A tool for classifying business sectors based on their food safety risks

Page last updated: 11 December 2017

FRSC is seeking comments from interested persons on the "Food Regulation Public Consultation Paper on A Tool for Classifying Business Sectors Based on their Food Safety Risks".

FRSC has developed this document to seek community views on a draft tool for classifying Australian food business sectors based on their likelihood of contributing to foodborne illness and the potential magnitude of that food safety risk. Following the consultation period, the revised draft tool for classifying business sectors based on their food safety risks (the Tool) and a summary of submissions will be forwarded to the Australia New Zealand Food Regulation Ministerial Council (the Ministerial Council). If approved by the Ministerial Council, the Tool will provide a nationally agreed approach for governments to classify business types on the basis of food safety risk, which could help guide future policy decisions on food safety management.

The Tool is not designed to directly ascribe the type of regulation such as audit, inspection or food safety programs to classes of food business. For example, the potential extension of Food Safety Standard 3.2.1 Food Safety Programs to other food business types is a management decision outside the process of determining relative food safety risks.

All submissions are subject to the Freedom of Information Act 1982 in Australia. If you consider that all or part of your submission should not be released, please make this clear when making your submission and indicate the grounds for withholding the information.

Copyright in an original submission resides with the copyright owner of that submission, but the act of making a submission will grant the Australian Government a licence to use the submission for the purpose of making a summary of the submission for the website and for future policy or standard development work.

Please click here, to view the Tool for Classifying Business Sectors Based on their Food Safety Risks.

Posted on 17 August 2006

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