Tuesday, 02 September 2025
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This guide was developed to assist food businesses to determine the information that should be included during training for employees and management. The guide allows you to develop your own training course for your staff or refresh your own food safety skills.
It outlines the food safety skills that should be demonstrated at various stages by employees and managers who work in a food business operation whether they are full-time, part-time, seasonal, occasional or voluntary employees. This should include additional responsibilities employees may take on from time-to-time, for example, to cover for another colleague. This guide provides information on what employees and managers should be able to do regarding food safety depending on:
- Their level of responsibility
- Whether they work in a high-risk or low-risk area and
- The length of time they have been working in your food business.
Depending on the food operation, not all of the food safety skills outlined in this guide will be relevant. As your organisation is best positioned to determine your business needs, this guide does not attempt to define the exact job specification/responsibilities of employees/managers within your organisation. Familiarise yourself with what applies to your role, and the role of your employees and keep this in mind as you go through the guide.
You, the food business operator, are responsible for continuously encouraging your staff to practice high standards of hygiene. You should ensure that you are kept informed and up to date with changes in food safety requirements.
Management commitment to food safety is essential as managers have a crucial role in influencing the attitude and actions of staff working in the food environment.
Individual copies of the Competency Checklists and the Employee Training Record can be downloaded below:
