The standard requiring a documented food safety program for businesses serving food to vulnerable people.
People who are more susceptible to foodborne illness, typically those receiving care in hospitals, aged care facilities and childcare centres.
Yes. Covered businesses must have a documented, HACCP-based food safety program that is monitored and recorded.
It imposes stricter, documented and audited controls because it applies to food served to people at higher risk of foodborne illness.
In most jurisdictions, businesses covered by Standard 3.3.1 must undergo regular food safety audits by an approved auditor.
Typically temperature monitoring records for cooking, cooling, reheating and storage, along with records of corrective actions and program reviews.