Accreditation

  • Apply for an accreditation
  • Making an application
  • What happens next?
  • Fees + charges
  • Apply for an accreditation

If you produce or process meat, dairy, eggs, seafood or horticulture you may be required to have an accreditation with Safe Food.

Do I need an accreditation?

If you are required to have an accreditation with Safe Food you need to demonstrate how you manage food safety risks in your day-to-day operations. You can do this by completing a food safety program or management statement as part of your accreditation requirements. You must be accredited with Safe Food before you can legally supply meat, dairy, eggs, seafood or horticulture products in Queensland.

Please note: an accreditation can only be issued in the name of an individual or an incorporated body (an ACN registered company).

APPLY FOR AN ACCREDITATION

  • Making an application

Your application should include the following information:

Please note: The accreditation fee is not calculated on a pro rata basis.

APPLY FOR AN ACCREDITATION

  • What happens next?

Your application will be assessed by the Central Assessment Team (CAT) against the activities described in your food safety program or management statement.

Applicants are strongly urged to ensure that the details provided are complete to ensure that the processing time is as short as possible.

Once your application has been assessed and an accreditation granted by Safe Food you will usually receive an email confirmation. An accreditation certificate will then be sent to you, together with important information about your accreditation. You are then eligible to supply or sell in Queensland. There are certain things you are required to do as part of this responsibility, such as maintaining your food safety program.

  • Fees + charges

Fees are based on the activities you are carrying out as well as the scheme that applies to them.

Click to find out more

Food Safety Programs + Management Statements

A food safety program (FSP) or management statement (MS) is a document prepared by a business outlining control measures and procedures that its operation has put in place to reduce, or eliminate, significant food safety hazards (e.g. biological, physical, chemical) associated with a product that is produced or sold. A FSP or MS provides a means to demonstrate compliance with a scheme.
  • What is the difference between a FSP and MS?

    Food Safety Program (FSP)

    A food safety program is a documented approach to the processes and procedures by which a business will maintain their standards and operations to ensure that a safe and suitable product is produced and that any possible food safety risks are minimised or eliminated.

    • This is a detailed document that covers all aspects of a business, from inputs, product descriptions and temperatures, right through to cleaning, maintenance and pest control.
    • It involves a risk assessment to identify where any possible issues may arise, how to recognise these issues, what the acceptable limits are around each step, and what to do to rectify the situation should it occur.
    • This type of detailed documentation is required for activities that carry what is considered to be a “higher” risk rating, such as cooking, cooling or drying of meat products, pasteurisation of dairy products, or any processing activities, etc.

     

    Management Statement (MS)

    A management statement is a more concise way of documenting how a business intends to operate and what activities they intend to undertake and should be written by the applicant in their own words.

    • This is a document suitable for activities that carry a “lower” potential risk.
    • Lower risk activities include the production of raw products under the meat scheme, live and whole products in seafood, transportation, temperature controlled storage, wild animal harvesting, etc.
    • A way to address the required details without the more complicated risk assessment and supporting programs that are required for higher risk activities (like cooked and cooled products, etc.).

     

    Both a FSP and a MS should include how and when monitoring will occur, evaluation of performance and traceability information.

  • Do I need to develop a FSP or MS?

    If you are conducting activities for which an accreditation with Safe Food is required, then you will need to submit either a FSP or a MS as part of your application process.

    Dependant on what activity you are applying for, and what possible risks are involved, will determine if it is a FSP or a MS that you will need to submit.

    If you are unsure whether you need to develop a FSP or MS please contact us.

  • How do I develop a FSP or MS?

    A FSP can be developed either by the applicant or with the assistance of a food safety program consultant. The applicant is able to attempt to address the requirements on their own and submit their FSP for review as part of their application, or, alternatively, search for a consultant who will be able to assist if unsure of how the meet the requirements.

    Creating a FSP may involve such things as hazard analysis and critical control points (HACCP) and supporting programs.

    A MS should be written by the applicant as a brief overview of their intended operations and should be in their own words. It should advise what they intend to do and how they intend to do it with a view to satisfying the requirements to ensure they are producing or transporting products that are safe and suitable for their intended purpose.

Amending your Food Safety Program or Management Statement

An application to amend a FSP or MS should be submitted to Safe Food if:

  • You are proposing to make a change to your activities (i.e. you would like to start cooking smallgoods); and
  • The change would affect a significant food safety issue or a critical control point.

Maintain your Food Safety Program or Management Statement

Throughout the year you will have to make sure that your food safety program or management statement remains current and up to date.

Any major changes to your business might require approval from Safe Food, such as a change to your:

  • Processes (e.g. undertaking additional processing activities)
  • Equipment (e.g. operating new equipment)
  • Activities (e.g. receiving product from a new supplier)
  • Critical control points (e.g. cleaning process)

Fees + charges

Fees are based on the activities you are carrying out as well as the scheme that applies to them.

View the Fees on the Application Form

Please note: You will need to select the relevant box/es on the second page of the application form for the fees to appear. The fees that appear will be the application fee and accreditation fees combined.

GST does not apply to application or accreditation fees. The accreditation fee is not calculated on a pro rata basis.

