This Food Safety Supervisor online course delivers an extensive understanding of this role – in many varying workplaces.

Created to meet Australian food safety legal requirements nation-wide, and provide a most comprehensive understanding of Food Safety in the workplace.

A food safety supervisor course with Food Safety Australia, is currently one of the easiest and most cost-effective ways to obtain your required food safety supervisor qualification.

Owners of registered food businesses must ensure those who handle food within their business handle foods safely. To ensure this happens, the owner must nominate a Food Safety Supervisor, who has the responsibility of recognising, preventing and alleviating the hazards associated with food handling in your workplace.

In many states, businesses that do not yet have a Food Safety Supervisor may be risking a fine, and should comply with this requirement as soon as possible to avoid substantial penalties.

Safe food handling is important for everyone, and although having a Food Safety Supervisor is recommended for every food business, certain states in Australia legally require every registered food business to nominate a qualified Food Safety Supervisor. Depending on the state in which your business resides; you may also be legally required to notify your local government with the details of your nominated Food Safety Supervisor.

To comply with these requirements, the nominated Food Safety Supervisor must also hold a Statement of Attainment issued by a Registered Training Organisation (such as Food Safety Australia). There are severe penalties for not having a suitably trained Food Safety Supervisor.

The Hospitality Industry

Businesses such as restaurants, cafes, hotels, motels and caterers. Take away and fast food businesses can be considered either retail or hospitality food businesses.

  • Use hygienic practices for food safety (SITXFSA001)
  • Participate in safe food handling practices (SITXFSA002)

The Retail Industry

Businesses such as supermarkets, convenience stores, grocers, markets/stalls and delicatessens. Take away and fast food businesses can be considered either retail or hospitality food businesses.

  • Apply retail food safety practices (SIRRFSA001A)

Health & Community Services

Businesses such as hospitals, childcare centres, nursing homes, hostels and Meals on Wheels services.

  • Follow basic food safety practices (HLTFSE001)
  • Apply and monitor food safety requirements (HLTFSE005)
  • Oversee the day-to-day implementation of food safety in the workplace (HLTFSE007)

Food Processing

Businesses such as food product manufacturers including flour mills, canneries, packers, bakers, breweries, wineries, catering for airlines, ice manufacturers and producers of pre-packaged meals.

  • Implement food safety program & procedures (FDFFS2001A)

Transport & Distribution

Businesses such as warehouses and bulk food distribution centres.

  • Use hygienic practices for food safety (SITXFSA001)
  • Participate in safe food handling practices (SITXFSA002)

Course Description

This course has been designed to help you develop the skills and knowledge required to achieve competence in food safety. Each module of the food safety supervisor course will help you to achieve one of the required elements of competence.

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. We also provide a PDF of student notes, which you can print out for ready reference whilst completing the course.

You are required to achieve a grade of 100% for each of the quizzes in this course and you are allowed up to three attempts for each quiz.

After you complete the on-line quizzes you must also complete and return the Supervisor Validation Form and Workplace Assignment. These forms are part of the overall assessment. 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.

The ‘Supervisor’ 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.

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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.

Important!! The practical component of this online course will require that you have access to a food workplace (either as an employee or a volunteer). This food workplace should:

  • Have an operational commercial food preparation area, bar or kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment ; can be a real industry workplace simulated industry environment such as a training kitchen servicing customers
  • Have real food ingredients and food items
  • Be fully equipped for food preparation (eg. a commercial kitchen, catering production line or food preparation area of a food outlet)

*Note: This cost is applicable only to persons living outside New South Wales.

You are also required to complete and return the Enrolment Form. 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. Anyone completing accredited training in Australia must provide 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.

Important information for New South Wales residents

NSW residents will need to complete the Food Safety Supervisor Course for NSW residents.

The NSW Food Authority has a requirement for a certificate to be issued in the New South Wales Food Authority format.

They have also brought in 3 new topics to become part of the Food Safety Supervisor certification. This includes training in three key focus areas – cleaning and sanitising, safe egg handling and allergen management.

The Food Safety Supervisor certificate is issued by ‘an approved Registered Training Organisation (RTO)’ in addition to the Statement of Attainment after successful completion of the training requirements.

An FSS certificate states that the person it is issued to is qualified to be a Food Safety Supervisor. We, the RTO will issue the Food Safety Supervisor course certificates and cannot charge more than $30 for these, as approved by the NSW Food Authority.

The FSS certificate is valid for five years from the date of issue.

The summary of costs are as follows:

  • Food Safety Supervisor course online: $159.00
    (You will receive a Statement of Attainment upon successful completion)
  • Issue NSW Food Authority certificate: $30.00
    (This is what the NSW Food Authority charge us!)
  • Postage, administration & handling charge: $10.00
    (You will receive your certificate within 6-10 working days upon successful completion)

Total Cost of this course for NSW residents: $199.00*
(Payment by: Visa/MC or PayPal)

 

Ready to get started? Click on the button below to sign up online!

Frequently Asked Questions

In order to complete this online course you will need the following installed on your computer:

Once you have achieved 100% for all quizzes and submitted your Workplace Assignment, Supervisor Validation and enrolment form, please allow up to 2 business days for processing. Your Statement of Attainment will then be available for you to download from the course page.

You are allowed up to 3 attempts for each of the quizzes. If you have used all 3 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 6 to 8 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.

Food Sector Required Competency Standard
Food Processing

Businesses such as food product manufacturers including flour mills, canneries, packers, bakers, breweries, wineries, catering for airlines, ice manufacturers and producers of pre packaged meals.
  • Implement food safety program & procedures (FDFFS2001A)
  • Retail

    Businesses such as supermarkets, convenience stores, grocers, markets/stalls and delicatessens. Take away and fast food businesses can be considered either retail or hospitality food businesses.
  • Apply retail food safety practices (SIRRFSA001)
  • Hospitality

    Businesses such as restaurants, cafes, hotels, motels and caterers. Take away and fast food businesses can be considered either retail or hospitality food businesses.
  • Use hygenic practices for food safety (SITXFSA001)
  • Participate in safe food handling practices (SITXFSA002)
  • Health

    Businesses such as hospitals.
  • Follow basic food safety practices (HLTFSE001)
  • Apply and monitor food safety requirements (HLTFSE005)
  • Oversee the day-to-day implementation of food safety in the workplace (HLTFSE007)
  • Community Services

    Businesses such as childcare centres, nursing homes, hostels, and Meals on Wheels services.
  • Follow basic food safety practices (HLTFSE001)
  • Apply and monitor food safety requirements (HLTFSE005)
  • Oversee the day-to-day implementation of food safety in the workplace (HLTFSE007)
  • Transport & Distribution

    Businesses such as warehouses and bulk food distribution centres.
  • Use hygienic practices for food safety (SITXFSA001)
  • Participate in safe food handling practices (SITXFSA002)
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