Thanks for adding:

Proceed to Checkout

Continue browsing

X

Food Safety Supervisor

Course Outline

Completing your Food Safety Supervisors certification through NBCC is delivered through a combination of online theory assessment (approximately 3 hours) and 1 day face to face practical day.
The student is required to complete nationally accredited training in the following units:
1. SITXFSA001 Use hygiene practices for food safety
2. SITXFSA001 Participate in safe food handling practices

From 1 October 2017, ASQA will no longer recognise the old units and as such the Food Authority cannot accept the old units for FSS training after this date. The following superseded units include:
1. SITXFSA101 Use hygiene practices for food safety
2. SITXFSA201 participate in safe food handling practices

What you will learn

Undertaking this course the student will gain the knowledge and skills required to be an approved Food Safety Supervisor.
This course is suitable for any person working in or looking to gain employment where safe food handling is required as part of their job role for any of the following areas: 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; childcare; in-flight and other transport catering.
There are two parts to complete this course, online theory assessment (3 hours) and one day practicum

Online Theory Completion – Before Course Starts

All students will have to complete an online theory course component as a prerequisite to completing the practical session. Students must complete the online theory before the class date – this will take approximately 3 hours. If students fail to complete this, they will not be eligible to attend the practical day. When you enrol for the course you will be sent login details to complete the theory section online (note: if you have not received your login at least one week prior to the course date, please check your junk mail and/or contact the College immediately.
If internet access is an issue please contact the college on 9970 1000

Practical Day

One of the assessment criteria’s requires the student to be observed practising food safety skills. Attending the practical classroom training will provide the student a hands on interactive learning experiences as well as providing the opportunity for our trainer to individually observe each student completing specific assessment tasks to determine accuracy in Food Safety handling skills.

There are three key focus areas determined by the Food Authority and published on its website:
1. safe egg handling
2. allergen management
3. cleaning and sanitising practices

Course Completion

Upon successful completion, within in 10 working days the student will be issued with a Statement of Attainment in the following units:
1. SITXFSA001 Use hygiene practices for food safety
2. SITXFSA001 Participate in safe food handling practices
As well as
3. Food Safety Supervisor Certificate (valid for 5 years for the date of issue) recognised by the NSW Food Authority.
If you would like to learn more about the requirements of a Food Safety Supervisor you can visit http://www.foodauthority.nsw.gov.au/rp/fss-food-safety-supervisors
If you would like to learn more about the content requirements for both units you can visit
SITXFSA001 Use hygiene practices for food safety https://training.gov.au/Training/Details/SITXFSA001
SITXFSA001 Participate in safe food handling practices https://training.gov.au/Training/Details/SITXFSA002

Recognition of Prior learning (RPL)

Recognition of Prior Learning (RPL) - is a means of measuring skills acquired through work or life experiences or through qualifications obtained from formal studies or training. Under NBCC approval conditions from NSW Food Authority RPL can only be used for any person that currently holds a Food Safety Supervisor Certificate that is due to expire and requires recertification. Any student who believes they may be eligible for RPL must apply for this at least two weeks prior to the course commencing. If you apply after the course commences it may not be accepted.
Course dates – Wednesday 21 November 2018
Campus – Narrabeen
Time: 9.30am – 4.30pm
Trainer – Kat King
Coordinator – Natalie Thornberry

For Your Information

Food Safety Supervisors (FSS) http://www.foodauthority.nsw.gov.au/rp/fss-food-safety-supervisors
The Food Act 2003 (NSW) requires certain food businesses in the NSW hospitality and retail food service sector to have at least one trained Food Safety Supervisor (FSS).
The FSS needs to have gained specific units of competency under the national Vocational Education Training system.

The NSW Food Authority’s FSS program was established to help reduce foodborne illness in the hospitality and retail food service sectors in NSW by improving food handler skills and knowledge.

The program also aims to provide food businesses with high quality and consistent training by a Registered Training Organisation (RTO) that has been approved by the Food Authority.

Food Safety Supervisor Training

From 1 September 2015 to be certified as an FSS for a food premise in NSW and issued a valid certificate, a person must attain required units of competency from an approved RTO under the FSS program.
The units of competency must incorporate three key focus areas determined by the Food Authority and published on its website:
1. safe egg handling
2. allergen management
3. cleaning and sanitising practices

Current Units

SITXFSA001 Use hygiene practices for food safety https://training.gov.au/Training/Details/SITXFSA001
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 unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; 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.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

SITXFSA001 Participate in safe food handling practices https://training.gov.au/Training/Details/SITXFSA002
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.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This 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 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.
It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.

The legislation requires FSS training every 5 years.
From 1 October 2017, ASQA will no longer recognise the old units and as such the Food Authority cannot accept the old units for FSS training after this date. The following units include:
Superseded Units of Competency
SITXFSA101 Use hygiene practices for food safety
SITXFSA201 participate in safe food handling practices

Unique Student Identifier (USI)

From 1 January 2015 it is a requirement of the Federal Government that all students undertaking nationally recognised training will need to obtain a Unique Student Identifier (USI). This involves an easy online application. See USI Fact Sheet for information on how to apply for a USI – go to the Unique Student Identifier (USI) Website for additional information.

Please ensure when completing your enrolment information, that the details relating to your name are identical to those on the identification evidence used (eg passport or driver’s licence) when creating your USI eg no abbreviations or nicknames should be used.

Once created, it is important that you keep a record of your USI and access to your accredited training records in a safe place. You will need this information for any future enrolments into accredited training in Australia.

Funding

This course may be fully funded under the NSW Government’s Community Service Obligation funding in 2017. See ACE Community Service Obligation Funding page for details or contact Susan Wilkinson on 9970 1000 or email vet@nbcc.nsw.edu.au to check eligibility or for further information.

Assessments are made against units of competency.
  • Use hygienic practices for food safety (SITXFSA001)
  • Participate in safe food handling practices (SITXFSA002)

This course has no current classes. Please the waiting list.

Contact us

Community College Annex: 1525 Pittwater Road
North Narrabeen NSW 2101
Post: NBCC Reply Paid 1966, Dee Why NSW 2099

Phone: 02 9970 1000

Registered Training Organisation Code 90113