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 must be submitted within 12 months of course completion.

A Third Party Report must be submitted once the course is finished – see entry requirements for more information.

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
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 plus assessments

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

A Statement of Attainment will be issued for the Unit of Competency SITXFSA001 Use hygienic practices for food safety and SITXFSA002 Participate in safe food handling practices after being deemed competent having successfully:

1. Completed all relevant online components
2. Completed all assessments

Workplace assessments must be submitted within 12 months of enrolment into the online training.

Additional Info

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Pre-Course Information