Anyone who directly handles food, or surfaces likely to touch food, for a food business.
Anyone who directly handles food, or handles surfaces likely to contact food, for a food business. That includes cooks, servers, kitchen hands, baristas and packers, whether paid or volunteer.
The Code requires the business to ensure food handlers have skills and knowledge in food safety and hygiene appropriate to their work. This does not always mean a formal qualification, but the knowledge must be adequate for the tasks performed.
No. A food handler who has a foodborne illness, or symptoms such as vomiting or diarrhoea, must not handle food where they might contaminate it, and must tell their supervisor.
Take reasonable steps not to contaminate food, maintain personal cleanliness including thorough handwashing, wear clean clothing, and cover wounds. These duties are set out in Standard 3.2.2.
If they directly handle food or food-contact surfaces for the activity, they are food handlers and the same hygiene obligations apply. Some low-risk community activities have tailored guidance from state regulators.