People who are more susceptible to foodborne illness, such as those in hospitals and aged care, triggering stricter food safety rules.
People more susceptible to foodborne illness, such as hospital patients, aged-care residents and, in some settings, young children. The scope is shaped by the Code and how each jurisdiction applies it.
Standard 3.3.1 requires affected businesses to have and follow a documented food safety program, with monitoring, records and corrective actions, and their arrangements are typically audited.
Businesses providing food to vulnerable populations, such as hospitals and aged-care facilities, and certain other settings. Check how your state or territory applies the standard to your facility.
Because they are more likely to become seriously ill from unsafe food, the controls are stricter to reduce the higher risk of harm.
Yes. Standard 3.3.1 requires a documented food safety program that is complied with and, in most cases, independently audited.