Start with the food handling activity
Standard 3.2.2A adds management tools for relevant food-service, catering and retail businesses handling unpackaged, potentially hazardous, ready-to-eat food. The activity matters—not just the business name. A cafe, deli, caterer or food van should check how its food is processed and served.
Two categories, different tools
FSANZ identifies category-one businesses as higher-risk food-service or catering operations processing unpackaged, potentially hazardous food into ready-to-eat, potentially hazardous food. They use all three tools. Category-two businesses use the supervisor and food-handler training tools. Ask your local authority to confirm your classification.
Practical checklist
- A suitably certified and reasonably available food safety supervisor.
- Food handlers with the required training or appropriate skills and knowledge.
- For category one: evidence that prescribed critical food safety controls are being met.
Training does not replace workplace controls
A certificate alone does not demonstrate that a kitchen follows safe procedures. Keep induction, supervision, cleaning, temperature and corrective-action arrangements appropriate to your operation. Other Food Standards Code requirements continue to apply.
Official sources
- FSANZ: food safety management tools (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.
Related training