Accredited - Nationally Recognised Training Standard 3.2.2a Compliant
NSW - SITSS00069 - Food Safety Supervision Skill Set (Release 1) (Level 1 + Level 2) Hospitality Sector
From 1 September 2015 to be certified as an FSS for a food premise in NSW and issued a valid certificate, a person must attain required units of competency from an approved RTO under the FSS program.
The units of competency must also incorporate three key focus areas determined by the Food Authority and published on its website:
The units of competency must also incorporate three key focus areas determined by the Food Authority and published on its website:
- safe egg handling
- allergen management
- cleaning and sanitising practices.
- Food Act Offences
Combining online training and work based assessment this course this NSW Food Authority approved course is the fastest way to get your NSW Food Safety Supervisor 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 12-weeks if required. Workplace assessment is required. Qualified trainers are available to assist you via phone or email. Having a qualified Food Safety Supervisor on duty with this training qualification is mandatory in all states and territories of Australia from December 2023.
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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$120 GST free (was 149)
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What you will learn
SITSS00068 - Food Safety Supervision Skill Set (Release 1) Hospitality Sector
A set of skills to equip individuals in the hospitality sector in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.
This skill set is made up of the following units:
Upon the successful completion of the course, participants are accepted as qualified Food Safety Supervisors in the hospitality sector in all states and territories.
Training is delivered by 5 Star Hospitality Training Pty Ltd RTO #45332
To access the student handbook please click here
Delivery: Online + workplace assessment
Duration: Total duration 13.5-24 hrs made up of (5-15) hours online training and assessment plus work based task and demonstration of skills (8.5-9-hours) over a maximum of 28 days or 4-weeks.
You will learn:
A set of skills to equip individuals in the hospitality sector in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.
This skill set is made up of the following units:
- SITXFSA005 - Use hygienic practices for food safety
- SITXFSA006 - Participate in safe food handling practices
- Plus the 3 focus areas identified by the NSW Food Authority
- Safe egg handling
- Allergen management
- Cleaning and sanitation.
- Food Act offences
Upon the successful completion of the course, participants are accepted as qualified Food Safety Supervisors in the hospitality sector in all states and territories.
Training is delivered by 5 Star Hospitality Training Pty Ltd RTO #45332
To access the student handbook please click here
Delivery: Online + workplace assessment
Duration: Total duration 13.5-24 hrs made up of (5-15) hours online training and assessment plus work based task and demonstration of skills (8.5-9-hours) over a maximum of 28 days or 4-weeks.
You will learn:
- Personal hygiene
- Cross contamination
- Safe egg handling
- Allergen management
- Food storage & temperature control
- Cleaning, sanitation & pest control
- Food Safety Plan, basic monitoring and record keeping
- Role and responsibilities of a Food Safety Supervisor
How you will be assessed
The online course is delivered in 9 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
Section 5: Typical workplace tasks
Section 6: Supervisors and food safety programs
Section 7: SimHotel - Receipt of goods - interactive simulation
Section 8: SimHotel - Food preparation - interactive simulation
Section 9: SimHotel - Hold, sell, display - interactive simulation
You will be required to submit 13 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
Section 5: Typical workplace tasks
Section 6: Supervisors and food safety programs
Section 7: SimHotel - Receipt of goods - interactive simulation
Section 8: SimHotel - Food preparation - interactive simulation
Section 9: SimHotel - Hold, sell, display - interactive simulation
You will be required to submit 13 videos and undertake a workplace assessment as follows;
facilities video or video conference
Video 1 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:
Commercial grade 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, knives, packaging materials, receptacles for presentation and display purposes, small utensils: tongs, serving utensils, temperature monitoring device
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
Fixtures:
Commercial grade 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, knives, packaging materials, receptacles for presentation and display purposes, small utensils: tongs, serving utensils, temperature monitoring device
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
demonstration of skills videos
You must supply the following videos
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 - Receiving food
Video Task #7 – Storing food
Video Task #8 - Preparing food
Video Task #9 - Processing food
Video Task #10 - Displaying and serving food
Video Task #11 – Packaging and transporting food
Video Task #12 – Cleaning and sanitising
Video Task #13 – Disposing of food
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 - Receiving food
Video Task #7 – Storing food
Video Task #8 - Preparing food
Video Task #9 - Processing food
Video Task #10 - Displaying and serving food
Video Task #11 – Packaging and transporting food
Video Task #12 – Cleaning and sanitising
Video Task #13 – Disposing of food
workplace assessment
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 (SITXFSA201 or SITXFSA002)
o Apply retail food safety practices (SIRRFSA001A) Or equivalent.
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.
What does the observer have to do?
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 (SITXFSA201 or SITXFSA002)
o Apply retail food safety practices (SIRRFSA001A) Or equivalent.
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.
What does the observer have to do?
- Please ensure that you have the relevant qualifications required to be a qualified observer see, “Who is a suitable observer”, above.
- Please read and complete the form below making notes about your observations of the student during their work shift/s.
- 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.
- If the student does not perform any task successfully even after feedback and another attempt please note this on the form.
- Tick off each task when you have witnessed the student correctly demonstrating the required skill on at least three occasions.
- Please supply a copy of the business’s registration as a food business.
- Please supply a copy of your food safety qualifications.
- 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.
- Demonstrate use of safe food handling practices in food handling work functions on at least three occasions.
