Who needs a Food Safety Program?

Not all food businesses require a FSP.

The Food Act 2006 outlines who must comply with this requirement. Under the Act, all of the following high-risk food businesses must have a FSP in place:

  • Businesses that serve, process or deliver potentially hazardous food* for the consumption of vulnerable people (eg. hospitals, aged care facilities and child care services)
  • Businesses that harvest, process and distribute raw oysters and other bivalves
  • Businesses that produce manufactured and fermented meats
  • Catering businesses that serve food to the general public

* Potentially hazardous foods are foods that must be kept at certain temperatures to minimise the growth of bacteria that may be present in the food, or to prevent toxins forming. Foods that are potentially hazardous include : raw and ready-to-eat meat and fish and any foods made of these items, such as ham, pies, fish fingers; milk and food containing milk such as cream, custard, dairy-based desserts; cooked rice and pasta; ready-to-eat foods such as salads, cut fruit and vegetables; and ready-to-eat meals such as lasagne, curry, sushi and salad sandwiches.

Even if you don't require a FSP, it can benefit your business, particularly in cases where:

  • you are seeking to distribute food product through supermarkets, and therefore need an FSP to verify its quality
  • your core point of difference is premium service and high standards of food quality
  • you would like to open your food products to an international market.
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Last updated: 21 December 2018