The Australia New Zealand Food Authority (ANZFA) has developed a new guide to help food businesses understand and comply with the requirements to keep food under temperature control that are included in the new Food Safety Standards.
ANFZA stressed in a statement this week that the guide, unlike the Food Safety Standards, is not legally binding. However the food safety authority added that if there is any doubt about the interpretation of the Standards, independent legal advice should be sought.
The guide is intended for food businesses that handle the types of foods that must be kept under temperature control to keep them safe to eat. It explains what types of foods should be kept undertemperature control and the legal requirements about keeping foods under temperature control.
The guide offers some advice about how to comply with these legal requirements. The legal requirements for temperature control are contained in Food Safety Standard 3.2.2 Food Safety Practices and General Requirements. There are two other Food Safety Standards: Standard3.1.1 Interpretation and application and Standard 3.2.3 Food premises and equipment. These FoodSafety Standards apply, or will apply in the near future, to food businesses in all States and Territories.
Food businesses can download the guide directly from the ANZFA website.