NSW Food Safety Supervisor Hospitality combined course SITXOHS002A & SITXFSA001A

Delivery Options (more info?)

Online

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$245.00

Correspondence

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$245.00
To be the Food Safety Supervisor in NSW in the retail & hospitality industries you need to complete two units:
 
  1. SITXOHS002A - Follow Workplace Hygiene Procedures
  2. SITXFSA001A - Implement Food Safety Procedures
 

NSW Students: From October 1, 2010 all food retail outlets in NSW require a Food Safety Supervisor with a certificate authorised by the NSW Food Authority. You can complete this combined course (and receive the nationally-recognised qualification). Included in the cost of $245 is the cost of your NSW Food Authority certificate. (please note your NSW Food Authority Certificate will be posted to you after you have returned your online training)

 
Level 1 - Follow workplace Hygiene Procedures covers personal hygiene practices apply to all personnel operating at all levels within hospitality service industries,such as kitchen hands, cooks, chefs, catering staff, food and beverage attendants, housekeeping and laundry staff, sandwich hands, café and fast food outlet cooking crew, and sales people and owner-operators of small business catering operations or retail food outlets.  Also suitable for water carriers and bulk food distribution centres.
 
Level 2 - Implement Food Safety Procedures is for any commercial catering and retail venues where food is stored, prepared, displayed, served and disposed of. It applies to venues that operate a permanent or temporary kitchen or smaller food preparation area, including restaurants, cafes, clubs, hotels, attractions, events and conference venues, fast food restaurants, retail food outlets such as sandwich shops and food court outlets, water carriers and bulk food distribution centres and It would apply to tour operators involved in the preparation and service of food at temporary sites.
 
Safe food handling practices are based on policies and procedures outlined in an organisation food safety program. The program and its procedures are based on the hazard analysis and critical control points (HACCP) method.
 
Assessment: This course is 100% Online. You will be assessed for your knowledge as you progress through the course and will complete a series of online case studies at the end of your training. All training is delivered by CFT International RTO #21120. Before you enrol you can view CFT’s policies and pre-enrolment information.
 
On completion, successful participants will receive a Statement of Attainment with the relevant nationally-recognised Hospitality codes and a NSW Food Authority certificate.
 
This training is available online, by correspondence or onsite for groups.
 
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