FOOD HANDLER COURSE ACT ONLINE

SITXFSA005 - Use Hygienic Practices for Food Safety

Food Handler Certification in ACT-Course Summary


Requirement: The Australia New Zealand Food Standards Code requires that you must complete a food safety training course, or have knowledge in food hygiene matters if you work in the sale or preparation of food . This Food Handler certificate meets the requirements of the Food Standards Code.

Course code: SITXFSA005 - Use Hygienic Practices for Food Safety

Validity: Valid Australia Wide

Delivery: 100% Online – Flexibility to start, stop, and resume when you like

Duration: Our Food Handler course takes around 6 hours, depending on your pace.

Cost: $59

Why Trust Us: ✓ Quick Assessments, ✓ High Quality Support (by humans!) ✓ Accredited RTO (52312), ✓ No Hidden Costs, ✓ Join 200,000+ Successful Students

NATIONALLY ACCREDITED FOOD SAFETY TRAINING

If you are a server or seller of food in ACT, you are on the correct website for receiving your official Food Handlers Safety certificate.

The Australia New Zealand Food Standards Code requires that anyone in food handling operations must complete a food safety training course, or hold adequate skills and knowledge in food safety and food hygiene matters.

This Food Handlers Safety course is the entry level unit of competency for safe food handling practices within the Hospitality sector. It includes learning basic food safety practices such as:

Hygiene procedures and identifying food hazards

  • Reporting personal health issues
  • Preventing food contamination
  • Fundamental practices for personal hygiene, food handling, housekeeping, and waste disposal in hospitality settings

Upon successful completion of this course, you will receive a Statement of Attainment for SITXFSA005 - Use Hygienic Practices for Food Safety, which is recognised in all Australian States and Territories.

DO I NEED A FOOD HANDLERS SAFETY CERTIFICATE?

This nationally accredited food safety course is applicable to all organisations and businesses with permanent or temporary kitchen premises, or smaller food preparation or bar areas.

It also applies to food handlers who directly handle food or food contact surfaces during their daily work activities. This includes:

  • Chefs and cooks
  • Caterers
  • Kitchen stewards
  • Kitchen hands
  • Bar attendants
  • Food and beverage service staff
  • Room attendants and front office staff
  • Workers in food retail establishments

TRAIN AT YOUR CONVENIENCE – 24/7 ONLINE

If you need to attain your Food Handlers Safety certificate in the ACT, why not do it online with us? Once you have registered you will have access to your online training account with all the information and resources you need to complete your course.

This Food Handlers Safety course takes approximately 6 hours to complete. Training is done fully online, which you can start, stop and resume at any time. Our qualified AAAT Training staff are available if you need support

To get started, register for a free account to access our online learning portal. After you have registered, you’ll be able to purchase your desired course.

Industry Supported

Our online courses are supported by many Australian pubs, clubs and venues in the hospitality industry. Some of our clients include Nando’s, Moet Hennessy, Boost Juice, Guzman Y Gomez, Dan Murphy’s and BWS.

Step 1: Register and Pay for your course.

Step 2: Make sure you have provided your ID requirements (see below). We cannot assess your course, until we have received all the require documentation.

Step 3: Study the Online course material and complete the assessments.

* For delivery & assessment information see Assessment plan tab.

Step 4: Once you have submitted your assessment (including the Observer Report) and our trainers have assessed your work as meeting all the requirements of the unit of competency, you will receive via email, your Statement of Attainment (SOA) for immediate download.

Before you start, please consider the following:

  • Have you read the Student Handbook? - This outlines your rights and our responsibilities. It also outlines what Vocational Education and Training is.
  • Did you look at the relevant policies? Things like privacy, complaints, and refunds.
  • Have you considered the NCVER (National Centre for Vocational Education Research) Privacy Statement? NCVER collects data on training outcomes. All RTO’s (Registered Training Organisations) must collect data and pass it on to NCVER.
  • Please make sure you understand all learning and assessment requirements as described on the Course and Assessment tab.
  • Do you consider yourself to have a learning difficulty or disability which may limit your ability to do this course? If so, please contact us on info@aaat.edu.au . This is so we can help you if required

How long does it take?

This really does depend on your level of experience, so it does vary, but you need to allow a minimum of six (6) hours to work through the learning material and around four (4) hours for the assessment. You can have a break and come back to it at any stage.

Once you have completed your assessment and submitted it to us along with any required supporting documentation, you will be assessed and notified of the outcome.

Important

  • Allow two (2) business days for our team to assess your work
  • Please note you have 3 months to complete your training.

Identification

  1. ID - We are required to verify your identity. You will be asked to provide a legible copy of a photo identification - for example a driver’s licence, proof-of-age card or passport. Detailed instructions on what is required and how to submit will be sent to you in your confirmation email and is included at the commencement of your online training. Providing proof of ID is a pre-requisite to receive your certificate.
  2. USI - Unique Student Identifier (USI): All registered training providers must collect a USI before a Certificate or Statement of Attainment can be issued process.

