Australia New Zealand Food Standards Code - Standard 3.2.1 - Food Safety Programs (Australia Only)
This Standard is based upon the principle that food safety is best ensured through the identification and control of hazards in the production, manufacturing and handling of food as described in the Hazard Analysis and Critical Control Point (HACCP) system, adopted by the joint WHO/FAO Codex Alimentarius Commission, rather than relying on end product standards alone. This standard enables States and Territories to require food businesses to implement a food safety program based upon the HACCP concepts. The food safety program is to be implemented and reviewed by the food business, and is subject to periodic audit by a suitably qualified food safety auditor.
Contents
Division 1 – Interpretation and application
1 Interpretation
2 Application
Division 2 – Food safety programs
3 General food safety program requirements
4 Auditing of food safety programs
Content of food safety programs
6 Fund raising events
Standard 3.2.1 Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1013 - Code Maintenance IX) Variation
Administered by: Health and Ageing
Prepared 11 Jul 2011 by Agency
Date
Prepared 11 Jul 2011
Registered 28 Jul 2011
Start Date 11 Jul 2011
