Topic 2: Food Laws and Regulations

Regulatory Requirements for Food

The Food Act, Australia New Zealand Food Standards Code, Food Safety Program, and public health and well-being.

Role of FSANZ

To develop food standards covering the whole food supply chain and protect public health.

Key Food Legislation Examples

The Food Act 1984, Food Standards Code 2001, and the Public Health and Wellbeing Act 2008.

Purpose of a Food Safety Program (FSP)

To ensure food is handled, prepared, and stored safely following organizational and legislative requirements.

Key Food Preparation and Transport Considerations

Microbiological contamination sources, storage methods, temperature controls, and food safety procedures.

Paramount Concern in Food Handling

Food safety should be a paramount concern to all producers and customers.

Employee Responsibility in Food Safety

To participate in hygienic practices and adhere to organizational policies and procedures.

Definitions in the Food Standards Code

The meanings of contaminant, contamination, and potentially hazardous foods.

Contaminant

Any substance not intentionally added to food that may compromise safety or suitability

Contamination

An introduction or presence of a contaminant in food

What is potentially hazardous food?

Food that has to be kept at certain temperatures to minimize the growth of pathogenic microorganisms.

Why must potentially hazardous food be kept at certain temperatures?

To prevent the formation of toxins in the food.