On this page
Audits of Safe Food Victoria licencees
Your licence type determines how often your business is audited each year. Audit frequency depends on the type of food processing activities you carry out and the level of risk to food safety.
Audits check whether your approved food safety program is being followed and whether your business is meeting its licence conditions and legal food safety obligations.
Who needs an audit
Dairy distributors
Dairy distributors are audited at Safe Food Victoria's discretion. Safe Food Victoria may conduct an audit if needed to check compliance with food safety requirements or licence conditions.
Dairy food carriers
Dairy food carriers are audited as required by their licence conditions or as directed by Safe Food Victoria.
Audits are conducted by:
- Safe Food Victoria approved auditor, or
- an authorised officer under the Dairy and Food Innovation Act 2000
Dairy farmers
Dairy farm audits are conducted by Safe Food Victoria approved auditors.
In many cases, audit arrangements may be coordinated through your milk company or audit provider, and an approved auditor will contact you to book a time.
If an audit is not arranged for you, or you do not supply a processing company, you may need to organise an audit yourself.
In this case, use the Safe Food Victoria register of approved auditors to find an approved auditor.
Dairy manufacturers
Dairy manufacturer audits are conducted by Safe Food Victoria authorised officers, usually Food Safety Managers, or another approved auditor.
- Dairy manufacturers are generally audited twice each year, and audits must be conducted at intervals no greater than seven months.
- For export-registered dairy manufacturers, Safe Food Victoria undertakes relevant audit activities under arrangements with the Commonwealth Department of Agriculture, Fisheries and Forestry.
Audit fees
Audit costs depend on the audit type and who arranges the audit. Some costs may be included in milk company supply arrangements. Safe Food Victoria audit fees are listed on our fees and charges page.
What to expect during an audit
Audits generally include:
- an opening discussion outlining the audit plan
- review of previous audit results
- inspection of your premises
- review of your food safety program
- review of records showing compliance
- a closing discussion and audit findings
If issues are found, the auditor may issue a corrective action request. A corrective action request explains what needs to be fixed, what evidence you need to provide, and when the action must be completed.
After the audit, you will receive an audit report.
Preparing for an audit
To help the audit run efficiently, make sure:
- your food safety program and records are up to date and easy to access
- records are organised (from the previous audit or start of operations)
- evidence for any corrective actions is available
- relevant staff know the audit is taking place
Having this information ready will help reduce audit time.
Audits check that meat and seafood businesses meet food safety standards and produce safe food.
Key requirements
- All licensed meat and seafood processing facilities are audited.
- Businesses must have a contract with a Safe Food Victoria–approved independent auditor.
- The number of audits each year depends on business type and food safety risk.
- Businesses pay their third-party auditor for audits.
Audits and licensing
- An auditor contract is required to obtain a licence from Safe Food Victoria.
- Higher-risk activities require more frequent audits.
- The first audit must be conducted within 7 days of starting operations.
Non-conformance (failing an audit)
Non-conformance means you have not met the required standards.
There are three levels:
- Minor – low risk; fix by next audit
- Major – potential high risk; must be fixed within a set timeframe (may require a follow-up audit within seven days)
- Critical – serious risk; immediate action required, with direction from Safe Food Victoria
Auditors
- Auditors are independent and Joint Accreditation System of Australia and New Zealand (JAS-ANZ) accredited.
- Businesses choose and contract an approved auditing company.
Contract one of these auditors to be your third-party auditor.
Company name
Address
Contact name
BSI Group ANZ Pty Ltd Suite 3, Level 6, 412 St Kilda Road
Melbourne VIC 3004Mary Portelli
0410 554 825DQS Certification AUSNZ Ltd Level 7/180 Flinders Street
Melbourne VIC 3000Ms Katarina Aleksijevic
(03) 8804 4940SGS Australia Pty Ltd M-City Office Building Level 1a 2107 – 2125 Dandenong Road
Clayton VIC 3168Ms Belinda Moutsos
1300 781 744
Audits and assessments for council registered businesses
All Class 1 food premises, all food manufacturers, and Class 2 food premises that use an independent food safety program are required to have a food safety audit. A Safe Food Victoria‑approved auditor must conduct these audits.
