We aim to provide documents in an accessible format. If you're having problems using a document with your accessibility tools, please contact us for help.
Publication type:
Report
Date of official publication:
Description:
In 2009, the University of Tasmania’s Food Safety Centre led an independent team of food safety experts to classify the risk of 32 business types throughout the food supply chain. They used the science-based national risk profiling framework (the Business Sector Safety Risk Priority Classification Framework).
They gave each business type a risk classification under the four-tier model:
- Priority 1 – priority 2 businesses that also have known risk-increasing factors.
- Priority 2 – businesses that will handle foods that support the growth of pathogenic microorganisms.
- Priority 3 – businesses that will only handle low-risk or medium-risk foods.
- Priority 4 – business that will only handle low-risk foods.
Date last updated: