New Food Safety Standards 3.2.2A

Will I be impacted by the new standards?

If your business handles PHF* (e.g. meat, dairy, eggs, cut fruit/veggies, tofu, cooked rice/pasta) and provides it as 'ready to eat' PHF, your business will need to comply with the new standard. The requirements vary by business type and are split into 2 categories.

*PHF (Potentially Hazardous Food) = foods to be kept in the fridge <5°C (or kept hot >60°C) for food safety.

• Category 1: businesses that handle and provide unpackaged high-risk ready-to-eat foods. For example, cafés, restaurants, canteens or caterers.
• Category 2: businesses that only minimally handle unpackaged high-risk food (such as: slicing, weighing, repacking, reheating or hot-holding). For example: a service station which receives chilled pies and sandwiches which are displayed in a hot or cold display unit, or a supermarket deli which slices and packs cold meats.

What is required?

The new Standard contains three tools/requirements to manage food safety.

1. What food handler training is required?

Basic food safety training is required for all food handlers in Category 1 and 2 businesses. The City provides free FoodSafe Online training to our local businesses. This course is sufficient to meet this requirement.

This FoodSafe Online course costs $35. Use the discount code FSARMAD312 at checkout to have the training discounted to $0: www.ehawa.org.au/products/foodsafe-products/foodsafe-online

2. What food safety supervisor training is required?

Food Safety Supervisors (FSS) Category 1 and 2 businesses will need to appoint at least one FSS. A FSS must be reasonably available to advise and supervise the food handlers when they are handling unpackaged high-risk ready-to-eat foods. A FSS will be required to take a FSS training course delivered by a Registered Training Organisation (RTO) and the certification must be refreshed every 5 years. RTOs that deliver the FSS course are listed here: www.health.wa.gov.au/Articles/F_I/Food-Safety-Supervisor-Training-Course

3. How do I show that our food is safe?

This is a record keeping requirement. Category 1 businesses must show that food safety controls are being managed by keeping records. This includes:

• Temperature control records (food display, storage and receipt);
• Cleaning / sanitising records and;
• Food processing records.

Find record keeping templates examples here. The records must be kept for a minimum of 3 months.