1. Implement
Food Safety
Procedures
SITXFSA001A
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2. 3 major food hazards with 3 examples each
Revision from Lesson 1
Homework 1 due today
Any questions?
3 major food hazards with 3 examples each
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3. Lesson 2 Outline Handouts: (all to read in your own time)
7 Principles / Steps of HACCP
What Is A Food Safety Program?
Versions of all Victorian food safety legislation (to view in class)
Slides: legislation, Food Safety Plan / Program,
DVD – Implementing a Food Safety Program (30 mins).
HACCP - Outline of the 7 Principles / Steps.
Activity: to obtain facts from WAI’s Food Safety Plan / Program
(due next week).
Homework: (due Lesson 4 and you will need this for an activity in Lesson 6)
To obtain a personal copy of The Food Standards Code,
Chapter 3, Standards & & &
Downloaded from:
Note: there is a very informative ‘guide’ to Standard Food Safety
Programs (56 pages), 1st edition June 2007,
- strongly advise you obtain a copy for your reference.
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4. Homework 1 - Revision Questions Activity
Pass your homework to the student to your left
for neat marking and grading
Each student will be asked a question in turn
Make sure you add up the marks carefully
and grade appropriately (as per the grade guide)
Hand your homeworks in - pass them to your left
to produce a pile at the end
You will receive the homework back next week,
once checked by your teacher.
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5. Food Safety Plan / Program
The Food Act:
Requires all food businesses to have a Food Safety Plan
if they are to be registered.
Allows for businesses to create their own FSP or
develop a standard FSP using a template.
Provides for proprietors to have their program independently
audited at certain intervals in accordance with The Act.
Requires proprietors to insure that there is a Food Safety
Supervisor for their food premises.
The Food Act, Part 111b - Food Safety Programs.
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6. What is a Food Safety Plan / Program?
A written plan which shows how food safety and hygiene
will be managed in your food business.
It describes how hazards are identified in your business’s
processes, how they will be controlled, how these controls
will be monitored and supervised, and provides for the
keeping of records. The 7 steps of HACCP.
There are a number of mandatory components.
These will be discussed at a later date.
Regardless of the format you choose for developing your
plan, you must address each of them.
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7. Who must lodge a Food Safety Plan / Program
Who must lodge a Food Safety Plan / Program? 4 Classes of food businesses:
Class 1:
All food businesses where food is handled prior to sale
and is consumed by predominantly high-risk people - elderly / aged care facilities
- young / child care centres - below 5 years old,
- sick / hospitals
- pregnant women / maternity hospitals).
Businesses who supply ready-to-eat foods to the above centres,
e.g. meals on wheels.
Note: Class 1 businesses must write their own Food Safety Plan
tailored to their own food processes and be independently
audited (3rd party).
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8. Who must lodge a Food Safety Plan / Program
Who must lodge a Food Safety Plan / Program? 4 Classes of food businesses:
Class 1:
What has changed:
Each registration period to have one audit by an approved
auditor and one assessment by an authorised officer from the
Local Council.
Provision for Class 1 templates:
- if this occurs then each registration period to have one
assessment by an approved auditor and one assessment
by an authorised officer.
Note: Standard Aged Care Facilities.
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9. manufacture or handling of any unpackaged potentially
Who must lodge a Food Safety Plan / Program? 4 Classes of food businesses:
Class 2:
manufacture or handling of any unpackaged potentially
hazardous food e.g. requires temperature control.
Examples: restaurants, fast food outlets, pubs,
caterers, delicatessens, supermarkets with
delicatessens, cafes and most manufacturers.
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10. Who must lodge a Food Safety Plan / Program
Who must lodge a Food Safety Plan / Program? 4 Classes of food businesses:
What has changed:
Class 2 businesses with independent FSP still require one audit
each registration period however the current annual mandatory
inspection by Local Councils is removed.
Note: they can still check at any time!
Note: Auditor’s audit certificate will aid Local Councils to deem
whether re-registration is possible.
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11. Who must lodge a Food Safety Plan / Program
Who must lodge a Food Safety Plan / Program? 4 Classes of food businesses:
Class 3:
handling low-risk food
e.g. baking bread, or wholesale of pre-packaged food,
or selling pre-packaged potentially hazardous foods
that requires temperature control, and some
community group activities (“cook and serve” events).
Examples include: milk bars, convenience stores fruit stalls selling cut fruit,
7-11’s / supermarkets without delicatessens and wholesalers
distributing pre-packaged foods.
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12. Who must lodge a Food Safety Plan / Program
Who must lodge a Food Safety Plan / Program? 4 Classes of food businesses:
Class 3:
No FSP requirement but will be provided with Food handling
guidance material and some records mandated.
No Food Safety Supervisor requirement
- however encouraged to complete free online food handler
training developed by Department of Health.
Note: not CO-based or recognised by an RTO
- will gain certificate through Local Council.
Subject to annual inspection by Local Council only.
Note: records are still needed if supplying sandwiches, etc.
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13. Who must lodge a Food Safety Plan / Program
Who must lodge a Food Safety Plan / Program? 4 Classes of food businesses:
Class 4:
selling shelf-stable pre-packaged food or community group
sausage sizzles and cake stalls, bottle shops, sessional
kindergartens serving cut fruit, wine tastings, etc.
Note: there are currently 17,000 community events annually.
No FSP
No Food Safety Supervisor,
however encouraged to complete free online food handler
training developed by Department of Health.
No Local Council registration (notification only)
or mandatory annual inspection.
Food handling guidance material only.
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14. Submitting a Food Safety Plan
All food businesses either Class 1 or 2 must have a Food Safety
Plan (FSP) - as required by the Food Act 1984.
