This unit applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation businesses
The FOOD SAFETY SUPERVISOR course requires you complete two units - SITXFSA005 & SITXFSA006. These are completed within this one cousre
Food laws require certain food businesses in the hospitality and retail food service sector to appoint at least one trained FSS. The aim of an FSS is to prevent individuals from becoming ill from food poisoning as a result of incorrect handling and preparation of food.
The FSS is nominated by the owner of a food business and may be the business owner, manager, employee (eg chef) or an external contractor (eg a person contracted to perform food service operations as part of a food business), provided they meet the criteria detailed on the previous page. For a small business, it may be most appropriate for the business owner to be the FSS.
A Food Safety Supervisor is a person who:
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is trained to recognise and prevent risks associated with food handling in a retail food business
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holds a current FSS certificate (no more than five years old),
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is not an FSS for any other food premises or mobile catering business, and
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can train and supervise other people in the business about safe food handling practices.
Business must appoint at least one trained FSS per premises;
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Ensure they hold the FSS certificate; and
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It is a legal requirement that all businesses keep a copy of their FSS certificate on the premises and produce it for inspection on request by an authorised officer.
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The Food Authority encourages businesses to display their FSS certificate
At AAAT we very proud of the business we have built, and wanted to let you know why we think we are different to the other training companies.
If you chose AAAT for your training you will get;
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Your own online training account where you can store and access your accreditations and course material. You can keep this access even after you have finished for future reference
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Engaging content via a genuine on-line learning environment (not just boring old PDF or PowerPoint slides!)
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A training and assessment team with a strong history in the hospitality industry. We only provide training for the Hospitality Industry.
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A team focussed on making your learning work for you and getting you the accreditation you need as soon as possible- We have helped over 60,000 students get their training accreditations.
Perhaps, our clients say it best….
Having been in the hospitality industry for over 35 years and due to the requirement to move interstate and internationally I’ve been required to complete a range of RSA courses. The Access All Areas training programme is one of the best training modules I have completed.
Mike, General Manager Resort Hotel, TAS
Just a quick email to mention how Alicia was exceptional with me today. She helped me throughout my RSA NSW online course and even stayed after work to make sure I would get my certificate -she saved my job and deserves the ''employee of the month''
William, NSW
I really appreciated the videos to make the situations more realistic. I also appreciated the 2nd and 3rd opportunities to get the answer correct rather than just being rejected as unsuccessful. It was also extremely helpful to know you were just a phone call away when I got really stuck.
Robyn, SA Vineyard
The Access All Areas RSA training programme was convenient and uncomplicated. The system was easy to navigate through and their customer service was excellent.
Mark, NSW
DELIVERY AND ASSESSMENT PLAN
SITSS00069 - Food Safety Supervision Skill Set
This is a nationally recognised training course that combines two units: SITXFSA005 and SITXFSA006. Together, these are commonly referred to in industry as the Food Safety Supervisor unit. The training covers the required skills, knowledge, and performance outcomes to safely handle food throughout storage, preparation, display, service, and disposal. The course follows predetermined procedures outlined in a food safety program.
You will learn to:
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Handle eggs and egg products safely
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Understand food allergies
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Store food safely
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Prepare food safely
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Provide safe single-use items
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Maintain a clean environment
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Perform effective cleaning and sanitising
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Dispose of food safely
AMOUNT OF TRAINING AND ASSESSMENT
This course includes approximately 6–7 hours of reading and online learning, followed by up to 4 hours of assessment. Assessments include knowledge-based questions (multiple choice and free text), video scenario responses, and an Observation Report.
EVIDENCE GATHERING TECHNIQUES
Evidence for competency will be gathered through:
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Quiz Questions.
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Free Text Questions.
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Video/Photo Verification.
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Third Party Observation Report.
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Competency Conversation (if required).
AMOUNT OF TRAINING
You will need around six (6) hours to complete the learning material. Assessment activities may take up to four (4) hours, depending on your experience.
Assessments are divided into two key parts:
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Knowledge – Assesses your understanding of food safety legislation, operational requirements, and duty of care.
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Performance – Assesses your ability to apply food safety procedures in practice, evaluated through the Observation Report.
ASSESSMENT
Quiz Questions
At the end of each chapter, you must answer several questions correctly to proceed.
If a question is failed three (3) times, the course will be locked. You must contact AAAT at info@aaat.edu.au to continue.
Free Text & Case Studies (Knowledge Assessment)
This section includes written responses that must meet assessment criteria. Feedback will be provided for any incorrect or incomplete answers, and resubmission will be required.
Observation Report (OR)
This report captures evidence of your practical and communication skills.
It must be completed after finishing the online course and should be submitted by an observer with hospitality industry experience.
The OR must be completed in a real or simulated food preparation setting and include:
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Verification of safe food handling and hygiene practices.
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A signed checklist by the observer.
Qualified or experienced Observers must be sourced by the learner.
Once submitted, AAAT assessors will:
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Review the OR for completeness and industry standards.
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Contact the observer for verification.
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Independently confirm authenticity of the evidence.
Video and Photographic Evidence
You are required to provide visual evidence of completing each task listed in the OR. This includes:
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Photos/videos of each task.
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A short verification video recorded by the observer confirming they directly observed each task.
Competency Conversation (if required)
If gaps are identified in your assessment, an assessor may contact you to conduct a final conversation to confirm your competency.
FEEDBACK AND COMPLETION
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Allow up to two (2) working days for assessment
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Failing any quiz question three (3) times results in course failure and requires re-enrolment
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Feedback on free text, OR, and media submissions will be provided via the learner portal
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You must respond to feedback and revise your submission before resubmitting
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Assessment begins only after all assessment have been submitted
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If needed, your assessor may contact you for clarification (Competency Conversation)
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Once successfully assessed, you will receive a Statement of Attainment
RESOURCES & EQUIPMENT
You will need access to:
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A video recording device (e.g. phone).
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Food preparation fixtures and small equipment.
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Temperature monitoring device.
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Designated handwashing facilities.
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Food ingredients and ready-to-eat food items.
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FSANZ standards, policies/procedures, and a food safety program.
COURSE MATERIAL
All learning and assessment activities are accessed through our learner portal. This includes:
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Videos, legislation, safety guides.
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Food Act and related regulations.
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Student Learner Guide.
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Links to relevant regulatory agencies.
Some materials can be downloaded for offline use.
EQUIPMENT YOU WILL NEED TO HAVE ACCESS TO
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A personal computer.
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A phone or video device for recording OR tasks.
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Food preparation area and equipment:
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Workbench, fridge, sink, storage.
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Containers, cutlery, cutting boards, utensils.
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Handwashing station with liquid soap and single-use towels.