Published
NOTE: these standards apply to all food businesses in Australia only. Food businesses in New Zealand are required to comply with New Zealand's Food Act 1981 and the regulations and standards under this Act. For more information visit the Ministry for Primary Industries website.
The food safety standards aim to lower the incidence of foodborne illness. They place obligations on Australian food businesses to produce food that is safe and suitable to eat, and also place health and hygiene obligations on food handlers.
A food business is any business or activity that involves the handling of any type of food for sale, or the sale of food in Australia.
Charities, community groups and businesses operating from a private home or at temporary events are exempt from some of the requirements in the food safety standards. These groups and businesses can contact their local food regulatory authority for further information.
FSANZ has developed separate standards for businesses in the primary production and processing sectors.
Food Safety Standards
There are six food safety standards:
3.1.1 Interpretation and application
- This standard defines the terms used in the food safety standards, specifies these standards apply to Australia only and that food businesses and food handlers must comply with their respective requirements.
- The guide for this standard is Safe Food Australia
3.2.1 Food safety programs
- This standard enables states and territories to require food businesses to implement a food safety program and sets out the general requirements for these programs.
- A food safety program identifies the food safety hazards associated with a business's food handling activities and indicates how the business will monitor and control these hazards.
- For further information, see the Food Safety Programs web page and A guide to Standard 3.2.1 Food Safety Programs.
3.2.2 Food safety practices and general requirements
- This standard specifies 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 food premises and equipment.
- Some exemptions apply to charities and community groups and to businesses operating from a private home or temporary premises (the local enforcement authority should be contacted for advice).
- The guide for this standard is Safe Food Australia.
- More information:
3.2.2A Food safety management tools
- This standard applies to specific food service and retail businesses which handle and/or serve potentially hazardous food (InfoBite Std 322A overview).
- This standard does not apply to food handled at or for a fundraising event (the local enforcement authority should be contacted for advice).
- There are three requirements that apply, depending on the business's food handling activities (which determine whether it is a Category 1 or Category 2 business):
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- Food Handler Training covering specified food safety principles
- A certified Food Safety Supervisor
- Evidence to substantiate that key food handling processes have been managed.
- The guide for this standard is Safe Food Australia.
- Fact sheets (InfoBites) on these requirements.
- Animations: Introduction to Standard 3.2.2.A for food service businesses| Food safety management - Training and supervisors.
- Food Safety Standard 3.2.2A: What do you need to know? (PDF 156kb) | Courtesy SA Health
3.2.3 Food premises and equipment
- This standard sets out Australian requirements for the design and construction of food premises, fixtures, fittings, equipment and food transport vehicles. It aims to ensure that, where possible, the layout of the premises minimises opportunities for food contamination. These requirements should help food businesses meet the food safety requirements of Standard 3.2.2.
- Some exemptions apply to food businesses operating from a private home or at temporary premises - the local enforcement authority should be contacted for advice.
- The guide for this standard is Safe Food Australia.
- View our InfoBites fact sheets for key information on the food safety standards in the Code
3.3.1 Food safety programs for food service to vulnerable persons
- This standard requires Australian food businesses that prepare food for service to vulnerable people to implement a food safety program. This includes businesses providing food to hospital patients, aged care residents and children in childcare centres, who are generally at greater risk of foodborne illness. It usually also includes delivered meal organisations.
- The guide for this standard is Food Safety Programs for Food Service to Vulnerable Persons – A guide to Standard 3.3.1.
- For more information, see the Food Safety Programs web page and Food safety for vulnerable people web page.