Audit fee

As part of your application for accreditation, a compliance audit will also be conducted against the food safety program or management statement you submit with your application. This audit will be done in the form of a site visit, or desktop audit from Safe Food’s head office, and will be charged in 15-minute increments. Safe Food will advise what type of compliance audit your business will require.

The 2019 fee for service rate (audit fee) is $303.55 per hour (plus GST).

A compliance audit or assessment is required during each accreditation period (calendar year). If you choose to renew your accreditation for the following year, your compliance audit or assessment will be done on site.

Please note: Audit fees are an additional charge to the application and accreditation fees. You will receive an audit report and invoice once the audit has been completed.

Renew my accreditation

All accreditations remain in force until 31 December in the year for which they are issued. Therefore, all accreditation holders need to renew their accreditation and pay (in full) the prescribed fee before 1 January in the following calendar year in order to continue to operate.

In early November, all accreditation holders will receive a renewal advice notice by their preferred method of contact. If you haven’t received your renewal advice before November 30, please contact us.

Need to update your contact details? Contact us.

Frequently asked questions

  • Why do I need to pay an application fee?

    An application fee of $162.10 (2019) applies to all new accreditation applications. This amount covers the costs associated with processing new applications and includes matters such as creating a new accreditation record and processing and assessing the application.

  • Can my application or accreditation fees be refunded to me, for example if I decide I don’t want an accreditation due to changed circumstances?

    No, neither application fees, nor accreditation fees are able to be refunded once an accreditation has been issued by Safe Food.

    This is because, whilst applicants need to pay the prescribed fees in order to have an accreditation issued, Safe Food does not have any legal provision to refund all or part of a fee once an accreditation has been issued.

    Prescribed fees are those outlined under the legislation and Safe Food is therefore unable to agree to requests for refunds of prescribed fees.

  • Are application and accreditation fees subject to GST?

    No, GST does not apply to application or accreditation fees. This is because the fees are statutory (or prescribed) fees and not goods or services for the purpose of GST.

  • Are all categories of accreditation applicable to activities under all food safety schemes?

    No, not all categories of accreditation are applicable under all food safety schemes. Some activities conducted under a particular food safety scheme may not be relevant to other food safety schemes. Further, there are some activities that may require a specific accreditation under one particular food safety scheme, but this may not be the case under another scheme.

  • How are applications for accreditation assessed?

    Applications for accreditation are assessed in accordance with the activities that the applicant tells us they are intending to undertake. All applications are assessed based upon a comparison of the proposed activities against matters such as the relevant food safety scheme/s and any applicable standards that may apply to the type of business that the applicant intends to operate.

  • Why can’t I apply for an accreditation in more than one name, or in the name of a ‘partnership’ or business name?

    Safe Food is only able to issue an accreditation in the name of an individual (a natural person) or a corporation with a valid ACN (e.g. a company). This is a matter that is governed by legal requirements in relation to what constitutes a ‘legal entity’ for the purpose of holding an accreditation.

  • How long does an accreditation last for?

    All accreditations remain in force until 31 December in the year for which they are issued or renewed. Therefore, all accreditation holders need to apply to renew their accreditation and pay (in full) the prescribed fee before 1 January in the following calendar year in order to continue to operate.

  • Can I pay a pro-rata amount for my accreditation fees?

    Accreditation fees cannot be calculated on a pro-rata basis and pro-rata refunds are not available following the surrender or cancellation of an accreditation. Please refer to the question above regarding refunds.

  • Where can I get further information in relation to these matters?
  • What is a temporary accreditation?

    A temporary accreditation is issued to new applicants deemed to be undertaking activities that are medium-risk or high-risk. A temporary accreditation is issued for a period of up to two months, prior to being considered for an open accreditation.

    Under a temporary accreditation, medium or high-risk businesses are required to have their food production system approved by Safe Food before they can supply food products that pose a higher risk to consumers. High risk foods include things like ready-to-eat meats, oysters, dairy products and more (note: these are just examples and not an exhaustive list).

    Your level of risk is determined based on what is documented in your Management Statement or Food Safety Program, and compared against the Food Production (Safety) Regulation 2014.

    To facilitate the approval process, medium and high-risk food businesses are required to provide additional technical information to demonstrate their nominated food safety controls are effective in maintaining compliance with the requirements of the relevant food safety scheme or standard.

    For more information about temporary accreditations, please refer to this article.

  • Can I use the Safe Food logo?

    Safe Food’s logo may not be used, copied, displayed or recreated in any manner by an individual, organisation or entity other than Safe Food. This includes:
    • being displayed in any manner that implies sponsorship, endorsement or license by Safe Food. For example, used on packaging, product labels, trucks, websites or social media pages;
    • used as a feature or design element of any other logo.

    We encourage accreditation holders to consider the following alternatives to promote their accreditation with Safe Food:
    • display your accreditation sticker (sent with your accreditation certificate) in a prominent location within your business, such as the front entrance;
    • print your Safe Food accreditation number on packaging and other promotional items;
    • promote the fact that your business is listed on Safe Food’s online Food Business Register;
    • link to Safe Food’s website via your own website;
    • promote the results of your compliance audits or assessments conducted by Safe Food (e.g. on your website or social media pages).