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Food Handling Level 2

SITXFSA002  Participate in Safe Food Handling Practices


You need to have some previous experience dealing with food safety but this can be in a restaurant, cafe, sporting club, school canteen, child care aged care centre, simulated environment or volunteering at your local sausage sizzle at the footy club! Our Food Safety course is designed to be as flexible and straight forward as possible!

We pride ourselves on our learning platform which is filled with many short DVD's and visual images making this training course a fast and effective way to obtain your Nationally Accredited Certificate.

All our training courses allow students to complete their course in their own time.

That's right, there are no lock outs and no penalities if you get any answers wrong!

All of the information that you need to answer any of the assessment questions is given to you during the training. (You won’t be asked anything that you haven’t read). At any time you can print off and save any information that you want.

On completion of the course you can save and print your certificate and we also offer you a course workbook in a PDF. This is handy for future reference and when council come around!

SITXFSA002- Participate in Safe Food Handling Practices

(Previously called SITXFSA201 - Participate in Safe Food Handling Practices)

This course is designed for all people supervising food operations in the Hospitality or Retail

food industries.This course is also known as Level 2 of the Food Safety Supervisor qualification.

Course content includes:

  • Food safety hazards are monitored and controlled as required by the food safety program
  • Where food safety control requirements are not met, the non-conformance is promptly report and corrective action is taken Food safety information is recorded to meet requirements of the food safety program
  • Processes or conditions which could result in a breach of food safety procedures are identified and reported
  • Corrective action is taken in accordance with the food safety program Use food safety program information to find advice on food safety responsibilities relating to own work
  • Monitor food safety hazards as required by the food safety program. This may include methods such as visual inspection, sampling and testing Record results of monitoring and maintain records as required by the food safety program
  • Identify if food safety requirements or parameters are not met within level of responsibility
  • Take corrective action as required by food safety program within level of responsibility
  • Report practices or processes in own work that could result in unsafe food
  • Follow procedures to identify, separate and report product which is or may be non-conforming and/or implement other necessary corrective action within level of responsibility
  • Participate in investigating and reporting on unsafe food as identified by internal monitoring and/or customer complaints

Please note:

You are required to read and fully understand the Train to Gain Student Handbook & Complaints and Appeals policy before enrolling in any of our courses.

Please click here to read the Student Handbook

Please click here to read our Complaints & Appeals Policy


Unit Descriptor

SITXFSA002 Participate in safe food handling practices

Prerequisite removed. Minor adjustments to expression of content to streamline and improve unit. Change to title for greater consistency across Training Package. Wording adjusted to better reflect regulatory requirements.

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.

Application of the Unit

This unit applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation areas.

This includes restaurants, cafes, clubs, hotels, tour operators, attractions, function, event, exhibition and conference caterers, educational institutions, aged care facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, in flight and other transport caterers.

Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the Hazard Analysis and Critical Control Points (HACCP) method, but this unit can apply to other food safety systems.

It applies to food handlers who directly handle food. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen hands and food and beverage attendants.

Licensing/Regulatory Information

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the Code).

In some states and territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Employability Skills Information

This unit contains employability skills.

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency. Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

  1. Follow food safety program
    1. Access and use relevant information from organisational food safety program
    2. Follow policies and procedures in food safety program
    3. Control food hazards at critical control points
    4. Complete food safety monitoring processes and complete documents as required
    5. Identify and report non-conforming practices
    6. Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled
    Store food safely
    1. Select food storage conditions for specific food type
    2. Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance
    3. Store food at controlled temperatures and ensure that frozen items remain frozen during storage
  2. Prepare food safely
    1. Use cooling and heating processes that support microbiological safety of the food
    2. Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety
    3. Ensure safety of food prepared, served and sold to customers under other conditions
  3. Provide safe single use items
    1. Store, display and provide single use items so they are protected from damage and contamination
    2. Follow instructions for items intended for single use
  4. Maintain a clean environment
    1. Clean and sanitise equipment, surfaces and utensils
    2. Use appropriate containers and prevent accumulation of garbage and recycled matter
    3. Identify and report cleaning, sanitising and maintenance requirements
    4. Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils
    5. Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation
  5. Dispose of food safely
    1. Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete.
    2. Dispose of food promptly to avoid cross contamination

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills

  • communication skills to report food safety hazards
  • literacy skills to:
  • read and interpret food safety program, including policies, procedures and flow charts that identify critical control points
  • complete documentation for monitoring food safety
  • numeracy skills to calibrate and use a temperature probe and calculate timings
  • problem-solving skills to identify and respond to routine food safety issues
  • planning and organising skills to coordinate a range of different food handling tasks to take account of food safety issues
  • self-management skills to take responsibility for food safety at an operational level

