Food Safety Supervisor


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Course information

Food Safety Supervisors must comply with the requirements contained within the Australia New Zealand Food Standards Code.  This course provides successful learners 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

This course applies 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 implementation 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.

Foundation Skills:

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

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 non-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 organisations Food Safety Program.


The face to face 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 Food Hygiene handwashingobservation 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 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.

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

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 Achievement is issued.

  • 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.  Copies of an approved Food Safety Program applicable to your State/Territory are included in the course cost for each Student.

Additional Information

LLN support can be provided to participants, as well as additional face to face time with the trainer on request.

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