Non-Award
This program provides participants with a set of skills to work hygienically when handling food and supervising the safety of food during its storage, preparation, display, service and disposal.
Certification requirements apply at a state and territory level to individuals involved in food handling or supervision. Certification in some States relies on the achievement of specific units of competency relating to food safety.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support specific units of competency must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
There are no entry requirements for this program.
Participants must have access to a commercial kitchen to complete this Skill Set. This may be their place of employment that operates a permanent or temporary kitchen premises, smaller food preparation or bar areas, or another suitable venue they have arranged access to.
To ensure you have the right skills and support to succeed in your course, a Language, Literacy and Numeracy (LL&N) evaluation helps identify any areas where you may need additional support to help you achieve your goals.
To achieve SITSS00069 Food Safety Supervision Skill Set, a total of two (2) units of competency must be completed as listed below.Students will be issued with a Statement of Attainment upon successful completion.
This skill set is for food handling personnel for food safety supervisors working in tourism, hospitality and catering organisations with permanent or temporary kitchen premises, and smaller food preparation or bar areas.
Skills recognition is not applicable to this course. CDU's short courses are highly targeted courses designed to help you improve a specific skill. They will help you improve your career prospects, maintain currency in your field, or allow you to try out something completely new.