- Demonstrate correct personal hygiene
- Demonstrate procedures to:
- Identify food hazards
- Report unsafe practices
- Report incidents of food contamination
- Demonstrate the correct methods of controlling food hazards at each of the following critical control points:
- Receiving
- Storing
- Preparing
- Processing
- Displaying and/or serving
- Packaging
- Transporting
- Disposing
Requirements
- Australian residential and postal address
- All students must be 16 years or older. Prior to enrolment students aged 16-17 years must be able to provide evidence of at least 12 months work experience or access to a workplace mentor with an equivalent qualification.
- Broadband Internet
- Latest version of a Compatible browser: Chrome (works best) / Safari / Internet Explorer 9+
- Speakers or headphones
- Desktop / Laptop / Tablets / iOS/ Android/ Mobile devices - Large size mobile smart phones (7cm x 12cm). Note with an iPhone you will need to click "Done" for each video sequence.
- Video recording device - your smart phone is perfect
- Students must successfully complete a language, literacy and numeracy (LLN) assessment prior to starting the course
- To complete this course you will be required to complete a workplace assessment task to demonstrate the required skills and knowledge in a suitable industry environment.
- You will be required to demonstrate your skills in the workplace via video - see below for details.
- You 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 see below for details.
Pre-Requisites
None
Learning Skills Required
To ensure you receive an adequate level of support with your training and assessment, please consider the following questions.
Do you consider yourself to have any disability, special needs, reading or writing difficulties that may have an impact on your ability to complete this online course?
Do you believe you have the literacy skills to read and interpret documents such as:
Do you consider yourself to have any disability, special needs, reading or writing difficulties that may have an impact on your ability to complete this online course?
Do you believe you have the literacy skills to read and interpret documents such as:
- In-house policies and procedures?
- Other plain English regulatory and advisory information issued by authorities such as signs and leaflets?
- Record keeping requirements and mathematical equations?
Existing Experience
If you feel that you have existing skills, knowledge and experience to meet the unit of competency we may be able to offer you a tailored learning pathway. Please raise a ticket for further consultation.
Learning Outcome
A statement of attainment for the nationally recognised units of competency
- SITXFSA005 - Use hygienic practices for food safety
- SITXFSA006 - Participate in safe food handling practices
- NSW Food Authority Food Safety Supervisor certificate - hard copy mailed to you within 5-10 days.*
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 RTO #45332 (also trading as 5 Star Hospitality Training and 5 Star Retail Trading) is responsible for delivering quality training and assessment that complies with the standards for RTOS. Based on you achieving these requirements 5 Star Online Training is responsible for issuing you with a valid AQF statement of attainment.
Before purchase and enrolment please review this additional information
Please review the following documents:
Valid state requirements
This qualification will be valid in the following states:
NOTE: ACT food safety supervisors must complete competency based training in each of the prescribed units relevant to their industry sector. Currently supermarkets, fast food outlets, cafes, restaurants hotels, delis must complete the hospitality units. Convenience stores, grocers and petrol stations are able to complete the retail course. We will update these details if the situation changes. Please check the suitability of the course for your sector before ordering.
- New South Wales
- Victoria
- Queensland
- Northern Territory
- Western Australia
- South Australia
- Australian Capital Territory - see NOTE
- Tasmania
NOTE: ACT food safety supervisors must complete competency based training in each of the prescribed units relevant to their industry sector. Currently supermarkets, fast food outlets, cafes, restaurants hotels, delis must complete the hospitality units. Convenience stores, grocers and petrol stations are able to complete the retail course. We will update these details if the situation changes. Please check the suitability of the course for your sector before ordering.
Non Accredited Courses
Food Hygiene for all Staff
For staff, If you are trying to get your first retail job or need to have a minimum level of retail food safety training for an existing job, our food hygiene for food handlers course is a simple and inexpensive, 100% online, minimum requirement course.
For managers, getting all staff to do this training ensures that responsibility for breaches of food handling practices sits with the food handler and may protect the the Food Safety Supervisor during litigation.
Click her for further details on Food Hygiene for Food Handlers (Non Accredited)
Food Allergen Awareness
As an optional non-accredited extra you may like to do this course to understand allergens and how to manage them in a retail or hospitality food environment.
Click her for further details on Food Allergen Awareness (Non Accredited)
Pandemic Training
Be prepared for the next pandemic
Click her for further details on Coronavirus Awareness Training and Resources (Non Accredited)
Hospitality Essentials
Whether you're new to hospitality or have experience, our 16 non-accredited hospitality essentials courses, developed by top Yarra Valley hospitality staff (3 black hats), will help you turn your workplace into an award-winning establishment www.hospitalityessentials.com.au
For staff, If you are trying to get your first retail job or need to have a minimum level of retail food safety training for an existing job, our food hygiene for food handlers course is a simple and inexpensive, 100% online, minimum requirement course.
For managers, getting all staff to do this training ensures that responsibility for breaches of food handling practices sits with the food handler and may protect the the Food Safety Supervisor during litigation.
Click her for further details on Food Hygiene for Food Handlers (Non Accredited)
Food Allergen Awareness
As an optional non-accredited extra you may like to do this course to understand allergens and how to manage them in a retail or hospitality food environment.
Click her for further details on Food Allergen Awareness (Non Accredited)
Pandemic Training
Be prepared for the next pandemic
Click her for further details on Coronavirus Awareness Training and Resources (Non Accredited)
Hospitality Essentials
Whether you're new to hospitality or have experience, our 16 non-accredited hospitality essentials courses, developed by top Yarra Valley hospitality staff (3 black hats), will help you turn your workplace into an award-winning establishment www.hospitalityessentials.com.au
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