Serve It Up Training
SITSS00069 Food Safety Supervision Skill Set
This course is a skillset in Food Safety Supervising (SITSS00069). If you do not want to complete the skill set, units can be completed individually.
This skill set includes 2 units:
- Food Handlers – SITXFSA005 Use hygienic practices for food safety
- Food Safety Supervisor – SITXFSA006 Participate in safe food handling practices
Food Handlers Certificate
This is the entry-level certificate for food safety in hospitality. Front-line hospitality staff should hold this certificate, however, it is not mandatory.
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 learning content and theory assessment are online and self-paced via our learning management system canvas. You will need to complete practical demonstrations, these can be completed via a video upload or our campus.
Food Safety Supervisor Certificate
This course is also known as your Food safety Supervisors Certificate or Food Handlers Level 2. This is the course you will need to complete to be registered as the Food Safety Supervisor (FSS) in your venue.
Each workplace requires at least 1 Food Safety Supervisor to manage the food safety plan, venue compliance, and be registered with your local council. You will often need to send your local council a copy of your food safety supervisor’s certificate.
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. 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.
Duration
On average 1 month to complete.