Division 2Food safety programs

Division 2 – Food safety programs

3 General food safety program requirements

A food business must –

(a) systematically examine all of its food handling operations in order to identify the potential hazards that may reasonably be expected to occur;
(b) if one or more hazards are identified in accordance with paragraph (a), develop and implement a food safety program to control the hazard or hazards;
(c) set out the food safety program in a written document and retain that document at the food premises;
(d) comply with the food safety program; and
(e) conduct a review of the food safety program at least annually to ensure its adequacy.

4 Auditing of food safety programs

A food business must –

(a) ensure that the food safety program is audited by a food safety auditor at the auditing frequency applicable to the food business;
(b) make the written document that sets out the food safety program, and the appropriate records referred to in paragraph 5(f), available to any food safety auditor who has been requested to conduct an audit of the food safety program; and
(c) retain copies of all written reports of the results of all audits of the food safety program conducted by a food safety auditor within the last four years, for inspection upon request by a food safety auditor who audits the food safety program or an authorised officer.

5 Content of food safety programs

A food safety program must –

(a) systematically identify the potential hazards that may be reasonably expected to occur in all food handling operations of the food business;
(b) identify where, in a food handling operation, each hazard identified under paragraph (a) can be controlled and the means of control;
(c) provide for the systematic monitoring of those controls;
(d) provide for appropriate corrective action when that hazard, or each of those hazards, is found not to be under control;
(e) provide for the regular review of the program by the food business to ensure its adequacy; and
(f) provide for appropriate records to be made and kept by the food business demonstrating action taken in relation to, or in compliance with, the food safety program.

6 Fund raising events

A food business does not have to prepare a food safety program in accordance with this Standard in relation to a fund raising event conducted by the food business.

Amendment History

The Amendment History provides information about each amendment to the Standard. The information includes commencement or cessation information for relevant amendments.

These amendments are made under section 92 of the Food Standards Australia New Zealand Act 1991 unless otherwise indicated. Amendments do not have a specific date for cessation unless indicated as such.