Food Safety Programs

A food safety program is a written document that shows how a food business will control the food safety hazards associated with the business’ food handling activities.

Food safety programs developed in accordance with Standard 3.2.1 – Food Safety Programs of the Food Standards Code are mandatory for the following high risk food businesses:

  • any operation that harvests, processes and distributes raw oysters and other bivalves;

  • producers of manufactured and fermented meats; and

  • food service, where potentially hazardous food is served to vulnerable populations, including providing food to hospital patients, aged care residents and children in child care centres.

Oyster (and other bivalves) harvesters, processors and distributors

Producers, harvesters, processors and distributors of raw oysters and other bivalves are required to have a food safety program in accordance with Standard 4.2.1 - Primary Production and Processing Standard for Seafood. These businesses may wish to use Standard 3.2.1 OR use other compliance methods detailed in subclause 16(2) of Standard 4.2.1 to develop their food safety programs. For further information please follow the link to the Food Standards Code at the bottom of this page. The oyster (and other bivalves) harvesters, processors and distributors food safety program template can be accessed by clicking the following link:

Oyster Processor Food Safety Program Template

Producers of manufactured and fermented meats

Producers of manufactured and fermented meats are required to develop a food safety program in accordance with Standard 4.2.3 - Primary Production and Processing Standard for Meat. For further information please follow the link to the Food Standards Code at the bottom of this page. The producers of manufactured and fermented meats food safety program template can be accessed by clicking the following link:

Manufactured Meat Products Food Safety Program Template

Food services serving potentially hazardous food to vulnerable populations

Businesses that provide food to vulnerable populations such as hospital patients, aged care residents and children in child care centres must develop a food safety program in accordance with Standard 3.3.1 - Food Safety Programs for Vulnerable People. For further information please follow the link to the Food Standards Code at the bottom of this page. The vulnerable populations food safety program template can be accessed by clicking the following link:

Vulnerable Populations Food Safety Program Template

 

Useful Link

Food Standards Code