Wide range of accredited and non-accredited courses. Includes NSW Licensee training and Advance Licensee training.


This course satisfies the training requirements for a Food Safety Supervisor in Victoria for business such as supermarkets, convenience stores, grocers,  delicatessens, restaurants, cafes, and hotel. Click here to read Victoria Health Food Safety Supervisor requirements.

This is two courses in one, with SITXFSA001 and SITXFSA002 listed on the Statement of Attainment.



Food Supervisor – SITXFSA001 + SITXFSA002


Food Supervisor – SITXFSA001 + SITXFSA002
Allergen management course

* non-accredited course. Receive a certificate of completion.


Cost$86 only (inc GST)
Unit code & nameSITXFSA001 Use Hygiene Practices for Food Safety &SITXFSA002 Participate in Safe Food Handling Practices
Pre-requisiteNo previous knowledge or experience required.
DeliveryThis is one course covering both the above units of competency. All content delivered online + online assessment questions.


A Practical skills demonstration (Workplace skills appraisal) is required to be conducted as part of the process.  Please read the “assessment” tab for more information.

Time3 minutes to enrol,  approx 6-8 hours – self paced + supervisor report, 4 weeks to complete.
PaymentMastercard/Visa through our Eway internet payment facility.
QualificationNational Statement of Attainment sent by email ONLY.
ValidValid in all states of Australia in the hospitality, retail and tourism industries.
Learner’s rightsClick here to read…  our student handbook and documents relating to learner’s rights including our complaints and appeals procedure.

How Long?

It takes 3 minutes to enrol and pay.  The course takes  approximately 6-8 hours to complete depending on your existing knowledge + supervisor report. No need to finish the course in one session!  Log in and out as many times as you like, the system remembers which questions you answered correctly.

You have 4 weeks from date of enrolment to complete your course.  After that, your course will expire, and you will not be able to access it. There are no refunds and no extensions if you do not complete the course within the time frame given.

How does it work?

Click “Start Now” button, enter your details, and proceed to the payment page and pay. After payment, you have immediate access to your “My Training”. Click on the name of the course to start. No need to wait for an email with log in details.

The course is broken down into small, manageable sections designed to improve your learning. At the end of each section is a multiple choice quiz. Please read the assessment tab for more information.

Completion requirements

To complete this course you need to:

Identification: Upload a photo of your photo identification to our system (very easy!). Same day certificate if you upload your identification by 4pm Queensland time on a business day,  (if you have finished the course).

Unique Student Identifier (USI):  Provide a USI. It is very easy to do and is part of your registration process with us and is a government requirement. All training providers are required to collect your USI.  Click here to visit the USI website.

Supervisor Report – There are some things we cannot see you do on your computer. You will need to demonstrate your skills to somebody you work with or someone who works in the food industry. Please read the assessment tab below very carefully. There are no refunds if you cannot get the report signed off.  Please read the assessment tab for more information.


You are assessed using four (4) methods:

  • Multiple choice questions;
  • Case studies;
  • Project questions; and
  • Supervisor Report

To be deemed competent in this subject, you are required to answer ALL questions in ALL sections correctly.

Multiple Choice Questions

There are a number of sections in this course. At the end of each section is an assessment. You are required to study each section in sequence and answer every question correctly to move onto the next section.

How it works:

1. Read the question;

2. Select your answer/s from the selection of answers given;

3. Press “Submit”;

4. Move onto the next question;

5. At the end of the questions, you will receive the result of your assessment.

If you answer all questions correctly, you will progress to the next section.

If you answer any questions incorrectly, you will have repeat all the questions for that section.  You will be given feedback on which question you answered incorrectly. You will then be returned to the beginning of the assessment for that section.  You will have to answer all the questions again before you can move onto the next section.

You can take the test as many times as you need.

Review Learning Material

To review the learning material relevant to a question:

1. Click “Click here to review the course material for this question”. This link appears above the answers.

2. You return to the page relevant to the question.

3. When you have finished reviewing the section, click the “return to assessment” link on the left hand side of the screen.

4. You will be returned to the question.

Case Studies & Project Questions

There are multiple case studies and project questions (simulated work environment). Taken from the whole course, the case studies and projects are designed to put your knowledge into practice in real life situations. Case studies and project questions require multiple choice answers. This works in the same way as the multiple choice questions worked. You may need to refer to the PDF of the course notes.

Supervisor Report 


After you complete the online assessment, you are required to complete and return the Supervisor Report. The report forms are part of the overall assessment. The report is in the final assessment of the course.

It is a requirement that you demonstrate the skills you gained from the online course over three separate shifts (approx. 4 hours each) in a real workplace. These shifts must be after you start the course.

A real workplace must include an operational commercial food preparation area, bar or kitchen with the fixtures, large and small equipment and workplace documentation.

You are required to demonstrate that you work in accordance with the organisation food safety procedures and legislation. You must show you can:

  • Implement procedures for food safety.
  • Store food safely
  • Prepare food Safely
  • Provide safe single-use items
  • Maintain a clean environment
  • Dispose of food safely
  • Demonstrate your ability to access and interpret food safety procedures.

