Food Safety Supervisor Certification

These units describe the essential skills and knowledge required for food handlers to maintain high standards of personal hygiene and safely handle food during storage, preparation, display, service, and disposal. They focus on preventing contamination and reducing the risk of food-borne illness by following organisational procedures, controlling food hazards, and applying safe food handling practices.

SITXFSA005 Use hygienic practices for food safety

SITXFSA006 Participate in safe food handling practices

The requirements apply to any organisation with permanent or temporary kitchen or food preparation areas, including restaurants, cafés, clubs, hotels, bars, event and function venues, educational institutions, aged care facilities, hospitals, correctional centres, defence sites, fast-food outlets, canteens, catering operations, tour providers, and transport catering services.

These units are intended for all staff who handle food or food contact surfaces as part of their daily duties—such as chefs, cooks, caterers, kitchen hands, stewards, food and beverage attendants, bar staff, and other personnel involved in food service.

All food handlers must comply with the Australia New Zealand Food Standards Code and follow procedures outlined in their organisation's Food Safety Program, often based on the HACCP (Hazard Analysis and Critical Control Points) method or similar systems.

In some states and territories, businesses must appoint a Food Safety Supervisor, who must be formally certified in these units through a Registered Training Organisation.

Because food safety legislation varies across jurisdictions, training developers and providers must consult the relevant state or territory food safety authority to confirm any accreditation requirements for training programs, trainers, and assessors.