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Provider: 1816
Food Safety Supervisor B
Course aim
This course is designed to provide skills in following and implementing Food Safety in the Retail or Hospitality food workplace.
This course satisfies legislation where licensable food businesses are required to have a Food Safety Supervisor (e.g., Qld Food Act 2006).
Legislation may differ between states and territories.
Course outline
If you or your staff handle or prepare food the Australia New Zealand Food Standards Code states that you, as the Supervisor, must have undertaken the Food Safety Supervisors course! It is also requirement of your local council for all those who operate a food outlet.
This unit of competency complies with the legislative requirements for food safety and safe food handling practices as outlined in the Code.
Unit SITXFSA001A - Implement food safety procedures 1) Implement procedures for food safety. 2) Store food safely. 3) Prepare food safely. 4) Provide safe single use items. 5) Maintain a clean environment. 6) Dispose of food safely. This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food within a range of service industry operations. It requires the ability to follow predetermined procedures as outlined in an organisation food safety program.
This unit has application to hospitality, commercial catering and retail venues where food is stored, prepared, displayed, served and disposed of. It applies to venues that operate a permanent or temporary kitchen or smaller food preparation area, including restaurants, cafes, clubs, hotels, attractions, events and conference venues, fast food restaurants, retail food outlets such as sandwich shops and food court outlets. It would apply to tour operators involved in the preparation and service of food at temporary sites.
This unit applies to frontline operational personnel in a diverse range of roles such as cooks, chefs, catering staff and kitchen hands, food and beverage attendants, cafe and fast food outlet cooking crew and sales people, and owner–operators of small business catering operations or retail food outlets. HOW THE COURSE IS DELIVERED: Classroom: delivered by a trainer with a learner guide workbook and assessments completed in class (Assessment is a combination of written and short answer questions, simulated and/or real practical workplace tasks and project. You will receive support throughout the course to contribute to your successful completion. On-Site: Bring the course on-site for a group on a date suitable to you and our trainer will lead your staff through the content and assessments completed in class. Participants will receive support throughout the course to contribute to successful completion.
BACKGROUND Food safety is nationally legislated by the Food Standards Australia New Zealand Act 1991 which provides for the operation of a statutory authority known as Food Standards Australia New Zealand. The Australia New Zealand Food Standards Code (the Code) developed by this authority contains an individual standard for food safety practices. Safe food handling practices are based on policies and procedures outlined in an organisation food safety program. The program and its procedures would normally be based on the hazard analysis and critical control points (HACCP) method but this unit can apply to other food safety systems.
Pre-requisites
- SITXOHS002A Follow work-place hygiene procedures is a prerequisite for this course. This unit is covered in the Food Handler program.
-To read and write in English.