Ensure the person completing your supervisor report, observes you doing everything listed on three separate occasions.

Who can sign off my supervisor report?

Your Supervisor Report must be completed by someone who is currently working in the food industry. It can be someone:

  • you are currently working with, or
  • you have previously worked with (within the last 12 months), or
  • you have volunteered with.

Are you not working in the food industry? 

Here are a few options if you are new to the industry to have the practical assessment completed:

  1. If you have worked in the food industry before, then you can have a past manager or co-worker complete the assessment. They don’t need to be a chef or a trained food safety supervisor. It can be anyone currently employed in the food industry (with a minimum of 12 months experience).
  2. If you have a friend or family member employed in the food industry, they can also sign off on your practical assessment. Again, it doesn’t need to be a qualified chef or food safety supervisor; It can be anyone currently employed in the food industry (with a minimum of 12 months experience).
  3. You can volunteer for a few shifts with a charity, community organisation or other food business. Many places are happy to have volunteers help out in return for completing the observer report. If you’re looking for charities near you, a great place to find out more information is your local council.

SITXFSA001 – Use Hygiene Practices for Food Safety

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

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

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centres; hospitals; defence forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

Elements describe the essential outcomes.Performance criteria describe the performance needed to demonstrate achievement of the element.
  1. Follow hygiene procedures and identify food hazards.
1.1.Follow organisational hygiene procedures.


1.2.Report unsafe practices that breach hygiene procedures promptly.

1.3.Identify food hazards that may affect the health and safety of customers, colleagues and self.

1.4.Remove or minimise the hygiene hazard and report as appropriate for follow-up.

  1. Report any personal health issues.
2.1.Report personal health issues likely to cause a hygiene risk.


2.2.Report incidents of food contamination resulting from personal health issues.

2.3.Cease participation in food handling activities where own health issue may cause food contamination.

  1. Prevent food contamination.
3.1.Maintain clean clothes, wear required personal protective clothing, and only use organisation-approved bandages and dressings.


3.2.Prevent food contamination from clothing and other items worn.

3.3.Prevent unnecessary direct contact with ready to eat food.

3.4.Ensure hygienic personal contact with food and food contact surfaces.

3.5.Use hygienic cleaning practices that prevent food-borne illnesses.

  1. Prevent cross-contamination by washing hands.
4.1.Wash hands at appropriate times and follow hand washing procedures consistently.


4.2.Wash hands using appropriate facilities.


SITXFSA201 – Participate in Safe Food Handling Practices

This unit describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food within a range of service industry operations. It requires the ability to follow predetermined procedures as outlined in an organisation food safety program.



Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Follow food safety program.

1.1.Access and use relevant information from organisational food safety program.

1.2.Follow policies and procedures in food safety program.

1.3.Control food hazards at critical control points.

1.4.Complete food safety monitoring processes and complete documents as required.

1.5.Identify and report non-conforming practices.

1.6.Take corrective actions within scope of job responsibility for incidents where food hazards are not controlled.

2. Store food safely.

2.1.Select food storage conditions for specific food type.

2.2.Store food in environmental conditions that protect against contamination and maximise freshness, quality and appearance.

2.3.Store food at controlled temperatures and ensure that frozen items remain frozen during storage.

3. Prepare food safely.

3.1.Use cooling and heating processes that support microbiological safety of food.

3.2.Monitor food temperature during preparation using required temperature measuring device to achieve microbiological safety.

3.3.Ensure safety of food prepared, served and sold to customers.

4. Provide safe single use items.

4.1.Store, display and provide single use items so they are protected from damage and contamination.

4.2.Follow instructions for items intended for single use.

5. Maintain a clean environment.

5.1.Clean and sanitise equipment, surfaces and utensils.

5.2.Use appropriate containers and prevent accumulation of garbage and recycled matter.

5.3.Identify and report cleaning, sanitising and maintenance requirements.

5.4.Dispose of or report chipped, broken or cracked eating, drinking or food handling utensils.

5.5.Take measures within scope of responsibility to ensure food handling areas are free from animals and pests and report incidents of animal or pest infestation.

6. Dispose of food safely.

6.1.Mark and separate from other foodstuffs any food identified for disposal until disposal is complete.

6.2.Dispose of food promptly to avoid cross-contamination.

Frequently Asked Questions

How do I log into my account?

Go to http://cleartowork.energe3.com.au/

Click on ‘Login’ at the top right of the screen.

Enter your email address and the password you set up when you enrolled in the course.

Click on ‘My Training’ at the top right of the screen.

I can’t log in? It says incorrect email or password

The system automatically sends an email with the details you set up. The email may be in your junk/spam folders.

No email?  You made a typing mistake on your email when you registered with us. Send us an email info@cleartowork.com.au

How do I start my course? I have paid my money but do not know how to start the course.

From your ‘My Training” screen, click on the name of the course to start, or click the start button beside the name of the course.

It’s asking me to pay again? Are you trying to rip me off?

Click on “My training” (top right of screen)

Click on the name of the course to start, or click the start button beside the name of the course.

