Food safety for high-risk foods

This page has information about how to develop food safety programs for high-risk food businesses that are required to have food safety program. It also has food safety program templates you can use.

Food safety programs are written documents that show how a food business controls the food safety hazards associated with their food handling activities.

These programs are developed in accordance with Standard 3.2.1  – Food Safety Programs of the Food Standards Code and are compulsory for the following high-risk food businesses:

• any operation that harvests, processes and distributes raw oysters and other bivalves
• producers of manufactured and fermented meats
• businesses that serve potentially hazardous food to vulnerable populations, including hospital patients, aged care residents and children in child care centres

For further information please see the Australia New Zealand Food Standards Code.

It is recommended that your food safety program is developed to be site specific and reviewed annually.

Oyster and bivalve harvesters, processors and distributors

If you produce, harvest, process or distribute raw oysters and other bivalves, your food safety program must be developed under the primary production and processing standards for seafood.

You can use:

• Standard 3.2.1 under Food Standards Code
• or other compliance methods in subclause 16(2) of Standard 4.2.1.

Download the food safety program template for oyster processors.

Producers of manufactured and fermented meats

If you produce manufactured and fermented meat you are required to develop a food safety program in accordance with Standards 4.2.3. – Primary Production and Processing Standard for Meat.

Download the food safety program template for manufactured meat products.

Providing hazardous food to vulnerable people

If your business provides food to vulnerable populations such as hospital patients, aged care residents and children in childcare centres, you must develop a food safety program in accordance with Standards 3.3.1  – Food Safety Programs for Vulnerable People.

Download the food safety program template for vulnerable populations.

Food safety audits

Your food safety program may be audited by an authorised food safety auditor.

A food safety auditor is a public health officer who has completed certified training to audit food safety programs.

The current list of authorised food safety auditors is available on the ACT Legislation Register as a notifiable instrument under the Food Act 2001.

For more information about food safety auditors, contact the Health Protection Service on 02 5124 9700 or hps@act.gov.au