Research

ASQA
`Training.gov.au`⁠
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This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards.

The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

This includes restaurants, cafes, clubs, hotels, and bars; tour operators; attractions; function, event, exhibition and conference catering; educational institutions; aged care facilities; correctional centers; hospitals; defense forces; cafeterias, kiosks, canteens and fast food outlets; residential catering; in-flight and other transport catering.

It applies to food handlers who directly handle food or food contact surfaces such as cutlery, plates and bowls during the course of their daily work activities. This includes cooks, chefs, caterers, kitchen stewards, kitchen hands, bar, and food and beverage attendants, and sometimes room attendants and front office staff.

Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards Code.

In some States and Territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation.

Local Government Authority

In Victoria, the course is regulated by the Department of Health.

Affected businesses in Australia need to meet a new food safety standard in the Australia New Zealand Food Standards Code (the Code) from 8 December 2023.

Standard 3.2.2 (Food Safety Practices and General Requirements) in the Code requires that people who handle food, and the people who supervise them, have the skills and knowledge in food safety and food hygiene for the work they do.

The Standard requires that food handlers who handle high-risk foods complete a food safety training course in, or be able to show they understand, safe handling of food, food contamination, cleaning and sanitising equipment, and personal hygiene.

Food business must make sure their food handlers have adequate skills and knowledge before they start working with high-risk foods.

There are three food safety management tools in the Standard:

Tool 1: food handler training

Tool 2: food safety supervisor (FSS)

Tool 3: substantiation of critical food safety controls

Food handling training: Food handlers do not have to attend accredited food safety training courses to meet the skills and knowledge requirements for handling food safely. Volunteers and staff should, however, be encouraged to understand their food safety responsibilities under the Act and the Code.

All food handlers, including volunteers, who handle unpackaged potentially hazardous foods must complete a food safety training course, or be able to show appropriate food safety skills and knowledge.

Food handlers can show food regulators and businesses that they have food safety skills and knowledge in the same way they already show they’re meeting the existing skills and knowledge requirements, and/or by showing a certificate of completion from a food safety training course.

If food handlers can demonstrate to the food business and authorised officers that they understand and apply safe food handling practices, a training course may not be required.

There is no set timeframe for food handler training refreshers; businesses must make sure that their food handlers have up-to-date food safety skills and knowledge.

It is recommended businesses schedule regular food safety training refreshers for their staff and/or update staff when processes, foods, equipment, or chemicals change in their business.

Class 1 – with a food safety program (FSP)

Required implement Tool 1 and Tool 2. Exempt from Tool 2 for five years if their FSS is certified prior to 8 December 2023 (please note the FSS certification requirements listed in the next section). Exempt from Tool 3 due to their FSP.

Class 2 – food service, food retail premises & caterers with an FSP

Required to implement Tool 1 and Tool 2. Exempt from Tool 2 for five years if their FSS is certified prior to 8 December 2023 (please note the FSS certification requirements listed in the next section). Exempt from Tool 3 due to their FSP.

Class 2 – food service, food retail premises and caterers without an FSP (Food Safety Plan)

Required to implement Tool 1, Tool 2 and Tool 3. Exempt from Tool 2 for five years if their FSS is certified prior to 8 December 2023 (please note the FSS certification requirements listed in the next section).

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Research

ASQA Training.gov.au⁠⁠

Local Government Authority

ASQA
`Training.gov.au`⁠
⁠