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SITSS00069

Food Safety Supervisor Re-Certification

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    Online delivery
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    Maximum enrolment period of 4 weeks
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    $100
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    Award issued by Tactical Training Group - National Registration Code: 91054
Food Safety Supervisor Re-Certification Course Logo

Overview

This course is designed for students and workers located in all Australian States and Territories EXCEPT New South Wales. 

 

In accordance with the Australian New Zealand Food Standards Code, an appointed Food Safety Supervisor is required to hold certification that was obtained and issued within the last 5 years. If you are a currently certified Food Safety Supervisor whose FSS certification is due to expire or has expired (within the last 90 days), you will be required complete a refresher course.

This course is designed to refresh the knowledge of current Food Safety Supervisors, ensuring they comply with the most recent food safety legislation and industry best practices. It will renew their understanding of HACCP (Hazard Analysis and Critical Control Points) principles and focus on how to identify and manage food safety hazards throughout the entire food handling cycle.

This re-certification course is only available to people who have already been awarded a FSS certification.

Who is this course for?

This course is for existing Food Safety Supervisor’s that hold current Food Safety Supervisor (FSS) certification or their FSS Certificate has expired for less than 90 days.

To be eligible for the Re-Certification pathway, your current certification must include the following units of competency:

  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices

Note: If you hold superseded versions of these units (e.g., SITXFSA001 and SITXFSA002), they will be assessed for equivalency.

 

NSW Students and Workers

If you are working in the state of NSW, you must complete the NSW Food Safety Supervisor Re-Certification course to obtain the certification required to be a nominated Food Safety Supervisor for a food business.

Course plan

This unit defines the essential performance outcomes, skills, and knowledge required to use personal hygiene practices to prevent the contamination of food and food-borne illnesses.

It focuses on the ability to strictly follow predetermined organisational procedures and to proactively identify and control food hazards before they pose a risk to the customer.

Units of competency addressed:

This unit defines the performance outcomes, skills, and knowledge required to handle food safely across the entire food lifecycle—from storage and preparation to display, service, and final disposal.

It requires the ability to strictly follow predetermined procedures as outlined in the venue's Food Safety Program. Safe food handling practices are governed by the organisation’s individual food safety program based on the Hazard Analysis and Critical Control Points (HACCP) method.

Units of competency addressed:

Learning outcomes

This Re-Certification program focuses on your understanding and application of the principles of HACCP (Hazard Analysis and Critical Control Points) and how to identify and control food safety hazards at every stage of the food handling cycle:

  • Receiving & Storing: Inspecting deliveries and maintaining correct temperatures.
  • Preparing & Processing: Safe handling techniques to prevent cross-contamination.
  • Displaying & Serving: Protecting food from environmental and human contamination.
  • Packaging & Transporting: Maintaining food integrity and temperature during delivery.
  • Disposing: Safely managing food waste and recalled items.

What You Will Receive
Upon successful completion of the course, Allara Learning will provide you with a Nationally Recognised Statement of Attainment, valid for 5 years.

National recognition

Upon successful completion of the training and assessment, you will receive a statement of attainment. This statement of attainment holds national recognition and is valued by industry and educational institutions, both in Australia and globally.

Meet our team

Comron Mubarakai
Comron Mubarakai
State Operations Manager - QLD

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Edoardo Scepi
Edoardo Scepi
Training Facilitator - Culinary and Kitchen Management

Frequently Asked Questions

Course & Certification Fee
The fee for the course is $100. This fee includes the cost of the training, and the issuance of the statement of attainment.

Re-enrolment Policy
The maximum enrolment period for this course is 4 weeks. If you are unable to complete the course within this timeframe, a $90 re-enrolment fee will be required to extend their access.

Online Delivery
The course is a 100% online course. This means you will complete all training and assessment via self-paced eLearning and assessment via the Allara Learning Student Portal.

Through the Student Portal you will be able to:

  • Access your learning materials and assessments
  • Undertake and complete assessments
  • Contact your trainers and assessors
  • Receive feedback on your assessment outcomes
  • Access a wide range of support materials and resources 

Workplace requirements
The course includes the integration of work activities and projects. As such, you will need to have access to a commercial food preparation and service environment.

Timeframe 
You will have a maximum enrolment period of 4 weeks to complete all course requirements. If the course is not completed within this 4-week window, a $90 re-enrolment fee will apply to continue.

Education entry requirements
To be eligible for the Re-Certification pathway, you must hold current (or expired less than 90 days) Food Safety Supervisor certification that must include the following units of competency:

  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices

Note: If you hold superseded versions of these units (e.g., SITXFSA001 and SITXFSA002), they will be assessed for equivalency.

Workplace environment
To be able to undertake this course you will need to be currently employed in a food service business or be able to access an operational food preparation area. The operational food preparation area must have the following:

  • Appropriate facilities for handwashing
  • Current organisational food safety programs, policies and procedures
  • Food ingredients and ready to eat food items
  • Protective clothing
  • Cleaning materials and chemicals
  • Pest control chemicals and equipment
  • Food handling, storage and display equipment
  • A supervisor or manager that can verify your skills and complete a third-party report
  • Your workplace and access to a suitable supervisor will need to be verified by the Allara Learning assessor prior to completing the workplace assessment tasks.

English language requirements
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.

Yes. This course is a supplementary short course and is exempt from the requirements of the ESOS Act. This means that international students on a subclass 500 Student Visa (or equivalent), are eligible to enrol even if the course is not registered on CRICOS.

As this is a work-based course, please keep the following in mind:

  • This course is designed to provide specific skills required for employment in Australia.
  • Any work-based assessment components undertaken as part of this course will count toward your student visa work limitation (typically 48 hours per fortnight during study periods).
  • All international students studying with an Australian RTO must have a Unique Student Identifier (USI) before a nationally accredited certificate can be issued. If you do not have one, you can create it at usi.gov.au.

Yes, or you must have regular access to a commercial kitchen.

Because this course uses workplace-oriented projects as a primary assessment method, it is essential that you can apply your learning in a real-world setting. You do not necessarily need to be in a paid role, but you must have access to a commercial food preparation and service environment via:

  • Employment: Current work in a café, restaurant, hotel, or similar hospitality venue.
  • Work Experience: A formal volunteering or placement arrangement in a commercial kitchen.

This access ensures you can complete the practical on-the-job tasks and assessments required to demonstrate your competency.

Learning resources
To access learning and assessment materials, you will need to have access to a computer or tablet with internet access. Your computer will need to have an appropriate suite of office software such as Microsoft office, G Suite or equivalent installed. Some assessment tasks and projects may require access to a printer and scanner.

Kitchen environment
You will also need access to a fully equipped commercial kitchen or food preparation and service environment that includes a wide range of both small and large commercial kitchen equipment, appropriate facilities for handwashing, and temperature monitoring devices.

Yes, this course is accredited under the Australian Qualifications Framework (AQF), Australian Skills Quality Authority (ASQA). Upon successful completion of this course, participants will receive a statement of attainment for the SITSS00069 Food Safety Supervision Skill Set that includes the following units of competency:

  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices

Note: Your training and food Safety Supervisor certification must be renewed every 5 years. 

Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:

  • Academic and learning support
  • Language, literacy and numeracy support
  • External support and counselling services
  • Peer networks

For more information please see the Allara Learning Student Handbook. We recommend that you read the handbook prior to enrolling with us.