Food businesses handling raw meat, cooked meat, seafood, or any other potentially hazardous foods, must appoint at least one certified Food Safety Supervisor (FSS).
All businesses must keep a copy of their FSS certificate on the premises and be able to show it to Environmental Health Officers.
FSS certificates expire after five years. Businesses must also notify Council when they appoint a new FSS.
The NSW Food Authority has more detailed information about Food Safety Supervisors and their role.
