Guide for businesses
FSS recertification training
FSS certificates expire 5 years from the date of issue.
Food businesses that have an appointed FSS whose FSS certificate is due to expire will need to enrol their FSS in recertification training with an RTO approved under the FSS program.
Under certain circumstances, the RTO can take into account the applicant’s prior learning, while still providing training in the three key focus areas.
When an FSS holder’s certification expires, a food business has 30 days to ensure:
- The FSS renews their training within 30 working days
- Another FSS with a current qualification is appointed
Importance of a Food Safety Supervisor
The role of a Food Safety Supervisor (FSS) is to prevent individuals from becoming ill from food poisoning as a result of incorrect handling and preparation of food.
Statistics show that incorrect food handling practices in retail food businesses account for more than 1/3 of foodborne illness outbreaks in NSW, costing the community hundreds of millions of dollars each year in healthcare and lost revenue.
Appointing an FSS gives food businesses a better level of onsite protection for food safety and gives consumers peace-of-mind when dining out or buying food in NSW.
The FSS requirement applies to retail businesses who process and sell food (prepare and serve) that is:
- potentially hazardous (i.e. needs temperature control)
- NOT sold and served in the supplier's original package.
Examples of businesses* include restaurants, cafés, takeaway shops, caterers, bakeries, pubs, clubs, hotels and supermarket hot food sales.
This is not a comprehensive list. Other businesses that serve food that meets the above criteria and provide accommodation, service or entertainment where there is an inclusive charge which covers the food supplied, would also fall under the FSS legislation. For example, B & B’s, motels, hotels and entertainment venues.
The FSS requirement does not apply to businesses licensed by the NSW Food Authority.
Nor does it apply to:
coffee vendors that only heat milk
not-for-profit community and charitable causes
school canteens (primary or secondary)
children's service (childcare centres)
out of school hours care services
supermarkets (if heated food is not sold)
food business premises that only do one or more of the following activities only:
slice fermented meats or smallgoods, or both
slice or portion cheese, or both
process raw seafood
slice or portion fruit or vegetables, or both.
The Guideline to Food Safety Supervisor Requirements is a simple ‘how to’ guide on complying with FSS legislation.
- Guideline to Food Safety Supervisor requirements (pdf 555KB)
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