Course Description
This fully online food safety course offers comprehensive training on the correct procedures for handling food safely across all stages of the food supply chain. Designed to help individuals meet industry standards and legal requirements, the course covers the identification and management of food safety hazards at critical control points—including receiving, storage, preparation, processing, display, serving, packaging, transport, and disposal.
Participants will gain practical knowledge of safe food handling practices to prevent contamination and ensure the health and wellbeing of consumers. The course promotes best practices aligned with food safety regulations and is ideal for those working in food service, hospitality, catering, and community or healthcare environments. By completing this training, learners will be equipped to contribute to a safer food environment and uphold high standards of hygiene and compliance.
Full details of this unit of competency can be viewed via the National Training Register.
Please ensure that you read and understand the entry and assessment requirements listed below prior to enrolling. Particularly for nationally recognised units of competency to ensure that you will be able to complete any workplace specific or video creation and upload tasks that may be included.
Who It's Designed For
- Food handlers in hospitality, catering, or retail
- Kitchen staff in aged care, childcare, or healthcare settings
- Café and restaurant employees
- Canteen and food kiosk workers
- Volunteers involved in food preparation or service
- Supervisors and team leaders managing food safety procedures
- Anyone responsible for receiving, preparing, storing, transporting, or serving food
Course Content
- Important Course Information - 100% Online (Video)
- Student Identification and Declaration (Assessment)
- Hygiene practices, Food handler - Food Safety Regulations (Presentation)
- SITXFSA006 - Theory Questions - Module 1 (Assessment)
- Hygiene practices, Food Handler - Personal Health & Hygiene (Presentation)
- SITXFSA006 - Theory Questions - Module 2 (Assessment)
- Hygiene Practices, Food Handler - Hazards, Incidents & Preparation (Presentation)
- SITXFSA006 - Theory Questions - Module 3 (Assessment)
- Food Safety - Cleaning and sanitising (Presentation)
- SITXFSA006 - Theory Questions - Module 4 (Assessment)
- Hygiene Practices, Food Handler - HACCP, Temperatures & Allergens (Presentation)
- Food Safety - 2-Hour/4-Hour Rule (Video)
- SITXFSA006 - Theory Questions - Module 5 (Assessment)
- SITXFSA006 - Third Party Report (Assessment)
- SITXFSA006 100% Online Summary (Presentation)
Qualification & Certificate
The following unit(s) will be awarded to successful participants in this course.
The certificate will be issued by Allens Training Pty Ltd - RTO 90909.
SITXFSA006 - Participate in safe food handling practices.
Course Format & Duration
The online learning and assessment is expected to take approximately 5-6 hours to complete. These timeframes are estimates. Individuals with prior experience in similar training may complete the course in less time, while those new to the subject may need more time to complete all the learning content and assessment questions.
This course is delivered fully online and will be self-paced. Students are expected to complete this course within six (6) months after enrolment.
Entry Requirements
An individual undertaking this course will need to demonstrate the following to be eligible for entry:
As a registered training organisation (RTO), delivering nationally recognised training, we must verify a student's identity before undertaking the assessment. To meet this requirement, you will be required to show your photo identification to the camera and state your full name, as listed on your identification document.
Visual acuity to identify food hazards as well as clean and sanitise equipment and materials.
Follow personal hygiene requirements including wearing appropriate flat, enclosed, rubber soled shoes for comfort and safety, long hair should be tied back and all unnecessary jewellery removed.
Students must either be employed or secure a volunteer position at a workplace that will provide a third-party observer. This observer is responsible for witnessing and documenting the student's demonstrations using Allens Training third-party report form.
Please note: This course has been designed for people who have already completed SITXFSA005 Use hygienic practices for food safety (Level 1 Food Handlers course).
Whilst SITXFSA005 Use hygienic practices for food safety is not a pre-requisite, it is recommended that you complete that course prior to commencing this unit. Some basic food handling and hygiene procedures covered in the SITXFSA005 Use hygienic practices for food safety will not be covered in detail in this unit. If you have not completed SITXFSA005 Use hygienic practices for food safety and need to complete SITXFSA006 Participate in safe food handling practices, you may like to consider completing SITSS00069 Food Safety Supervision Skill Set which includes both units, SITXFSA005 and SITXFSA006.
IMPORTANT: A NSW FSS certificate will not be issued upon completion of this unit. If you work in NSW and require a NSW FSS Certificate, we recommend you complete the NSW Food Safety Supervisor course.
Please note: If your role involves working with vulnerable people - such as the elderly, children and babies such as in childcare, pregnant women, people with medication conditions, immune deficiencies and/or allergies - the following units may be more applicable to your needs:
HLTFSE001 Follow basic food safety practices
HLTFSE005 Apply and monitor food safety requirements
HLTFSE007 Oversee the day-to-day implementation of food safety in the workplace
Assessment Requirements
Practical assessment:
Students are required to upload one (1) video of your workplace supervisor/manager/team leader completing a Third Party Observation Declaration
Documentation:
Third Party Observation Report
Theory assessment:
A written assessment consisting of case studies and multiple-choice questions
Please note: You will be required to make one (1) video of your workplace supervisor/manager/team leader, verbally confirming you have completed the required observation outcomes, as listed in the Third Party Observation Report.
If your workplace supervisor/manager/team leader does not wish to complete the video declaration, please consider an alternative mode of delivery (eg online with face-to-face assessment).
Certificate Renewal Requirements
Learner Rights & Responsibilities
Enrolment in this course is via Off Road Aid and conducted through Allens Training Pty Ltd (RTO 90909). For full details regarding your rights and responsibilities, including information on complaints and appeals, please refer to the Student Handbook available on the RTO website.
Course Cost
How To Get Started
