Accredited - Nationally Recognised Training Standard 3.2.2a Compliant
SITSS00068 - Food Handling Skill Set (Release 1) (Level 1) Hospitality Sector
SITXFSA005 - Use hygienic practices for food safety
This is a Government approved course for food handlers in the hospitality sector. Combining online learning and work based assessment this food handling course is the fastest and most convenient way for you to get your food handler's certificate. After completing your Language, Literacy and Numeracy Assessment, purchase your training in just 2 minutes and complete the course at your own pace over a maximum of 28 days or 4-weeks if needed. Workplace assessment is required. Click here for level 2
Standard 3.2.2a will be enforceable from December 2023. Business owners wanting to learn more about standard 3.2.2a, determine their business category, or figure out what training is required click here
Standard 3.2.2a will be enforceable from December 2023. Business owners wanting to learn more about standard 3.2.2a, determine their business category, or figure out what training is required click here
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$49 GST free (was $65)
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What you will learn
This food handling course is for food handlers in the hospitality sector who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar and food and beverage attendants, and sometimes room attendants and front office staff.
This skill set is made up of the following unit:
Training is delivered by 5 Star Hospitality Training Pty Ltd RTO #45332
To access the student handbook please click here.
Delivery: Online + work based assessments.
Duration: 5-11 hours online training and assessment plus work based task and demonstration of skills (8.5-9-hours) over a maximum of 12-weeks.
You will learn:
This skill set is made up of the following unit:
- SITXFSA005 - Use hygienic practices for food safety
Training is delivered by 5 Star Hospitality Training Pty Ltd RTO #45332
To access the student handbook please click here.
Delivery: Online + work based assessments.
Duration: 5-11 hours online training and assessment plus work based task and demonstration of skills (8.5-9-hours) over a maximum of 12-weeks.
You will learn:
- Personal hygiene
- Cross contamination
- Food storage & temperature control
- Cleaning, sanitation & pest control
How you will be assessed
The online course is delivered in 4 short sections with an assessment quiz after each section.
Section 1: Introduction to food safety
Section 2: Understanding contamination
Section 3: You and your workplace
Section 4: SimHotel - Practice your skills - interactive simulation
You will be required to submit 6 videos and undertake a workplace assessment as follows;
Section 1: Introduction to food safety
Section 2: Understanding contamination
Section 3: You and your workplace
Section 4: SimHotel - Practice your skills - interactive simulation
You will be required to submit 6 videos and undertake a workplace assessment as follows;
Workplace Validation Video or video conference
Video Task #1 - You will need to provide a video showing the following:
Equipment Required: It is important that the student demonstrate their skills in an operational food preparation environment that must have the following equipment and facilities:
Fixtures:
work benches refrigeration unit sink storage facilities
Small equipment:
assorted pots and pans containers for hot and cold storage crockery cutting boards food handler gloves glassware knives packaging materials receptacles for presentation and display purposes small utensils: tongs serving utensils
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
Personal protective clothing required:
Work uniform or clean clothes Clean covered work shoes Hair and beards must be tied back &/or covered (if required). Work safe Band-Aids and food handler gloves
Cleaning equipment required:
Surface cleaner Surface sanitiser Warm water Cleaning cloths
Documentation Required:
The workplace’s current food safety plan detailing policies and procedures for managing food safety Monitoring records and log sheets Copy of the business’s current registration as a food business to be supplied
Equipment Required: It is important that the student demonstrate their skills in an operational food preparation environment that must have the following equipment and facilities:
Fixtures:
work benches refrigeration unit sink storage facilities
Small equipment:
assorted pots and pans containers for hot and cold storage crockery cutting boards food handler gloves glassware knives packaging materials receptacles for presentation and display purposes small utensils: tongs serving utensils
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
Personal protective clothing required:
Work uniform or clean clothes Clean covered work shoes Hair and beards must be tied back &/or covered (if required). Work safe Band-Aids and food handler gloves
Cleaning equipment required:
Surface cleaner Surface sanitiser Warm water Cleaning cloths
Documentation Required:
The workplace’s current food safety plan detailing policies and procedures for managing food safety Monitoring records and log sheets Copy of the business’s current registration as a food business to be supplied
skills Video Demonstration
Video Task #2 - Correct clothing & personal protective clothing
Video Task #3 - Correct hand washing
Video Task #4 - Demonstrating procedures to control food hazards and unsafe practices.
Video Task #5 - Demonstrate procedures to report any personal health issues.
Video Task #6 – Cleaning and sanitising
Video Task #3 - Correct hand washing
Video Task #4 - Demonstrating procedures to control food hazards and unsafe practices.
Video Task #5 - Demonstrate procedures to report any personal health issues.
Video Task #6 – Cleaning and sanitising
Supervised work (min of 8 hrs) in a suitable food preparation environment
As part of the assessment process, you, the student, are required to work a minimum of 8 hours in an approved food preparation environment. You must submit a completed third-party report from a workplace supervisor or suitable observer. This report will provide evidence of practical skills. The workplace supervisor or observer is required to witness you perform safe food handling skills in each category on at least 3 occasions over however many shifts required to make up the required tasks or minimum of 8 hours, then record their observations on the form. The form then needs to be signed by both you and the workplace supervisor then submitted for assessment. As part of 5 Star Online Training’s commitment to providing quality training, students and observers may be contacted by our trainer/assessors to clarify or verify that the information provided is true and correct.
