Navigating food safety regulations

Food safety is a legal requirement for all food businesses. Whether you're just starting out or reviewing your current practices, it's important to understand your responsibilities under the Food Standards Code and how they apply in your state or territory.

Australia New Zealand Food Standards Code

The Australia New Zealand Food Standards Code sets the minimum requirements for handling, storing, and preparing food safely. One of the most important components is Standard 3.2.2A, which outlines the training, supervision, and record-keeping obligations for businesses that handle unpackaged, ready-to-eat food.

What the Food Standards Code requires

In December 2023, Standard 3.2.2A was added to the Australia New Zealand Food Standards Code. This national standard strengthens requirements for food safety management in retail and food service businesses.

Here’s what you need to know:

• Who it applies to: Most food businesses that prepare and serve unpackaged, ready-to-eat food

• What it requires:

  • A qualified Food Safety Supervisor (FSS) must be nominated for the business

  • All food handlers must be trained in food safety and hygiene

  • You must be able to show evidence that you're handling food safely (e.g. through records or systems)

You can learn more at the FSANZ website.

FSANZ develops the Food Standards Code, but enforcement is the responsibility of state and territory agencies. These agencies interpret the Code and oversee its implementation, often delegating enforcement to local councils. In the Territories, enforcement is typically managed directly by the Department of Health.

How requirements vary by state and territory

If you’re unsure, it’s best to contact your local council directly. They can provide advice specific to your location and business type.

Understanding your business category

Every food business using Cookaborough is considered a Category 1 food business under Standard 3.2.2A.

Category 1 businesses are those that handle unpackaged, ready-to-eat, potentially hazardous food. This includes activities like preparing salads, sandwiches, or cooked meals for immediate consumption

Category 1 includes businesses that:

• Handle unpackaged, ready-to-eat food

• Serve food to the general public

• Don’t operate under a third-party food safety program

This means that Cookaborough users must meet the highest level of compliance under the Standard, including:

• Nominating a certified Food Safety Supervisor

• Ensuring all food handlers have completed appropriate training

• Maintaining clear records that demonstrate safe food practices

How to meet your obligations

Complying with food safety regulations isn’t just about avoiding penalties—it helps you deliver a professional, trustworthy service.

Here are 3 steps to ensure you’re covered:

1. Nominate a certified Food Safety Supervisor

Choose someone in your team who has completed the required FSS training through a recognised provider. Keep their certificate on file.

2. Train your food handlers

All staff who handle food must complete training in key areas like hygiene, storage, allergen management, and cross-contamination.

3. Maintain clear records

You need to show that you're following safe practices. This might include cleaning schedules, temperature logs, or allergen tracking.

Use the Food Safety Action Plan to guide your next steps

To make compliance easier, the Australian Institute of Food Safety has developed a 3.2.2A Action Plan.

If you're unsure where to start, this is a practical tool that can help you get on top of things quickly.

It walks you through how to:

• Identify your business category

• Ensure your team is trained correctly

• Appoint a qualified Food Safety Supervisor

• Set up systems and record-keeping processes

Other recommendations to strengthen your compliance

Complying with food safety regulations isn’t just about meeting minimum standards. Taking a proactive approach helps you stay ahead of changes and operate with confidence.

Stay in contact with your local council

Local councils are responsible for issuing registrations and conducting inspections. They can help clarify:

• Which category your business falls under

• What records or certificates you need

• When you're due for inspection or renewal

Go beyond the minimum where possible

While compliance is mandatory, exceeding the baseline can set your business apart. Well-documented, consistent food safety practices reduce risk and demonstrate professionalism.