Australia New Zealand Food Standards Code - Standard 3.2.2 - Food Safety Practices and General Requirements (Australia Only) (Cth)

Standard 3.2.2

Food Safety Practices and General Requirements

(Australia only)

Purpose

This Standard sets out specific requirements for food businesses and food handlers that, if complied with, will ensure food does not become unsafe or unsuitable.

This Standard specifies process control requirements to be satisfied at each step of the food handling process. Some requirements relate to the receipt, storage, processing, display, packaging, distribution disposal and recall of food. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers, and the cleaning, sanitising, and maintenance of premises and equipment.

Contents

Division 1 – Interpretation and application 1 Interpretation 2 Application of this Standard

Division 2 – General requirements 3 Food handling – skills and knowledge 4 Notification

Division 3 – Food handling controls 5 Food receipt 6 Food storage 7 Food processing 8 Food display 9 Food packaging 10 Food transportation 11 Food disposal 12 Food recall

Division 4 – Health and hygiene requirements Subdivision 1 –Requirements for food handlers 13 General requirement 14 Health of food handlers 15 Hygiene of food handlers

Subdivision 2 – Requirements for food businesses 16 Health of persons who handle food – duties of food businesses 17 Hygiene of food handlers – duties of food businesses 18 General duties of food businesses

Division 5 – Cleaning, sanitising and maintenance 19 Cleanliness 20 Cleaning and sanitising of specific equipment 21 Maintenance

Division 6 – Miscellaneous 22 Temperature measuring devices 23 Single use items 24 Animals and pests 25 Alternative methods of compliance

Clauses

Division 1 – Interpretation and application

1 Interpretation

In this Standard, unless the contrary intention appears –