Food Safety Supervisor

This unit covers the skills and knowledge required to apply personal hygiene practices that prevent food contamination and food-borne illnesses. It involves following organisational procedures and controlling food safety hazards. Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the Hazard Analysis and Critical Control Points (HACCP) method, but this unit can apply to other food safety systems. It applies to food handlers in a wide range of settings, including restaurants, cafes, bars, hotels, aged care facilities, hospitals, educational institutions, and various catering services. Relevant roles include cooks, chefs, kitchen hands, caterers, food and beverage attendants, and others who handle food or food contact surfaces.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

Upon successful completion of the units of competency, the student will be awarded a Statement of Attainment (SOA) for SITXFSA005 Use hygienic practices for food safety and SITXFSA006 Participate in safe food handling practices. These competencies form part of SIT20322 Certificate II in Hospitality.   

Up to one (1) month study duration.

Face-to-Face students twelve (12) hour class delivery.