This program provides growers and grower-packers with the essential on-farm and post-harvest food safety criteria required to be met and maintained for the production of safe, quality, fresh produce.

Based on the international recognised principles of HACCP [AS1] , the Freshcare Food Safety and Quality Standard details the good agricultural practices required on-farm to provide assurance that fresh produce is safe to eat and has been prepared to meet customer and consumer requirements.

The Freshcare Food Safety and Quality Standard, Version 4.2 (FSQ4.2) is the current standard available for program participants seeking certification.

The FSQ4.2 Standard establishes the principles and good agricultural practices required to:

  • identify and assess the risk of food safety hazards that may occur during land preparation, growing, harvesting and packing of fresh produce
  • prevent or minimise the risk of food safety hazards occurring
  • prepare produce to customer specifications
  • identify, trace and withdraw/recall produce
  • manage staff and documentation
  • review compliance.

Certification to the Freshcare Program is achieved through independent third-party auditing, for more information visit Auditing & Certification.

While you’re working on assuring the safety of what we eat and how and where it’s grown, we support you to meet and maintain the standard’s essential practices and criteria by providing training and support services.

We have developed the FSQ4.2 standard to meet the latest international standards, and with it you are accredited with international recognition [link to FAQs- GFSI]. This ensures continued access to markets around the world for Australian produce.

Expired Versions – FSQ4.1

Standard FSQ4.1 (PDF) expires on 2 May 2021 and FSQ4.2 replaces it from 3 May 2021.

See below for how to transition to FSQ4.2.

Transitioning to FSQ4.2

From 3 May 2021, all audits are carried out to FSQ4.2 standards. If you currently work to the requirements of FSQ4.1, you will need to identify any gaps and make the necessary adjustments before your next audit.