Preparing quality food for customers is the foundation of any successful restaurant. It’s a demanding job to keep up quality that keeps customers coming back for more. However, quality maintenance is not something arbitrary; instead, there are laws governing food safety and quality all over Australia.
In this article, we will explore some of the food safety standards for restaurants in New South Wales and how they help boost business productivity.
Food Safety Standards for Restaurants in New South Wales
Compliance with different federal and local food safety laws is the requirement of restaurants and hospitalities in the food sector. Failure to comply can result in fines, prosecution, or the business being closed down.
Consequently, these requirements were set by the Food Act of 2003 (NSW) and the Food Regulation 2015 (NSW). According to these acts, it is essential that food being sold should uphold the standard of the Food Standards Code and should be safe for consumption.
Moreover, it is imperative for businesses to ensure the correct labelling of food items, the management of allergens, and the maintenance of sanitation and food handling processes. These regulations can, at times, be confusing or difficult to understand, but we offer a solution at the Australian Institute of Accreditation.
Food Safety Supervisor Course for NSW
According to the Food Act 2003, a designated food supervisor should be present to oversee the implementation of food safety regulations. An individual working in this capacity requires training and certification from accredited institutions like ours.
Our food safety supervisor course for NSW is specific to the state’s local food regulation laws and trains individuals to manage OH&S in the kitchen and place strict procedures that ensure food safety and quality. Contact us and get started with your online food safety supervisor course as early as today! We are also approved to issue the official “NSW Food Safety Supervisor Certificate” required to operate within NSW!