This video covers Food Safety laws in Australia. The Food Safety Act 1991 is discussed and each of FSANZ’s five food safety standards are detailed.
Above is an extract from the AIFS Food Safety Supervisor course, please visit the course page for more information.
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. We’ll cover some of the most important regulations now – but don’t worry, you don’t need to remember all of the clause numbers!
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