A documented, HACCP based system that identifies and controls food safety hazards in a business.
A documented, HACCP based system that identifies a business food safety hazards and sets out how each is controlled, monitored and recorded.
Requirements vary by state and territory under Standard 3.2.1, but they commonly apply to higher risk activities such as serving vulnerable persons.
Hazard identification, controls at critical control points, critical limits, monitoring, corrective actions, verification and supporting records.
Where required under Standard 3.2.1, programs are usually audited by an accredited food safety auditor at a frequency set by the regulator.
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.