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Course Title: Food Safety Supervisor Certificate

(Incorporating: Use Hygiene Practices for Food Safety and SITXFSA001 Participate in Safe Food Handling Practices SITXFSA002)

This course covers the 2 units of competency required to gain the Food Safety Supervisor Certificate issued by the NSW Food Authority.

  • Unit 1. SITXFSA001 Use hygiene practices for food safety
  • Unit 2. SITXFSA002 Participate in safe food handling practices

SITXFSA001 - Use Hygiene Practices for Food Safety


  • Follow hygiene procedures and Identify food hazards
  • Report any personal health issues
  • Prevent food and other item contamination
  • Prevent cross contamination by washing hands

SITXFSA002 - Participate in Safe Food Handling Practices


  • Follow food safety program
  • Store Food Safely
  • Prepare Food safely
  • Provide safe single use items
  • Maintain a clean environment
  • Dispose of Food Safely

Successful completion of both units is required to gain competency and a NSW Food Safety Supervisor Certificate. RPL cannot be used to issue a NSW Food Safety Supervisor.


Is after confirmation that the Student Handbook is read and understood.



Who does it apply to?

The Food Safety Supervisor requirement applies to businesses processing and selling food at retail

level that is ready-to-eat and potentially hazardous (ie requires temperature control), and is NOT sold and served in the supplier’s original package.

These businesses include:

  • Restaurants
  • Cafés
  • Takeaway shops
  • Caterers (eg process and serve food at one fixed location)
  • Mobile caterers (eg process and transport food to more than one location)
  • Bakeries
  • Pubs, Clubs and Hotels
  • Temporary premises (eg food market stalls)
  • Mobile food vendors (eg process and sell food from a van)
  • Supermarket hot food sales (eg hot chicken)

(Certain food businesses do not require a Food Safety Supervisor. See the Authority’s website for details)

Who can be a Food Safety Supervisor?

The Food Safety Supervisor is appointed by the owner of a food business and may be the business owner, manager, employee (eg chef) or an external contractor (eg a person contracted to perform food service operations as part of a food business). For a small business, it may be most appropriate for the business owner to be the FSS.

Whilst the FSS does not need to be at the premises at all times, it is best practice that the FSS be on the premises at all times when food handling is being undertaken. If the FSS is away (eg not on shift, on leave, sick), the business must still maintain food safety.

How many Food Safety Supervisors do I need?

Businesses need to appoint at least one Food Safety Supervisor per premises. Businesses can have more than one FSS at the same premises if they wish to. Businesses with several premises cannot use the same FSS for each premises.


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