This unit applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, bars, tour operators, attractions, function, event, exhibition and conference caterers, educational institutions, aged care facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, in-flight and other transport caterers.
It applies to Food Supervisors which can be any person who directly handles food or food contact surfaces food such as cutlery, plates and bowls. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen stewards, kitchen hands, bar and food and beverage attendants and sometimes room attendants and front office staff.
All registered food businesses in the ACT must appoint a food safety supervisor, including businesses operating at a declared event.
A food safety supervisor is someone who:
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has completed advanced training in food safety (see training requirements below);
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knows how to recognise, prevent and alleviate food handling hazards at your food business; and
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has the ability and authority to supervise other people handling food at the business and ensure that all food handling is done safely.
In order to be appointed as a food safety supervisor, a person must hold a valid statement of attainment, for a food safety training course, issued by a Registered Training Organisation. For further information regarding training requirements for food safety supervisors please refer to the Food Safety Supervisor Training Guidelines
For example, a chef who completed their qualification less than 5 years ago can be appointed as a food safety supervisor. However, if their qualification was completed more than 5 years ago they must renew their skills by completing the required competency units.
At AAAT we 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;
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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
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Engaging content via a genuine on-line learning environment (not just boring old PDF or PowerPoint slides!)
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A training and assessment team with a strong history in the hospitality industry. We only provide training for the Hospitality Industry.
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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
The unit “Participate in safe food handling practices” more commonly known as, the Food Safety Supervisor unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program
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Follow food safety program.
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Handle eggs and egg products safely
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Food Allergies
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Store food safely.
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Prepare food safely.
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Provide safe single use items.
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Maintain a clean environment.
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Cleaning and sanitizing
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Dispose of food safely.
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Apply the NSW Food Authority focus areas:-
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allergen management
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safe use of raw egg products
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cleaning and sanitising
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offences
To ensure that you meet the learning outcomes for this unit, you are asked to complete the following General Assessment requirements – there are three (3) main stages of the assessment:
1. Knowledge Assessment
The knowledge assessment refers to the quizzes contained throughout the course which are found at the end of each module, each question must be answered correctly to enable you to proceed to the next module. If an incorrect answer/s is submitted you will be automatically taken to the beginning of the module to re-read content and re-answer the incorrect question/s
2. Case Studies
This section contains 4 case studies for you to read. You will be asked questions in relation to each case study. This is completed online.
3. Third Party Observation.
This section of the assessment process requires you to implement what you have learnt in a typical practical scenario, these scenarios are contained in the ‘Third Party Observation’ and make up the skills assessment component and provide evidence of practical and verbal communication skills.
The Third Party Observation includes questions that must be answered correctly and in your own words. It can be completed online or it can be downloaded and completed offline and requires AAAT assessors to mark answers, which means that you do NOT receive your certificate immediately, however we aim to assess as soon as possible, generally, you will receive your certificate within 1 business day of successful completion.
Click here to view the Third Party Observation Task.
Important: The Basic Food safety unit is a pre-requisite for this course. You will be required to provide evidence that you hold this certificate before your Food Supervisor certificate can be issued to you.