Compare Accredited Food Safety Supervisor Courses

No. Every provider listed here is a registered training organisation (RTO) on the ASQA National Register delivering nationally accredited units. A $86 course from one provider issues the same nationally recognised Statement of Attainment as a $199 course from another. Price differences reflect business models, not certificate validity. In NSW, all providers must also be on the NSW Food Authority approved list to issue the NSW Government certificate.

The core training units are the same — SITXFSA005 and SITXFSA006. However, NSW has an additional requirement: you must use an NSW Food Authority approved RTO, and that RTO issues an additional NSW Government FSS certificate (approximately $30 fee). Under NSW Food Regulation 2025 (commenced 1 September 2025), you must complete both units with the same RTO — you cannot split them across providers. See our NSW certificate guide for full details.

Yes. Every provider listed here offers online delivery. Most are fully self-paced with no workplace assessment required. The course typically takes 6–8 hours and can be completed in one sitting or across multiple sessions within an access period.

Five years in all states and territories. You must renew before your certificate expires. In NSW, if your certificate expires and you have not renewed, the business must appoint a replacement FSS within 30 working days while you complete the renewal course.

SITXFSA005 covers 'Use hygienic practices for food safety' — personal hygiene, temperature control, and contamination prevention. SITXFSA006 covers 'Participate in safe food handling practices' — the broader food safety management practices required of a Food Safety Supervisor. Both units are required for the FSS certificate in hospitality, health and community, food processing, and transport sectors. Retail businesses can use SIRRFSA001 instead.

Yes. The FSS does not have to be a separate employee — the owner, manager, head chef, or any permanent staff member can hold the certification, provided they complete the accredited training and are reasonably available on the premises during food handling activities.

Yes. Standard 3.2.2A requires at least one FSS per food premises, not per business. If you operate multiple locations — for example, two cafés — each premises needs its own certified FSS who is reasonably available on site during food handling operations.