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 the Hazard Analysis and Critical Control Points (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.
This audit is called the annual 3rd party compliance audit for Class 1 food premises. The local council will visit and check food safety programs for Class 2 premises.
Class 1 food premises
A class 1 food premises is:
- A facility at which potentially hazardous food is prepared for, or served to, patients, residents, or other persons receiving services at the facility (other than that part of the premises that is a canteen or other place at which food is available to be served to members of the public or staff of the facility).
- A food premises at which the principal activity is preparing ready-to-eat food for either, or a combination of, the following purposes:
- the food is intended to be served to patients, residents, or other persons receiving services at any of the facilities listed in the table below
- the food is intended to be delivered to aged persons in their homes or other persons who, due to illness, frailty or impairment are unable to prepare their own food, and the food served, or intended to be delivered, includes potentially hazardous food.
- A supported residential service at which potentially hazardous food is prepared for, or served to, residents, and the majority of those residents are aged persons.
Class 2 food premises
A food premises at which:
- any unpackaged potentially hazardous food is handled or manufactured, or
-
low-risk food is manufactured, for which any allergen-free claim is made, other than
- a class 1 food premises
- a food premises at which the only handling of unpackaged potentially hazardous food is of a kind which makes the premises a class 3 food premises or a class 4 food premises
- a home-based business that produces low-risk packaged or unpackaged foods for which an allergen-free claim is made.
The seven principles of HACCP
- Hazard Analysis
- Critical Control Point Identification
- Establishment of Critical Limits
- Monitoring Procedures
- Corrective Actions
- Record Keeping
- 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.
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 provide safe food (your duty of care).
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. Many Franchise groups require a Food Safety Program for all outlets as part of their quality control
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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