Food Safety Programs

A food safety program is a written plan that shows how a food business will ensure that the food it sells is safe for human consumption. 

Class 1 and 2 food premises must have a food safety program. This applies to businesses that provide potentially hazardous food to vulnerable groups, such as in aged care facilities, as well as many other food business types, including restaurants, cafes, take-away stores, pubs, delicatessens, most manufacturers and other food business types.

Class 1 and class 2 food premises are required under the Act to keep a copy of their food safety program onsite at the premises.

Class 1 and class 2 food premises must also have a food safety supervisor. A food safety supervisor needs to have the expertise and authority to ensure that all food handling staff have sufficient skills and knowledge to provide safe food; including being able to understand and follow the food safety program. 

Food businesses whose main activities involve the sale or preparation for sale of foods not commonly associated with food poisoning (class 3 and 4) do not need a food safety program or food safety supervisor. Class 3 businesses however will need to keep completed basic records of their food safety practices onsite.

Go to the Department of Health's website for more information.