The four core food handler training topics

Safe food handling

Understand the tasks you perform from receiving food to service or delivery. Follow workplace procedures for safe storage, preparation, temperature control and handling ready-to-eat food. Know which equipment, checks and records apply to your role.

Food contamination

Recognise biological, chemical, physical and allergen hazards. Separate raw and ready-to-eat work, protect ingredients and utensils, and deal with damaged packaging or unsafe deliveries rather than using food with uncertain safety.

Cleaning and sanitising

Cleaning removes food and dirt; sanitising reduces microorganisms on a cleaned surface. Follow the correct sequence and the chemical manufacturer's instructions. An apparently tidy surface is not proof that it has been sanitised.

Personal hygiene

Use the correct handwashing procedure and facilities. Understand when illness, exposed wounds, clothing or personal habits could contaminate food, and report concerns to the supervisor before continuing food handling.

What FS001 covers

Food Safety & Hygiene Fundamentals explicitly covers all four areas. It is a non-accredited internal program, not an FSS qualification. The initial 80% assessment threshold and mandatory critical-safety questions are our training-design choices, not a national statutory pass mark.

Official sources

• FSANZ: food handler training (opens official site)
• FSANZ: Standard 3.2.2A overview (opens official site)

This page summarises the sources above as at 27 October 2026. It is not legal advice and is not endorsed by any regulator. Where your situation differs, the official source and your local authority prevail.