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The department endorses fair information handling practices and uses of information in compliance with its obligations under the Privacy and Data Protection Act 2014 (Vic) and the Health Records Act 2001 (Vic)

Personal information will be used only for the purpose/s intended and where the intention includes confidentiality, information will be treated as such unless otherwise required by law. This privacy statement explains how your personal information (being information capable of identifying you as an individual) will be treated as you access and interact with this website. The practices outlined in this privacy statement are subject to any rights the department may have to handle personal information in accordance with the privacy legislation.
The Department of Health and Human Services (the department) is committed to protecting your privacy. The department collects and handles personal information through the FoodSmart website in order to help you generate and personalise a food safety program suitable for your business. We will use your personal information to contact you to advise you of changes to legislation relevant to you. We will not share your personal information with any other party. If you do not wish to provide this information, you are still able to personalise your food safety program with FoodSmart and print it, but you will be unable to save your personalised program or access some of the functions of the website.

For more information on the department’s privacy collection, please refer to the department's privacy policy or visit our website on www.dhhs.vic.gov.au/privacy.

You may access your information that you provide to the department. The department can be contacted on 1300 364 352 and This email address is being protected from spambots. You need JavaScript enabled to view it. or you may contact the department’s Complaints and Privacy Unit by emailing This email address is being protected from spambots. You need JavaScript enabled to view it. or by telephone on 1300 884 706.

Security
We have implemented technology and security policies, rules and measures to protect the personal information that we have under our control. However, you should be aware that there are risks in transmitting information across the Internet. So while we strive to protect such information, we cannot ensure or warrant the security of any information transmitted to us online and individuals do so at their own risk. Once any personal information comes into our possession, we will take reasonable steps to protect that information from misuse and loss and from unauthorised access, modification and disclosure. If you are concerned about conveying sensitive material to us over the Internet, you might prefer to contact us by telephone or mail. We will remove personal information from our system where it is no longer required (except where archiving is required and in order to fulfil our obligations under the Public Records Act 1973 (Vic)).

We take additional steps to protect the security of your personal information, such as strong 128-bit SSL encryption. Before using these facilities, you should ensure that you are using a web browser that supports 128-bit encryption. In many web browsers, you can confirm that your session is encrypted by the appearance of a locked padlock symbol located in the browser status bar at the foot of the browser.

Feedback, information request form and email
We may preserve the content of any feedback form, information request form, email or other electronic message that we receive. Any personal information contained in that message will only be used or disclosed in ways set out in this Website Privacy Statement. 

Links to external websites
This privacy statement does not extend beyond this website. When following links to other sites from this website, we recommend that you read the privacy statement of that site to familiarise yourself with its privacy practices.

Clickstream data
This website's web server automatically records non-personal clickstream data. To the extent that any clickstream data could make you identifiable, we will not attempt to identify you from clickstream data unless required by law or to investigate suspected improper activity in relation to the website or to assist in law enforcement.

The following clickstream data are automatically recorded by this website’s web server for statistical and system administration purposes only:

• Your IP address
• Your domain name (e.g. yahoo.com, gmail.com, etc)
• The date and the time of your visit to the site
• The pages you accessed and files downloaded
• The address of the last site you visited
• Your operating system
• The type of browser you are using.

Cookies
Like many sites, this website may use cookies from time to time.

Cookies are small data files that a website is able to place on a user’s hard drive to record aspects of that user’s experience of the website. For example, we may use cookies to record that a user visited a particular section of the website, that their browsing software was a particular version or to ensure that online applications and transactions do not require you to re-input information when moving between web pages. In this way, cookies can improve the operation of the website, and make the experience more efficient, more enjoyable or more personalised. Importantly, in depositing information on a user’s computer and referring to it later in the same session (sessional) or on a subsequent visit (persistent), cookies do not need to identify the user or record any personal information.

The default settings of browsers like Chrome, Firefox, Internet Explorer and Safari may allow some or all cookies, but users can easily take steps to erase cookies from their hard-drive, block all cookies, or receive a warning before a cookie is stored. However, some parts of sites may not function fully for users that disallow cookies.

