October 7, 2009: According to the NSW Food Authority, tough new food safety training requirements will be in place by next year in an effort to help safeguard local consumers from food-borne illnesses, Council’s Environmental Health Coordinator Greg O’Donnell said today.

Mr. O’Donnell stated "that the aim is to have state wide mandatory training requirements in place by 2010 to ensure each hospitality business in NSW has a designated food safety supervisor responsible for implementing and overseeing safe food handling on the premises," he said.

"This will involve individuals being trained or assessed by registered training organisations (RTOs) on how to properly store, prepare and handle food."

Mr. O’Donnell confirmed "that the new requirements would benefit both consumers and the local food industry". "About 36 per cent of food-borne illness outbreaks in NSW are the result of poor food handling in those restaurants and takeaways that don’t put food safety high on their agenda," He said "These outbreaks cost the State $150m a year in terms of lost productivity and place a significant burden on the health service."

Mr. O’Donnell added "I have also been working with the hospitality industry in the Shire to understand the risks to their business and customers of hiring of untrained staff to work as food handlers particularly in summer jobs over the Christmas break". Mr O’Donnell added "people looking for hospitality jobs need to understand that the Food Act in New South Wales places a legal requirement on all food handlers to have skills and knowledge in food safety and hygiene applicable to their activities in a food business".

"As such I have been advising hospitality businesses that they should ask all prospective food service workers to provide details of their qualifications in food safety and hygiene as part of their job application." "Just as people looking for jobs in the hotel or club industry know that they are required to provide details of the Responsible Service of Alcohol (RSA) and Responsible Control of Gambling (RCG) courses that they have completed, I am encouraging hospitality businesses when hiring staff, to ask those persons to provide details of accredited food safety training they have completed through a RTO" added Mr O’Donnell.

"Any accredited qualifications prospective food handlers obtain from a RTO would be recognised by future employers either in the Shire or elsewhere around the country" said Mr O’Donnell "this initiative represents an important safety step forward for food service providers." "There are several local or regional RTOs that can provide this important training" added Mr O’Donnell.

"Basic food safety is not difficult, but getting it wrong can have devastating consequences, destroy reputations and put customer health at risk," Mr O’Donnell said.

Mr O’Donnell said the new requirements offered numerous benefits for industry employers, improving customer safety and the integrity of their businesses. "Having a well trained and accredited staff in each kitchen will give a huge boost to consumer confidence, which in turn can only benefit the food businesses themselves.

"And for food service workers, a formal food handler qualification can only improve their employment prospects and advancement in the industry."