Food Safety Supervisor

Food Safety Supervisor

All retail, hospitality and food service businesses need to appoint at least one Food Safety Supervisor (FSS) per premises if the food they prepare and serve is:

• ready-to-eat,
• potentially hazardous, that is, needs temperature control, and
• NOT sold and served in the supplier’s original package.

To become an FSS, you will need to complete training in units of competency with a Registered Training Organisation (RTO). A list of RTOs is available on the Food Authority website. 

Businesses will need to appoint at least one FSS per premise; you cannot use the same FSS for several premises. The FSS will normally be the owner of the business or a manager, particularly if it is a small business. The FSS does not have to be at the premises at all times. Business owners are, however, required to appoint a new FSS within 30 operational days of a FSS leaving their business.

More information is available from the  NSW Food Authority Food