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Hospitality

WorkshopsQualifications

Food Safety Supervisor SITXFSA001 & SITXFSA002

FSSC

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.

Use Hygienic Practices for Food Safety SITXFSA001

SITXFSA001

This course enables the participant to develop the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses.

Food hygiene is required for any organisation that prepares and sells food to the general public. 

This course will cover such topics as learning the correct ways of food handling and storage, identify potential hygiene risks, implement correct methods of cleaning and sanitising, maintain correct standards of personal hygiene for food handlers, reduce the risk of food-borne illness (food poisoning).