It says my course is expired?

You have 4 weeks from the date of enrolment to complete your course.  After that, your course will expire, and you will not be able to access it. There are no refunds if you do not complete the course within the time frame given.

How do I get to “my training”?

To start your course, click on the name of the course in your “My Training” screen.

Go to http://cleartowork.energe3.com.au/login

Enter your email and password (this is what you set up when you registered for the course),

Click “Sign in” to get to “My Training”.

No courses in “My Training”– I have paid my money, but have no courses

Your internet connection dropped out before sending our system the payment confirmation code.

Send an email to info@cleartowork.com.au with your Eway receipt and the courses will be added to your account.

Download your Statement of Attainment or Certificate of Completion

Beside the name of the course you have completed is a paperclip (in the certificate column), click the paperclip to download, save and print your certificate.

I purchased more than one course, how do I log into the other courses that I purchased?

Log into your “My Training” account.

To do this, go to Log In from the far right of the screen our website, enter your email and password.  From the ‘My Training’ screen, simply click on the course name to start.

In what format are my certificates? Can I save them?

The certificates are in PDF format. You can save the attachment to your hard drive, portable hard drive or memory stick.

Can I print the certificate?

Yes, simply open the PDF attachment and print it.

I cannot find my Statement of Attainment or Certificate. How do I get another copy?

Simply log into your training account and re-print them.

Is there an age limit to complete online RSA & RSG courses?

There is no upper or lower age limit for completing RSA or RSG training.  However, if you are under 18 years old, you may have limited vocational outcomes after completing this course, as some states require you to be 18 years old to work in a licensed venue.

Which payment gateway do you use? Is it secure?

We use eWAY. eWAY take transaction security very seriously. Card numbers are stored under heavy encryption on bank-grade servers, with backups in multiple cities.

How can I pay?

You can pay online with a credit card.

How do I enrol?

Simply click the “start now” button, complete the student details, and accept the terms and conditions then proceed to the payment page. Once your payment is complete, you will be taken straight to your “My Training” screen. Simply click the name of the course to begin.

When can I start the course? Do I need to receive an email to start the course?

As soon as your payment is processed you are taken straight to “my training” screen. Read the on this page to learn how to access your “My Training” account.

You will receive an email with your username, password and course details. This is for your reference only. Please check your spam/junk files if you cannot find it. However, you do not need this email to begin the course.

Why do I need to enter my date of birth during enrolment?

We are required to verify your identity. It is a government requirement that we capture this information.

How will my name appear on my certificate?

Our system will print your name EXACTLY as you enter it into the enrolment screen. Please take care to spell your name correctly and use capitals correctly.

What happens if I enter the wrong information during enrolment? Can it be changed?

Simply send an email to info@cleartowork.com.au and we can amend the information.

Remember to be careful when entering your information; our system will print on your certificate EXACTLY what you enter at the enrolment screen.

I cannot remember my password. What do I do?

Your password is in the email that you received on enrolment. Please check your spam/junk files if you cannot find it. If you cannot find the email, please contact us at info@cleartowork.com.au

Do I have to finish the course in one session?

Refer to the individual course, for requirements.

How do I log back into a course?

Go to info@cleartowork.com.au, select “Log in continue course” from the far-right hand side of the screen.

At the login screen, enter your email address and password.

From your “My Training” screen, click on the name of the course you wish to continue.

What type of computer can I use?

You do not need to install software, so it does not matter which type of computer you use. You can use any computer that connects to the internet

Can I use a computer other than my home computer?

Yes, you only need access to the internet to access your course.

How does the course work?

Click “Start Course Now” button, enter your details, and proceed to the payment page and pay. After payment, you are given immediate access to your “My Training”. Simply click on the name of the course when you are ready to start. No need to wait for an email with log in details.

The course is broken into sections. At the end of each section is an assessment. Please read “How will I be assessed” for more details on assessment.

Is there an exam? How am I assessed?

Assessment details for each course are clearly listed on each course pages under the heading” How am I assessed”. Each course contains online assessment which includes multiple choice. Please read the assessment tab for this course. There are NO refunds if you fail to read how the assessment works.

How will I know if I got the question right?

At the end of all the questions, will be given a summary of the questions you got wrong. If you got any questions wrong, you need to complete the whole assessment for the section you are on before you move onto the next course. Yes, even if you only got one wrong.

How long do I have to finish my course?

You have 4 weeks from the date of enrolment to complete your course.  After that, your course will expire, and you will not be able to access it. There are no refunds if you do not complete the course within the time frame given.

If you could not find the answer to your question, email us: info@cleartowork.com.au

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Training and assessment is conducted by Clear to Work Pty Ltd RTO 21907.
Your Statement of Attainment and Interim Certificate will be issued by Clear to Work Pty Ltd.



Licensee training is a requirement for most licensees, approved managers and club secretaries. In licensed venues, senior roles have greater responsibilities and obligations under the NSW liquor laws.


Advanced Licensee training is an additional course for people who operate a business in a higher risk environment – for example, businesses that trade regularly after midnight.