The Queensland Food Act 2006 (Food Safety Standards) require that:

  • All persons undertaking food handling operations have appropriate skills and knowledge in food safety matters (accredited or non-accredited training).
  • All licensable food businesses require a food safety supervisor (accredited training only)

 

Food businesses require a food safety supervisor

All licensed food businesses must have an approved food safety supervisor. The licensee of the food business may be the food safety supervisor and a business may have more than one food safety supervisor. A food safety supervisor is a person who has undertaken training in safe food handling and/or has sufficient experience in working in the food industry. The food safety supervisor needs to be reasonably contactable by us when the business is operating.

You can find information on laws, permits and the Food Act 2006 on the Local Government Toolbox.

Food business licensees must tell us:

  • the name and contact details of the food safety supervisor within 30 days of the licence being issued.
  • the name and contact details of any new food safety supervisors within 14 days of the person becoming a food safety supervisor.
  • if there is any changes to the contact details of the food safety supervisor within 14 days of the change.
  • if a person ceases to be a food safety supervisor within 14 days of the change.

 

Food safety program

Certain food businesses are required to have a food safety program. All food businesses have the opportunity to apply to have a food safety program accredited. We are responsible for accrediting food safety programs.

A food safety program is a program that assists business in identifying food safety hazards, control measures for these hazards and provides systematic monitoring of food safety hazards. An important part of a food safety program is record keeping. Record keeping assists food businesses in demonstrating compliance with the food safety program. It is important to undertake a regular review of the program to ensure the program is meeting the needs of the food business.

Food businesses that require a food safety program

Section 99 of the Food Act 2006 states which food businesses require a food safety program and section 100 gives the opportunity for other food businesses to have a food safety program. If you are considering developing a food safety program it is recommended you contact us to discuss the requirements for your business.

The Act currently requires the following businesses to have a food safety program from 1 July 2007:

  • a food business involving off-site catering.
  • a food business where the primary activity of the food business is on-site catering at the premises or part of the premises stated in the licence.
  • food businesses providing food to vulnerable persons, for example: hospitals, child care centres, aged care facilities, delivered meal organisations.

If you are considering developing a food safety program, please contact us.

 

Food safety training

All persons undertaking food handling operations within a food business must have appropriate skills and knowledge in food safety matters.

Whether you operate a food business, help out at the school canteen or simply want a more hygienic approach to preparing food at home, you’ll be interested in our free online food safety training course. The training is easy to follow, includes an entertaining presentation as well as interactive quizzes. A training acknowledgment form can be printed upon completion and be kept as part of your staff records.

 

Minimising food safety risks 

We are committed to supporting 'best practice' safety standard within the food industry to protect the health and well-being of residents and visitors. Some useful tips are listed below.

Hand washing

At the designated hand wash basin, food handlers are to wash their hands with liquid soap and warm running potable water:

  • before commencing duties;
  • before applying gloves;
  • when changing tasks;
  • when a body part is touched;
  • after handling raw meat;
  • before handling ready to eat goods; and
  • at all times when their hands may be contaminated.

Food handlers should then thoroughly dry their hands on a single use towel.

Hand wash basin

Your hand wash basin must, at all times:

  • be accessible to all food handlers;
  • only be used for the purposes of hand washing; and
  • be adequately supplied with warm water, soap and single use paper towel.

food safety temperature control

Cleaning and sanitising

All food contact items and food contact surfaces must be in a clean and sanitised state prior to use. For food contact items, this may be achieved through the use of heat (i.e. a dishwasher) or through a chemical sanitising step once wash up has been completed. All food contact surfaces should be sanitised at the start of each day and each shift and whenever they become contaminated. When using a food grade chemical sanitiser, it must be used according to the manufacturer’s instruction by accurately measuring and following the stated dilution ratios, in order for the chemical to be effective as a sanitiser. 

Temperature control

When receiving, storing, processing and displaying potentially hazardous foods, they should be kept at a temperature that prevents the growth of harmful bacteria.  As a general rule, the total time that potentially hazardous foods can be kept at temperatures between 5°C and 60°C is 4 hours. After this time the food should be discarded.

The 2-hour/4-hour rule provides an alternative option for what can be safely done with potentially hazardous foods brought out of temperature control, depending on how long it has been at temperatures between 5°C and 60°C. If utilising the 2-hour/4-hour rule, it is important to know the risks and document times and temperatures.

 

Food safety tools and resources

Free tools and resources can be access on the Local Government Toolbox. Toolbox is a result of Toowoomba Regional collaboration with other South East Queensland councils to provide business-related information that is consistent across the region. Resources such as the following, are available:

  • Licence applications - Including forms and how-to guides.
  • Materials to support compliance with legislation - Checklists, quizzes, fact sheets and links to relevant information.
  • Training manuals - Refresh your knowledge and ensure your staff are trained.

 

Food safety educational campaign - Foodsafe in Seconds

Queensland Health has recently released an educational campaign called ‘Foodsafe in Seconds’ via the Queensland Health website, YouTube, Facebook and online advertisements. You can view the campaign website here. Food safety topics are based on key food safety issues including:

  • eggs
  • chicken
  • cross contamination
  • thawing and cooking
  • hand washing
  • cleaning

 

Food and personnel record search

Food and personnel record search contains only public information such as:

  • Licensee name
  • Trading name and address
  • Licence number
  • Expiry date and any current conditions

Please contact us for the relevant form or for more information.

 

Related information

Food safety supervisor notification (online form)

Food safety supervisor notification form (for print)

Health licence application (online form). Register as an ePathway user, then select 'Health licences'.

Food Standards Australia (website)

Australian Competition & Consumer Commission (website)