Document ID: chunk:federal_register_of_legislation:F2023C00751:front:0:p1
Version: federal_register_of_legislation:F2023C00751
Segment Type: other
Provision Reference: 
Character Range: 0–2968

Standard 3.2.2

Food Safety Practices and General Requirements

(Australia only)

Purpose

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.

Contents

Division 1 – Interpretation and application
1 Interpretation
2 Application of this Standard

Division 2 – General requirements
3 Food handling – skills and knowledge
4 Notification

Division 3 – Food handling controls
5 Food receipt
6 Food storage
7 Food processing
8 Food display
9 Food packaging
10 Food transportation
11 Food disposal
12 Food recall

Division 4 – Health and hygiene requirements
Subdivision 1 –Requirements for food handlers
13 General requirement
14 Health of food handlers
15 Hygiene of food handlers

Subdivision 2 – Requirements for food businesses
16 Health of persons who handle food – duties of food businesses
17 Hygiene of food handlers – duties of food businesses
18 General duties of food businesses

Division 5 – Cleaning, sanitising and maintenance
19 Cleanliness
20 Cleaning and sanitising of specific equipment
21 Maintenance

Division 6 – Miscellaneous
22 Temperature measuring devices
23 Single use items
24 Animals and pests
25 Alternative methods of compliance

Clauses

Division 1 – Interpretation and application

1 Interpretation

In this Standard, unless the contrary intention appears –

carrier of a foodborne disease does not include a person who is a carrier of Staphylococcus aureus.

condition means an infected skin lesion or discharges from the ear, nose or eye.

environmental conditions means conditions under which certain food may be required to be stored including temperature, humidity, lighting conditions and atmosphere.

foodborne disease means a disease that is likely to be transmitted through consumption of contaminated food.

food safety program means a program set out in a written document retained at the food premises of the food business, including records of compliance and other related action, that –

(a) systematically identifies the potential hazards that may be reasonably expected to occur in all food handling operations of the food business;
(b) identifies where, in a food handling operation, each hazard identified under paragraph (a) can be controlled and the means of control;
(c) provides for the systematic monitoring of those controls;
(d) provides for appropriate corrective action when that hazard, or each of those hazards, is found not to be under control;
(e)