  • A valid Email account.
  • A computer or laptop
  • An authorised form of identification.
  • Either a Digital camera / scanner / fax / iPhone or ability to upload documents from your files to your student account.
  • A digital device to record video as part of your observation
  • A reliable internet connection

This unit is applicable for all organisations and businesses who have staff who have contact with food or equipment which is used in food preparation, storage, or cleaning. Along with this staff who are involved serving, clearing food, food production and even transporting food.

At AAAT we are very proud of the business we have built, and wanted to let you know why we think we are different to the other training companies.

If you chose AAAT for your training you will get;

  • Your own online training account where you can store and access your accreditations and course material. You can keep this access even after you have finished for future reference
  • Engaging content via a genuine on-line learning environment (not just boring old PDF or PowerPoint slides!)
  • A training and assessment team with a strong history in the hospitality industry. We only provide training for the Hospitality Industry.
  • A team focussed on making your learning work for you and getting you the accreditation you need as soon as possible. We have helped over 60,000 students get their training accreditations.

Perhaps, our clients say it best….

Having been in the hospitality industry for over 35 years and due to the requirement to move interstate and internationally I’ve been required to complete a range of RSA courses. The Access All Areas training programme is one of the best training modules I have completed

Mike, General Manager Resort Hotel, TAS

Just a quick email to mention how Alicia was exceptional with me today. She helped me throughout my RSA NSW online course and even stayed after work to make sure I would get my certificate -she saved my job and deserves the ''employee of the month''

William, NSW

I really appreciated the videos to make the situations more realistic. I also appreciated the 2nd and 3rd opportunities to get the answer correct rather than just being rejected as unsuccessful. It was also extremely helpful to know you were just a phone call away when I got really stuck.

Robyn, SA Vineyard

The Access All Areas RSA training programme was convenient and uncomplicated. The system was easy to navigate through and their customer service was excellent.

Mark, NSW



DELIVERY AND ASSESSMENT

SITXFSA005 - Use hygienic practices for food safety

This nationally recognised unit of competency provides information on the use of safe food handling practices in food handling work functions in line with organisational hygiene procedures.

The unit covers the following areas;

  • Follow hygiene procedures and identify food hazards.
  • Report any personal health issues.
  • Prevent food contamination.
  • Prevent cross contamination by washing hands.
THIS COURSE IS SUITABLE FOR LEARNERS WHO:

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.

EVIDENCE GATHERING

Assessment is undertaken using different formats, yet:

  • All assessments are untimed and are conducted as open book assessment (this means you can refer to your Learner Guide or any other material during the assessment).
  • You must read and respond to all questions,
  • You must complete the task independently and using your own words.
  • No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Yet Satisfactory.
  • Not Yet Satisfactory will be followed up by the assessor with feedback. You must review this and resubmit your assessment considering the feedback
  • As you complete this assessment task you are predominately demonstrating your knowledge to your trainer/assessor.
Evidence gathering techniques may be achieved from the following:
  • Individual Practical application assessments Observations (real or simulated environments)
  • Feedback and questions during the program from the trainer
  • Quiz Questions
  • Free Text questions
  • Media Evidence and verification
  • Other – Any student contact. All relevant interactions with the learner, including phone calls and emails are recorded and may be used to decide on a learner’s competence of the unit.
AMOUNT OF TRAINING

Your course will take you around six (6) hours to work through the learning material and then up to four (4) hours of assessment, depending upon your previous experience

To ensure that you meet the learning outcomes for this unit, you are asked to complete the following General Assessment requirements – there are two (2) main sections of the assessment – Knowledge and Performance.

  • Knowledge assessments assess your ability to understand legislation, operational requirements to maintain food safety standards and personal hygiene to protect yourself and others around food. - Quiz Questions and Free Text sections
  • Performance evidence is gathered by assessing your ability to undertake practical activities in handling food, maintaining personal hygiene, and keeping food prep and storage areas clean and safe. - Observation and Video sections
ASSESSMENT

Learners will be expected to complete the following requirements during the learning and assessment.

Quiz Questions
  • The course has four (4) modules, each with a number of quiz questions attached. All questions must be answered correctly within each module in order to proceed.
  • When an incorrect answer/s is submitted 3 times, the portal will lock you out. You will need to contact info@aaat.edu.au
Test - Free Text questions.
  • Questions will be provided to the learner. The learner must, in their own words, answer each question. All answers must meet the benchmark requirements in order to be marked as correct. All questions must be answered correctly.
Observation Report
  • This section of the assessment provides evidence of practical and verbal communication skills. An Observation Report (a checklist the observer must fill in) needs to be submitted once the online course is complete. The report will be used, along with the in-course assessments, to make sure you meet the requirements for this Unit of Competency.
  • To meet the Observation Report requirements, the skills must be demonstrated in a working food preparation area.
  • This can be:
    • an industry workplace or simulated work environment
  • The Observation Report should be completed by your supervisor, employer, or someone you know with appropriate experience in the hospitality industry. This person directly observes and is able to make a valid comment on your use of safe work practices, demonstration of relevant practical skills and knowledge while performing a range of tasks in a hospitality setting.

