Accredited - Nationally Recognised Training Standard 3.2.2a Compliant​
​SITSS00069 - Food Safety Supervision (Release 1) (Level 1 + Level 2) Hospitality Sector

This is a Government approved course for those wanting to become qualified as a Food Safety Supervisor in the hospitality sector. Combining online and work based assessment this course is the fastest way to get your Food Safety Supervision 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 4-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

$85 GST free (was 128)

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For the retail version of this course click here

For the NSW version of this course click here

For basic food hygiene for food handlers click here

What you will learn

SITSS00069 - 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:

• SITXFSA005 - Use hygienic practices for food safety
• SITXFSA006 - Participate in safe food handling practices

Upon the successful completion of the course, participants are accepted as qualified Food Safety Supervisors in the hospitality sector in all states and territories except NSW. 
Training is delivered by 5 Star Hospitality Training Pty Ltd RTO #45332
To access the student handbook please click here
Delivery:  Online + work based assessment tasks.
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 12-weeks.
You will learn: 

• Personal hygiene
• Cross contamination
• 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;
​

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

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

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?

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 skill on 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 procedures to:
   1. Identify food hazards
   2. Report unsafe practices
   3. Report incidents of food contamination
4. Demonstrate the correct methods of controlling food hazards at each of the following critical control points:
   1. Receiving
   2. Storing
   3. Preparing
   4. Processing
   5. Displaying and/or serving
   6. Packaging
   7. Transporting
   8. Disposing 

Requirements

• 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.
  
• 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:
  • 5-15 hours of online learning and assessment.
  • Video assessment. This can be completed by uploading videos of the required tasks being completed while in the workplace or via a 30-60 minute live video conference with your trainer/assessor from your workplace - 
  • 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 - 

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

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 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 and enrolment please review this additional information

Please review the following documents:

• Student handbook
• Refund policy
• Complaints and appeals policy
• Terms of use
• Privacy policy

Valid state requirements

This qualification will be valid in the following states:

• Victoria
• Queensland
• Northern Territory
• Western Australia
• South Australia
• Australian Capital Territory - see NOTE
• Tasmania

For the NSW Food Safety Supervisor course click here. 

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.

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