F O O D S TA N D A R D S A U S T R A L I A N E W Z E A L A N D S A F E F O O D AU S T R A L I A CONTENTS V
CONTENTS
Status and context of the document IV
Introduction 1
Using this guide 1
Standard 3.1.1
Interpretation and Application 4
1 Interpretation and application 4
2 Meaning of safe and suitable food 10
3 General application of the Food Safety Standards 12
4 Compliance 12
Standard 3.2.2
Food Safety Practices and General Requirements 14
Division 1 — Interpretation and application 14
1 Interpretation 14
2 Application of this standard 18
Division 2 — General requirements 18
3 Food handling — skills and knowledge 18
4 Notification 22
Division 3 — Food handling controls 25
5 Food receipt 25
6 Food storage 29
7 Food processing 33
8 Food display 44
9 Food packaging 51
10 Food transportation 55
11 Food disposal 58
12 Food recall 61
Division 4 — Health and hygiene requirements 65
Subdivision 1 — Requirements for food handlers 65
13 General requirement (on food handlers) 65
14 Health of food handlers 66
15 Hygiene of food handlers 69
Subdivision 2 — Requirements for food businesses 77
16 Health of persons who handle food — duties of food businesses 77
17 Hygiene of food handlers — duties of food businesses 79
18 General duties of food businesses 82
Division 5 — Cleaning, sanitising and maintenance 85
19 Cleanliness 85
20 Cleaning and sanitising of specific equipment 86
21 Maintenance 91
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Division 6 — Miscellaneous 92
22 Temperature measuring devices 92
23 Single use items 96
24 Animals and pests 98
25 Alternative methods of compliance 101
Standard 3.2.2A
Food Safety Management Tools 106
Summary106
I Name 106
II Definitions 106
III Application of this standard 107
IV Category one business 109
(i) Definition of category one business 109
(ii) Food service 110
(iii) Food safety management tools required for category one businesses 111
V Category two business 112
(i) Definition of category two business 112
(ii) Food safety management tools required for category two businesses 114
VI Prescribed activities 114
VII The food safety management tools 116
(i) Food safety training for food handlers engaged in a prescribed activity 116
(ii) Supervision of food handlers 118
(iii) Substantiating food safety management of prescribed activities (‘evidence tool’)
121
Attachment 1: Decision tree for Standard 3.2.2A 128
Attachment 2: Keeping evidence of food safety management 130
Standard 3.2.3
Food Premises and Equipment 136
Division 1 — Interpretation and application 136
1 Interpretation 136
2 Application of this standard 137
Division 2 — Design and construction of food premises 138
3 General requirements 138
4 Water supply 144
5 Sewage and waste water disposal 149
6 Storage of garbage and recyclable matter 150
7 Ventilation 153
8 Lighting 155
Division 3 — Floors, walls and ceilings 157
9 Application 157
10 Floors 157
11 Walls and ceilings 160
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Division 4 — Fixtures, fittings and equipment 165
12 General requirements 165
13 Connections for specific fixtures, fittings and equipment 172
14 Hand washing facilities 174
Division 5 — Miscellaneous 181
15 Storage facilities 181
16 Toilet facilities 182
17 Food transport vehicles 184
Appendices188
Appendix 1: Potentially hazardous foods 188
What food is potentially hazardous? 188
What food is not potentially hazardous? 189
Further information 190
Appendix 2: Time as a control for potentially hazardous food 191
How does this work in practice for hot food? 192
The 2-hour/4-hour rule for ready-to-eat potentially hazardous food brought out of
refrigeration193
Applying time as a control for potentially hazardous food 195
Appendix 3: Limits for food processes 199
Appendix 4: Foods requiring special care 203
Aged meat 203
Doner kebabs 204
Eggs205
Fish206
Kombucha206
Poultry207
Raw and rare meat dishes 208
Rockmelons209
Sous vide foods 209
Seed sprouts 210
Vacuum-packed and modified-atmosphere-packed chilled food 211
Vegetables and fruits in brine, oil or vinegar 212
Appendix 5: Cooling of meats after cooking 213
Appendix 6: Cleaning and sanitising surfaces and utensils 214
Cleaning215
Sanitising216
Cleaning and sanitising procedures and records 221
Further information 222
Appendix 7: Pest management 223
Appendix 8: Template examples 224
Template 1 — Supplier Details 225
Template 2 — Food receipt 226
Template 3 — Cooking and cooling food 227
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Template 4 – Food temperature record sheet (multi use):
e.g. for food display 228
Template 5 — Log for 2-hour/4-hour rule 229
Template 6 — Cleaning and sanitising procedure 230
Template 7 — Cleaning and sanitising record (2 weeks) 231
Template 8 – General temperature record (multi-use)
e.g. cooking, reheating, refrigeration 232
Appendix 9: Temporary and mobile food premises 233
What are temporary food premises? 233
What are mobile food premises? 233
What requirements apply to temporary and mobile food premises? 234
Information on specific requirements 234
Standard 3.2.2 234
Standard 3.2.2A 239
Standard 3.2.3 239
Appendix 10: Home-based food businesses 246
What is a home-based food business? 246
What requirements apply to home-based businesses? 246
Information on specific requirements 246
Standard 3.2.2 246
Standard 3.2.2A 248
Standard 3.2.3 249
Appendix 11: Food safety culture 253
Why is food safety culture important? 253
Preventable problems 253
Where to start 253
What does a strong food safety culture look like? 254
Resources and references 256
Australian Standards 256
Useful websites 256
FSANZ257
State and territory food regulatory agencies 257
References259
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