Food Safety Programs
The term “food safety program” (FSP) is usually used to refer to a documented program that a food business follows to reduce the risk of contamination of food.
There are a number of reasons why a food business would implement a FSP. These include:
- Legislative requirements
- Customer requirements
1. Legislative Requirements
- The Food Standards Code outlines what a FSP should do and how it should be documented:
- Identify potential food safety hazards;
- Control those hazards;
- Check to make sure controls are working and take corrective action if it is not;
- Keep records;
- Regularly review FSP to ensure it is effective.
- However, there is no mandatory requirement for all food businesses in Australia to have a FSP.
- Food Businesses in NZ do not have to comply with this requirement in the Food Standards Code.
Victoria
- So far Victoria is (August 2007) the only State where implementation of a Food Safety program is mandatory.
- Low risk food businesses, may use an approved “Food Safety Program template”. Compliance is checked by local Council.
- High risk food businesses, must develop their own FSP and have it independently audited by an approved auditor.
- Each Food Business must have a “food safety supervisor” who is responsible for:
- Ensuring all staff are appropriately trained and competent,
- Ensuring the FSP is followed.
Other Australian States
- There is no across the board requirement for food business to have a FSP in other States.
- Some specific sectors may be required such as poultry, meat, dairy and seafood processing.
- Compliance is generally verified by Inspectors for the relevant State food safety authority, but some States may use independent auditors.
NZ
- Food processors in the dairy, seafood and meat industries are required to develop a type of Food Safety Program called a “Risk Management Program”
- These have to be developed by the food business and are externally audited by approved auditing organisations
- For the remainder of the food industry they have the option of either complying with the requirements of the Hygiene Regulations or can develop and implement their own Food Safety Program
- If they opt for a food safety program then they can apply to NZFSA to have it recognised and it audited by approved food safety auditors
Food Service to vulnerable populations
- From October 2008, all food businesses throughout Australia that provide food service to “vulnerable populations” will have to develop and implement a FSP.
- Organisations that provide food service to vulnerable populations include:
- Day and child care centres;
- Nursing homes and aged care facilities;
- Hospitals;
- Meals on wheels organisations.
- At this stage it is not clear who will be undertaking the audits of these FSP’s in each State.
Other Food Industry Sectors
- Other than as required in Victoria or NZ, there are few mandatory requirements for implementation of a Food safety Program.
- There are some mandatory and draft standards for:
- Seafood
- Ready to eat meat and poultry products
- Dairy products.
- Specific requirements may vary from State to State.
- In general, these will be audited or inspected by the State Authority.
