Section 12 Fact Sheet for NSW

NSW Fact Sheet FSS Section 12 (Implement a Food Safety Program)

What is a Food Safety Supervisor?

 

A Food Safety Supervisor is a person who:

  • holds an FSS certificate that is no more than five
  • years old, and
  • is not an FSS for any other food premises or any
  • other mobile catering business, and
  • has the authority to supervise other people handling food and to ensure that the handling is done safely.

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.
  • They must nominate a different FSS for each premises.

A nominated Food Safety Supervisor (FSS) is currently a legislative requirement for all food businesses in NSW. 

A FSS is a person nominated by the owner of a food business to their local Council to supervise food handling staff, and identify food safety hazards in the workplace. An employee may only be nominated by a business if they have completed accredited training with a Registered Training Organisation.

 

A FSS 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), provided they meet the criteria detailed above. For a small business, it may be most appropriate for the business owner to be the nominated FSS.

 

A Food Safety Supervisor must:

-Have the correct Units of Competency issued from a Registered Training Organisation.

-Have the ability and the authority to supervise and instruct other food handlers on safe food handling practices

-Know how to identify a food safety hazard, prevent food safety hazards, and take action to alleviate hazards where required.

-Ensure that staff members inform you if they suspect food has become unsafe to serve.

-Ensure that staff members report if they have any illness that might cause contamination.

-Make sure staff understand their responsibility and level of authority to dispose of any food or equipment 
i.e chipped crockery.

-Replace cracked or badly scratched utensils. Germs live in cracks in cups and dishes and scratches in plastic containers and cutting boards.

 

Inducting New Staff 
Food Safety Practices and General Requirements Standard 3.2.2  

Induct the worker to the workplace culture, attitudes and values towards food safety, and give them an opportunity to practice and implement the new skills related to food safety they have learnt through their training.
Use the Staff training record and demonstraion skills checklist to maintain you training recrods and check staff current skills  and knowledge - download sample from www.cft.com.au
Staff training record and skills checklist - download sample from www.cft.com.au

 

Food Recall Procedure
Recalled products must taken out of stock and be clearly labelled “Return to Supplier” so they are not mistakenly used.

 

 

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