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Table Of Contents

Introduction
Using the guide
Purpose
Contents
1Interpretation
purposes
2Meaning of safe and suitable food
3General application of the Food Safety Standards
4Compliance
Division 1 — Interpretation and application
2Application of this Standard
Division 2 — General requirements
3Food handling — skills and knowledge
4Notification
Division 3 — Food handling controls
5Food receipt
6Food storage
7Food processing
8Food display
9Food packaging
10Food transportation
11Food disposal
12Food recall
Division 4 — Health and hygiene requirements
Subdivision 1 — Requirements for food handlers
13General requirement (on food handlers)
14Health of food handlers
15Hygiene of food handlers
Subdivision 2 — Requirements for food businesses
16Health of persons who handle food — duties of food businesses
18General duties of food businesses
Cleanliness
Division 5 — Cleaning, sanitising and maintenance
19Cleanliness
20Cleaning and sanitising of specific equipment
Maintenance
21Maintenance
Division 6 — Miscellaneous
22Temperature measuring devices
23Single-use items
24Animals and pests
25Alternative methods of compliance
Application of the standard to different types of food premises
1Existing premises
2New premises
3Temporary premises
4Mobile premises
5Domestic premises used for commercial food handling
Division 2 — Design and construction of food premises
3General requirements
4Water supply
5Sewage and waste water disposal
6Storage of garbage and recyclable matter
7Ventilation
8Lighting
Division 3 — Floors, walls and ceilings
9Application
10Floors
11Walls and ceilings
Division 4 — Fixtures, fittings and equipment
12General requirements
13Connections for specific fixtures, fittings and equipment
14Hand washing facilities
Storage facilities
Division 5 — Miscellaneous
15Storage facilities
16Toilet facilities
17Food transport vehicles
Temporary events permit
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Complete Safefood

Complete Safefood

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Published by Aggelos Afratis

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Published by: Aggelos Afratis on May 10, 2011
Copyright:Attribution Non-commercial

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10/15/2012

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