Who is a suitable observer?
This report needs to be completed by a suitable observer. The most appropriate person to observe and report on the performance of the student is usually a workplace supervisor. However, if a suitably qualified workplace supervisor is not available, any other person with at least one (1) of the following qualifications is considered suitable:
• A Food Safety Supervisor or Head Chef; OR
• A person with any of the following food safety qualifications:
o Participate in safe food handling practices (SITXFSA001/SITXFSA005 or SITXFSA002/SITXFSA006)
o Apply retail food safety practices (SIRRFSA001A)
o Or equivalent.
What does the observer have to do?
1. Please ensure that you have the relevant qualifications required to be a qualified observer see,“Who is a suitable observer”,above.
2. Please read and complete the form below making notes about your observations of the student during their work shift/s.
3. If the student does not complete any task successfully on the first attempt, give them some feedback about their performance and allow them to re-attempt the task.
4. If the student does not perform any task successfully even after feedback and another attempt please note this on the form.
5. Tick off each task when you have witnessed the student correctly demonstrating the required skillon at least three occasions.
6. Please supply a copy of the business’s registration as a food business.
7. Please supply a copy of your food safety qualifications.
8. Please complete the observer details and confirmation and sign the declaration. Please ensure that your contact details are correct as one of our trainers may need to contact you to confirm the report.
The student is required to show evidence of performing the following tasks:
1. Demonstrate use of safe food handling practices in food handling work functions on at least three occasions.
2. Demonstrate correct personal hygiene
3. Demonstrate hygienic cleaning practices.
4. Demonstrate procedures to:
a. Identify food hazards
b. Report unsafe practices. Report incidents of food contamination.
What is a suitable food preparation environment?
Observation needs to be conducted in an approved food preparation environment that has all the required facilities for this course see above.
Who is a suitable observer?
This report needs to be completed by a suitable observer. The most appropriate person to observe and report on the performance of the student is usually a workplace supervisor. However, if a suitably qualified workplace supervisor is not available, any other person with at least one (1) of the following qualifications is considered suitable:
• A Food Safety Supervisor or Head Chef; OR
• A person with any of the following food safety qualifications:
o Participate in safe food handling practices (SITXFSA001/SITXFSA005 or SITXFSA002/SITXFSA006)
o Apply retail food safety practices (SIRRFSA001A)
o Or equivalent.
What does the observer have to do?
1. Please ensure that you have the relevant qualifications required to be a qualified observer see,“Who is a suitable observer”,above.
2. Please read and complete the form below making notes about your observations of the student during their work shift/s.
3. If the student does not complete any task successfully on the first attempt, give them some feedback about their performance and allow them to re-attempt the task.
4. If the student does not perform any task successfully even after feedback and another attempt please note this on the form.
5. Tick off each task when you have witnessed the student correctly demonstrating the required skillon at least three occasions.
6. Please supply a copy of the business’s registration as a food business.
7. Please supply a copy of your food safety qualifications.
8. Please complete the observer details and confirmation and sign the declaration. Please ensure that your contact details are correct as one of our trainers may need to contact you to confirm the report.
The student is required to show evidence of performing the following tasks:
1. Demonstrate use of safe food handling practices in food handling work functions on at least three occasions.
2. Demonstrate correct personal hygiene
3. Demonstrate hygienic cleaning practices.
4. Demonstrate procedures to:
a. Identify food hazards
b. Report unsafe practices. Report incidents of food contamination.
What is a suitable food preparation environment?
Observation needs to be conducted in an approved food preparation environment that has all the required facilities for this course see above.
Requirements
- Students must be 16 years of age or older.
- Students must successfully complete a LLN test to confirm the ability to effectively undertake the course
- This program has been designed to be delivered through on-line delivery. Students must have the ability to access to a computer, a video recording device (smart phone) and the internet to complete this course.
- To complete this course you will be required to complete:
- 5-11 hours of online learning and assessment.
- Video assessment. This can be completed by uploading videos of you completing the required tasks while in the workplace or via a 30-60 minute live video conference with your trainer/assessor from your workplace - click here for details.
- 8-hours of supervised work in an operational food preparation environment. The workplace supervisor must complete an observation report detailing the student's practical skills and sign a declaration that the student has completed the required tasks and that the workplace has the equipment and resources required for assessment - click here for details.
Learning Outcome
A statement of attainment for the nationally recognised unit of competency
- SITXFSA005 - Use hygienic practices for food safety
Pathways Information
Achievement of this unit provides credit towards qualifications in tourism, travel, hospitality, events, holiday parks and resorts in the SIT Tourism, Travel and Hospitality Training Package.
USI
Unique Student Identifier From 1 January 2015 if you are undertaking nationally recognised training delivered by a registered training organisation you will need to have a reference number called a Unique Student Identifier (USI). More information is available at www.usi.gov.au .
Roles and quality assurance
5 Star Online Training Pty Ltd RTO #45332 (also trading as 5 Star Hospitality Training and 5 Star Retail Training) is responsible for delivering the training and assessment that you will receive. Based on you achieving these requirements 5 Star Online Training is responsible for issuing you with a valid statement of attainment.
Before purchase please review this additional information
Please review the following documents:
Valid state requirements
This qualification will be valid in the following states:
- Victoria
- Queensland
- Northern Territory
- Western Australia
- South Australia
- Australian Capital Territory
- Tasmania
- New South Wales
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