Food Safety

There are four national food safety standards. They reflect international best practice and are based on a preventative approach to food-borne illness in Australia. The standards are designed to help ensure that food businesses in Australia produce food that is safe to eat.

Following is a brief summary of each standard. Full details can be sourced from chapter 3 (Australia only) of the Food Standards Code.

Standard 3.1.1 Interpretation and Application

This defines what is "safe" and "suitable" and how the other food standards are to be interpreted and applied

Standard 3.2.1 Food Safety Programs

This standard applies only to those States and Territories that choose to introduce a food safety program for some or all classes of food business.

Standard 3.2.2 Food Safety Practices and General Requirements

This standard sets out specific food handling controls related to the receipt, storage, processing, display, packaging, transportation, disposal and recall of food. It also incorporates for the skills and knowledge, and health and hygiene requirements of food handlers.

Standard 3.2.3 Food Premises and Equipment

This standard sets out the requirements for food premises, fixtures, fittings, equipment and food transport vehicles.