Food Safety Plan
A Food Safety Plan is a written document that outlines how a business identifies, controls and monitors food safety hazards. It is a legal requirement under the Australia New Zealand Food Standards Code Standard 3.2.2A for certain food businesses in Australia.
A written document outlining how a business handles food to ensure it is safe for consumption. It identifies hazards and outlines control measures.
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About this Document
A Food Safety Plan is a detailed document that sets out how a business will handle food to ensure it remains safe and suitable for people to eat. In Australia, food safety is a serious matter. All food businesses must comply with the Australia New Zealand Food Standards Code. This Code is law under state and territory legislation like the Food Act 2003 in NSW or the Food Act 1984 in Victoria. If you run a cafe, restaurant, takeaway shop, pub, or even a tradesperson who provides food to workers, you need to understand your obligations. A Food Safety Plan helps you manage the risks associated with food handling. It is not just a piece of paper. It is an active tool that you use every day. It identifies the hazards in your food operations. It tells you how to control those hazards. It records what you do to keep food safe. This guide explains everything you need to know about creating and using a Food Safety Plan in Australia. We cover the legal requirements. We cover the practical steps you need to take. We cover the common mistakes people make. This guide is written for Australian tradespeople and small business owners. It uses plain English. It avoids complex legal jargon. It tells you exactly what you need to do to comply with the law and protect your customers. Under the Work Health and Safety Act 2011, you have a primary duty of care to ensure the health and safety of workers and others. This includes providing safe food if you supply it as part of your business operations. Food poisoning is a significant risk. It can cause serious illness and even death. Poor food handling can also damage your reputation. It can lead to fines and legal action. A Food Safety Plan helps you manage these risks. It shows that you are taking your responsibilities seriously. In Australia, food businesses are classified based on their food safety risk. Class 1 businesses handle potentially hazardous food and serve vulnerable groups like the elderly or children. These businesses usually need a Food Safety Supervisor and a documented Food Safety Plan. Class 2 businesses handle potentially hazardous food but do not serve vulnerable groups. They also need a Food Safety Supervisor and a documented plan. Class 3 businesses sell pre-packaged food that is not potentially hazardous. They may have simpler record keeping requirements. You need to check with your local council or state health authority to find out your specific classification. The core of a Food Safety Plan is based on HACCP principles. HACCP stands for Hazard Analysis and Critical Control Points. It is an internationally recognised method for identifying and managing food safety risks. There are seven principles. Conduct a hazard analysis. Determine the critical control points. Establish critical limits. Establish monitoring procedures. Establish corrective actions. Establish verification procedures. Establish record keeping and documentation procedures. You do not need to be a HACCP expert to write a basic plan. But you do need to understand these concepts. To complete your plan, you first need to look at your menu and your food processes. You need to identify where things could go wrong. This is the hazard analysis. A hazard is anything that could cause harm to the consumer. There are three types of hazards. Physical hazards include objects like glass, metal or hair. Chemical hazards include cleaning chemicals or pesticides. Biological hazards include bacteria, viruses and parasites. You need to think about how these hazards could get into your food. Could bacteria grow if the food is left out too long? Could cleaning chemicals contaminate food if they are stored incorrectly? Once you have identified the hazards, you need to find the Critical Control Points. A Critical Control Point is a step where you can control a hazard. In many small businesses, the main Critical Control Points are receiving food, storing food, cooking food, hot holding food, cooling food and reheating food. At each of these steps, you must establish a Critical Limit. This is the maximum or minimum value to which a biological, chemical or physical parameter must be controlled. For example, when cooking chicken, the critical limit is an internal temperature of 75 degrees Celsius. When storing cold food, the critical limit is 5 degrees Celsius or below. You then need to decide how you will monitor these limits. Monitoring is checking to make sure you are meeting the critical limits. You might use a thermometer to check temperatures. You might check labels for expiry dates. You need to do this regularly. You must write it down. Records are essential. They prove that you are doing what you say you do. Corrective actions are what you do when something goes wrong. If you find that your fridge is running at 8 degrees, you must act. You might need to move the food to another fridge. You might need to throw the food away. You must record what you did and why. Verification is checking that your plan is working. You might review your temperature logs once a month. You might do an internal audit. The Food Standards Code requires certain things. Standard 3.2.2 requires food handlers to have skills and knowledge in food safety. Standard 3.2.3 requires food premises to be designed and constructed to be easy to clean and not provide harbourage for pests. If you are a Class 1 or Class 2 business, you must comply with Standard 3.2.2A. This standard sets out specific requirements for food safety management. It requires you to have a Food Safety Supervisor. It requires you to have a documented food safety plan. It requires you to keep records of certain activities. You must keep records for receiving food. You must keep records for temperature control. You must keep records for cleaning and sanitising. You must keep records for pest control. The ATO and ASIC do not directly regulate food safety. However, your business structure and tax obligations can be affected by compliance issues. If you are fined for a food safety breach, that is a business expense. If you are shut down, you lose income. So good food safety is good business practice. Common mistakes to avoid include not having a written plan at all. Another mistake is writing a plan and then putting it in a drawer and forgetting it. The plan must be used every day. Another mistake is not training staff. Your staff must know how to follow the plan. They must know how to wash their hands properly. They must know how to use a thermometer. A common error is failing to calibrate thermometers. If your thermometer is not accurate, your records are useless. Another issue is poor personal hygiene. Staff must not handle food when they are sick. They must wear clean clothing. They must tie back long hair. Cross contamination is a major hazard. You must separate raw and ready to eat food. You must use separate chopping boards and utensils. Not cleaning and sanitising properly is another mistake. You must use the right chemicals at the right strength. You must allow enough contact time for the sanitizer to work. Ignoring pest control is a risk. If you see signs of pests, you must act immediately. In the construction and trades sector, food safety often applies to site canteens or catering provided by the employer. The WHS Act 2011 requires the provision of safe drinking water and facilities for meals. If an employer provides food, they must ensure it is safe. This means following the same food safety principles as a restaurant. Food brought from home must be stored correctly. Fridges on site must be clean and operating at the correct temperature. Creating a Food Safety Plan might seem like a lot of work. But you do not need to start from scratch. There are templates available from local councils and food safety authorities. You can adapt a template to suit your business. Start with a simple plan. Identify the hazards in your process. Write down the steps you take to control them. Make sure your staff know the plan. Review the plan regularly. Update it when you change your menu or your processes. Compliance is mandatory. Environmental health officers inspect food businesses. They will ask to see your Food Safety Plan. They will check your temperature records. If you do not have a plan, or if you are not following it, you can be fined. You can be prosecuted. In serious cases, you can be prohibited from handling food. The penalties can be substantial. Individuals can be fined tens of thousands of dollars. Companies can be fined hundreds of thousands of dollars. The cost of a food safety breach is far higher than the cost of implementing a plan. It protects your customers. It protects your business. It protects your reputation. It gives you peace of mind. A Food Safety Plan is a sign of a professional business. It shows that you care about quality. It shows that you care about safety. It builds trust with your customers. In Australia, consumers expect high standards of food safety. A good plan helps you meet those expectations. It helps you run a smooth operation. When everyone knows what to do, things run better. There is less waste. There are fewer complaints. It makes your business more efficient. So, treat your Food Safety Plan as a living document. Keep it on the bench. Refer to it. Update it. Use it to train new staff. Make food safety a part of your business culture. This guide has provided a overview of the requirements. You now know what a plan is. You know why you need one. You know how to create one. You know the legal context. Take the next step. Start your plan today. If you need help, contact your local council environmental health officer. They are there to help you comply with the law. They can review your plan and give you feedback. There are also private consultants who can help. Remember, food safety is everyone's responsibility. It starts with you.
Key Facts
- Class 1 and Class 2 food businesses must have a documented Food Safety Plan under Standard 3.2.2A.— Food Standards Code Standard 3.2.2A
- A Food Safety Supervisor is mandatory for most Australian food businesses serving potentially hazardous food.— Food Act 2003 (NSW) s 107
- Potentially hazardous food must be stored at 5 degrees Celsius or below and heated to 75 degrees Celsius or above.— Food Standards Code Standard 3.2.2
- Businesses have a duty of care under the Work Health and Safety Act 2011 to ensure the provision of safe food to workers.— Work Health and Safety Act 2011 (Cth) s 19
- Failure to comply with food safety laws can result in fines of up to $1.1 million for corporations and $220,000 for individuals.— Food Act 1984 (Vic) s 19
- Temperature records must be kept to prove that critical control points are being monitored.— Food Standards Code Standard 3.2.2A
- Food handlers must have appropriate skills and knowledge in food safety and hygiene matters.— Food Standards Code Standard 3.2.2
Sources
Required Sections
Food Handling Policies
This section covers the general rules for handling food safely including personal hygiene, illness reporting and hand washing.
Food Handling Policies
Proper food handling is essential to prevent contamination and ensure the safety of your customers. All staff must follow strict hygiene practices to comply with the Food Standards Code (Standard 3.2.2) and state food Acts. Failure to adhere to these policies can result in fines, legal action, or closure of your business.
Hand Washing Procedures Effective hand washing is the most critical step in preventing foodborne illness. All food handlers must wash their hands whenever they are likely to contaminate food. This includes before starting work, immediately after using the toilet, smoking, coughing, sneezing, or using a tissue, and after handling raw food, waste, or money.
To wash hands correctly you must use the following method. Wet hands with warm running water and apply liquid soap. Rub hands together vigorously for at least 15 to 20 seconds, covering all areas including the back of hands, between fingers, and under fingernails. Rinse hands thoroughly with water and dry them completely on single-use paper towels. Turn off the tap using the paper towel to avoid recontamination. Alcohol-based hand sanitisers can be used but they are not a substitute for proper hand washing with soap and water.
Appropriate Clothing and Personal Hygiene Staff must wear clean and appropriate clothing while handling food. The Food Standards Code requires that food handlers do not act in a way that compromises the safety of food. Ideally, staff should wear a designated uniform or apron that is only worn in food handling areas. This prevents outside contaminants from getting into the kitchen. Loose jewellery, watches, and excessive rings must be removed as they can harbour bacteria or fall into food.
Long hair must be tied back securely or covered with a hair net. Beards and moustaches should also be covered if there is a risk of loose hair falling into food. Fingernails must be kept short and clean without nail polish, as polish can chip and end up in food. Open-toed shoes, such as thongs or sandals, are not permitted in the kitchen as they offer no protection against spills or dropped knives.
Exclusion of Staff with Gastro Symptoms If a staff member is suffering from a foodborne illness, they must not handle food. Symptoms such as vomiting, diarrhoea, fever, or sore throat with fever are clear indicators of illness. Under Standard 3.2.2 of the Food Standards Code, a food handler must inform their supervisor if they know or suspect they have contaminated food. The supervisor must then take reasonable steps to ensure the ill person does not handle food.
Staff must report any diagnosis of conditions like Salmonella, Campylobacter, Hepatitis A, or norovirus immediately. They must stay away from work until they have been symptom-free for at least 48 hours. This rule applies even if the staff member feels better, as they can still pass on bacteria or viruses during this time. Business owners must maintain a register of staff illnesses to demonstrate compliance with health regulations.
Temperature Control
Details the critical limits for cold storage, hot holding, cooking and cooling of food.
Temperature Control
You must keep potentially hazardous foods at safe temperatures to stop bacteria from growing. Under the Australia New Zealand Food Standards Code, specifically Standard 3.2.2, you have specific legal limits for chilling, freezing, and heating food. If you do not follow these rules, you risk causing food poisoning and may face heavy fines.
Refrigeration and Freezing Cold food must be kept at or below 5 degrees Celsius. Bacteria grow rapidly between 5 degrees and 60 degrees Celsius. This range is known as the temperature danger zone. You must check your fridges regularly to ensure the air temperature is 5 degrees or lower. Do not rely solely on the digital display on the outside of the unit. Place a thermometer inside the fridge to check the actual temperature where the food is stored.
Frozen food must be kept hard frozen. You must maintain freezers at or below minus 15 degrees Celsius. Keeping food at this temperature prevents it from spoiling and stops bacteria from multiplying. If a freezer breaks down or the temperature rises, you must check the quality of the food before it is served.
