Food Safety Programs

Food Safety Programs

Resources sourced from Australian Institute of Food Safety

START

Food Safety programs

Idenitfying Food Safety hazards

Monitoring, controlling and correcting food safety

Index

Bibliography

Reporting, investigating and recording food safety

Food Safety Programs

Overview

• Food Safety Program requirements are governed by Food Standard 3.2.1 and 3.2.2A. Click on the image to learn more
• Food Safety Programs are implemented and reviewed by each business
• The programs are subject to periodic audit by a suitable qualified food safety auditor

Food Safety Plan

• A Food Safety Program is a set of written documents
• It includes a Food Safety plan
• The Food Safety Plan shows how the business ensures that the food it produces or sells is fit for human consumption

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HACCP

Hazard Analysis and Critical Control Points

HACCP is a system that was designed in the 1960's by NASA to ensure food was safe for astronaughts

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The 7 HACCP Principals

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The THREE hazards

Pathogens like bacteria, toxins and viruses

Items that may cause choking or harbour bacteria like band aids or hair

Chemicals used in the cleaning process like bleach or sanitiser

Critical Control Points

Hazard Identification

The first step is to indentify hazards associated with food processes. Some processes are listed below. Click on the info to learn more

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CCP's and Critical Limits

Every control point may have multiple limits

Look at the steak image and click on the icons to see how this might be

Critical limits

Critical limits are the minium and maximum values applied at the Critical Control Points

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Monitoring, Controlling and Correcting Food Safety Hazards

Monitoring is the measurment of critical limits related to Critical Control Points, to find out if a hazard in under control or not.Checking food according to the rules set out in the Food Safety Plan, to make sure it is safe to eat.

Monitoring Procedures

What

Frequency

Who

What is being monitored and what documents need to be completed?

How often is monitoring occurring?

Who is responsible for the monitoring?

How

Where

How is the monitoring being done?

Where does the monitoring take place?

Corrective Action

Corrective Action

• Corrective Action must be taken if a critical limit is exceeded
• Corrective Action may be immediate or preventative

Preventative Corrective Action = prevents the breach from occurring in the future

Immediate Corrective Action = stops the breach now

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Corrective Action

There are 3 steps for performing corrective action. Click on each to learn more

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Verification

Verification

The verification steps of Hazard Analysis Critical Control Points (HACCP) are crucial to ensuring the effectiveness of the food safety system implemented by a food business. Verification involves confirming that the HACCP plan is working as intended and that critical control points (CCPs) are effectively controlling identified hazards. Here are the key verification steps of HACCP:

CCP

Validation

Documentation

Corrective Action

Documentation

Documentation

Documentation occurs at all stages of food production. Below are some examples of documentation that may be kept but are not limited to: Supply: HACCP certified suppliers will give their accreditation paper work Receive: Temperature charts, order form, delivery docket Store: Temperature chart, cleaning checks of areas Prepare: Recipe cards with cooking temps, food temp checks Serve: Temperature charts of receptacles, labels for food Discard: Waste records, cleaning checks of waste areas

Reporting, Investigating and Recording Food Safety Breaches

All food workers are responsible for reporting, investigating and recording food breaches. You must know in advance what steps to take if a food safety incident occurs.

Reporting, Investigating and Recording Food Safety Breaches

Reporting, Investigating and Recording Food Safety Breaches

• Coworkers not following hygiene rules
• Unsafe work practices
• Incidents of food contamination, including food allergen information
• Damaged or unsafe utensils for eating, drinking or handling
• Dangerous or broken machinery
• Any other food safety hazards you notice

Reporting, Investigating and Recording Food Safety Breaches

Things that may need investigation

Potential or actual contamination incidents

Cross contamination allergen incidents

Food Safety breaches uncovered during internal monitoring

Complaints related to food safety

Reporting, Investigating and Recording Food Safety Breaches

If an investigation does occur, these are the steps a Food Safety Supervisor or PCBU will perform

Reporting, Investigating and Recording Food Safety Breaches

All food workers are responsible for completing food safety records. these include:

• Day to day information about monitoring food safety in the workplace
• Information about any food safety breaches

Examples of records that may be completed include:

Records must be keps for a minimum of 3 months, stored on premises and available at the request of a Food Safety Auditor, or EHO

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BIBLIOGRAPHY

Australian Institute of Food Safety

01

Blake, G., Farrugia, L., Pamment, L., & Weihen. (2017). Nelson Hospitality Focus HSC. Victoria: Cangage Learning Australia Pty Limited.

02

Collins, M. (no date) What is HACCP?, Food & Beverage ERP. Available at: https://www.inecta.com/blog/what-is-haccp (Accessed: 29 November 2023).

03

Food safety - creating a HACCP plan (2018) YouTube. Available at: https://www.youtube.com/watch?app=desktop&v=upn19K71JOE (Accessed: 29 November 2023).

04

Congratulations!

Online module complete

Critical Control Points

In this stage you look at the 'points in time' that a hazard may contaminate food. Look at the diagram for the stages of the food catering cycle. These are the common 'points in time'.

Food Safety Plan

The basics

These plans aim to protect establishments form causing a food borne illness outbreak The plan:

• Idenitfies what food safety hazards may be faced
• Details actions that must be taken if hazards reach a level that could cause a food borne illness outbreak
• Must be updated regularily: whenever there is a change in the menu, suppliers or other parts of the business
• Provides up-to-date record of actions taken to prevent of resolve food contamination

• Above are key topics covered in a Food Safety Plan
• When completed correctly it can prevent people getting sick
• They can be used to prove safety steps taken or identify where issues may have occured
• FSANZ Standard 3.2.2A has a comprehensive list of all requirements of a plan. have a look

Food Safety supervisors or PCBU will be in charge of the validation process. One of the most important thing they will do is perform internal audits:Internal Audits: Purpose: Conduct regular audits to assess the overall effectiveness of the HACCP system and identify areas for improvement. Activities:

• Schedule and perform internal audits of the HACCP system to evaluate compliance with procedures and regulatory requirements.
• Document audit findings and recommendations for corrective actions to address identified deficiencies.