A trained, reasonably available person a food business appoints to oversee and guide safe food handling by staff.
Generally, food service, catering and related retail businesses that handle unpackaged, potentially hazardous, ready-to-eat food must appoint an FSS under Standard 3.2.2A. The precise scope is set by each state or territory, so check your local food regulator.
Yes. The FSS can be the owner, a manager or an employee, provided they have the required skills and knowledge and are reasonably available to the people who handle food in the business.
In most jurisdictions the FSS must complete training delivered by a recognised provider and hold evidence of it. Accepted training and any refresher requirements are set by your state or territory regulator.
There is no fixed number in the Code, but the FSS must be reasonably available to staff. Businesses with multiple sites or long trading hours often nominate more than one so a trained person is always accessible.
This depends on the jurisdiction. Some, such as New South Wales, require periodic renewal of the FSS certificate, while others do not set a fixed expiry. Confirm the rule with your state or territory food regulator.