Food Safety Supervisor Course (SITXFSA005 & SITXFSA006)

Western Riverina Community College (RTO 1252)  is a NSW Food Authority approved training provider, who can deliver and issue a Food Safety Supervisor Program Certificate, including statements of attainment in the accredited units of SITXSFA005 Use Hygienic Practices for Food Safety and SITXSFA006 Participate in Safe Food Handling Practices.

The Food Act 2003 (NSW) requires certain food businesses in the NSW hospitality and retail food service sector to have at least one trained Food Safety Supervisor.

There are new food safety requirements for Australian food service, caterer and related retail businesses as 8th December, 2023 with the implementation of Standard 3.2.2A - Food Safety Management Tools. The links in the course delivery section below have further information regarding these charges and your requirements.

This type of regulation is in place so that staff have the relevant skills and knowledge to safely handle food in their roles. This course is designed for supervisors to understand the requirements around handling food safely and knowing how to supervise other staff to do the same.

This course will cover the identification of food hazards, food safety risks, handling and preparing food safely, storing and disposing of food safely, preventing food contamination, personal hygiene, HACCP and other food safety principles, procedures and processes and hygienic cleaning practices.

Course Delivery
This course is delivered over an 8.5 hour duration session and includes the Units of Competence (UoC) SITXFSA005 and SITXFSA006.  It also includes safe egg handling, allergen management, cleaning and sanitsing practices and Food Act offenses which are requirements for this NSW Food Authority approved course and the issue of the Food Safety Supervisor Certificate. 

The delivery is mixed mode which means participants will need to complete a workbook prior to attending a face to face training session. It is a mandatory requirement to complete the pre-course work book and to attend the face to face session so as to complete all of the practical and theory components. 

During the session each participant will be observed preparing food to demonstrate competence against the UoC SITXFSA005 and SITXFSA006 and safe egg handling, allergen management, cleaning and sanitising practices as per requirements for the Food Safety Supervisor Certificate.

Each participant will be required to follow work health and safety requirements by wearing closed in shoes and hair to be tied back neatly. PPE including gloves and apron will be provided.

Licencing And Regulations
On successful completion of this course students will receive a nationally recognised statement of attainment for SITXFSA005 and SITXFSA006. In NSW students are also required to receive the NSW Food Authority certificate which the College, as an approved RTO, is authorised to issue.

For further information on who needs a Food Safety Supervisor Certificate, please refer to the following NSW Food Authority https://www.foodauthority.nsw.gov.au/sites/default/files/2021-07/FSS_Guidelines_21.pdf

The NSW Food Authority have created a quiz that will assist businesses and organisations determine what your workplace requirements are for a Food Safety Supervisor.

https://www.foodauthority.nsw.gov.au/retail/standard-322a-food-safety-management-tools/standard-322a-food-safety-management-tools-quiz

Entry Requirements
Minimum age 17 years of age. Each session will have maximum of 10 participants. Please note as of 1st January 2015, the government has made it a legal requirement that ALL students must have a Unique Student Identifier number prior to commencement of any accredited course or issue of a certificate. It is free and easy to create a USI number for more information click on the link http://www.usi.gov.au  

Course Requirements
It is a requirement of this course that participants must complete a pre-course workbook for each UoC - SITXSFA005 & SITXFSA006 prior to attending the mandatory face to face training sessions.

Pre-course workbooks are to be completed and handed in at the College 7 days prior to the commencement of the class.  Failure to complete the workbooks may result in the course not going ahead and your enrolment fee will be forfeited and you will need to repeat the enrolment process again.  

For further information regarding WRCC refund policy please refer to the Student_Handbook      

If the participant identifies as requiring assistance, the College has a Student Support Officer that can offer assistance prior to the course commencement to assist with your understanding. An appointment will need to be made with the Student Support Officer.

If the College deems the applicant as having skill levels below what are required to complete the course, WRCC will provide guidance on what support services are available.

Practical Experience and Industry Networking
Training is offered in a commercial premise as well as in a classroom with face to face delivery by an experienced trainer.

Student Fee
$260.00 Course fee to be paid in full to enrol

Student_Handbook

Course Structure
training.gov.au - SITXFSA005 - Use hygienic practices for food safety
training.gov.au - SITXFSA006 - Participate in safe food handling practices