A food safety supervisor (FSS) is someone who is trained to recognise and prevent food handling risks in your business.
Your FSS will need to be trained by a Registered Training Organisation (RTO). They may be the business owner, manager, a supervisor or an employee.
An FSS must be appointed:
- at each of your premises
- from the first time food is handled and sold.
You must appoint an FSS if your business prepares and sells food that is:
- ready to eat
- potentially hazardous (temperature-controlled)
- not sold or served in the supplier’s original packaging.
The FSS must:
- have a NSW FSS certificate that is less than 5 years old
- not be the FSS for any other food premises
- get refresher training from an RTO every 5 years.
How to appoint
- Choose at least one person to be the FSS for each of your premises.
- If they don’t already have a valid NSW FSS certificate, they need to:
- select the 'Find an RTO' button
- complete their FSS training with a NSW Food Authority approved RTO.
You can be fined if you do not:
- appoint one FSS at each of your premises
- keep a copy of the FSS certificate on the premises
- appoint a new FSS within 30 days of an FSS leaving or their certificate expiring.