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SITSS00069 - Food Safety Supervision Skill Set

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This Skill Set is commonly referred to as the Food Safety Supervisor (Level 1 & 2 combined) course for food handling personnel or food safety supervisors working in tourism, hospitality and catering organisations with permanent or temporary kitchen premises, and smaller food preparation or bar areas. This Skill Set is recognised in all states and territories (except NSW*), is valid for all industry sectors, and meets all legal requirements for Food Safety Supervisor training throughout Australia.

*This course is not currently suitable for those working in NSW as you require the NSW Food Authority Certificate.

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.

Units Delivered

The SITSS00069 Food Safety Supervision Skill Set stands alone and incorporates the content of the following units:

  • SITXFSA005 Use hygienic practices for food safety

  • SITXFSA006 Participate in safe food handling practices

Course Delivery

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

Information about the Delivery Options is summarised in the Course Duration below, and more information can be found here.

+ Entry Requirements

+Course Duration

+Certificate Renewal

+Learner Rights and Responsibilities

+Assessment Activities

Please note: If your role involves working with vulnerable people and you are required to complete a Food Handler or Food Safety Supervisor course,

HLTSS00061 Food safety supervision skill set – for community and health industries which includes the following units may be more applicable to your needs:

  • HLTFSE001 Follow basic food safety practices

  • HLTFSE005 Apply and monitor food safety requirements

  • HLTFSE007 Oversee the day-to-day implementation of food safety in the workplace

An individual undertaking this course with Allens Training Pty Ltd will need to demonstrate the following to be eligible for entry:

  • 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.

  • Read and write to accurately report to and from workplace control documents, ie; thermometers for temperature control, and clocks for time controls as well as cleaning logs etc.

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 HLTSS00061 Food safety supervision skill set - for community services and health industries may be more applicable to your needs.

Course durations can vary for multiple reasons, so the durations below are the minimum possible amount.

  • Online with face-to-face assessment (with pre-course online study + in-class electronic assessment) face to face contact time of at least 6 Hours

    • If you are familiar with using computers and online training and assessment. Select this “Online with face to face assessment” course

  • Face to Face : 11 hours (minimum duration), please contact our office for information.

    • If you are not confident with using computers and online training and assessment. Select this “face to face assessment” course

    • The theory + Incident Report is delivered face to face (multiple choice delivered verbally, with the learner marking answer in writing), during the course. Hence if learners would have difficulty completing a pre-course on-line assessment, or who’s learning style is more kinaesthetic or practical focused, this modality better suits these learners, and is the preferred modality when we deliver training on community.

      More information can be found here.

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

Please note that enrolment to this course is made with Allens Training Pty Ltd RTO 90909. Please refer to the student handbook located on the RTO website allenstraining.com.au (https://allenstraining.com.au/students/student-handbook) for all details relating to rights and responsibilities including complaints and appeals.

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

    • You must bring ingredients with you to class, to use while you prepare a simple meal for your lunch. You will answer knowledge questions verbally while transporting, storing and preparing your meal. You will check and record time and temperature controls, and identify the critical control points (CCP) for later review in-class.

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.