This course 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.
The course applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.
It applies to food handlers who directly handle food during their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
What You Will Learn
- The Food Act (Vic) 1984
- Correct food handling procedures
- Controlling micro-organisms
- Personal hygiene
- Environmental hygiene
- Temperature control
- Thermometer use and recording procedures
CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. To achieve competence in this course you will need to complete a written assessment and a skills demonstration.
On successful completion of the course you will be issued with the nationally recognised Statement(s) of Attainment
SITXFSA001 - Use hygienic practices for food safety.
SITXFSA002 – Participate in safe food handling practices.
Entrance Requirements / Pre-requisites
- Learners must be 16 years of age and over at the time of course commencement.
- There are no pre-requisite units for this course.
- Learners must be fully vaccinated against COVID-19 to attend onsite learning (Department of Education and Training, Victoria).
How to Enrol
To enrol into this course, please follow these simple steps
- Select a date from the course timetable on this page.
- Complete your personal details and make a payment via credit or debit card.
- Receive an email with confirmation of your booking.
- Complete the full enrolment form prior to the commencement of your course.
Fees and Government Funding
|Tuition Fees (GST Exempt)||Cost|
Learners who have already completed Hygiene for Food Handlers (SITXFSA001) can complete the Food Safety Supervisor course for only $110 (appropriate documentation must be provided).
Are you eligible for a Government Subsidy?
Government funding is not available for the standalone Food Safety Supervisor course; however, you might want to consider doing our Government funded* Certificate IV in Hospitality (SIT40416), which includes Food Safety Supervisor amongst other subjects.
If you are an Australian citizen (or permanent resident) you may be eligible for this subsidised course.
Certificate IV in Hospitality (SIT40416) is a nationally recognised qualification which includes:
- Barista Coffee
- Food Handling and Food Safety Supervisor
- Leadership and Management
- Responsible Service of Alcohol (RSA)
- Waiting Skills
- Plus much more!
Visit the course page for further details: Certificate IV in Hospitality (SIT40416)
Click here to see CHT’s fee schedule.
*This training is delivered with Victorian and Commonwealth Government funding.