New South Wales (NSW) is home to around 40,000 food retail and hospitality businesses, all of which must follow food safety standards imposed by Food Standards Australia New Zealand (FSANZ) and the NSW Food Authority.
A key requirement of these food safety standards is the mandatory appointment of a certified Food Safety Supervisor. This is where Food Safety Supervisor training becomes critical.
Food Safety First provides a government-approved Food Safety Supervisor course that ensures effective compliance with state requirements for all retail and hospitality businesses involved in food handling, preparation and service.
In this blog, we will outline what you can expect from the Food Safety Supervisor course and explain the importance of certification. Let’s start by discussing the specific regulations that make Food Safety Supervisor training mandatory in NSW.
NSW Food Safety Legislation
Food businesses in NSW must comply with the food safety guidelines set out by the Food Act 2003 (NSW) and the Food Regulation 2015 (NSW).
The NSW Food Authority works alongside NSW Health to monitor and enforce these regulations to ensure that all food produced and sold in the state meets the safety requirements outlined by federal law.
FSANZ Standard 3.2.2A
FSANZ Standard 3.2.2A is a federal regulation that aims to improve food safety practices by implementing record-keeping, Food Handler training and Food Safety Supervisor certification.
One of the most important aspects of Standard 3.2.2A is the mandatory appointment of a designated Food Safety Supervisor. The Standard requires most businesses engaged in food preparation, service or distribution to have at least one certified Food Safety Supervisor on staff at all times.
The NSW Food Authority began enforcing this legislation on December 8 2023. However, legislative amendments made by the state meant that some establishments were given an extra 12 months to comply with Standard 3.2.2A.
A deadline extension was granted to the following business types:
- Children’s services
- Delis
- Greengrocers
- School canteens
- Supermarkets
These establishments now have until December 8 2024, to implement the required changes.
Enforcement of Food Safety Legislation in NSW
The NSW Food Authority uses various methods to enforce food safety regulations and monitor compliance:
- Conducting food business inspections (in partnership with local councils)
- Enforcing food safety training requirements
- Food business licensing
- Managing food labelling requirements
- Operating the Scores on Doors scheme
- Providing food recall information
- Publishing the NSW Name & Shame List
Understanding the Role of a Food Safety Supervisor
A Food Safety Supervisor is a certified individual responsible for implementing and overseeing all food safety procedures within a food business. Typical duties include:
- Developing and implementing a Food Safety Plan based on HACCP principles
- Ensuring compliance with food safety laws and regulations
- Maintaining accurate records of food safety practices
- Monitoring food safety procedures on a day-to-day basis
- Taking corrective actions to address food safety issues
- Training and supervising staff in safe food handling
Food Safety Supervisors should be available to address all internal and external food safety issues, whether responding to food safety inquiries from Food Handlers within the workplace or liaising with local authorities regarding inspections and food safety violations.
Food Safety Supervisor Course Content
The Food Safety Supervisor course in NSW features a wide range of food safety topics that prepare you for overseeing food safety procedures throughout the workplace, such as:
- Food Safety Laws & Responsibilities
- Identifying Food Safety Hazards
- Allergen Management
- Food Contamination & High-Risk Groups
- Biological Contamination
- Other Types of Contamination
- Personal Hygiene & Workplace Behaviour
- Hand Washing
- Illness & Onsite Injuries
- Maintaining Food Premises
- Cleaning & Sanitising
- Receiving & Storing Food
- Time & Temperature Control
- Serving Food Safely
- Working with Food Safely
- Food Safety Management
- Food Safety Programs
- Monitoring, Controlling & Correcting Food Safety Hazards
- Reporting, Investigating & Recording Food Safety Breaches
Hazard Analysis and Critical Control Points (HACCP)
Hazard Analysis and Critical Control Points (HACCP) is a standardised system for identifying, evaluating, and controlling food safety hazards. The Food Safety Supervisor course teaches you how to integrate HACCP principles into your food safety plan.
