Under the Food Safety Standard 3.2.2, Food Safety Practices and General Requirements, food handlers have an overall responsibility for doing whatever is reasonable to make sure that they do not make food unsafe or unsuitable for people to eat.
Food handlers also have specific responsibilities related to their health and hygiene.
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In this section:
- Anthrax
- Avoiding heat-related stress
- Bushfire air quality
- Chickenpox
- Ciprofloxacin
- Composting Toilets
- Death Cap Mushrooms
- Eating Food Outdoors
- Flooding
- Food - BBQ with friends
- Food - Lunch from Home
- Food safety in hot weather
- Food Stalls - Fetes and Fundraising
- Greywater use
- Hepatitis A
- Hepatitis C
- Home Isolation
- Invasive Pneumococcal Disease
- Listeria and Listeriosis
- Measles
- Measles: Information for Contacts
- Meningococcal
- Murray Valley Encephalitis (MVE)
- Outbreak Management - Information for bus drivers
- Pertussis (Whooping Cough)
- Pregnancy and Immunisation
- Psittacosis
- Rifampicin
- Salmonella
- Shiga toxing-producing E. coli (STEC) & Haemolytic Uraemic Syndrome (HUS)
- Smoke-free Outdoor Eating and Drinking Areas
- Tamiflu (Oseltamivir)- Consumer Information
- Treated effluent
- Tuberculosis
- Vancomycin Resistant Enterococci (VRE)
- Asbestos
- Bronchiolitis
- Campylobacter
- Chlamydia
- Clostridium difficile
- Cryptosporidiosis
- Drinking Water Private
- Fact sheets
- Food Temperatures - Danger Zone
- Food - Cooking for a Party
- Food Businesses - Duties
- Food Stalls - BBQ (commercial)
- Gonorrhoea
- Head Lice
- Hepatitis B
- Hepatitis E
- Influenza
- Keeping Poultry
- Malaria
- Measles - Normal Human Immunoglobulin
- Medicines and Poisons
- Mould
- Norovirus Gastroenteritis
- Pandemic H1N1 Influenza Vaccine (Panvax®).
- Pregnancy and Food Safety
- Provision of toilets at public events
- Rabies and Australian Bat Lyssavirus
- Rota virus
- Salt
- Shingles
- Synthetic Cannabis
- Tanning Units in Solaria
- Treated timber ash
- Typhoid
- Viral Gastroenteritis
