What You Learn
Understand how the food safety processes work as a whole in a business and the steps you need to undertake to ensure food is handled safely at all times.
Roles and responsibilities of a Food Safety Supervisor.
What You Get
How to supervise food handling in the business and make sure it is done safely.
A Nationally Recognised Statement of Attainment for the unit of competencies 'SITXFSA101 - Use hygienic practices for food safety' and ‘SITXFSA201 – Participate in safe food handling practices’.
The skills and knowledge to recognise prevent and alleviate hazards associated with food handling and the ability and authority to supervise other people handling food at your premises and ensure that it is done safely.
Materials to Bring
USI Number http://www.usi.gov.au/Pages/default.aspx
Photo Identification (ie. drivers license, passport, etc).
Participants are advised to wear flat, enclosed, rubber soled shoes for comfort and safety. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
SITXFSA001 – Use hygienic practices for food safety and SITXFSA002 – Participate in safe food handling practices
The online Food Safety Supervisor (FSS) certificate is crucial for anyone needing to handle food safely in a supervisory role.
From the 1st of October 2011 all food premises must have a nominated person who has completed the NSW Food Authority’s Food Safety Supervisor certificate.
This requirement applies to businesses serving food that is:
- Ready to eat
- Potentially hazardous
- Not sold or served in its package
Examples of businesses that require a food safety supervisor include restaurants, cafes, takeaway shops, caterers, bakeries, pubs, clubs, hotels and supermarket hot food sales.
A Food Safety Supervisor must have completed training in specific units of competency at a Registered Training Organisation approved by the NSW Food Authority.
Units include SITXFSA001 – Use hygienic practices for food safety and SITXFSA002 – Participate in safe food handling practices & Handling Eggs, Allergen Management and Cleaning & Sanitising. Students complete a final assessment and a case study and have three months to complete the course.
After appointing and training a FSS, the business owner must notify the relevant enforcement agency (usually local council) of who their FSS is either: online at www.foodnotify.nsw.gov.au or via a form available from and submitted to the local council.
Please be aware that as part of our enrolment process you are required to provide CERTIFIED COPIES OF YOUR ID for us to verify, identify and comply with audit requirements.