What requirements apply to food businesses?
Food safety requirements for your business will depend on range of factors:
Please refer to your state government authority and / or local council for information and assistance.
Correct Food Systems advises you to ensure you have notified your relevant local or state authority that you intend on operating a commercial food business. This may involve providing notification details of the food processes undertaken at the address of the premises
The NSW Food Authority has a good flowchart that outlines food safety requirements for NSW businesses.
- Location of business- different State Laws and Regulations apply
- Type of food business or process involved.
Please refer to your state government authority and / or local council for information and assistance.
Correct Food Systems advises you to ensure you have notified your relevant local or state authority that you intend on operating a commercial food business. This may involve providing notification details of the food processes undertaken at the address of the premises
The NSW Food Authority has a good flowchart that outlines food safety requirements for NSW businesses.
What is HACCP?
HACCP, which stands for Hazard Analysis and Critical Control Point, is an internationally recognised food safety system to ensure safe procedures and products.Codex HACCP applies principles and methodology for identifying and controlling microbiological, chemical or physical hazards in all stages of food processing or handling. It provides a formal method for food businesses to manage the safety of food as it is prepared and processed within the business. Implementing HACCP into your business will involve the development and maintenance of :
HACCP certification will demonstrate to your customers that you have implemented a system of food safety hazard controls and that your business manages its food safety risks and obligations.
- hazard analysis and control systems,
- prerequisite programs and
- management systems for your business.
HACCP certification will demonstrate to your customers that you have implemented a system of food safety hazard controls and that your business manages its food safety risks and obligations.
Does every business require HACCP or a food safety program?
The Australia New Zealand Food Standards Code requires every business to have a food safety program. Standards 3.2.1-3.2.3 are applicable to ALL food businesses within Australia and act as the baseline requirements for practices and premises. Businesses should ensure as a minimum:
The authority in your state or territory will determine if your business needs a food safety program that meets the Food Standards Code, or you need a HACCP food safety program. The need to have a HACCP food safety program may also be influenced by the requirements of your customers. Correct Food Systems works with client businesses to develop and document a suitable and practical food safety program or a HACCP Food Safety Management Program.
- identification of the potential hazards that may reasonably be expected to occur with the food processing and handling activities
- development and implementation a food safety program to control the hazard or hazards;
- a food safety program in a written document and retained at the food premises;
- compliance with the food safety program; and
- a review of the food safety program at least annually to ensure its adequacy
The authority in your state or territory will determine if your business needs a food safety program that meets the Food Standards Code, or you need a HACCP food safety program. The need to have a HACCP food safety program may also be influenced by the requirements of your customers. Correct Food Systems works with client businesses to develop and document a suitable and practical food safety program or a HACCP Food Safety Management Program.
What is GFSI?
The Global Food Safety Initiative (GFSI) is global network, that aims to share knowledge and promote a harmonised approach to food safety.A food safety management scheme can be ‘recognised’ by GFSI when it meets internationally recognised minimum food safety requirements. Your business can gain certification to a GFSI recognised scheme, through a sucessful third party audit, conducted by a Certification Body (CB). A full list of GFSI recognised schemes can be found here, on the GFSI website. Common GFSI recognised schemes that we assist our clients to manage are: FSSC 22000, GlobalGap, SQF, BRC, IFS.
How do I know my labels are correct?
The purpose of food labelling is to inform the consumer of the properties and ingredients of the food that is being offered for sale.
In Australia, Standards 1.1 and 1.2 of the Australia New Zealand Food Standards Code detail the general requirements for labelling and other information requirements for food. Standard 2 details further category specific labelling requirements.
A label should also provide information on:
Compliance with labelling requirements is vital for your business. Non compliant labels can trigger a recall of your product.
Submit your artwork and ingredient list for a comprehensive review of your product label by Correct Food Systems.
In order to undertake a comprehensive review of your label, you to supply us with information on product name and product description, nutrition information, serve size, nutrient information (on weight basis), pack weight, nutrition / nutrient claims or health claims, allergen information, country of origin, storage directions, Australian distribution address and draft artwork.
In Australia, Standards 1.1 and 1.2 of the Australia New Zealand Food Standards Code detail the general requirements for labelling and other information requirements for food. Standard 2 details further category specific labelling requirements.
A label should also provide information on:
- correct storage conditions
- shelf life information
- product traceability
- food allergenicity
- consumer preparation instructions
- brand appeal
- Whenever a recipe or formulation is changed
- Whenever a supplier changed the raw material they provide
- As laws change regarding labelling
- At least annually as part of the verification of the system.
Compliance with labelling requirements is vital for your business. Non compliant labels can trigger a recall of your product.
Submit your artwork and ingredient list for a comprehensive review of your product label by Correct Food Systems.
In order to undertake a comprehensive review of your label, you to supply us with information on product name and product description, nutrition information, serve size, nutrient information (on weight basis), pack weight, nutrition / nutrient claims or health claims, allergen information, country of origin, storage directions, Australian distribution address and draft artwork.
How can I prepare information needed for my food product label?
Some advice and resources to assist in the preparing and calculations required for your product labels
This is NOT an a exhaustive list of labelling requirements- rather a list of resources to get you started:
This is NOT an a exhaustive list of labelling requirements- rather a list of resources to get you started:
- The product description and labelling artwork, including pictures, serves and claims should provide an accurate expectation of the product and not be misleading.
- Review the information required for your product- Different types of products require different information. Food sold in a retail shop requires different information to food sold loose, unpackaged, prepared on site, prepared for catering purposes or ordered at the request of a customer.
