FOOD SAFETY SUPERVISOR COURSE ONLINE NSW

SITXFSA006 - Participate in Safe Food Handling Practices

Do you already have the basic food unit - sitxfsa001 or SITXFSA005?

To enrol in this standalone unit, you must have already completed the Basic Food Safety unit SITXFSA001 or SITXFSA005.

If you completed this unit with another training provider in the last 5 years and can provide your Statement of Attainment, you only need to complete the unit SITXFSA006 - Participate in Safe Food Handling Practices.

Food Safety Supervision Skill Set Bundle

If you have not completed the SITXFS001 or 005 unit, our Food Safety Supervision Skill Set bundle conveniently covers both units.

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NATIONALLY ACCREDITED FOOD SAFETY SUPERVISOR COURSE

If you are a server or seller of food in New South Wales, you are on the correct website for receiving your official Food Safety Supervisor certificate.

In compliance with NSW Food Authority regulations and the Australia New Zealand Food Standards Code, all registered food businesses in NSW must appoint at least one designated Food Safety Supervisor to oversee food safety and food handler supervision in the workplace.

Upon successful completion of this Food Safety Supervisor course online for NSW, you will receive an approved NSW Food Authority FSS certificate* (valid for 5 years) and a nationally recognised Statement of Attainment for SITXFSA006 - Participate in Safe Food Handling Practices.

*NSW students are required to use the NSW FSS Certificate in NSW.

DO I NEED A FOOD SAFETY SUPERVISOR CERTIFICATE?

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

This course is suitable for those who handle food or food contact surfaces, such as:

  • Cooks and chefs
  • Caterers
  • Kitchen stewards
  • Food and beverage service staff
  • Workers in food retail establishments

TRAIN AT YOUR CONVENIENCE – 24/7 ONLINE

If you need to attain your basic Food Safety Supervisor certificate in NSW, 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.

The Food Safety Supervisor course for participants in Sydney and NSW takes approximately 12 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 learning 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.

REGISTER NOW

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.

This unit applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

The FSS course requires that you have completed the two units, being SITXFSA006 & SITXFSA005 - If you have not completed the SITXFS001 or 005 unit then you will need to purchase our bundled option which covers both units - please click the following link to purchase our combined course

Food laws in NSW require certain food businesses in the hospitality and retail food service sector to appoint at least one trained FSS. The aim of an FSS is to prevent individuals from becoming ill from food poisoning as a result of incorrect handling and preparation of food.

The FSS is nominated by the owner of a food business and may be the business owner, manager, employee (eg chef) or an external contractor (eg a person contracted to perform food service operations as part of a food business), provided they meet the criteria detailed on the previous page. For a small business, it may be most appropriate for the business owner to be the FSS.

A Food Safety Supervisor is a person who:

  •  is trained to recognise and prevent risks associated with food handling in a retail food business
  •  holds a current FSS certificate (no more than five years old),
  •  is not an FSS for any other food premises or mobile catering business, and
  •  can train and supervise other people in the business about safe food handling practices.

Business must appoint at least one trained FSS per premises;

  • Ensure they hold the FSS certificate; and
  • It is a legal requirement that all businesses keep a copy of their FSS certificate on the premises and  produce it for inspection on request by an authorised officer.
  • The Food Authority encourages businesses to display their FSS certificate

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;

  • 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

Please note: To issue the NSW FSS certificate there is a requirement that you have completed both units of competency being SITXFSA005 & SITXFSA006.

Delivery and Assessment Plan

SITXFSA006 – Participate in safe food handling practices is a nationally recognised training unit of competency.
The 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
Follow food safety program.

  • Handle eggs and egg products safely
  • Food Allergies
  • Store food safely.
  • Prepare food safely.
  • Provide safe single use items.
  • Maintain a clean environment.
  • Cleaning and sanitizing
  • Dispose of food safely.
  • Apply the Food Authority's focus areas:
  •       Allergen management
  •       Safe use of raw egg products
  •       Cleaning and sanitising
  •       Offences
  •       COVID Hygiene

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

  • Individual assessments & role play (simulated environments) 
  • Practical application and demonstration of skills  
  • Feedback and questions during the program from the trainer 
  • Multi choice questions
  • 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:

Multi Choice Assessment

Upon completion of each chapter you will be asked to answer a number of questions. Answering these correctly progresses you to the next chapter. 

If you fail a question three (3) times you will be asked to complete the chapter again. 

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.

Free Text (Knowledge) Assessment

The Free Text assessment refers to a series of questions whihc must be answered correctly. once submitted they will be assessed by teh AAAT Team. If further submissions aer required, feedback will be sent to you.

Other Party Observation Report (OPOR)
This section of the assessment provides evidence of practical and verbal communication skills. An OPOR (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 OPOR requirements, the skills must be demonstrated in a working food preparation area.

This can be an industry workplace or simulated work environment

The OPOR 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.
Once the completed OPOR has been submitted, AAAT assessors will:

  • Assess the OPOR to ensure all observation task have been completed to industry standard.
  • Contact your Observer to verify the observation task.
  • Conduct an independent verification of the Observer, checking submitted evidence is authentic.

Video and Photographic Authentication

You are required to submit proof you have undertaken all the tasks within the Observation Report. This is done by having your observer take a photo of you for each of the checklists. One photo for each checklist. The Observation Report has the details.

You and you observer must also record a short video of you authenticating yourself - Photo ID, Date of Birth, whilst your observer must also provide a Photo ID along with stating their name and a declarration stating they meet the criteria to be an onbserver and they witnessed you doing all the activities. Click here for Criteria to be an Observer

In total there will be Five (5) photos and One (1) Video

Resources & Equipment

Full List - Click here

  • OPOR – Other Party Observation Report Booklet
  • Video recording device - phone
  • Fixtures used for food preparation 
  • Small equipment used for food preparation
  • Temperature monitoring device
  • Appropriate facilities for handwashing 
  • Food ingredients and ready to eat food items 
  • FSANZ, Policies and procedures and Food Safety Program 

Training materials and other documentation: 

  • Student Workbook 
  • Specific State Food Acts  
  • Specific State Food Regulation   
  • FSANZ - The Food Standards 
  • Food Safety Guide 
  • Food Safety Program Template 
  • Video – Hand Washing 
  • Video -  Food Preparation 
  • Video – Fridge Storage 
  • Governing Agencies 
  • Covid -19 Resources

Equipment you will need to have access to

  • It is recommended you complete the course on a personal computer, preferably Chrome.
  • A phone to record a small section of your OPOR
  • 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.