In Western Australia, the legislation that governs the sale and production of food is the Food Act 2008, the Food Regulations 2009 and the Australia New Zealand Food Standards Code.
Food must be handled and stored safely in appropriate conditions and under temperature control. High risk foods such as meat, fish, poultry and dairy products must not be stored under the temperature danger zone of between 5 °C and 60 °C as bacteria grows best between these temperatures. Food handlers should also practice safe food handling at all times to avoid the spread of bacteria.
Where there is potential food contamination through unsafe storage of food and food handling in a food business, an enforcement agency such as the Local Government can use enforcement tools which include infringement notices, improvement notices, prohibition orders, legal action through the courts and publication of names of offenders to ensure that food businesses comply with the legislation.
Employers must also take all the necessary steps to ensure that workers are not exposed to hazards and workers must take reasonable care of themselves and others to avoid affecting the safety or health of others. A food business must therefore ensure that food production is undertaken safely and consumers are provided with safe food.
To manage food safety and the safety of workers in your food business, James Pettit (OHS & Management Services) can assist in developing systems that comply with food legislation and occupational safety and health legislation through providing advice on food business construction and design in accordance with Australian Standard AS 4674-2004 Design, Construction and Fitout of Food Premises, conducting food premises inspection, food handling and storage, manual handling techniques, housekeeping procedures to prevent accidents and advice on the prevention/control of occupational health hazards that occur in food and drink industries.