Hygiene - Compliance Flashcards
What is a act
a formal description of a law passed in a state or territory. When an Act is passed by Parliament in a jurisdiction, it becomes legally binding.
What is a regulation
a more detailed set of requirements created to support the duties established in the Act. Regulations also need to be enacted or passed by parliament in each jurisdiction to be legally binding.
What is a code of practice
a practical guide on how to achieve the accepted standards of the Act and Regulations. To be legally binding, a code of practice has to be approved for that jurisdiction.
What is a industry/workplace standard
Quality assurance principles followed by workers and owners in the hospitality industry to ensure hygiene standards are met and rules are followed.
Intent and purpose of Food Act 2003 (NSW) (as amended)
The Act governing the production and sale of food for human consumption in New South Wales. The Act covers all aspects in relation to the handling of food. It also acts to prohibit misleading behaviour relating to the sale of food. This is the primary law governing food for human consumption in NSW. The main aims of this Act are to:
Ensure food for sale is both safe and suitable for human consumption
Protect the health of the public by preventing the sale of unsafe food
Prevent misleading conduct in connection with the sale of food.
Provide for the application in NSW of the Food Standards Code
Intent and purpose of Food Regulation 2015 (NSW) (as amended)
Offers more detailed information on the standards organisations and food handlers must follow in relation to all aspects of food. Key points under the Regulation include:
Vehicles transporting food must be made to transport in a safe manner.
Crockery must be free from chips or cracks
Food must be packaged and labelled correctly
Cross contamination must be avoided
Food must be stored in the correct manner
The organisation and food handlers must have a high levels of hygiene
Aims:
To reduce the incidence of foodborne illness in NSW.
To ensure high levels of food safety.
Focus on susceptible foods and groups of people who are at high risk of foodborne illnesses.
Intent and purpose of Australia New Zealand Food Standards (ANZFS) Code (‘the Code’)
A strong food regulatory system operated by the New Zealand and Australian governments. Develops food standards and endorses regulatory food policies
following scientific assessments in relation to risks to public health and safety. The enforcement of the Code is the responsibility of state and territory departments and other food enforcement agencies.
Aims:
To develop effective food standards for Australia and New Zealand.
To ensure that food produced in Australia and New Zealand is safe and suitable for consumption. Includes standards for food additives, food safety and labelling, and foods that need pre-approval, such as genetically-modified foods.
Consequences of failing to comply with food safety legislation
Warning letters
Improvement Notices
Prohibited orders
Seizure of food, vehicles and equipment
Penalty notices
Prosecution in local court
Court proceedings in the Supreme Court
Suspension of cancellation of food handlers licence.
Role of the NSW Food Authority and local government regulator in food safety
Established in 2004 with the aim of providing NSW with an integrated food regulation system.
Responsible for food safety across all areas of the food industry by applying the Food Standards Code and enforcing the Food Act 2003.
Ensures all food in NSW is safe and correctly labelled and advertised
Works with key agencies including local councils and NSW Health
A local government regulator will implement legislation at the local level through registration and the monitoring and inspection of food premises. Important activities include education and enforcement, and the taking of food samples.
