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Food Safety Programs

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 businesses 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 allows a considered and preventative approach to food safety which translates into minimising the risk of food borne illness. A secondary benefit to having a food safety program is that it allows food business’ to manage their operations better through controlling parameters linked to food safety, improved record keeping, forward planning and cost control.

Do I need a food safety program?

Under the West Australian food legislation, certain food businesses are required to have a food safety program verified by their local government. 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.
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.
Other food businesses that are not required to have a food safety program may choose to voluntarily implement a food safety program

What must a food safety program contain?

A food safety program must:
• systematically identify the food safety hazards that are reasonably likely to occur in food handling operations of the food business; and
• identify where, in a food handling operation of the food business, each hazard identified can be controlled and the means of control; and
• provide for the systematic monitoring of the means of control; and
• provide for appropriate corrective action to be taken when a hazard identified is not under control; and
• provide for the regular review of the program to ensure it is appropriate for the food business; and
• provide for the keeping of appropriate records for the food business, including records about action taken to ensure the business is carried on in compliance with the program; and
• contain other information, relating to the control of food safety hazards, prescribed under a regulation.

For further information
• A guide to Standard 3.2.1 Food Safety Programs www.foodstandards.gov.au
• A guide to Standard 3.3.1 – Food Safety Programs for Food Service to Vulnerable Persons www.foodstandards.gov.au