Cooking and Reheating You must cook potentially hazardous foods such as meat, poultry, eggs, and seafood to an internal core temperature of at least 75 degrees Celsius. This heat level kills harmful bacteria that cause illness. You must check the temperature in the thickest part of the food.
If you reheat food, you must heat it rapidly to at least 75 degrees Celsius. Do not reheat food more than once. If you display hot food for service, you must keep it at or above 60 degrees Celsius.
Thermometer Calibration You must use a accurate probe thermometer to check these temperatures. To ensure your readings are correct, you must calibrate your thermometer regularly. A common method is the ice point test.
To perform this test, fill a container with crushed ice and add cold water. Stir the mix well and wait for it to stabilise. Insert the probe tip into the ice water slurry without touching the sides or bottom of the container. The thermometer must read 0 degrees Celsius. If the reading is higher or lower, adjust the thermometer according to the manufacturer instructions or replace the batteries. If you cannot adjust it, you must replace the thermometer. You should record this calibration check in your daily diary.
Cleaning and Sanitising Schedule
A schedule outlining what needs to be cleaned, how often, what chemicals to use and who is responsible.
Cleaning and Sanitising Schedule
Keeping your workplace clean is not just about making it look good. It is a fundamental requirement under Australian law to ensure food remains safe for consumption. Under Standard 3.2.2 of the Australia New Zealand Food Standards Code, every food business must maintain the food premises, fixtures, fittings, and equipment in a good state of repair and working order. , Standard 3.2.2 Division 6 explicitly states that you must have a cleaning system in place. This system must detail what is to be cleaned, when it is to be cleaned, how it is to be cleaned, and who is responsible for the cleaning.
You must understand the difference between cleaning and sanitising. Cleaning removes visible dirt, grease, and food particles using detergent and warm water. Sanitising reduces microorganisms to safe levels. To sanitise effectively, you usually need heat or a chemical sanitiser. For most small businesses and tradespeople providing food services, a chemical sanitiser is the most practical choice. When using chemicals, you must follow the manufacturer's instructions regarding dilution and contact time to ensure they actually work.
A written schedule takes the guesswork out of daily operations. It ensures high-risk items like chopping boards and meat slicers are not missed. It also helps you manage your chemical supplies and ensures your staff know exactly what is expected of them. Local council environmental health officers will ask to see your cleaning records during an inspection. Having a documented schedule proves you are taking active steps to comply with the Food Standards Code.
The following table provides a baseline for a typical food preparation environment. You should adjust the items and frequencies to match your specific business activities and equipment.
| Item / Surface | Cleaning Method | Frequency | Sanitising Method | Chemicals Required |
|---|---|---|---|---|
| Food preparation benches (stainless steel) | Wipe with detergent and warm water to remove soil | After each use | Spray with sanitiser or wipe with sanitising solution | Food-safe detergent, food-grade sanitiser |
| Chopping boards | Scrub with detergent and hot water, inspect for deep cuts | After each use | Soak in chemical sanitiser solution or run through dishwasher | Food-safe detergent, food-grade sanitiser |
| Knives and utensils | Wash in detergent and hot water | After each use | Hot water rinse (above 77°C) or chemical solution | Food-safe detergent, sanitiser (if not using heat) |
| Slicers and mincers | Dismantle, wash parts in detergent and water | After each use | Spray or soak removable parts in sanitiser | Food-safe detergent, food-grade sanitiser |
| Sinks and taps | Scrub with detergent | Daily | Wipe down with sanitiser | Food-safe detergent, food-grade sanitiser |
| Floors | Sweep and mop with detergent | Daily | N/A (must be clean) | Heavy-duty detergent, degreaser |
| Walls and splashbacks | Wipe down with detergent | Weekly | Spot sanitise if contaminated | Food-safe detergent |
| Bins | Wash inside and out with detergent | Daily | Spray with sanitiser | Detergent, disinfectant or sanitiser |
| Hand wash stations | Clean basin and tap handles | Daily | N/A (keep stocked with soap) | General purpose cleaner |
Always ensure you store chemicals away from food and food handling areas to prevent contamination. Never use containers that once held food for chemical storage. If you are unsure about the safety of a chemical product, check the Safety Data Sheet available from the supplier. Compliance with the Work Health and Safety Act is also required when handling hazardous substances.
