Food Safety Program / HACCP Audits

Who must comply with this standard?

Food Safety is governed by the Food Safety Act 1991 and regulated by FSANZ. Chapter 3 of the Food Standards Code covers the rules and regulations around food safety.

There are five standards that are particularly important for food handlers and food safety supervisors – they are:

• Standard 3.1.1 Interpretation and Application
• Standard 3.2.1 Food Safety Programs
• Standard 3.2.2. Food Safety Practices and general requirements
• Standard 3.2.3 Food premises and equipment
• Standard 3.3.1 Food Safety Programs – Service to Vulnerable persons

This standard explains all of the terms used in the other food safety standards. It also explains the required levels of compliance for both food businesses and food handlers.

Standard 3.2.1 explains the requirements for food safety programs. A food safety program is a system implemented by a food business to ensure that the correct controls are in place to ensure food safety. We’ll talk a lot more about food safety programs in later lessons.

This standard sets out specific rules and regulations for activities that take place within a food business. Topics covered include – receipt, storage, processing, display, packaging, transportation, disposal and recall of food. It also covers the knowledge and skill requirements for people working in the food industry, and details of health and hygiene practices that must be followed.

Standard 3.2.3 is about premises and equipment, and also covers requirements for food transportation vehicles. This standard explains the requirements for food business that provide food services to vulnerable persons. This includes people who are in hospital or other care facilities, who may be considered “high risk” if they contract food-borne illness.

Under Food Standard 3.2.1, in all Australian states and territories, all of the following high-risk food businesses must have a Food Safety Program in place:

• Businesses that serve, process or deliver potentially hazardous food for the consumption of vulnerable people (hospitals, aged care, and child care services) in accordance with Standard 3.3.1 – Food Safety Programs for Food Service to Vulnerable Persons
• Businesses that harvest, process and distribute raw oysters and other bivalves (Standard 4.2.1 Primary Production and Processing Standard for Seafood)
• Businesses that produce manufactured and fermented meats (Standard 4.2.3 Production and Processing Standard for Meat)
• Catering businesses that serve food to the general public

However, a Food Safety Program is recommended for all commercial food businesses in Australia that handle unpackaged, potentially hazardous foods which need temperature control during the food handling, cooking and storage processes. Some states and territories also make it a mandatory requirement for most types of food businesses to have a Food Safety Program in place.

Outside of these regulations, a Food Safety Program would also prove useful for:

• Businesses seeking to tap into or distribute their food product through supermarkets, and therefore need a HACCP-based Food Safety Program to verify its quality
• Businesses contracted to cater for a major event where hundreds or thousands of people could contract food poisoning if a food safety breach occurs
• Businesses whose core point of difference is its premium service and high standards of food quality
• Businesses who would like to open their food business’ products to an international market

To confirm the legal Food Safety Program requirements for your food business type in your state or territory, please contact your local council or state/territory health department.