Food Handling Combined (Level 1 + 2) Supervisor

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

The Food Handling Combined (Level 1 + 2) course delivers two Units of Competency in the same session to satisfy the award of the Food Safety Supervisor Certificate on successful completion.

SITXFSA001 Use hygienic practices for food safety
The Food Handling certificate is for all staff involved in the preparation, storage and service of food and beverages. Participants will gain the skills and knowledge required to apply correct hygiene practices within a range of service industry operations.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Course covers hygiene risks, legislative compliance, policies and procedures, hazards and cleaning equipment.

SITXFSA002 Participate in safe food handling practices
This is the unit of competency for people to qualify as a Food Safety Supervisor as required by the NSW Food Authority. This unit ensures that students:

• Understand that food is nationally legislated by Food Standards Australia New Zealand Act 1991
• Have knowledge of the Australia New Zealand Food Standards Code, developed by the aforementioned authority
• The unit complies with the Legislative requirements for food safety and safe food handling practices as outlined in the code
• Are aware of the legislative requirements for a business to comply with the national standard for food safety practices and that training and certification requirements differ between states and territories.

Food Safety Supervisor Certificates are valid for five (5) years from the date of issue.

Prerequisites
Minimum Age is 16 years old.
Please bring current photo ID with you on the day.

More information about this qualification and how it applies to your business/staff can be found at the NSW Food Authority website.

This training will be delivered and assessed by Coates Hospitality Services, trading as Australian Training & Consulting (ATAC) RTO 90886. On successful completion of the training program, Statements of Attainment will be issued to students assessed as competent by ATAC.