This course is delivered via Aveling’s online Learning Management System (LMS). Once you have booked and paid, you will receive a booking confirmation email containing a link to gain access to the system and your course.
Assessments within this course include the completion of:
- End of topic questions
- An Observation Report and Logbook (to be completed in an operational food preparation area)
- A verbal assessment via video call (webcam / smart phone required)
- Two written online assessment tasks, that include completing a simple food safety incident report form.
The post course assessment requirements may take between 1-2 months for learners to complete the tasks and gather the necessary evidence.
Assessment components (including the logbook and observer report) must be submitted within 6 months of enrolment.
See eligibility section for more information on the Observation Report.
Assurance audits
Aveling conducts assurance audits on all learners completing nationally recognised online courses to verify identification and ensure the learner completed the course themselves.
Upon successful completion, you will achieve the following Units of Competency:
SITXFSA005 Use Hygienic Practices for Food Safety
Learners who have successfully completed this Unit of Competency will be able to:
- follow hygiene procedures and identify food hazards
- report any personal health issues
- prevent food contamination and cross contamination by maintaining personal hygiene during contact with food and food contact surfaces
- report health issues and unhygienic practices.
SITXFSA006 Participate in Safe Food Handling Practices
Learners who have successfully completed this Unit of Competency will be able to:
- read, interpret and follow food safety programs
- store and prepare food safely
- provide safe single-use items
- maintain a clean environment
- dispose of food safely
- report food safety hazards
- complete food-monitoring documents
- calibrate and use temperature measuring devices
- coordinate food handling tasks while taking into account food safety issues
- address customer food allergy requests
- take responsibility for food safety at an operation level.
Important: Access to an operational food preparation area and a suitably experienced supervisor is required to complete this course.
In order to complete the Observation Report and Logbook as part of your assessment, you will need access to a permanent or temporary kitchen premises or smaller food preparation or bar area which must include access to all of the following:
- commercial grade work bench
- refrigeration unit
- sink
- storage facilities
- food handler gloves
- serving utensils
temperature monitoring device
- cleaning materials and equipment
- appropriate facilities for handwashing:
- designated hand washing sink
- antiseptic liquid soap
- single use towels
- warm running water
- food ingredients and ready to eat food items
- current plain English regulatory documents distributed by the national, state, territory or local government food safety authority
- Australia New Zealand Food Standards Code
- current organisational food safety programs, policies and procedures used for managing food safety.
An observer such as a supervisor or employer or someone with appropriate food preparation experience will observe and comment on your relevant skills and knowledge as you use hygienic practices while performing a range of food handling tasks. This observer will need to complete the Observations Reports.
The Observation Reports and logbooks must be completed within 6 months of course enrolment.
Learner Support Service
Our Learner Support Service can provide extra support as needed to help you in understanding the course material or assessments, and are available via telephone, email, or face to face.
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