Food Safety Supervisor $86 – SITXFSA001 + SITXFSA002

Information provided on this page is for currently enrolled students only.

Our online Food Safety Supervisor course is suitable for supervisors working in the Retail, Hospitality, Transport and Distribution sectors. Click here for childcare, aged care or hospitals.


Cost We are not currently delivering this course.
Unit Name Use Hygiene Practices for Food Safety + Participate in Safe Food Handling Practices
Unit Code SITXFSA001 + SITXFSA002 (These codes replace the old SITXFSA101 + SITXFSA201)

This is combined course covering both units of competency. All content delivered online + online assessment questions.

A Practical skills demonstration (Workplace skills appraisal) is required to be conducted as part of the process.  Please read the "assessment" tab for more information.

Time 3 minutes to enrol, 6-8 hours – self paced, log in & out until complete. 4 weeks to complete.
Payment Mastercard/Visa  through our Eway internet payment facility.
Qualification National Statement of Attainment
Valid Valid in all states of Australia in the hospitality, retail, transport & tourism industries. If you are under 18 you may have limited vocational outcomes.
Learner's rights

Click here to read... our student handbook and documents relating to learner’s rights including our complaints and appeals process.

This course is completed as 1 course covering SITXFSA001 Use Hygiene Practices for Food Safety and SITXFSA002 – Participate in safe food handling practices

How long? It takes 3 minutes to enrol and pay. The course takes 4-6 hours to complete depending on your existing knowledge. No need to finish the course in one session! Log in and out as many times as you like, the system remembers where you are up to.

You have 4 weeks from date of enrolment to complete your course.  After that, your course will expire, and you will not be able to access it. There are no refunds if you do not complete the course within the time frame given.

How does it work? Click “Start Course Now” button, enter your details, and proceed to the payment page and pay. After payment, you are given immediate access to your “My Training”. Simply click on the name of the course when you are ready to start. No need to wait for an email with log in details.

How will I be assessed?

You will be assessed in two (2) ways:

1. Online Assessment; and

2. Offline assessment - please read the "Assessment" tab for more information.

Please read the assessment tab carefully.

Completion Requirements

Step 1 – Enrol in and pay for this online course.

Step 2 – Complete the online course

Step 3 – Verify your identity

Step 4 – Complete the offline assessment and upload it to our online system (very easy and instructions are included.)

Step 5Wait five (5) business days for your Workplace Skills Appraisal to be checked and your Statement of Attainment to be available for download.

Completion Requirements

What you will need to complete this course:

1. Verify your identity – by law we need to verify your identity before we  issue you a Statement of Attainment. Click here to view acceptable identification and identification submission details.

2. Assessment: There is offline assessment for this course.  Please read the "Assessment" tab on this webpage VERY carefully and ensure you understand all the requirements before you enrol.  

3. Unique Student Identifier (USI):  New law effective 1 January 2015 require all students to have a USI.  It is very easy to do and is part of your registration process with us.  All recognised training providers offering this course are required by law to collect this information. for more information, Click here to visit the USI website. 


Assessment – SITXFSA001 – Use Hygiene Practices for Food Safety and SITXFSA002 Participate in Safe Food Handling Practices

This is a combined course. Both units of competency are assessed within one course.

You will be assessed for both units using three methods:

1. multiple choice questions;

2. case studies and project questions; and

3. supervisor report.

To be deemed competent in this subject, you are required to answer ALL questions in ALL sections correctly.

1. Multiple Choice Questions

There are multiple sections in this course. At the end of each section is an assessment. You are required to study each section in sequence and answer every question correctly to move onto the next section.

2. Case Studies & Project Questions

Following the assessment for the fourth section, there are 2 case studies and 4 project questions. Taken from the whole course, the case studies and projects are designed to put your knowledge into practice in real life situations. Both case studies and project questions require multiple choice answers. This works in the same way as the multiple choice questions worked. You may need to refer to the PDF of the course notes.

3. Supervisor report

To be issued a State of Attainment evidence of displaying skills, knowledge and performance in the workplace are required. The supervisor report is to be completed by the student’s immediate supervisor to confirm they are applying their skills and knowledge in the workplace over a reasonable period of time under real operating conditions. The form and full instructions are available for download from within the course.

Who can complete this ?

This is to be completed by your immediate supervisor. That is the person who gives you your day-to-day work instructions and feedback on your daily work or the person who completes your Workplace Skills Appraisal.

