The Food Safety Supervisor (FSS) will soon be enforced by the NSW Food Authority and Council inspectors will have to ensure that the applicable food businesses have at least one FSS per premises (not per business).

Who does it apply to?

It applies to business processing and selling food that is ready to eat, potentially hazardous and unpackaged.

Which food business does this then apply to?

Restaurants, Cafes, Takeaway shops, Caterers, Mobile Caterers, Bakeries, Pubs, Clubs, Hotels, Temporary Premises, Mobile Food Vendors and Supermarket hot food sales (i.e. cooked chooks).

Who can be an FSS?

Must be nominated by the business owner and can include the business owner, manager, chef, employee, and or contractor. But must meet the following criteria:

• Complete the specified training
• Hold as FSS Certificate
• Is not an FSS for another premises or mobile catering business
• Authority is to supervise (Council/NSW Food Authority)

Does the FSS have to be onsite 24/7?

No, however best practice during food handling activities should always apply.

Who is responsible for food safety?

All food handlers must have skills and knowledge related to their food duties to keep food safe.

Business owners must ensure effective food safety processes are in place, notify food business with local council, comply with the Food Standards Code and appoint/notify of the FSS; the business also continues to be legally liable if a food safety breach occurs.

FSS must supervise food handling to ensure it is carried out safely, understand overall food safety processes of the business and works under the direction of the business owner.

What qualifications are required to complete the FSS Certification?

The prescribed units of competency for FSS training in NSW will be as follows:

SITXOHS002A - Follow workplace hygiene procedures AND SITXFSA001A Implement Food Safety Procedures ORSIRRFSA001A - Apply retail food safety practices