(Updated November 2021)
Standard 3.2.2 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.
Some exemptions apply to charities and community groups and also to temporary food businesses and businesses operating from a private home. For further information you should contact your state or territory health department or local council.