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SITSS00069

NSW | Food Safety Supervisor

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    Online delivery
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    Maximum enrolment period of 4 weeks
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    $190
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    Award issued by Tactical Training Group - National Registration Code: 91054
NSW | Food Safety Supervisor Course Logo

Overview

This course is for students and workers located in New South Wales.


Allara Learning is a NSW Food Authority Approved Provider. This online course has been specifically developed to meet the mandatory training requirements of the NSW Food Authority, ensuring your business remains compliant with state legislation.

In New South Wales, the law requires certain food businesses in the hospitality and retail sectors to appoint at least one trained Food Safety Supervisor (FSS) per venue. This program provides the underpinning knowledge to recognise, prevent, and alleviate hazards associated with food handling, ultimately safeguarding consumers from foodborne illness.

Upon successful completion of this approved program, participants will be issued:

  • A Nationally Recognised Statement of Attainment for the required units of competency.
  • The official NSW Food Authority FSS Certificate (valid for 5 years).

Who is this course for?

This course is specifically designed for individuals seeking to become the nominated Food Safety Supervisor (FSS) for a food service business in New South Wales.

Does your business require an FSS?

Under NSW legislation, a food business must appoint a trained Food Safety Supervisor if they process or sell food that meets the following criteria:

  • Ready-to-eat: The food is intended for immediate consumption.
  • Potentially hazardous: The food requires temperature control (heating or refrigeration).
  • Unpackaged: The food is not sold or served in its original, sealed supplier packaging.

Common businesses that require this training:

If you work in or manage any of the following in NSW, this course is for you:

  • Hospitality: Restaurants, cafés, pubs, clubs, hotels, and takeaway shops.
  • Catering: On-site caterers, mobile caterers, and private event contractors.
  • Retail & Bakery: Bakeries and supermarket hot food sections (e.g., rotisserie chicken).
  • Mobile & Temporary: Food trucks, mobile vans, and temporary market stalls.

Course plan

This unit defines the essential performance outcomes, skills, and knowledge required to use personal hygiene practices to prevent the contamination of food and food-borne illnesses.

It focuses on the ability to strictly follow predetermined organisational procedures and to proactively identify and control food hazards before they pose a risk to the customer.

Units of competency addressed:

This unit defines the performance outcomes, skills, and knowledge required to handle food safely across the entire food lifecycle—from storage and preparation to display, service, and final disposal.

It requires the ability to strictly follow predetermined procedures as outlined in the venue's Food Safety Program. Safe food handling practices are governed by the organisation’s individual food safety program based on the Hazard Analysis and Critical Control Points (HACCP) method.

Units of competency addressed:

Learning outcomes

The NSW Food Safety Supervisor course is designed to equip participants with the essential knowledge and practical skills required to handle food safely for commercial sale.

HACCP & Critical Control Points
The program focuses on the principles of HACCP (Hazard Analysis and Critical Control Points), teaching you how to identify and control food safety hazards at every stage of the food handling cycle:

  • Receiving & Storing: Inspecting deliveries and maintaining correct temperatures.
  • Preparing & Processing: Safe handling techniques to prevent cross-contamination.
  • Displaying & Serving: Protecting food from environmental and human contamination.
  • Packaging & Transporting: Maintaining food integrity and temperature during delivery.
  • Disposing: Safely managing food waste and recalled items.

NSW Key Focus Areas
In addition to national standards, this course specifically addresses the mandatory NSW Food Authority Key Focus Areas, which are critical for reducing foodborne illness in the state:

  • Allergen Management: Developing robust systems to identify, store, and communicate allergen information to prevent life-threatening reactions.
  • Safe Egg Handling: Specific protocols for the storage, handling, and processing of raw egg products to mitigate Salmonella risks.
  • Cleaning and Sanitising: Mastering the difference between cleaning and sanitising, and implementing effective schedules to maintain a hygienic facility.
  • Food Act Offences: Understanding the legal consequences of non-compliance under the Food Act 2003 (NSW), including the role of inspections, improvement notices, and the "Name and Shame" register.

National recognition

Upon successful completion of the training and assessment, you will receive a statement of attainment. This statement of attainment holds national recognition and is valued by industry and educational institutions, both in Australia and globally.

Meet our team

Comron Mubarakai
Comron Mubarakai
State Operations Manager - QLD

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Edoardo Scepi
Edoardo Scepi
Training Facilitator - Culinary and Kitchen Management

Frequently Asked Questions

Course & Certification Fee
The fee for the course is $190. This fee includes the cost of the training, and the issuance of the NSW Food Authority Food Safety Supervisor (FSS) certificate.

