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Displaying food
Displaying food If you're a food business that displays food, it's important to protect it from contamination and keep it at the right temperature so it stays safe to eat. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses need to make sure they display food in a safe and suitable way. Reduce the risk
- make sure potentially hazardous food is displayed at a safe temperature
- use cabinets or wind shields
- keep food away from open windows, doors, fans and insect sprays or zappers
- keep food out of reach of children
- protect food with food-grade cling wrap, bags, paper strips or containers
- separate ready-to-eat foods…
Published December 2023
Evidence tool
Evidence tool Category one businesses only Food service, caterer and related retail businesses in Australia need to meet new food safety requirements from December 2023. What are the requirements? Standard 3.2.2.A - 12 requires a food business, when doing a specific ('prescribed') activity, to make a record that proves they have properly managed food safety risks.
- Records must be kept for at least 3 months.
- A record may not be needed if the business can show an authorised officer (food regulator) in some other way they have adequately managed the food safety risks.
- This evidence tool is designed to help a business manage critical food safety risks…
Published December 2023
Starting or changing a food business
Starting or changing a food business If you're starting a new food business or changing the business name, location or activities of your current food business you must tell your food enforcement agency. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, if you're starting a new food business or changing the business's name, location or activities you must tell your food enforcement agency. A list of food enforcement agencies is available on our website. Do I need to notify?
- No matter how big or small your food business is, or if it's home-based, online, mobile, a 'once only' activity, or you are using a permanent or…
Published December 2023
Food packaging
Food packaging If you're a food business, it's important to know what types of packaging are safe to use with your food products. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, food businesses must:
- only use packaging material that is fit for its intended purpose
- only use material that is not likely to cause food contamination
- ensure there is no likelihood that the food may become contaminated during the packaging process.
- something contaminates food during the packaging process
- harmful microorganisms get into food from dirty or…
Published December 2023
Food recalls requirements
Food recalls requirements If you're a food manufacturer, wholesaler or importer it's important to know how to recall unsafe food as quickly as possible to avoid people becoming sick or injured from eating it. What are the requirements? Under Standard 3.2.2 - Food Safety Practices and General Requirements, if you're a food manufacturer, wholesale supplier or importer, you must be able to recall unsafe food. That means your business needs to:
- have a written recall plan in place
- use the plan if a recall is needed
- show the plan to an authorised officer if asked.
Published December 2023
Food traceability
Food traceability Being able to track food through all stages of production, processing and distribution will make it easier and quicker for you to recall it if something goes wrong. What are the requirements? Traceability requirements are listed under the following standards:
- Standard 1.2.2 - Food Identification Requirements, for labelling food
- Standard 3.2.2 - Food Safety Practices and General Requirements, for food receipt and food recall
- Primary production and processing Standards 4.2.1 to 4.2.9.
- You should know the details about the food on…
Published February 2024
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