Australia has a food safety management system to ensure food is safe to eat. It aims to prevent illnesses and maintain trust in the food supply. State and territory authorities, as well as the government, regulate the system based on guidelines from FSANZ and the Food Standards Code.
Chomp is the easiest and fastest way to manage all 10 aspects of a safety management system, including the following:
1. Food Safety Programs (FSPs)
Similar to Food Control Plans in New Zealand, food businesses in Australia are required to have a documented Food Safety Program that outlines how they will manage food safety hazards at every stage of their operations. The requirements for FSPs can vary based on the type of food business and the level of risk involved.
2. Hazard Analysis and Critical Control Points (HACCP)
Many food businesses in Australia, especially those with higher food safety risks, utilise HACCP principles to identify and control potential hazards in the production process.
3. Food Safety Procedures and Training
Clear and comprehensive procedures for handling, preparing, storing, and serving food must be established. Employee training in food safety practices is crucial to ensure proper implementation.
4. Record Keeping
Accurate and up-to-date records must be maintained, including temperature logs, cleaning schedules, supplier information, sickness and any other relevant data.
5. Traceability and Recall Plans
Businesses must have systems in place to trace the origin of ingredients and products, with the ability to recall products quickly if safety issues arise.
6. Hygiene and Sanitation Practices
Maintaining a clean and hygienic environment is essential. Regular cleaning schedules, pest control measures, and proper waste disposal practices are critical.
7. Allergen Management
Businesses must identify and manage allergens in their products and accurately communicate this information to consumers.
8. Supplier Approval and Monitoring
Ensuring that suppliers meet food safety standards is important. Regularly monitoring and assessing suppliers helps prevent potential risks.
9. Compliance and Auditing
Food businesses may be subject to audits by regulatory authorities or third-party auditors to ensure compliance with food safety regulations.
10. Continuous Improvement
Regularly reviewing and updating food safety practices based on new information, technologies, or incidents is important for ongoing improvement.
As a responsible food business owner in Australia, it's crucial to keep up-to-date with the specific requirements that apply to your location, type of operation, and relevant regulations. You can obtain accurate and current information by checking official sources from your state or territory's food safety authorities, as well as relevant federal agencies. This will help you ensure that your food products are safe to eat and maintain the trust of your customers.
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