Fact Sheet 9: Food Safety Program Requirements
The Australian Food Standards Code require that food safety is maintained by a food safety program
based on HACCP principles.
Standard 3.2.1 - Food Safety Programs
This standard enables States and Territories to require food businesses to implement a food safety program based
upon the HACCP concepts. The food safety program is to be implemented and reviewed by the food business, and
is subject to periodic audit by a suitably qualified food safety auditor.
Annual 3rd party audit for Class 1. The local council will visit and check food safety programs for class 2 premises.
The seven principles of HACCP
2.Critical Control Point Identification
3.Establishment of critical limits
7.Verification Procedures (review)
What is a food safety program?
A food safety program is simply a written plan that shows what a business does to ensure that the food it sells is
safe for human consumption.
A Food Safety Program Must:
-Systematically identify the food safety hazards that are reasonably likely to occur in food handling operations of the
-Identify where, in a food handling operation of the food business, each hazard identified can be controlled and the
means of control
-Provide for the systematic monitoring of the means of control
-Provide for appropriate corrective action to be taken when a hazard identified is not under control
-Provide for the regular review of the program to ensure it is appropriate for the food business
-Provide for the keeping of appropriate records for the food business, including records about action taken to
ensure the business is carried on in compliance with the program
-Contain other information, relating to the control of food safety hazards, prescribed under a regulation.
A Food Safety Program will assist you to:
• Provide safe food for customers
• Comply with Food Safety Standards
• Develop consistent procedures for employees
If your food business is taken to court over a food poisoning incident, your Food Safety Program and completed documentation - such as temperature logs or training records - can be used as evidence of your commitment to providing safe food (your duty of care).