Accredited - Nationally Recognised Training Standard 3.2.2a Compliant
SIRRFSA001 - Handle food safely in a retail environment (release 1)
Combining online training and work based assessment this government approved online course is the fastest way to get your 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 4-weeks if required. Workplace assessment is required so you must be employed in a food retail business to complete this course. 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
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
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What you will learn
SIRRFSA001 - Handle food safely in a retail environment
Upon the successful completion of the course, participants are accepted as qualified Food Safety Supervisors in the retail & hospitality sectors in all states except NSW and read below for ACT.
Training is delivered by 5 Star Online Training Pty Ltd RTO #45332
To access the student handbook please click here
Delivery: Online + workplace assessment (you must be employed in the industry)
Duration: Total duration 29.5-40 hrs made up of (5-15) hours online training and assessment plus work based task and demonstration of skills (24.5-25-hours) over a maximum of 12-weeks.
You will learn:
Upon the successful completion of the course, participants are accepted as qualified Food Safety Supervisors in the retail & hospitality sectors in all states except NSW and read below for ACT.
Training is delivered by 5 Star Online Training Pty Ltd RTO #45332
To access the student handbook please click here
Delivery: Online + workplace assessment (you must be employed in the industry)
Duration: Total duration 29.5-40 hrs made up of (5-15) hours online training and assessment plus work based task and demonstration of skills (24.5-25-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 11 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 11 videos and undertake a workplace assessment as follows;
Video of premisis or video conference
Video 1 demonstrating Equipment Required: It is important that the student demonstrate their skills in a suitable industry environment that must have the following facilities and equipment;
Required Documentation:
Current plain English regulatory documents distributed by government regulators outlining key aspects Commonwealth, state or territory and local food safety compliance requirements as relevant to job role, organisational food safety program, organisational policies and procedures for food safety and hygiene and sanitation practices, hazard control measures food safety incident report, cleaning and maintenance schedules and safety data sheets for cleaning and sterilising products. A current copy of the food business’ registration.
Personal Protective Clothing and Equipment:
Aprons and outerwear, food handling gloves, correct head and footwear.
Appropriate facilities for handwashing:
Designated hand washing sink antiseptic liquid soap single use towels warm running water.
Cleaning and Sanitation Materials and Chemicals.
A Range of Food Products.
Food Handling Implements.
Food Storage and Display Equipment.
Required Documentation:
Current plain English regulatory documents distributed by government regulators outlining key aspects Commonwealth, state or territory and local food safety compliance requirements as relevant to job role, organisational food safety program, organisational policies and procedures for food safety and hygiene and sanitation practices, hazard control measures food safety incident report, cleaning and maintenance schedules and safety data sheets for cleaning and sterilising products. A current copy of the food business’ registration.
Personal Protective Clothing and Equipment:
Aprons and outerwear, food handling gloves, correct head and footwear.
Appropriate facilities for handwashing:
Designated hand washing sink antiseptic liquid soap single use towels warm running water.
Cleaning and Sanitation Materials and Chemicals.
A Range of Food Products.
Food Handling Implements.
Food Storage and Display Equipment.
DEMONSTRATION of skills video
You will be required to submit videos of the following:
Video Task #2 - Correct clothing & personal protective clothing
Video Task #3 - Correct hand washing
Video Task #4 - Demonstrating procedures to control identified food hazards.
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 - Displaying and serving food
Video Task #10 – Cleaning and sanitising
Video Task #11 – Disposing of food
Video Task #2 - Correct clothing & personal protective clothing
Video Task #3 - Correct hand washing
Video Task #4 - Demonstrating procedures to control identified food hazards.
