Staff Food Safety Training Guide for NSW Food Businesses
Under Standard 3.2.2A of the Food Standards Code (effective December 2023 for NSW), all food handlers who handle unpackaged ready-to-eat food must be able to demonstrate food safety competency. This guide outlines how to build and document an effective food handler training program.
What food handlers need to know
- Nature of food safety hazards (biological, chemical, physical) and their sources
- Temperature control requirements and how to monitor them
- Personal hygiene requirements — handwashing, illness/exclusion, protective clothing
- Cross-contamination prevention — raw vs. ready-to-eat food separation, clean equipment
- Cleaning and sanitising procedures specific to their role
- The 9 priority allergens and how to handle allergen requests
- How to respond to food safety problems (corrective actions, who to report to)
Types of food handler training
- Formal training: Online food handler courses (e.g. SITXFSA005/006), Certificate II/III in Hospitality food safety units. These are the easiest to document and satisfy auditors.
- On-the-job induction: A structured induction by a qualified supervisor covering all key food safety topics, with a competency assessment checklist completed and signed.
- Refresher training: Annual refresher for all food handlers, covering any changes to your Food Safety Program, new menu items with allergen implications, and any food safety incidents that occurred.
Record-keeping for training
Maintain a training register for every food handler that includes: name, date of hire, training completed (course name, date, certificate number if applicable), induction topics covered, assessment outcomes, and dates of refresher training. Keep training records for a minimum of 12 months after the employee leaves.