This unit applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
The FSS course requires that you have completed the two units, being SITXFSA006 & SITXFSA005 - If you have not completed the SITXFSA005 unit then you will need to purchase our bundled option which covers both units - please click the following link to purchase our combined course
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
SITXFSA006 – Participate in safe food handling practices is a nationally recognised training unit of competency.
The unit is more commonly known in industry as, the Food Safety Supervisor unit and it describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food. It requires the ability to follow predetermined procedures as outlined in a food safety program
Follow food safety program.
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Handle eggs and egg products safely
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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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Cleaning and sanitizing
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Dispose of food safely.
Amount of training and assessment
Approximately six (6) hours of combined reading and online learning, with four (4) hours of assessments via a series of knowledge-based questions, multiple choice, Free Text questions, video scenarios and Other Party Observation Report (OPOR)
Evidence gathering techniques
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Multi choice questions
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Free Text Questions
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Video/Photo Verification
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Third party report (OPOR – Other Party Observation Report)
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Competency Conversation (if required)
Amount of Training
Your course will take you around six (6) hours to work through the learning material and then up to four (4) hours of assessment, depending upon your previous experience.
To ensure that you meet the learning outcomes for this unit, you are asked to complete the following General Assessment requirements – there are two (2) main sections of the assessment – Knowledge and Performance.
Knowledge assessments assess your ability to understand legislation, operational requirements to maintain required standards and duty of care around the service and consumption of alcohol.
Performance evidence is gathered by assessing your ability to undertake practical activities as per the tasks stated in the OPOR (Other Person Observation Report).
Assessment
To ensure that you meet the learning outcomes for this unit, you are asked to complete the following General Assessment requirements:
Multi Choice Assessment
Upon completion of each chapter you will be asked to answer a number of questions. Answering these correctly progresses you to the next chapter.
If you fail a question three (3) times you will be asked to complete the learning module again.
Free Text (knowledge) Assessment
The knowledge assessment refers to a series of question which must be answered correctly. these will be assessed. If required feedback will be sent to so you can review your responses and resubmit.
Other Party Observation Report (OPOR)
This section of the assessment provides evidence of practical and verbal communication skills. An OPOR (a checklist the observer must fill in) needs to be submitted once the online course is complete. The report will be used, along with the in-course assessments, to make sure you meet the requirements for this Unit of Competency.
To meet the OPOR requirements, the skills must be demonstrated in a working food preparation area.
This can be: an industry workplace or simulated work environment
The OPOR should be completed by your supervisor, employer, or someone you know with appropriate experience in the hospitality industry. This person directly observes and is able to make a valid comment on your use of safe work practices, demonstration of relevant practical skills and knowledge while performing a range of tasks in a hospitality setting.
Once the completed OPOR has been submitted, AAAT assessors will:
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Assess the OPOR to ensure all observation task have been completed to industry standard.
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Contact your Observer to verify the observation task.
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Conduct an independent verification of the Observer, checking submitted evidence is authentic.
Video and Photographic Authentication
You are required to submit proof you have undertaken all the tasks within the Observation Report. This is done by having your observer take a photo of you for each of the checklists. One photo for each checklist. The Observation Report has the details.
You and you observer must also record a short video of you authenticating yourself - Photo ID, Date of Birth, whilst your observer must also provide a Photo ID along with stating their name and a declarration stating they meet the criteria to be an onbserver and they witnessed you doing all the activities. Click here for Criteria to be an Observer
Competency Conversation (if required)
If there is any gaps in you assement an assessor may contact you for a ‘Competency Conversation’. This is a chat between you and your assessor to ensure you do understand all aspects of the course.
FEEDBACK AND COMPLETION
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Please allow two (2) working days for assessment.
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Incorrect multi quiz answers after your third attempt, will be acknowledged as a failure and you will have to undertake the learning again again.
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Feed back from your assessor for the free text questions, OPOR and Video Verification given through the learner portal. You need to review the feedback and modify your responses before resubmitting
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Please note - Your work is only assessed by a trainer and assessor, upon your submission of your OPOR.
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Competency Coversation - if a trainer and assesor needs to clarify any aspect of your submission, they will contact you for a chat.
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Once a trainer has completed there assesment you will be issued with a Statement of Attainment
Resources & Equipment
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OPOR – Other Party Observation Report Booklet
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Video recording device - phone
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Fixtures used for food preparation
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Small equipment used for food preparation
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Temperature monitoring device
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Appropriate facilities for handwashing
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Food ingredients and ready to eat food items
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FSANZ, Policies and procedures and Food Safety Program
course material
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Learning and assessment is conducted through our learning portal.
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All your learning resources including Food Act, regulations and guidelines, videos, legislation, and safety guides, are available on your learner portal.
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Assessment material is online, though some items may be downloaded.
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Links to regulatory agencies
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Student Learner Guide
Equipment you will need to have access to
Full List - Click here
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It is recommended you complete the course on a personal computer, preferably Chrome.
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A phone (or video device) to record a section of your OPOR
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You may also need access to a printer and scanner if you choose to print you observation report
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Fixtures and equipment used for food preparation. e.g., Work bench, fridge, sink, storage facilities.
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Small equipment used for food preparation. e.g., containers, cutlery, cutting boards, glassware, serving utensils, etc.
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Appropriate and designated facilities for handwashing including liquid soap, single use towels.