This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.
The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.
This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.
It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.
Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.
In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.
Food safety legislative and knowledge requirements may differ across borders. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors.
Entry requirements
Students will need to meet the following entry requirements prior to course commencement.
Hospitality professionals responsible for food handling, including chefs, kitchen hands, café workers, and food prep staff.
Managers and supervisors overseeing food service operations in restaurants, cafes, pubs, clubs, and catering businesses.
Individuals entering the food industry who need formal food safety certification to meet regulatory and industry standards.
Existing staff who need to update or formalize their skills to comply with current food safety legislation and best practices.
This course is essential for anyone working in environments where food is prepared or served. It ensures safe food handling practices, protects public health, and helps businesses meet legal obligations under food safety laws.
Possible job titles following the completion of this course include:
This course includes the following nationally recognised unit of competency:
| Unit Code | Unit Name |
| SITXFSA005 | Use hygienic practices for food safety |
Learners will be presented with the following assessment tasks, all tasks will need to be completed in order to be deemed competent in these 2 units of competency:
| Section | Assessment Task/Activity | Assessment Method |
| 1-6 | Part A
Modules 1 – 6 Written content |
Multiple choice |
| 8 | Part B
Summative Assessment – Case studies |
Short answer questions |
| 9 | Part C
Part 1 – Portfolio of evidence: – Log book completed of tasks completed in a workplace. Part 2 – Practical assessment: – Videos demonstrating performance of food safety standards. |
– Short answer questions required for a log book.
– Observation through video submission by the learner. |
Once a competent mark is awarded, learners will be issued with a Statement of Attainment for:
This Unit of Competency is Nationally Recognised Training from Tourism, Travel and Hospitality Training Package. Certificates are emailed to students.
RPL / Credit Transfer may apply to acknowledge the students existing skills and competence.
Note: Recognition of prior learning may not be applied to students who are obtaining a FSS certificate for the first time.
This is an Online Self-Paced course with all learning activities and assessment tasks completed online through our Learner Portal. You can enrol and start your online course at any time. You can study at your own pace and have up to 4 weeks to complete the online course after which your enrolment will expire.
How quickly you complete the course depends on the time it takes you to complete each module including the multiple choice questions, short answer questions and final assessment tasks. You will need to allow a minimum of 6 hours to complete this course.
If your initial 4-week enrolment period is due to expire, you may purchase an additional 4 week extension. This must be conducted within a 6 month period of your course expiring. Refunds are not available if your course expires, unless special circumstances have taken place. Please review our refund policy for further information.
The Food handler course is competitively priced, with payment accepted via credit card for your convenience.
The course fee includes all required learning materials, assessment tasks, and certification upon successful completion.
Secure your spot today with a hassle-free payment process!
| Title | Fee |
| Full Fee | 99 |
