Training Requirements for Food Safety Supervisor NSW

Food – it’s one of life’s simplest pleasures. However, when it comes to prepping and handling food, things are rarely as simple. In New South Wales, in particular, those who are seeking to set up a food business are required to have what is called a Food Safety Supervisor (or a FSS) – Food Safety Supervisor NSW-.
FSSs are trained professionals who are appointed by food businesses to educate staff on adequate food handling, oversee food processes in accordance with hygienic practices, and otherwise maintain a standard of food safety with the food management and staff. FSSs are in demand within the hospitality and retail foodservice industry, which is why training to become an FSS is often highly regarded.
What does the training entail?
First of all, a FSS requires training for units of competency that is part of the Vocational Education and Training (VET) system. An FSS is also required to have a current FSS certificate, which is issued after the necessary training has been completed. A FSS is legally obliged to redo their training every five years and renew their certification, as well.
FSSs are required to complete either hospitality units or one retail unit of competency. See details of these units below:
HOSPITALITY UNITS SITXFSA001 USE HYGIENE PRACTICES FOR FOOD SAFETY This unit covers personal hygiene practices that prevent food contamination and other practices that may cause food-borne illnesses. This includes the sanitation of workstations and utensils used in the preparation and handling of food.
With this unit, trainees are educated on identifying food hazards and distinguishing between safe and unsafe food practices. The unit requires that the trainee must have some ability in following pre-established organisational procedures and similar process flows.
SITXFSA002 PARTICIPATE IN SAFE FOOD HANDLING PRACTICES This unit covers safe food handling, from the preparation to cooking and to the storage of food, as well as other similar processes like the display and service of food for patrons. The unit applies to everyone who handles food directly.
With this unit, the trainee is educated on proper food handling that applies to businesses with permanent and temporary kitchens. Generally speaking, the unit often adheres to the hazard analysis and critical control points (HACCP) method of food safety, but the unit may be adapted to other food safety systems as well. Like with the previous unit, the trainee must also have some ability in following pre-established organisational procedures and similar process flows.
RETAIL UNIT SIRRFSA001 HANDLE FOOD SAFETY IN A RETAIL ENVIRONMENT This unit is intended for those whose work involves the handling of food in a setting where they are given some independence under general supervision or guidance from others, but are not exempt from the relevant organisational policies, procedures, and requirements. The food safety practices for this unit must comply with the Australia New Zealand Food Standards (ANZFS) Code (the Code).
The legislative requirements for complying with national food safety practices standards, along with their certificates, vary between states and territories. Those developing training courses for the above units are required to consult with their respective state or territory food safety authority.
Those taking the unit or units may choose which training course to enrol in at their discretion. Similarly, businesses may require particular units as part of their training before appointing an FSS. If in doubt about which training course to take, the Australian government training website specifies which unit/s must be undertaken for each type of venue/premises.
There are Food Safety Supervisor NSW online and face-to-face training courses available. Sign up for a course today. The future is right ahead of you.