Queensland licensed food businesses involved in the manufacture,
preparation and sale of food to the public must comply with new
requirements under the Food Act 2006 (Qld) to nominate a
Food Safety Supervisor.
The new rules, which commenced on 22 February 2008, apply to all
licensed food businesses including:
small mobile food vans selling sandwiches;
food manufacturers, suppliers, caterers; and
all other organisations that prepare or sell food.
There are limited organisations which are exempt from the
requirement to nominate a Food Safety Supervisor. These
community not-for-profit organisations that hold sausage
sizzles and cake stalls;
food businesses only selling low risk food such as soft drinks,
packaged food and whole fruit and vegetables;
people who prepare food in their home and donate it to
non-profit organisations; or
food prepared in private homes as part of a home support
The role of a Food Safety Supervisor is to:
recognise, prevent and alleviate food safety hazards of the
be equipped with the skills and knowledge of food safety
relevant to the food business; and
supervise and give directions about matters relating to food
safety to persons who handle food in a food business.
Any member of the food safety business can become a Food Safety
Supervisor as long as that person meets the required competencies
and is reasonably available at all times during the hours of
operation of the business. Food Safety Supervisors must undergo
training with a Registered Training Organisation or demonstrate to
that organisation that they have prior skills, experience or
training which meets the competencies.
Within 30 days of a food licence being issued, the food business
must nominate a Food Safety Supervisor and notify the local
government who issued the food licence of the details of the
organisation's Food Safety Supervisor. Any changes to the Food
Safety Supervisor must also be notified within 14 days of the
change. There are penalties for not fulfilling the notification
Caterers and private hospitals which are categorised as high
risk businesses by the legislation are required to hold a food
licence and have an accredited food safety program in place. This
involves incorporating food safety programs into day-to-day
operations, having that program accredited by local government, and
ensuring that food safety hazards are managed appropriately through
monitoring control measures and applying corrective actions where
Food businesses that fail to appoint a Food Safety Supervisor
will face a maximum penalty of $3750. Businesses which fail to
develop and implement an accredited food safety program will be
liable to a possible maximum penalty of $75,000.
The content of this article is intended to provide a general
guide to the subject matter. Specialist advice should be sought
about your specific circumstances.
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