This course describes the performance outcomes, skills and knowledge required to responsibly sell or serve alcohol.
Responsible practices must be undertaken wherever alcohol is sold or served, including where alcohol samples are served during on-site product tastings. This unit, therefore, applies to any workplace where alcohol is sold or served, including all types of hospitality venues, packaged liquor outlets and wineries, breweries and distilleries.

The unit applies to all levels of sales personnel involved in the sale, service and promotional service of alcohol in licensed premises. Those selling or serving alcohol may include food and beverage attendants; packaged liquor sales persons selling in person, over the phone or online; winery, brewery and distillery cellar door staff; and supplier sales representatives. The unit also applies to security staff who monitor customer behaviour and to the licensee who is ultimately responsible for responsible service of alcohol (RSA) management.
The unit incorporates the knowledge requirements, under state and territory liquor licensing law, for employees engaged in the sale or service of alcohol.

In most states and territories, retail food businesses involved in the preparation, distribution, supply and sale of food to the general public are required to have at least one Food Safety Supervisor at the premises. This requirement exists to reduce the incidents of foodborne illness in the retail food service sectors and improve food handlers’ skills and knowledge.

This course will provide learners with the skills and knowledge to work hygienically when handling food and to ensure the safety of food during its storage, preparation, display, service and disposal.

To achieve the Food Safety Supervisor skills set, the following two Nationally Recognised Units of Competency are required to be completed:

• SITXFSA001 – Use hygienic practices for food safety
• SITXFSA002 – Participate in safe food handling practices

**PLEASE NOTE
A Third Party Observation Report will need to be submitted for each course, once the online component is completed. They will be used, along with the in-course assessments, to deem competence for the Units of Competency.

To meet the Third Party Report requirements, the participant will need access to a commercial or training food preparation area, bar or kitchen, where a supervisor, employer or someone with the necessary food preparation experience will observe and comment on the students use of hygienic practices and relevant skills and knowledge while performing a range of food handling tasks

The course will not be marked as complete until the Third Party Reports have been submitted and show the participant is competent for both Units. The Third Party Reports must be submitted within 3 months of course enrolment.

One Step Further will provide you with the required documentation to complete your Third Party Report.

• Recognise requirements and responsibilities of safe food handling
• What hygiene hazards are and how they can be identified
• What procedures need to be followed to eliminate potential hygiene hazards
• The importance of reporting health issues and unhygienic practices
• How to prevent food contamination and cross-contamination.
• Follow food safety programs
• Store and prepare food safety
• Provide safe single-use items
• Maintain a clean environment
• Dispose of food safely
• Report food safety hazards
• Read and interpret a food safety program and complete food-monitoring documents
• Calibrate and use a temperature probe and calculate timings
• Identify and respond to routine food safety issues
• Coordinate a range of food handling tasks while taking account of food safety issues
• Take responsibility for food safety at an operation level

Within the hospitality industry there are many potential hazards that have the potential to cause injury or illness to you and or other staff and patrons within the workplace.

To work safely, you must learn how to identify and minimise risks and follow safe work procedures.
This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices.

**PLEASE NOTE
A Third Party Report must be submitted once the course is finished. It will be used, along with the in-course assessments, to deem competence for this Unit of Competency.

The Third Party Report should be completed by a supervisor, employer or someone with appropriate experience in the hospitality industry who directly observes and comments on your use of safe work practices and your skills and knowledge while performing a range of tasks in a hospitality setting, such as a hotel, restaurant, bar, kitchen or retail outlet.

Your course will not be marked as complete until the Third Party Report has been submitted and shows the participant is competent for this unit. The Third Party Report must be submitted within 3 months of course enrolment; submission does not ensure competence.
One Step Further will provide you with the required documentation to complete your Third Party Report.

Upon completion of this course you will know how to:

• Follow organisational health and safety procedures.
• Incorporate safe work practices into own workplace activities.
• Follow safety directions of supervisors, managers and workplace safety warning signs.
• Use personal protective equipment and clothing or designated uniform.
• Promptly report unsafe work practices, issues and breaches of health, safety and security procedures.
• Follow procedures for emergency situations.
• Recognise emergency and potential emergency situations.
• Follow organisational security and emergency procedures.
• Seek assistance from colleagues or authorities during emergency situations.
• Complete emergency incident reports accurately, following organisational procedures.

Our face to face short courses are the suited for individuals who do not wish to study online and require interactive training and assessment in a classroom environment.