Australian Food Safety Level 2 – Food Supervisor

Topics Covered

• Food safety legislation and regulations in Australia.
• The main causes and effects of food poisoning.
• Managing and understanding food allergens.
• The 12 main steps and 7 main principles of HACCP.
• The 3 main categories of hazards in the food industry.
• Implementing procedures for managing food safety.
• What are ‘product recalls’ and how to handle them.
• The role and various duties of a Food Safety Supervisor.
• Common verification activities including internal audits.

Objectives

Upon completion of this course, participants will learn:

• The legislation involved in the supervision of food.
• All about the FSANZ Food Standards Code.
• What happens when you breach food legislation.
• How to prevent the top 10 causes of food poisoning.
• The responsibilities of a Food Safety Supervisor.
• How to keep your Food Safety Program updated.

Designed for
This course is designed for employees in supervisory positions, and provides a general knowledge of the legal requirements, basic principles, and best practices relating to the supervision of food safety and hygiene for those roles. The course also meets the mandatory legislative requirements for the Food Safety Supervisor in Victoria, NSW and Queensland.

Outcomes
On successful completion of this course, participants will have the necessary skills and knowledge to supervise food safely. Participants will learn their legal obligations in relation to the sale and handling of food, and how to correctly identify and control potential food safety hazards. The nationally accredited Unit of Competency that will be issued upon successful completion of this course and associated assessment are:

• Hospitality: SITXFSA201 – Participate in Safe Food Handling Practices.
• Health: HLTFS309C – Oversee the day-to-day Implementation of Food Safety in the Workplace and HLTFS310C – Apply and Monitor Food Safety Requirements.
• Food processing: FDFFS2001A – Implement the Food Safety Program and Procedures.