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.
DurationEvery 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 course includes both SITXFSA005 Use Hygienic Practices for Food Safety (Food Safety Handler) and SITXFSA006 Participate in Safe Food Handling Practices (Food Safety Supervisor) with the integration of state based legislation that affects food businesses.
This online course is available in every Australian state and territory.
Students receive a Statement of Attainment upon completion of this course. NSW students also receive a NSW Food Authority Certificate.
iTFE’s training solutions cover a broad range of industries and qualifications including transport and logistics, health and safety, leadership and hospitality services. iTFE is part of the IntoWork Group, a national, not-for-profit organisation which actively promotes workforce participation through employment, skills training and support.
All the essentials of food safety in one course This nationally accredited unit provides the skills and knowledge required to comply with personal hygiene, food safety, cleanliness of food handling areas and disposal of food in health and community settings.
Our ISO 22000 Lead Auditor Course is delivered across 5 days and provides an overview of ISO 22000:2018, before delving into the practical auditing skills required to perform audits against food safety management systems as either part of a team or as an audit team leader.
The Advanced AHA Hospitality Hygiene for Food Handlers Course has been specifically designed for management and senior kitchen staff working in WA’s hotels, hospitality and tourism businesses.
This course will provide participants with basic skills in food preparation and cookery skills to prepare food and menu items.
This unit describes the performance outcomes, 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.
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