Food safety for food businesses

On this page

• Food safety standards
• Safe Food Australia guidance
• InfoBites factsheets
• - Food safety management tools under Standard 3.2.2A
• Other resources for food service
• Animations
• Translations

Food safety standards

​There are six food safety standards in the Food Standards Code legislation:

• 3.1.1 Interpretation and application
• 3.2.1 Food safety programs
• 3.2.2 Food safety practices and general requirements
• 3.2.2A Food safety management tools
• 3.2.3 Food premises and equipment
• 3.3.1 Food safety programs for food service to vulnerable persons

​These 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.

For more information see the Food Safety Standards page.

Safe Food Australia guidance

Our book Safe Food Australia contains comprehensive guidance for regulators and businesses on Standards 3.1.1, 3.2.2, 3.2.2A and 3.2.3.

InfoBites factsheets

This series of factsheets developed from Safe Food Australia have key information on the food safety standards and practical tips to reduce food safety risks:

• 2-hour/4-hour rule
• Animals
• Cleaning and sanitising
• Controlling pests
• Cooling and reheating food
• Displaying food
• Food delivery
• Food packaging
• Food recalls
• Food safety culture
• Food traceability
• Health and hygiene advice for food businesses
• Health and hygiene advice for food handlers
• Home-based food businesses
• Keeping food at the right temperature
• Mobile food businesses
• Processing food safely
• Receiving food
• Safe food for older people
• Skills and knowledge for food handlers
• Starting or changing a food business
• Storing food safely
• Temporary food premises
• Thermometers
• Transporting food safely

Food safety management tools under Standard 3.2.2A

• Overview
• Food safety supervisor
• Food handler training
• Evidence tool

Other resources for food service

• Allergy information for the food service industry
• National Guidelines for the Preparation of Raw and Lightly Cooked Egg Foods PDF 535 kb (Food Regulation System)
• Brochure on handling eggs safely PDF 1.6 Mb (Australian Egg Corporation Ltd)
• The Culinary Uses of Eggs - Identification of raw/low-cooked egg dishes that may be of food safety concern PDF 570 kb (Australian Egg Corporation Ltd) 

Animations

Department of Health Victoria has an animation on tools businesses can use to demonstrate how they manage food safety: see A recipe for food safety - Step 2 - Food Safety Management

Translations

Mo​st mobile devices and web browsers have built-in tools or extensions to assist with translati​ng information into your language. You can also use freely available translation tools, such as Google Translate, to translate ​web pages and PDFs.