Document ID: chunk:federal_register_of_legislation:F2022L01589:body:0:p3
Version: federal_register_of_legislation:F2022L01589
Segment Type: other
Provision Reference: 
Character Range: 5826–9298

business.

            (2) This Standard does not apply to the handling of food for or at a *fund raising event.

           3.2.2A—4 Food service

           (1) For the purposes of this Standard, food service means a food business which processes and serves ready-to-eat food direct to a consumer, whether consumed at the food premises or elsewhere.

           (2) For the purposes of subsection (1), serve means the act of setting out or presenting food to or for a person to eat that food and includes the following activities:

              (a)           portioning food from a bulk tray or container into single serves and placing it on plates; or

              (b)           presenting food in a bain-marie or other bulk food display unit for self‑service; or

              (c)           delivery of plated food.

           3.2.2A—5 Prescribed activities

           For the purposes of this Standard, a prescribed activity is the handling by the food business of any unpackaged potentially hazardous food that:

              (a)           is used in the preparation of ready-to-eat food to be served to a consumer; or

              (b)           is ready-to-eat food intended for retail sale by that business.

           3.2.2A—6 Category one business

             For the purposes of this Standard, a category one business means a food business that:
              (a)           is a *caterer or a food service; and
              (b)           processes unpackaged potentially hazardous food into a food that is:
                (i)      potentially hazardous food; and
                (ii)     ready-to-eat food.

           3.2.2A—7 Category two business

            For the purposes of this Standard, a category two business means a food business that offers for retail sale a food that is:
              (a)           potentially hazardous food; and
              (b)           ready-to-eat food; and
               where that food:
                (i)      was received unpackaged by the food business or was unpackaged by the food business after receipt; and
                (ii)     was not made or processed (other than slicing, weighing, repacking, reheating or hot-holding the food) by the food business.

           3.2.2A—8 Food safety management tools required for category one businesses

              A category one business must comply with sections 3.2.2A—10, 3.2.2A—11 and 3.2.2A—12.

           3.2.2A—9 Food safety management tools required for category two businesses

           A category two business must comply with sections 3.2.2A—10 and 3.2.2A—11.

           3.2.2A—10 Food safety training for food handlers engaged in a prescribed activity

           The food business must ensure that each food handler who engages in a prescribed activity has, before engaging in that activity:

               (a) completed a food safety training course; or
               (b) skills and knowledge of food safety and hygiene matters commensurate with that specific prescribed activity.

           3.2.2A—11 Supervision of food handlers

             The food business must:

              (a)           appoint a food safety supervisor before engaging in a prescribed activity; and
              (b)           ensure that the food safety supervisor is reasonably available to advise and supervise each food handler engaged in that prescribed activity.

           3.2.2A—12 Substantiating food safety management of prescribed