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1. Course Details

Last edited 37 days ago by Andrey Petrushko

Resources

Resources / Files, URLs
3
File
3
ASQA
ASQA Course PDF
SITXFSA006_R1 (1).pdf
Open
ASQA
ASQA Course Assessment Requirements
Gov Authority
Standard 3.2.2A Food Safety Management Tools
a6ebb8ca6ce4b0cba17c83d1da41433b2c21f47b0b105358ff9ee4b8d3804cfce1adbcaecae37fd222f91863301d1b395eaff76cf5d3cd9960000441217900a32b063fe7fbb75931345e66fedf1248baa514a5204eecddf193e726993a08993334317575.pdf
Open
Link
4
ASQA
edway website
Gov Authority
Safe Food Australia - A guide to the Food Safety Standards
Open

Course Details

RTO

RTO Number:
91401

Delivery Method and Location

Delivery State:
Location Online:
Not Applicable

Location 1:
Location 2:
Location 3:
Location 1 Address:
Location 2 Address:
Location 3 Address:

Course Fee

Price:
$135.00
GST
Blank
Price includes:

Duration

Duration:
Breaks Info:

Course Description

Course Overview:

ASQA Accreditation

Accreditation:
Course Code:
SITXFSA006
Course Name:
Participate in safe food handling practices
ASQA Course Link 1:
Copy Course Code Name 1
Course PDF:

Local Government Approval

Local Government Authority:
Approval Required:

Award Details


Expiry Details

Expiry period:
No Expiry
Valid for:
Refresher Training:
No Refresher Course

Prerequisite Training Requirement

Prerequisite Training:
Not Required
Prerequisite Course Code:
Prerequisite Course Name:
Prerequisite Course ASQA Link:
No Prerequisite Training Required

Superseded Course Details

Superseding Info 1:
Supersedes Below Course
Superseded Course Code 1:
SITXFSA001
Superseded Course Name 1:
Use hygienic practices for food safety
Superseded Course ASQA Link 1:
Superseding Info 2:
Supersedes Below Course
Superseded Course Code 2:
SITXFSA002
Superseded Course Name 2:
Participate in safe food handling practices
Superseded Course ASQA Link 2:
Food Handling Course (Level 1) training covers food safety topics such as following hygiene procedures, identifying food hazards, reporting any personal health issues, preventing food contamination, and preventing cross-contamination by washing hands. Food Handlers training course consists of a power point presentation, class activities, videos and end of the day assessment.

Requirements

USI (Unique Student Identifier)
From 1 January 2015, every student who undertakes nationally recognised Vocational Education and Training (VET) in Australia <strong>is required to have a USI.</strong> <br /><br /> <span class="org-txt">STATEMENT OF ATTAINMENT CAN NOT BE ISSUED </span><br /> if a participant fails to produce a valid USI number.<br /><br /> USI can be obtained via <a href="https://www.usi.gov.au">www.usi.gov.au</a>

Links and Files

DRAFT

Sarah Draft

Course overview:
The Food Safety Supervisor (FSS) Level 2 training program is designed to equip supervisors and potential supervisors with the necessary knowledge and skills to ensure food safety within their businesses. This program is essential for anyone involved in the selling or preparation of food for sale in Victoria to ensure compliance with food safety regulations and to promote a culture of food safety.
Price: $135?
Duration: 8 hours
Course description:
Edway Training is accredited by ASQA to deliver these units of competency. They meet the Department of Health training requirements for Food Safety Supervisor (FSS) Level 2 training.
Course Information:
Under the Act, food safety supervisors must have skills and knowledge relevant to type of food businesses they are supervising.
For those in the hospitality industry seeking to enhance their food safety practices and ensure compliance, it's essential to be aware of the training requirements for food safety supervisors as outlined in the Act. Food safety supervisors are required to possess relevant skills and knowledge appropriate to the food businesses they oversee, with minimum competency standards established to support these requirements.
In the hospitality sector, including restaurants, cafes, and hotels, food safety supervisors must meet specific competency standards to ensure the highest level of food safety.
The classification system imposes different requirements on food premises based on their food safety risk. As you would expect, premises carrying out only low risk food handling activities must follow simpler safety steps than those handling foods more likely to make people ill. There are two basic requirements for all class 1 and most class 2 food businesses: 1. the development and use of a food safety program 2. the appointment of a food safety supervisor. This information sheet provides specific information about the food safety supervisor requirement. To find out more about food safety programs, contact your local council or visit the Food safety programs page: <https://www.health.vic.gov.au/food-safety/food-safety-programs>
What will you receive
Statement of attainment issued with 005 and 006
What will you learn
Combine 005 and 006
Course requirements
USI, ID, attendance
SITXFSA006 covers essential practices for safe food handling, including following a food safety program, safely storing and preparing food, providing safe single-use items, maintaining a clean environment, and safely disposing of food. Participants will learn to manage food hazards, comply with food safety programs, and ensure the microbiological safety of food through proper storage, preparation, and disposal practices
The units of competency SITXFSA005 and SITXFSA006 focus on foundational food safety practices. SITXFSA005 emphasises hygienic practices to prevent food contamination, while SITXFSA006 covers safe food handling practices across storage, preparation, and disposal. Together, they provide an overview of essential food safety measures:
Adherence to organisational food safety and hygiene procedures.
Safe storage, preparation, and disposal of food.
Proper use of single-use items.
Maintenance of cleanliness in food handling areas.
Effective personal hygiene to prevent food contamination.
Reporting of unsafe practices and personal health issues.

SEO Location:
Melbourne
The units of competency SITXFSA005 and SITXFSA006 focus on foundational food safety practices. SITXFSA005 emphasises hygienic practices to prevent food contamination, while SITXFSA006 covers safe food handling practices across storage, preparation, and disposal. Together, they provide an overview of essential food safety measures:
<ul>
<li>Adherence to organisational food safety and hygiene procedures.</li>
<li>Safe storage, preparation, and disposal of food.</li>
<li>Proper use of single-use items.</li>
<li>Maintenance of cleanliness in food handling areas.</li>
<li>Effective personal hygiene to prevent food contamination.</li>
<li>Reporting of unsafe practices and personal health issues.</li>
</ul>

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