Food Safety Standards (Chapter 3)  

View Standard 3.1.1 here.

• This standard defines the terms used in the food safety standards, specifies these standards apply to Australia only and that food businesses and food handlers must comply with their respective requirements.
• The guide for this standard is Safe Food Australia

View Standard 3.2.1 here.

• This standard enables states and territories to require food businesses to implement a food safety program and sets out the general requirements for these programs.
• A food safety program identifies the food safety hazards associated with a business’s food handling activities and indicates how the business will monitor and control these hazards.
• For more information, see the Food Safety Programs web page.

View Standard 3.2.2 here.

• This standard specifies 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 food premises and equipment.
• Some exemptions apply to charities and community groups and to businesses operating from a private home or temporary premises (the local enforcement authority should be contacted for advice).​​​
• The guide for this standard is Safe Food Australia.
• Fact sheets and more information on these requirements are here
• Information for charities and community organisations is here

View Standard 3.2.2A here.

• This standard applies to specific food service and retail businesses which handle and/or serve potentially hazardous food (InfoBite Std 322A overview​)​.
• This standard does not apply to food handled at or for a fundraising event (the local enforcement authority​ should be contacted for advice).
• There are three requirements that apply, depending on the business's food handling activities (which determine whether it is a Category 1 or Category 2 business):
• • Food Handler Training covering specified food safety principles
  • A certified Food Safety Supervisor; ​and
  • Evidence​​ to substantiate that key food handling processes have been managed.​​​
• The guide for this standard is Safe Food Australia.
• Fact sheets (InfoBites) on these requirements are here.
• An animation on the new standard is here.​
  
• Food Safety Standard 3.2.2A: What do you need to know? info​graphic (PDF 156kb, ​courtesy SA Health)
  

View Standard 3.2.3 here.

• This standard sets out Australian requirements for the design and construction of food premises, fixtures, fittings, equipment and food transport vehicles. It aims to ensure that, where possible, the layout of the premises minimises opportunities for food contamination. These requirements should help food businesses meet the food safety requirements of Standard 3.2.2.
• Some exemptions apply to food businesses operating from a private home or at temporary premises — the local enforcement authority should be contacted for advice.​​​
• The guide for this standard is Safe Food Australia.
• View our InfoBites​ for key information on the food safety standards in the Code

View Standard 3.3.1 here.

• This standard requires Australian food businesses that prepare food for service to vulnerable people to implement a food safety program. This includes businesses providing food to hospital patients, aged care residents and children in childcare centres, who are generally at greater risk of foodborne illness. It usually also includes delivered meal organisations.
• The guide for this standard is Food Safety Programs for Food Service to Vulnerable Persons – A guide to Standard 3.3.1(pdf 1.44 Mb).​​​
• The guide for this standard is Safe Food Australia.
• For more information, see the Food Safety Programs web page.