Food Safety Supervisors (FSS) oversee day-to-day food handling operations and ensure risks are managed. The NSW FSS program helps businesses meet their obligations under the Food Standards Code, NSW Food Act and Food Regulation.
DurationFood Safety Supervisors (FSS) oversee day-to-day food handling operations and ensure risks are managed. The NSW FSS program helps businesses meet their obligations under the Food Standards Code, NSW Food Act and Food Regulation.
The role of an FSS is to minimise the risk of customers becoming ill from food poisoning because of incorrect handling and preparation of food.
Statistics show that incorrect food handling practices in retail and hospitality food businesses account for up to 50 per cent 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, taking away or buying food in NSW.
The NSW Food Authority works with key agencies including local councils and NSW Health to ensure effective food safety and food quality management underpins confidence in the state’s food industry and reduces the incidence of food poisoning.
We take a consultative approach to working with stakeholders across the state’s varied food industries including meat, egg, dairy, poultry, seafood and shellfish, plants, vulnerable population and retail sectors to deliver safe, quality and healthy food in NSW.
We work to ensure food produced, manufactured and sold in NSW is monitored and safe at each step it goes through – from paddock to plate.
Our ongoing process of measuring and promoting food safety to the food industry and the provision of education resources for consumers, empowers them to make more informed and educated food choices.
This in turn improves the quality and safety of food, enhancing the confidence and wellbeing of the NSW community.
It is the responsibility of employers and food handlers to use hygienic practices that minimise the risk of food being contaminated while it is being prepared and served.
These units of competency from the SIT Tourism, Travel and Hospitality Training Package, provide a set of skills to work hygienically when handling food and supervising the safety of food during its storage, preparation, display, service, and disposal.
This unit describes the performance outcomes, skills and knowledge required to handle food safely in the retail environment following organisational food safety procedures and relevant legislation and standard procedures.
The purpose of this course is To introduce the principles of Environment and supporting practices specifically for the food industry.Define the scope and structure of an EMS in context with the organisational context with environmental factors
You will gain the skills and knowledge required to understand the importance of food safety, how to prevent contamination and control food safety risks and how to safely provide quality food to customers. The course will provide you with the knowledge and ability to follow predetermined organisatio...
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