Food safety audits
Who needs to have an audit
To manage food safety, the majority of food businesses are only required to comply with Food Safety Standards 3.2.2, Food Safety Practices and General Requirements and Standard 3.2.3, Food Premises and Equipment of the Food Standards Code (link to the code) and surveillance of these requirements are performed by regular food premises inspections.
A number of high risk food business sectors are required to implement additional food safety management systems (FSMS) such as audited food safety programs (FSP).
Food Safety Management System
A FSMS is a documented, systematic examination of your business’s processing operations. It allows you to identify potential hazards and implement control measures to address the hazards.
There are different options for implementing a FSMS. Please refer to your sector below for more information.
Your business's FSMS must be verified (audited) as per the assigned frequency, which will be between 3 to 12 months, based on the performance of the business.
Standards requiring a food safety management system and audit
This page provides information on food businesses regulated under the SA Food Act 2001 where food safety management systems have been introduced or are in the process of development.
- Standard 3.3.1 – Food Safety Programs for Food Service to Vulnerable Persons
- Standard 4.2.1 Primary Production & Processing Standard (PPPS) for Seafood
- Standard 4.2.2 PPPS - Poultry Meat and Standard 4.2.3 PPPS for Meat
- Standard 4.2.5 Primary Production & Processing Standard for Eggs and Egg Products
How to I know if this applies to your business
Once you have completed/updated your food business notification your council will determine if you are captured by any of the above standards and advise that your business is required to implement a FSP or FSMS and have it audited by a Department for Health and Ageing approved food safety auditor.
How to comply with the Standard
Food businesses are responsible for:
- implementing a suitable documented FSMS
- ensuring appropriate records are kept to demonstrate compliance
- contacting an approved auditor to arrange an audit.
What to expect at an audit
Your auditor will assess the adequacy of your FSMS or FSP and compliance with the program. They also include the areas assessed during food safety inspections. Businesses are responsible for any auditing costs that may be incurred.
Businesses are required to organise their first audit as soon as practical after completing their FSP and then another audit within 6 months of the first. The outcomes of two audits will be required to establish a compliance history that can allow for the adjustment of the audit frequency.
The auditor may adjust the frequency based on performance after this time in the range of 3 to 12 months. For example, where a business performs well, audits may be reduced to annually, however if a business performs poorly, audits may be more frequent. All businesses required to have a mandatory food safety program will require audit at least annually.
SA Health has responsibilities under the Food Act 2001 to approve regulatory food safety auditors. To find an auditor who is appropriate for your business and services in the local government area in which you are located please refer to the Department for Health & Ageing Approved Food Safety Auditor Register.
Considerations during an audit
The auditor must undertake the audit with consideration of any Department for Health and Ageing Guidelines and must provide the business and Council (or in some circumstances Department for Health and Ageing) with an audit report in the prescribed format and within prescribed timeframes.
For further information on food safety audits, contact SA Health's Food Safety & Nutrition Branch.