Product Overview

Summary: This Food Safety Safe Operating Procedure provides a clear, step-by-step framework for safely handling, preparing, cooking, cooling, storing and serving food in Australian workplaces. It helps you control foodborne illness risks, meet your WHS and food safety obligations, and demonstrate due diligence to regulators, customers and auditors.

Food safety is a critical WHS and compliance issue for any business that handles food in Australia. A single incident of food poisoning or allergen exposure can result in serious harm to customers, reputational damage, regulatory enforcement action and significant financial loss. This Food Safety Safe Operating Procedure sets out a practical, end‑to‑end system for managing food safety risks across your operation, from supplier receipt and temperature control through to cleaning, allergen management and waste handling.

Designed specifically for Australian food businesses, this SOP aligns with the Food Standards Code and common state and territory regulatory expectations. It translates legal and technical requirements into plain‑English, task-based instructions that frontline staff can follow in busy real‑world environments. By implementing this procedure, you create consistent standards across shifts and sites, support your Food Safety Supervisor, and provide documented evidence of your due diligence during inspections, audits or incident investigations.

Key Benefits

• Ensure consistent, safe food handling practices across all staff, shifts and locations.
• Reduce the risk of foodborne illness, allergen incidents and associated legal or reputational damage.
• Demonstrate compliance with the Australia New Zealand Food Standards Code and WHS obligations.
• Streamline induction and refresher training with clear, step-by-step instructions for everyday tasks.
• Improve audit readiness by documenting controls for temperature monitoring, cleaning, allergens and contamination risks.

Who is this for?

• Restaurant Owners and Managers
• Café and Catering Managers
• Food Safety Supervisors
• Chefs and Cooks
• Canteen and Kiosk Operators
• Aged Care and Childcare Service Managers
• Hospital and Healthcare Food Service Managers
• Quality and Compliance Managers in Food Businesses
• School and TAFE Canteen Coordinators
• Franchise Operations Managers

Hazards Addressed

• Biological contamination leading to foodborne illness (bacteria, viruses, parasites)
• Chemical contamination from cleaning agents, pest control products or other chemicals
• Physical contamination from foreign objects such as glass, metal, plastic or packaging
• Allergen cross-contact and undeclared allergens in food served to customers
• Temperature abuse of potentially hazardous foods during delivery, storage, preparation and display
• Poor personal hygiene and illness in food handlers contributing to contamination
• Cross-contamination between raw and ready-to-eat foods
• Inadequate cleaning and sanitising of food contact surfaces and equipment
• Improper handling and storage of food waste attracting pests and vermin

Included Sections

• 1.0 Purpose and Scope
• 2.0 Definitions and Key Terms
• 3.0 Roles and Responsibilities (including Food Safety Supervisor)
• 4.0 Applicable Legislation, Standards and Codes
• 5.0 Food Safety Risk Assessment and Hazard Analysis
• 6.0 Approved Suppliers, Deliveries and Receiving Checks
• 7.0 Food Storage, Labelling and Temperature Control
• 8.0 Thawing, Preparation and Cooking Requirements
• 9.0 Cooling, Reheating and Hot/Cold Holding Procedures
• 10.0 Allergen Management and Cross-Contact Controls
• 11.0 Personal Hygiene, Illness Reporting and Handwashing
• 12.0 Cross-Contamination Prevention (Raw vs Ready-to-Eat Foods)
• 13.0 Cleaning, Sanitising and Housekeeping Schedules
• 14.0 Pest Control and Waste Management Practices
• 15.0 Equipment Use, Calibration and Temperature Monitoring
• 16.0 Record Keeping, Logs and Food Safety Documentation
• 17.0 Training, Competency and Supervision of Food Handlers
• 18.0 Incident Management, Product Recall and Reporting
• 19.0 Internal Review, Verification and Continuous Improvement
• 20.0 Document Control and Version History

Legislation & References

• Australia New Zealand Food Standards Code – Standard 3.2.1: Food Safety Programs
• Australia New Zealand Food Standards Code – Standard 3.2.2: Food Safety Practices and General Requirements
• Australia New Zealand Food Standards Code – Standard 3.2.3: Food Premises and Equipment
• Food Standards Australia New Zealand (FSANZ) – Safe Food Australia: A Guide to the Food Safety Standards
• Model Work Health and Safety Act and Regulations (as implemented in Australian states and territories)
• AS 4674: Design, construction and fit-out of food premises
• Safe Work Australia – Managing the Work Environment and Facilities Code of Practice
• State and Territory Food Acts and Food Regulations (e.g. Food Act 2003 (NSW), Food Act 2006 (Qld))