Access and correction
You can request access to or correction of personal and health information held by the department.

For information on making a Freedom of Information (FOI) application:

Freedom of Information Unit
Department of Health and Human Services
Postal address: GPO BOX 4057, MELBOURNE, VIC 3001
Street address: 50 Lonsdale Street, MELBOURNE, VIC 3000
Tel: 03 9096 8449 or 1300 650
This email address is being protected from spambots. You need JavaScript enabled to view it..

Why do I need this template supplement?

As a food business owner, you are legally required to ensure that the food you sell is safe and suitable for human consumption. The legislation governing the sale of food in Victoria is the Food Act 1984 (the Act), which incorporates the Australia New Zealand Food Standards Code (the Code).

Businesses using this supplement must be using the food safety program (FSP) template for class 2 retail and food service businesses, no.1, version 3 or FoodSmart. Your food safety program will help you meet your legal responsibilities.

This supplement is for businesses manufacturing high-risk foods using various acidification methods, following the parameters that are set out in this document. If you plan to manufacture food outside these parameters, do not use this template. You need to have a third-party audited FSP in place instead.

What are my responsibilities?

This supplement outlines the requirements for food businesses using acidification processing practices. If you wish to use acidification practices outside the scope of this supplement, you will need to use an independent FSP which must be audited annually by a food safety auditor approved by the Department of Health and Human Services. Discuss this with your local council environmental health unit before commencing any acidification processes.

How do I use this template supplement?

You must keep a copy of your FSP at your business. If you use this template supplement, you must add it to your FSP folder.

Compile records

Keep your completed records at your business to demonstrate you are processing and handling food correctly and safely. These must be available for review by your food safety supervisor, your staff, and at the request of an environmental health officer.

Where can I get more help?

The following organisations can assist you:

• Speak with an environmental health officer from your local council.

• Visit the Food Safety Unit website https://www2.health.vic.gov.au/public-health/food-safety

• Call the Food Safety Unit help line: 1300 364 352 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

• Visit DoFoodSafely http://dofoodsafely.health.vic.gov.au/, the Department of Health and Human Service’s free online learning program recommended for food handlers. It covers basic knowledge of food safety and develops food-handling skills.

• Business Victoria can assist you with information about setting up a business in Victoria; call 13 22 15 or visit their website http://www.business.vic.gov.au/

Preparing food using acidification

Goal: Ensuring food is safe to consume when acidified or fermented

What is acidification?

Acids can be used in food processing for flavour development or preservation (food safety). This template supplement addresses the use of food acid as a food safety mechanism. Although acidified and fermented foods are generally considered safe, process failures and contaminated raw materials have resulted in food poisoning outbreaks.

Food acids, such as lactic, acetic, citric, malic, tartaric and propionic, may:

• be naturally present

• be added to the food

• result from microbial activity, such as fermentation.

Note: The principles in this supplement do not cover all foods processed by acidification, such as:

• uncooked meats (that is, smallgoods)

• uncooked seafood

• sushi (refer to the FoodSmart sushi practices section).

How is acidity measured?

The strength of acid is measured by pH, which is a numeric scale used to specify the how acidic a food is.

pH is measured using a pH meter or pH strips. Products are acidic if they are less than 7.0 on the pH scale (see Figure 1).

Accurate and precise pH measurement is critical for food safety. Measuring equipment needs to be appropriate to your food parameters and operating effectively. Refer to the pH measurement and equipment section of this FSP supplement below.

Why is pH so important?

As many acidified foods do not undergo a cooking process, there is increased risk that food-poisoning bacteria, and the toxins some produce, may grow in your product to harmful levels. This can occur if the pH of your product is above pH 4.6. The risk of botulism (from Clostridium botulinum spores germinating and producing toxins) is increased if the pH is above pH 4.6. These bacterial toxins are not destroyed by further cooking, and can cause life-threatening food poisoning.

The Code requires compliance with specific pH levels for some products; these are detailed in Table 1. For further information visit the Food Standards Australia New Zealand (FSANZ) website http://www.foodstandards.gov.au/Pages/default.aspx.

