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Food Safety Supervision Skill Set (SITSS00069)
This nationally recognised skill set is designed for food handling personnel working in tourism, hospitality and catering organisations with permanent or temporary kitchen premises, and smaller food preparation or bar areas. It provides the knowledge and skills needed to ensure safe food handling and comply with food safety laws.
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Why should I take this course?
Delivered by the National Food Institute (NFI) – RTO 3821, a leader in food safety training, this course covers all legal and practical aspects of food safety supervision.
This skill set is made up of the following units:
SITXFSA005 – Use hygienic practices for food safety
SITXFSA005 – Use hygienic practices for food safety
SITXFSA006 – Participate in safe food handling practices
This course meets the requirements of Food Standards Australia New Zealand (FSANZ) Standard 3.2.2a, helping businesses stay compliant.
This qualification will be valid in the following states and territories:
- Victoria
- Queensland
- Northern Territory
- Western Australia
- South Australia
- Australian Capital Territory
- Tasmania
This is a self-paced online course, giving you the flexibility to study at a time and pace that suits you. You can log in and out as often as needed – your progress will be saved automatically. You will have 12 weeks to complete your course.
What you will learn
You will gain skills and knowledge in the areas of:
Personal hygiene
Cross-contamination
Safe egg handling
Allergen management
Food storage & temperature control
Cleaning, sanitation & pest control
Food Safety Plan, basic monitoring and record keeping
Role and Responsibilities of a Food Safety Supervisor
Duration
Approximately 6 - 8 hours.
Certificate of Completion
Upon successful completion of all required components of the course, including lessons and assessments, you’ll receive a Statement of Attainment for the Food Safety Supervision Skill Set (SITSS00069)
Course Requirements
Unique Student Identifier (USI)
Since 1 January 2015, anyone undertaking nationally recognised training in Australia must have a Unique Student Identifier (USI). During enrolment, you’ll be asked to provide your USI. If you don’t have a USI, or have forgotten it, visit www.usi.gov.au to apply or retrieve your USI.
Since 1 January 2015, anyone undertaking nationally recognised training in Australia must have a Unique Student Identifier (USI). During enrolment, you’ll be asked to provide your USI. If you don’t have a USI, or have forgotten it, visit www.usi.gov.au to apply or retrieve your USI.
For more information visit www.usi.gov.au
Entry and Equipment Requirements
To enrol in this course, you must:
Be 16 years of age or older. If you’re aged 16 or 17, you’ll need to show you’ve had at least 12 months of work experience or have a workplace mentor who holds a relevant qualification.
Be 16 years of age or older. If you’re aged 16 or 17, you’ll need to show you’ve had at least 12 months of work experience or have a workplace mentor who holds a relevant qualification.
Have an Australian residential and postal address.
Complete a Language, Literacy, and Numeracy (LLN) assessment and online enrolment form. The links to these will be provided within the course.
Technology Requirements
To participate in this course, you’ll need:
Internet access.
A current web browser (Chrome is preferred)
Speakers or headphones.
A computer, tablet, or large-screen smartphone (at least 7cm x 12cm).
Workplace Assessment Requirements
To complete the course, you must:
Undertake a practical assessment task in a real or simulated food preparation setting.
Submit a third-party report completed by a qualified supervisor or workplace observer, confirming your ability to apply the skills and knowledge in a practical setting.
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