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

The Food Safety Supervisor requirement does not apply to businesses licensed by the Authority. Nor does it apply to:

  • coffee vendors that only heat milk
  • not-for-profit community and charitable causes, school canteens (primary or secondary)
  • boarding schools
  • childrens service (childcare centres)
  • out of school hours care services
  • correctional centres
  • supermarkets (if heated food is not sold)
  • food business premises that only do one or more of the following activities only:
  • slice fermented meats or smallgoods, or both
  • slice or portion cheese, or both
  • process raw seafood
  • slice or portion fruit or vegetables, or both

The FSS skills set provides learners with the skills and knowledge to work hygienically when handling food and to ensure the safety of food during its storage, preparation, display, service and disposal.To achieve the Food Safety Supervisor skills set, the above two Nationally Recognised Units of Competency are required to be completed and you’ll be able to demonstrate competence in the following performance criteria:

SITXFSA001 Use Hygienic Practices for Food Safety

  • 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
  • How to prevent food contamination and cross-contamination.

SITXFSA002 Participate in Safe Food Handling Practices

  • 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
  • Take responsibility for food safety at an operation level
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.

 

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At a Glance

Course Dates

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Course Cost

$100 (GST free)

Duration

4 hours

Delivery

Online

Intended for

Persons working for businesses in NSW that process and sell food at the retail level, e.g. food that is: ready-to-eat, potentially hazardous (requires temperature control), and not sold and served in the supplier’s original packaging.

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;
- New South Wales Food Safety Supervisor (FSS) Certificate; and,
-AVELING Food Safety Supervision Certificate.

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