FSS - Food Safety Supervisor Training SITXOHS002A & SITXFSA001A
The new legislation, being Food Amendment (Food Safety Supervisors) Act 2009, will require certain hospitality and retail food service businesses to introduce mandatory food handler training to help safeguard NSW consumers from food borne illness.
This legislation will require the businesses to have appropriately trained staff in their venue
Excerpt from Food Amendment (Food Safety Supervisors) Bill 2009
Schedule 1: No. 43 Section 106c (2)
“The proprietor of a food business must ensure that at all times at which food to which this Division applies is processed and sold by retail on premises in the course of carrying on the food business there continues to be at least one person appointed as food safety supervisor for the premises. “
In the NSW Authority approved Food Safety Supervisor Course you will be required to complete the following Units of Competence, being
Follow Workplace Hygiene Procedures - SITXOHS002A
Implement Food Safety Procedures – SITXFSA001A
Why Should I Attend?
If you currently own, run or are employed in the food service industry. It is essentials that the proprietor ensures that the business has someone employed with this qualification.
It is vital that your knowledge on FSS is accurate. Your entrance and or ability to remain in the industry comes at a time when there has been a demand to increase knowledge and compliance with the NSW Food Authority and Occupational Health Safety.
These changes have been introduced to increase and improve service standards.
The Food Safety Supervisor Course is a competency based program with Statements of Attainment & NSW Food Authority Approved certificate issued upon successful completion.
Some elements covered in this course:
- Implement Procedures for Food Safety
- Store Food Safely
- Prepare Food Safely
- Provide safe single use items
- Maintain a clean environment
- Dispose of Food Safely
- Operation of Equipment
- Use and Clean temperature probes
- Organise Food Safety Programs
- Relevant Legislation and Statutory Requirements
- Understand HACCP Principles
- Meaning of Hazardous Foods
- High Risk Customer groups
- Food storage methods
For more information please visit The NSW Food Authority website