Division 1: Interpretation & Application

1. Interpretation - in this Standard, unless the contrary intention appear —

carrier of a foodborne disease does not include a person who is a carrier of Staphylococcus aureus.

condition means an infected skin lesion or discharges from the ear, nose or eye.

environmental conditions means conditions under which certain food may be required to be stored including temperature, humidity, lighting conditions and atmosphere.

foodborne disease means a disease that is likely to be transmitted through consumption of contaminated food.

food safety program means a program set out in a written document retained at the food premises of the food business, including records of compliance and other related action, that —

a ) systematically identifies the potential hazards that may be reasonably expected to occur in all food handling operations of the food business;

b) identifies where, in a food handling operation, each hazard identified under paragraph (a) can be controlled and the means of control;

c) provides for the systematic monitoring of those controls;

d) provides for appropriate corrective action when that hazard, or each of those hazards, is found not to be under control;

e) provides for the regular review of the program by the food business to ensure its accuracy

f) provides for the appropriate records to be made and kept by the food business demonstrating action taken in relation to, or in compliance with, the food safety program.

frozen does not include partially thawed.

potentially hazardous food means food that has to be kept at certain temperatures to minimise the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food.

process, in relation to food, means activity conducted to prepare food for sale including chopping, cooking, drying, fermenting, heating, pasteurising, thawing and washing, or a combination of these activities.

ready-to-eat food means food that is ordinarily consumed in the same state that in which it is sold and does not include nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling or washing by the consumer.

symptom means diarrhoea, vomiting, sore throat with fever, fever or jaundice.

temperature control means maintaining food at a temperature of —

a) 5°C, or below if this is necessary to minimise the growth of infectious or toxigenic microorganisms in the food so that the microbiological safety of the food will not be adversely affected for the time the food is at that temperature; or

b) 60°C or above; or

c) another temperature - if the food business demonstrates that maintenance of the food a this temperature for the period of time for which it will be so maintained, will not adversely affect the microbiological safety of the food.

2. Application of this Standard

This standard applies to all food businesses and food handlers in Australia in accordance with Standard 3.1.1 - Interpretation and Application.