Re-enrolment Policy
The maximum enrolment period for this course is 4 weeks. If you are unable to complete the course within this timeframe, a $90 re-enrolment fee will be required to extend their access.

Online Delivery
The course is a 100% online course. This means you will complete all training and assessment via self-paced eLearning and assessment via the Allara Learning Student Portal.

Through the Student Portal you will be able to:

  • Access your learning materials and assessments
  • Undertake and complete assessments
  • Contact your trainers and assessors
  • Receive feedback on your assessment outcomes
  • Access a wide range of support materials and resources 

Workplace requirements
The course includes the integration of work activities and projects. As such, you will need to have access to a commercial food preparation and service environment.

Timeframe 
You will have a maximum enrolment period of 4 weeks to complete all course requirements. If the course is not completed within this 4-week window, a $90 re-enrolment fee will apply to continue.

Workplace environment
To be able to undertake this course you will need to be currently employed in a food service business or be able to access an operational food preparation area. The operational food preparation area must have the following:

  • Appropriate facilities for handwashing
  • Current organisational food safety programs, policies and procedures
  • Food ingredients and ready to eat food items
  • Protective clothing
  • Cleaning materials and chemicals
  • Pest control chemicals and equipment
  • Food handling, storage and display equipment
  • A supervisor or manager that can verify your skills and complete a third-party report
  • Your workplace and access to a suitable supervisor will need to be verified by the Allara Learning assessor prior to completing the workplace assessment tasks.

Education entry requirements
There are no formal entry requirements for this course.

English language requirements
In order to successfully enrol in this course, you must have a level of proficiency in written English, allowing you to engage in the course materials and content, and ensuring you can undertake the variety of assessments.

Yes. This course is a supplementary short course and is exempt from the requirements of the ESOS Act. This means that international students on a subclass 500 Student Visa (or equivalent), are eligible to enrol even if the course is not registered on CRICOS.

As this is a work-based course, please keep the following in mind:

  • This course is designed to provide specific skills required for employment in Australia.
  • Any work-based assessment components undertaken as part of this course will count toward your student visa work limitation (typically 48 hours per fortnight during study periods).
  • All international students studying with an Australian RTO must have a Unique Student Identifier (USI) before a nationally accredited certificate can be issued. If you do not have one, you can create it at usi.gov.au.

Yes, or you must have regular access to a commercial kitchen.

Because this course uses workplace-oriented projects as a primary assessment method, it is essential that you can apply your learning in a real-world setting. You do not necessarily need to be in a paid role, but you must have access to a commercial food preparation and service environment via:

  • Employment: Current work in a café, restaurant, hotel, or similar hospitality venue.
  • Work Experience: A formal volunteering or placement arrangement in a commercial kitchen.

This access ensures you can complete the practical on-the-job tasks and assessments required to demonstrate your competency.

Yes, this course is accredited under the Australian Qualifications Framework (AQF), Australian Skills Quality Authority (ASQA). Upon successful completion of this course, participants will receive a statement of attainment for the SITSS00069 Food Safety Supervision Skill Set that includes the following units of competency:

  • SITXFSA005 Use hygienic practices for food safety
  • SITXFSA006 Participate in safe food handling practices

NSW Food Safety Supervisor (FSS) Certificate
This course is also approved by the NSW Food Authority as satisfying the Food Safety Supervisor training provisions. Upon successful completion of this course, participants will receive a NSW Food Safety Supervisor Certificate.

Note: The Food Safety Supervisor certificates expire five years from the date of issue. You must refresh your training prior to this time to keep your certificate current.

Learning resources
To access learning and assessment materials, you will need to have access to a computer or tablet with internet access. Your computer will need to have an appropriate suite of office software such as Microsoft office, G Suite or equivalent installed. Some assessment tasks and projects may require access to a printer and scanner.

Kitchen environment
You will also need access to a fully equipped commercial kitchen or food preparation and service environment that includes a wide range of both small and large commercial kitchen equipment, appropriate facilities for handwashing, and temperature monitoring devices.

Whilst undertaking training with Allara Learning, you will be provided access to a range of support services including:

  • Academic and learning support
  • Language, literacy and numeracy support
  • External support and counselling services
  • Peer networks

For more information please see the Allara Learning Student Handbook. We recommend that you read the handbook prior to enrolling with us.