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, 397.24 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) 
• cleaning & sanitising in food businesses (pdf) 

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.

Food Safety Program

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. General Guidelines for the Development and Implementation of a Food Safety Program
2. Food Safety Program Template

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.

Melon Food Safety

Melons, especially rockmelons, have potential for contamination due to the proximity to soil during production and their rough netted skin.

Basic principles that underpin food safety programs should be followed by all growers and packers to minimise food safety risks.

The NSW Department of Primary Industries and Regional Development Melon Food Safety Best Practice Guide and Melon Food Safety Toolbox outline the food safety principles and practices for pre and post harvest handling of melons that are generally washed before shipping to markets.

Requirements for labelling of product apply.

For an introduction and Food Authority factsheets see labelling and FSANZ labelling user guides.

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 National Association of Testing Authorities (NATA) or Food Authority approved laboratory 
• the licence holder needs to notify the Food Authority if an analysed sample fails to meet the standards as detailed in the Manual or those set by the Food Authority
• this notification to the Food Authority is to be made: 
  • verbally within 24 hours of becoming aware of the sample failure and
  • in writing within 7 days of becoming aware of the sample failure.

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 2015, 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