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Food Safety Standards for Australia

 Click on this link for more information >>> Food Safety Standards for Australia. There are four food safety standards contained in Chapter 3 of the Australia New Zealand Food Standards Code. These standards require businesses to follow food safety practices and use food premises and food transport vehicles that meet specified requirements.
Food Safety Standard 3.1.1 -Interpretation and Application Click on this link for more information >>> Food Safety Standard 3.1.1 -Interpretation and Application. The Food Safety Standards have been developed to ensure that food sold in Australia is safe and suitable to eat. Standard 3.1.1 Interpretation and Application is the introductory standard for all the Food Safety Standards. It defines the terms that are used in more than one of the Food Safety Standards and explains the meaning of 'safe and suitable food'.
Food Safety Standard 3.2.1 - Food Safety Programs

Click on this link for more information >>> Food Safety Standard 3.2.1 - Food Safety Programs.    This standard is based on the internationally accepted principle that the best way of keeping food safe is to control the hazards that can arise during the production, manufacture and handling of food. To that end, Standard 3.2.1 Food Safety Programs supports Standard 3.2.2 Food Safety Practices and General Requirements and Standard 3.2.3 Food Premises and Equipment. Under Standard 3.2.1 Food Safety Programs a business must be able to show that it complies with the other two standards through an independent audit process.
Food Safety Standard 3.2.2 - Food Safety Practices and General Requirements Click on this link for more information >>> Food Safety Standard 3.2.2 - Food Safety Practices and General Requirements. Standard 3.2.2Food Safety Practices and General Requirementssets out specific food handling controls related to the receipt, storage, processing, display, packaging, transportation, disposal and recall of food. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers, and the cleaning, sanitising and maintenance of the food premises and equipment within the premises. If complied with, these requirements will ensure that food does not become unsafe or unsuitable.
Food Safety Standard 3.2.3 Food Premises and Equipment Click on this link for more information >>> Food Safety Standard 3.2.3 Food Premises and Equipment. If you are a food business, whether operating from a permanent building, a vehicle or from a stall at a market, then Standard 3.2.3 Food Premises and Equipmentapplies to you. The standard sets out the requirements for food premises, fixtures, fittings, equipment and food transport vehicles. Food businesses that comply with these requirements will find it easier to meet the requirements of other food safety standards.
State & Territory Enforcement of the Food Safety Standards
 Click on this link for more information >>> State & Territory enforcement of the Food Safety Standards. The situation in each State and Territory is outlined in this link.
Food Safety Standards  Food business notification requirement
Click on this link for more information >>> Food Safety Standards  Food business notification requirement. Under Food Safety Standard 3.2.2 Food Safety Practices and General Requirements, food businesses must notify the appropriate enforcement agency before commencing any food handling operations
Food Safety Standards  Food Handling Skills & Knowledge Click on this link for more information >>> Food Safety Standards  Food handling skills & knowledge. Under Standard 3.2.2 Food Safety Practices and General Requirements, the owners of food businesses are responsible for making sure that people who handle food or food contact surfaces in their business, and the people who supervise this work, have the skills and knowledge they need to handle food safely.
Food Safety Standards - Health and Hygiene: Responsibilities of Food Handlers

Click on this link for more information >>> Food Safety Standards - Health and hygiene: Responsibilities of food handlers. Under Food Safety Standard 3.2.2 Food Safety Practices and General Requirements, food handlers have an overall responsibility for doing whatever is reasonable to make sure that they do not make food unsafe or unsuitable for people to eat. Food handlers also have specific responsibilities related to their health and hygiene.
Food Safety Standards - Health and Hygiene: Responsibilities of food Businesses Click on this link for more information >>> Food Safety Standards - Health and hygiene: Responsibilities of food businesses. Under Food Safety Standard 3.2.2 Food Safety Practices and General Requirements food businesses are expected to ensure, as far as they can, that their food handlers and anyone else on the premises do not contaminate food. Food businesses also have specific responsibilities relating to the health of people who handle food, the provision of hand washing facilities, telling food handlers of their health and hygiene obligations and the privacy of food handlers.

Food Safety Standards  Receiving Food Safely

 Click on this link for more information >>> Food Safety Standards  Receiving food safely. Under Standard 3.2.2 Food Safety Practices and General Requirements, food businesses are expected to take all practicable measures to ensure that they do not receive unsafe or unsuitable food. This means that they must make sure that the food they receive.
Food Safety Standards  Food Recall Systems for Unsafe Food Click on this link for more information >>> Food Safety Standards  Food recall systems for unsafe food. Under Standard 3.2.2 Food Safety Practices and General Requirements, food businesses must have a system in place to ensure the recall of unsafe food, set out the system in a written document, comply with it and provide the document to an authorised officer if requested

Food Safety Standards - Thermometers and Using Them with Potentially Hazardous Food

 Click on this link for more information >>> Food Safety Standards - Thermometers and using them with potentially hazardous food. If your food business stores, transports, prepares, cooks or sells potentially hazardous food, then you must have a thermometer so you can measure the temperature of this food. Potentially hazardous food includes food that contains meat, fish, dairy products and eggs. It also includes cooked rice and pasta. The thermometer must be kept at your food premises. If you have several premises, you will need a thermometer at each place.
Food Safety Standards - Temperature Control Requirements Click on this link for more information >>> Food Safety Standards - Temperature control requirements. Standard 3.2.2 Food Safety Practices and General Requirements sets out specific requirements for keeping potentially hazardous food at specified temperatures and for cooling and reheating.  Food businesses must comply with these requirements unless they can show that they have a safe alternative system in place to ensure that food stays safe to eat.
Translated Food Safety Technical Fact Sheets Click on this link for more information >>> Translated Food Safety Technical Fact Sheets
Fact Sheets for Charities and Community Organisations Click on this link for more information >>> Fact Sheets for Charities and Community Organisations
Essential Food Safety Practices Fact Sheets Click on this link for more information >>> Essential Food Safety Practices Fact Sheets
Hay Fire Prevention and Control

Click on this link for more information >>> Hay Fire Prevention and Control   from VIRGINIA STATE UNIVERSITY