FOOD STANDARDS AUSTRALIA NEW ZEALAND SAFE FOOD AUSTRALIA STANDARD 3.2.

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The business should consider the best way to supervise food, depending on the type of food, its
accessibility, and the traffic flow of customers. Food may be supervised by staff present at the display
or by the use of surveillance cameras in real time. Displays might need higher levels of supervision,
for example, at peak customer times.

Note that supervision is only required when customers are accessing food from the display.

Unpackaged food displayed for self-service in tamper-resistant equipment or containers does not need
to be supervised (see subclause 8(3) below).

(b) provide separate serving utensils for each food or other dispensing methods that
minimise the likelihood of the food being contaminated; and

The business must provide separate serving utensils or other dispensing methods for each displayed

STANDARD 3.2.2
food. This minimises the likelihood of people touching the food and of contamination from one food
being transferred to another. Examples of utensils and other dispensing methods include equipment
such as tongs, serving spoons and forks, toothpicks, paper wraps and plastic bags that are provided
for customers to select food without touching it.

Other measures to be considered include:

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• to avoid contact between the serving utensil’s used handle and the food, utensils could be placed
in a clean and sanitary place next to the food, or utensils with long handles could be provided,
so that handles do not rest on the food

• single use utensils and disposal containers could be provided for taste testing samples.

If containers are provided for food to be dispensed into, it is good practice to store these upside down
to avoid aerosol droplets or other foreign matter falling in.

(c) provide protective barriers that minimise the likelihood of contamination by customers.

Protective barriers must be provided to minimise the likelihood of unpackaged ready-to-eat food
becoming contaminated, where such contamination is likely to compromise the safety and suitability
of food. A risk-based approach should be taken with the type of barrier used depending on the food
and the nature of customer interaction, as not all interactions will likely result in food becoming unsafe
or unsuitable.

Ideally, a protective barrier should be provided by permanent display units particularly where food is
regularly displayed from a permanent site. These units should provide a guard, self-closing lid or similar
barrier that minimises the chance of food being directly touched by customers and that protects it
from customer aerosols (e.g. coughs and sneezes). Barriers should be placed at a height or angle
that prevents customer aerosols readily landing on food.

Permanent barriers might not be practicable in some cases, such as for temporary displays.

Other ways that displayed unpackaged ready-to-eat food could be protected from
customer contamination include using dishes with removable covers. If covers are used, they should
be kept available so they can be placed back on the food once customers have served themselves.

AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE CHAPTER 3 (AUSTRALIA ONLY)