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SITSS00069

Food Safety Supervision Skill Set

First Aid and LVR Certificate Course in Townsville

SITSS00069

Food Safety Supervision Skill Set

First Aid and LVR Certificate Course in Townsville

This Skill Set is commonly referred to as the Food Safety Supervisor (Level 1 & 2 combined) course in the hospitality, transport and distribution sectors in particular.


Please note: if your role involves working with vulnerable people, you may be required to complete a Food Safety Supervisor course for community & health industries (HLTSS00061) - view the course page here.

It covers the basics such as personal health and hygiene requirements, critical temperatures and time limits to keep food safe, cleaning and sanitising procedures and safe food handling techniques from receipt of goods through to food service.


It also covers the correct methods for controlling food hazards at the following key critical control points – receipt, storage, preparation, processing, display, servery, packaging, transport, and disposal of food. Students will also learn how to monitor and record food hazards, understand organisational food safety programs, procedures and documents, monitor food safety techniques as well as minimise the risks of food contamination.

UNIT(S) BEING DELIVERED

The following unit(s) will be awarded to successful participants in this course. The certificate will be issued by Allens Training Pty Ltd – RTO 90909.

SITSS00069 - Food Safety Supervision Skill Set.

SITXFSA005 - Use hygienic practices for food safety.

SITXFSA006 - Participate in safe food handling practices.

IMPORTANT INFORMATION PRIOR TO ENROLMENT

  • COURSE DELIVERY

    This course can be delivered/assessed in the workplace or at facility organised by the training provider.

  • ENTRY REQUIREMENTS

    • Physical capability to be able to meet the demands of the practical demonstration skills
    • Visual acuity to identify food hazards as well as clean and sanitise equipment and materials
    • Follow personal hygiene requirements including wearing appropriate flat, enclosed, rubber soled shoes for comfort and safety, long hair should be tied back and all unnecessary jewellery removed.

    Please note: If your role involves working with vulnerable people such as the elderly, children and babies such as in childcare, pregnant women, people with medication conditions, immune deficiencies and/or allergies, the following Skill Set may be more applicable to your needs: HLTSS00061 Food safety supervision skill set for community services and health industries.



    IMPORTANT: A NSW FSS certificate will not be issued upon completion of this Skill Set. If you work in NSW and require a NSW FSS Certificate, we recommend you complete the NSW Food Safety Supervisor course. 

  • COURSE DURATION


    • Refresher minimum duration: 8 hours
    • Face-to-face minimum: duration: 11 hours
    • Online with face-to-face minimum duration: 120 minutes

  • ASSESSMENT REQUIREMENTS

    Individuals undertaking this course will be expected to complete both written and practical assessment tasks.

  • CERTIFICATE RENEWAL REQUIREMENTS

    This certificate has an industry recommended renewal period of 60 months (5 years).

  • COURSE FEES AND PAYMENTS

    • Please refer to our booking calendar for individual course fees.
    • Refund and fee protection policy – Please refer to the student handbook.
    • Payment Terms – Payment for individual participants is upfront, group booking payment terms are based on agreement between the client and service provider.

  • LEARNERS RIGHTS, RESPONSIBILITIES AND SUPPORT, INCLUDING COMPLAINTS

    Please note that enrolment to this course is made with Allens Training Pty Ltd RTO 90909. Please refer to the student handbook for all details relating to rights and responsibilities including complaints and appeals.

  • ASSESSMENT ACTIVITIES

    Performance tasks and practical scenarios:

    • Follow hygiene procedures 
    • Prevent food contamination
    • Report unsafe hygiene practices
    • Calibrate a probe thermometer to ensure accuracy
    • Demonstrate how to manage safe food handling practices at the following critical content points – receipt, storage, preparation, processing, display, packaging, transporting and disposal
    • Follow procedures to report incidents of food contamination

    Documentation

    • Thermometer Calibration Log
    • Food receipt
    • Log for 2-hour/4-hour rule
    • Cleaning and sanitising record

    Theory assessment: A written assessment consisting of multiple-choice and short answer questions.

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