A Food Safety Supervisor is a person who: is trained to recognise and prevent risks associated with food handling in a retail food business holds a current FSS certificate (no more than five years old), is not an FSS for any other food premises or mobile catering business, and can train and supervi
DurationA Food Safety Supervisor is a person who:
is trained to recognise and prevent risks associated with food handling in a retail food business
holds a current FSS certificate (no more than five years old),
is not an FSS for any other food premises or mobile catering business, and
can train and supervise other people in the business about safe food handling practices.
Food Safety Supervisors will need to complete training in 2 units of competency within the Vocational Education and Training (VET) system, and hold a current FSS certificate. The legislation also requires refresher training every five years.
Student Support:
Learners will receive feedback after each assessment/assignment and the trainer/assessor will be available to discuss the feedback or provide additional assistance or direction as appropriate. Trainers/assessors are also available by email/phone for any discussion or problems that students experience during their study.
Enterprise and Training Company (ETC) is a non-profit recruitment agency so, whether you’re a job seeker, employer or you’re looking to further your skills with training get in touch with us today. The ETC teams, based at our offices on the Gold Coast, North Coast NSW and the Mid North Coast of Australia, look forward to assisting you
Every food business must have a food safety supervisor. iTFE’s intensive Food Safety Supervisor course provides supervisors in hospitality businesses with the required certification for the role.
This entry-level training in safe food handling will give you the skills and knowledge to use hygiene practices for food safety in all hospitality situations. Training includes hands-on activity and is perfect for those working in or entering the industry.
When referring to food safety in Australian food businesses, the ownership is placed solely on the business itself. It must ensure that all food handled and prepared in the business is safe to eat.
The NSW Food Act 2003 was introduced as a measure for reducing food borne illnesses within the hospitality and retail food industry by improving food handler skills and knowledge.
This unit provides you with the skills and knowledge required to apply personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. Â
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