FFS504-1
Food Safety Supervisor - Online
Under the Queensland Food Act 2006, VIC Food Act 1984 and NSW Food Act 2003, every licensable food business in Queensland, VIC and NSW is required to have a trained and registered Food Safety Supervisor.
Southbank Institute of Technology is a Registered Training Organisation and a leader in online food safety training. Our food safety supervisor course meets Australian legal requirements and provides a comprehensive understanding of food safety in the workplace.
Proper food safety is everyone’s responsibility. In order to keep your customers, your staff and your work place safe, you need to ensure safe food practices are carried out. Our 100% online course is a convenient and cost effective way to be sure you or your employees are handling food correctly.
The Food Safety Supervisor course prepares you with an extensive understanding of the role a food safety supervisor must play within the workplace. We ensure you have all the required skills and knowledge to implement and manage a food safety program from identifying hazards to corrective actions, critical control points to operational policies and procedures.
The business' Food Safety Supervisor is a person who:
• knows how to recognise, prevent and alleviate the hazards associated with food handling at your premises;
• has the ability and authority to supervise other people handling food at your premises and ensure that food handling is done safely.
Anyone can be a Food Safety Supervisor including the business owner, manager or an employee, provided they meet the criteria detailed above.
Southbank Institute of Technology is a Registered Training Organisation and a leader in online food safety training. Our food safety supervisor course meets Australian legal requirements and provides a comprehensive understanding of food safety in the workplace.
Proper food safety is everyone’s responsibility. In order to keep your customers, your staff and your work place safe, you need to ensure safe food practices are carried out. Our 100% online course is a convenient and cost effective way to be sure you or your employees are handling food correctly.
The Food Safety Supervisor course prepares you with an extensive understanding of the role a food safety supervisor must play within the workplace. We ensure you have all the required skills and knowledge to implement and manage a food safety program from identifying hazards to corrective actions, critical control points to operational policies and procedures.
The business' Food Safety Supervisor is a person who:
• knows how to recognise, prevent and alleviate the hazards associated with food handling at your premises;
• has the ability and authority to supervise other people handling food at your premises and ensure that food handling is done safely.
Anyone can be a Food Safety Supervisor including the business owner, manager or an employee, provided they meet the criteria detailed above.
 |
Career Opportunities
Hospitality and Retail – supermarkets, convenience stores, grocers, delicatessens, restaurants, hotels, take aways & cafes, catering for private functions, regular markets and stalls
Food Processing – flour mills, canneries, packers, bakers, breweries, catering for airlines, ice manufacturing, wine production, pre-prepared meals.
Food Processing – flour mills, canneries, packers, bakers, breweries, catering for airlines, ice manufacturing, wine production, pre-prepared meals.
Entry Criteria
Students must have an Industry contact, as a 3rd Party Report must be completed as an assessment item. This could include a head chef, sous chef, owner, manager or colleague.
Program Duration
Online: Students have 4 weeks (28 days) from the date of enrolment to complete this program. Important - No extension without a medical certificate.
Students must supply a current, valid email address upon commencement as well as access to the following software and hardware:-
• PC running Windows 95 or above, with sound output
• A 56k modem or broadband connection with the Internet
• Internet Explorer 6 or equivalent
• Microsoft Word
• Microsoft Outlook or another email program
• Flash 8 player
E-learning technical assistance is available on 1300 725 353.
Monday to Thursday – 8.00am until 7.00pm
Friday – 8.00am until 5.00pm
Corporate Training can also be arranged for groups of 10 or more.
Students must supply a current, valid email address upon commencement as well as access to the following software and hardware:-
• PC running Windows 95 or above, with sound output
• A 56k modem or broadband connection with the Internet
• Internet Explorer 6 or equivalent
• Microsoft Word
• Microsoft Outlook or another email program
• Flash 8 player
E-learning technical assistance is available on 1300 725 353.
Monday to Thursday – 8.00am until 7.00pm
Friday – 8.00am until 5.00pm
Corporate Training can also be arranged for groups of 10 or more.
Program Award
Statement of Attainment
Please allow up to 21 days for Results of Assessment and Statement of Attainment to be issued.
For students enrolling into the the NSW program, the NSW Food Authority certificate will be issued within 5 days.
Please allow up to 21 days for Results of Assessment and Statement of Attainment to be issued.
For students enrolling into the the NSW program, the NSW Food Authority certificate will be issued within 5 days.
How to Apply
To enrol, please contact us on 13 72 48 during business hours (Eastern Standard Time):
8:30am to 5:00pm Monday, Tuesday, Thursday and Friday9:30am to 5:00pm on Wednesday.Once your enrolment and payment have been processed, you will be sent an email with User Name and Password (this may take up to 2 hours)
Payment: Mastercard or Visa accepted (single enrolments only)
Applications Close
As this program has continuous enrolments, students can enrol at any time throughout the year.
Cost
Full Fee $210.00
An additional $34.50 will apply for students enrolling into the NSW program, as an official NSW Food Authority Certificate is issued.
An additional $34.50 will apply for students enrolling into the NSW program, as an official NSW Food Authority Certificate is issued.
For Additional Information
| Location: | Southbank |
| Telephone: | 13 72 48 |
| Facsimile: | 07 3244 5480 |
| Address | |
| In Person: | D Block Level 4 Corner of Colchester & Tribune Streets South Brisbane |
| Mail: | Locked Mail Bag 14 South Brisbane QLD 4101 |
| Email: | enquiry@southbank.edu.au |
| Find us at: | www.Southbank.edu.au |
Course Outline
| Queensland and Victoria Enrolments | Course Code | Course Name |
| SITXOHS002A | Follow workplace hygiene procedures |
| SITXFSA001A | Implement food safety procedures |
| FDFFS2001A | Implement the food safety program and procedures |
| SIRRFSA001A | Apply retail food safety practices |
| New South Wales Enrolments | Course Code | Course Name |
| SITXOHS002A | Follow workplace hygiene procedures |
| SITXFSA001A | Implement food safety procedures |
| SIRRFSA001A | Apply retail food safety practices |
This brochure was last updated Wednesday, 8 February 2012
Total course tuition fees are indicative only. Fees are subject to annual adjustment. For FEE-HELP and VET FEE-HELP eligible courses, the unit fees are charged according to the study period in which the unit is commenced. The unit fees outlined in this document apply to census dates between 01 January 2012 and 30 June 2012. Unit fees will not change for this period. All information was accurate at time of printing, however, Institute policies, fees and details are subject to change without notice. Course commencement is dependent on sufficient enrolments, accreditation and registration requirements. From the 1st January of each year, programs are subject to a fee increase in line with the annual Consumer Price Index (CPI).
Total course tuition fees are indicative only. Fees are subject to annual adjustment. For FEE-HELP and VET FEE-HELP eligible courses, the unit fees are charged according to the study period in which the unit is commenced. The unit fees outlined in this document apply to census dates between 01 January 2012 and 30 June 2012. Unit fees will not change for this period. All information was accurate at time of printing, however, Institute policies, fees and details are subject to change without notice. Course commencement is dependent on sufficient enrolments, accreditation and registration requirements. From the 1st January of each year, programs are subject to a fee increase in line with the annual Consumer Price Index (CPI).
