Food Safety Programs

Food safety programs(hyperlink; Food safety programs | safefood.vic.gov.au) help businesses identify and manage food safety risks.

All Class 1 food businesses and class 2 manufacturers must have a food safety program.

  • you must prepare a food safety program specific to your businesses operations
  • the program must cover all food handling and food processing activities
  • a food safety auditor must assess the program for adequacy
  • a yearly audit is required

This type of program is sometimes called an independent or non-standard food safety program.

For more information, see audits and inspections.

Class 2 food businesses

Class 2 retail, and food service businesses, require a food safety program if they carry out any of the food processes listed below.

Food processes that require a food safety program

A food safety program is required if the business undertakes any of the following:

  • Sous vide cooking, where food is cooked at less than 75°C under controlled time and temperature conditions inside vacuum‑sealed packages, in water baths or steam ovens
  • Handling potentially hazardous food without temperature control to minimise the growth of pathogenic or toxigenic organisms, as described in the Australia New Zealand Food Standards Code (Standard 3.2.2)
  • Preparation of acidified or fermented ready‑to‑eat foods or drinks that rely on high acidity to remain safe, where acid is naturally present, added, or produced through microbial activity
  • Preparation of ready‑to‑eat foods containing raw, unshelled (unpasteurised) eggs
  • Preparation of ready‑to‑eat raw or rare minced or finely chopped red meat
  • Preparation of ready‑to‑eat raw or rare poultry or game meat
  • Off‑site catering, where ready‑to‑eat potentially hazardous food is prepared or partly prepared at one location and transported to another location for service
  • Other complex food processing activities, including:
    • pasteurisation or other thermal processing to eliminate pathogenic organisms
    • packaging food where oxygen is removed or replaced with other gases to improve food safety or extend shelf life
    • food processing activities that do not use temperature control to minimise the growth of pathogenic or toxigenic organisms, as described in Standard 3.2.2

FoodSmart - a free food safety program template for class 2 retail and food service businesses

Some businesses may be able to use the the FoodSmart Food Safety Program template:

  • is for food retail and food service businesses
  • covers common high‑risk and potentially hazardous food processes
  • is free to use, if it suits the business’s activities

 

Food Safety Supervisor

Owners of registered food businesses, Class 1 and 2, must ensure those who handle food within their business handle foods safely. To ensure this happens, the owner must nominate a Food Safety Supervisor, who has the responsibility of recognising, preventing and alleviating the hazards associated with food handling in your workplace.

To comply with these requirements, the nominated Food Safety Supervisor must also hold a Statement of Attainment issued by a Registered Training Organisation (such as Food Safety Australia). There are severe penalties for not having a suitably trained Food Safety Supervisor.

Safe food handling is important for everyone, further information can be found in the Related Information section at the bottom of this page.

For more information you can visit Safe Food Victoria.

 

Related Information

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