Western Australia

The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements differ between state and territory governments.

In some cases food handlers and especially designated Food Safety Supervisors, are required to formally achieve competence in implementing safe food handling practices through a registered training organisation that must use the SITXFSA001A unit as the basis for their training.

Generally the National food industry is motivated to ‘lift its game’, but in adopting a single national approach to the issues of the safe production of food the FSANZ is encountering the same problems all industries face in Australia- interstate inconsistencies in legislation and authority. In many ways Australia is a collection of countries rather than a collection of states, and rolling out a national program is never simple.

Northern Territory

The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements differ between state and territory governments.

In some cases food handlers and especially designated Food Safety Supervisors, are required to formally achieve competence in implementing safe food handling practices through a registered training organisation that must use the SITXFSA001A unit as the basis for their training.

Generally the National food industry is motivated to ‘lift its game’, but in adopting a single national approach to the issues of the safe production of food the FSANZ is encountering the same problems all industries face in Australia- interstate inconsistencies in legislation and authority. In many ways Australia is a collection of countries rather than a collection of states, and rolling out a national program is never simple.

South Australia

The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements differ between state and territory governments.

In some cases food handlers and especially designated Food Safety Supervisors, are required to formally achieve competence in implementing safe food handling practices through a registered training organisation that must use the SITXFSA001A unit as the basis for their training.

Generally the National food industry is motivated to ‘lift its game’, but in adopting a single national approach to the issues of the safe production of food the FSANZ is encountering the same problems all industries face in Australia- interstate inconsistencies in legislation and authority. In many ways Australia is a collection of countries rather than a collection of states, and rolling out a national program is never simple.

Australian Capital Territory

The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements differ between state and territory governments.

In some cases food handlers and especially designated Food Safety Supervisors, are required to formally achieve competence in implementing safe food handling practices through a registered training organisation that must use the SITXFSA001A unit as the basis for their training.

Generally the National food industry is motivated to ‘lift its game’, but in adopting a single national approach to the issues of the safe production of food the FSANZ is encountering the same problems all industries face in Australia- interstate inconsistencies in legislation and authority. In many ways Australia is a collection of countries rather than a collection of states, and rolling out a national program is never simple.

Tasmania

The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements differ between state and territory governments.

In some cases food handlers and especially designated Food Safety Supervisors, are required to formally achieve competence in implementing safe food handling practices through a registered training organisation that must use the SITXFSA001A unit as the basis for their training.

Generally the National food industry is motivated to ‘lift its game’, but in adopting a single national approach to the issues of the safe production of food the FSANZ is encountering the same problems all industries face in Australia- interstate inconsistencies in legislation and authority. In many ways Australia is a collection of countries rather than a collection of states, and rolling out a national program is never simple.

Victoria

The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements differ between state and territory governments.

In some cases food handlers and especially designated Food Safety Supervisors, are required to formally achieve competence in implementing safe food handling practices through a registered training organisation that must use the SITXFSA001A unit as the basis for their training.

Generally the National food industry is motivated to ‘lift its game’, but in adopting a single national approach to the issues of the safe production of food the FSANZ is encountering the same problems all industries face in Australia- interstate inconsistencies in legislation and authority. In many ways Australia is a collection of countries rather than a collection of states, and rolling out a national program is never simple.


Under the Food Act 1984, legislation in Victoria states that it is a legal requirement for all Victorian food businesses to be registered. In most cases to obtain a food business registration, the business needs to have a Food Safety Program and a nominated Food Safety Supervisor (FSS).

Every food business must provide their local council with the name and qualifications of their FSS. The nominated FSS must possess a SOA in this unit- SITXFSA001A. If the nominated FSS leaves the business, the business proprietor must inform the local council of the name and qualifications of the replacement FSS.

Exceptions:
One-off or irregular events run solely to raise funds for charitable causes and not for personal or business gain, are not required to have a FSS. However, the organisers of the event must make sure that the people who handle the food at the event can do this safely and that there is a Food Safety Program operating to control food safety hazards for such events.

The FSS doesn’t have to be on the premises at all times, and businesses operating from more than one site can have one person as the FSS for a number of premises.

New South Wales

The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements differ between state and territory governments.

In some cases food handlers and especially designated Food Safety Supervisors, are required to formally achieve competence in implementing safe food handling practices through a registered training organisation that must use the SITXFSA001A unit as the basis for their training.

Generally the National food industry is motivated to ‘lift its game’, but in adopting a single national approach to the issues of the safe production of food the FSANZ is encountering the same problems all industries face in Australia- interstate inconsistencies in legislation and authority. In many ways Australia is a collection of countries rather than a collection of states, and rolling out a national program is never simple.


Legislation in NSW under the Food Act 2003, requires that certain food businesses in the hospitality and retail food service sector to have at least one trained Food Safety Supervisor (FSS) on premises at all times.

Each appointed food safety supervisor needs to possess a Statement of Attainment (SOA) in this unit AND hold a food safety supervisor ‘certificate’. The ‘certificate’ can only be issued by RTO’s endorsed by the NSW Food Authority, and will require refresher training every 5 years. Go Train is not yet endorsed by the NSW Food Authority to offer the authorities certificate, but this does not preclude a student from attempting this course for academic or general interest purposes.

The requirement for a FSS certificate applies to businesses serving food that is:

• ready to eat
• potentially hazardous, and
• not sold and served in its package

These businesses include: restaurants, cafes, takeaway shops, caterers, bakeries, pubs, clubs, hotels and supermarket hot food sales.

Queensland

Under the Food Act 2006, every licensable food business in Queensland is required to have a Food Safety Supervisor. New food businesses licensed are required to notify their local government who that person is within 30 days of the issue of their licence. There are penalties for not having a nominated Food Safety Supervisor.

Anyone, including the business owner, licence holder, employee or an external contractor can be a Food Safety Supervisor for a business provided they meet the required competencies and are reasonably available at all times the business is operating. A Food Safety Supervisor must have a statement of attainment issued by a Registered Training Organisation (RTO) for this unit of competency.

In Queensland, a Food Safety Supervisor is also required to be reasonably available at all times the business is operating - however a QLD business may nominated more than one staff member as a Food Safety Supervisor. Where all Food Safety Supervisors are unavailable, a Food Safety Program must be available for staff to refer to.

All OTHER STATES & TERRITORIES:
Although not a requirement in other States or Territories yet, there is still a National legislative requirement that Supervisors in food enterprises have the skills and knowledge for their role. Because of this, some food businesses still decide that their Supervisors achieve accreditation in this course as part of their internal training policy