Skip to Content
Need Help Live Chat
Statement of Attainment Food Safety Supervision Skill Set SITSS00069
Show sidebar
  1. Home
  2. Courses
  3. Service Industry
  4. Commercial Cookery
  5. Food Safety Supervision Skill Set

Overview

This course will provide you with supervisory skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food.
This course meets the Territories' requirements for each establishment to have a designated food safety supervisor who is required to be certified as competent in this qualification through a registered training organisation.
You will achieve two units of competency from the Certificate III in Commercial Cookery SIT30821.
Important: CIT does not issue NSW Food Authority - NSW Food Safety Supervisor Certificates.
If your business is outside the ACT you may require this certificate. Please visit the NSW Food Authority Website via this link for more information.

This course may be available through Fee-Free TAFE. Learn more about Fee-Free TAFE

Qualification:

 Statement of Attainment - Food Safety Supervision Skill Set SITSS00069

Next Intake:

 Ongoing

Course No:

 SA-TS99

Duration:

 Self-paced independent learning online and compulsory practical assessment at CIT or in the learner’s workplace.
Can enrol at any time you and have 18 weeks from enrolment to complete

Cost Info:

Enrolment fees for this course are based on the costs per subject as indicated below. Subject costs identified as Full Fee receive no government subsidy. Concessions are not available. The fees below apply unless training as an apprentice or trainee.

Further information about fees is available at Course fees and assistance

Indicative Cost:

 $140

Likely Job Outcome:

 Food safety supervisory roles

Application Type:

 Full Fee; Fee Free TAFE
Share:

Additional Information

This course will be valid for 5 years on completion.

Enrolment information:
For the next enrolment dates and Class Reference Numbers(CRNs)/Block codes please visit the Hospitality short courses

Entry Requirements

Open entry.

Skills Recognition

To study any course at CIT (excluding non-accredited training) you must have a Unique Student Identifier (USI).

Literacy Skills Information

We suggest that you will need Australian Core Skills Framework literacy levels of at least 3 across reading, writing, learning, oral communication and, depending on your course of study, numeracy skills to successfully complete this course. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with the lower level course. Please visit Foundation Skills.

Transition Information

Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

Subject Cancellations/Changes

To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Complete 2 subjects

Complete 2

  • SITXFSA005   Use hygienic practices for food safety
    • CIT Code: COOK282
      Cost: Full fee $70.00
      Description: 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.The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.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.Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
      Prerequisites: Nil
  • SITXFSA006   Participate in safe food handling practices
    • CIT Code: COOK283
      Cost: Full fee $70.00
      Description: This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program.The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.Safe food handling practices are based on an organisations individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
      Prerequisites: Nil

Related Courses

Diploma Hospitality Management SIT50422
Certificate IV Kitchen Management SIT40521
Certificate III Commercial Cookery SIT30821
Certificate II Cookery SIT20421

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au