If you run a food business in New South Wales (NSW), you need to be aware of an important change to Food Safety Supervisor (FSS) recertification rules.

In Western Australia (WA), completing nationally recognised Food Safety Supervisor training helps businesses meet legal obligations, protect public health and prepare for inspections by local authorities.

Thousands of backpackers flock to Australia each year, with many funding their travels by working at licensed venues all over the country, including bars, restaurants, nightclubs, hotels and retail stores.

SITXFSA006 is one of the nationally recognised units of competency that underpins Food Safety Supervisor training for the hospitality industry in Australia. It focuses on how Food Safety Supervisors identify food safety hazards, monitor safe food handling practices and ensure compliance with the ...

A Responsible Service of Alcohol (RSA) Victoria Certificate, officially known as the Liquor Control Victoria (LCV) Certificate of Completion, is mandatory for anyone who sells, serves or supplies alcohol in licensed venues across the state. It proves you understand how to keep patrons safe, prevent...

The Responsible Service of Alcohol course, also known as the RSA course, teaches you how to comply with Australian liquor laws, recognise signs of intoxication and serve alcohol responsibly.

Food poisoning usually hits fast and hard. The most common signs are nausea, vomiting, diarrhoea, abdominal cramps, fever, headaches and lethargy (fatigue). Symptoms can start within hours of eating contaminated food and often settle in one to three days.

Safe food handling practices are the foundation of every compliant food business in Australia.

Every day, Australians trust that the food they eat is safe. But one slip in hygiene or handling can cause food-borne illness, which affects millions each year.

Food-borne illness is one of the most preventable public health challenges in Australia. Yet, every year around 4.6 million Australians experience food poisoning, which can be largely avoided through effective food handling practices.