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Food Standards CodeThe national Food Safety Standards found in the Food Standards Code are meant to ensure that only safe food is sold in Australia. The Queensland legislation refers to parts of the Australia and New Zealand Food Standards Code. Below are direct links to the relevant standards of the Code, and a short summary of each standard.
This section explains the provisions in Standard 3 and how they apply to food safety. It is broken into four sections:
This Standard sets out what food businesses and food handlers need to do to keep food safe. It covers what businesses are required to do when they receive, store, process, display, package, distribute or dispose of food. It also covers training for people handling food, keeping food areas clean and maintaining equipment.
This Standard deals with designing buildings to reduce the likelihood of unsafe or unsuitable food. For example, the building, fixtures, fittings, equipment and transport vehicles should be easy to clean and disinfect (sanitise). Other things to consider are water taps and sinks for washing hands, waste disposal, light, ventilation, personal washing areas, safe storage space and the position of toilets.
Please note: As Queensland has a licensing system to keep track of food businesses operating in the state, Clause 4 (Notification) in Standard 3.2.3 does not apply under the Food Act 2006.
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