Food safety programs are designed to help businesses identify and manage hazards to food safety.
Most licensed businesses must develop and implement a documented food safety program (FSP).
To find out if you need a food safety program for your business visit the industry sectors.
Food safety programs are based on Codex Alimentarius Commission’s HACCP system and guidelines - external site, or Standard 3.2.1 of the Food Standards Code - external site.
HACCP stands for Hazard Analysis and Critical Control Point.
Food safety programs:
- identify potential hazards that may occur in food handling operations
- identify where hazards can be controlled
- monitor the control methods
- provide corrective actions when a hazard is found to be not under control
- establish, document and verify detailed pre-requisite programs
- must be regularly reviewed for adequacy (at least every 12 months).
Food businesses should keep a record and retain copies of action taken to demonstrate compliance with the food safety program and ensure it is audited by a food safety auditor.
You should have a written copy and the appropriate records available to the food safety auditor when requested.
The Food Authority has developed a range of food safety program templates to help businesses meet their regulatory requirements.
Each template is industry specific and designed to help determine and resolve most day-to-day operational issues and to assist with compliance.
The following industry-specific food safety program templates and guidelines are available:
- Cold Store Food Safety Program (PDF, 702 KB) and Cold Store Diary (PDF, 2.8 MB)
- Food Safety Program for farmed shellfish (approved harvest and hold) in Word and PDF formats (614 KB)
- Food Safety Program for farmed shellfish not eligible for harvest and hold in PDF (590 KB) and Word formats
- Food Safety Program for wet storage of shellfish (PDF, 690 KB)
- Food Safety Program for wild harvest of shellfish (PDF, 669 KB)
- Food Safety Program for seafood processing (PDF, 569 KB)
- Food Safety Program for small dairy processors (PDF, 1,456 KB)
- Food Safety Program for small egg producers (Word format)
- NSW retail meat food safety program and retail diary (PDF, 3.6 MB) and associated user guide (PDF, 1,241 KB)
- Guidelines for Food Service to Vulnerable Persons (PDF, 503 KB)
- Wild game meat field harvester food safety program (Word format)
- Wild game meat field depot food safety program (PDF, 1,131 KB)
- Children's services voluntary food safety program template (PDF, 530 KB)
In addition to the industry specific templates, the Food Authority offers 2 general customisable resources:
- Guide to develop a food safety program (PDF, 226 KB)
- Template for a food safety program (Word format, 56 KB)
The general template is suitable for:
Which ever template is used, food businesses are responsible for customising the template to reflect the hazards, management practices and relevant regulations appropriate to them.
HACCP is an internationally recognised system used to identify and manage risk. The principles of HACCP are:
- hazard analysis
- identifying critical control points
- establishing critical limits
- monitoring
- taking corrective action
- keeping records
- verifying results.
These principles are used in food safety programs.
The Food Authority is not able to:
- provide HACCP certification
- offer information about private sector HACCP certification or costs
- endorse any HACCP-accredited business or provider
- customise a food safety program or template for an individual business
- provide contacts for organisations that run HACCP accreditation schemes.
The Food Authority can however issue a Food Safety Certificate to a licensed business that meets specific requirements.
