key aspects of act

• requires that food safety hazards are identified
• settings should know which steps in their setting are critical for food safety
• safety controls must be in place, maintained and reviewed
• food handlers must wear suitable clean and appropriate protective clothing
• food handlers must be supervised and/or trained in food hygiene to level appropriate for their job
• the environment where food is prepared and cooked must be kept clean and in good condition
• requires adequate arrangements for storage and disposal of waste