Food Safety Programs

A Food Safety Program (FSP) is a written document that shows how a business is managing the safety of the food prepared, served, manufactured or sold.

It systematically identifies all hazards associated with relevant food processes and outlines how these hazards can be controlled by monitoring the activity, nominating corrective actions and recording the outcomes. The document steps through each food process, (i.e. in-coming goods, food storage, food preparation, cooking and display), and will detail how to minimise all dangers associated with that process.

The FSP also contains accompanying programs such as Cleaning Schedules, Pest Control, Skills and Knowledge Requirements, Personal Hygiene and Food Recall procedures.

Lodging an FSP

If you apply for registration of new premises or are taking over an existing food business, you will be required to lodge a Food Safety Program prior to commencement of trade.

Types of food safety programs

Generic food safety programs (templates)
To assist you with the preparation of your FSP, the following generic programs (templates) are available:

• A written version, in bound folder, is available from Information Victoria. A copy costs $25.00 (extra for postage and handling) Information Victoria is located at 356 Collins Street Melbourne and their telephone number is
  1300 366 356.
  • City of Yarra now has copies of this template for sale at Collingwood Town Hall or Richmond Town Hall for $20 each.
• An electronic version is also available for customising to your needs. Find it at FoodSmart website.
• Some industry associations or large food chains may have developed their own specific FSP's. If you belong to an Industry Association or you are a franchisee, ask your association or franchiser whether they have an approved FSP template.

Food premises specific food safety program
In some cases, the detailed nature of the food processes involved will require that you develop your own, customised FSP, (ie food factories). Although the components in the document will be the same as the generic FSP, the level of detail in this program will be much greater. If your business includes unique steps, you may need to have an individual FSP prepared for you. If you fall into this category you will also need to make arrangements to have your premises third party audited.

Food business proprietors
After submitting your FSP to Council, it is important that you implement the processes & practices in your day to day work. All staff must be aware of their responsibilities and recording logs need to be completed as required e.g. fridge temperatures. The following checklist will be used by Environmental Health Officers to monitor your compliance with your Food Safety Program. The checklist could also be used as an internal monitoring system.

Food safety compliance checklist

Food Safety Supervisors
Under the Food Act 1984 each food business is required to nominate one person as the Food Safety Supervisor (FSS).  The business’ FSS is a person who:

• Knows how to recognise, prevent and alleviate the hazards associated with food handling at your premises
• Has a Statement of Attainment that shows the required food safety competencies from a Registered Training Organisation (RTO)
• Has the ability and authority to supervise other people handling food at your premises and ensure that food handling is done safely

The Unit of Competency required varies depending on the type of premises.  See the table below for full course codes.

Food Sector	Minimum Competency Standard
Food Processing Businesses such as food product manufacturers including flour mills, canneries, packers, bakers, breweries and wineries.	FDFCORFSY2A ‘Implement the food safety program and procedures’
Retail Businesses such as supermarkets, convenience stores, grocers, and delicatessens. Take away and fast food businesses can be considered either retail or hospitality food businesses.	WRRLP6C ‘Apply retail food safety practices’ OR Use both units from the Hospitality Sector below
Hospitality Businesses such as restaurants, cafes and hotels.Take away and fast food businesses can be considered either retail or hospitality food businesses.	THHGHS01B ‘Follow workplace hygiene procedures’ THHBCC11B ‘Implement food safety procedures’ OR Use unit from the Retail Sector above
Health Businesses such as hospitals There is a transition of training from the old Health units to the new units.Both are acceptable for the food safety supervisor.	HLTFS207B ‘Follow basic food safety practices’ HLTFS310B ‘Apply and monitor food safety requirements’ HLTFS309B ‘Oversee the day-to-day implementation of food safety in the workplace’ Note that the units below will no longer be available from Feb 2008. HLTFS7A ‘Follow basic food safety practices’ HLTFS10A ‘Apply and monitor food safety requirements’ HLTFS9A ‘Oversee the day-to-day implementation of food safety in the workplace’
Community Services Businesses such as childcare centres, nursing homes, hostels, and Meals on Wheels services.	Use all three units from the Health sector above.
Transport and distribution Businesses such as warehouses	Use relevant units from other sectors.

What's my next step?

Contact your area EHO on 9205 5166 to discuss which is the best option for you.

---

Further information

Public Health
C/O Richmond Town Hall
333 Bridge Road Richmond 3121
Telephone 9205 5166
Email info@yarracity.vic.gov.au

Links

Within this site
Food safety compliance checklist
Food act classification definitions

External sites (Yarra City Council accepts no responsibility for the information or opinions contained within external sites)
Food Safety Victoria Prepare your annual Food Safety Program

Information supplied by: Electronic communications & design officer - 9205 5214

---