Food safety supervisors
What is a food safety supervisor?
A food safety supervisor is a person who has advanced food safety skills and knowledge and must have the authority to supervise and give directions about matters relating to food safety to people who handle food in a food business. Their role is to make sure the business is handling food safely.
Who needs a food safety supervisor?
Every licensed food business must have a food safety supervisor to ensure food is being handled safely.
Who can be a food safety supervisor?
A food safety supervisor must be a person who is reasonably available to advise and supervise each food handler at a food business on a day-to-day basis. There may be more than one food safety supervisor for each food business.
Responsibilities
A food safety supervisor must:
- know how to recognise potential food safety hazards of the business and ensure the risks are prevented or managed
- have skills and knowledge of food safety matters that are relevant to the business and share skills and knowledge to improve awareness of foodborne illness
- have the authority to supervise and give directions about food safety matters to other food handlers at the business
- help foster a positive food safety culture, where food safety is a top priority
- be reasonably available to be contacted while the food business is operating by
- any food handler at the food business
- the local government that licensed the food business.
What is 'reasonably available'?
The Food Act 2006 requires a food safety supervisor to be ‘reasonably available’ to be contacted by food handlers at the food business and by the local government. ‘Reasonably available’ generally means that the food safety supervisor physically works on-site and oversees the day-to-day food handling operations of the food business.
A food safety supervisor should be located on the premises whenever food handling of high-risk unpackaged foods is being undertaken or should be able to be easily contacted (for example, by phone) if established food handling procedures are in place at the business.
If the food safety supervisor is absent from a food business (for example, on a short holiday up to 30 days), there should be documented standard operating procedures (written procedures) to ensure directions about matters relating to food safety are available to those who handle food. For an extended leave of absence, another food safety supervisor needs to be appointed.
A food safety supervisor is not required to be available when the business is operating but no food handling is being undertaken. For example, if a sporting club kitchen closes at 9pm but the club remains open until 11pm for entertainment, a food safety supervisor is not required after 9pm.
Training and certification
Under the Food Standards Code, Standard 3.2.2A, Food Safety Management Tools, food safety supervisors for category one and category two food businesses (excluding the handling of food for or at a fundraising event) must obtain a food safety supervisor certification at least every five years.
It is recommended that food safety supervisors for all other licensed food businesses obtain the same certification to demonstrate that they have the required level of skills and knowledge to be a food safety supervisor.
The food safety supervisor should be able to provide their certificate to an authorised officer, if requested.
A food safety supervisor requires training based on the food sector that they are working in. Competency codes and titles are set by the National Quality Council and may change. If your food safety supervisor has a different competency code or title, contact your local government for advice.
What are category one and category two businesses?
Category one
A category one business is a food business that:
- is a caterer or a food service; and
- processes unpackaged potentially hazardous food, into a food that is:
- potentially hazardous food; and
- ready-to-eat food.
Examples of category one businesses include:
- restaurants
- takeaway outlets
- caterers
- bakeries.
Category two
A category two business is a food business that offers for food for retail sale that is:
- potentially hazardous food; and
- ready-to-eat food, where that food:
- was received unpackaged by the food business or was unpackaged by the food business after receipt; and
- was not made or processed (other than slicing, weighing, repacking, reheating or hot-holding the food) by the food business.
Examples of category two businesses may include retail such as:
- delicatessens
- market stalls
- service stations
- convenience stores.
Source: Food Standards Australia and New Zealand, Food Standards Code, Standard 3.2.2A, Food Safety Management Tools (PDF, 2MB).
How often is training required?
A food safety supervisor certificate is valid for five years for category one and category two food businesses. The certification will need to show that the participant has successfully completed the required units of competency.
A complete course will need to be repeated every five years for category one and category two food businesses. Alternatively, some RTOs may offer refresher food safety supervisor courses for those who have received the qualification previously.
Training for specific sectors
Training for the food processing sector
Example food businesses in the food processing sector include:
- airline caterers
- wholesale bakers
- breweries
- canneries
- flour mills
- ice manufacturers
- packers
- pre-prepared meals
- wine productions.
The training competencies for food safety supervisors in the food processing sector are:
| National competency code | Competency title |
|---|---|
| FBPFSY2002 | Apply food safety procedures |
| OR | |
| FBPFSY1002 | Follow work procedures to maintain food safety |
Training for the retail and hospitality sector
Example food businesses in the retail and hospitality sector include:
- caterers for private functions
- convenience stores
- delicatessens
- grocers
- hotels
- retail market and stalls
- restaurants
- supermarkets
- takeaways and cafes.
The training competencies for food safety supervisors in the retail and hospitality sector are:
| National competency code | Competency title |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
| OR | |
| SIRRFSA001 | Handle food safely in a retail environment |
Training for the health and community services sector
Example food businesses in the health and community services sector include:
- catering for hospitals and nursing homes
- childcare centres
- hospitals
- hostels
- meals on wheels
- nursing homes.
The training competencies for food safety supervisors in the health and community services sector are:
| National competency code | Competency title |
|---|---|
| HLTFSE001 | Follow basic food safety practices |
| HLTFSE007 | Oversee the day-to-day implementation of food safety in the workplace |
| HLTFSE005 | Apply and monitor food safety requirements |
Training for the transport and distribution sector
Example food businesses in the transport and distribution sector include:
- bulk food distribution
- water carriers
- warehouse.
The training competencies for food safety supervisors in the transport and distribution sector are:
| National competency code | Competency title |
|---|---|
| SITXFSA005 | Use hygienic practices for food safety |
| SITXFSA006 | Participate in safe food handling practices |
How to find training courses
A food safety supervisor certificate for category one and category two food businesses must be obtained from a Registered Training Organisation (RTO).
A person who has a Statement of Attainment issued by an RTO for the national competencies identified above satisfies this requirement. Training is nationally recognised, so it does not matter where the RTO is located.
To find an RTO:
- visit training.gov.au
- enter the recommended competency code in the search field
- in the search results, select ‘Find RTOs approved to deliver this unit of competency’.
Food businesses are encouraged to confirm that the chosen training provider is a current RTO and will provide a statement of attainment upon successful completion of the relevant competencies.
More information
Read more about:
- Food safety supervisor guidelines for local government and the food industry on the legislative requirements, roles and responsibilities and recommended competencies for food safety supervisors.
- Standard 3.2.2A
Food safety management tools (PDF 2MB) guideline, from Food Standards Australia and New Zealand, applies to Australian businesses in food service, catering and retail sectors that handle unpackaged, potentially hazardous food that is ready to eat, and includes requirements for food safety supervisors.
Download fact sheets about food safety supervisor roles and responsibilities and training requirements in other languages:
- Food safety supervisors — Chinese simple (PDF) - 食品安全督导员
- Food safety supervisors — Chinese traditional (PDF) - ⾷品安全督導員
- Food safety supervisors — Punjabi (PDF) - ਭੋਜਨ ਸੁਰੱਿਖਆ ਸੁਪਰਵਾਈਜ਼ਰ
- Food safety supervisors — Spanish (PDF) - Supervisores de seguridad alimentaria
- Food safety supervisors — Vietnamese (PDF) - Giám sát viên về an toàn thực phẩm
For more information, including how to nominate a food safety supervisor, contact your local government.