Changes to the Australia New Zealand Food Standards Code. Standard 3.2.2A – Food Safety Management Tools
Get the latest changes to the food safety standards
The food industry considers food safety an essential aspect and implements regulations to ensure the overall safety of food throughout its journey from production to consumption. The Australia New Zealand Food Standards Code includes a specific regulation, identified as Standard 3.2.2A – Food Safety Management Tools. This standard outlines the requirements for food safety management tools and highlights the latest changes to the food safety standards.
The changes broken down
The latest changes to the food safety Standard 3.2.2A applies to food businesses in Australia that are category one or category two businesses. Category one businesses are those that handle or prepare unpackaged, potentially hazardous food. Examples of such businesses include caterers, restaurants, and cafes. Category two businesses are those that handle or prepare packaged or non-potentially hazardous food. Examples include supermarkets, grocery stores, and convenience stores.
Effective food safety management systems
This standard requires all food businesses to have a food safety management system in place that includes a food safety program, food safety procedures, and food safety records. Businesses should develop a food safety program tailored to their specific needs, which should be founded on a hazard analysis and risk assessment.
Food safety training
One of the key requirements of this standard is the appointment of a food safety supervisor. A food safety supervisor is a person who holds a valid food safety supervisor certificate and has the authority and ability to manage and give direction on the safe handling of food. You can acquire a food safety supervisor certificate from either a registered training organization or an organization acknowledged by the relevant authority under the application Act.
Food safety training courses must cover topics such as safe handling of food, food contamination, cleaning and sanitising of food premises and equipment, and personal hygiene. These courses must be conducted by a registered training organisation, or an organisation recognised by the relevant authority under the application Act.
Potentially hazardous foods
Food categorised as potentially hazardous requires specific temperature control to minimize the proliferation of pathogenic microorganisms or the formation of toxins within the food. Ready-to-eat food refers to food that is typically consumed without any further preparation after it is purchased, with the exception of nuts in the shell, whole, raw fruits, or vegetables that are intended for hulling, peeling, or washing by the consumer.
Food businesses that fall under the category of food service are to ensure that all ready-to-eat food being processed and served directly to consumers safely. This includes activities such as portioning food from a bulk tray or container into single serves and placing it on plates or presenting food in a bain-marie or other bulk food display unit for self-service.
Standard 3.2.2A is a crucial regulation that ensures food safety management tools are in place to prevent food contamination, especially in category one and two businesses. Food businesses must comply with the standard’s requirements, including having a food safety program, appointing a food safety supervisor, and providing food safety training courses. Compliance with this standard is essential to ensure food safety and prevent foodborne illnesses.
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discuss your specific needs and get a customised service to suit your organisation.
Here are some ways we support you!
- Compliance assessment: we conduct a thorough assessment of your current food safety practices, policies, and procedures to identify any gaps or areas that need improvement.
- Regulatory guidance: we provide you with up-to-date knowledge and guidance on food safety regulations and standards, ensuring that your operations align with the relevant legal and industry requirements.
Need help before your compliance audits?
- Documentation Review: we review and analyse your food safety documentation, HACCP plans, standard operating procedures (SOPs), and record-keeping systems, to ensure they are comprehensive and accurate.
- Auditing Services: we conduct internal audits of your food safety management system to assess its effectiveness, identify any non-compliance issues. SHK Group help you prepare for external audits by regulatory bodies or certification agencies.
- Supplier Audits: If you work with suppliers, SHK Group can conduct audits to assess their compliance with food safety standards. This ensures that the products or ingredients you receive meet the necessary quality and safety criteria.
What about training?
- Training and education: we provide training programs and workshops on food safety practices, HACCP implementation, hygiene protocols, and other relevant topics. This helps to enhance your employees’ knowledge and awareness, ensuring compliance at all levels.
- Continuous improvement: SHK Group can assist in developing and implementing corrective actions and improvement plans based on audit findings or regulatory changes. They can help you establish a culture of continuous improvement to maintain high food safety standards.