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 - Displaying and serving food
Video Task #10 – Cleaning and sanitising
Video Task #11 – Disposing of food
Supervised work (min of 24 hours over 3 work shifts) signed off by your supervisor
You must currently be employed in a food retail business to complete this course. You are required to complete a minimum of 24 hours over a minimum of three separate shifts working under supervision in your current food retail workplace where you will be assessed on how well you demonstrate your skills. It is important that the premises where you complete your demonstration of skills assessments have all the required facilities as required by the assessment requirements of the course. As part of the assessment process, you, the student, are required to work a minimum of 24 hours over a minimum of 3 separate shifts in your current food retail workplace. You must submit a completed third-party report from your workplace supervisor or suitable observer. This report will provide evidence of practical skills.
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)
o Or equivalent.
What is a suitable food preparation environment?
Observation nneds to be conducted in your existing food retail workplace. This environment must contain the equipment and materials listed below to enable observations of all of the required tasks.
Equipment Required:It is important that the student demonstrate their skills in a suitable industry environment that must have the following facilities:
What does the observer need to observe?
The student must demonstrate safe handling of food, following organisational policies and procedures and food safety program over a total of 24 hours and a minimum of 3 separate shifts, by:
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)
o Or equivalent.
What is a suitable food preparation environment?
Observation nneds to be conducted in your existing food retail workplace. This environment must contain the equipment and materials listed below to enable observations of all of the required tasks.
Equipment Required:It is important that the student demonstrate their skills in a suitable industry environment that must have the following facilities:
- Required Documentation:
- current plain English regulatory documents distributed by government regulators outlining key aspects Commonwealth, state or territory and local food safety compliance requirements as relevant to job role
- organisational food safety program
- organisational policies and procedures for food safety and hygiene and sanitation practices
- hazard control measures
- food safety incident report
- cleaning and maintenance schedules and safety data sheets for cleaning and sterilising products
- Personal Protective Clothing and Equipment:
- aprons and outerwear
- food handling gloves
- correct head and footwear
- aprons and outerwear
- Appropriate facilities for handwashing:
- designated hand washing sink
- antiseptic liquid soap
- single use towels
- warm running water
- designated hand washing sink
- Cleaning and Sanitation Materials and Chemicals
- A Range of Food Products
- Food Handling Implements
- Food Storage and Display Equipment.
- A current copy of the food business’ registration
What does the observer need to observe?
The student must demonstrate safe handling of food, following organisational policies and procedures and food safety program over a total of 24 hours and a minimum of 3 separate shifts, by:
- using appropriate control measures to control food hazards at each of the following points:
- receiving
- storing
- preparing
- displaying
- disposing
- completing food safety documentation, recording and reporting
- maintaining personal hygiene standards
- maintaining food work area and equipment.
- Reading skills to interpret plain English documents that outline organisational policies and procedures for food safety and sanitation practices.
- Numeracy skills to:
- Calibrate and use a temperature probe and calculate timing appropriate to the preparation of food products
- Follow simple dilution requirements for chemicals and cleaning products, and calculate ratios in order to make them up.
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.
- 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 30-45 minute live video conference with your trainer/assessor from your workplace - click here for details.
- 24-hours of supervised work in an operational food preparation environment over a minimum of 3 work shifts. 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.
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 reading 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 reading skills to read and interpret documents such as:
- interpret plain English documents that outline organisational policies and procedures for food safety and hygiene and sanitation practices.
- calibrate and use a temperature probe and calculate timing appropriate to the preparation of food products.
- follow simple dilution requirements for chemicals and cleaning products, and calculate ratios in order to make them up.
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.
Target Group
This unit applies to individuals working in retail roles that involve the handling of food. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures and relevant legislative requirements.
Learning Outcome
A statement of attainment for the nationally recognised unit of competency SIRRFSA001 - Handle food safely in a retail environment (Food Safety Supervisor)
Pathways Information
Achievement of this unit provides credit towards the following qualifications in the SIR - Retail Services Training Package:
- SIR40316 – Certificate IV in Retail Management
- SIR30216 – Certificate III in Retail
- SIR20216 – Certificate II in Retail Services
- FBP40418 – Certificate IV in Food Science and Technology. These qualifications provide an extensive opportunity for employment across many roles.
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 Retail Trading and 5 Star Hospitality 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:
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.
- 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.