This unit applies to all Retail food businesses.
Food laws in 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
-
can train and supervise other people in the business about safe food handling practices.
-
Business should 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 (EHO).
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
The unit “Handle food safely in a retail environment” 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
-
Comply with Food Safety Principles and current legislation.
-
Apply health, hygiene procedures
-
Maintain work areas and equipment.
-
Monitor food safety systems.
-
Follow a food safety program, completing food safety documentation, record and report.
-
Identify and demonstrate appropriate food safety policies and procedures correctly in relation to CCP's (critical control points) and the control of food safety hazards, including receiving, storing, preparing, displaying, disposing of food and identify corrective action.
-
Store and handle food products safely.
-
Apply the Food Authority's focus areas:-
-
allergen management
-
safe use of raw egg products
-
cleaning and sanitising
-
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.
Skills must be demonstrated in a retail environment. This can be:
-
an industry workplace
-
a simulated industry environment.
and where a supervisor, employer or someone with appropriate food preparation experience will observe and comment on the participant’s use of hygienic practices and relevant skills and knowledge while performing a range of food handling tasks.
Once the completed Observation document has been submitted, AAAT assessors will 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 upon successful completion.
Important: If you are planning on completing the Food Safety Supervisor unit you must first complete the Basic Food Safety unit as this course is a prerequisite.