Preparing or storing plant products

As an operator in the plant products industry you will need to:

1. apply for a Food Authority licence online or download an application form (PDF, 397 KB), print and post it
2. meet relevant food standards
3. prepare for regular audits
4. if exporting: contact the Australian Department of Agriculture, Fisheries and Forestry for an export certification or permit.

For more see applying for a food licence.

There are no formal qualifications required, however each food handler and person in control of a food business is required to have food safety skills and knowledge appropriate to their food handling activities.

For a guide, see FSANZ Safe Food Australia Division 2.

Requirements are set out in the Food Standards Code, Standard 3.2.2 - Food Safety Practices and General Requirements, clause 3.

Construction and layout of a food premise must be designed to minimise the opportunity for food contamination.

Premises must ensure that their fixtures, fittings, equipment and transport vehicles are designed and constructed in a manner that means they can be easily cleaned and, where necessary, sanitised.

Businesses must also ensure that the premises are provided with the necessary services of water, waste disposal, light, ventilation, cleaning and personal hygiene facilities, storage space and access to toilets.

For a guide, see FSANZ Safe Food Australia.

Requirements are set out in the Food Standards Code, Chapter 3, Standard 3.2.3 - Food Premises and Equipment.

A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food.

When preparing or storing plant products, food handlers must exercise personal hygiene and health practices so the food is suitable for sale by:

• wearing clean clothing at the start of each day
• not handling food if they know, or suspect, they have an illness for example, vomiting or diarrhoea
• covering open wounds with a waterproof bandage
• washing their hands whenever it is likely their hands could contaminate food for example, after visiting the toilet, after meal breaks
• not smoking around product at any time.

For more information see our factsheets:

• Health & hygiene for food handlers (PDF, 157 KB)
• Cleaning & sanitising in food businesses (PDF, 339 KB) 

See also FSANZ guide Safe Food Australia.

Requirements are set out in Food Standards Code, Chapter 3, Standard 3.2.2, Division 4 - Health and Hygiene.

A plant products business that prepares or prepares and stores plant products needs to have a documented food safety management program that effectively controls food hazards.

Food safety programs are not needed for businesses that only store plant products.

The following documents can help businesses in the plant products industry develop and implement a food safety program:

1. Template for a food safety program (Word format, 56 KB)
2. Guide to develop a food safety program (PDF, 226 KB). 

If you choose to use the industry assistance material, you need to ensure the food safety program reflects the processes and practices within your business and that all potential food safety hazards are identified and controlled.

This industry assistance material is a guide only and you must not assume it covers all food safety hazards in your business.

See also FSANZ guide to Standard 3.2.1.

The requirements are set out in Food Standards Code Standard 3.2.1 Food Safety Programs.

If you package food for sale, labelling requirements apply. Food labels must identify the following basic information:  

• a name for the food that sufficiently describes the true nature of the food
• identification of a ‘lot’ of the food
• name and street address in Australia or NZ of the supplier of the food (such as the manufacturer, marketer or importer)  
• a list of the ingredients
• a statement of the shelf life of the product, either a ‘use-by’ or ‘best before’ date (this can be used in place of the ‘lot’ number)
• directions for use and storage, where needed for health and safety or to achieve shelf life  
• nutrition information panel (NIP) with nutrient contents contained in the food, per serving and per 100g
• a product's country of origin and its ingredients  
• warning and advisory statements or declarations for people with allergies or food sensitivities.   

For guides to labelling requirements see FSANZ' labelling pages, and our labelling resources. 

Requirements are set out in Food Standards Code, Chapter 1, Part 1.2 - Labelling and other Information Requirements.

Licensed plant products businesses need to comply with the product testing requirements set out in the NSW Food Safety Schemes Manual.

The Manual specifies that licensed plant product businesses must test for:

Salmonella in:

• seeds used for sprouting
• spent irrigation water used for seed sprouting
• fresh cut fruit
• fresh cut vegetables
• unpasteurised juice.

E.Coli in:

• seed sprouts (finished product)
• non-reticulated water used in connection with the production and processing of plant products.

Listeria monocytogenes

• fresh cut fruit
• fresh cut vegetables.

Testing frequencies and acceptable result levels are outlined in the manual.

Further information to note:

• any analysis is at the licence holder’s expense and needs to be conducted by a laboratory accredited by the National Association of Testing Authorities (NATA) or International Laboratory Accreditation Cooperation (ILAC). Only tests for pH or environmental swabbing for Listeria may be conducted in-house, without NATA accreditation, using a validated method.
• the licence holder needs to notify the Food Authority if an analysed sample fails to meet the standards as detailed in the Manual:
  • by phone within 24 hours of becoming aware of the sample failure and
  • in writing within 48 hours. You can submit the written notice using the Notify a pathogen detection form.

Businesses will be routinely checked by the Food Authority for compliance with requirements.

Compliance or regulatory action will be taken if required.

There are fees for inspections, payable by the licence holder.

For more see audits of licensed businesses.

Plant product storage businesses will also need to meet the requirements of the:

1. Food Act 2003 (NSW)
2. Food Regulation 2025, including the Plant Products Food Safety Scheme
3. Food Standards Code, including -
   • Chapter 1, Part 1.2 - Labelling and other Information Requirements
   • Standard 3.2.1, Food Safety Programs (except for businesses that solely store or solely transport plant products)
   • Standard 3.2.2 Food Safety Practices and General Requirements, and
   • Standard 3.2.3 Food Premises and Equipment
      
4. NSW Food Safety Schemes Manual