(Updated February 2014)
Standard 3.2.2 - Food Safety Practices and General Requirements sets out specific food handling controls related to the receipt, storage, processing, display, packaging, transportation, disposal and recall of food. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers, and the cleaning, sanitising and maintenance of the food premises and equipment within the premises. If complied with, these requirements will ensure that food does not become unsafe or unsuitable.
Who must comply with this standard?
All Australian food businesses must comply with this standard unless they fall under the definition of 'primary food production'. FSANZ is developing Primary Production and Processing standards separately. Food handlers must also comply with the requirements that relate specifically to food handlers.
There are some exemptions for charities and community groups and also for temporary food businesses and businesses operating from a private home. Charities and community groups that sell low risk food (such as cakes and jams) or hot food that is sold as soon as it is cooked (such as sausages and steaks) need not comply with the requirement that food handlers have skills and knowledge that apply to the work they are doing. Temporary food businesses and businesses operating from a private home can contact their local enforcement authority and apply for an exemption from some requirements.