The person carrying on a food business, who holds primary responsibility for meeting the Food Standards Code.
The person carrying on the food business or, if that cannot be identified, the person in charge. It may be an individual, partnership or company.
Meeting the food safety standards - including staff skills and knowledge, clean and adequate premises and equipment, and where required a Food Safety Supervisor - and not selling unsafe or unsuitable food.
Yes, day-to-day tasks can be delegated to managers and food handlers, but the legal responsibility for the business meeting the Code remains with the proprietor.
Not necessarily. The proprietor may act as the FSS if suitably trained, but the FSS can also be a manager or employee. The proprietor still holds overall responsibility.
By keeping evidence of the controls in place, such as training records, temperature and cleaning logs, supplier checks and corrective actions, showing reasonable steps were taken to keep food safe.