Food Safety Supervision Skill Set

This course can be delivered/assessed in the workplace or at facility organised by the training provider.

Course durations can vary for multiple reasons, so the durations below are the minimum possible amount.

• Refresher face-to-face contact time of at least 8 Hours

• Face-to-Face face-to-face contact time of at least 11 Hours

• Online with face-to-face assessment face-to-face contact time of at least 2 Hours

An individual undertaking this course with Allens Training Pty Ltd will need to demonstrate the following to be eligible for entry:

• An official form of photo identification (e.g., driver’s licence, passport, or student ID). 

• Visual acuity to identify food hazards as well as clean and sanitise equipment and materials

• Follow personal hygiene requirements including wearing appropriate flat, enclosed, rubber soled shoes for comfort and safety, long hair should be tied back and all unnecessary jewellery removed.

Online learning: Students must have basic digital literacy skills to navigate online platforms, complete assessments, and access course materials. Before enrolment, students should assess their ability to engage in online learning. Support is available where required. The online learning program can be found in the student portal. Students must have access to a computer, smart phone, tablet or other electronic device with access to the internet to complete the online studies and associated assessment tasks.

Delivery mode: Online with face-to-face The online pre-course learning and theory assessment is expected to take approximately 7-8 hours to complete. These timeframes are estimates. Individuals with prior experience in similar training may complete the online component in less time, while those new to the subject may need more time to complete all the learning content and theory questions

IMPORTANT: Please note this course does not cover the additional requirements set by the NSW Food Authority for NSW Food Safety Supervisor certification.  A NSW Food Authority Food Safety Supervisor (FSS) certificate will not be issued upon completion of this Skill Set. If you are based in NSW and require a NSW FSS certificate, you will need to complete a NSW Food Authority-approved Food Safety Supervisor course through an approved provider. Please note that Allens Training does not currently offer a NSW Food Authority-approved Food Safety Supervisor course. 

Individuals undertaking this course will be expected to complete both written and practical assessment tasks.

This certificate has an industry recommended renewal period of 60 months

Please note that enrolment to this course is made with Allens Training Pty Ltd RTO 90909. Please refer to the student handbook located on the RTO website allenstraining.com.au (https://allenstraining.com.au/students/student-handbook) for all details relating to rights and responsibilities including complaints and appeals.

Performance tasks and practical scenarios:

• Perform CPR on an adult (incl. the use of an AED and placing a casualty into the recovery position)

• Perform CPR on an infant

Theory assessment: A written assessment consisting of multiple-choice questions.  

Students are required to complete a self evaluation against the following core skills as part of the enrolment process. This will allow your trainer to understand any additional support that may be required during the course delivery and assessment.

• Learning

  I can learn how to handle and store food safely by following instructions and remembering key steps, such as keeping food at the right temperature and being aware of allergens.

• Reading

  I can read and understand labels on food packaging and cleaning products, as well as storage requirements

• Writing

  I can write short notes or checklists to help keep track of food safety steps, like recording food storage or keeping temperature logs.

• Oral Communication

  I can remind someone of simple food safety rules, like washing their hands, using clean utensils, or wiping down benches.

• Numeracy

  I can use basic maths to check temperatures, follow time guidelines, and measure ingredients accurately.

Performance tasks and practical scenarios:

• Follow hygiene procedures 

• Prevent food contamination

• Report unsafe hygiene practices

• Calibrate a probe thermometer to ensure accuracy

• Demonstrate how to manage safe food handling practices at the following critical content points – receipt, storage, preparation, processing, display, packaging, transporting and disposal

• Follow procedures to report incidents of food contamination
  

Documentation

• Thermometer Calibration Log

• Food receipt

• Log for 2-hour/4-hour rule

• Cleaning and sanitising record

Theory assessment: A written assessment consisting of multiple-choice and short answer questions.