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Safe Horticulture Australia - A guide to the primary production and processing standards for horticulture
Safe Horticulture Australia - A guide to the primary production and processing standards for horticulture Safe Horticulture Australia (PDF 2.7MB) File Safe Horticulture Australia First Edition, November 2024 Safe Horticulture Australia is a guide to five standards…
Published 4 November 2024
Food safety for food businesses
Food safety for food businesses On this page
Food safety standards There are six food safety standards in the Food Standards Code…Published 9 June 2023
Receiving food
Receiving food If you're a food business, it's important to only accept delivery of food you are sure is safe and suitable. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must do everything they can to make sure they only receive food that is safe and suitable. This generally means the food is delivered:
- from a known supplier
- protected from contamination, and
- at a safe temperature.
- make sure you can identify all food that is delivered and you know the supplier's name and address
- ask your suppliers to protect food from contamination (e.g. in food-safe packaging)
- make sure someone is on-site…
Published 30 October 2017
Displaying food
Displaying food If you're a food business that displays food, it's important to protect it from contamination and keep it at the right temperature so it stays safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to make sure they display food in a safe and suitable way. Reduce the risk
- make sure potentially hazardous food is displayed at a safe temperature
- use cabinets or wind shields
- keep food away from open windows, doors, fans and insect sprays or zappers
- keep food out of reach of children
- protect food with food-grade cling wrap, bags, paper strips or containers
- separate ready-to-eat foods from raw…
Published 5 October 2018
Food packaging
Food packaging If you're a food business, it's important to know what types of packaging are safe to use with your food products. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must:
- only use packaging material that is fit for its intended purpose
- only use material that is not likely to cause food contamination
- ensure there is no likelihood that the food may become contaminated during the packaging process.
- something contaminates food during the packaging process
- harmful microorganisms get into food from dirty or damaged packaging…
Published 13 February 2019
Floods and food safety
Floods and food safety Floodwater can be contaminated with harmful microorganisms and poisons from sewage, animals, agricultural and industrial waste, and other substances that can cause illness. Any food, packaging, surfaces and cooking utensils that have come into contact with floodwater might be contaminated and unsafe. Water supplies might also be unsafe. There could also be a power outage with a flood, which could affect food refrigeration and cooking. Here are some tips to help you make sure your food will be safe to eat if there is a flood. Preparing at home If you know a flood could be coming and you are in an area that could be affected:
- Move food supplies and equipment to another area, away from the predicted flooding.
- Store food on…
Published 13 July 2023
Food temperature and thermometers
Food temperature and thermometers The food safety standards specify that potentially hazardous foods must be stored, displayed and transported at safe temperatures and, wherever possible, prepared at safe temperatures. However, you can also use time, rather than temperature, to keep food safe. This method is explained under 'The 2 hour/4 hour guide'. Safe temperatures are 5°C or colder, or 60°C or hotter. Potentially hazardous food needs to be kept at these temperatures to prevent food-poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. These bacteria can grow at temperatures between 5°C and 60°C, which is known as the temperature danger zone. The fastest rate of growth is at around 37°C, the temperature of the human body. The food safety standards also…
Published 5 March 2018
Skills and knowledge for food handlers
Skills and knowledge for food handlers It's important your food handlers and their supervisors have the skills and knowledge to handle food properly so that it's safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, you must make sure the people who handle food, and their supervisors, have the skills and knowledge to keep food safe and suitable to eat. From December 2023 additional requirements may apply to businesses that handle potentially hazardous food - see our information on Standard 3.2.2A Food Safety Management Tools.
Published 30 October 2017
Keeping food at the right temperature
Keeping food at the right temperature As a food business you need to keep potentially hazardous food at certain temperatures to make sure it stays safe to eat. Potentially hazardous foods Potentially hazardous foods are foods that need to be kept at certain temperatures to minimise the risk of dangerous microorganisms or toxins. They include:
- raw and cooked meat or poultry
- foods containing eggs (cooked or raw)
- dairy products like milk, cream and fresh custard
- seafood
- sprouted seeds (like beans and alfalfa)
- cut fruit and vegetables
- cooked rice, and fresh or cooked pasta
- sandwiches, pizzas and sushi.
Published 30 October 2017