Standard 3.2.2A: How to Show Your Food Handler Training Records

We have restaurant customers in Australia, and since 3.2.2A came in the question comes up again and again: what do I actually show the inspector? The standard tells you what has to happen. It doesn't hand you the piece of paper that proves it did.

What Standard 3.2.2A asks of food service businesses

Standard 3.2.2A Food Safety Management Tools applies to food service, catering and related retail businesses that handle unpackaged, potentially hazardous food that is ready to eat. Most restaurants and cafes fall into category one. The standard sets out three tools:

• A food safety supervisor, certified and reasonably available whenever food is being handled (category one and two).
• Food handler training, so every food handler has completed training or can show the right skills and knowledge for their work (category one and two).
• Showing your food safety management, keeping records of key food safety activities (category one).

Your state or territory food regulator and your local council enforce it, and the details of how each one checks can differ. Check with your local council or regulator for what applies to you.

What your environmental health officer may ask

• Who your food safety supervisor is, and whether their certificate is current.
• How your food handlers were trained, and how you know each one has.
• Whether your staff can answer basic questions about the food they handle, including allergens.

That middle question is where most businesses go quiet. A folder of certificates covers the people who did a course. It doesn't show what your team knows about your own menu, or which of your dishes carry which allergens.

Allergens are the question you can't fumble

Australian food businesses have to be able to tell customers about the allergens in their food when asked. That means the person at the table needs the answer, not just the chef. Training staff on the allergens your own menu declares, and keeping a record of how each person did, is the simplest way to show that happens.

The ShiftTrained inspector report

One tap. One page. Every name, date and score.

• ✓ Every employee who passed, the date they passed, and their best score
• ✓ Everyone who has started but not passed yet, marked In progress
• ✓ Allergen results for each person
• ✓ What they were trained on, and where your allergen information came from
• ✓ A QR code that opens a verification page on shifttrained.com

Show it on your phone, print it, or email it to the environmental health officer from the same screen. Included on every paid plan. It is a record of the training your staff completed in ShiftTrained, not a certificate from any authority.

See how the inspector report works

What a good training record shows

1. Each staff member's name and role.
2. What they were trained on: your menu, your allergens, your house rules.
3. The date they passed.
4. Their score.
5. Their allergen results, and where your allergen information came from.

How to keep it current without a binder

1. Upload your menu, plus your allergen matrix if you have one. Photos of the pages work.
2. Send the quiz to your team. They take it on their phones, no app to download.
3. As each person passes, the record updates with the date, the score and their allergen results.
4. When the EHO arrives, tap Run inspector report and show it, print it or email it.

What ShiftTrained is, and isn't

ShiftTrained is not a food safety training course, it doesn't certify food safety supervisors, and it isn't approved by any regulator or council. It doesn't replace the training 3.2.2A requires. What it adds is proof that your team knows your actual menu and your allergens, kept current every time the menu changes, with a record you can hand over in seconds.

More reading: how to prove your staff was trained at an inspection, and how allergen training works on ShiftTrained.