Food safety programs are written documents that show how a food business controls the food safety hazards associated with their food handling activities.
These programs are developed in accordance with Standard 3.2.1 – Food Safety Programs of the Food Standards Code and are compulsory for the following high-risk food businesses:
- any operation that harvests, processes and distributes raw oysters and other bivalves
- producers of manufactured and fermented meats
- businesses that serve potentially hazardous food to vulnerable populations, including hospital patients, aged care residents and child care centres
Please see the links below for more information about food safety programs for high-risk food businesses: