Primary Production and Processing Standards, Food Safety Glossary

The Chapter 4 standards that set food safety requirements for producing and processing specific commodities in Australia. The Primary Production and Processing Standards are the standards in Chapter 4 of the Australia New Zealand Food Standards Code. They set food safety requirements for the primary production and processing of particular commodities, and they apply in Australia only. These standards cover higher-risk sectors such as seafood, poultry, meat, dairy, eggs and egg products, seed sprouts, and raw milk products. They aim to manage food safety hazards from the farm and processing stage through the supply chain. For a primary producer or processor, complying with the relevant commodity standard means applying the specified controls, such as hygiene, temperature and traceability requirements, and often maintaining a food safety management arrangement suited to that commodity. These standards are typically administered by state and territory agriculture or primary industry authorities rather than local councils. A general cafe or restaurant is usually affected indirectly, by sourcing from suppliers that meet these standards. A Tasmanian egg producer follows the primary production and processing standard for eggs, applying required hygiene and handling controls and traceability so its eggs can be safely supplied to retailers.