Food Safety Program criteria

The FSP must:

  1. Identify all food safety hazards that could potentially occur in the food handling operations of the food business
  2. Identify where, in a food handling operation of the food business, each hazard identified under paragraph (a) can be controlled and the means of control
  3. Provide for the monitoring of the means of control identified under paragraph (b)
  4. Provide appropriate corrective actions to be taken when a hazard identified under paragraph (a) is not under control
  5. Provide for regular review of the program to ensure it is appropriate for the food business
  6. Ensure appropriate recordkeeping practices are observed, including maintaining records about action taken to ensure the business is carried on in accordance with the program.

There are several FSP examples available from Queensland Health to assist food businesses in developing a Food Safety Program that is relevant to the food business.  These examples are only tools to assist in developing your program; all activities, hazards, controls, corrective actions and monitoring must be site-specific to your business.

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Last updated: 14 December 2018