Food Safety Supervisor Requirements by State

What Is a Food Safety Supervisor? A Food Safety Supervisor (FSS) is a person appointed by a food business who has completed nationally recognised training in food safety and holds a current Statement of Attainment from a Registered Training Organisation (RTO). The FSS is responsible for ensuring that food safety practices within the business are understood and followed by all food handlers. The requirement to appoint a Food Safety Supervisor has been part of Australian food safety regulation for many years, with each state and territory implementing the requirement through their own Food Acts and regulations. In December 2023, the introduction of FSANZ Standard 3.2.2A — Food Safety Management Tools — created a national framework for FSS requirements, though state and territory variations still exist. The Food Safety Supervisor does not need to be present at the business at all times, but they must be reasonably available to provide guidance when needed. They are not solely responsible for food safety — that responsibility lies with the food business itself — but they play a key role in maintaining standards and supporting staff. National Requirements Under Standard 3.2.2A Standard 3.2.2A applies to food businesses that fall into specific categories based on the level of food safety risk associated with their activities. The standard defines two categories: Category One Businesses These businesses handle unpackaged potentially hazardous food that is ready-to-eat. This includes most restaurants, cafes, catering operations, and takeaway outlets where food is prepared and served to customers. Category one businesses must appoint at least one Food Safety Supervisor and must be able to demonstrate to their food regulatory authority that they have a food safety management system in place. Category Two Businesses These businesses handle unpackaged potentially hazardous food but not in a ready-to-eat form, or they handle unpackaged ready-to-eat food that is not potentially hazardous. Examples include some retail butchers, fishmongers, and bakeries. Category two businesses must appoint at least one Food Safety Supervisor but are not required to have a food safety management system under the national standard (though state requirements may differ). Businesses that only handle pre-packaged food or food that is not potentially hazardous are generally exempt from FSS requirements under the national standard. Qualifications Required To be appointed as a Food Safety Supervisor, a person must hold a Statement of Attainment for specified units of competency from a nationally recognised Registered Training Organisation. The required units of competency are: SITXFSA005 — Use hygienic practices for food safety (or its equivalent predecessor unit) SITXFSA006 — Participate in safe food handling practices (or its equivalent predecessor unit) Some states require additional or alternative units. The training typically involves a course of 8 to 16 hours (classroom or online) covering food safety legislation, temperature control, cleaning and sanitising, personal hygiene, pest control, allergen management, and record-keeping. Statements of Attainment do not currently have a national expiry date, but some states require renewal at intervals of three to five years. It is best practice to refresh FSS training regularly to ensure knowledge remains current, especially as food safety regulations and best practices evolve. State-by-State Requirements New South Wales The NSW Food Authority has required Food Safety Supervisors since 2010 under the Food Regulation 2015. Businesses that sell food that is ready-to-eat and is not sold in its original manufacturer's packaging must appoint an FSS. The FSS must hold a Statement of Attainment in food safety supervision (SITXFSA005 and SITXFSA006 or equivalent). NSW requires FSS qualifications to be renewed every five years. Victoria Victoria requires food businesses that are registered as Class 1 or Class 2 premises to have a Food Safety Supervisor. Class 1 includes businesses serving food to vulnerable populations (hospitals, aged care, childcare). Class 2 includes most restaurants, cafes, and takeaway outlets. The FSS must complete an approved food safety supervisor course. Victoria requires FSS qualifications to be renewed every five years. Queensland Queensland requires licensable food businesses to appoint a Food Safety Supervisor. The FSS must hold the required units of competency from an approved RTO. Queensland requires FSS statements of attainment to be renewed every five years. The FSS must be reasonably available to the business during all hours of food handling operation. Western Australia WA adopted FSS requirements through the Food Regulations 2009. Food businesses that handle potentially hazardous food must ensure that at least one person with appropriate food safety training is available during food handling. WA is implementing Standard 3.2.2A progressively, with specific requirements being phased in. South Australia South Australia requires businesses that handle potentially hazardous food to have a food safety supervisor. The requirement is implemented through the Food Regulations 2017 and aligns with the national standard. SA has been progressively implementing Standard 3.2.2A since its adoption. Tasmania Tasmania requires food businesses to comply with Standard 3.2.2A as adopted through the Food Act 2003. Businesses handling unpackaged potentially hazardous food must appoint an FSS with the required qualifications. Tasmania aligns closely with the national standard. Australian Capital Territory The ACT requires food businesses to appoint a Food Safety Supervisor under the Food Act 2001 and its regulations. The FSS must hold the nationally recognised units of competency and be reasonably available to the business. Northern Territory The NT requires food businesses to comply with the Food Standards Code, including Standard 3.2.2A, through the Food Act 2004. FSS ap