Food Safety Supervisor training is industry-specific. When you complete your training, you will be awarded a Statement of Attainment containing the units of competency relevant to your industry. This series of unit of competency guides is designed to tell you more about the units of competency that you will be awarded.
For a full list of industries and their associated units of competency please see our Food Safety Supervisor Industry Overview.
About SITXFSA006 - Participate in safe food handling practices
This unit is one of two required to be a Food Safety Supervisor in the Hospitality sector. It also applies to the Transport and Distribution sector. SITXFSA006 takes an in-depth look at what is required to implement a food safety program, and how to identify and correct any possible food safety breaches.
Having completed this unit of competency, the trainee is expected to be able to locate and understand the food safety program, know how to identify and correct any food safety breaches, understand how to dispose of waste and contaminated goods safely, and maintain personal hygiene in a manner appropriate to the workplace. This includes knowing what to do, and what not to do, in the case of illness.
Unit Descriptor
This unit of competency covers 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. This unit supersedes and is equivalent to SITXFSA002.
Application of the Unit
This unit applies to all tourism, hospitality and catering organisations with permanent or temporary kitchen premises or smaller food preparation areas.
This includes restaurants, cafes, clubs, hotels, tour operators, attractions, function, event, exhibition and conference caterers, educational institutions, aged care facilities, correctional centres, hospitals, defence forces, cafeterias, kiosks, canteens, fast food outlets, residential caterers, in-flight and other transport caterers.
Safe food handling practices are based on an organisation’s individual food safety program. The program is typically 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.
Click here to download the full unit outline (Adobe PDF Format)
Other Unit of Competency Guides
For your convenience, the complete list of additional current Unit of Competency guides is provided below:
- SITXFSA005: Use hygienic practices for food safety
- SIRRFSA001: Handle food safely in a retail environment
- FBPFSY1002: Follow work procedures to maintain food safety
- FBPFSY2002: Apply food safety procedures
- HLTFSE005: Apply and monitor food safety requirements
- HLTFSE007: Oversee the day-to-day implementation of food safety in the workplace
- HLTFSE001: Follow basic food safety practices
