In this course students will learn how to identify and control food hazards, prevent contamination of food that may lead to food borne illnesses and accurately report on food contamination incidents and hygiene hazards.
Be a Food Safety Supervisor in the Hospitality Industry
A set of skills to equip individuals in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.
In this course students will learn how to identify and control food hazards, prevent contamination of food that may lead to food borne illnesses and accurately report on food contamination incidents and hygiene hazards.
This course covers safe egg handling, allergen management, cleaning and sanitising required modules and also includes the new Official NSW Food Authority COVID-19 Food Safety Supervisor Training Module.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas. It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates, and bowls during the course of their daily work activities.
This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
The NSW hospitality and retail food service sector requires certain food businesses in to have at least one trained Food Safety Supervisor (FSS). The Food Act 2003 (NSW).
The Illawarra ITeC was established in 1988 and provides extensive services to cater to a diverse range of clients including business, industry and government, youth at risk, people with disabilities, indigenous and disadvantaged jobseekers including homeless people and has extensive involvement with programs and partners throughout the Illawarra, Shoalhaven, Far South Coast, Southern Highlands & Macarthur areas.
ITeC works with key stakeholders in the region to ensure that we:
Since its inception, ITeC has seen many changes and to support our mission to deliver small business, training and employment related skills through community projects.
ITeC has evolved with those changes to ensure it is always at the forefront of delivering services to meet market and client needs.
Our Vision
Our vision is to ensure that every person who comes to ITeC as a client has equal access to skills and training in a flexible, supportive, and caring environment, irrespective of their background and circumstances.
Our Mission
We’re a not-for-profit organisation who engage with, train, and support people from all walks of life, with a strong focus on those who traditionally face barriers to training and employment participation.
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.
Food Safety HACCPÂ is a system ,standard which provides you with a methodical approach for process improvement. Thus, you increase your quality, consistently delivering exactly what customers expect from you.
This course is designed to meet the requirements of safe food handling practices in areas such as: Community based projects (sporting clubs, sausage sizzles) - hospitality industry employment.
The Use hygienic practices for food safety (food handling course) is a nationally accredited unit of competency and is part of the Hospitality Training Package 'SIT07' under the requirements of the Australian Quality Training Framework (AQTF).
It is the responsibility of employers and food handlers to use hygienic practices that minimise the risk of food being contaminated while it is being prepared and served.
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