The Food Safety Supervisor course will equip you with the skills and knowledge necessary for handling food safely throughout the food preparation cycle. This includes safe storage of food, along with preparation, display, serving, and food disposal. By the end of the course, you will need to show competence in following defined procedures as set out in a food safety program.
The course and skills are essential for restaurants, cafes, bars, clubs, and hotels. But it is also necessary for some tour operators, function, event, exhibition, and conference spaces, educational institutions, correctional centres, hospitals, aged care facilities, military bases, canteens, kiosks, cafeterias, and fast-food outlets, along with in-flight and transport related catering.
Any organisation with permanent or temporary kitchen premises, food preparation areas, or a bar area must have a food safety program in place. This program defines safe food handling practices within the organisation. It is usually based on the Hazard Analysis and Critical Control Points (HACCP) method. But the knowledge and skills acquired through this course can also be used with other food safety systems.
Safe food handling practices apply to anyone who handles food or food contact surfaces, including crockery and cutlery, during work activities. This would include chefs, cooks, caterers and catering staff, kitchen stewards and hands, along with food and beverage attendants. If you have room attendants and front office staff who also handle food or food contact surfaces, it will also apply to them.
Food handlers must comply with the standards and conditions set out in the Australia New Zealand Food Standards Code.
What You Will Learn
- The Victorian Food Act 1984
- Correct and safe food handling procedures
- Steps and methods for controlling micro-organisms
- Personal hygiene
- Environmental hygiene
- Temperature control
- Proper 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 an online 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 or older at the time of course commencement.
- There are no pre-requisite units for this course, however, as the course is delivered in, and assessments are conducted in English, learners must have the ability to read, write, and understand English to ensure successful completion.
- You must have a device to complete the online assessment