Food Safety Training Legislation Update – Standard 3.2.2A​

Food Safety Training Legislation Update – Standard 3.2.2A​

What is all this talk about Standard 3.2.2.A? What on earth do these legislation changes mean!? 

You may have heard about the legislation changes that were implemented in December 2023 around food safety training. This change implemented a new standard called 3.2.2A.  

There is a lot of confusion about what the recent legislation change means and what training is required to ensure compliance with the new standard. 

While the information below is a little dry (most legislation ‘stuff’ is!), we recommend giving it a read if you’re still a little unclear about what all this means.  

All nationally accredited food safety courses cover standard 3.2.2 of the food safety act (ours included). What 3.2.2A addresses is who now needs to complete this training. Standard 3.2.2A is not related specifically to what the training itself covers. In essence, the changes in legislation mandate that more people are now required to complete food safety training where they didn’t need to before. This has been implemented in an attempt to reduce risk from food born illnesses around Australia.   

So, here’s a little more detail.  

All food businesses in Australia must still comply with all requirements in Standard 3.2.2 and Standard 3.2.3.  

Food service, catering and retail businesses must comply with Standard 3.2.2A, based on whether they are classified as category one or category two businesses (see below). 

Category one (higher risk) businesses must implement all three management tools.  

Category two businesses must have a food safety supervisor and trained food handlers.  

These requirements are in place because unpackaged, potentially hazardous food that is ready to eat is high risk and needs careful handling to keep it safe. 

Category one business  

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 to eat without any further processing.  

Category two business  

A retailer of potentially hazardous, ready-to-eat food, where the food was handled unpackaged, but not made or processed onsite (other than slicing, weighing, repacking, reheating or hot-holding). 

Source: Food handler training | Food Standards Australia New Zealand 

A quick note for those in NSW – GOOD NEWS! More time for new food safety requirements!    

School canteens, children’s services, supermarkets, delicatessens, and greengrocers in NSW that handle unpackaged, ready-to-eat hot and cold food now have more time to meet new food safety requirements under Standard 3.2.2A of the Food Standards Code.  

The additional 12 months, to 8 December 2024, follows a NSW Government legislative amendment to clarify how the national Standard applies in NSW.  

The Standard introduces 3 new food safety management tools for school canteens, children’s services, supermarkets, greengrocers, and delis, depending on their food handling activities. 

More detail is on the NSW Food Authority’s Standard 3.2.2.A webpage.  

Please check the NSW Food Authority website, or with their local council, before they invest in training.  

If unsure, the NSW Food Authority Helpline can provide advice: 

phone 1300 552 406, 8:30am to 5:30pm, NSW business days