Risk Based Food Safety Assessments

When our Environmental Health Officers (EHOs) visit your food business, part of their role is to review your food processes to establish if your business is producing safe and suitable food. 

We are currently working with Department of Health and Human Services (DHHS) to use a risk-based food safety assessment method to ensure consistency between our staff and across the other 78 Victorian Councils.

We will focus on high-risk foods being produced at your business and how the Critical Control Points (CCPs) are managed.

A CCP is a step at which a control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

The most common food-related CCP is cooking.

During assessments our EHOs will observe and also ask a lot of questions, about things like:

  • what foods you make
  • the ingredients used
  • how ingredients are prepared
  • how foods are cooked or reheated
  • how sous vide, fermented or raw end-products are made
  • how foods are cooled
  • food storage conditions
  • how cleaning is undertaken and
  • how allergen-free foods are made/handled.

It’s important you and your staff are consistent in how you manage the CCPs and processes in your business to ensure food is kept safe at all times, even when main personnel are away.

If you have any questions or feedback regarding our assessments you should contact us.





Page last updated: Tuesday, 23 April 2019

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