NOTE: You must find your own suitably qualified or experienced observer

Observation task and Equipment list - LINK

  • Once the completed Observation Report has been submitted, AAAT assessors will:
    • Assess the Observation Report to ensure all observation task have been completed to industry standard.
    • AAAT may Contact your Observer to verify the observation task.
Media Evidence - Video and/or Photos
  • You are required to submit proof you having undertaken all the tasks within the Observation Report. This is done by having your observer (which you must find yourself) take a photo or video. What task you must evidence and the type of media is specified on the observation report.
  • You observer must also record a short video of you verifying they observed you complete the tasks.
Competency Conversation:
  • Conducted only if the assessor identifies minor assessment gaps that require clarification via direct discussion.
Criteria to be an Observer
  • Who can be my Observer?
  • You can be observed by someone with appropriate experience in the hospitality industry, who directly observes on your use of safe food practices skills while completing a range of tasks in a real or simulated work setting.

This could be any person who has one or more of the following:

  • Has a minimum of 12 months of food preparation experience in a commercial setting in the last five (5) years, or
  • Manager of a food business, runs a school or football club canteen, Food Safety Supervisor; or
  • Has successfully completed any nationally recognised food safety course, such as:
  • SITXFSA005 - Use hygienic food practices for food safety
  • SITXFSA006 - Participate in safe food handling practices
  • SIRRFSA001 - Handle food safely in a retail environment or similar
  • SITXOHS002 - Follow workplace hygiene procedures

OR

  • A relevant food-based hospitality qualification
FEEDBACK AND COMPLETION

Upon submission of your final assessment piece, a Trainer and Assessor will review your work. If any of your answers do not meet requirements, feedback will be sent to you. Please read through this carefully, review the learning material and resubmit your work.

A verification email will be sent to your observer, as mentioned above. Once we have received this, we can complete our assessment of your work. (If you can also follow them up to make sure they respond quickly to our email)

Please allow two (2) working days for assessment.

If you are marked as correct and email will be sent to you with your statement of attainment.

If your work does not meet requirements, more feedback will be sent to you.

Incorrect answers after your third attempt will be acknowledged as a failure and you will have to undertake the course again.

COURSE MATERIAL

Assessment is conducted through our learning portal.

All your learning resources including food standards, videos, legislation, and safety guides, are available on your learner portal.

Assessment material is online, though some items may be downloaded.

Reference made to Legislation and Regulations that specifically deal with: 

  • FSANZ
  • Food Safety Program 
  • Food Safety Guide 
  • The Food Standards 
  • Governing Agencies 
EQUIPMENT YOU WILL NEED TO HAVE ACCESS TO
  • It is recommended you complete the course on a personal computer, preferably Chrome.
  • A mobile phone or video recording device
  • Fixtures and equipment used for food preparation. e.g., Work bench, fridge, sink, storage facilities.
  • Small equipment used for food preparation. e.g., containers, cutlery, cutting boards, glassware, serving utensils, etc.
  • Appropriate and designated facilities for handwashing including liquid soap, single use towels.
  • Access to:
    • assorted pots and pans
    • containers for hot and cold storage
    • crockery
    • cutting boards
    • food handler gloves
    • knives
    • packaging materials
    • receptacles for presentation and display purposes
    • tongs
    • serving utensils
    • temperature monitoring device
    • commercial grade work benches (or simulated)
    • designated hand washing sink
    • antiseptic liquid soap
    • single use towels
    • warm running water
    • refrigeration unit
    • sink
    • storage facilities

WHO CAN BE YOUR OBSERVER

As we mentioned in our READ MORE section, you are going to have to find a suitably qualified or experienced person to observe you doing food related activities.

The following is what we mean by a suitably qualified or experienced person:

  • Has a minimum of 12 months years food preparation experience in a commercial setting in the last five (5) years, or
  • Manager of a food business, Runs a school or football club canteen, Food Safety Supervisor; or

Has successfully completed any nationally recognised food safety course as a minimum, such as:

  • SITXFSA005 - Use hygienic food practices for food safety
  • SITXFSA001A - Implement food safety procedures
  • SITXFSA006 - Participate in safe food handling practices
  • SIRRFSA001 - Handle food safely in a retail environment
  • SITXOHS002 - Follow workplace hygiene procedures

or similar

  • A relevant food Hospitality Qualification

Please Note:

  • Your observer is not an assessor. Their role is to observe you undertaking food preparation activities safely in accordance with organizational food safety procedure
  • Your observer has to submit a video themselves and their ID stating the meet to criteria to be an observer, and they observed all activities completed by you in the Observation Report.