Food Handling Controls (Show all)

A food business must ensure that food intended for disposal is kept separate until it is:

• Destroyed, denatured or disposed of so it can’t be used for human consumption;
• returned to the supplier;
• further processed in a way that ensures its safety and suitability; or
• ascertained to be safe and suitable [see Standard 3.2.2 cl 11(1)].

‘Food for disposal’ means food that:

• is subject to recall;
• has been returned;
• is not safe or suitable; or

is reasonably suspected of not being safe or suitable.

A food business is required to hold and keep ‘food for disposal’ separately until it is assessed. Food that is immediately assessed and determined not to require holding does not need to be identified. For example, if mouldy food is immediately disposed of, the food does not need to be identified because it is not being held. However, if the food business needs to keep the mouldy food (e.g. to return it to the supplier) the food will need to be kept separately and identified.