Food safety programs qld

What's next Learn about what happens after your food safety program is accredited, how to find a food safety auditor, and what happens after an audit. Auditor register Find an approved food safety auditor in Queensland.

Find an auditor. Become an auditor What is a food safety auditor, what training and qualifications do you need, and how do you apply to become a food safety auditor.

Auditor tools and templates Find guidelines, tips for better practice, as well as auditing forms and templates. Print Food safety program compliance What happens after my food safety program is accredited? Once your food safety program has been accredited by your local council, you will need to: comply with the accredited food safety program keep a copy of the accredited food safety program at the food business premises and make it available to all staff organise the first compliance audit within six months of your food safety program being accredited.

The audit must be done by an approved food safety auditor. Even if you don't need to have an accredited food safety program, you can still create one for your food business. A food safety program will give you the tools and techniques to adopt best practices in food safety. A food business is able to use any food safety program template to develop a food safety program, provided the completed program meets the criteria set out in the Food Act The following templates can be used to help develop a food safety program tailored to your food business:.

Re-accreditation will only be required if the food safety program is amended to include a major process change. Contact your local council if would like more information about:. Print Develop a food safety program What must be in a food safety program? A food safety program must: systematically identify the food safety hazards that are reasonably likely to occur in food handling operations of the food business in a food handling operation of the food business, how each hazard identified can be controlled and the means of control provide for the regular monitoring of the means of control provide for appropriate corrective action to be taken when a hazard identified is not under control provide for the regular review of the program to ensure it is appropriate for the food business provide for the keeping of appropriate records for the food business, including records about action taken to ensure the business is carried on in compliance with the program contain other information, relating to the control of food safety hazards, prescribed under a regulation.

How do I develop a food safety program?