What are the requirements for food handler training in NSW?

Under Standard 3.2.2A of the Food Standards Code (which took full effect for NSW food businesses in December 2023), all food handlers who handle unpackaged ready-to-eat food must be able to demonstrate competency in food safety and hygiene. This requirement applies to all food handlers, not just supervisors.

What does "competency" mean?

Food handlers must be able to demonstrate knowledge of:

The nature of food safety hazards (biological, chemical, physical)
Temperature control for potentially hazardous food
Personal hygiene requirements (handwashing, illness/exclusion policies)
Cross-contamination prevention
Cleaning and sanitising requirements
Allergen awareness

How can food handlers gain this competency?

Competency can be demonstrated through:

Completion of a recognised food handler training course (online or face-to-face)
Nationally recognised vocational training (e.g. Certificate II/III in Hospitality)
On-the-job training and induction by a qualified supervisor, with documented assessment

Record-keeping requirements

Businesses must maintain records that demonstrate each food handler's food safety competency. This can include training certificates, induction records, or completed assessment checklists. These records must be available for inspection by authorised officers.

AMES Food Advisory delivers food handler training sessions on-site or online for Sydney food businesses, with comprehensive record-keeping support.