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Health and hygiene - advice for food businesses
Health and hygiene - advice for food businesses If you're a food business, making sure no-one contaminates your food because of illness or unclean habits is important to keep food safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to do whatever they can to make sure no-one on their premises contaminates food. Under Standard 3.2.3 - Food Premises and Equipment, businesses need to provide staff with hand washing facilities, toilets and storage space for personal belongings. Reduce your risk
- only food handlers should be in food preparation or packing areas…
Published December 2023
Health and hygiene - advice for food handlers
Health and hygiene - advice for food handlers Making sure you don't contaminate food through illness or unclean habits is important to keep food safe to eat.
- washing your hands with soap and drying them thoroughly
- stopping hair, clothes, jewellery or phone touching food or surfaces - for example tie your hair back, remove loose jewellery, cover open sores
- not touching ready-to-eat food with your bare hands - use tongs or gloves
- …
Published December 2023
Home-based food businesses
Home-based food businesses If you're a home-based food business, you need to meet the same food safety requirements as other food businesses - regardless of the size of your business or how often you sell food. Am I a home-based food business? Home-based food businesses use their home (or someone else's) to handle food for sale. This includes preparing food for local markets or school canteens, catering for events, B&Bs, farm-stay or childcare businesses and online food sales from home. What are the requirements? Home-based businesses must comply with relevant parts of the Food Standards Code, including:
- Standard 3.2.2 - Food Safety Practices and General Requirements
- …
Published December 2023
Keeping food at the right temperature
Keeping food at the right temperature As a food business you need to keep potentially hazardous food at certain temperatures to make sure it stays safe to eat. Potentially hazardous foods Potentially hazardous foods are foods that need to be kept at certain temperatures to minimise the risk of dangerous microorganisms or toxins. They include:
- raw and cooked meat or poultry
- foods containing eggs (cooked or raw)
- dairy products like milk, cream and fresh custard
- seafood
- sprouted seeds (like beans and alfalfa)
- cut fruit and vegetables
- cooked rice, and fresh or cooked pasta
- sandwiches, pizzas and sushi.
Published December 2023
Microbiological limits for food (Standard 1.6.1)
Microbiological limits for food (Standard 1.6.1) NOTE: This standard applies to both Australia and New Zealand. Standard 1.6.1 Microbiological limits in food aims to prevent foodborne illness from food containing unsafe levels of microorganisms. The standard sets out how to determine whether a specific lot of food has an unacceptable level of microorganisms. Maximum permissible limits for particular microorganisms in different food groups are listed in the accompanying Schedule 27. In addition to the standard, FSANZ has developed guideline levels for certain other microorganisms and foods. These can be accessed in our…
Published December 2023
Mobile food business
Mobile food business If you're a mobile food business, you need to meet the same food safety requirements as other food businesses, regardless of the size of your business or how often you sell food. Am I a mobile food business? Mobile food businesses use food premises designed to be permanent but movable, including:
- food vans, trucks, trailers, bicycles, boats, planes and portable buildings (e.g. shipping containers)
- vehicles used for on-site food preparation (e.g. hamburgers, hot dogs and kebabs, coffee, juices, popcorn and fairyfloss), and the sale of any type of food including prepackaged food.
Published December 2023
Primary Production and Processing (PPP) Standards (Chapter 4)
Primary Production and Processing (PPP) Standards (Chapter 4)
NOTE: these standards apply to all food businesses in Australia only. Food businesses in New Zealand are required to comply with New Zealand's Food Act 2014 and the regulations and standards under this Act. For more information visit the Ministry for Primary Industries website.Primary production and processing (PPP) standards aim to strengthen food safety and traceability throughout the food supply chain, from paddock to plate. They were developed by FSANZ with assistance from other Australian government agencies, industry stakeholders and consumer groups. There are 11 standards…
Published February 2024
Processing food safely
Processing food safely If you're a food business that processes food, it's important to use correct techniques so the food stays safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must transport food in a way that keeps it safe and suitable. This means the food is protected from contamination, processed using known safe techniques and kept at a safe temperature. Reduce your risk Start with safe food
- Before you process food, make sure it is safe and suitable (e.g. ingredients from reliable suppliers, safely stored, inspected).
- Make sure food handlers know how to correctly use processing equipment…
Published December 2023
Receiving food
Receiving food If you're a food business, it's important to only accept delivery of food you are sure is safe and suitable. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must do everything they can to make sure they only receive food that is safe and suitable. This generally means the food is delivered:
- from a known supplier
- protected from contamination, and
- at a safe temperature.
- make sure you can identify all food that is delivered and you know the supplier's name and address
- ask your suppliers to protect food from contamination (e.g. in food-safe packaging)
- make sure someone is…
Published December 2023
Skills and knowledge for food handlers
Skills and knowledge for food handlers It's important your food handlers and their supervisors have the skills and knowledge to handle food properly so that it's safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, you must make sure the people who handle food, and their supervisors, have the skills and knowledge to keep food safe and suitable to eat. From December 2023 additional requirements may apply to businesses that handle potentially hazardous food - see our information on Standard 3.2.2A Food Safety Management Tools.
Published December 2023