Food Handling & Safety


About food safetthermometer, frypan and flame icony

The potential of food-borne illness is ever-present. This, combined with the increasing trend for people to "eat out", means it is vital for food premises within the Kiama Municipal Council area to be safe.  Kiama Council has joined in partnership with the NSW Food Authority to promote food safety practices.  To ensure food is prepared and handled in a safe manner and that the premises are structurally correct, a regular inspection program is conducted by environmental health officers (fees are charged).

The NSW food service and retail food industries are regulated by the Food Standards Code which sets out the standards for food and food businesses:

Food Safety Standards

The Food Safety Standards were developed to provide more effective and nationally uniform food safety legislation for Australia.

Standard 3.1.1, 3.2.2 and 3.2.3 are mandatory for all food businesses.  A guide to these three Standards, called Safe Food Australia 2nd Edition is available.

Standard 3.1.1 Interpretation and application

This is the introductory standard which explains the terms used in the Standards. It includes the provisions that require food business and food handlers to comply with the standards.

Standard 3.2.1 Food safety programs

This standard sets out the requirements for the control of food safety hazards during the production, manufacture and handling of food. This Standard is not mandatory for all food businesses. It applies to certain industry sectors that have been identified as being high risk. More information on Standard 3.2.1 and the food businesses that must comply can be found in the Food Safety Programs guide produced by the Australian government.

Standard 3.2.2 Food safety practices and general requirements

This standard sets out specific food handling controls relating to: the receipt, storage, processing, display, packaging, transportation, disposal and recall of food. 

Other requirements relate to: the skills and knowledge of food handlers and their supervisors; the health and hygiene of food handlers; and the cleaning and maintenance of food premises and equipment. 

Standard 3.2.3 Food premises and equipment

This standard sets out the requirements for food premises, fixtures, fittings, equipment and food transport vehicles.  More...

Standard 3.3.1 Food safety programs for food service to vulnerable persons

This Standard requires food businesses that process food for service to vulnerable people to implement a documented and audited food safety program, as defined in Standard 3.2.1 of the Food Standards Code. 


08 Jan 2016