Class 2 premises that use the FoodSmart food safety program do not need their program audited. However, they must undergo an annual inspection conducted by a council environmental health officer.
- All Class 1 food premises, all food manufacturers and Class 2 food premises that use an independent food safety program (rather than the Foodsmart food safety program) are required to have a food safety audit. A food safety auditor certified by Safe Food Victoria under the Food Act 1984 (the Act) must conduct these audits.
A food safety audit checks whether a food business:
- has an adequate food safety program
- complies with its food safety program
- complies with the Australia New Zealand Food Standards Code (the Code).
Who conducts an audit
A food safety auditor certified by Safe Food Victoria must conduct the audit. The auditor must be competent to audit the relevant class or category of food premises.
Read about our auditor certification.
Audit requirements
The Food Act 1984 requires food businesses to:
- undergo a food safety audit at a declared frequency to confirm the food safety program:
- operated as required during the audit period; and
- is adequate at the date of the audit
- comply with food safety requirements under the Code and the Act
- engage an Safe Food Victoria‑certified food safety auditor who is competent to audit the relevant class or category of food premises.
Responsibilities of food premises proprietors
Proprietors of a food premises must:
- engage a Safe Food Victoria‑certified food safety auditor
- keep the food safety program and associated records available at the premises at all times
- provide the auditor with all documentation that supports the food safety program.
Audit outcomes and certificates
After completing an audit, if the business fully complies, the auditor must issue an audit certificate to the business and provide a copy to the registering local council within 14 days.
The auditor issues either:
- a certificate of adequacy and compliance; or
- a certificate confirming that the business has taken corrective actions to address deficiencies, or identifying any outstanding matters where critical deficiencies exist.
The registering local council requires this certificate before it can renew the registration of the food premises.
If an auditor identifies a critical deficiency (see Key terms below) that poses a serious risk to public health, the auditor must notify the registering local council and Safe Food Victoria as soon as practicable.
Auditor identification
Food safety auditors carry identification that confirms Safe Food Victoria certification under the Act. Identification may also list any additional high‑risk audit competencies, such as cook‑chill processes.
Audit reports
If requested, the proprietor must provide the registering local council with a copy of the audit report.
Local council responsibilities
Local councils register food businesses under the Food Act 1984 and inspect all Class 1 and Class 2 food premises.
Local councils also:
- assess all Class 1 and Class 2 food premises each year
- respond to notifications of critical deficiencies from auditors
- enforce audit frequencies declared in the Government Gazette (currently one audit per year for Class 1 and Class 2 premises)
- investigate complaints about food businesses
- take regulatory action where required.
Auditor responsibilities
An auditor must not audit a food premises if the auditor wrote or helped prepare the food safety program for that premises.
For guidance, contact Safe Food Victoria.
Auditors must:
- assess whether the food safety program is adequate
- check that the business follows its food safety program
- issue notices that identify deficiencies and agree on timeframes for correction.
If the auditor identifies a critical deficiency, they must notify the relevant local council within 24 hours.
When a business fully complies, the auditor must issue a certificate of adequacy and compliance and provide a copy to the registering council within 14 days.
Key terms
Deficiency
A deficiency is a breach of hygiene or food handling practices, or an inadequacy in a food safety program.Critical deficiency
A critical deficiency is a deficiency that poses a serious risk to public health. This includes situations where a business sells or prepares food that is unsafe or unsuitable to eat. Class 2 premises that use the Foodsmart food safety program must be assessed annually to ensure they are complying with their food safety program.
The annual assessment is to confirm that:
- the Foodsmart food safety program remains adequate
- the business complies with the Australia New Zealand Food Standards Code.
A council environmental health officer conducts this annual assessment.
Becoming Safe Food Victoria approved auditor
Updated