The HACCP system is broken down into seven distinct areas of focus, all of which are outlined during the Food Safety Supervisor course:
- Hazard Analysis: Recognising potential hazards associated with food and food preparation.
- Critical Control Points (CCPs): Identifying procedures where control measures are necessary to prevent, eliminate or reduce hazards to an acceptable level.
- Critical Limits: Setting specific criteria to distinguish between acceptable and unacceptable conditions at each CCP.
- Monitoring Procedures: Implementing procedures to observe and record control at each CCP.
- Corrective Action: Defining actions to be taken when monitoring indicates a deviation from an established critical limit.
- Record Keeping: Maintaining accurate records including an up-to-date hazard analysis and details of any corrective actions that have been taken.
- Verification Procedures: Confirming that the HACCP system is working effectively.
Plain English Allergen Labelling (PEAL)
Allergen management is a vital part of Food Safety Supervisor training, and to align with state regulations in New South Wales (NSW), the course includes information about Plain English Allergen Labelling (PEAL).
FSANZ introduced PEAL legislation in February 2021 to create a standardised allergen labelling system that is easy for consumers to understand. A three-year implementation period was included, giving businesses until February 25 2024, to make the required changes.
Businesses also have two more years to sell existing stock featuring non-compliant labels, but only if the items were produced before February 25 2024. This “stock-in-trade” period ends on February 25 2026; every food product sold after this date must have a PEAL label.
Food Safety First has included PEAL regulations in the curriculum to enhance the allergen management section of the Food Safety Supervisor course and ensure that food businesses in NSW are able to label products in accordance with the new legislation. The fundamental requirements of PEAL are outlined below:
Specific names for allergens
One of the most significant changes under PEAL is the requirement for specific, plain English names for allergens on labels. This requirement ensures that the allergens are easily recognisable on food labels. For example, milk should be clearly stated as 'milk' and not hidden under less familiar terms such as whey, curd or casein.
Allergens in the ingredients list
Under the new rules, mandatory allergens must be declared in the Statement of Ingredients and printed in bold font to stand out. This approach ensures that consumers do not overlook allergen information.
Allergen summary statement
Foods that require a label must declare allergens both in the Statement of Ingredients and a summary statement. This text should begin with the word "contains".
The allergen summary statement lists all the mandatory allergens present in the product. This summary must be near the ingredient list, enhancing visibility and understanding.
Units of Competency
To become a certified Food Safety Supervisor in NSW, you must complete the relevant units of competency. These will differ depending on the business sector in which you operate (Retail or Hospitality).
Retail
The Food Safety Supervisor course for Retail is based on a single unit of competency:
- SIRRFSA001 (Handle food safely in a retail environment)
Hospitality
The Food Safety Supervisor course for Hospitality covers two units of competency:
- SITXFSA005 (Use hygienic practices for food safety)
- SITXFSA006 (Participate in safe food handling practices)
Certification
Once you have successfully completed the Food Safety Supervisor course, Food Safety First will award you a certificate on behalf of the NSW Food Authority. This certification is valid for five years.
Upon expiry, food businesses have 30 working days to ensure their designated Food Safety Supervisor obtains a new Food Safety Supervisor certification by retaking the course. Non-compliance can result in serious penalties for those involved.
It’s Time To Enrol
Food Safety Supervisor training is crucial to ensuring customer safety and compliance with Standard 3.2.2A. Now that you are up to speed with the Food Safety Supervisor course in NSW, it is time to take the next step by enrolling with Food Safety First!
Got a question? Get in touch with the Food Safety First team today. They will be happy to help!
Important Links
Food Safety Supervisor Course (Level 1 & 2)
Food Safety Supervisor Course (Level 2)
Food Standards Australia New Zealand (FSANZ)
FSANZ Standard 3.2.2A
NSW Food Authority