All licensed food businesses must have a Food Safety Supervisor on staff that is responsible for the day to day food safety in the business. This course has been specifically designed to ensure the participant has the most current accreditation available. You will learn how to use hygienic practices for food safety and participate in safe food handling practices.
This course applies to anyone who handles food including cooks, chefs, caterers, kitchen stewards, kitchen hands, and bar, food and beverage attendants.
Successful completion of this course will allow you to work as a food safety supervisor in a variety of hospitality settings.
Course Start Dates: Please call 5559 5077 for more information
Course Duration: 2 Days, 9am - 3pm
Course Location: Ignite Education – 164 Duringan St, Currumbin QLD 4223
Accreditation: Statement of Attainment
Delivery: Face to face
Cost: $155.00
Career Opportunities: Restaurant Supervisor, Food and Beverage Attendant
To achieve the SITSS00051 – Food Safety Supervisor Skill Set 2 units must be completed.
SITXFSA005 – Use hygienic practices for food safety
SITXFSA006 – Participate in safe food handling practices
Unit description: SITXFSA005 – Use hygienic practices for food safety
This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards 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.
Food safety legislative and knowledge requirements may differ across borders.
Unit description: SITXFSA006 – 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. It requires the ability to follow predetermined procedures as outlined in a food safety program.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering. 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 during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards 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. Food safety legislative and knowledge requirements may differ across borders.
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