Management of your food premises
Mosman Council administers the provisions of the NSW Food Act 2003. The objectives of the Food Act 2003 are to ensure food is safe and suitable for human consumption, to minimise the risk of any form of contamination in regards to the preparation and sale of food, as well as to provide for the application of the Food Standards Code in NSW.
Food Safety Standards Code 3.2.2
Outlines specific food handling and management controls related to the transportation, receipt, storage, processing, display, packaging, recall of food and disposal. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers and the cleaning and maintenance of food premises and equipment.
Food Safety Standards 3.2.3
Outlines the compliance requirements for the layout of a food premises to ensure that the when the food business is operating, where possible, opportunities for food to be contaminated is minimised. Each food business is required to ensure that the food premise, fixtures, fittings and equipment are designed and constructed to be easily cleaned and where required sanitized.
Food safety supervisors
New food laws require certain food businesses in the NSW hospitality and retail food service sector to have at least one trained Food Safety Supervisor (FSS).