One of the most common food safety management systems in use today is Hazard Analysis Critical Control Point, or HACCP. This program examines biological, chemical and physical hazards at every step of the food handling process – from raw material production, procurement and handling to manufacturing and consumption.
The Culinary Institute of America (CIA) is a respected culinary school offering instruction for chefs, foodservice entrepreneurs and hospitality leaders. In addition to the culinary arts, the institute offers instruction on food safety best practices.
Food Standards Australia New Zealand (FSANZ) is a statutory authority in the Australian Government Health portfolio. FSANZ develops food standards for Australia and New Zealand.
FSANZ develops standards that regulate the use of ingredients, processing aids, colourings, additives, vitamins and minerals. The Food Standards Code also covers the composition of some foods, e.g. dairy, meat and beverages as well as foods developed by new technologies such as genetically modified foods. They are also responsible for some labelling requirements for packaged and unpackaged food, e.g. specific mandatory warnings or advisory labels. FSANZ also develops Australia-only primary production and processing standards.
The physical, chemical and biological environment we live in affects our wellbeing. The Department of Health makes sure we have clean drinking water, good hygiene, effective pest and disease control, and good housing is important to our overall health.