Food safety programs
All registered Class 1 and 2 premises in Victoria are required to have a food safety program. A food safety program is a written plan that shows what a business does to ensure that the food that they prepare and sell is safe for people to eat.
Class 1 premises usually use an independent food safety program that is tailored to all the food handling activities that occur at the premises. For more information about Class 1 food safety programs, please visit the Department of Health’s website.
Class 2 premises usually choose to use the Department of Health’s food safety program template. However, some may need to use an independent program if their activities are not covered by the Department’s template.
Premises that use an independent food safety program must have their program audited by an approved Department of Health auditor and must have a yearly audit of their premises and food safety program.
All Class 3 premises need to maintain minimum records as a condition of their registration. These records always need to be kept onsite at your premises. The Department of Health has released a food safety guide for Class 3 premises. The guide includes advice for premises about the types of food handling activities your Class 3 premises can do, and details how to complete the minimum records.
Food Safety Supervisors
A food safety supervisor’s role at the food premises is to recognise, prevent and lessen hazards linked with the handling of food.
All Class 1 and Class 2 must have a food safety supervisor who has completed training with a registered training organisation. Please be aware that there are different training requirements for Class 1 and Class 2 premises.
For further information please visit the Department of Health’s website.
You will require an approved sanitiser for use on food contact surfaces. There are only 2 approved by the Department of Health. It is recommended that you use a Food Grade No Rinse Sanitiser that contains a quaternary ammonium compound (also known as a quat-sanitiser). A bleach-based sanitiser can also be used, however; it must be correctly diluted and made up daily.
A digital probe thermometer is required so that you can accurately measure the temperature of your food. Although surface guns are gaining in popularity, the only way to be sure your food is kept at the correct temperature is with a probe.
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