This online course covers the unit, 'SITXFSA005 - Use hygienic practices for food safety,' which will provide you with a valuable, nationally recognised Statement of Attainment upon successful completion. It is relevant 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. 

This course covers the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It includes the ability to follow predetermined organisational procedures and to identify and control food hazards.

This is not the Food Safety Supervisor (FSS) course. For more information about FSS certification, click here.

Online - $99 per person

Fees include a downloaded able PDF course workbook and the issuance of an electronic statement of attainment upon completion.

Incidental fees may also apply. Click here for details.

Successful completion of a range of mandatory assessments is required, in order to be issued your certification documentation.

Assessments for these courses may include a combination of:

• Knowledge/theory-based written short-answer questions
• Workplace-based practical activities

To successfully complete the mandatory assessment activities for this course, you will need access to an operational food preparation environment which includes access to the following fixtures and equipment:

• food handler gloves
• receptacles for storage and display purposes
• serving utensils
• appropriate changing facilities
• personal protective equipment relevant to job role
• appropriate facilities for handwashing:
  - designated hand washing sink
  - antiseptic liquid soap
  - single use towels
  - warm running water

• first aid kit
• ready to eat food items
• current plain English regulatory documents distributed by the commonwealth, state, territory or local government food safety authority
• Australia New Zealand Food Standards Code
• current organisational hygiene and food safety policies and procedures.

Certain activities required for assessment must be conducted in front of a collegue or supervisor. You will need the collegue or supervisor to document the tasks they observed you perform. An Observation Report Form is provided, which can be filled out and signed electronically or manually.

Most students finish this course in about 6-8 hours. But don't worry! You have a full 28 days from the day you sign up to complete it. If you don't finish within these 28 days, your enrolment will end. If you want to continue after, just re-enrol and pay the applicable course fee.

We strive to ensure that our students enrol into the course that best meets their needs and have the best chance of a successful outcome. The entry requirements indicated here are intended to inform you of the minimum expectations required of you as part of completing this course.

If you're in doubt, we encourage you to reach out to one of our Student Success Officers, who can assist in confirming your individual needs and give you the best advice.

As this is an online course, you are also expected to have access to a PC, laptop or other internet-connected device and Microsoft Word (or compatible software).