FOOD ACT 2003 NSW

Question 1

WHAT IS THE AIM OF THE FOOD ACT ?

Answer 1

To protect the health of individuals by preventing the sale of unsafe food and ensuring all food is safe for human consumption

Question 2

WHAT IS THE ROLE OF THE FOOD ACT ?

Answer 2

• Ensures that food is safely prepared and handled at all key stages of the food production cycle
• Ensuring that food sold/served is free from contamination

Question 3

WHAT ARE THE CONSEQUENCES OF NON COMPLIANCE TO THE FOOD ACT ?

Answer 3

• Cross contamination to food
• Customers contacting food borne illnesses
• Establishment being stated on name and shame
• Fines
• Food unsafe for human consumption
• Poor word of mouth about establishment

Question 4

WHAT ARE STRATEGIES TO UPHOLD THE FOOD ACT ?

Answer 4

• Establishments conducting or providing extensive training for food safety supervisor (FSS)
• Ensuring all staff are training in safe food handling techniques → eg wearing gloves whilst preparing food
• Using reputable suppliers
• Implementing a food safety program such as HACCP which complies with the main principles of this law
• Ensuring high levels of personal and environmental hygiene at all times
• Implementing effective and correct food storage and handling techniques
• Having a colour coded chopping board system