The Food Act 2003 requires certain retail and hospitality businesses to have at least one trained Food Safety Supervisor (FSS). The FSS program was established to help reduce food-borne illness by improving food handler skills and knowledge.
Statistics show that incorrect food handling practices in retail food business account for more than one third of all food-borne illness outbreaks in NSW, costing the community hundreds of millions of dollars each year in healthcare and lost revenue.
• You must have a current FSS Certificate on-site and available for inspection or you may face a fine
• A FSS can only be appointed to one business at a time
• 5 years after initial FSS training a refresher training course is required
Check and confirm that you need a Food Safety Supervisor as there are some exemptions. See the NSW Food Authority website or contact Council's Environmental Health Officer.
The food safety supervisor requirements apply to retail businesses who process and sell food (prepare and serve) that is:
• Potentially hazardous (i.e. needs temperature control to remain safe)
• NOT sold and served in the suppliers original packaging
If your FSS leaves, you have 30 operational days to find a suitable replacement.