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.
Certificates for the ACT Food Safety Supervisor units are valid for 5 years from date of issue. For example, a chef who completed their qualification less than FIVE (5) years ago can be appointed as a food safety supervisor. However, if their qualification was completed more than FIVE (5) years ago they must renew their skills by completing the required competency units - SITXFSA002 & SITXFSA001
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
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
Delivery and Assessment Plan
SITXFSA002 – Participate in safe food handling practices
This nationally recognised unit is more commonly known in industry 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 Food Authority's 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
Amount of training and assessment
Approximately 6 hours of combined reading and online learning, with 5.5 – 6.5 hours of assessments via a series of knowledge-based questions, multiple choice, case studies, video scenarios and Other Party Observation Report (OPOR)
Evidence gathering techniques
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Individual assessments & role play (simulated environments)
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Practical application and demonstration of skills
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Feedback and questions during the program from the trainer
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Multi choice questions
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Third party report (OPOR – Other Party Observation Report)
Assessment Process
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 and 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.
Please note: You are asked to source your own suitably experienced observer.
A Third-Party Report must be submitted once the online course is complete. It will be used, along with the in-course assessments, to assess competence for this Unit of Competency.
To meet the Third-Party Report requirements, the skills must be demonstrated in an operational food preparation area. This can be:
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an industry workplace
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a simulated industry environment,
The Third-Party Observation Report needs be completed by a supervisor, employer or someone with appropriate experience (minimum two years in a supervisory role) in the hospitality industry who directly observes you undertake a number of industry relevant workplace tasks.
This section of the assessment makes up the skills assessment component of this unit and provides evidence of practical and verbal communication skills.
Once the completed Observation document has been submitted, AAAT will - assess the observations and contact your Observer to verify the observation task. AAAT will then complete your assessment and contact you to inform you of the result. Please allow two (2) business days for your assessment to be finalised.
Important: If you are doing this to achieve the Food Safety Supervisor unit you must first complete SITXFSA001 – Use hygienic practices for food safety.
Course material:
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Student Workbook
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OPOR – Other Party Observation Report Booklet
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Specific State Food Acts
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Specific State Food Regulation
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FSANZ - The Food Standards
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Food Safety Guide
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Food Safety Program Template
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Video – Hand Washing
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Video - Food Preparation
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Video – Fridge Storage
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Governing Agencies
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Covid -19 Resources
Equipment you will need to have access to
It is recommended you complete the course on a personal computer, preferably Chrome.
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.