Short Course Courses
Food Safety Supervisor (NSW)
SITXFSA101, SITXFSA201 OR SIRRFSA001A
|Qualification Food Safety Supervisor (NSW)|
|National course code SITXFSA101, SITXFSA201 OR SIRRFSA001A|
|Accreditation Tactical Training Group‚ WG Learning|
|Recognition Statement of Attainment|
|Duration 6 hours face-to-face with a NSW Food Authority approved Trainer|
|Study mode Classroom|
The Food Safety Supervisor (FSS) training program provides participants with the underpinning knowledge and the understanding, on how to recognise, prevent and alleviate the hazards associated with the handling of food.
Legislation in NSW requires certain food businesses in the hospitality and retail food service sector to appoint at least one trained Food Safety Supervisor (FSS) per venue.
These requirements are to help safeguard NSW consumers from foodborne illness.
Who is this course for?
The following hospitality and retail food service businesses are required to have a Food Safety Supervisor:
- Registered Clubs
- Takeaway shops
The Food Safety Supervisor course aims to provide participants with the knowledge and awareness necessary to safely handle foods for sale and particularly focuses on the control of food hazards at critical control points using the systems and principles of HACCP.
This course is accredited under the Australian Quality Training Framework (AQTF), Australian Skills Quality Authority (ASQA) and is approved by the NSW Food Authority as satisfying the Food Safety Supervisor training provisions.
Upon successful completion of this course, participants will receive a Statement of Attainment in SITSS00017 Food Safety Supervison skill set and a NSW Food Safety Supervisor Certificate issued on behalf of the NSW Food Authority.
Note: The NSW Food Safety Supervisor certificate will expire five years from the date of issue. You must refresh your training prior to this time to keep your certificate current.
What you'll neeed.
In order to successfully enrol in this course, you must have a level of proficiency in written English, allowing you to engage in the course materials and content and ensuring you can undertake the variety of assessments.
- Use hygiene practices for food safety SITXFSA101 Myskills
- Participate in safe food handling practice SITXFSA201 Myskills
- Apply retail food safety practices SIRRFSA001A Myskills
For more detailed information about the course structure please visit Food Safety Supervisor (NSW) SITXFSA101, SITXFSA201 OR SIRRFSA001A at Training.gov.au
At the end of the course you are required to successfully complete a written assessment.
The following occupations relate to this qualification.
Chefs plan and organise the preparation and cooking of food in dining and catering establishments. Duties may include planning menus, ordering food supplies, and organising and advising staff on cooking procedures.
Sous Chefs are qualified chefs who operate as the second-in-charge in the kitchen, taking supervisory and management roles.
Chefs Patissier are qualified chefs who specialise in patisserie and undertake a supervisory/team leading role in a patisserie or pastry kitchen. They may work in a patisserie, restaurant, catering company, resort or hotel.
Cooks work within the kitchen of cafés, restaurants, hotels, clubs and similar enterprises. They prepare food, cater a range of dishes, plan menus and control costs.
Catering Assistants package and transport foodstuffs, clean premises and equipment, and serve food and beverages to customers.
Food and Beverage Supervisors oversee operations in the food and beverage sector of the hospitality industry, working in restaurants, cafes, hotels, clubs and other food and beverage outlets.
Restaurant Managers are responsible for all front of house activities in a restaurant, including serving clients as well as supervising staff. They are also responsible for developing customer service strategies, staff hiring and training, and budget control.
Retail Assistants undertake a range of activities selling products and/or services in retail settings such as department stores, speciality shops, supermarkets and news agencies. They may operate a checkout area; apply point-of-sale handling procedures; rotate and replenish stock and stack shelves; and organise and maintain work areas and displays.