The standard requiring certain higher-risk food service and retail businesses to use specified food safety management tools.
They are measures such as having a food safety supervisor, ensuring food handler training, and keeping records that demonstrate food is being handled safely.
It applies to certain higher-risk food service, catering and retail businesses that handle unpackaged, ready-to-eat, potentially hazardous food.
For covered businesses, appointing a trained food safety supervisor is one of the key management tools required.
Standard 3.2.2 sets the general food handling practices, while 3.2.2A adds specific management tools for higher-risk businesses to prove safe practice.
Covered businesses generally need to keep or be able to show evidence, such as temperature checks, that substantiates safe food handling.