A food safety program is a documented system that identifies the food safety hazards in the handling of food in a food business and details the way the hazards will be controlled in that business.
An appropriate and well implemented food safety program can help a food business:
- ensure food for sale is safe
- manage their operations better through improved record keeping and cost control
- demonstrate that all due diligence was exercised in the preparation and sale of food.
Once your food safety program has been accredited by your local government you need to comply with the processes outlined in your program.
You will need this accreditation if:
- the food business involves off-site catering
- the primary activity of the food business is on-site catering at the premises stated in the licence
- the primary activity of the food business is on-site catering at part of the premises stated in the licence to cater to 200 or more people on 12 or more occasions in any 12-month period
- the food business is carried on as part of the operations of a private hospital or otherwise processes or serves potentially hazardous food to six or more vulnerable.
A person who is not required to have an accredited food safety program may choose to apply for accreditation.