If the answer is ‘Yes’, then this Food Handlers Certificate Course is for you. You will develop skills and increase employment opportunities with our on-line ‘Food Handlers Certificate’ course.
Every year in Australia many people get ill, and some even die from food poisoning.
Imagine if something you did (perhaps quite innocently) contributed to another person’s death? This Food Handlers Certificate Course will equip you with the knowledge and skills to ensure this never happens!
You will learn how to apply good hygiene practices within a wide range of service industry operations. You will also learn how to follow predetermined procedures, including identifying and controlling various hazards in the workplace – so as to ensure that yourself, customers and work colleagues are not exposed to preventable health risks.
You will be provided with a series of presentations and a quizzes, make sure you are completely comfortable with the presentation content before attempting the quiz, you may view them as many times as you feel necessary.
You are required to achieve a grade of 100% for each of the four quizzes in this course and you are allowed up to five attempts for each quiz.
After you complete the on-line quizzes you must also complete and return the Third Party Workplace Report and the Enrolment Form. These forms are part of the overall assessment. These forms are found on the course page and can be downloaded and printed from there.
It is a requirement that you are able to demonstrate the application of the skills you have gained from the on-line course in a practical way in a commercial kitchen. This is called the Third Party Workplace Report.
This 'Third Party' can be anyone you are working alongside providing they are in the position to make valid comments on your performance. This means they should have at least 2 years experience in food service and preparation, or be a supervisor/team leader/manager of a food establishment or hold a food safety qualification.
If you are not currently working within the industry and do not have immediate access to an operational commercial kitchen then you may be able to volunteer for one or two shifts at another workplace to complete this component. Simply ask around in your local area. It could be a café, bar, restaurant, bakery or deli etc.
Alternatively, if you have worked in a food business previously, then perhaps you could contact your previous employer or a suitable work colleague whom can complete the form for you based on past observations.
The Enrolment Form provides the information that we, as an RTO, are required by the government to collect from our students for AVETMISS reporting. (The Australia Vocational Education and Training Management Information Statistical Standard) Your initial registration does not collect this information.
You will also need to provide a USI number on this form. Any person undertaking Nationally Recognised training will need to provide their USI to their registered training provider before they can receive their training records and results. You will continue to use your USI for any future nationally recognised training you undertake.
This is a 'student number' that is generated and given to you by the Government.
You can apply for one by going to www.usi.gov.au and simply clicking the 'CREATE YOUR USI' tab. It only takes a few minutes.
Businesses such as restaurants, cafes, hotels, motels and caterers. Take away and fast food businesses can be considered either retail or hospitality food businesses.
Businesses such as hospitals, childcare centres, nursing homes, hostels and Meals on Wheels services.
Please note: If you currently hold a Food Safety Supervisor Certificate issued by Food Safety Australia, you are already covered for these units and do not need to complete this course.
Once you have achieved 100% for all 4 quizzes and submitted your Third Party Workplace Report and Enrolment Form, please allow up to 2 working days for processing. Your Statement of Attainment will then be available for you to download.
You are allowed up to 5 attempts for each of the quizzes. If you have used all 5 attempts but have not yet successfully complete a quiz, please submit a support request.
You need to get a mark of 100% for each quiz to pass this course.
Yes it is, the units are from a Nationally Recognised Training package.
This course will normally be completed in 4 - 6 hours. Because this is an online course the length of time may vary depending on your skill level, your previous experience and your level of computer literacy.
Your enrolment in the course will remain active for a period of 12 months. After this time you will no longer be able to access the course. Re-activation after this time will incur a fee of $25 + GST.
Once you have registered a new account you may log into the online course by navigation to the login page located at http://elearning.foodsafety.edu.au/login/. Once you have entered your username and password into the login box, click 'login' and you will be re-directed to the course website.
If you've forgotten your password you can click the 'Forgotten your username or password?' link on the course log in page located at http://elearning.foodsafety.edu.au/login/. You will need to provide either your username or email address and a new password will be emailed to you.
You can save your progress at anytime during the course, you do not need to complete it in one session. The course is broken up into a series of modules, each covering a separate topic with each module consisting of a presentation and a quiz. You may view the presentations at your own pace and as many times as you wish. If you leave during a presentation you have the option of resuming where you left off. You may also save the questions you have completed for each without submitting them if you wish to complete the quiz at a later time.
To find out which food sector your business falls into, please see the table below. Please note that our Food Safety Supervisor Course covers all these required units of competence, irrespective of the individual food sector you may belong to.