food safety

On November 21, 2016, Food Standards Australia New Zealand (FSANZ) published the third edition of Safe Food Australia. This guidance will help food regulators, businesses and consumers comply with the food standards.

Safe Food Australia is a guide to the three mandatory food safety standards: 

  1. Standard 3.1.1 Interpretation and Application
  2. Standard 3.2.2 Food Safety Practices and General Requirements, and
  3. Standard 3.2.3 Food Premises and Equipment.

Highlights of the 3rd edition

According to FSANZ Chief Executive Officer Steve McCutcheon, the new edition includes updated evidence and information to address current food safety issues and trends. It also provides new guidance for mobile, temporary and home-based vendors.

Compared with the 2nd edition, which was published in January 2001, the 3rd edition gives more detailed explanation for each definition and requirement. For instance, it raises examples in terms of pathogenic microorganisms, chemical migration and foreign objects from which food contamination can occur. It also confirms that food sold online, home-made food and food from vending machines are within the scope of food business.

This new edition also provides voluntary templates for supplier details, food receipt, cooling food, temperature record sheet, log for 2-hour / 4-hour rule, cleaning and sanitizing procedure and cleaning and sanitizing records.

Requirements on temporary and mobile food premises and home-based food businesses are systematically indicated in separate appendix, which covers the definition, skills and knowledge, notification, general requirements, processing, storage, transport, display, water supply, food handlers, facilities and similar.

The guidance includes the following sections:

  • Status and context of the document
  • Contents
  • Introduction
  • Standard 3.1.1 Interpretation and Application 
  • Standard 3.2.2 Food Safety Practices and General Requirements 
  • Standard 3.2.3 Food Premises and Equipment 
  • Appendix 1 – Potentially hazardous foods
  • Appendix 2 – The use of time as a control for potentially hazardous food
  • Appendix 3 – Limits for food processes
  • Appendix 4 – Foods requiring special care
  • Appendix 5 – Cooling of meats after cooking
  • Appendix 6 – Cleaning and sanitizing surfaces and utensils
  • Appendix 7 – Pest management
  • Appendix 8 – Template examples
  • Appendix 9 – Temporary and mobile food premises
  • Appendix 10 – Home-based food businesses
  • Resources and References

More information can be found here.

Posted by Yolanda Li on Nov 28, 2016

Regulatory and Scientific Affairs Specialist

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