The core food safety standard covering safe handling, temperature control, cleaning and staff skills and knowledge.
It covers safe food handling practices, temperature control, protection from contamination, cleaning and sanitising, personal hygiene, and skills and knowledge.
Standard 3.2.2 itself does not require a written food safety program for most businesses, though the separate Standard 3.2.2A introduces food safety management tools for certain businesses.
Potentially hazardous food should be kept out of the danger zone between 5 degrees Celsius and 60 degrees Celsius, where harmful bacteria grow most rapidly.
All food businesses in Australia that handle potentially hazardous food must comply with Standard 3.2.2.
Yes. It requires that food handlers and the business have the skills and knowledge in food safety and hygiene appropriate to their work.