Why Are There So Many Certificates and Regulations in the Food Industry?

Why Are There So Many Certificates and Regulations in the Food Industry?


Food safety and quality are of great importance, which is why the food industry is subject to such a high level of certification and regulation. This is done to ensure that the food we buy and consume is safe and of a high quality. And thanks to many of these regulations, we as consumers don’t have to spend too much time thinking about food safety. Whether shopping at our favourite supermarket or ordering a meal, we trust that the food is safe.

All food businesses are subject to a wide range of regulations and standards set out by both Food Standards Australia New Zealand and each state or territory’s own food safety regulations. Together, they ensure that all businesses operating within the food industry adhere to strict safety and quality standards and controls. Preventing health issues that result from food borne diseases.

Types of Certificates and Regulations in the Food Industry

The food industry is subject to a number of regulations that are necessary to ensure the production of safe and high-quality products. For some, this includes the implementation of Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Points (HACCPs), and for all, compliance with the Food Standards Code. As mentioned earlier, there are also state and territory regulations to consider.


Food legislation in Australia State and territory legislation
Food Standards Australia New Zealand Act 1991
Food Standards Australia New Zealand Regulations 1994
Imported Food Control Act 1992
Food Act 1984

Food Act 2001
Food Regulations 2002

Food Act 2003
Food Regulation 2015

Food Act 2006
Food Regulation 2006
Food Production Act 2000
Food Production Regulation 2014

Food Act

Food Act 2008
Food Regulations 2009

Food Act 2001
Food Regulations 2002

Food Act 2003
Food Regulations 2012

Each of these don’t only address the standards food businesses must adhere to, but also training requirements and certifications for employees. Many regulations also differentiate between high-risk and low-risk food premises, and those that prepare, handle, and serve food to vulnerable people.

Reasons for Certificates and Regulations in the Food Industry

The primary purpose of all these certificates and regulations is to ensure food safety and quality. They cover everything from safe food handling, through to personal and environmental hygiene, temperature control, safe storing and disposal of food, and more. As a consumer, you want to know that any food you purchase is free from contamination and is safe for consumption. And as a business owner, you want to ensure that the food you sell is always safe for consumption. The repercussions for failure can be disastrous, not only in terms of fines and penalties, but also in terms of reputational damage.

While adhering to these regulations is essential, it can also be challenging. Which is why any food business has to ensure that all employees who handle food, food contact surfaces, and even crockery and cutlery have completed a food handling course and hold a nationally recognised Statement of Attainment for Use hygienic practices for food safety. All food businesses must have a food safety program in place, but some are also required to have a dedicated Food Safety Supervisor. Both training programs help employees and business owners understand the importance of food safety, how to go about maintaining food safety, and how the regulations relate to their workplace. And since each can be completed in a single day, there’s no risk of the training impacting your business

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