NSW FSS legislation commenced 1 October 2010 requiring certain retail and hospitality food businesses* to have at least one trained Food Safety Supervisor. This applies to businesses serving food that is ready-to-eat, unpackaged and potentially hazardous.
What qualifications are issued? - NSW Food Safety Supervisor Certificate, and Nationally recognised Statement of Attainment for units
SITXFSA001 Use Hygienic Practices for Food Safety. (Replaces superseded SITXOHS002A Follow Workplace Hygiene Procedures); and
SITXFSA002 Participate in Safe Food Handling Practices. (Replaces superseded SITXFSA001A Implement Food Safety Procedures).
Who should do this training? Food businesses requiring a Food Safety Supervisor include restaurants, cafes, take away shops, catering businesses, bakeries, pubs, clubs, hotels and supermarkets with hot food sales and certain market stalls. * What will participants learn? Participants will learn about the national food safety standards and the NSW food laws. Instruction is provided about how to ensure that food is protected from contamination and how to prevent food poisoning. The course provides many practical tips for how to maintain excellent hygiene and cleanliness in a food business and emphasises the importance of daily food safety monitoring procedures as required for a successful food safety system.
What is provided? Comprehensive workbook, training and assessment both in-class and for self-paced assignment.
Bring your USI, Government issued ID - Drivers licence, passport or birth certificate, a pen and your food for the day.
* About food safety understanding how food poisoning happens. * Legislative requirements of the national Food Standards Code (FSC), the NSW Food Act and food handler responsibilities. * How to prevent contamination and how to control bacterial growth. * Understanding the Food laws and the requirements of Standards 3.2.2 and 3.2.3. * Food handling controls, Health & hygiene requirements, Cleaning & sanitizing food premises and equipment. * Strategies and techniques for keeping food safe. * Understanding HACCP (food safety programs).
Assessment in class includes case studies, review tasks and a written assessment. Participants must also complete a simple post-in assignment and provide a third party report for the evaluation of practical skills. A form is provided for this purpose and is to be completed by the workplace supervisor or during work experience in a real or simulated workplace environment. Please call us at Centre for Training on 9499 3737 if you require more information about the assessment requirements.
Classroom training - $195
or contact us for a quote if you have a group
All of our training is GST exempt as per all nationally recognised training
What to bring:
One form of photo identification. Ideally an Australian driver’s licence or your passport.
Blue or black pen and note paper
Please arrive 10-minutes before the scheduled start time.
Ensure you read our Student handbook before booking as it contains our booking conditions.