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Health and hygiene - advice for food handlers
Health and hygiene - advice for food handlers Making sure you don't contaminate food through illness or unclean habits is important to keep food safe to eat. Under Standard 3.2.2 - Food Safety Practices and General Requirements, you need to ensure food is safe and suitable to eat. Be clean and careful It's easy to practise good hygiene and make it a good habit. Always ensure you're: washing your hands with soap and drying them thoroughly stopping hair, clothes, jewellery or phone touching food or surfaces - for example tie your hair back, remove loose jewellery, cover open sores not touching ready-to-eat food with your bare hands - use tongs or gloves wearing clean clothing and aprons not eating, spitting,…
Published 30 September 2025
Standard 3.2.2A- Food safety management tools
Standard 3.2.2A- Food safety management tools Food service, caterer and related retail businesses in Australia need to meet food safety requirements that came in December 2023. What is Standard 3.2.2A? Standard 3.2.2.A is a national food safety standard and an extension of Standard 3.2.2 requirements. It applies to Australian businesses in food service, catering and retail sectors that handle unpackaged, potentially hazardous food that is ready to eat. Generally, these include caterers, restaurants, cafes, takeaway shops, pubs, supermarkets and delis, food vans and other facilities serving food. These businesses will implement either two or three food safety management tools, based on their food handling activities. The three tools are food safety supervisor, food…
Published 1 October 2025
Food regulatory agencies
Food regulatory agencies If you have a complaint about food quality, safety or contamination, or want information on food business permits or licenses, you will need to contact your local food regulatory agency. See contact details below. Australian Capital Territory ACT Health Protection Service Phone: 02 5124 9700 Website: https://www.health.act.gov.au/businesses/food-safety-regulation Email: hps@act.gov.au Contact the ACT…
Published 29 August 2023
Health and hygiene for food handlers
Health and hygiene for food handlers If you're a food handler, making sure you don't contaminate food through illness or unclean habits is very important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, as a food handler you need to do whatever you can to make sure you do not make food unsafe or unsuitable. Be clean and careful wash and dry your hands thoroughly stop hair, clothes, jewellery or phone touching food or surfaces (e.g. tie hair back, remove loose jewellery, cover open sores) don't touch ready-to-eat food with your bare hands - use tongs or gloves wear clean clothing and aprons do not eat, spit, smoke, sneeze, blow or cough over food or surfaces…
Published 1 October 2025
Animal diseases, human health and food safety
Animal diseases, human health and food safety Australia is free of the below listed diseases and has strict biosecurity measures in place to keep it free of these and other animal diseases. Further information on animal diseases is available on the Department of Agriculture, Fisheries and Forestry (DAFF) website: …
Published 13 July 2023
Proposal P1053 - Food Safety Management tools
Proposal P1053 - Food Safety Management tools Food service and related retail sectors are vitally important to the Australian economy and our way of life. Food Standards Australia New Zealand (FSANZ) has assessed a proposal to strengthen food safety and consistently deliver safer food to consumers, thereby supporting consumer confidence in these sectors. On 14 September 2022, the FSANZ Board approved a new food standard applying new regulatory measures to food service and retail businesses that handle potentially hazardous food. The new regulatory measures are: food handler training; food safety supervisor; and evidence to substantiate food safety management of key processes. The standard was agreed to by Food Ministers in November 2022 and took effect in December 2023. Tools and guidance to improve food safety knowledge, risk management…
Published 30 September 2025
Food safety for vulnerable people
Food safety for vulnerable people Vulnerable people have a greater risk of getting sick because their immune system is weakened (or still developing). These people include pregnant women, their unborn and newborn babies, the elderly and people whose immune systems have been weakened by illness or drugs (for example: cancer patients, organ transplant recipients, and people on drugs like cortisone). Keeping food safe To reduce the chance of illness from food, it is important to always practice good food safety. Everyone should follow these food safety basics: keep things clean separate raw food from ready-to-eat food cook food thoroughly keep cold food cold, and hot food hot. See food…
Published 29 July 2025
Food colours
Food colours Food colours are either produced naturally or derived synthetically. Like all food additives, colours must undergo a safety assessment by FSANZ before they can be used in food or drinks sold in Australia or New Zealand. This process sets a safety limit for food additives to try and ensure no one would eat an unsafe level, even if they ate a large amount of foods containing the colour over a lifetime. The food colours currently approved have been used safely for decades and FSANZ reviews all new evidence about the safety of food colours. Surveys undertaken by FSANZ have found that Australian children consume low levels of food colours. Food intolerance Some people notice a reaction to either natural or synthetic additives. Reported reactions…
Published 14 May 2021
Food safety standards - temperature control requirements
Food safety standards - temperature control requirements Chapter 3 (Australia Only), Australia New Zealand Food Standards Code NOTE: The Food Safety Standards do not apply in New Zealand. The provisions of the food standards treaty between Australia and New Zealand do not include food hygiene standards. Standard 3.2.2 Food Safety Practices and General Requirements sets out specific requirements for keeping potentially hazardous food at specified temperatures and for cooling and reheating. Food businesses must comply with these requirements unless they can show that they have a safe alternative system in place to ensure that food stays safe to eat. Which foods have to be kept under temperature control? Potentially hazardous foods must be kept under temperature control. Which foods are '…
Published 11 February 2016
Food safety in an emergency
Food safety in an emergency There are a few things to remember before, during and after and emergency to keep your food safe Before Have a supply of long-life items including milk, bottled water and canned goods. Prepare eskies with ice bricks or gel packs to keep food cold if the power goes out. Keep a can opener handy. Don't forget about food for infants or pets. Store food somewhere above floodwater if there's a risk of flooding. Have a supply of drinking-quality water, detergent, bleach and alcohol-based hand sanitiser. During Keep food cold, clean and check the label. Keep the fridge door closed as much as possible. A fridge should keep food cold for around four hours - after that it can begin to spoil. Keep the freezer door…
Published 2 October 2025