Food Safety Supervisor's Training Course

• OLGR Approved
• Study in your own time, at your own pace
• Redo the test at no extra cost until you pass
• Print certificate after assessment confirmed
• Free phone and email support

For Workplace Hygiene
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This is the 2nd of three courses in accredited food safety training

• SITXOHS002A Follow workplace hygiene procedures
• SITXFSA001A Food Safety Supervisor's Training
• SITXFSA002A Develop and implement a food safety program.

The Food Safety Supervisor's Training course can teach you how to ..

• Store food in appropriate conditions to ensure its freshness, quality and appearance
• Use temperatures that will not adversely affect the microbiological safety of the food
• Store and provide single use items so they are protected from damage and contamination
• Maintain a clean, pest free environment with sanitised equipment, surfaces, and utensils
• Follow food safety policies and procedures and ensure compliance of food handling practices
• Control food hazards at critical control points and maintain food safety monitoring processes
• Safely dispose of food and food handling utensils

Australian nationally accredited online food safety certificate course

Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand.

The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. These units of competency comply with the legislative requirements for food safety and safe food handling practices as outlined in the Code.

The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differ between state and territory governments.

In some cases food handlers and especially designated food safety supervisors, may be required to formally achieve competence in implementing safe food handling practices through a registered training organisation that must use this unit as the basis for their training.

These courses apply to hospitality, commercial catering, and retail venues where food is stored, prepared, displayed, served, and disposed of. It applies to venues that operate a permanent or temporary kitchen or smaller food preparation area, including restaurants, cafes, clubs, hotels, attractions, events and conference venues, fast food restaurants, retail food outlets such as sandwich shops and food court outlets. It would apply to tour operators involved in the preparation and service of food at temporary sites.

Other industries will need to access industry specific food safety units of competency.

Safe food handling practices are based on policies and procedures outlined in an organisation food safety program. The program and its procedures would normally be based on the hazard analysis and critical control points (HACCP) method but this unit can apply to other food safety systems.

These courses apply to frontline operational personnel who work under supervision and guidance and operate within predefined organisational food safety procedures.

This function is undertaken by a diverse range of people, such as kitchen hands, cooks, chefs, catering staff, food and beverage attendants, housekeeping and, laundry staff, sandwich hands, cafe and fast food outlet cooking crew and sales people and owner operators of small business catering operations or retail food outlets.

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