All employees who handle, store, or come into contact with food or food-related surfaces in health and community service settings must receive adequate food safety training. This also includes cleaning equipment and utensils where food is prepared or served.

Below are the key training requirements under Food Code Standard 3.2.2A for food businesses in the Health & Community sector:

• Food Safety Supervisor (FSS): All category 1 and 2 health and community service food businesses, must appoint at least one trained Food Safety Supervisor. The FSS is critical in ensuring food safety compliance, particularly when managing high-risk foods for vulnerable populations like the elderly, children, or immunocompromised individuals.
  
  
  
• Food Handlers: All employees responsible for preparing, storing, or serving food—such as kitchen staff and care workers—must complete food safety training or possess the necessary skills and knowledge to handle high-risk foods safely.

Given the heightened risk in the health and community sector, training all staff involved in food handling is strongly advised including:

• • New Employees: Ensuring food safety training as part of the induction process for new staff is essential to prevent contamination risks from day one.
    
    
    
  • Temporary or Volunteer Workers: Health and community services often rely on short-term or volunteer staff. It is vital that all individuals working with food are trained to maintain consistency and safety.
    
    
    
  • Supervisors and Managers: Those overseeing food handling processes must also undergo food safety training to ensure they can manage food safety risks effectively.
    
    
    
  • Support Staff (e.g., Cleaners, Care Aides): Employees who may not handle food directly but work in areas where food is stored, prepared, or served—such as cleaners or aides—should receive food safety training to avoid cross-contamination risks, especially in environments with vulnerable populations.