A documented, HACCP based system that identifies and controls food safety hazards in a business.
A documented, HACCP based system that identifies and controls food safety hazards in a business. A food safety program is a written system that systematically identifies the food safety hazards a business faces and sets out how each will be controlled. It is based on the principles of HACCP, so it covers hazard identification, critical control points, critical limits, monitoring, corrective actions, verification and record keeping. In Australia, food safety programs are dealt with under Standard 3.2.1. This standard is not applied to every business in every state; instead, it allows states and territories to require food safety programs, typically for higher risk activities such as serving vulnerable persons, or for certain food service and manufacturing operations. Where required, the program is usually audited. A business that needs a food safety program must document its hazards and controls, keep the records the program requires, and have the program audited at a frequency set by the regulator. Businesses serving vulnerable persons, such as hospitals and aged care, are common examples where programs are required. Many other food businesses that do not legally need a full program under Standard 3.2.1 still use a simplified plan or the food safety management tools introduced by Standard 3.2.2A. Either way, the underlying logic is the same: identify what could go wrong, control it, check the controls and keep evidence. A Sydney aged care facility, which serves vulnerable persons, maintains a documented food safety program identifying hazards from receipt to service, with monitoring records and corrective actions. An accredited food safety auditor reviews the program each year to confirm it is followed and effective.
Frequently asked questions
What is a food safety program?
A documented, HACCP based system that identifies a business food safety hazards and sets out how each is controlled, monitored and recorded.
Which businesses need a food safety program?
Requirements vary by state and territory under Standard 3.2.1, but they commonly apply to higher risk activities such as serving vulnerable persons.
What must a food safety program contain?
Hazard identification, controls at critical control points, critical limits, monitoring, corrective actions, verification and supporting records.
Does a food safety program need to be audited?
Where required under Standard 3.2.1, programs are usually audited by an accredited food safety auditor at a frequency set by the regulator.
How is a food safety program different from Standard 3.2.2A tools?
A full program under Standard 3.2.1 is a documented, audited HACCP based system, while Standard 3.2.2A sets simpler food safety management tool requirements for certain businesses.
