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Food Safety Supervisor Hospitality & Retail

SITXFSA001- Use Hygienic Practices for Food Safety

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 Supervisor course is designed to be as flexible and straight forward as possible!

Our Food Safety Supervisor course is Nationally Accredited which means that this certificate is recognised throughout Australia.

For NSW businesses/employee's, you will receive an additional food safety certificate from the NSW Food Authority as Train to Gain is an Approved Training Provider. There is an extra fee for this. (Please click on NSW on the map for more info).

Our 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 penalties 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!

The two units below make up the Food Safety Supervisor Certificate for the Hospitality and Retail Industry. You will receive both units on the one certificate.

About the Food Safety Supervisor:

Within certain states in Australia every registered food business is legally required to nominate a qualified Food Safety Supervisor and depending on the state in which your business resides you may be required to notify your local government with the details of your Food Safety Supervisor.

This Food Safety Supervisor course prepares you with an extensive understanding of the role a food safety supervisor must play within the workplace.

Owners of registered food businesses must ensure those who handle food within their business handle foods safely. To ensure this happens, the owner must nominate a Food Safety Supervisor, who has the responsibility of recognising, preventing and alleviating the hazards associated with food handling in your business.

Safe food handling is important for everyone. Having a Food Safety Supervisor Supervisor is recommended for every food businesses.

The two units below make up the Food Safety Supervisor Certificate for the Hospitality and Retail Industry.

SITXFSA001 Use Hygienic Practices for Food Safety

(Previously called SITXFSA101 Use Hygienic Practices for Food Safety)

This unit deals with the skills and knowledge required to follow key hygiene procedures which apply in hospitality and tourism enterprises. It is particularly relevant to staff working in these industries, such as kitchen hands, cooks, chefs, catering staff, bar staff, food and beverage attendants, housekeeping and, laundry staff, sandwich hands, cafe and fast food outlet cooking crew and sales people and owner-operators of small business catering operations or any retail food outlets involving the preparation of food. Personal hygiene practices apply to all personnel operating at all levels within these service industries.

This unit describes the performance outcomes, skills and knowledge required to apply good hygiene practices within a range of service industry operations.

It requires the ability to follow predetermined procedures, identify and control simple hazards and take particular hygiene measures to ensure the non contamination of food and other items that might put customers, colleagues and self at a health risk For the purposes of food safety, this unit only has application to hospitality, commercial catering and retail venues where food is stored, prepared, displayed and served.

It will apply to any venue that operates a permanent or temporary kitchen or smaller food preparation area, such as restaurants, cafes, clubs, hotels, attractions, events and conference venues, fast food restaurants, retail food outlets such as sandwich shops and food court outlets. It would apply to tour operators involved in the preparation and service of food at temporary sites. This unit applies to frontline operational personnel who work under close supervision and guidance from others during the normal course of their daily activities. They would be required to apply little discretion and judgement because they operate within predefined organisational hygiene procedures.

Personal hygiene practices apply to all personnel operating at all levels within the service industries, such as kitchen hands, cooks, chefs, catering staff, food and beverage attendants, housekeeping and, laundry staff, sandwich hands, cafe and fast food outlet cooking crew and sales people and owner-operators of small business catering operations or retail food outlet.

SITXFSA002 Participate in Safe Food Handling Practices

(Previously called SITXFSA201 Participate in Safe Food Handling Practices)

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food within a range of service industry operations. It requires the ability to follow predetermined procedures as outlined in an organisation food safety program. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. This unit of competency complies with the legislative requirements for food safety and safe food handling practices as outlined in the Code.

Participate in Safe Food Handling Practices

  • Access and use the relevant documents from the organisation food safety program
  • Follow all food safety policies and procedures correctly and consistently according to organisation food safety program requirements to ensure compliance of all food handling practices
  • Control all food hazards at critical control points
  • Complete any food safety monitoring processes and complete documents as outlined in the food safety program
  • Identify and report any practices that are inconsistent with the food safety program
  • Take any corrective actions within scope of job responsibility for incidents where food hazards are found not to be under control

Store food safely

  • Select food storage conditions appropriate to the specific food type
  • Store food in the appropriate environmental conditions so that it is protected from contamination and to ensure its freshness, quality and appearance
  • Store food at appropriately controlled temperatures and ensure that any frozen items remain frozen during storage

Prepare food safely

  • Prepare food in a safe manner to ensure that it is protected from contamination
  • Use cooling and heating processes that will not adversely affect the microbiological safety of the food
  • Monitor temperature of food throughout the preparation process to achieve microbiological safety of the food at all times
  • Ensure the safety of food prepared, served and sold to customers under other conditions

Provide safe single use items

  • Store, display and provide single use items so that they are protected from damage and contamination
  • Do not re use items intended for single use

Maintain a clean environment

  • Clean and sanitise equipment, surfaces and utensils used during food handling process
  • Use appropriate containers and do not allow the accumulation of garbage and recycled matter
  • Identify and report any equipment that requires cleaning or maintenance to ensure its cleanliness and safe operation
  • Dispose of any chipped, broken or cracked eating, drinking or food handling utensils or report these if disposal is outside scope of responsibility
  • Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report any incidents of animal or pest infestation

Dispose of food safely

  • Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete
  • Dispose of food promptly to ensure no cross contamination of other foodstuffs

 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

START YOUR FOOD SAFETY TRAINING NOW! »

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