To ensure the safety of your food, you should aim for a pH of 4.2 in your acidic foods so that these products stay well under the critical pH 4.6 throughout their entire shelf life. Be aware that the pH may rise initially. This can happen if the acid is neutralised by the food or as it is absorbed into the food.

Table 1: The Code’s standards for pH of foods

Preserving food with acid

Using the properties of food acids for the purpose of preservation

Acids, such as the lactic acid produced by fermenting vegetables, act as preservatives by stopping or slowing the growth of food-poisoning and spoilage bacteria.

Some food acids are more inhibitory to bacteria than others. Acetic and lactic acids are generally the most inhibitory but the strength of an acid is not necessarily an indicator of its inhibitory powers.

Food can be acidified by direct acidification or fermentation.

A low pH alone is not enough for adequate food safety

Some food-poisoning bacteria, such as Salmonella spp., Escherichia coli and Listeria monocytogenes, can still grow in food below pH 4.6. Therefore, acid is not normally the sole control measure, but is used in combination with other control measures (known as hurdles).

Good manufacturing practices, a robust hazard analysis and control process-based food safety program and good hygiene practices, all play key roles in preventing food borne illness.

Food safety in acidification and fermentation specifically requires:

• good quality, undamaged, raw materials

• contamination prevention (before, during and after processing)

• well-controlled acidification and fermentation.

See Table 2 for examples of these food safety steps.

In addition to these preventive controls, combinations of acid and certain ingredients act to magnify the preservation power.

Other ingredients that can be used in combination with acid are:

• salt and/or sugar – some bacteria are salt intolerant, others can be controlled by lowered water activity which can be achieved with the addition of salt and sugar

• preservatives – additives such as sorbic acid or benzoic acid can be added according to the specification in the Code . For further information, see ‘Standard 1.3.1 Food additives’

• nisin – an antibacterial protein produced by bacterium Lactococcus lactis.

Table 2: Food safety steps and examples of suitable parameters

Methods and processes for the acidification of food

The two processes for the acidification of food are direct acidification and fermentation.

Direct acidification of food

The inactivation or inhibition of food-poisoning bacteria by direct acidification is achieved by directly adding acid to food. The acid acts in conjunction with heat treatment or water activity lowering substances such as salt and sugar. Some examples of direct acidification include adding:

• vinegar to onions for pickled onions, or to cucumbers for pickles (gherkins)

• vinegar to artichokes for later sealing in oil

• lemon juice to milk to make paneer.

Changes in pH are immediate. Sufficient acid must be added to account for any neutralisation or absorption of acid by the food.

 

Fermentation of food

Fermented food and beverages undergo a microbial process where yeasts, bacteria or moulds, degrade or break food components into by-products. For example:

• sugar is converted to a food acid (yoghurt, sauerkraut, kombucha)

• sugar is converted to an alcohol (beer, wine)

• alcohol is converted to a food acid (vinegar).

Fermentation controls food-poisoning bacteria by:

• competition – where fermentation bacteria compete for available nutrients with other bacteria

• inhibition – where fermentation bacteria make substances that inhibit growth of unwanted microorganisms

• displacement – where fermentation bacteria are present in numbers that allow them to be the most numerous organisms on the surface of the food. Bacteria often need to attach to the surface of the food to survive.

Using starter cultures

To ensure satisfactory and consistent fermentation results, and to inhibit the growth of food-poisoning bacteria, the use of product-specific starter cultures is recommended.

Commercially produced starter cultures use bacteria that assist at the beginning of the fermentation process and are specific to the chosen food type.

Using a starter culture is the best way to ensure a uniform finished product. Follow the manufacturer’s direction regarding dosage and optimum temperatures.

It is best practice to use new starter cultures for each batch. If you do not use a new starter culture, you must follow the specific guidelines set out in your FSP (see Appendix 2 for pitching calculation examples). Not doing so can result in unsatisfactory and unsafe fermentation.

Fermentation temperature

Each product has an optimum fermentation temperature for a satisfactory result.

Fermentation will favour the survival of any food-poisoning bacteria present if the temperature is too cold, as food-poisoning bacteria can grow when fermentation is slowed.

