How is it different from SITXFSA005?

FSA005 is about your own hygiene practices as a food handler. FSA006 is about handling the food itself, working to a documented food safety program with critical control points and monitoring records.

Most food businesses expect both, and both are core in the SIT cookery and hospitality qualifications. Ask your employer which they require.

Is this the food safety supervisor certificate?

No. Food safety supervisor requirements are set by state and local food authorities and generally need more than this unit. Check with your local food authority.

No. Assessment requires an operational food preparation area with commercial equipment including refrigeration and a temperature monitoring device.

The register names restaurants, cafes, clubs, hotels, tour operators, attractions, event catering, schools, aged care, correctional centres, hospitals, defence, canteens, fast food and in-flight catering.

SITXFSA006 Participate in safe food handling practices

About this qualification

SITXFSA006 covers handling food safely during storage, preparation, display, service and disposal. Where SITXFSA005 is about your own hygiene, this is about the food itself — and it requires working to a food safety program.

That is the real distinction. Element 1 is follow food safety program: accessing organisational procedures, controlling hazards at critical control points, completing monitoring documents, and taking corrective action when a hazard is found.

The two are usually taken together. Most SIT cookery and hospitality qualifications carry both, and food businesses generally expect both from anyone handling food beyond the most basic tasks.

Assessment is more demanding than FSA005: an operational food preparation area with a commercial grade work bench, refrigeration unit, sink, storage, a temperature monitoring device and cleaning equipment, on top of the handwashing facilities.

Roles it maps to

Settings named on the national register for SITXFSA006.

Food Handler Cook Catering Staff Aged Care and Hospital Catering

Commonly held together

The two food safety units are a pair. Above them sits food safety supervision, which is set by state and local food authorities rather than the register.

Single unit · the handler unitSITXFSA005 Use hygienic practices for food safety
Single unit · you are hereSITXFSA006 Participate in safe food handling practices
Single unit · the other ticketSITHFAB021 Responsible service of alcohol
Certificate II · contains bothSIT20421 Cookery
Certificate III · the tradeSIT30821 Commercial Cookery
Certificate III · institutional routeSIT30921 Catering

What it covers

5Core Elements

0Elective Electives

A single unit of competency with no prerequisites and no AQF level. Skills must be demonstrated in an operational food preparation area — an industry workplace or industry-realistic simulated environment. Assessment requires a commercial grade work bench, refrigeration unit, sink, storage facilities, food handler gloves, serving utensils, a temperature monitoring device, cleaning materials and equipment, designated handwashing facilities, food ingredients and ready to eat food items, and current plain English regulatory documents.

The five elements of the unit.

Element 1 Follow food safety program
Element 2 Store food safely
Element 3 Prepare food safely
Element 4 Provide safe single use items
Element 5 Maintain a clean environment

For a full list of elective units, visit training.gov.au →

Frequently asked questions

How is it different from SITXFSA005?: FSA005 is about your own hygiene practices as a food handler. FSA006 is about handling the food itself, working to a documented food safety program with critical control points and monitoring records.
Do I need both?: Most food businesses expect both, and both are core in the SIT cookery and hospitality qualifications. Ask your employer which they require.
Is this the food safety supervisor certificate?: No. Food safety supervisor requirements are set by state and local food authorities and generally need more than this unit. Check with your local food authority.
Can I do it online?: No. Assessment requires an operational food preparation area with commercial equipment including refrigeration and a temperature monitoring device.
Where does it apply?: The register names restaurants, cafes, clubs, hotels, tour operators, attractions, event catering, schools, aged care, correctional centres, hospitals, defence, canteens, fast food and in-flight catering.

Other registered providers

Filtered by where each provider is based, not where they can deliver.

NSW

TAFE NSWRTO 90003

Deliver and assess · NSW
QLD

TAFE QueenslandRTO 0275

Deliver and assess · National
WA

North Metropolitan TAFERTO 52786

Deliver and assess · WA
QLD

Halo Nation TrainingRTO 32485

Deliver and assess · QLD
QLD

National SkillsRTO 45438

Deliver and assess · QLD
QLD

Brighton PacificRTO 41138

Deliver and assess · QLD
WA

Skills Strategies InternationalRTO 2401

Deliver and assess · WA
VIC

The Management EdgeRTO 3927

Deliver and assess · National
QLD

Civil SafetyRTO 32381

Deliver and assess · QLD
NSW

Joblink PlusRTO 91434

Deliver and assess · NSW
TAS

Reach Community CollegeRTO 40747

Deliver and assess · TAS
QLD

Axial TrainingRTO 2437

Deliver and assess · QLD
Find more providers

12 of 914 providers shown — search the register for the rest
training.gov.au →

Qualifications that require this unit

This unit is core in each of these, so completing it counts toward them.

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Participate in safe food handling practices

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