Food Safety Supervisor Course (Level 2)


Course Date:       13 December 2018
ID Food Safety Supervisor Course (Level 2)
Location Corporate
Closing Date 13 December 2018 (Sorry, booking closed.)


Course fee:

Price per person $196.00
* Corporate class bookings ($196.00) - max 10 per class with split classes up to 20 participants
* Remote travel is additional to the course cost, and will be quoted on request
Fees are payable though the website at time of booking and may be tax deductible to eligible students. All fees must be paid before a Certificate or Statement of Attainment is issued. Pre-payment secures your enrolment for this course.

Course Information

Food Safety Supervisors must comply with the requirements contained within the Australia New Zealand Food Standards Code.  This course provides successful leaners with the skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food while following the predetermined procedures as outlined in a food safety program.  This course is suitable for the general public, students and corporate clients delivered in town or at remote locations, and can be tailored to suit your specific requirements.

Food Safety Kitchen

The units delivered apply to all organisations with permanent or temporary kitchen premises or smaller food preparation areas, which 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 implimentation of the hazard analysis and critical control points (HACCP) method identified in an organisation's individual food safety program or other food safety systems.  These practices apply to food handlers who directly handle food during the course of their daily work activities.

Food safety legislative and knowledge requirements may differ across borders, in some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent through a registered training organisation.

Career Pathway:

Successful completion of this course supports employment in a range of food service environments including cooks, chefs, caterers, kitchen hands and food and beverage attendants to name a few.  Achieving competency in these units allows workers to expand laterally into other areas of work and may also provide pathways between qualifications, and into higher level qualifications, in professional and administrative employment streams.

Foundation Skills:

Foundation skills essential to performance are listed here, along with a brief context statement.

SKILLS DESCRIPTION
Reading skills to: read and interpret food safety programs, policies, procedures and flow charts that identify critical control points
Writing skills to: complete documentation for monitoring food safety.
Numeracy skills to: calibrate and use a temperature probe and calculate timings.
Planning and organising skills to: coordinate different food handling tasks to take account of food safety issues

 

Training and assessment arrangements:

This accredited course is delivered in two (2) formats, both of which provide successful participants with the skills and knowledge to use hygienic practices for food safety.

  1. The face to face course
  2. option 1 + development or review of the orgnaisations Food Safety Program.

 

The face to face accredited course is delivered in 2 sessions of (8) hours, depending on your existing skills and knowledge, at a time to suit the facility, or the majority of the participants.  Practical learning is delivered face to face, either on site or at our training room, with competencies determined progressively throughout the course by the observation of learners participating in course activities.  The participant will timetable their learning requirements to complete their training within a 3 month period.

Our educator observes the participants application of skills and knowledge throughout the face to face practical session, during simulated scenarios, contextualised to the candidate's workplace/community settings, and other skill stations.

While applicants must possess functional written and spoken English skills, we make adjustment for learners requesting support in undertaking the theory assessment during the practical session.

 

Integrated learning and development program includes integrating the accredited course with the development or review of the Food Safety Program.  This includes developing control documentation, policies and procedures, roles and responsibilities, purchasing control documents and internal audit.

The Unit Delivery and Assessment Plan indicating the type and frequency of assessment, performance criteria and academic guides, will be provided at start of the course.No prerequisite applies to this Course.

Students under 14 years of age must provide written permission to attend the course from their parent or guardian

Food Hygiene handwashing

Educators and learning support:

The course is delivered by local, qualified industry professionals, who tailor their delivery to address the needs of the individual and facilities, and embrace the principles of cultural safety in their teaching.

Course fee:

Fees are payable though the website or at our office by credit card (Visa/MC), cash or purchase order, and may be tax deductible to eligible students.  Should the NT Government and industry bodies make Scholarships available, we will assist you to apply.

A 'No Refunds Policy' applies to all online learning courses once you have been issued with your user name and passwords, whether you have accessed the system or not.

Pre-payment secures your enrolment for this course, and all fees must be paid before a Statement of Attainment is issued.

  • $196 per participant (min 5 participants)
  • Classes on campus or at your workplace, on schedule or after hours
  • Class size is limited to a max of 10 participants - unless otherwise arranged
  • Learning program integrated with the development or review of the FSP is price on application

Remote travel is additional to the course cost, and will be quoted on request

Student Handbook

All participants receive a hard copy Food Safety Guide reference book to assist you in maintaining your knowledge over time.  LLN support can be provided to participants on request, which includes additonal face to face time with the trainer/assessor.  Copies of an approved Food Safety Program applicable to your State/Territory are included  in the course cost for each Student.

Further information:

To assist you in making an informed decision on your course, you will find additional information in the Student Handbook, by contacting our office, or by browsing the TGA website at www.training.gov.au

Course Structure

To achieve the Statement of Attainment for the Food Safety Supervisors certificate a total of Two (2) units of competency must be completed.

Unit Summary

Unit Code Title Hours
Core Units
SITXFSA001 Use hygienic practices for food safety 15
SITXFSA002 Participate in safe food handling practices 40

 

Important information

 

This course is conducted under the auspices and in partnership with APL Group Pty Ltd RTO 3586 t/as Australian First Aid. 

Remote travel is additional to the course cost, and will be quoted on request.