Optimum temperatures ensure the best flavour and health of preferred bacteria. This should be carefully controlled and measured. If you are unsure of the optimum temperature for your starter culture, follow recommendations and guidance from the culture manufacturer, or seek expert advice from a food technologist.

Duration of fermentation

Fermentation must be as rapid as possible to ensure food-poisoning bacteria do not grow. The time taken to achieve a pH drop to under pH 4.6 must be within the specified period for your product(s). You should observe the pH drop happen within a consistent timeframe with each batch you produce. If you cannot achieve this repetition you should review your processes.

Fermented foods and beverages containing alcohol

During the fermentation process sugar can be converted to alcohol, therefore fermented products may contain alcohol.

Food and beverages that contain alcohol must comply with the Code’s ‘Standard 2.7.1 Labelling of alcoholic beverages and food containing alcohol’ and the Liquor Licensing Act for the state and territories where it is sold. For further information visit the FSANZ website http://www.foodstandards.gov.au/Pages/default.aspx and the Victorian Commission for Gambling and Liquor Regulation http://www.vcglr.vic.gov.au/.

Please note: If you are selling product within the state of Victoria, and your product exceeds 0.5% alcohol by volume (ABV), it is considered a liquor and falls under the Victorian Liquor Control Reform Act 1998. You are required to hold a liquor license to sell this type of product.

 Necessary skills and knowledge

If you are using this supplement, you must be able to demonstrate sound knowledge of:

• the fermentation method used

• how the equipment is operated

• how risk is managed

• how to fill in the correct records.

 

 

The Australia New Zealand Food Standards Code includes labelling and information requirements for food. The requirements vary depending upon the nature of the activity and the type of food, such as whether it is packaged and what is required if it is packaged.

Most businesses using food safety program template for class 2 retail and food service businesses, no. 1, version 3 will be small to medium-sized businesses preparing ready-to-eat food for immediate consumption, to be consumed on site, or as take-away by the customer. The information below summarises key requirements in the Code that these businesses must follow for these activities.

Information requirements about food which is ready for immediate consumption by a customer on-site, or as take-away by the customer

Labelling

This food is NOT required to bear a label if any of the following apply:

• the food is not in a package (such as fruit or vegetables, or ready-to-eat food that is served)

• the food is made and packaged at the premises from which it is sold (such as any sandwiches, bread or hot food prepared at the food premises and sold in a package)

• the food is packaged in the presence of the purchaser (such as being placed in a bag)

• whole or cut fresh fruit or vegetables (other than sprouting seeds or similar products) are sold in mesh bags

• or clear plastic, or other packaging that does not obscure the nature of the food

• the food is delivered packaged, and ready for consumption, at the express order of the purchaser

• the food is displayed in a cabinet from which a person serves food as requested by the purchaser

• the food is sold to the public at a fundraising event (which raises funds solely for a community or charitable

• cause and not for personal financial gain).

Information requirements for food that is not required to bear a label

In the above situations, the Code still requires that you make some important information available to the purchaser, such as:

• Name of the food – this must indicate the true nature of the food. This information may either accompany or be displayed with the food or be provided to the purchaser on request.

• Allergen information – information is required on the most common allergenic foods used. This information may either accompany or be displayed with the food or be provided to the purchaser on request.

• Directions for use or storage – if food is not intended to be eaten immediately and instructions are necessary for reasons of health or safety. This information must accompany the foods for sale.

Refer to Standard 1.2.1-9 for a full list of requirements for food not required to bear a label. Visit www.foodstandards.gov.au for information on the current national standards.

The information above is based on key requirements of the Code, as at October 2017.

Table 1: The two categories of food cooked using the sous vide method in this supplement

Based on the category definition, decide what category the high risk food you intend to cook belongs to. This will guide you on what method to use.

Table 2: Heating time for different thicknesses: Category 1 foods

Use this table for Category 1 foods to work out the heating time prior to starting cooking. The thickest part of the food must be used when referring to this table.

Table 3: Cooking temperature and time: Category 1 & 2 foods

Use this table to work out the cooking time for the food item (after the heating up time is completed from Table 2, if it is a Category 1 food).

