In Queensland, all licensed food businesses must have an accessible Food Safety Supervisor (FSS). The change that will come into effect in December 2023, which is a new requirement for the state, is that the FSS qualification must have been attained within the last five years, as there was previously no expiry date on the certificates. In QLD the FSS does not have to be on shift but must be contactable- Best practice is a business should nominate a Primary & a Secondary Food Safety Supervisor for each site / premises.
The stricter requirements regarding Food Handler training is also new to the state, anyone who handles food needs to undertake , if they haven’t already, Food safety training, This does not have to be accredited but it is strongly recommended. A food handler is anyone who works in a food business and who either handles food or is in contact with food surfaces such as cutlery, plates and bowls. Examples include making, cooking, preparing, serving, packing, displaying and storing food. You will need to make sure your food handlers’ skills and knowledge is up-to-date, there is no specific timeframe or refresher period for food handler training, it is best practice to schedule regular refresher training periodically throughout the year. Local governmental authorities may conduct inspections and audits, during which businesses may need to provide evidence of employee training, such as certificates and training records.
Training options that will ensure your business complies with the requirements.
For food handlers we would recommend them undertaking a basic food safety unit SITXFSA005 - Use hygienic practices for food safety, however there is a free online training program that is recognised by enforcement agencies https://dofoodsafely.health.vic.gov.au/index.php/en/ participants receive a certificate of participation, you will need to keep a copy for your records.
Alternatively, If you have Food Safety training in your induction/On boarding process this will be sufficient, the Food Handler training needs to include the following skills and knowledge and is relevant for all states.
1. Understanding of safe food handling. Training must provide the knowledge to be able to control the temperature of potentially hazardous foods and instil an understanding of the concept known as 'Temperature Danger Zones.'
2. Strategies for preventing food contamination. Your staff should learn effective methods to separate raw and cooked items, manage allergens, properly store foods, and use designated utensils and cutting boards for different food types.
3. Procedures for sanitation and cleaning. Courses must teach approved techniques for both cleaning and sanitising surfaces and equipment, using either approved food-safe chemicals or heat as the sanitising agent.
4. Guidelines on personal hygiene. Training should include protocols for managing sick employees and cover standards for handwashing, maintaining uniforms, and overall staff grooming.
To achieve the Food Safety Supervisor certification – the nominated FSS need to have completed the units below in the last 5 years:
SITXFSA005 – Use hygienic practices for food safety &
SITXFSA006 – Participate in safe food handling practices
QHA RTO offer both units and they can be completed online or classroom based.
The cost for the training online
SITXFSA005 – M $35 NM $50 – Approx. 6 hrs
SITXFSA006 – M $80 NM $80 – Approx. 6 hrs
SITXFSA005 + SITXFSA006 – M $90 NM $130
For Classroom Based courses please email firstname.lastname@example.org