Food Handling Controls (Show all)

Are supplier details available for food on the premises and all food items labelled appropriately (with a prescribed name where applicable)?

Guidance		Standard 3.2.2 cl 5(2) of the Code requires that a food business provide to PHOs, upon request, the following information about food on the food premises: the name, business address in Australia of the vendor, manufacturer or packer or in the case of imported food, the name and address in Australia of the importer; and the prescribed name of the food (or if there is no prescribed name, an appropriate description of the food). A food business must be able to identify food that it has on the premises. This allows the return or recall of food if it is found to be unsafe or not suitable. Further, the business must provide upon request, to the reasonable satisfaction of a PHO, information about what the food is and where it came from. The business does not need to keep a record of every food item it receives as this information could be provided verbally and could be available from an invoice or food packaging. A prescribed name is a name that has been legally specified for a food. For example, ‘cheese’ is a prescribed name, which means only certain ingredients can be used in a product labelled as ‘cheese’ (Chapter 2 of the Code contains standards for prescribed foods). Most foods will not have a prescribed name and instead will be identified by an appropriate description or a common name. An appropriate description specifies what the food is, for example ‘raspberry yoghurt’. This information will be written on the packaging of the food. Packaged food that is sold for non-retail sale must be labelled with the name of the food and the name of the supplier. This information must be on the carton of food sold to the business; it is not required on individual packages of food enclosed within this carton. If the outer packaging is discarded, the information will be lost unless the business keeps records of its suppliers and the products purchased from these suppliers (e.g. on invoices). To comply with this requirement, a food business should not accept food that cannot be identified.
Non-compliance	Minor	The food business has incomplete records of all food suppliers to the business.
	Major	The food business does not retain records of food supplier information. The food business accepts supplies of food that cannot be identified.
	Critical	The food business is unable to identify potentially hazardous food products within the food premises and/or the identity of the supplier of the food product. E.g. a restaurant has a box of wild mushrooms and the supply of/supplier cannot be identified.