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Animals

Animals If you're a food business, assistance animals must be allowed in areas open to customers. It's up to you to decide if you let pet dogs in outdoor dining areas and under what circumstances. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, only certain animals are allowed in food premises:

• assistance animals must be allowed in customer accessed areas
• pet dogs may be allowed in outdoor dining areas
• live animals (except for seafood, other fish and shellfish) are not permitted in areas where food is handled.

Published 22 May 2025

2-hour / 4-hour rule

2-hour / 4-hour rule If you’re a food business, using the 2-hour / 4-hour rule is a good way to keep food that’s taken out of the fridge safe. Why use the 2-hour/4-hour rule? The 2-hour/4-hour rule is a good way to make sure potentially hazardous food is safe even if it’s been out of refrigeration. The rule has been scientifically checked and is based on how quickly microorganisms grow in food at temperatures between 5°C and 60°C. How it works Important tip: The time limits take into account the whole time the food has been out of the fridge. This includes preparation, storing, transport and display.    Time food is kept between 5°C and 60°C  What you can do with the food  Less than 2 hours  The food can be used, sold or put back in the fridge to use…

Published 22 May 2025

Cooling and reheating food

Cooling and reheating food When cooling or reheating food, it's important to do it right to keep it safe from harmful microorganisms and toxins that can cause food poisoning. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must make sure potentially hazardous food (like egg or meat dishes) is cooled or reheated quickly so harmful microorganisms don't get a chance to grow to unsafe levels. If you are a food service business handling unpackaged, ready-to-eat, potentially hazardous food, you may need to substantiate your food safety controls for cooling food, under Standard 3.2.2A - Food Safety…

Published 22 May 2025

Skills and knowledge for food handlers

Skills and knowledge for food handlers It's important your food handlers and their supervisors have the skills and knowledge to handle food properly so that it's safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, you must make sure the people who handle food, and their supervisors, have the skills and knowledge to keep food safe and suitable to eat. Additional requirements may apply to food service businesses that handle potentially hazardous food - see our information on Standard 3.2.2A Food Safety Management Tools. What training is needed? Formal training in specific courses is not…

Published 22 May 2025

Food delivery

Food delivery This advice can help food businesses doing home delivery. You must ensure you have the skills and knowledge to manage any food safety risks. Know your food safety requirements You must comply with all the food safety requirements that apply to your food operations. There are strict health and hygiene requirements to prevent food contamination. The Food Standards Code Standard 3.2.2 includes requirements for hygiene, food handling, temperature control and food transport. If you're thinking of starting a business to deliver food, check if you need prior approvals to operate. Your state or territory authorities have more information for food businesses. Read more about food regulatory…

Published 22 May 2025

Processing food safely

Processing food safely If you're a food business that processes food, it's important to use correct techniques so the food stays safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must process food in a way that keeps it safe and suitable. This means the food is protected from contamination, processed using known safe techniques and kept at a safe temperature. Reduce your risk Start with safe food

• Before you process food, make sure it is safe and suitable (e.g. ingredients from reliable suppliers, safely stored, inspected). 

• Make sure food handlers know how to correctly use processing equipment…

  Published 22 May 2025

Keeping food at the right temperature

Keeping food at the right temperature As a food business you need to keep potentially hazardous food at certain temperatures to make sure it stays safe to eat. Potentially hazardous foods Potentially hazardous foods are foods that need to be kept at certain temperatures to minimise the risk of dangerous microorganisms or toxins. They include:

• raw and cooked meat or poultry
• foods containing eggs (cooked or raw)
• dairy products like milk, cream and fresh custard
• seafood
• sprouted seeds (like beans and alfalfa)
• cut fruit and vegetables
• cooked rice, and fresh or cooked pasta
• sandwiches, pizzas and sushi.

Published 22 May 2025

Storing food safely

Storing food safely If you're a food business, you need to keep food protected from contamination and at the right temperature so it stays safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to store food in a way that keeps it safe and suitable. If you are a food service business handling unpackaged, ready-to-eat, potentially hazardous food, you may need to substantiate your food safety controls for storing food, under Standard 3.2.2A - Food Safety Management Tools. Reduce your risk

• keep storage areas clean, dry and free of pests
• use food-safe containers, covers and…

  Published 22 May 2025

Receiving food

Receiving food If you're a food business, it's important to only accept delivery of food you are sure is safe and suitable. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must do everything they can to make sure they only receive food that is safe and suitable. This generally means the food is delivered:

• from a known supplier
• protected from contamination, and
• at a safe temperature.

• make sure you can identify all food that is delivered and you know the supplier's name and address
• ask your suppliers to protect food from contamination (e.g. in food-safe packaging)
• make sure someone is on-site…

  Published 22 May 2025

Transporting food safely

Transporting food safely If you're a food business that transports food, you need to keep food protected from contamination and at the right temperature so it stays safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must transport food in a way that keeps it safe and suitable.

• Safe transport means protecting the food from contamination and, if it is potentially hazardous food, keeping it at a safe temperature.
• This includes transport within a premises as well as to other places.
• If you are a food service business handling unpackaged, ready-to-eat, potentially hazardous food, you may need to substantiate your food safety controls for…

  Published 22 May 2025