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Food Safety Standards in Australia

   

Added on  2020-02-19

9 Pages1792 Words36 Views
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Running head: HOSPITALITYHospitalityName of the StudentName of the UniversityAuthor Note
Food Safety Standards in Australia_1

1HOSPITALITYTable of ContentsPreparing and Selling Food.............................................................................................................2Legal requirements..........................................................................................................................2Workplace design............................................................................................................................3Workplace systems and procedures.................................................................................................4Job description.................................................................................................................................5Risk assessment...............................................................................................................................6Policy statements.............................................................................................................................6References list..................................................................................................................................7
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2HOSPITALITYPreparing and Selling FoodThe food safety regulation is applicable at every stage of food production, fromprocessing and manufacture to distribution. The food safety standards in Australia require thefood businesses to produce quality food that is suitable and safe to eat. The food standardsinclude hygiene and health obligations that aim at reducing the incidence of food-borne illness.In order to set up food business in Australia, the proprietor of the business must comply withcertain legal requirements (Newsome et al. 2014). There are four food safety standards inAustralia developed by the Australia New Zealand Food authority (ANZFA) after consultingwith the food industry, Sate and Territory health authorities and other interested individuals andorganizations. The four food safety standards include the following:Food Safety Programs;Food Safety Practices and General requirementsInterpretation and applicationFood premises and equipmentLegal requirementsAccording to the Food Act, every proprietor of food business that is involved inpreparing and selling of food must be registered with the Food authority irrespective if the factthat the Food Business is a ‘for-profit’ business or ‘non-profit’ business except for a ‘not-for-profit’ organization. The organization must provide details about the organization including itsname, location, nature of the business and the name and address of the proprietor of the business.A license must be obtained by food businesses that are involved in the delivering, collecting or
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