Food safety programs for high risk food businesses

Food safety programs are written documents that show how a food business controls the food safety hazards associated with their food handling activities.

These programs are developed in accordance with Standard 3.2.1 – Food Safety Programs of the Food Standards Code and are compulsory 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
  • businesses that serve potentially hazardous food to vulnerable populations, including hospital patients, aged care residents and children in child care centres

For further information please see the Australia New Zealand Food Standards Code.

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 Standards 4.2.1 – Primary Production and Processing Standards for Seafood.

To develop their food safety programs, these businesses may wish to use Standard 3.2.1. OR other compliance methods detailed in subclause 16(2) of Standard 4.2.1.

The food safety program template for oyster (and other bivalves) harvesters, processors and distributors can be accessed with this link:

Producers of manufactured and fermented meats

Producers of manufactured and fermented meats are required to develop a food safety program in accordance with Standards 4.2.3. – Primary Production and Processing Standard for Meat.

The food safety program template for producers of manufactured and fermented meats can be accessed with this link:

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 Standards 3.3.1 – Food Safety Programs for Vulnerable People.

The food safety program template for producers of manufactured and fermented meats can be accessed with this link:

Page last updated on: 11 Jun 2019