Statement of Attainment
SITSS00069 – Food Safety Supervision Skill Set
A set of skills to equip individuals in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.  The Skill Set consists of following two (2) units of competency:

SITXFSA005 – Use hygienic practices for food safety
This unit provides the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas, including:  restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities, including:  cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

SITXFSA006 – Participate in safe food handling practices
This unit provides the skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food.  It requires the ability to follow predetermined procedures as outlined in a food safety program.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.

IMPORTANT

• Food Safety Standard 3.2.2A – Food Safety Management Tools will come into force 8 December 2023 and with the following applying for all Category One and Two businesses:
  • All food handlers undertaking prescribed activities must have completed a food safety training course or have appropriate skills and knowledge
  • A food safety supervisor must be appointed and be reasonably available

COMPETENCY

Prior to issuance of your Statement of Attainment for SITSS00069 – Food Safety Supervision Skill Set, you will be required to provide evidence that you have satisfactorily gained the required skills and knowledge to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses and handle food safely during the storage, preparation, display, service and disposal of food.

• This is an ungraded, competency-based assessment.  You will be assessed as performing ‘Satisfactory’ or ‘Not Yet Satisfactory’ on each assessment.
• To satisfactorily complete your training, you must demonstrate 100% competency for the assessments and complete a verification.

The assessment tools for SITSS00069 – Food Safety Supervision Skill Set consist of:

1. Knowledge Assessment (online, hard copy submission)
2. Practical Assessment (third party observation, video submission)

To verify your identity and completion of the online assessments, you will need to complete:

• Authenticity Video/Identification (Submission)
• Online Assessment Completion Verification (Submission)

LEARNING OUTCOMES

Upon successful completion of the unit, learners will have the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses and handle food safely during the storage, preparation, display, service and disposal of food.

PAYMENT

• Payment is not made at the time of enrolment, an invoice will be issued.
• Payment in full must be received prior to marking the Practical Assessment.

Clubs WA Member Pricing

Members, volunteers and staff of Clubs WA Members are able to purchase this course using their discount code.
If you don’t know the club’s discount code, contact Clubs WA to take advantage of Clubs WA Member Pricing.

COURSE DURATION

• Self-paced, with the flexibility to log off and on as often as you wish.

Estimated Duration (to complete learning materials and assessments): minimum 25-hours

• Actual time required will depend upon a student’s learning capability along with their current level of knowledge and understanding of this topic.
• Note: this does not include the marking of the written assessment/verifications, which will be done during standard office hours Monday to Friday (8:30am to 4:30pm), excluding public holidays.

NCVER Nominal Hours: 55-hours

• Nationally agreed nominal hours can viewed at www.ncver.edu.au/rto-hub/statistical-standard-software/nationally-agreed-nominal-hours
• Note:  nominal hours represent the structured learning and assessment activities required to sufficiently address the content for the unit of competency.

ENROLMENT

• To enrol, a valid email address is required
• During enrolment, acceptance of the following terms and conditions is required:
  • I declare that the information I have provided is, to the best of my knowledge, true and correct; and
  • I declare that I will be the person undertaking the training and assessment; and
  • I have reviewed and accept the terms and conditions as provided in the Student Handbook.

Note:  All courses have a time limit of 3-months from the date of registration for training and assessment to be completed.

RESOURCES

• Student Handbook – download from website or student portal
• Student Training Manual – download from student portal
• E-Learning Materials – view online via link from student portal
• Knowledge Assessments – online from student portal; hard copy submission
• Practical Assessments – video submission, third party observation

TECHNICAL REQUIREMENTS

• Valid email address
• Computer or internet capable phone/tablet with:
  • audio/video/video-capture/webcam; and
  • PDF reading capability