Learning Outcomes

The learning outcomes for the two nationally accredited Units of Competency are summarised below:

SITXFSA001 Use Hygienic Practices for Food Safety 

Participants who have successfully completed this Unit of Competency will be able to:

  • Recognise requirements and responsibilities of safe food handling;
  • What hygiene hazards are and how they can be identified;
  • What procedures need to be followed to eliminate potential hygiene hazards;
  • The importance of reporting health issues and unhygienic practices; and,
  • How to prevent food contamination and cross-contamination.

SITXFSA002 Participate in Safe Food Handling Practices

Participants who have successfully completed this Unit of Competency will be able to:

  • Follow food safety programs;
  • Store and prepare food safety;
  • Provide safe single-use items;
  • Maintain a clean environment;
  • Dispose of food safely;
  • Report food safety hazards;
  • Read and interpret a food safety program and complete food-monitoring documents;
  • Calibrate and use a temperature probe and calculate timings;
  • Identify and respond to routine food safety issues;
  • Coordinate a range of food handling tasks while taking account of food safety issues; and,
  • Take responsibility for food safety at an operation level.
Assessments
Assessments

Assessments, including third party reports, must be submitted within 6 months of enrolment.

See entry requirements for more information on the third party reports.

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.

For more information, please see our Pre-Course Information.

Entry Requirements
Access to a commercial or training food prep area and supervisor

Third Party Reports must be submitted as part of this program. They will be used, along with the in-course assessments, to deem competence for the Units of Competency.

To meet the Third Party Report requirements, the participant will need access to a commercial or training food preparation area, bar or kitchen, where a supervisor, employer or someone with appropriate food preparation experience will observe and comment on the participant’s use of hygienic practices and relevant skills and knowledge while performing a range of food handling tasks.

The Third Party Reports must be submitted within 6 months of course enrolment.

Enrol Now
At a Glance

Cost

$100 (GST free)

Delivery

Online

Duration

4 hours plus assessments. You have 6 months from enrolment to complete the course.

Certification

A Statement of Attainment will be issued upon successful completion.

Intended for

Anyone who directly handles food, comes into contact with food, or is near food at their workplace, or anyone who through their actions or inaction at work could contaminate food.

Additional Info

Online FAQ
Group Bookings
Unique Student Identifier

Pre-Course Information