- Determine what elements and information is required for a label for your product (see above) NSW Food Authority Labelling hub provides information on labelling requirements.FSANZ website provides information required for food products in Australia.2. Ensure the name and Australian business street address is listed
- Review your claims you have made about your product. All wording, artwork and depictions on all marketing material must be accurate.
- Claims relating to Health and Nutrition benefits needs to meet the criteria in the Food Standards Code 1.2.7
An online calculator is available to help food businesses determine a food’s nutrient profile score for Nutrition claims, relating to a certian nutrient and health effect.
FSANZ has a useful guideline on Getting your Claims Right - Check the nutrition panel is in the correct Australian format.
Use your recipe and the free Nutrition Panel Calculator to calculate the correct information for your Nutrition Information Panel.
FSANZ Nutrition Panel Calculator - Percentage Labelling- Most packaged foods have to carry labels which show the percentage of the key or characterising ingredients or components in the food.
- Date marking, shelf life and storage conditions.
It is the manufacturer’s responsibility to determine shelf life. Reliable Use-by or Best-before dates are required.
NSW Food Authority has a useful guide on how to determine shelf life. See our blog entry dated 1/3/2017.
The Australian Food & Grocery Council also has a useful best practice guide to datemarking.
See AFGC-Best-Practice-Guide-Date-Marking-July-2016.pdf
Storage in conditions other than those stated by the manufacturer will invalidate the manufacturers date mark.
The length of the use by time for foods can be determined by using storage trials to estimate the physical, chemical and microbiological stability of the food.This is best done by sending sample of food to a food testing laboratory. Correct Food Systems can assist you in sampling and interpreting microbiological test results. - Review your allergen warning statements and declarations. The 9 most common food allergens and sulphite preservatives must be listed in the ingredients list, or in a separate statement on or near the food. Warning statements such as 'contains XXXX' or 'may contain traces of XXXX" must be clearly visible. Incorrect allergen information accounts for 32% of all food product recalls in Australia.
Allergen labelling is required on all foods subject to the general labelling requirements of the Code under Chapter 1 of the Food Standards Code, but does not specify the format of the allergen warning.Where the food is for retail or catering purposes and is exempt from labelling, the required allergen information must either be displayed on, or in connection with the display of the food, or provided to the purchaser upon request.
All allergen information should be grouped together to be easily identified and not hidden amongst other labelling information.
Allergens must be declared using plain English terms consistent with the Code legibility requirements are specified in Standard 1.2.9 of the Code. The print size should be large enough, clear and easily read.
The recommended format of allergen labelling is:
-the ingredient list declaring in allergens in bold
-an allergen summary statement listing all allergenic ingredients
-a precautionary warning statement identifying any allergens that may be present in the product.
The Australian Food & Grocery Council also has a useful best practice guide to allergen management and labelling.(2007) - Review the directions for use. Directions for use are included on a food label when consumers need specific instructions on how to use or prepare the food safely.
- Country of Origin information to show where the food is grown made or packaged. Australia is transitioning to a new Country of Origin Requirements. Use the Information Standard to determine the correct label for each food product then using your recipe of ingredients determine the country of origin of all ingredients. Use this information to calculate the percentage of Australian Ingredients ( if applicable). Use the online CoOL tool to produce the correct standard mark to place on your product.
- Use a label checklist to check the label for your product is correct and complete.
Correct Food Systems can review your draft label and information using our detailed and comprehensive labelling requirement checklist, giving you the confidence that your labels are complete, legally compliant for Australia.
How do I manage a recall?
All food businesses are required to have a documented plan, to conduct an recall of unsafe or unsuitable food. Your plan should detail the procedures, staff responsibilities, communication and notifications, records that your business will use to effectively assess the action required to retrieve the food products from the food supply chain. You may need to conduct a trade or consumer recall. You will need to notify the required authorities and your customers within the required timeframes and publicise the recall, using a range of appropriate media.
Quick decisions and actions are required in a recall, with the need to assess the situation and coordinate the recall, the logistics, notification, investigation and reporting. Correct Food Systems can assist you to manage your recall, limiting the damage to your brand and ensuring you follow the required protocols. The FSANZ recall protocol is available as a download on the resources and links page
A current list of State and territory food recall contacts required for recalls, can be found at the FSANZ website.
http://www.foodstandards.gov.au/industry/foodrecalls/statecontacts/Pages/default.aspx
The task planner is useful to determine priorities and timing of all the tasks that need to be done in a recall.
Quick decisions and actions are required in a recall, with the need to assess the situation and coordinate the recall, the logistics, notification, investigation and reporting. Correct Food Systems can assist you to manage your recall, limiting the damage to your brand and ensuring you follow the required protocols. The FSANZ recall protocol is available as a download on the resources and links page
A current list of State and territory food recall contacts required for recalls, can be found at the FSANZ website.
http://www.foodstandards.gov.au/industry/foodrecalls/statecontacts/Pages/default.aspx
The task planner is useful to determine priorities and timing of all the tasks that need to be done in a recall.
New Business ? Home based business?
Hard to know where to start?
Safe Food Australia provides guidance information to comply with food safety standards.
This is published by FSANZ on their food safety hub website.
Version 3 includes information on
Home businesses
Temporary or mobile food businesses
Generic simple food safety forms and templates.
Alternatively ring your local council to make some initial enquiries about your food safety responsibilities.
Or contact us.Correct Food Systems for professional advice of a fee for service or time incurred basis.
Safe Food Australia provides guidance information to comply with food safety standards.
This is published by FSANZ on their food safety hub website.
Version 3 includes information on
Home businesses
Temporary or mobile food businesses
Generic simple food safety forms and templates.
Alternatively ring your local council to make some initial enquiries about your food safety responsibilities.
Or contact us.Correct Food Systems for professional advice of a fee for service or time incurred basis.
