Food Production (Safety) Act 2000
sec.41Food safety programs
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sec.41 Food safety programs
This section applies to a person who must prepare and maintain a food safety program under a food safety scheme. The food safety program must— identify significant food safety hazards associated with the production of primary produce carried out by the person; and state how the hazards are to be monitored and controlled; and state how hygienic and safe conditions for the primary produce are to be monitored and maintained; and state how often the program is to be reviewed by the person; and contain details about the provision of training for staff, if any, who deal with the primary produce; and contain any other information prescribed under the food safety scheme. The person must keep a copy of the food safety program at each place to which the program relates. Maximum penalty—50 penalty units. (sec.41-ssec.1) This section applies to a person who must prepare and maintain a food safety program under a food safety scheme. (sec.41-ssec.2) The food safety program must— identify significant food safety hazards associated with the production of primary produce carried out by the person; and state how the hazards are to be monitored and controlled; and state how hygienic and safe conditions for the primary produce are to be monitored and maintained; and state how often the program is to be reviewed by the person; and contain details about the provision of training for staff, if any, who deal with the primary produce; and contain any other information prescribed under the food safety scheme. (sec.41-ssec.3) The person must keep a copy of the food safety program at each place to which the program relates. Maximum penalty—50 penalty units.
- (a) identify significant food safety hazards associated with the production of primary produce carried out by the person; and
- (b) state how the hazards are to be monitored and controlled; and
- (c) state how hygienic and safe conditions for the primary produce are to be monitored and maintained; and
- (d) state how often the program is to be reviewed by the person; and
- (e) contain details about the provision of training for staff, if any, who deal with the primary produce; and
- (f) contain any other information prescribed under the food safety scheme.