Understand what applies to your food business before choosing a course. Your menu, processes and role matter more than a course’s marketing name.
Making required training more affordable
We’re working towards discounted rates for the food safety training participants need. Courses, eligibility and prices will be confirmed before bookings open.
Micro Kitchen does not issue accredited qualifications. Training and assessment must be completed through the appropriate provider.
National standards. Victorian requirements. Local assessment.
The Australia New Zealand Food Standards Code sets food-safety standards that apply in Australia. Victoria’s food regulatory framework and your premises classification also matter. For council-regulated businesses, speak with your council’s environmental health team about the requirements for your proposed operation.
Standard 3.2.2A uses category one and category two for relevant food service, catering and retail activities. These are different from Victoria’s numbered premises classes.
For the activities covered by Standard 3.2.2A, handlers of unpackaged, potentially hazardous, ready-to-eat food need suitable training or adequate food-safety and hygiene skills and knowledge before doing that work.
Training covers safe handling, contamination, cleaning and sanitising, and personal hygiene. It does not mean every handler must buy an accredited course. Businesses must keep skills current; there is no fixed national refresher interval for this handler requirement.
In Victoria, Class 1, most Class 2 and Class 3A premises need a food safety supervisor. Classes 3 and 4 do not, but food handlers still need suitable skills.
The supervisor needs appropriate sector competencies, authority and the ability to supervise safe handling. Ask council to confirm your sector and any exemption.
Where Standard 3.2.2A applies, the supervisor’s certification must have been obtained within the past five years. They must also be reasonably available to advise and supervise handlers. An older course code being recognised does not remove this recency requirement.
SIRRFSA001 — Handle food safely in a retail environment.
Victoria permits interchange between this retail unit and the two hospitality units above.
Health and community services
HLTFSE001, HLTFSE005 and HLTFSE007 are the three units listed for these sectors. They are not automatically required because an enterprise has a community purpose.
Food processing
Victoria lists FBPFSY2002 for this sector. Use the state’s current and superseded competency guidance with your council and training provider.
DoFoodSafely is a free Victorian learning resource covering food handling, hygiene, allergens and contamination. It is not accredited supervisor training, and its completion certificate is not a supervisor Statement of Attainment.
Accurate allergen information and safe practices matter beyond course completion. A standalone allergen course can help build skills, but is not a universal mandatory certificate. Food safety programs and records are also operational responsibilities, not simply courses to buy.