Combined Safe Food Handling

Short Course Description

This course delivers the combined requirements for the following units required for the NSW Food Authority Food Safety Supervisor qualification:

SITXFSA001 Use hygienic practices for food safety

This unit describes the skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

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.

SITXFSA002 Participate in safe food handling practices

This unit describes the 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.

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.

This course will incorporate mandatory allergen and egg safety modules required by NSW Food Authority to meet the Food Safety Supervisor course requirements.

Entry requirements or Pre-requisites

There are no entry requirements for this qualification. However, please consider your needs before enrolment into this course. This course is a higher level assessment of basic safe food handling and is based around employer-specific company policies and procedures. You would require a working knowledge of these concepts. If you don't require a NSW Food Authority Food Safety Supervisor certificate, consider if Safe Food Handling Level 1 meets your requirements as SITXFSA001 is the pre-requisite unit to many SIT Hospitality units.

Documents issued on successful completion

On successful completion of this course students will be issued with a Statement of Attainment for the nationally recognised unit of competency completed as part of the course. ​

Additionally, provided that you also hold SITXFSA001 Use hygiene practices for food safety, you will receive a NSW Food Authority Food Safety Supervisor LAB Certificate. This certificate is valid for a period of 5 years from the date of issue, after which time you will be required to complete a reaccreditation course within a required timeframe or complete the full course again to maintain this certification.

Unit Code/s:
SITXFSA001 Use hygienic practices for food safety
SITXFSA002 Participate in safe food handling practices


Learning outcomes
The delivery of this course will cover the following elements:

  1. Follow hygiene procedures and identify food hazards
  2. Report any personal health issues
  3. Prevent food contamination
  4. Prevent cross-contamination by washing hands
  5. Follow food safety program
  6. Store food safely
  7. Prepare food safely
  8. Provide single use items
  9. Maintain a clean environment
  10. Dispose of food safely

Course duration
7 hours

Assessments Conducted
Formal assessment will be conducted in order to assess individual’s competency regarding the required skills and knowledge within the unit of competency.

The following assessments will be conducted as part of this short course:

  • Written knowledge assessment
  • Case study assessment
  • Role play observation assessment

In addition to the above, students must demonstrate use of safe​ food handling practices in food handling work functions on at least three occasions to pass assessment.