NSW Food Safety Regulations require certain hospitality and retail food service businesses in NSW to have a designated Food Safety Supervisor (FSS) responsible for implementing safe food handling on the premises. The Food Safety Supervisor requirement applies to businesses serving food that is ready-to-eat, potentially hazardous, and not sold and served in its package including: restaurants, cafes, takeaway shops, retail food outlets, caterers, bakeries, clubs, hotels, temporary premises (e.g. food market stalls), mobile food vendors and supermarket hot food sales.

Course Details

Recognition

Nationally recognised - meets Australian Qualifications Framework standards cross sell products and services.

Delivery Method

Face-to-face

Duration

1 Day

Subjects

2 Core , 0 electives*

  • SITXFSA101 Use hygiene practices for food safety
  • SITXFSA201 Participate in safe food handling practices

Entry Requirement

There are no specified entry requirements; however all prospective students are to have a personal interview to assess their suitability for the course and they also are required to undertake an LLN screening evaluation.

Assessments

Short Answer Questions, Projects, Case Studies, Reports, Portfolios, and scenario based learning