Learning Outcomes

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

SITXFSA001 Use Hygienic Practices for Food Safety 

Participants in 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 in 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.

 

More Information
Assurance Audits:

AVELING conducts assurance audits of participants completing nationally recognised eLearning courses to verify identification and ensure the participant did the course themselves.

Participants doing nationally recognised eLearning courses must be subjected to AVELING’s assurance audit process within 12 months of course enrolment and successfully pass the assurance audit to complete the course and receive certification. If this does not occur, they may have to redo the course.

Important note:

A Third Party Report will need to be submitted for each course, once the online component is completed. 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 have to 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 course is not complete until the Third Party Reports have been submitted and show the participant is competent for the Units. The Third Party Reports must be submitted within 12 months of course enrolment.

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At a Glance

Course Cost

$100 (GST free)

Duration

4 hours total

Delivery

Online

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.

Certification

The following Statements of Attainment will be issued from the SIT Tourism, Hospitality and Events Training Package:
• SITXFSA001 Use hygienic practices for food safety;
• SITXFSA002 Participate in safe food handling practices; and,
• Food Safety Supervision Certificate.

Additional Info

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