Miscellaneous (Show all)

Skills and Knowledge – Do food handlers have appropriate skills and knowledge in food safety and hygiene matters to handle food safely?

Guidance		The Code places the obligation on the proprietor of the food business, not the individual employees, to ensure that food handlers and supervisors have the relevant skills and knowledge to do their work (see Standard 3.2.2 c3 of the Code). Therefore, in the first instance, the skills and knowledge of staff at the business should be discussed with the proprietor. The Standard specifies that skills and knowledge are only required to a level that corresponds with the work activities of the food handler. The skills and knowledge required of a cook will be different from those of a waitress or a cleaner. In assessing whether a food business is complying with this requirement, consideration will be given to whether the business generally complies with the food safety and hygiene requirements of the Code. If the business is generally compliant, there is a high likelihood that food handlers and supervisors have the appropriate skills and knowledge to handle food safely. If the business is not complying with certain requirements, this may be evidence that the skills and knowledge of food handlers and supervisors within the business are not adequate and further training may be needed. During an inspection, proprietors, managers and/or food handlers will be asked relevant questions to be assessed against this requirement.
Non-compliance	Minor	Food handlers lack a full understanding of food safety and hygiene matters related to some tasks they undertake. E.g. a food handler does not know the appropriate cooking temperature for a particular food item.
	Major	Food handlers lack basic understanding of food safety and hygiene matters for the tasks they undertake. E.g. (1) food handlers do not know how to use sanitiser, do not understand the need to wash hands, or know appropriate cooking/cooling temperatures; (2) food handlers do not know appropriate temperatures for storage or display of potentially hazardous foods.
	Critical	N/A