In most states and territories, retail food businesses involved in the preparation, distribution, supply and sale of food to the general public must have at least one Food Safety Supervisor at the premises.

This requirement exists to reduce the incidents of foodborne illness in the retail food service sectors and improve food handlers’ skills and knowledge.

This skill set provides learners with the skills and knowledge to work hygienically when handling food and to ensure the safety of food during its storage, preparation, display, service and disposal.