We understand that food safety is incredibly important, not only for our consumers but also for business. That is why all of our courses are delivered in person in a classroom environment, with an experienced facilitator in the industry. The objective of this course is to provide our students with an awareness of the need for high standards of personal hygiene and food handling procedures.

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Cost:

$75.00

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Payment: Credit Card

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Unit Code:

HLTFSE001

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Unit Name:

Follow basic food safety practices

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Pre-requisite:

No previous knowledge or experience is required

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Delivery:

All content is delivered online with an offline practical skill demonstration. Please read the assessment section carefully for more information. 

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Duration: 

Please allow approximately 6-7 hours to complete your online training course plus the supervisor report. Please read the assessment section carefully for more information.

From the time of enrolment, you have six weeks to complete your training course.

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Issuance of Statement of Attainment: 

Nationally Recognised Statement of Attainment will be sent via email ONLY.

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Valid: 

Valid in all states of Australia in the health and community sector. Please check with your local council or employer to confirm the course you require.

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Learner’s rights: 

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

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How long will this take?

The online component of the course takes approximately 6-7 hours to complete depending on your existing knowledge. Plus the completion of the supervisor report. Please read the assessment section carefully for more information. No need to finish the course in one session! Log in and out as many times as you like, and the system remembers which questions you answered correctly.

 

You have 6 weeks from the date of enrolment to complete your course. After that, your course will expire, and you will not be able to access it.

 

Please note there are no refunds if you do not complete your course within this timeframe; however, you can purchase a 14-day extension to extend access to the course which will provide additional time to complete the training. This option is valid for six months from the original date of expiry.

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How do I get started?  

Register your interest here

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What you will learn?  

On completion you will understand:

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• The obligations of food handlers under current legislation

• The correct ways of food handling and storage

• Potential hygiene risks

• Correct methods of cleaning and sanitising

• The standards of personal hygiene for food handlers

• The risk of food-borne illness (food poisoning).

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What is required to complete?

A unique email address not previously used by another student.

 

A driver’s licence, passport, another form of photo-identity, such as an 18+ card or a student card that includes DOB and photo.

 

Unique student identifier (USI) – a federal government requirement.

You can get a USI as part of your registration. Click here to visit the USI website.

 

Device – computer/laptop/tablet/smartphone with internet access and current internet browser.

 

A commercial kitchen with food ingredients and ready-to-eat food items.

 

A qualified Food Safety Supervisor to supervise your practical activity.

 

Supervisor Report

As part of your assessment, you are to demonstrate how to use hygiene practices for food safety within the workplace. Please read the assessment tab for full details. There are no refunds if you complete this course but then cannot get the Supervisor Report signed off. There is no Statement of Attainment without the Supervisor Report.

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How will I be assessed?

You are assessed using three methods:

 

Multiple choice questions;

Written questions; and

Supervisor Report

 

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

 

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

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Supervisor Report

After completing the online assessment, you are required to complete and return the Supervisor Report. The report is part of the overall assessment. The report is located in the final assessment of the course.

 

What is this report for?

 

As part of the assessment for this unit, you are required to provide evidence from an employer or supervisor. This evidence is used to validate your skills and knowledge.

 

What do I have to do?

 

To be deemed competent, you must meet the following conditions:

 

Work a minimum of THREE (3) separate shifts, minimum of 3 hours per shift, shift dates after you start this online course.;

Be observed by a supervisor qualified to complete this report (see below); and

Complete all the tasks listed in this report

The tasks require you to demonstrate that you can work following the organisation’s food safety procedures, and legislation and includes:

 

Implement procedures for food safety;

Store food safely

Prepare food safely

Provide safe single-use items

Maintain a clean environment

Dispose of food safely

Access and interpret workplace hygiene procedures

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Who can sign the supervisor report?

The most appropriate person to complete this supervisor report is your workplace supervisor or someone with whom you currently work. If a supervisor is not available, any person with at least one of the following qualifications is suitable:

 

A manager of a food business; OR ;

A person with at least 2 years of commercial food preparation experience; OR

A Food Safety Supervisor or Head Chef; OR

A person with any of the following food safety qualifications:

Participate in safe food handling practices (SITXFSA006)

Apply retail food safety practices (SIRRFSA001)

A person holding this unit (HLTFSE001)

Or equivalent.

 

Verification of this report

 

The supervisor completing this report may be contacted by our assessment team to verify the authenticity of the report, and to confirm their food production experience. Please ensure that the supervisor’s correct contact details are provided. Failure to provide the supervisor's correct contact details may result in a delay of your Statement of Attainment being issued.

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Where can I work?

You must work a minimum of THREE (3) separate shifts, minimum of 3 hours per shift, shift dates after you start this online course in a real food production workplace. It can be a kitchen in an aged care facility, hospital, community food service or childcare centre. The workplace must have:

 

A commercial food preparation area;

Large and small equipment

Real workplace documentation that complies with the requirements of Safety Standard 3.2.2 Food Safety Practices and General Requirements as per Food Standards Australia New Zealand.

If you are not currently working within the industry, you may be able to volunteer at another workplace to complete your assessment tasks.

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Competency of unit

This unit describes the skills and knowledge required to comply with personal hygiene, maintain food safety, contribute to cleanliness of food handling areas and dispose of food. This unit applies to food services workers who work under supervision and within defined guidelines. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

 

1. Comply with personal hygiene standards as required by the food safety program

 

1.1 Follow personal hygiene procedures

1.2 Report health conditions and/or illness and follow organisation procedures for continuing participation in food services

1.3 Follow organisation requirements for wearing bandages and dressings

1.4 Wear appropriate clothing, personal protective clothing and footwear and maintain cleanliness to avoid contamination

1.5 Follow hand washing procedures and use required facilities

 

2. Contribute to the cleanliness of food handling areas according to the food safety program

 

2.1 Maintain the workplace in a clean and tidy order to meet workplace requirements

2.2 Comply with workplace measures to prevent pests entering food premises

2.3 Identify and report indicators of pest presence

 

3. Follow food safety program

 

3.1 Handle and store food according to the food safety program

3.2 Store, use and dispose of single use items appropriately to avoid damage and contamination

3.3 Keep food for disposal separate and follow procedures for food disposal

3.4 Identify and report processes and practices which are not consistent with the food safety program

3.5 Take corrective action within level of responsibility

3.6 Report any corrective action to supervisor and according to legislative and organisation documentation requirements