Food Safety Supervisor SITXFSA001 & SITXFSA002

FSSC

Food Safety Supervisor SITXFSA001 & SITXFSA002

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.


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 such things as 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.

Introduction

Course Delivery
This course is delivered over 2 x 4-hour duration sessions and includes the Units of Competence (UoC) SITXFSA001 and SITXFSA002.  It also includes safe egg handling, allergen management and cleaning and sanitsing practices 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 attend both 4 hour sessions to complete all of the practical and theory components. If you hold a current SITXFSA001 unit of competence, please contact the College prior to enrolling in this course.


During the session each participant will be observed preparing food to demonstrate competence against the UoC SITXFSA001 and SITXFSA002 and safe egg handling, allergen management, cleaning and sanitising practices as per requirements for the Food Safety Supervisor Certificate.

It is a requirement of this course that participants must complete a workbook for each UoC prior to attending the mandatory face to face training sessions. Workbooks are to be completed and presented to the trainer at the commencement of the class.  Failure to complete the workbooks may result in the course not going ahead and their enrolment fee will be forfeited and will need to start the enrolment process again.  


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 SITXFSA001 and SITXFSA002. 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/_Documents/fss/fss_guidelines.pdf



Entry Requirements
Minimum age 15 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 workbook for each UoC prior to attending the mandatory face to face training sessions. Workbooks are to be completed and presented to the trainer at the commencement of the class.  Failure to complete the workbooks may result in the course not going ahead and their enrolment fee will be forfeited and they will need to start the enrolment process again.  

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

Practical Experience and Industry Networking
Training is offered 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

Course Structure
https://training.gov.au/Training/Details/SITXFSA001
https://training.gov.au/Training/Details/SITXFSA002





 

Upcoming Workshops

Name Date Time Location Available Spaces Cost
Food Safety Supervisor SITXFSA001 & SITXFSA002 17 August 2020 09:00 am – 05:30 pm WESTERN RIVERINA COMMUNITY COLLEGE 7 $260.00
Food Safety Supervisor SITXFSA001 & SITXFSA002 30 September 2020 09:00 am – 05:30 pm WESTERN RIVERINA COMMUNITY COLLEGE 8 $260.00
Food Safety Supervisor SITXFSA001 & SITXFSA002 6 October 2020 08:30 am – 04:30 pm WRCC Leeton 4 $260.00

WRCC course guide for term 3

Course guides

For information about courses offered during the current term, including dates, times and prices, please download our course guides below.

image of link

Useful links

We’ve gathered together some essential resources to help you get prepared for your course with links to more detailed information if needed.