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FOOD SAFETY
SITSS00069 - FOOD SAFETY SUPERVISION SKILL
REDUCING RISK IN WORKPLACES
COURSE OVERVIEW
This Skill Set is commonly referred to as the Food Safety Supervisor (Level 1 & 2 combined) course in the hospitality, transport and distribution sectors in particular.
It covers the basics such as personal health and hygiene requirements, critical temperatures and time limits to keep food safe, cleaning and sanitising procedures and safe food handling techniques from receipt of goods through to food service. It also covers the correct methods for controlling food hazards at the following key critical control points – receipt, storage, preparation, processing, display, servery, packaging, transport, and disposal of food.
Students will also learn how to monitor and record food hazards, understand organisational food safety programs, procedures and documents, monitor food safety techniques as well as minimise the risks of food contamination.
The SITSS00069 Food Safety Supervision Skill Set stands alone and incorporates the content of the following units:
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SITXFSA005 Use hygienic practices for food safety
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SITXFSA006 Participate in safe food handling practices
Please note: If your role involves working with vulnerable people and you are required to complete a Food Handler or Food Safety Supervisor course, HLTSS00061 Food safety supervision skill set – for community and health industries which includes the following units may be more applicable to your needs:
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HLTFSE001 Follow basic food safety practices
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HLTFSE005 Apply and monitor food safety requirements
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HLTFSE007 Oversee the day-to-day implementation of food safety in the workplace
ASSESSMENT REQUIREMENTS
Individuals undertaking this course will be expected to complete both written and practical assessment tasks.
FOOD HANDLER (LEVEL I)
The course applies to individuals who work as a Food Handler (Level 1 Food Safety) course. This unit will provide you with the skills and knowledge of personal hygiene and basic food safety to prevent contamination of food that could result in a food-borne illness.
This course is particularly designed for workers in the hospitality, and transportation and distribution sectors.
It covers the basics such as personal health and hygiene requirements, critical temperatures and time limits to keep food safe, waste management, cleaning and sanitising procedures and safe food handling techniques from receipt of goods through to food service.
Individuals who work or volunteer as cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff. This includes working at permanent or temporary kitchen premises or smaller food preparation or bar areas.
$65 - $140
Per Student
Minimal Fitness
Level Required
1 Day
(Full Course)
Face-to-Face or
Blended Delivery
Public & Private
Courses
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FOOD SUPERVISOR (LEVEL II)
This course covers the food safety process as well as the steps required to ensure food is handled safely at all times. It also covers the correct methods for controlling food hazards at the following key critical control points – receipt, storage, preparation, processing, display, servery, packaging, transport, and disposal of food.
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COMPLETE TRAINING SOLUTIONS WITH OVER 65+ COURSES
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Course details.
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Course details.
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Course details.
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Course details.
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For Australia-wide risk, safety training or other service information, please call our head office on (03) 7068 0098. For international or other enquiries, please email general@aquaticriskservices.com.au
Suite 501, 365 Little Collins Street
Melbourne, Victoria, 3000
(03) 7068 0098
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