Australia New Zealand Food Standards Code - Chapter 3: Food Safety Standards.

The Australia New Zealand Food Standards Code is organised in 4 Chapters and 1 Schedule. Here we outline Chapter 3 (Australia Only). Other Chapters can be found in related links.
This Chapter is organized in 3 Parts. Part 1 is a preliminary section that concerns interpretation and application; it provides for meaning of safe and suitable food. For the purposes of the Food Safety Standards, food is not safe if it would be likely to cause physical harm to a person who might later consume it, assuming it was after that time and before being consumed by the person, properly subjected to all processes (if any) that are relevant to its reasonable intended use and consumed by the person according to its reasonable intended use. For the purposes of the Food Safety Standards, food is not suitable if it (a) is damaged, deteriorated or perished to an extent that affects its reasonable intended use; or (b) contains any damaged, deteriorated or perished substance that affects its reasonable intended use; or (c) is the product of a diseased animal or an animal that has died otherwise than by slaughter, and has not been declared by or under another Act to be safe for human consumption; or (d)contains a biological or chemical agent, or other matter or substance, that is foreign to the nature of the food.
Part 2 provides Standards for food safety programs, food safety practices, and food premises and equipment. This Part requires food businesses to respect a series of food safety practices on food handling that concern supervision of food handling, food receipt, storage, processing, display, packaging, transportation, disposal and recall. Specific health and hygiene requirements are also established for food handlers. Further Standards are set for cleaning, sanitizing and maintenance of specific equipment. The Part continues providing Standards for food premises and equipment, these include Standards for the design and construction of food premises (e.g. water supply, sewage and waste water disposal, storage of garbage and recyclable matter, among others); for floors, walls and ceilings; for fixtures, fittings and equipment; storage facilities, and food transport vehicles, among others.
Part 3 is dedicated to food safety programs for food service to vulnerable persons.