How does the supervisor complete this form?

For these evidence tools the Student is required to review the information with their supervisor.

The supervisor is required to confirm whether the Student has provided sufficient evidence over a period of time in their work performance, skills and knowledge for each aspect of the units of competency. Where they have provided sufficient evidence the third party (Students’ supervisor) confirms their performance is satisfactory by ticking the appropriate box(s).


NSW Only

NSW laws require  food businesses in the NSW hospitality and retail food service sector to have at least one trained Food Safety Supervisor (FSS). The NSW Food Authority require RTOs to issue a Food Safety Supervisor Certificate upon completion of Accredited Food safety training.

To be eligible for the NSW FSS Certificate you must successfully complete both SITXFSA001+ SITXFSA002. Then we, the RTO, apply for your NSW FSS certificate.

This price includes:

  • Food Safety Level 1 – SITXFSA001 Use Hygiene Practices for Food Safety (commonly referred to as Food Handler)
  • Food Safety Level 2 – SITXFSA002 in Safe Food Handling Practices [ (commonly referred to as Food Safety Supervisor)
  • NSW Food Authority Certificate Charge
  • Printing, laminating and postage. 

The additional $40 for the certificate and printing laminating & postage is charged after you complete and return your workplace skills appraisal.

The NSW Food Authority certificate needs to be renewed every 5 years.


How to enrol

How to Enrol


Click the “Start now” button.

Enter your information at the registration page

Pay for your course using credit card (Visa / Mastercard) or Paypal.

After payment, you are taken straight into the course. 




SITXFSA001 – Use Hygiene Practices for Food Safety

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.



Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

  1. Follow hygiene procedures and identify food hazards.

1.1.Follow organisational hygiene procedures.

1.2.Report unsafe practices that breach hygiene procedures promptly.

1.3.Identify food hazards that may affect the health and safety of customers, colleagues and self.

1.4.Remove or minimise the hygiene hazard and report as appropriate for follow-up.

  1. Report any personal health issues.

2.1.Report personal health issues likely to cause a hygiene risk.

2.2.Report incidents of food contamination resulting from personal health issues.

2.3.Cease participation in food handling activities where own health issue may cause food contamination.

  1. Prevent food contamination.

3.1.Maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings.

3.2.Prevent food contamination from clothing and other items worn.

3.3.Prevent unnecessary direct contact with ready to eat food.

3.4.Ensure hygienic personal contact with food and food contact surfaces.

3.5.Use hygienic cleaning practices that prevent food-borne illnesses.

  1. Prevent cross-contamination by washing hands.

4.1.Wash hands at appropriate times and follow hand washing procedures consistently.

4.2.Wash hands using appropriate facilities.


SITXFSA201 – Participate in Safe Food Handling Practices

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food within a range of service industry operations. It requires the ability to follow predetermined procedures as outlined in an organisation food safety program.



Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Follow food safety program.

1.1.Access and use relevant information from organisational food safety program.

1.2.Follow policies and procedures in food safety program.

1.3.Control food hazards at critical control points.

1.4.Complete food safety monitoring processes and complete documents as required.

1.5.Identify and report non-conforming practices.

1.6.Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.

2. Store food safely.

2.1.Select food storage conditions for specific food type.

2.2.Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

2.3.Store food at controlled temperatures and ensure that frozen items remain frozen during storage.

3. Prepare food safely.

3.1.Use cooling and heating processes that support microbiological safety of food.

3.2.Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.

3.3.Ensure safety of food prepared, served and sold to customers.

4. Provide safe single use items.

4.1.Store, display and provide single use items so they are protected from damage and contamination.

4.2.Follow instructions for items intended for single use.

5. Maintain a clean environment.

5.1.Clean and sanitise equipment, surfaces and utensils.

5.2.Use appropriate containers and prevent accumulation of garbage and recycled matter.

5.3.Identify and report cleaning, sanitising and maintenance requirements.

5.4.Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.

5.5.Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.

6. Dispose of food safely.

6.1.Mark and separate from other foodstuffs any food identified for disposal until disposal is complete.

6.2.Dispose of food promptly to avoid cross-contamination.



Hospitality Institute of Australasia is part of “The Daniels Associates of Australasia” who have provided online & in-house training since 2003 . All training and assessment by “The Daniels Associates of Australasia” RTO # 30957.