Food safety resources for venues in WA
Guides to the rules in Western Australia and the terms an officer uses. Each guide says what the law asks, what it does not, and where to read the source.
Where to start
- 01Standard 3.2.2A explained for WA venuesThe three food safety management tools, and which of them apply to you.5 minute read
- 02Category one or category two?How the two categories are decided, and what changes between them.3 minute read
- 03Keeping potentially hazardous food at safe temperaturesThe 5°C and 60°C limits, thermometers, freezers and the 2 hour and 4 hour rule.4 minute read
Which category is my business?
A few questions about the food your business handles, ending in its likely category under Standard 3.2.2A and the tools that apply.
More guides to the rules
- The food safety supervisor in WAAppointing a supervisor, the five year certificate, and the units WA accepts.3 minute read
- Food handler training and what it must coverThe two routes, the four topics, and why no certificate is needed.3 minute read
- Cooling and reheating cooked foodThe two cooling stages, and reheating food to hold it hot.3 minute read
- Receiving deliveriesChecking chilled and frozen food as it arrives, and what to write down.3 minute read
- Cleaning and sanitisingCleaning before sanitising, and the record for heat, chemical or dishwasher.2 minute read
- Allergen information you must give customersShowing or giving allergen details, and the names you have to use.3 minute read
- Who needs a written food safety program in WAWhy most WA venues need none, and who does under Standard 3.3.1.3 minute read
- When an environmental health officer inspectsRecords at the premises, notices and orders, and what WA does not ask.4 minute read