Food businesses are required to conduct an internal review of their food safety program on a regular basis to ensure
it is still adequate for the food business.
The person who undertakes the review should be someone familiar with the food safety program, the business’s
operations and have the authority to check records and act on the outcomes. Any changes or improvements to
processes and procedures need to be documented and staff trained if required.
1 Food Premises (and Class 2 using an Independent Food Safety Program)
The audit process requires a Department of Health-approved auditor to determine whether the food safety program
is adequate - that is, does it address the hazards associated with the premises' food handing operations, and
whether the food premises is complying with the program.
Food safety auditors are certified under the Food Act 1984 to ensure they are working in a consistent and reliable
manner, thereby safeguarding Victoria’s reputation for safe food.
Audits must be conducted at declared intervals by a Department of Health-approved food safety auditor who is
certified as competent to conduct audits.
Class 2 businesses using a Department of Health-registered standard food safety program must undergo an
annual assessment of their premises and compliance with the FSP and food safety standards. This assessment is
conducted by their council.
As class 3 and class 4 food premises supply or handle only lower risk foods, they are not required to have a food
safety program and do not need to be audited.
You will find a sample internal audit checklist at www.cft.com.au which you can download and use.