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an annual assessment of the food safety program.

Premises with a standard food safety program will require:

a nominated food safety supervisor (FSS).

an annual audit of the non-standard food safety program.

registration under the Food Act 1984 (the Act).

Premises with a non-standard food safety program will require:

any complex food process activity that does not use temperature control as described in the Code.

preparing ready to eat raw or rare poultry or game meats.

preparing ready to eat raw or rare minced or chopped meats.

preparing ready-to-eat foods containing raw eggs.

handling of potentially hazardous foods without temperature control as described in the Australia New Zealand Food Standards Code (the Code).

The high-risk food handling processes are: Legislative requirements of a class 2 food premisesĪll manufacturers are required to have a non-standard food safety program.įood services and retail food premises that conduct one or more high-risk food handling processes are required to have a food safety program.

(new) is a home-based business that produces low-risk packaged or unpackaged foods for which an allergen-free claim is made.

a food premises at which the only handling of unpackaged potentially hazardous food is of a kind which renders the premises a class 3 food premises or a class 4 food premises, or.

(new) low-risk food is manufactured, for which any allergen-free claim is made, other than:.

any unpackaged potentially hazardous food is handled or manufactured, or,.

The definition has been expanded to include food premises that manufacture potentially hazardous food and manufacturers of low-risk food where any allergen-free claim is made.

Class 2 changesįood premises where any unpackaged, potentially hazardous food is handled are classified as class 2. The amendments to the class definitions below are shown as (new).

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