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Food safety guides for venues in WA

Each guide sets out what the rule says, who it applies to, what it looks like in a working kitchen and what it does not require, with links to the law itself.

The rules

  1. Standard 3.2.2A explained for WA venuesThe three food safety management tools, and which of them apply to you.
  2. Category one or category two?How the two categories are decided, and what changes between them.
  3. Who needs a written food safety program in WAWhy most WA venues need none, and who does under Standard 3.3.1.

Staff

  1. The food safety supervisor in WAAppointing a supervisor, the five year certificate, and the units WA accepts.
  2. Food handler training and what it must coverThe two routes, the four topics, and why no certificate is needed.

Temperatures

  1. Keeping potentially hazardous food at safe temperaturesThe 5°C and 60°C limits, thermometers, freezers and the 2 hour and 4 hour rule.
  2. Cooling and reheating cooked foodThe two cooling stages, and reheating food to hold it hot.

Deliveries

  1. Receiving deliveriesChecking chilled and frozen food as it arrives, and what to write down.

Cleaning

  1. Cleaning and sanitisingCleaning before sanitising, and the record for heat, chemical or dishwasher.

Allergens

  1. Allergen information you must give customersShowing or giving allergen details, and the names you have to use.

Inspections

  1. When an environmental health officer inspectsRecords at the premises, notices and orders, and what WA does not ask.

General information about the rules in Western Australia. It is not legal advice. Your local government's environmental health officer decides how the rules apply to your premises.