Section 9 Fact Sheet for NSW

NSW 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.

 

The seven principles of HACCP 

  1. Hazard Analysis
  2. Critical Control Point Identification
  3. Establishment of critical limits
  4. Monitoring procedures
  5. Corrective Actions
  6. Record Keeping
  7. Verification Procedures (review)

 

What is a food safety program?

A food safety program is a document which assists a food business keep the food they serve safe.

It looks at all stages in the preparation and service of food from when it arrives at the back door until it is served to the customer.

It includes guidelines for receiving food, food storage, food preparation and cooking, serving, cleaning, pest control and waste management, and staff personal hygiene.

Records sheets provide evidence of your duty of care in keeping your food safe.

Although not mandatory for food businesses, in NSW a food safety program will assist the Food Safety Supervisor in managing food safety and provide consistency of safe processes and procedures through-out the food operations.

 

Who need a food Safety Program?

Only licensed businesses in NSW require a Food Safety Program. It is not mandatory for retail food service businesses to implement a Food Safety Program in NSW.

 

A Food Safety Program Must:

  • Systematically identify the food safety hazards that are reasonably likely to occur in food handling operations of the food business.
  • 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.

Only licensed businesses in NSW require a Food Safety Program. It is not mandatory for retail food service businesses to implement a FSP in NSW.

For notified food businesses who may choose to develop and implement a food safety program, or licensed businesses who do not want to use the industry-specific template, the Authority offers two general resources:

General Guidelines for the Development and Implementation of a Food Safety Program  (pdf, 226KB)

• for a template for a food safety program (WORDTM, 56KB)

 

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