The Food Safety Supervisor course will equip you with the skills and knowledge necessary for handling food safely throughout the food preparation cycle. This includes safe storage of food, along with preparation, display, serving, and food disposal.
The Food Safety Supervisor course will equip you with the skills and knowledge necessary for handling food safely throughout the food preparation cycle. This includes safe storage of food, along with preparation, display, serving, and food disposal.
By the end of the course, you will need to show competence in following defined procedures as set out in a food safety program.The course and skills are essential for restaurants, cafes, bars, clubs, and hotels.
But it is also necessary for some tour operators, function, event, exhibition, and conference spaces, educational institutions, correctional centres, hospitals, aged care facilities, military bases, canteens, kiosks, cafeterias, and fast-food outlets, along with in-flight and transport related catering.
Any organisation with permanent or temporary kitchen premises, food preparation areas, or a bar area must have a food safety program in place. This program defines safe food handling practices within the organisation.
It is usually based on the Hazard Analysis and Critical Control Points (HACCP) method. But the knowledge and skills acquired through this course can also be used with other food safety systems.
Safe food handling practices apply to anyone who handles food or food contact surfaces, including crockery and cutlery, during work activities.
This would include chefs, cooks, caterers and catering staff, kitchen stewards and hands, along with food and beverage attendants.
If you have room attendants and front office staff who also handle food or food contact surfaces, it will also apply to them.
Food handlers must comply with the standards and conditions set out in the Australia New Zealand Food Standards Code.
What You Will Learn
The Victorian Food Act 1984
Correct and safe food handling procedures
Steps and methods for controlling micro-organisms
Personal hygiene
Environmental hygiene
Temperature control
Proper thermometer use and recording procedures
Assessment
CHT utilises competency-based assessment to demonstrate that you have achieved the skills and knowledge required by nationally recognised standards. To achieve competence in this course you will need to complete an online assessment and a skills demonstration.
Certification
On successful completion of the course, you will be issued with the nationally recognised Statement(s) of Attainment
SITXFSA005 - Use hygienic practices for food safety.
SITXFSA006 – Participate in safe food handling practices.
Entrance Requirements / Pre-requisites
Learners must be 16 years of age or older at the time of course commencement.
There are no pre-requisite units for this course, however, as the course is delivered in, and assessments are conducted in English, learners must have the ability to read, write, and understand English to ensure successful completion.
You must have a device to complete the online assessment
Established in 1990, Complete Hospitality Training in Melbourne is renowned as Victoria’s leading hospitality training school. Our point of difference is a team of highly-qualified industry professionals to lead our training. Our trainers have industry experience, are experts in their fields, and have owned and managed hospitality venues.
They know what it takes to succeed, and they have a passion for sharing their knowledge through hospitality education.
Our hospitality training courses are hands-on and practical, and aimed at providing graduates with the skills they need to secure employment in the dynamic hospitality industry.
We are proud to have been delivering Australia's best quality hospitality training and education for over three decades, and there's a very bright future ahead.
This class is for participants who need assistance completing the online accredited SITXFSA001 'Use hygienic practices for food safety' course.
Food safety programs and training include I’m Alert and FoodSafe. Food Safe involves the training of all staff and a number of record keeping requirements whereas I’m Alert comprises an interactive online training module for staff.
Every food business must have a food safety supervisor. iTFE’s intensive Food Safety Supervisor course provides supervisors in hospitality businesses with the required certification for the role.
The NSW Food Act 2003 was introduced as a measure for reducing food borne illnesses within the hospitality and retail food industry by improving food handler skills and knowledge.
The HACCP Essentials course enables participants to learn how to implement and manage an effective Food Safety Management System that is compliant with the HACCP Food Safety standard.
© 2024 coursetakers.com All Rights Reserved. Terms and Conditions of use | Privacy Policy