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Food service for vulnerable persons

Standard 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons commenced under the Food Act 2006 from 5 October 2009.

The Standard applies to food businesses within a facility that includes:

• Acute care hospitals
• Psychiatric hospitals
• Nursing homes for the aged
• Hospices
• Same day establishments for chemotherapy and renal dialysis services
• Respite care establishments for the Aged
• Same - day aged care establishments
• Low care aged care establishments
• Child care centres

Standard 3.3.1 requires food businesses that provide food to vulnerable persons, to implement a documented and audited food safety program for the food business if they serve potentially hazardous food and are engaged in one of the following activities:

• process or serve potentially hazardous food within one of the above facilities to six or more vulnerable persons at any given time
• the principal activity is processing food into ready to eat food for service in one of the above facilities and the processed food:
    a) is for service to six or more vulnerable persons at any given time; and
    b) includes ready to eat potentially hazardous food
• the principal activity of the facility is processing food into ready to eat food for delivery by a delivered meal organisation and the processed food:
    a) is for service to six or more vulnerable persons at any given time; and
    b) includes ready to eat potentially hazardous food.

Contact your local government to apply for accreditation or if you have any questions about the accreditation process.

Resources

• Standard 3.3.1 - Food Safety Programs for Food Service to Vulnerable Persons
• A guide to Standard 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons

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