The food safety and hygiene understanding food handlers and businesses must have, matched to the work they do.
Under Standard 3.2.2, food handlers and the business must have food safety and hygiene knowledge appropriate to the work they do, so understanding matches the level of risk in their tasks.
Not necessarily. The requirement can be met through training, instruction, experience or supervision, as long as the person genuinely understands how to handle food safely for their role.
Commonly by keeping training records, induction checklists or certificates. Certain businesses must also substantiate skills and knowledge under Standard 3.2.2A.
Skills and knowledge applies to all food handlers for their tasks. The FSS is a nominated, trained person who supervises food handling in certain higher-risk businesses under Standard 3.2.2A.
It should suit the role, but common topics include temperature control, handwashing and hygiene, avoiding cross-contamination, allergen management, cleaning and sanitising, and the two-hour/four-hour rule.