All employees who handle, store, or come into contact with food or food-related surfaces in retail food businesses must be trained in food safety.

This includes cleaning equipment and utensils where food is prepared.

Below are the key training requirements under Food Code Standard 3.2.2A for retail food businesses:

• Food Safety Supervisor (FSS): Every category 1 and 2 retail food business must appoint at least one trained Food Safety Supervisor (FSS). The FSS ensures food safety and compliance with regulations, especially in high-risk food operations. They play a critical role in identifying and addressing food safety risks.
  
  
• Food Handlers: All food handlers—those who prepare, store, or serve food—must complete food safety training or have the skills and knowledge needed to handle high-risk foods safely.

When training staff involved in food handling  don’t forget:

• New Employees: Food safety training should be part of the induction process for new staff, ensuring they follow correct procedures from day one.
  
  
• Temporary or Seasonal Workers: Even short-term employees need to be trained in food safety practices to ensure consistency and compliance.
  
  
• Supervisors and Managers: Staff overseeing food handling practices must also be trained in food safety to manage risks effectively.
  
  
• Delivery Staff: Employees responsible for transporting food will require food safety training, particularly if they handle temperature control or food storage.