Food Safety Supervisor Course (Level 2)

In December 2022, a new food standard was introduced into the Food Standards Code which applies to the Food Safety Standard 3.2.2A Standard 3.2.2A – Food Safety Management Tools (external site) .  This introduces new requirements for all food service, catering, and retail businesses that handle unpackaged, ready-to-eat, and potentially hazardous foods (Compliance with the standard is required by 8th December 2023).

These include places that make and serve unpackaged food, such as restaurants, bakeries, caterers, cafes, market stalls, and fast-food outlets. It also includes hospitals, childcare centres, aged care facilities and delivered meal organisations. Examples of some of the food made by these businesses include salads, sandwiches, curries, pizza, sushi, meat dishes, pastas, and soups.

Under clause 11 of Standard 3.2.2A the business must appoint a Food Safety Supervisor before engaging in a food handling activity, and ensure that the Food Safety Supervisor is reasonably available to advise and supervise each food handler engaged in that prescribed activity, and must implement all food handling training, nominate a food safety supervisor and demonstrate evidence of compliance.

Food Safety Supervisors must comply with the requirements contained within the Australia New Zealand Food Standards Code,, and must make sure the people who handle food, and their supervisors, have the skills and knowledge to keep food safe and suitable to eat. Food Safety Supervisors are mainly responsible for;

• supervising food handling staff
• maintaining the Food Safety Program
• ensuring safe food handling practices across the business
• have the skills and knowledge to keep food safe and suitable to eat

The training delivered applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas, for the following industries: Retail, Hospitality, Health & Community, Food Processing, Transport & Distribution.

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 handler 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 Retail, Hospitality, Health & Community, Food Processing, Transport & Distribution.  Achieving competency 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.

Pathways may include: should you be undertaking further training, you may seek recognition for credit transfer by an RTO.

Foundation Skills:

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

Training and assessment arrangements:

This 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.  All courses are conducted either on site or at our training rooms, at a time to suit the facility or the majority of the participants.  Applicants must possess the essential foundation skills. 

Where a non-accredited outcome is required, face to face training and assessment will be delivered by the Redpath Education trainer, with activities undertaken in the workers kitchen, using actual workplace resources, and following the workplace Food Safety Program and policies and procedures of the organisation.  Training and assessment will be delivered as detailed in our session plan, with a Transcript of Results confirming completion of the course subjects, including tools as described in the FSANZ 3.2.2A (food safety management tools).

As this course is contextualised to the needs of each workplace, the scope of this non-accredited training may contain training and assessment superior to the requirements of an accredit training outcome, but consistent with the requirements of the Food Standards ANZ, please call to discuss.  For example, two week (and emergency) menu planning, nutrition and dietetics, special allowances for food supply in remote areas, workers roles and responsibilities (workplace rules), floods, power outages, sorry business and community events, workplaces and clients with diverse cultural and linguistic needs, storyboarding and other methods of conveying information, etc.

1. One Day course (7hrs) with on-line learning and assessment completed prior to the practical workshop.
2. Two Day course (7hrs each day over 2 days = 14hrs) to support LLN needs of participants, or remote area timelines.
3. Other course formats we deliver courses in various formats to meet the needs of workplaces and the participants, please contact us to discuss your needs.

Practical learning is delivered face to face on site, with competencies determined progressively throughout the course by the observation of learners participating in course activities.

You will have opportunities to discuss and reflect on your performance during the course, to support you to handle food appropriately.

If required, at the end of the course, our educator completes your RTO's Observer Report, this is a form required to be completed by the RTO which describes the tasks we have observed you undertaking, in your normal work activities.  This ensures your assessments are contextualised to your workplace/community settings, and policies and procedures of your organisation.

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

We send your Course email (incl venue specific information and reminders) and other emails and reminder txt messages to your nominated mobile and email contact (as you provide in your enrolment form), please ensure you check your junk and spam email folders.

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 'Refunds Policy' applies to all courses, all fees must be paid to secure your enrolment.

• Classes on campus or at your workplace, on schedule or after hours
• Class size is limited to a max of 12 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 can be supplied on application.

Transcript of Results;

On completion of your training course, you will receive a Transcript of Results to your nominated email listing the outcomes you've attended and completed.  

Course subjects;

Include;

• Food Safety Laws & Responsibilities
• Food Contamination & High-Risk Groups
• Biological Contamination
• Other Types of Contamination
• Allergen Management
• Cleaning & Sanitising
• Maintaining Food Premises
• Hand Washing
• Personal Hygiene & Workplace Behaviour
• Illness & Onsite Injuries
• Time & Temperature Control
• Receiving & Storing Food
• Working with Food Safely
• Serving Food Safely
• Food Safety Programs
• Identifying Food Safety Hazards
• Monitoring, Controlling & Correcting Food Safety Hazards
• Reporting, Investigating & Recording Food Safety Breaches
• Food Safety Management

Additional Information;

To assist you in making an informed decision on your course, contact our office, or;

• browse the TGA website at www.training.gov.au
• in the NT on the Environmental Health website on the following webpage: Skills and Knowledge for Food Workers as well as this approved Training Organisation document and Fact Sheet
• in WA on the Department of Health website on the following webpage: Guide for food businesses on Food Safety Standard 3.2.2A guide.

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