Standard 3.2.2A: Key Changes and Their Impact on Your Food Business

Find out what has changed with Standard 3.2.2A and how to adapt for success. 
December 19, 2022

Staying updated with regulatory changes is crucial for successful operations in the Australian food industry. The latest addition to the Australia New Zealand Food Standards Code—Standard 3.2.2A—has introduced a series of changes that every food business must be aware of. 

Effective December 8, 2022, this new standard is more than a compliance mandate; it's a significant shift in how food safety is managed across all Australian states and territories. Let's look at what has changed and how these changes will affect your business.

New Additions in Standard 3.2.2A

Standard 3.2.2A brings an updated, unified approach to food safety based on three primary food safety management tools:

3.2.2A Food Handler Training

Previously, the level of training required for Food Handlers varied by state and territory. The new standard requires comprehensive training for all Food Handlers in all states and territories in every food business. 

3.2.2A Food Safety Supervision

The role of a Food Safety Supervisor has been significantly amplified. Now, all food businesses must designate at least one designated Food Safety Supervisor to be in place to oversee food safety practices. Both Food Handler and Food Safety Supervisor training are available online through the Australian Institute of Food Safety.

Food Safety Record Management

While every food business needs to follow the same rules for Food Handlers and Food Safety Supervisors under the new standard, only category one businesses must use the record-keeping tool as well. These businesses must create thorough records and keep them on hand for at least three months.

A New Categorisation System

Under this standard, most food-related businesses are now categorised as either "category one" or "category two," each with specific guidelines and requirements. The classification depends on the type of food-handling activities the business engages in. Central to this is the concept of "prescribed activities," which relate to handling unpackaged, potentially hazardous food. These activities could range from preparing ready-to-eat meals to retailing them in a ready-to-eat state. Businesses conducting prescribed activities take on higher risks, as the food items are vulnerable to contamination. Proper temperature control and minimising contamination risks are essential for compliance.

A category one business typically includes establishments like dine-in restaurants, bakeries, takeaway shops, caterers, as well as hospitals and care facilities that prepare and serve meals directly to consumers. Given the high-risk nature of their food-handling activities, category one businesses must have a Food Safety Supervisor, mandatory training for Food Handlers, and they must keep detailed records of prescribed activities for at least three months. These records demonstrate that the food handled is safe for consumption. 

Category two businesses, on the other hand, are establishments like supermarket delis or service stations that deal with potentially hazardous, ready-to-eat food but do not prepare it on-site. While they also require trained Food Handlers and a Food Safety Supervisor, they are not required to maintain specific records under this standard. However, local state or territory laws might have separate requirements.

Uniformity Across States & Territories

While the introduction of Food Safety Standard 3.2.2A aims to unify food safety requirements across Australia, it's important to note that businesses still need to comply with any additional regulations set by their specific state or territory. 

Here’s a quick breakdown of how Standard 3.2.2A has changed the food safety landscape in each state and territory:

New South Wales (NSW)

  • Now mandates Food Safety Supervisors (FSS) and Food Handler training for previously exempt businesses like school cafeterias.
  • There are stricter Food Safety Supervisor training requirements specific to NSW.
  • The certificate colour has changed, potentially causing confusion during inspections.


  • There is a potential confusion between the state classification system and the new federal Standard 3.2.2A; businesses could belong to different categories at the state and federal levels.
  • Expiry is now set on Food Safety Supervisor training that was previously indefinite.


  • New expiry date requirements for Food Safety Supervisor certificates.
  • Stricter Food Handler training is now enforced by Queensland Health.

South Australia

  • New mandatory training for Food Handlers and Food Safety Supervisors; qualifications must be attained by December 8th this year.

Western Australia

  • Specific training requirements for both Food Handlers and Food Safety Supervisors were introduced.


  • There are new requirements for Food Handlers and at least one Food Safety Supervisor to be trained to the standard set in the new FSANZ laws.

Northern Territory

  • It’s now obligatory to have trained Food Safety Supervisors and Food Handlers, with inspections focusing on qualifications and training.

Australian Capital Territory (ACT)

  • Retraining is required for Food Safety Supervisors who were certified in 2015.
  • New, stricter Food Handler training requirements were introduced.

Compliance & Penalties

Compliance enforcement kicks in 2023, under the watchful eyes of local government authorities. The penalties for failing to comply are more stringent than ever and can include monetary fines, license suspensions, or even cancellations, depending on the seriousness of the violation.

Beyond legal consequences, non-compliance could also severely damage your brand reputation, result in customer loss, and open you up to potential lawsuits from affected consumers.

Navigating the New Normal

Adjusting to these new standards may require strategic planning and restructuring of your current food safety measures. Here are some action points:

  • Training: Enrol Food Handlers in training that is compliant with Standard 3.2.2A.
  • Supervision: Either appoint or upskill a Food Safety Supervisor who is well-versed in the new standard's requirements.
  • Record-Keeping: Digitise your record-keeping process, allowing for real-time updates and easier retrieval during inspections.

Takeaways for Food Businesses 

The introduction of Standard 3.2.2A is a vital development for food businesses across all Australian states and territories. This standardised approach mandates uniform food safety practices, including Food Handler training, the designation of a Food Safety Supervisor, and thorough record management. 

Following this new standard is crucial for maintaining regulatory compliance, minimising legal risks, and ensuring customer safety. Food businesses can enhance their credibility and customer trust by implementing these requirements.