course deliverY

The Food Supervisor course starts as soon as you sign up, log in and select the course. You can stop your Food Supervisor course and resume exactly where you left it by signing back in with your email address and password. 

Once you have successfully completed this online Food Supervisor course, and submitted the 3rd party checklist, your Statement of Attainment will be available to download.


  1. Average time to complete online course material: 38 to 42 hours
  2. Cost: $77
  3. Payment on completion: Credit Card through Secure Pay, PayPal or by Direct Deposit
  4. 100% online theory, no classroom
  5. Start and stop whenever you like
  6. Get a Food Supervisor Certificate on completion
  7. Students have 3 months to complete the course. 
  8. 3rd party report required to be completed by your supervisor within your workplace over a period of 32 hours. 

DETaILED course information

Download the Student Handbook here.

The Student Handbook details your rights and responsibilities, as well as our complaints and appeals process.

You will need access to a workplace kitchen, computer or laptop or tablet device with internet connectivity to complete this training.

SITXFSA002 is commonly known as the Food Safety Supervisor unit of competency for food safety training within the Hospitality sector. It includes food safety practices such as how to follow Food Safety Programs & HACCP, store food safely, prepare food safely, provide safe single use items, maintain a clean environment and dispose of food safely. People at many levels use this skill in the workplace during the course of their daily activities, including cooks, chefs, caterers, kitchen hands and food and beverage attendants.

The proprietor of a food premises, which is required by the Food Act 1984 to have a food safety supervisor, must give the registering council written details of the name and qualifications of the current food safety supervisor for the premises within seven (7) days of being asked in writing to do so. The nominated FSS must have completed FSS training in the prescribed units by an RTO, such as AQT.

Upon successful completion of this course you will receive a Statement of Attainment for unit: SITXFSA002 Participate in safe food handling practices


Most food businesses in Australia have a legal obligation to employ a qualified Food Safety Supervisor on their team. Whether you are a business who needs to meet these requirements, or a food worker who wants to develop new skills and obtain a qualification, then this course is for you. Our course is nationally accredited and covers all of the key skills required to be a Food Safety Supervisor in today’s food-handling environment.


The majority of this course is assessed by short answer and multiple choice questions. Additionally, a 3rd party checklist will need to be completed by you with your Manager or Supervisor whilst you are in your place of employment. You must be observed by either your Manager or Supervisor completing the tasks on the 3rd party checklist over a period of 32 hours. This assessment covers the elements and performance criteria, skills and critical aspects for assessment and evidence related to the competency unit SITXFSA002 participate in safe food handling practices.

Once you have achieved a 100% success rate with AQT online assessment and your 3rd party checklist has been completed you will need to upload or email this checklist to us (instructions are on the 1st page of the 3rd party checklist). Once AQT has received you 3rd party checklist and it is 100% completed your assessment will be finalised and your Statement of Attainment will be available in your profile 24/7. We may call your Manager or Supervisor for verification the 3rd party report.

Your can download your Third Party Checklist assessment task here

Your Supervisor or Manager must be an expert in the Hospitality field and have been working in this industry for at least the last 3 years for AQT to considered them as an expert. This assessment MUST be completed in and operational commercial food preparation area, bar or kitchen.

Where can I work?

  1. Retail.
  2. Deli.
  3. Supermarket.
  4. 4. Cafe and Coffee Shop, Restaurant.
  5. Air hostess (also need RSA).
  6. Local fundraisers that sell food.
  7. Scout leaders.
  8. Hospitals or any business that operates a Kitchen.
  9. Hospitality and the food production industry.

This unit 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.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation areas. This includes restaurants, cafes, clubs, and hotels; 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.

Safe food handling practices are based on an organisation’s individual food safety program. The program would normally be based on the hazard analysis and critical control points (HACCP) method, but this unit can apply to other food safety systems.

It applies to food handlers who directly handle food during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen hands and food and beverage attendants.

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.

Elements and Performance Criteria



Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Follow food safety program.

1.1.Access and use relevant information from organisational food safety program.

1.2.Follow policies and procedures in food safety program.

1.3.Control food hazards at critical control points.

1.4.Complete food safety monitoring processes and complete documents as required.

1.5.Identify and report non-conforming practices.

1.6.Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.

2. Store food safely.

2.1.Select food storage conditions for specific food type.

2.2.Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

2.3.Store food at controlled temperatures and ensure that frozen items remain frozen during storage.

3. Prepare food safely.

3.1.Use cooling and heating processes that support microbiological safety of food.

3.2.Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.

3.3.Ensure safety of food prepared, served and sold to customers.

4. Provide safe single use items.

4.1.Store, display and provide single use items so they are protected from damage and contamination.

4.2.Follow instructions for items intended for single use.

5. Maintain a clean environment.

5.1.Clean and sanitise equipment, surfaces and utensils.

5.2.Use appropriate containers and prevent accumulation of garbage and recycled matter.

5.3.Identify and report cleaning, sanitising and maintenance requirements.

5.4.Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.

5.5.Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.

6. Dispose of food safely.

6.1.Mark and separate from other foodstuffs any food identified for disposal until disposal is complete.

6.2.Dispose of food promptly to avoid cross-contamination.