From 1 September 2015 to be certified as a FSS for a food premises in NSW and issued a valid certificate, a person must attain required units of competency from an approved RTO under the FSS program.
This course delivers the combined requirements for the two hospitality units required for the NSW Food Authority Food Safety Supervisor qualification (units stated under ‘Unit/s of Competency’ section).
Course delivery will cover the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses and the 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 Food Safety Supervisor qualification applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas and applies to food handlers who directly handle food during the course of their daily work activities.
This course will incorporate mandatory allergen and egg safety modules required by NSW Food Authority to meet the Food Safety Supervisor course requirements.
There are no entry requirements for this qualification. However, please consider your needs before enrolment into this course. This course is a higher-level assessment of basic safe food handling and is based around employer-specific company policies and procedures. You would require a working knowledge of these concepts. If you don't require a NSW Food Authority Food Safety Supervisor certificate, consider if Safe Food Handling Level 1 meets your requirements as SITXFSA005 is the pre-requisite unit to many SIT Hospitality units.
On successful completion of this course students will be issued with a Statement of Attainment for the nationally recognised unit of competency completed as part of the course.
Additionally, you will receive a NSW Food Authority Food Safety Supervisor Certificate. This certificate is valid for a period of 5 years from the date of issue, after which time you will be required to complete a reaccreditation course within a required timeframe or complete the full course again to maintain this certification.
Upcoming Course Dates
SITXFSA005 Use hygienic practices for food safety
SITXFSA006 Participate in safe food handling practices
The delivery of this course will cover the following elements:
Formal assessment will be conducted in order to assess individual’s competency regarding the required skills and knowledge within the unit of competency.
The following assessments will be conducted as part of this short course: