The obligation
Class 1 and certain Class 2 food businesses must prepare, implement, and maintain a food safety program based on HACCP principles and have it audited periodically.
The Food Act 1984 (Vic) requires high-risk food businesses (Class 1 and some Class 2) to develop and implement a written food safety program based on Hazard Analysis and Critical Control Points (HACCP) principles. The program must identify food safety hazards, specify control measures and corrective actions, and include a system for monitoring and record keeping.
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- What
- Class 1 and certain Class 2 food businesses must prepare, implement, and maintain a food safety program based on HACCP principles and have it audited periodically.
- Source
- legislation.vic.gov.au
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food safety program
HACCP
audit
Class 1
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Frequently asked questions
Which WHS law does this come from?
Food Act 1984 (Vic) — Food Safety Program Requirements for High-Risk Food Businesses is a WHS requirement set out in Food Act 1984 (VIC). The relevant provision is Part 2, Division 2 § 19C–19F.
What does this WHS obligation require?
Food Act 1984 (Vic) — Food Safety Program Requirements for High-Risk Food Businesses is a WHS obligation under Food Act 1984 (VIC). In short, Class 1 and certain Class 2 food businesses must prepare, implement, and maintain a food safety program based on HACCP principles and have it audited periodically.
What changed recently?
Food Act 1984 (Vic) — Food Safety Program Requirements for High-Risk Food Businesses was last updated on 3 September 2026.