Required knowledge

  • key features of federal, state or territory and local food safety compliance requirements as they impact workers at an operational level, including:
  • contents of national codes and standards that underpin regulatory requirements
  • reasons for food safety programs and what they must contain
  • local government food safety regulations and inspection regimes
  • consequences of failure to observe food safety policies and procedures
  • meaning of contaminant, contamination and potentially hazardous foods as defined by the Code
  • HACCP or other food safety system principles, procedures and processes as they apply to particular operations and different food types, including:
  • critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the receiving, storing, preparing, processing, displaying, serving, packaging, transporting and disposing of food
  • main types of safety hazards and contamination
  • conditions for development of microbiological contamination
  • environmental conditions, including temperature controls, for storage
  • temperature danger zone and the two-hour and four-hour rule
  • contents of organisational food safety program, especially procedures and monitoring documents
  • equipment operating procedures, especially how to calibrate, use and clean a temperature probe and how to identify faults
  • choice and application of cleaning, sanitising and pest control equipment and materials
  • high risk customer groups, such as:
  • children or babies
  • pregnant women
  • aged persons
  • people with immune deficiencies or allergies

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit Evidence of the ability to:

  • consistently use safe food handling practices in a range of different food handling circumstances
  • demonstrate knowledge of food safety program and requirements, including critical control points and methods of food hazard control for each critical control point

Context of and specific resources for assessment Assessment must ensure use of:

an operational food preparation area or commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines; this can be a:

  • real industry workplace
  • simulated industry environment such as a training kitchen servicing customers
  • food ingredients and ready to eat food items
  • current plain English regulatory documents distributed by the national, state, territory or local government food safety authority
  • current commercial food safety programs, policies and procedures used for the management of food safety

Method of assessment A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

  • direct observation of the individual completing tasks in a food handling facility
  • use of case studies to assess ability to react to a range of incidents where hazards have not been controlled
  • oral or written questioning to assess knowledge of food safety legislative requirements, policies and procedures, including hazard control measures
  • review of portfolios of evidence and third party workplace reports of on the job performance by the individual

Guidance information for assessment The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

  • SITXFSA001 Use hygienic practices for food safety
  • any commercial cookery, commercial catering, patisserie, Asian cookery or food and beverage unit involving food preparation

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures may relate to:

  • cleaning and sanitation
  • hazards
  • control methods for each critical control point
  • corrective actions
  • systematic monitoring of hazard controls and record keeping
  • equipment maintenance
  • food
  • receiving
  • storage
  • preparation
  • display
  • service
  • disposal
  • personal considerations:
  • dress
  • hygiene
  • protective equipment and clothing
  • pest control
  • record maintenance
  • training

Food hazards may be:

  • actual or potential
  • chemical
  • insects and vermin
  • microbiological
  • bacteria
  • natural poisons
  • moulds
  • yeast
  • physical
  • broken glass
  • metal
  • foreign objects
  • process-related where food is vulnerable to contamination:
  • displayed food
  • need for food to be touched by hand
  • re-thermalisation or defrosting
  • processes involving temperatures that promote rapid growth of micro organisms

Critical control points are specific steps where control of food hazards is essential to maintain the safety and suitability of the food, including:

  • receiving
  • storing
  • preparing
  • processing
  • displaying
  • serving
  • packaging
  • transporting
  • disposing

Food safety monitoring may involve:

  • bacterial swabs and counts
  • checking and recording that food is stored in appropriate timeframes
  • chemical tests
  • monitoring and recording food temperatures using a temperature measuring device accurate to plus or minus 1 degree Celsius
  • monitoring and recording temperature of cold and hot storage equipment
  • visual examination of food for quality review

Incidents may include:

  • customer complaints
  • existence of pests and vermin
  • food not under temperature control
  • food poisoning
  • misuse of single use items
  • spoilt or contaminated food
  • stocks of out of date foodstuffs
  • unclean equipment

Food type may include:

  • dairy
  • dried goods
  • eggs
  • frozen goods
  • fruit and vegetables
  • meat and fish

Safety of food served and sold to customers under other conditions may be achieved by:

  • packaging control
  • using packaging materials suited to foods
  • monitoring of packaging damage
  • protective barriers
  • temperature control
  • supervision of food displays
  • utensil control
  • providing separate serving utensils for each dish

Food prepared, served and sold to customers under other conditions may relate to:

  • drink dispensing
  • pre packaged food items
  • self-service food

Items intended for single use may include:

  • disposable items
  • cutlery
  • crockery
  • face wipes and serviettes
  • individually packaged items
  • beverages
  • condiments
  • jams and spreads

Cleaning, sanitising and maintenance may involve:

  • cleaning
  • dirt
  • food waste
  • grease
  • pest waste removal
  • maintenance
  • recalibration of measurement and temperature controls
  • minor faults
  • sanitising
  • eating and drinking utensils
  • food contact surfaces

Food identified for disposal must be held and kept separate and either:

  • clearly identified as not safe, or suspected of not being safe, for consumption
  • destroyed
  • disposed of so that it cannot be used for human consumption
  • returned to supplier
  • subject to recall


Food Safety Education Train to Gain Pty Ltd contact@traintogain.com.au
ACN: 134 929 221
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