Under the Food Act 1984, a Food Safety Program for a food premises is a written document that identifies the potential hazards that may occur during the preparation of food. It includes the standard procedures, cleaning program, pest control program, and hygiene standards which are followed by your business to minimise potential food safety risks.Class 1 and Class 2 food premises are required to maintain a food safety program appropriate to their food business activities.
The Department of Health Template is a generic template that can be applied to many types of premises.
Proprietors of a Class 3 business are only required to keep minimum records.
Class 2 and 3 community groups must have onsite a copy of the Class 2(PDF, 5MB) or Class 3(PDF, 4MB) Community Group Templates.
Class 4 premises are exempt from requiring a food safety program or minimum records.