Optional Sections
Pest Control Plan
Outlines the measures taken to prevent pests from entering the premises and the procedures for reporting sightings.
Pest Prevention and Control
Effective pest control is essential to maintain food safety standards and protect your business reputation. Pests carry bacteria and diseases that contaminate food and surfaces. You must take active steps to deny pests access, food, and shelter. Your obligations are outlined in the Australia New Zealand Food Standards Code, specifically Standard 3.2.2 and Standard 3.2.3. These standards require you to maintain the premises and equipment in a good state of repair and condition to prevent harbourage of pests.
Sealing Gaps and Proofing Inspect your premises regularly for cracks, holes, and gaps. Pests such as rats, mice, and cockroaches can squeeze through extremely small openings. Seal all gaps in walls, floors, and ceilings to prevent entry. Pay close attention to areas around pipes, drains, and electrical cables that pass through walls. Use materials like concrete, metal sheeting, or wire wool to block these points, as rodents can gnaw through softer fillers like expanding foam. Install fly screens on windows and doors that open to the outside. Ensure screens are in good repair and fit tightly. Fit self-closing devices on doors and use air curtains or strip curtains on loading docks to stop flying insects.
Waste Management Poor waste management attracts pests. You must store and dispose of all waste to prevent a nuisance or a pest hazard. Use bins with tight-fitting lids to stop animals and insects from getting in. Empty bins regularly so they do not overflow. Clean and sanitise waste storage areas daily to remove spills and food scraps. Keep external bins away from doors and windows to discourage pests from coming near the building. Maintain the area around bins to ensure it is clean and free of standing water.
Licensed Pest Control Contractor You must engage a licensed pest control operator to manage infestations and implement a monitoring program. Professional controllers have the expertise to identify risks and use chemicals safely, which is in a food environment. They must hold the appropriate licences under state or territory pesticide regulations. The contractor should visit regularly to inspect the premises, check bait stations, and treat any issues. You must keep all pest control reports and records on site for at least twelve months. These records are important for audits and demonstrate your compliance with food safety laws. Work closely with your contractor to address any recommendations immediately.
Food Recall Procedure
The step-by-step plan for recalling unsafe food from consumers and suppliers if a breach is detected.
If you supply food that is unsafe or unsuitable, you must act immediately to protect public health. A food recall removes product from the market to correct a safety issue. This procedure sets out the steps for a trade business or small food outlet to manage a recall efficiently.
Your first priority is to stop selling the product. If you identify a food safety issue or receive a recall notification, remove the affected items from sale straight away. Take the food off the shelves and ensure staff do not sell or serve it. If you have stock in a storage area or delivery vehicle, secure it there. Separate the recalled items from other stock to prevent mix ups.
You must notify your supplier immediately. Contact the person or business who sold you the food. Tell them about the safety issue and confirm the specific product details. If the supplier started the recall, follow their specific instructions for handling the goods. If you found the problem yourself, ask the supplier for their recall plan or advice. Record the date and time of this notification along with the name of the person you spoke to.
Recording batch numbers is essential for traceability. Locate the product packaging and find the batch code, date mark, or use-by date. Write these numbers down and keep them with your recall records. This information helps identify exactly which items are affected. It also allows you to check if other stock in your inventory belongs to the same batch.
Under the Australia New Zealand Food Standards Code, Standard 3.2.2 requires food businesses to recall unsafe food. , the Competition and Consumer Act 2010 sets out mandatory reporting requirements for suppliers. While a small business might only need to notify their wholesaler, you must keep accurate records of the recall process. Use a written log to track the product name, batch numbers, quantity on hand, and the action taken. This document proves you acted responsibly if a regulator, such as the local council or state food authority, investigates the incident. Keep these records for the period required by your local jurisdiction.
Frequently Asked Questions
What is a Food Safety Plan?
When do I need a Food Safety Plan?
Is a Food Safety Plan legally required in Australia?
Do I need a Food Safety Supervisor for my business?
What is the temperature danger zone for food?
How long do I need to keep my food safety records?
Can I write my own Food Safety Plan?
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