Which businesses need a
Food Safety Supervisor in NSW?
Under Standard 3.2.2A of the Food Standards Code, the FSS requirement applies to all businesses that handle food that is potentially hazardous (requires temperature control), is ready to eat, and is not sold or served in its original packaging. These businesses include:
RESTAURANTS
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CAFÉS
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TAKEAWAY OUTLETS
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CATERERS
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BAKERIES
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PUBS, CLUBS AND HOTELS
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MOBILE FOOD VENDORS AND
TEMPORARY MARKET STALLS
What is a
A Food Safety Supervisor is a person who:
is formally trained to recognise and prevent risks associated with food handling in food businesses
holds a current NSW Food Authority FSS certificate (no more than 5 years old) as per the NSW Food Act Section 106B(1a)
is not an FSS for any other food premises or mobile catering business
trains and supervises other people in the business about safe food handling practices, and
has the authority and ability to manage and give direction on the safe handling of food.
NSW RTO approval number: 72329 |
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For more information visit:
https://www.foodauthority.nsw.gov.au/retail/fss-food-safety-supervisors
https://www.foodauthority.nsw.gov.au/retail/fss-food-safety-supervisors
Course Outline |
Pre-requisites |
Delivery |
Two hospitality units:
Key Focus Areas - The units of competency must incorporate mandatory key focus areas as determined by the NSW Food Authority. The key focus areas were developed in response to common high risk food safety issues in the retail and hospitality sectors and include:
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With this course you can start immediately, however access to a commercial kitchen is required. This course will cover the requirements for you to become a nationally recognised Food Safety Supervisor. *Please note - If you do not have access to a commercial kitchen, our industry partners within the Sydney region may offer you an agreed time to complete this at their premises for a nominal fee of $100 within the Sydney region. T&C's include you must be dressed in chef black and whites with proper footwear and your own food for assessments. |
Blended Delivery with your workplace - E-learning resources and you need access to a commercial kitchen for the practical components. |
Course Outline
Two hospitality units:
Key focus areas - The units of competency must incorporate mandatory key focus areas as determined by the NSW Food Authority. The key focus areas were developed in response to common high risk food safety issues in the retail and hospitality sectors and include:
|
Pre-requisites
With this course you can start immediately, however access to a commercial kitchen is required. This course will cover the requirements for you to become a nationally recognised Food Safety Supervisor.
|
Delivery
Blended Delivery with your workplace - E-learning resources and you need access to a commercial kitchen for the practical components.
|
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