Food Safety Resources 


Food Allergies

Food allergies are a type of food sensitivities that result in physical responses to consuming a food containing these component(s). 

A food allergy results in a reaction causing the rapid development of symptoms, such as itchiness, rash and swelling. Occasionally an individual’s physical reaction can be so severe it can trigger a life-threatening allergic reaction known as anaphylaxis.  

For more information, please refer to the following pages:  

Allergen and additive labelling and declarations 

Australia New Zealand Food Standards Code sets the labelling criteria for products containing food allergens, gluten and sulphite preservatives. 

Any product containing allergens specified in Standard 1.2.3 of the Code must be either: 

  • Declared on a label on packaged food, or 
  • declared on, or in connection with, the display of food that is not required to be labelled, or 
  • declared to the customer at the time of purchase if they ask. 

For more information, please refer to the following pages:  

Additional information on food allergens 

The following links contain additional information on food allergens. 

Food Safety Training

What is a food safety program? 

A food safety program (FSP) is a documented system that identifies the food safety hazards at all stages of the food business's operations and contains measures that are implemented to control the identified hazards.   

Why develop a food safety program? 

Food safety programs can be applied to all food businesses and allow a considered and preventative approach to food safety which translates into minimising the risk of food-borne illness. It also allows food businesses to better manage their operations through controlling parameters linked to food safety, improved record-keeping, forward planning and cost control. 

Do I need a food safety program? 

Under the Food Act 2008, certain food businesses are required to have a food safety program that has been verified by their local government.  
All food businesses that serve or process potentially hazardous food for service to greater than six (6) vulnerable persons must have a food safety program that satisfies this Standard. This includes: 

  • Hospital facilities, including acute care, psychiatric, hospice, chemotherapy and renal dialysis facilities; and 
  • aged care facilities, including nursing homes, respite care, same-day aged care and low care aged care facilities; and 
  • child care facilities, including long day care, occasional day care and employer-sponsored child care.  

The role of the City is to ensure that where required the food safety program satisfies the requirements of Food Safety Standard 3.2.1. 

Other food businesses that are not required to have a food safety program may choose to voluntarily implement a food safety program. 

For further information please refer to Regulatory food safety auditing for food businesses ( 

To complete the training, click here.


Food labelling informs the consumer about the properties of food and allows them to make educated food choices. The Australia New Zealand Food Standards Code prescribes labelling requirements for the sale of food in.  

For further information please refer to the following links:  

Food Safety Information  

Food Recalls 

Australia has a national food recall system for removing food that may pose a risk to public health or safety from distribution, sale and consumption. Food Standards Australia New Zealand (FSANZ) coordinates and monitors food recalls in Australia in consultation with state and territory governments and a sponsor (usually the food product(s) manufacturer or importer). 

Commonly a food recall will result from routine monitoring or complaints and are usually initiated on the basis of undeclared allergens, presence of foreign objects (i.e. metal, plastic), contamination or improper product labelling. 

Developing a food recall plan 

All food manufacturers, wholesalers, distributors and importers are required by law to have a written food recall plan. Any food business initiating a food recall must be able to provide certain information to FSANZ about the company, manufacturer, food product and distribution of the product, so that product to be recalled can be properly identified and traced.  

FSANZ has developed a Food Industry Recall Protocol and food recall templates to assist food businesses in developing a recall plan that contains all the necessary elements to remove food products from distribution, sale and consumption.  

Conducting a food recall 

Please refer to the Department of Health Website. 

Recall Alert Subscription 

Whilst the City sends out recall notifications to applicable food businesses when notified by WA Department of Health, it is recommended that all food businesses sign up to the free subscription service offered on the FSANZ website. Please refer to Subscription service ( 


For further information please refer to the following links: 

Self-Assessment for Food Businesses 

The Food Safety Standards reflect international best practice and are part of the Australia New Zealand Food Standards Code (the Code) and it applies across all of Australia. The Code is based on a preventative approach to the incidence of food-borne illness in Australia and are designed to help ensure that food businesses in Australia produce safe food. 

Chapter 3 Food Safety Standards of the Code outlines obligations of food businesses, regardless of whether they are required to be registered by local government or not, in relation such as: 

  • Food handling, including the receipt, storage, processing, display, packaging, transportation, disposal and recall 
  • Personal health and hygiene requirements 
  • Skills and knowledge requirements for food handlers 
  • Cleaning, sanitising and maintenance 
  • Provision of thermometers 
  • Pest control 
  • Design, construction and fit-out of premises 

All food businesses must meet minimum standards described by the Code. 

When the City’s Environmental Health Officers conduct an inspection of your food business its purpose is to assess how your food business is operating against the Code. 

It is recommended that all food businesses periodically conduct their own internal assessment of how they are meeting these requirements by use of the checklist and Safe Food Australia. 

More Information 

  • Self-assessment Guide 
  • Safe Food Australia - developed by FSANZ providing an explanatory guide and examples to accompany each of the Food Safety Standards and will assist food businesses in understanding the basic criteria they must meet. 

Temperature Control 

Potentially hazardous food (such as meat, poultry, eggs, milk or milk products and cooked rice) must be suitably controlled in accordance with the Food Safety Standards to prevent the rapid or progressive growth of harmful bacteria. 

One way to prevent the growth of bacteria is by ensuring temperature is controlled. The Food Safety Standards require that temperature control be maintained for potentially hazardous foods in the following areas: 

  • Food receipt 
  • Food storage 
  • Food processing 
  • Food display and 
  • Food transportation 

For further information please refer to