Food Safety Supervisor Requirements
What is a food safety supervisor?
Legislation introduced in NSW in 2011 means certain businesses in the hospitality and retail food service sector must have a certified Food Safety Supervisor (FSS) working in their business. FSS details will be checked as part of annual inspections by council and impacted businesses that do not have a FSS risk a fine.
Examples of businesses include restaurants, cafés, takeaway shops, caterers, bakeries, pubs, clubs, hotels and supermarket hot food sales.
A Food Safety Supervisor is a person who:
- is trained to recognise and prevent risks associated with food handling in a retail food business
- holds a current FSS certificate that is no more than five years, and
- is not an FSS for any other food premises or any other mobile catering businesses, and
- can train and supervise other people who handle food to see that it is done safely.
Food Safety Supervisors must be trained in specific units of competency and it must be done at a Registered Training Organisation approved by the NSW Food Authority. The training can be done face-to-face, online, in the workplace, by correspondence, or a combination of these. A list of approved training providers can be found here.
Changes to notification requirement
Changes to this legislation from 3 January 2014 means it is no longer a requirement for a business owner to notify their local council or the NSW Food Authority of their FSS details. There are no further changes to the legislation at this time.
For more information read the Guideline to Food Safety Supervisor Requirements on the Authority’s website, or contact your local council.
For more information about FSS requirements, visit the Authority’s website or email the helpline on firstname.lastname@example.org
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