 

Cheese on counter

Sandwiches

Cooling

 

If you have forgotten your registered email address you will need to set up a new account.

As a food business owner, you are legally required to sell safe food. The legislation governing the sale of safe
food is the Food Act 1984, which incorporates the Australia and New Zealand Food Standards Code.
A food safety program is a written plan that describes how you will manage food safety in your business.
It is a legal requirement for class 2 food premises.
Your food safety program documents how you will identify and control hazards in the production, preparation
and handling of food as described in the Hazard Analysis and Critical Control Point (HACCP) system. This
program also specifies the records that your business must maintain to demonstrate the implementation of the
program and actions taken to keep food safe.
The food safety program will help you to:

• identify when food can become unsafe
• take steps to avoid food becoming unsafe
• follow practices in your business to keep food safe
• use records to monitor food safety and to demonstrate that your business routinely follows these practices
• ensure staff have the knowledge and skills to handle food safely.

As you work through this template you will create your own food safety program for your business.

Using the program, following the advice in it, and keeping the required records will help to ensure that the food
you sell is safe for your customers to eat. Before renewing your registration each year, council needs to be
assured that you are complying with the law so that your business can continue to operate. Your food safety
program will show your council how you are complying with the law.

 

Scope – who can use this template?

This food safety program template is for the following food businesses. If you wish to use it, all of the following
must apply to you:
1. Your food business is a retail or food service business. This includes a premises at which you sell food to
the public or prepare food for sale that is ready for immediate consumption. This includes cafés, restaurants,
bakeries or catering kitchens.
2. Your registering council has classified the place that you are operating the business from as a class 2 food
premises under the Food Act.
3. This place might be:

• a building that you operate from regularly, such as a shop or café
• a building that you use occasionally, such as a hall or kitchen for hire
• a food van, vehicle or trailer (a mobile food premises)
• a portable stall, tent or marquee that you set up at different locations.

This template can be used if you operate retail or food service activities from a variety of sites. You can use this

template for all of these class 2 premises. For example, if you:

• part prepare food at a premises, such as a café, and reheat and serve that food at another premises, such as
  a portable stall, tent, marquee or van, or
• are a caterer who part prepares food at your main kitchen and serves it off-site at a variety of locations.

To check whether your activity is class 2, contact your council for advice or go to <www.health.vic.gov.au/
foodsafety>, look under Food business information and follow the links about classification.
This template applies, as set out above, to for-profit businesses, and also to community groups that sell food.
However, if you are a community group, and you sell food only from a –

• stall
• vehicle
• building (such as a hall or other location) that you use occasionally –

you may prefer to use a shorter template developed especially for community groups. To access this go to
<www.health.vic.gov.au/foodsafety/home/community>.

This template must never be used for a food vending machine as it is not designed for this purpose. Go to
<www.health.vic.gov.au/foodsafety> to find out what types of programs can be used for these machines.

This template is especially suited to small or medium scale activities. If you are not sure whether this template
is suitable for your business (for example, large scale commercial catering, or complex manufacturing) or your
food handling activities are different to those outlined in this template, you might need to consider getting an
independent food safety program tailored for your business. If you do, the program will need to be audited
by an approved auditor. Alternatively, check the department’s food safety website to see if there are other
registered food safety program templates that may be suitable for your business – go to <www.health.vic.gov.au/
foodsafety>. You can also discuss your options with your registering council.

 

Where can I get more help?

Several organisations can assist you:

???? Speak with an environmental health officer from your local council.
???? Call the Food Safety Help Line: 1300 364 352.
???? Visit the Food Safety website <www.health.vic.gov.au/foodsafety>.
???? Visit dofoodsafely – the department’s free, online learning program recommended for food handlers.
It covers basic knowledge of food safety and develops food-handling skills – see <http://dofoodsafely.health.
vic.gov.au>.
???? Business Victoria can assist you with information about setting up a business in Victoria. Call 13 22 15
or visit the website <www.business.vic.gov.au>.
This document has been translated into a number of languages – see <www.health.vic.gov.au/foodsafety>.
For further assistance, contact your local council for help accessing interpreter services.

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