Businesses such as warehouses and bulk food distribution centres.
Use hygienic practices for food safety (SITXFSA001)
Participate in safe food handling practices (SITXFSA002)
These units are Nationally Recognised.
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New South Wales RESIDENTS
The NSW Food Authority has a requirement for a certificate to be issued in the New South Wales Food Authority format.
Australian Food Safety Legal Requirements
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.
If you are the owner of a food business, your local council may require you to provide them with a Statement of Attainment issued by a Registered Training Organisation which shows you (or your nominated person) having completed the units of competencies required to be deemed a 'Food Safety Supervisor'.
For Food Handlers
If you are intending to work within a food business, it is critically important that you are able to demonstrate competency in safe food handling or food safety supervision. Food Safety Australia courses are designed to help you meet and demonstrate competency in safe food handling or supervision of a food business.
If you already work in a food business, Food Safety Australia courses will assist you to demonstrate your competency, through the provision of a nationally recognised accreditation following successful completion
For Self-employed Business Owners
If you are the owner of a business handling food, you will have obligations to meet the standards of the Australian Food Safety Code. In all Australian states, territories and local authority districts you will need to demonstrate that food safety is adequately supervised by a competent person.
In addition to your food safety activities, you will usually need to have at least one competent Food Safety Supervisor on site at all relevant times who has the responsibility of recognising, preventing and alleviating the hazards associated with food handling in your workplace. Food Safety Australia specialises in providing the right training and assessment to meet your needs.
For Companies & Organisation Managers
Managing food businesses, with multiple staff, operating for extended hours and across jurisdictions, can be complicated. Food safety competencies delivered and assessed by Food Safety Australia may be purchased centrally and assist you to ensure that a competent Food Safety Supervisor is available on every shift and at every location. Our shopping cart allows you to purchase multiple courses in one easy transaction.
State and Industry Requirements
As a matter of public health safety, state, territory and local authorities are responsible for ensuring food businesses are compliant with all food hygiene requirements in Australia. Food Safety Australia have been offering courses to meet your compliance evidence requirements for more than 12 years. In the footer of our website pages, you will find Useful Links to all Australian state, territory and local authority Health Department websites so you can determine what rules apply to you in your area.
Important information for New South Wales RESIDENTS
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 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 six quizzes in this course and you are allowed up to three attempts for each quiz.
We also provide a PDF of student notes, which you can print out for ready reference whilst completing the course.
Forms to Complete
After you complete the on-line quizzes you must also complete and return the Workplace Observation 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 last 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:
- Be 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)
The Workplace Observation can be made by anyone you are working alongside providing they are in the position to make valid observations of your performance.
The observer should meet the following requirements:
a) Have 2 years or more experience in a food handling environment in a supervisory role AND
i. A current Australian Food Safety certificate (eg. Food Handlers Certificate or Food Safety Supervisor)
ii. A qualification that meets the requirements of Food Handling safety (eg. Commercial Cookery or Hospitality qualification or relevant higher education qualification
b) Be prepared to observe your activity in the workplace
c) Be prepared to be contacted by a Food Safety Australia assessor to confirm the Observer information provided.
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.
The practical activity is a brief knowledge based assignment, where you demonstrate the application of your learning to a workplace situation. Food Safety Australia is able to structure this activity, to suit participants not yet employed in a working food environment.