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Home>Services>Public Health Services>Food Establishments>Food Safety Plans
All Class 1 and Class 2 food businesses are required to have a Food Safety Plan to assist them in the operational procedures associated with food safety. Class 3 and Class 4 premises do not require a Food Safety Program; however, Class 3 establishments must meet the minimum recording requirements (please contact Council for further information).
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| Class 3 and Class 4 premises do not require a Food Safety Program; however, Class 3 establishments must meet the minimum recording requirements (please contact Council for further information).
A Food Safety Plan is a written document that:
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 | Systematically identifies the potential hazards that may reasonably be expected to occur in each food handling operation that is to be conducted at the food premise | | Identifies where in a food handling operation each hazard identified can be controlled and the means of control | | Provides for the systematic monitoring of those controls | | Provides for appropriate corrective action when that hazard or each of those hazards has the potential to contaminate the food or food environment | | Provides for the regular review of the Plan by the proprietor of the food premise | | Provides for appropriate records to be made and kept by the proprietor of the food premise demonstrating action taken in relation to or in compliance with the Plan
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| You can download a free copy of the FoodSmart template on the FoodSmart website. This template requires you to complete an on-line questionnaire that makes writing your Food Safety Plan quick and easy.
Alternatively, you can print a copy of the Department of Health’s Food safety program template for food service and retail businesses. If you do print this Food Safety Plan out, please ensure that you complete each relevant section to your food business.
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