Businesses that must be accredited under a food safety scheme to assist in the monitoring and regulation of food safety in primary production and processing activities include butchers, smallgoods factories, poultry processors, meat transport vehicles, wild animal field harvesting, production and retail of pet food, meat cold stores, abattoirs, slaughter houses, dairy producers, dairy factories, egg producers and processors, seafood processors, commercial fishing boats, aquaculture farms and oyster businesses.
This accreditation (specified in the Food Production (Safety) Act 2000), allows you to produce the primary produce stated in your accreditation, according to the conditions of the accreditation. It does not authorise you to do anything prohibited under any other Act. The Act also specifies offences, penalties and appeal rights.
This accreditation is in addition to, and does not limit, the Food Act 2006.
The Food Production (Safety) Act 2000 establishes Safe Food Production Queensland. If the context permits, you should consider any reference to accreditation in this Act, another Act or document to be a reference to accreditation by Safe Food Production Queensland.
The functions of Safe Food Production Queensland are to:
- regulate, under food safety schemes, the production of primary produce to ensure primary produce is safe for human and animal consumption
- monitor the hygiene and operating procedures of premises, vehicles, plant and equipment used for production of primary produce
- approve food safety programs
- grant accreditations
- approve and train individuals to carry out audits to monitor compliance with food safety schemes
- commission research relating to food safety matters for primary produce.
Under the Food Production (Safety) Act 2000, Food Safety Schemes (FSS) are to be developed to regulate the production of primary produce. To date FSS have been introduced for seafood, meat, dairy produce and eggs.
The production of primary produce does not include a process, including, for example, manufacturing or canning, in which the nature of the primary produce is substantially changed.