What is Food Safety Standard 3.2.2A?
Food Safety Standard 3.2.2A – Food Safety Management Tools (external site) 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.
Why was the Standard made?
In June 2018, the Australia and New Zealand Ministerial Forum on Food Regulation found the highest proportion of foodborne illness outbreaks in Australia were from food service and retail businesses.
Food Standards Australia New Zealand (FSANZ) along with Australian states and territories developed Standard 3.2.2A to make sure all food handlers in these sectors have adequate food safety skills and knowledge and use practices that keep food safe.
What is different from the existing Food Safety Standards?
The new Standard builds on Standard 3.2.2, by strengthening the requirements for skills and knowledge of food handlers and for businesses to demonstrate they are keeping high-risk food safe.
When do businesses need to meet the requirements?
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 should comply with the Standard by 8 December 2023.
Will there be a cost to my business?
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.
It is important to remember that the Standard is designed to improve the safety of food sold across Australia. Poor food safety can affect the health of your patrons and result in damage to a business’s brand and reputation, a loss of customers, and the potential for legal action by affected consumers. The small investment in meeting the Standard will have substantial gains for your business.
How will meeting the Standard be monitored?
For most businesses compliance with the Standard will be monitored by local government Environmental Health Officers (EHOs) or Food Safety Auditors during routine food safety inspections or audits. Extra inspections or audits should not be required.
What are the penalties for failure to comply with the new Standard?
The penalties for non-compliance with the Food Standards Code are prescribed in the
Food Act 2008 (external site) under Section 22 Compliance with Food Standards Code. These penalties have not changed since the introduction of the new Standard.
Which businesses does the Standard apply to?
The Standard applies caterers and food service and retail businesses who handle unpackaged, potentially hazardous, ready-to-eat foods and sell or serve them to the consumer. Check below to see if the following types of activities and organisations are captured by the Standard:
A manufacturer with a retail shop front or food service section
Yes. Businesses with dual activities, such as a manufacturer with a retail, food service or catering section, must implement the Food Safety Management Tools in any areas of the business where retail, food service or catering activities take place.
School canteens and OSHC facilities
Yes. School canteens and out of school hours care (OSHC) facilities who are selling potentially hazardous foods or providing potentially hazardous food as part of a service are captured by the Standard.
A sporting club that operates a kitchen/canteen
Yes. The standard applies to sporting clubs that handle unpackaged potentially hazardous food and sells it to their members or members of public. However, the Standard will not apply to fund raising events. See further explanation below on "Are there any exemptions to the Standard?".
A business that makes and delivers meal packs to consumers
No. Businesses who deliver meal packs, such as pre-portioned meal ingredients or packaged meals for reheating, are not captured by the Standard because the food they sell is not ready-to-eat or served for immediate consumption.
For example, the food delivered by these businesses usually needs storage/refrigeration, assembly, cooking and/or reheating before being eaten and is often eaten a few days after delivery.
If you have any enquires about whether your business is included, contact your local government Environmental Health Officer who will be able to help with the assessment.
An organisation that provides food for free
No. The
Food Act 2008 provides a definition of "sell" other than monetary sale. Where food is provided free of charge and does not fall under the definition of "sell" under the Act, these activities are not captured under the
Food Act 2008 and compliance with the requirements of Standard 3.2.2A is not required. Safe food handling practices are always encouraged where food is prepared for others.
A coffee van/outlet and bubble tea shop that sells ONLY coffee and beverages made to order for immediate consumption
No. Coffee, beverages and bubble tea made to order for immediate consumption is considered low risk. If the food business handles other types of unpackaged potentially hazardous food, they will need to comply with the Standards.
An ice cream van/outlet that only serves ice cream (not soft serve) for immediate consumption
No. Ice cream (not soft serve) only served (not made) for immediate consumption is considered low risk. Note that soft serve ice cream has a higher risk and will need to comply with Standard 3.2.2A. If the food business handles other types of unpackaged potentially hazardous food, they will need to comply with the Standard.
A retailer selling packaged high-risk foods
No. The Standard only applies to businesses who handle unpackaged potentially hazardous foods for sale or service to the consumer.
Businesses cutting fruits / vegetables for immediate service
No. Businesses that serve only cut fruit and vegetables for immediate service do not need to comply with the new Standard. Whilst whole fruits and vegetables are not potentially hazardous, they become so after cutting. Unrefrigerated cut fruits and vegetables must be thrown out after 4 hours.
Bed and Breakfast and farmstay
The Standard applies to Bed and Breakfasts and farmstays that include food service as part of the accommodation where unpackaged potentially hazardous food (such as, bacon, eggs, sausages, pancakes) is prepared on-site. Bed and Breakfast and farmstays that only serve store-bought packaged milk and juices, and cut fruit and vegetables for immediate service do not need to comply with the new Standard.
A charitable, community or not for profit organisation
If an organisation makes or handles unpackaged potentially hazardous foods and sells it to a consumer they must comply with the Standard, even if the food handlers are volunteers. For example:
- sporting or community clubs that sells food in a manner similar to a pub or café.
- school canteens operated by Parent and Community Association (P&C).
The only exemption in the Standard is for food handling activities for or at a fund raising event.
Are there any exemptions to the Standard?
The Standard does not apply to food handling activities for or during a fund raising event. A fund raising event is defined as ‘an event that raises funds solely for a community or charitable cause and not for personal financial gain’. The purpose of the sale of food may also help to indicate if it is a fundraising event, for example regular sale of food in a sporting club to provide a food service to members, compared to ad-hoc fundraising events that are intended to raise funds.
A food business that is an exempted under Regulation 10 of the Food Regulations 2009 will be considered to be a fund raising event and will be exempt from complying with Standard 3.2.2A. These are food businesses that are conducted to raise money solely for purposes that are of a charitable or community nature and handle potentially hazardous food that is cooked and provided for immediate consumption, for example sausage sizzle fundraisers.
I’m unsure whether this applies to my business or what I need to do, who can I contact for advice?
Contact your local government Environmental Health Officer for more information.