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Food Standards Practices and general requirements
FSANZ Food Standards Code 3.2.2.
Food Standards Practices and general requirements
AS 4696: SCARM. The Australian Standard for the Hygienic production and transportation of meat & meat products for human consumption
AS 4696: 2007
The Australian Standard for the Hygienic production and transportation of meat and meat products for human consumption ensures meat and meat products comply with food safety requirements. This standard is in addition to other national food safety standards and State and Territory requirements.
This Australian Standard is sometimes used as an alternative validation resource for temperature control in meat processing, and chilling and thawing of meat and meat products.
Download the AS4696 Standard from CSIRO here.
This document is recommended reading for the CTS Audit a Cook Chill Process training program.
This 3rd Edition, November 2016 updated reference provides guidance to the three food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code (the Code).
Businesses can use the guidance information to help them to comply with the standards.
It also provides new guidance for mobile, temporary and home-based vendors, as well as generic food safety record templates.
Down load the new version of Safe Food Australia
The FSANZ website also launched a "Food Safety Hub", as a page that provides links to
Queensland Health have a excellent guide on the design and fitout of food premises, using information in Standard 3.2.3 and Australian Standard 4674-2004: Design, construction and fit-out of food premises. It aims to provide users seeking further information on how to comply with the requirements of the Standard with acceptable solutions on how they may meet the outcomes. The guide also provides some best practice options for those food businesses that choose to demonstrate a higher level of compliance.
Queensland health has a detailed guidance sheet on labelling information.
Available as a download . https://www.health.qld.gov.au/publications/portal/food-safety-labelling/label-buster-guide-bus.pdf
This checklist has been designed to assist food businesses make a self-assessment of their level of compliance with the Food Safety Standards. It was developed in consultation with various industry representatives and is suitable for use by all businesses involved in the handling, storing, and sale of food in Queensland including food retailers, food service and take-away food businesses, catering, manufacturing and transporters of food.
This guide explains the temperature control requirements in Food Safety Standard 3.2.2 Food Safety Practices and General Requirements and provides some advice on how to comply with the requirements applied to Potentially Hazardous Foods.
Potentially hazardous food has a legal definition in Standard 3.2.2 Food Safety Practices and General Requirements. It means food that has to be kept at certain temperatures to minimise multiplication of any food-poisoning bacteria that may be present in the food or to prevent the formation of toxins in the food.
Download this guidance material here:
The NSW Food Authority has published a useful information brochure outlining how audits of food businesses in NSW work.
This information guideline provides an explanation of the audit requirements for various food businesses, grading of audits. Table 5 lists key areas for various types of food businesses.
Table 6 provides guidance on various aspects of audit compliance.
if you operate a food business that is audited by the NSW Food Authority scheme this is well worth a review.
This is a guideline document to Standard 3.2.2 Food Safety Practices and General Requirements.
This Standard sets out specific requirements for food businesses and food handlers that, if complied with, will ensure food does not become unsafe or unsuitable. This Standard specifies process control requirements to be satisfied at each step of the food handling process. Some requirements relate to the receipt, storage, processing, display, packaging, distribution disposal and recall of food. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers, and the cleaning, sanitising, and maintenance of premises and equipment.
Download this Guideline here.
This document is recommended reading for all of the CTS training programs.
The NSW Food Authority (the Food Authority) has prepared the NSW Food Safety Schemes Manual (the Manual) to specify certain requirements for the following Food Safety Schemes under the Food Regulation 2015: This outline the tests and frequency for NSW business that fall under
Dairy food safety scheme, Meat food safety scheme, Plant products food safety scheme, Seafood safety scheme , Vulnerable persons food safety scheme , Egg food safety scheme.
Suppliers providing food and grocery products for either company owned brands or fresh proprietary lines, in Metcash Trading retail outlets now need to comply with the requirements of the Metcash Supplier Standard for Food V1a.
If you supply food to Metcash independant retail stores, please contact Metcash to ensure compliance to the new standard which was launched in November 2014. firstname.lastname@example.org
A copy of the standard is available here
A copy of the Matrix Appendix 1 is available here
Correct Food Systems-