Legislation & Standards

The Food Act 2001 is the key food safety legislation in SA that requires business owners to ensure the food sold to their customers is safe and suitable.

The Food Act 2001 divides the food industry into two categories - 'food business' and 'primary food production'. Primary food producers are not required to comply with some sections of the Food Act 2001. The parts that do not apply to primary food producers are:

  • Part 5 - Improvement Notices and Prohibition Orders.
  • Part 7 - Auditing
  • Part 8 - Notification of Food Businesses

The Department of Health is a good resource on food safety for food business.

The Primary Produce (Food Safety Schemes) Act 2004 creates a framework for the application of Food Safety Schemes (regulations) to specific primary production and processing sectors. Each Scheme specifies the food safety standard(s) applicable to the business. They also require relevant business owners to hold accreditation (licensing) or have an approved food safety arrangement. Specific details for each Scheme are located in the Industry sections.

Meat Industry Food Safety Scheme

This Scheme applies to butchers, meat transporters, meat cold storage and processing of meat.

The types of activities performed by the business will determine which Australian Standard applies.

Dairy Industry Food Safety Scheme

This Scheme applies to dairy farmers, dairy product manufacture and bulk milk transport

The Food Standards Code – 4.24 applies to dairy businesses.

Seafood Food Safety Scheme

This Scheme applies to all Aquaculture and Fisheries license holders catching or producing seafood for human consumption.

Specific requirements apply to oyster and mussel farmers, fishers harvesting pipis, cockles and scallops.

The Food Standards Code – 4.2.1 applies to seafood producers.

Citrus Industry Food Safety Scheme

This Scheme applies to citrus packers.

The Food Standards Code – Standard 3.2.2 and 3.2.3 generally applies to packers.

Seed Sprouts Food Safety Scheme

This Scheme applies to businesses that produce seed sprouts (sprouters).

The Food Standards Code – Standard 3.2.2 and 3.2.3 applies to sprouters

Chapter 4 of the Food Standards Code is specific to primary production and processing activities.