If you need to obtain an RSA Statement of Attainment for the first time, please contact your nearest RTO to become certified in 'Provide Responsible Service of Alcohol'. Once obtained, this certification does not expire.

Licensees are responsible for ensuring that all staff that serve or supply alcohol have the appropriate certification. Penalties apply for licensees who fail to comply.

The following people must complete RSA training within 30 days of starting employment and maintain a current RSA training course certificate during their employment:

• the licensee (if an individual), unless trained in RMLV
• any staff member of the licensed premises who is involved in the service or supply of liquor at the premises. This includes bartenders, glass collectors, floor staff and room service staff. It does not include people that are trained in RMLV, such as approved managers.

What will I learn?

• Responsible service of Alcohol
• Sale of Alcohol
• Customer Service
• Legislative Requirements in your State or Territory

Entry Requirements

• 16 years + (parental consent required if under 18).
• Mature age students
• RPL if able to demonstrate relevant skills and knowledge.
• Access to a computer with word processing, PDF reader capabilities and an internet connection
• A good command of written English
• Ability to allocate appropriate study hours per week

Delivery

Online delivery only.

Outcome

All students who are competent in SITS00055 Responsible Service of Alcohol will receive a nationally recognised Statement of Attainment.

Licensees and staff are subject to mandatory RSA requirements and have one month from the date they first sell, offer for sale or serve liquor on the licensed premises to complete an RSA program.

They will then need to complete the approved RSA refresher training every three years.

The RSA program covers a range of topics including:

• problems associated with excessive consumption
• alcohol and the law
• the question of who is responsible for RSA
• facts about alcohol
• improving the atmosphere of your premises
• handling difficult customers.