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Correction

The article Integration of the NSW food safety system in Food Safety & Hygiene, July 2004 inaccurately describes the management of food safety in Victoria.

The Victorian Act does not divide food businesses on the basis of risk. Rather, the Act gives powers to the Secretary to declare classes of food premises of which there are currently two - Class 1 (the sale of high risk ready-to-eat food to vulnerable people) and Class 2 (all other food premises except those that retail low risk prepackaged food).

The Victorian Act does not state that food businesses be audited on the basis of risk. Class 1 food premises are required to have an annual third party audit. Class 2 food premises can choose between having their food safety program third party audited, or develop a standard food safety program from a state registered template and having compliance with it checked by local government.