Standard 3.2.2 - Food Safety Practices and General

Issue135Standard3.2.21STANDARD3.2.2FOODSAFETYPRACTICESANDGENERALREQUIREMENTS(Australiaonly)PurposeThisStandardsetsoutspecificrequirementsforfoodbusinessesandfoodhandlersthat,ifcompliedwith,willensurefooddoesnotbecomeunsafeorunsuitable.ThisStandardspecifiesprocesscontrolrequirementstobesatisfiedateachstepofthefoodhandlingprocess.Somerequirementsrelatetothereceipt,storage,processing,display,packaging,distributiondisposalandrecalloffood.Otherrequirementsrelatetotheskillsandknowledgeoffoodhandlersandtheirsupervisors,thehealthandhygieneoffoodhandlers,andthecleaning,sanitising,andmaintenanceofpremisesandequipment.ContentsDivision1–Interpretationandapplication1Interpretation2ApplicationofthisStandardDivision2–Generalrequirements3Foodhandling–skillsandknowledge4NotificationDivision3–Foodhandlingcontrols5Foodreceipt6Foodstorage7Foodprocessing8Fooddisplay9Foodpackaging10Foodtransportation11Fooddisposal12FoodrecallDivision4–HealthandhygienerequirementsSubdivision1–Requirementsforfoodhandlers13Generalrequirement14Healthoffoodhandlers15HygieneoffoodhandlersSubdivision2–Requirementsforfoodbusinesses16Healthofpersonswhohandlefood–dutiesoffoodbusinesses17Hygieneoffoodhandlers–dutiesoffoodbusinesses18GeneraldutiesoffoodbusinessesDivision5–Cleaning,sanitisingandmaintenance19Cleanliness20Cleaningandsanitisingofspecificequipment21MaintenanceDivision6–Miscellaneous22Temperaturemeasuringdevices23Singleuseitems24Animalsandpests25AlternativemethodsofcomplianceFederalRegisterofLegislativeInstrumentsF2012C00767Issue135Standard3.2.22ClausesDivision1–Interpretationandapplication1InterpretationInthisStandard,unlessthecontraryintentionappears–carrierofafoodbornediseasedoesnotincludeapersonwhoisacarrierofStaphylococcusaureus.conditionmeansaninfectedskinlesionordischargesfromtheear,noseoreye.environmentalconditionsmeansconditionsunderwhichcertainfoodmayberequiredtobestoredincludingtemperature,humidity,lightingconditionsandatmosphere.foodbornediseasemeansadiseasethatislikelytobetransmittedthroughconsumptionofcontaminatedfood.foodsafetyprogrammeansaprogramsetoutinawrittendocumentretainedatthefoodpremisesofthefoodbusiness,includingrecordsofcomplianceandotherrelatedaction,that–(a)systematicallyidentifiesthepotentialhazardsthatmaybereasonablyexpectedtooccurinallfoodhandlingoperationsofthefoodbusiness;(b)identifieswhere,inafoodhandlingoperation,eachhazardidentifiedunderparagraph(a)canbecontrolledandthemeansofcontrol;(c)providesforthesystematicmonitoringofthosecontrols;(d)providesforappropriatecorrectiveactionwhenthathazard,oreachofthosehazards,isfoundnottobeundercontrol;(e)providesfortheregularreviewoftheprogrambythefoodbusinesstoensureitsadequacy;and(f)providesforappropriaterecordstobemadeandkeptbythefoodbusinessdemonstratingactiontakeninrelationto,orincompliancewith,thefoodsafetyprogram.frozendoesnotincludepartlythawed.potentiallyhazardousfoodmeansfoodthathastobekeptatcertaintemperaturestominimisethegrowthofanypathogenicmicroorganismsthatmaybepresentinthefoodortopreventtheformationoftoxinsinthefood.process,inrelationtofood,meansactivityconductedtopreparefoodforsaleincludingchopping,cooking,drying,fermenting,heating,pasteurising,thawingandwashing,oracombinationoftheseactivities.ready-to-eatfoodmeansfoodthatisordinarilyconsumedinthesamestateasthatinwhichitissoldanddoesnotincludenutsintheshellandwhole,rawfruitsandvegetablesthatareintendedforhulling,peelingorwashingbytheconsumer.symptommeansdiarrhoea,vomiting,sorethroatwithfever,feverorjaundice.temperaturecontrolmeansmaintainingfoodatatemperatureof–(a)5C,orbelowifthisisnecessarytominimisethegrowthofinfectiousortoxigenicmicroorganismsinthefoodsothatthemicrobiologicalsafetyofthefoodwillnotbeadverselyaffectedforthetimethefoodisatthattemperature;or(b)60Corabove;orFederalRegisterofLegislativeInstrumentsF2012C00767Issue135Standard3.2.23(c)anothertemperatureifthefoodbusinessdemonstratesthatmaintenanceofthefoodatthistemperaturefortheperiodoftimeforwhichitwillbesomaintained,willnotadverselyaffectthemicrobiologicalsafetyofthefood.2ApplicationofthisStandardThisStandardappliestoallfoodbusinessesandfoodhandlersinAustraliainaccordancewithStandard3.1.1–InterpretationandApplication.Editorialnote:Foodbusinessesthatoperatefromafarm,vineyard,orchardoraquaculturefacilityshouldrefertothedefinitionof‘foodbusiness’inStandard3.1.1todetermineiftheyhavetocomplywiththisStandard.IftheyareinvolvedinthesubstantialtransformationoffoodorthesaleorserviceoffooddirectlytothepublicthentheymustcomplywiththisStandard.Division2–Generalrequirements3Foodhandling–skillsandknowledge(1)Afoodbusinessmustensurethatpersonsundertakingorsupervisingfoodhandlingoperationshave–(a)skillsinfoodsafetyandfoodhygienematters;and(b)knowledgeoffoodsafetyandfoodhygienematters,commensuratewiththeirworkactivities.(2)Subclause(1)doesnotapplytoafoodbusinessinrelationtopersonsundertakingfoodhandlingoperationsforfundraisingevents,thatis,events–(a)thatraisefundssolelyforcommunityorcharitablecausesandnotforpersonalfinancialgain;and(b)atwhichonlyfoodissoldthatis