Food Safety Supervisor (FSS) Requirements by State

NSW has the most prescriptive FSS regime in Australia. Under the NSW Food Act 2003 and the Food Regulation 2015, any business that prepares ready-to-eat, potentially hazardous food (cafes, restaurants, caterers, mobile food vans, hotels with kitchens) is required to nominate a Food Safety Supervisor. The FSS must be certified within 30 days of the business commencing or the incumbent leaving, and the certificate must be recognised by the NSW Food Authority. The FSS doesn't have to be on-site at every shift but must be 'reasonably available' to supervise food handling and able to recognise and prevent food safety risks. Re-training every 5 years is mandatory.

Operator notes

• Apply through any NSW Food Authority approved RTO
• FSS certificate must be sighted by council inspectors on demand
• Failure to nominate carries fines from $880 (individual) to $5,500+ (corporation)

Victoria classifies food premises into four classes (1 = highest risk: hospitals, aged care; 2 = restaurants, cafes, takeaways; 3 = grocers, supermarkets; 4 = lowest risk: pre-packaged shelf-stable only). Classes 1 and 2 must appoint a Food Safety Supervisor under the Victorian Food Act 1984. Unlike NSW, Victoria does not legislate a renewal period, once certified, the qualification doesn't legally lapse. However, the Department of Health and most councils strongly recommend re-certification every 5 years as food safety standards (and particularly the FSANZ Standard 3.2.2A allergen and traceability requirements introduced 8 December 2024) evolve.

Operator notes

• FSS must complete the units SITXFSA005 and SITXFSA006 (or recognised equivalents)
• Class 2 premises also require a Food Safety Program (Standard 3.2.1)
• Streatrader registration is separate from FSS, required for temporary/mobile food businesses

Under the Queensland Food Act 2006, all licensable food businesses (those selling potentially hazardous, unpackaged, ready-to-eat food) must appoint a Food Safety Supervisor. The Food Business Licence is issued by the local council, and the FSS certificate must be lodged with that licence application. Queensland accepts FSS qualifications from any nationally recognised RTO using SITXFSA005 + SITXFSA006. The supervisor must be 'reasonably available' to the business, meaning contactable and able to attend if a food safety incident arises, but is not required to be on every shift.

Operator notes

• Application is to the relevant local council (Brisbane City, Gold Coast, etc.), not Qld Health directly
• Mobile food vans need a separate licence in each LGA they operate in
• Re-train every 5 years, the certificate carries a recommended currency date

South Australia uniquely does not have a state-legislated Food Safety Supervisor requirement. The SA Food Act 2001 references the FSANZ Food Standards Code but stops short of mandating a nominated FSS for hospitality businesses. However, from 8 December 2024 all Australian food businesses (including SA) are subject to FSANZ Standard 3.2.2A which introduces three new requirements: (1) a Food Safety Supervisor for Category 1 businesses, (2) food handler training for Category 1 and 2, and (3) substantiation of food safety controls. So in practice, SA hospitality operators handling unpackaged ready-to-eat food now have an FSS obligation through the federal standard even without state legislation.

Operator notes

• Standard 3.2.2A took effect 8 December 2024 with a transitional period
• Local councils inspect under the Food Act and the federal standards
• SA Health publishes a Food Safety Rating Scheme (Scores on Doors equivalent)

Like SA, Western Australia historically did not have its own FSS legislation. The WA Health (Miscellaneous Provisions) Act 1911 and the Food Act 2008 reference the FSANZ Code but leave specific training requirements to that federal standard. Following the 8 December 2024 implementation of Standard 3.2.2A, WA hospitality businesses handling unpackaged ready-to-eat food (Category 1) must now have an appointed FSS, and food handlers must complete recognised training. The FSANZ Food Safety Standards Tool (an online assessment released alongside Standard 3.2.2A) is accepted as compliant evidence of training in WA.

Operator notes

• Local government environmental health officers conduct inspections
• The FSANZ FSS Tool is free to use and recognised as training evidence
• WA has its own additional notification regime, register the business with your council before opening

Tasmania's Food Act 2003 adopts the FSANZ Food Standards Code by reference. The Department of Health, in collaboration with the 29 Tasmanian councils, enforces food business registration, inspection, and the federal Food Safety Standards. Under Standard 3.2.2A (effective 8 December 2024) Tasmanian hospitality operators in Category 1 must appoint an FSS and ensure food handlers complete recognised training. There is no state-specific FSS register, operators retain certificates of completion and present them on council inspection.

Operator notes

• Annual food business registration with local council is mandatory
• Tasmania Health publishes a Food Safety Toolkit for small business operators
• RTOs delivering SITXFSA005 + SITXFSA006 are recognised across all states

The ACT operates a centralised licensing regime under the ACT Food Act 2001, ACT Health (not local councils) handles food business registration and inspections. From the introduction of Standard 3.2.2A on 8 December 2024, an FSS is required for any ACT food business handling unpackaged, ready-to-eat, potentially hazardous food. The FSS qualification must be sighted at the time of registration. ACT inspectors also routinely audit allergen management and food handler training records.

Operator notes

• Apply through the ACT Health Protection Service portal
• Food handler training is mandatory for all staff handling ready-to-eat food
• FSS responsibilities are explicitly defined in the ACT Food Regulation 2002

The Northern Territory's Food Act 2004 adopts the FSANZ Food Standards Code in full. NT Environmental Health Officers (within the Department of Health) administer food business notification, inspection, and the federal standards. Under Standard 3.2.2A, NT operators handling unpackaged ready-to-eat food must have an FSS and food handlers must be trained. The NT has a particular focus on remote and Indigenous community food businesses, with mobile inspection programs and tailored training resources. Cyclonic-season food safety (refrigeration during power outages) is a recurring NT enforcement priority.

Operator notes

• Free notification of new food businesses via the NT Department of Health website
• FSANZ Food Safety Standards Tool accepted as training evidence
• Hospitality operators in tourism precincts (Darwin, Alice Springs) are inspected more frequently