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Standard 3.2.2a Food Safety Management Tools
New requirements for training and monitoring will be enforced Australia wide from December 2023 are you ready?
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You can download a free copy of Standard 3.3.2a here
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What Category is your business?
To determine what the requirements of Standard 3.2.2a are on your business you must first determine the category of your business as category one (1) or category two (2). Use the decision tree below to work out what category your business is.
Category One Food Business Definition & Requirements
A category one business is a caterer or food service business that processes unpackaged potentially hazardous food into food that is both ready-to-eat and potentially hazardous food. The food is then served to a consumer for consumption. Because the food is directly handled by the category one businesses, it may be exposed to contamination by harmful microorganisms and other hazards before it is served.
Requirements:
Requirements:
- All food handlers undertaking prescribed activities must have completed a food safety training course or have appropriate skills and knowledge (clause 10)
Click here for standard 3.2.2a compliant training course for food handlers - A food safety supervisor must be appointed and be reasonably available (clause 11)
Click here for standard 3.2.2a compliant training course for a Retail Food Safety Supervisor
Click here for standard 3.2.2a compliant training course for a Hospitality Food Safety Supervisor - Records or other evidence to substantiate that specific activities are being properly managed (prescribed provisions of Standard 3.2.2, listed in clause 12).
Click here to contact us if you are looking for a way to schedule and record your temperature and cleaning checks on electronic forms
Category Two Food Business Definition & Requirements
A category two business means a food business that offers for retail sale a food that is: a. potentially hazardous food; and b. ready-to-eat food; and where that food: i. was received unpackaged by the food business or was unpackaged by the food business after receipt; and ii. was not made or processed (other than slicing, weighing, repacking, reheating or hot-holding the food) by the food business.
A prescribed activity is the handling by the food business of any unpackaged potentially hazardous food that: a. is used in the preparation of ready-to-eat food to be served to a consumer; or b. is ready-to-eat food intended for retail sale by that business. Prescribed activities are the handling of unpackaged potentially hazardous food and either:
A prescribed activity is the handling by the food business of any unpackaged potentially hazardous food that: a. is used in the preparation of ready-to-eat food to be served to a consumer; or b. is ready-to-eat food intended for retail sale by that business. Prescribed activities are the handling of unpackaged potentially hazardous food and either:
- preparing that food as part of ready-to-eat food served to a consumer; or
- retail sale of that food in a ready-to-eat form.
- All food handlers undertaking prescribed activities must have completed a food safety training course or have appropriate skills and knowledge (clause 10)
Click here for standard 3.2.2a compliant training course for food handlers - A food safety supervisor must be appointed and be reasonably available (clause 11).
Click here for standard 3.2.2a compliant training course for a Retail Food Safety Supervisor
Click here for standard 3.2.2a compliant training course for a Hospitality Safety Supervisor