FOOD SAFETY POLICIES AND PROCEDURES

1. FOOD STANDARDS AUSTRALIA AND NEW ZEALAND

1.1. GENERAL FOOD SAFETY STANDARDS SUCH AS LABELING AND SUBSTANCES THAT CAN BE ADDED TO FOOD

1.2. FOOD PRODUCT STANDARDS THAT IS COMPOSITIONAL REQUIREMENTS OF SPECIFIC FOOD

1.3. PRIMARY PRODUCTION STANDARD FOR THE PRODUCTION AND PROCESSING OF ALL AGRICULTURE GOODS

2. REQUIREMENTS

2.1. POLICIES

2.2. PROCEDURES

2.3. MONITORING

2.4. CLEANING

2.5. PERSONAL HYGIENE

2.6. EQUIPMENT MAINTANANCE

3. FOOD ACT 2003

3.1. IT GOVERNS THE SALE OF FOOD FOR HUMAN CONSUMPTION IN (NSW)

3.2. AIMS TO PROTECT THE PUBLIC FROM THE SALE OF UNSAFE FOOD

3.3. IT GOVERNS THE MINIMUM STARTED FOR FOOD HANDLERS FOR FOOD HYGIENE

3.4. IT STATES THE ROLE AND RESPONSIBILITIES OF ENVIRONMENTAL HEALTH OFFICERS (EHO)

4. FOOD REGULATION 2011(NSW)

4.1. IT GOVERNS REGULATIONS REFRIGERATED FOOD TRANSPORT VEHICLES

4.2. OUTLINES THE RULES FOR FOOD HANDLING AND CLEANING ESTABLISHMENT

4.3. FOOD MUST BE PACKAGED AND LABELLED CORRECTLY

4.4. CODES OF PRACTICES GIVE PRACTICAL GUIDES TO COMPLY WITH THE LEGISLATION