Food safety supervisor requirements, in plain English
Who needs one, which course counts, what the job involves and when to re-certify.
Since Standard 3.2.2A started on 8 December 2023, most restaurants, cafes, caterers and takeaways need a certified food safety supervisor. The supervisor completes a recognised course with a registered training organisation, must have been certified within the last five years, and needs authority to supervise and instruct food handlers. In Victoria, supervisors certified before 8 December 2023 have until 8 December 2028 to re-certify.
Who needs one
Standard 3.2.2A requires a supervisor for Category 1 and Category 2 businesses: anyone who handles unpackaged, ready-to-eat potentially hazardous food, from restaurants and caterers to delis and some supermarkets. If you prepare and serve that kind of food, assume you need one.
Victoria applies the standard through food premises classes. Your council will tell you whether your class needs a supervisor, and usually asks for their details when you register or renew.
Which course counts
| Your sector | Skill set or unit | Typical businesses |
|---|---|---|
| Hospitality and food service | SITSS00069 (SITXFSA005 and SITXFSA006) | Restaurants, cafes, caterers, takeaways |
| Retail | SIRRFSA001, or SITSS00069 | Delis, butchers, supermarkets |
| Health and community | HLTSS00061 (HLTFSE001, HLTFSE005, HLTFSE007) | Hospitals, aged care, other services with a food safety program |
Codes from the Victorian Department of Health. Codes are updated from time to time; check the current list before you enrol. Some qualifications, such as Certificate III in Hospitality, include the required units.
What the supervisor actually does
Knows the risks
Has the skills and knowledge to handle food safely, especially high-risk food, and keeps that knowledge current.
Spots and fixes problems
Recognises when something is going wrong, such as a fridge running warm, and makes sure it gets fixed.
Supervises the team
Has the business’s authority to supervise and instruct food handlers, and makes sure they’re trained.
Food handler or supervisor?
| Food handler | Food safety supervisor | |
|---|---|---|
| Who | Anyone who handles unpackaged potentially hazardous food | At least one certified person per business, reasonably available |
| Training | A food safety course, or equivalent skills and knowledge | A recognised skill set from a registered training organisation |
| Free option | DoFoodSafely (Victoria), certificate at 90 per cent | No: a paid RTO course |
| Renewal | Not set; refresh when duties or rules change | Certified within the last five years |
| Job | Handle food safely | Supervise, instruct and fix problems |
Making it work across every shift
- Train more than one. The supervisor needs to be reasonably available whenever food is handled. One person can’t cover every service, holiday and sick day.
- Keep the certificate on file. An officer can ask to see it. Note the date it was issued so you know when five years is up.
- Keep food handler training records too. Victoria recommends it, and it’s the easiest way to show every handler is trained. The free DoFoodSafely course gives a certificate at 90 per cent or more.
- Plan for staff turnover. When your supervisor leaves, you need a replacement. Check with your council how quickly they expect it.
Certificates that don’t lapse quietly
EthicalHub keeps your supervisor and food handler certificates in one place, with reminders before they expire, so a five-year renewal doesn’t catch you out. The same app holds the temperature, cleaning and delivery records the supervisor checks every day.
See how it works for your kitchen
A free 20-minute walkthrough. Plans from $69 a month per site.
Food safety supervisors: common questions
Does my business need a food safety supervisor?
How long does a food safety supervisor certificate last?
Which course do I need?
Does the supervisor have to be on site all the time?
Every shift covered, every record kept.
Certificates, training and daily checks in one place.