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HACCP Support programs Premises / equipment and facilities Records Auditors 2 Version 1; Dec Hubert Kruschina

Audit will determine Procedures are appropriate this includes all sites, process steps, different shifts in all areas. Documented and implemented, assessed for effectiveness and corrective action recorded Procedures are followed Procedures are affective methods are appropriate, monitoring frequency, adequate corrective actions Records demonstrate achieved results. records are with in limits, adequate corrective actions, review and training carried out Audit will determine Procedures are appropriate this includes all sites, process steps, different shifts in all areas. Documented and implemented, assessed for effectiveness and corrective action recorded Procedures are followed Procedures are affective methods are appropriate, monitoring frequency, adequate corrective actions Records demonstrate achieved results. records are with in limits, adequate corrective actions, review and training carried out 3 Version 1; Dec Hubert Kruschina

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 Class 1  Class 1 food businesses include those serving food to hospital patients; aged care facility residents, children in long day care, and meals on wheels kitchens.  Class 1  Class 1 food premises food premises are required to have a food safety program and a food safety supervisor  All class 1 food businesses that choose to develop their own independent (or "non-standard") food safety programs (FSPs) must be audited annually by a Department of Health (DH)- approved food safety auditor.  Class 1 businesses with independent food safety programs will also need to undergo an annual assessment of compliance with their FSP by their local council.  This means Audits per year Version 1; Dec Hubert Kruschina 5

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 Class 2 are other premises that handle potentially hazardous unpackaged foods  Class 2 food businesses that choose to develop their own independent ("non- standard") food safety program must be audited annually by a DH-approved food safety auditor.  Class 2 businesses using a DH-standard food (framework) safety program must undergo an annual assessment of their premises and compliance with the FSP and food safety standards by council. Version 1; Dec Hubert Kruschina 7

 There is an Exemption from the need for a food safety program and supervisor for certain community groups that are:  Class 2 food premises; and  the proprietor is a community group ; and  the majority of persons involved in the handling of the food sold at the premises are volunteers ; and  the food handling activity takes place at the premises for a maximum of two consecutive days at any one time; Version 1; Dec Hubert Kruschina 8

 Class  Class 3 are premises handling unpackaged low risk foods, selling potentially hazardous pre-packaged foods, or the warehousing or distribution of pre-packaged foods  Class 3  Class 3 premises supply or handle only low risk foods, they are not required to have a food safety program.  They do not need to be audited.  class 3 food premises are required to keep the minimum records Version 1; Dec Hubert Kruschina 9

 Class 3 food premises need to keep completed basic records about certain food safety practices onsite.  This includes details about suppliers, and about potentially hazardous food.  The required records are outlined in the declaration made under the Act in the Victoria Government Special Gazette No. S241 Friday 25 June 2010.Victoria Government Special Gazette No. S241 Friday 25 June 2010  Class 3 food premises that are currently registered with their council can continue to use their existing food safety program if they wish, instead of changing over to the new "minimum records" at this stage.  However, when these businesses renew registration with their council they will need to ensure that they keep the minimum records from that time onwards.  Newly registered class 3 food premises must keep the applicable declared minimum records. Version 1; Dec Hubert Kruschina 10

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 Class 4  Class 4 : premises that only retail pre-packaged low risk foods, and certain other low risk or occasional activities including:  Sausages that are cooked and served immediately, with or without onions cooked at the same time, and bread and sauce – when cooked and sold at a temporary food premises or by a non-profit body; or  packaged or covered cakes (other than cakes with a cream filling) at a temporary premises by a community group; or  Biscuits, tea or coffee (with or without milk or soymilk) at a temporary premises by a community group; or  Wine tasting for members of the public, which may include the serving of cheese or low risk food that has been prepared and is ready to eat; or  Fruit or vegetables ; for sale to members of the public or the wholesale as whole (uncut) fruit or vegetables  Cut fruit or vegetables serving and handling and low risk food to children at a sessional children’s service. Version 1; Dec Hubert Kruschina 12

 Class 4  Class 4 are not required to have a food safety program.  They do not need to be audited  class 4 food premises do not need to be registered Version 1; Dec Hubert Kruschina 13

 A food safety audit be conducted at declared interval(s) to determine whether a food safety program: › has been complied with during the period covered by the audit; and › is still adequate at the date of the audit;  The business is complying with the Food Safety Standards (in the Food Standards Code);  The business has completed all required records;  The business has addressed non conformances identified previously;  The audit of a food safety program must be conducted by a DH-approved food safety auditor certified as competent to conduct an audit of such a premises. Version 1; Dec Hubert Kruschina 14

Information which can be proven to be true, obtained by objective means such as: Visual – looking at records, observing procedures & workflow Interviewing – direct questioning operators, suppliers, supervisors and managers Use of scientific testing facility to confirm microbiological and chemical limits are being followed 15 Version 1; Dec Hubert Kruschina

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 AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE:  A first-party audit is an audit that the business conducts itself to assess if the food safety program is being followed. First-party audits are not recognised as audits under this clause.  These audits must be conducted by a government- approved auditor.  A second-party audit is an audit conducted by a government-employed or government-contracted  auditor.  A third-party audit is an audit conducted by an independent certified auditor.9 Version 1; Dec Hubert Kruschina 17

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 If your business sells, transports or prepares mainly meat (like a butcher), Poultry Processing, or seafood (like a fishmonger) then you should be registered with Primesafe (they can be contacted on ).  PrimeSafe is a Statutory Authority operating under the Meat Industry Act 1993 and Seafood Safety Act 2003 to regulate the safety of meat, poultry and seafood across Victoria.

 Meat Processing Facility: As a condition of licence the licensee must ensure arrangements are made with a contracted Accredited Certification Body for an auditor to be present at the facility within the first seven days of operation. Weekly quality control audits continue until a quality assurance program is implemented.  Retail Butcher Shop: All Retail Butcher Shop licensees are required to have in place a food safety plan. The licensee must ensure that the contracted Accredited Certification Body has completed an audit of the food safety plan within seven days of operation. Version 1; Dec Hubert Kruschina 26

 Seafood Processors must Engage an approved Accredited Certification Body. To enable the Food Safety Program to be audited,  The licensee must select a PrimeSafe approved Accredited Certification Body. Version 1; Dec Hubert Kruschina 27

 If your business sells, makes, transports or prepares mainly dairy products (like a dairy or cheesemaker), then you should be registered with Dairy Food Safety Victoria  (they can be contacted on or at their website

 Dairy Food Safety Victoria (DFSV) is the independent regulator of Victoria’s dairy industry. DFSV ensures that national and international food safety standards are met.  They do this by licensing all dairy premises operating in Victoria’s dairy industry and approving and ensuring compliance with food safety programs Version 1; Dec Hubert Kruschina 29

However, if you run a butchers or dairy operation within a mixed premises, e.g. A supermarket, you still need to registered with your local Council under the Food Act, but you will need to read and comply with the Victorian Standard for the Hygienic Production of Meat at Retail Premises (November 1988) which you can get from Primesafe and or Dairy Food Safety Victoria (PrimeSafe can be contacted on ).