date:Nov 14, 2018
ution centers, supermarkets, restaurants (including pubs and other caterers) and food donation operations.
The simplified system means retailers do not need to have detailed knowledge of specific hazards and ranking them was not required. For example, they may know there may be a biological hazard associated with raw meat without identifying it as Salmonella.
Relevant retail personnel only need to know whether or not a biological, chemical or physical hazard or allergen might occur at each sta