Standard 3.2.2 - Food Safety Practices and General Requirements

This standard 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 and maintenance of food premises and equipment. 

Standard 3.2.2 - Food Safety Practices and General Requirements

Fact Sheet:Food Safety Standard 3.2.2 - Food Safety Practices and General Requirements [ html | pdf ]

Technical Fact Sheets:

Food handling skills and knowledge  [html    ]

Food business notification requirement  [ html  ]

Health and hygiene: Responsibilities of food handlers  [ html   ]

Health and hygiene: Responsibilities of food businesses [ html  ]

Receiving food safely  [ html  ]

Food recall systems for unsafe foods  [ html  ]

Thermometers and using them with potentially hazardous food [ html ]

Temperature control requirements   [ html ]

Publications:

Safe Food Australia - A Guide to the Food Safety Standards

Food Safety: Guidance on skills and knowledge for food businesses (March 2002) [  html | pdf ]

Temperature control of potentially hazardous foods ( April 2002) [ summary html | pdf ]