NSW Food Safety Supervisor
"I learned many new things, making it both exciting and challenging."
- Changhui Seo
"The study experience has been great and really enjoyable."
- Thomas
"Cooking makes me happy because it’s easy and enjoyable."
- Ernesto Tayao
"My practical cooking sessions at ABM have always been enjoyable."
- Woocheol Hong
"I enjoyed my studies, learned a lot, and gained valuable experience."
- Seorok Ha
"I have learnt so much here and now feel confident in making Indonesian dishes."
- Vedisa ANDRIANI
"I learnt a lot in this unique kitchen."
- Kimberly Viernes
"My studies have been amazing."
- Akkaranun Thitithanachardcharoen
NSW Food Safety Supervisor Certificate (FSS) 🍽️✨
Course Delivery:
Face to Face. Participants will engage in hands-on activities
Time:
9:00am - 5:00pm
Address:
ABM Main Campus (242 Castlereagh Street Sydney NSW 2000 Australia)
Special Offer:
Use code ABMFSS15 at checkout for a 15% discount (New customers only)
- 17th October 2025
- 21st November 2025
- 12th December 2025
The NSW Food Safety Supervisor (FSS) Recertification Course is designed for those whose certificate is about to expire or has expired within the last 90 days. Upon completion, you will receive a renewed NSW FSS Certificate (Blue and Orange) valid for five years.
Get your NSW Food Safety Supervisor Certificate and ensure food safety compliance in your business.
Key Units
| Unit Code & Title | Description |
|---|---|
| SITXFSA005 – Use Hygienic Practices for Food Safety | Learn hygiene practices and handling food safety to prevent food contamination. |
| SITXFSA006 – Participate in Safe Food Handling Practices | Understand and implement safe food handling to meet legal requirements. |
Activities
| Occasion | Description |
|---|---|
| Occasion 1 (A) | Proper use of uniform, personal protective equipment, hand-washing, and hygiene practices. |
| Occasion 2 (B/C) | Receiving and storing food, and calibrating temperature probes. |
| Occasion 3 (D/E) | Safe food preparation, display, serving, packaging, and transport. |
| Occasion 4 (F/G) | Cleaning, disposing of food, and hazard identification. |