implement Food Safety Procedures. Then we, the RTO, apply for your NSW FSS certificate.

Our total cost is $139.75

This price includes:

The additional $40 for the certificate and printing laminating & postage is charged after you complete and return your workplace skills appraisal.

If you have already completed SITXFSA101 Use Hygiene practices for Food Safety, course price is only $124.00.

The NSW Food Authority certificate needs to be renewed every 5 years.

Please call us if you have any questions about your NSW Food Safety Supervisor certificate 1300 776 728  

How to enrol

How to Enrol

 

Click the “Start now” button.

Enter your information at the registration page

Pay for your course using credit card (Visa / Mastercard) or Paypal or POLI.

After payment, you are taken straight into the course. 

 

Units

 

 SITXFSA101 – Use Hygiene Practices for Food Safety

This unit describes the performance outcomes, skills and knowledge required to apply good hygiene practices within a range of service industry operations. It requires the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the non-contamination of food and other items that might put customers, colleagues and self at a health risk.

ELEMENT PERFORMANCE CRITERIA
       
1 Follow hygiene procedures and identify hygiene hazards. 1.1 Access and follow hygiene procedures and policies correctly and consistently according to organisation and legal requirements to ensure health and safety of customers and colleagues.
1.2 Identify and report poor organisation practices that are inconsistent with hygiene procedures.
1.3 Identify hygiene hazards that may affect the health and safety of customers, colleagues and self.
1.4 Take action to remove or minimise the hazards within scope of individual responsibility and according to organisation and legal requirements.
1.5 Promptly report hygiene hazards to appropriate person for follow up where control of hazard is beyond the scope of individual responsibility.
       
2 Report any personal health issues. 2.1 Report any personal health issues that are likely to cause a hygiene risk.
2.2 Report incidents of food contamination that have resulted from the personal health issue.
    2.3 Do not participate in food handling activities where there is a risk of food contamination as a result of the health issue.
       
3 Prevent food and other item contamination. 3.1 Maintain clean clothes, wear required personal protective clothing and only use organisation-approved bandages and dressings to prevent contamination to food.
    3.2 Ensure that no clothing or other items worn contaminate food.
    3.3 Prevent unnecessary direct contact with ready to eat food.
    3.4 Do not allow food to become contaminated with any body fluids or tobacco product from sneezing, coughing, blowing nose, spitting, smoking or eating over food or food preparation surfaces.
    3.5 Maintain the use of clean materials and clothes and safe and hygienic practices to ensure that no cross-contamination of other items in the workplace occurs.
       
4 Prevent cross-contamination by washing hands. 4.1 Wash hands at appropriate times and follow hand washing procedures correctly and consistently according to organisation and legal requirements.
  4.2 Wash hands using appropriate facilities.

SITXFSA201 – Participate in Safe Food Handling Practices

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food within a range of service industry operations. It requires the ability to follow predetermined procedures as outlined in an organisation food safety program.

ELEMENT PERFORMANCE CRITERIA
       
1 Implement procedures for food safety. 1.1 Access and use the relevant documents from the organisation food safety program.
    1.2 Follow all food safety policies and procedures correctly and consistently according to organisation food safety program requirements to ensure compliance of all food handling practices.
    1.3 Control all food hazards at critical control points.
    1.4 Complete any food safety monitoring processes and complete documents as outlined in the food safety program.
    1.5 Identify and report any practices that are inconsistent with the food safety program.
    1.6 Take any corrective actions within scope of job responsibility for incidents where food hazards are found not to be under control.
       
2 Store food safely. 2.1 Select food storage conditions appropriate to the specific food type.
2.2 Store food in the appropriate environmental conditions so that it is protected from contamination and to ensure its freshness, quality and appearance.
    2.3 Store food at appropriately controlled temperatures and ensure that any frozen items remain frozen during storage.
       
3 Prepare food safely. 3.1 Prepare food in a safe manner to ensure that it is protected from contamination.
3.2 Use cooling and heating processes that will not adversely affect the microbiological safety of the food.
    3.3 Monitor temperature of food throughout the preparation process to achieve microbiological safety of the food at all times.
    3.4 Ensure the safety of food prepared, served and sold to customers under other conditions.
       
4 Provide safe single use items. 4.1 Store, display and provide single use items so that they are protected from damage and contamination.
    4.2 Do not re-use items intended for single use.
       
5 Maintain a clean environment. 5.1 Clean and sanitise equipment, surfaces and utensils used during food handling process.
    5.2 Use appropriate containers and do not allow the accumulation of garbage and recycled matter.
    5.3 Identify and report any equipment that requires cleaning or maintenance to ensure its cleanliness and safe operation.
    5.4 Dispose of any chipped, broken or cracked eating, drinking or food handling utensils or report these if disposal is outside scope of responsibility.
    5.5 Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report any incidents of animal or pest infestation.
       
6 Dispose of food safely. 6.1 Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
    6.2 Dispose of food promptly to ensure no cross-contamination of other foodstuffs.

 

 

Start level 1 + 2 here

 

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.