Food Safety Management Tools

Businesses will receive an email from Council’s Environmental Health Department notifying them of their category and provide tools and resources to assist your business in preparing for the upcoming requirements.

Food Safety Standard 3.2.2A – Food Safety Management Tools came into effect on 8 December 2022 and adds new requirements for all food service, catering, and retail businesses that handle unpackaged, ready-to-eat, potentially hazardous foods.

The Australia and New Zealand Ministerial Forum on Food Regulation noted that the highest proportion of foodborne illness outbreaks in Australia were attributed to food service and closely related retail businesses. They agreed that there was a need to review food safety management in these sectors. After extensive consultation, risk assessment and drafting, Food Standards Australia New Zealand (FSANZ) developed and approved Standard 3.2.2A.

The introduction of the new Standard aims to strengthen food safety management in food service and related retail sectors by addressing factors that are known to cause foodborne illness outbreaks. Such factors include failures to implement adequate process controls for high-risk food handling activities and a lack of food safety skills and knowledge. The tools have been developed to ensure all food handlers have appropriate skills and knowledge and to substantial strengthen the management of critical food safety controls.

The new Standard became law on 8 December 2022 and has a 12-month transition period for businesses to comply. This means all affected businesses are required to comply with the Standard by 8 December 2023.

Some investment is likely needed for businesses to meet Standard 3.2.2A. This may include:

• providing time for food handlers to complete a food safety training course and/or making sure they have the appropriate skills and knowledge
• paying for a food handler to complete Food Safety Supervisor certification, or employing a certified Food Safety Supervisor
• developing and/or providing training on processes, records, or other ways to show that the key food safety controls are monitored and managed

Compliance with the new Standard will be monitored by Noosa Council’s Environmental Health Officers during routine food inspections and audits. Additional inspections will not be required.

The penalties for non-compliance with the Food Standards Code are prescribed in the Food Act 2006 under Section 39 Compliance with Food Standards Code. These penalties have not changed since the introduction of the new Standard.

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

If a person is new to the food industry, or to the types of food handling taking place at the business, they should complete a food safety training course to make sure they have appropriate skills and knowledge before handling high-risk foods.

Staff in the business who don’t handle unpackaged potentially hazardous foods, such as people working at the checkout or loading dock at a supermarket, or bar staff who only serve drinks, are not required to complete a food safety training course. However, under the existing requirements of Standard 3.2.2, staff must still have food safety skills and knowledge in line with the work they do, so completion of a food safety training course is recommended.

Example food businesses in the food processing sector include:

• airline caterers
• wholesale bakers
• breweries
• canneries
• flour mills
• ice manufacturers
• packers
• pre-prepared meals
• wine productions.

The training competencies for food safety supervisors in the food processing sector are:

Example food businesses in the retail and hospitality sector include:

• caterers for private functions
• convenience stores
• delicatessens
• grocers
• hotels
• retail market and stalls
• restaurants
• supermarkets
• takeaways and cafes.

The training competencies for food safety supervisors in the retail and hospitality sector are:

Example food businesses in the health and community services sector include:

• catering for hospitals and nursing homes
• childcare centres
• hospitals
• hostels
• meals on wheels
• nursing homes.

The training competencies for food safety supervisors in the health and community services sector are:

Example food businesses in the transport and distribution sector include:

• bulk food distribution
• water carriers
• warehouse.

The training competencies for food safety supervisors in the transport and distribution sector are:

A food safety supervisor certificate for category one and category two food businesses must be obtained from a Registered Training Organisation (RTO).

A person who has a Statement of Attainment issued by an RTO for the national competencies identified above satisfies this requirement. Training is nationally recognised, so it does not matter where the RTO is located.

To find an RTO:

• visit training.gov.au
• enter the recommended competency code in the search field
• in the search results, select ‘Find RTOs approved to deliver this unit of competency’.

Food businesses are encouraged to confirm that the chosen training provider is a current RTO and will provide a statement of attainment upon successful completion of the relevant competencies.

Yes. Under the Standard Food Safety Supervisor certification must be completed at least every five years. Some RTOs may offer re-certification, otherwise the person will need to complete Food Safety Supervisor certification course again.

If a Food Safety Supervisor is absent for 30 days or less then you don’t need to appoint a replacement Food Safety Supervisor but you should ensure that appropriate processes & procedures are in place e.g. having a written guide for staff to use.

Where a Food Safety Supervisor is absent for more than 30 days a replacement food safety supervisor needs to be appointed.

The prescribed provisions are key food safety requirements that businesses must control to make sure the food they sell is safe. For potentially hazardous foods, category one businesses must show that they:

• Receive, store, display and transport (if applicable) potentially hazardous under temperature control.
• Process (e.g. cook, acidify, ferment potentially hazardous food adequately.
• Minimise the time potentially hazardous food is out of temperature control during processing.
• Cool potentially hazardous food within the specified time and temperature limits.
• Reheat potentially hazardous food rapidly to the required temperature.
• Clean and sanitise food surfaces and equipment adequately.

A business can demonstrate they are meeting the prescribed provisions a number of ways including:

• writing on templates
• recording electronically
• writing invoices
• keeping photos or videos
• having written instruction sheets or procedures 
• walking and talking through the process with the food regulator.

• 2 hour / 4 hour record
• Cooling record
• Daily cleaning and sanitising record
• Weekly cleaning record
• Food Receipt template
• Supplier record
• Temperature record
• Transportation temperature record
• SOP – Food receipt
• SOP – Minimising food outside temperature control
• SOP – Thawing and Reheating

If your business already has a food safety program under Standard 3.3.1, then nothing will change as you will already be keeping records to demonstrate compliance and must continue to do so.