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 a 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 Council for $25.00. You can purchase the template at either the Richmond Town Hall, 333 Bridge Rd, Richmond or Collingwood Town Hall, 140 Hoddle Street, Abbotsford.
- An electronic version for customising to your needs is available from the FoodSmart website.
Some industry associations or large food chains may have developed their own specific FSPs. 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 give you an idea of how Environmental Health Officers will monitor compliance with your Food Safety Program. The checklist could also be used as an internal monitoring system.
Food Safety Compliance Checklist (114.31kB)
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Public Health Unit