sec.14Functions

sec.14 Functions

The functions of Safe Food are as follows— to regulate, under food safety schemes, the production of primary produce to ensure primary produce is safe for human and animal consumption; to advise, or make recommendations to, the Minister about— food safety matters relating to the production of primary produce; and the development or implementation of food safety schemes; to monitor the hygiene and operating procedures of premises, vehicles, plant and equipment used for production of primary produce; to encourage businesses engaged in the production of primary produce— to minimise food safety risks by developing and maintaining food safety programs; and to develop and adopt quality assurance measures for the primary produce; to approve or audit quality assurance measures mentioned in paragraph (d) (ii) ; to approve food safety programs; to grant accreditations; to approve and train individuals to conduct audits to monitor compliance with food safety schemes; to review audits mentioned in paragraph (h) ; to commission research relating to food safety matters for primary produce. s 14 amd 2002 No. 49 s 24

• (a) to regulate, under food safety schemes, the production of primary produce to ensure primary produce is safe for human and animal consumption;
• (b) to advise, or make recommendations to, the Minister about— (i) food safety matters relating to the production of primary produce; and (ii) the development or implementation of food safety schemes;
• (i) food safety matters relating to the production of primary produce; and
• (ii) the development or implementation of food safety schemes;
• (c) to monitor the hygiene and operating procedures of premises, vehicles, plant and equipment used for production of primary produce;
• (d) to encourage businesses engaged in the production of primary produce— (i) to minimise food safety risks by developing and maintaining food safety programs; and (ii) to develop and adopt quality assurance measures for the primary produce;
• (i) to minimise food safety risks by developing and maintaining food safety programs; and
• (ii) to develop and adopt quality assurance measures for the primary produce;
• (e) to approve or audit quality assurance measures mentioned in paragraph (d) (ii) ;
• (f) to approve food safety programs;
• (g) to grant accreditations;
• (h) to approve and train individuals to conduct audits to monitor compliance with food safety schemes;
• (i) to review audits mentioned in paragraph (h) ;
• (j) to commission research relating to food safety matters for primary produce.
• (i) food safety matters relating to the production of primary produce; and