This FSP must be lodged with their local council, when applying
for the Food Act 1984 registration or when transferring the
registration.
If the food business is new, they must lodge the FSP when
registering on the FoodSmart website.
If an existing food business is purchased, the new owners must
lodge the FSP at the same time that the registration is
transferred to them or their company’s name.
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15. Submitting a Food Safety Plan continued
You must implement the FSP from the first day of trade. Failure
to do so may cause the registration to be revoked or suspended.
If the food business is following the State Government FSP
template, they are required to provide a copy of pages 7, 8
(general business details) and 45 (cleaning schedule) once the
Plan has been completed.
Alternately the FSP may be lodged with the Local Council.
If the Class 1 or 2 food business chooses to use an independent
FSP they need only submit a copy of the businesses’ details,
a summary of the processes and hazards within the business as
well as a copy of the cleaning schedule.
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16. What must a Food Safety Plan / Program be?
The Food Standard requires:
‘that it must be a written document, in English,
that is kept on the premises.
it must be in writing or on a computer system readily available
on the premises for an enforcement officer to view.
if the Food Safety Plan is in electronic form, staff of the
business must be able to access it on the premises at all times
(that is, a computer on-site).’
Note: Food Safety Plans were being used 10 years before this Standard
was even implemented, so the Department of Human Services has chosen
to disregard this Standard as “they know better”!
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17. Components of a Food Safety Plan / Program
Hazard Analysis:
– Identifying potential food safety hazards, which may cause harm
to the consumer.
Hazard Control:
– Determining how the hazards are to be controlled, including:
How procedures are to be supervised and monitored.
What corrective action(s) will be put in place if controls fail.
The required records that show all control procedures
are in place and how they are being carried out.
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18. - TO VIEW IN YOUR OWN TIME -
DVD
‘Implementing a Food Safety Program’
- TO VIEW IN YOUR OWN TIME -
Follows a large food service workplace
and their food safety practices
from the start to the end of the day.
Practical examples are given of employees
following good hygiene practices, checking foods,
Cleaning, recording information and corrective action.
Key elements of a comprehensive food safety program
such as reasons for a food safety program, getting ready for work,
food preparation, serving food and cleaning up are all examined.
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19. HACCP means? H = Hazard A = Analysis C = Critical C = Control
P = Point
Hazard Analysis:
– Identifying potential Food Safety hazards.
Critical Control Point:
– A step at which control can be applied
to eliminate a Food Safety hazard.
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20. Where did HACCP come from?
HACCP itself was conceived in the 1960s when the US
National Aeronautics and Space Administration (NASA) asked Pillsbury
to design and manufacture the first foods for space flights.
Since then, HACCP has been recognized internationally as a logical tool for adapting traditional inspection methods to a modern, science-based, food safety system.
Based on risk-assessment, HACCP plans allow both industry and
government to allocate their resources efficiently in establishing and
auditing safe food production practices.
In 1994, the organization of International HACCP Alliance was
established initially for the US meat and poultry industries to assist
them with implementing HACCP and now its membership has been spread over other professional/industrial areas.
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21. Principle / Step 1 - Identify / Analyse Hazards
Assemble a Team
Who should be in the team?
Chef
Manager
Stores
Front of
House
Others:
EHO
FS Auditor
Cleaners
Secretarial
Room service
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22. Principle / Step 1 - Identify / Analyse Hazards
Attributes of an effective Team Member:
Team working skills
Communication skills
Trainer training skills
Problem-solving techniques
Project planning and management skills
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23. Principle / Step 1 - Identify / Analyse Hazards
A ‘Hazard’ is defined in Standard as ‘a biological, chemical or physical
agent in, or condition of, food that has the potential to cause an adverse
health affect in humans’.
List all potential hazards associated with each steps:
a Hazard can originate from:
Product (contaminated); Process (the equipment used);
Premises (the surroundings); Procedure (the way things are done); and
People (personal hygiene).
Put in place control / preventative measures:
to prevent, eliminate or reduce hazards to an acceptable level.
Note: There may be more than one control measure and
the control measures can be related directly or in-directly to the hazards.
Example: Hazard - dirt on a plate: direct control measure is clean the plate
and the in-direct control measure is check the dishwasher.
Preventative measures = support or pre-requisite programs.
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24. Support Programs recommended to businesses by HACCP
before they implement a HACCP system.
also known as Standard Operating Procedures
or Prerequisite Programs.
Examples of Support Programs?
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25. Support (Prerequisite) Programs
1. Good manufacturing practices: uniform regulation;
product handling; food disposal (waste bins); and staff
personal health and hygiene.
2. Cleaning and sanitisation: who, when, how, with what,
where; chemicals used; assessment of effectiveness;
and documented procedure (cleaning schedules).
3. Pest control: frequency and how is it done?
4. Approved supplier: supplier approved on the basis
that they can supply safe products/materials.
5. Equipment calibration: identified and regular.
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26. Support (Prerequisite) Programs
6. Maintenance - equipment and premises: ‘tagging’;
replacement of equipment; and repairs.
7. Training: requirement identified and provided.
8. Labelling: legal/marketing; special requirement;
storage conditions; use-by; and methods of re-heating.
9. Workplace policies and procedures.
10. Team meetings (monthly).
11. Internal audits (quarterly).
12. Food Handlers’ / Food Safety Supervisors Responsibilities.
13. Food Recalls and waste disposal.
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27. Standard Operating Procedures (SOP’s)
- Managers and supervisors also write Standard Operating
Procedures (SOP’s) to spell out how to conduct certain routine
recurring activities or processes.
The idea is to standardise the way the recurring task is handled,
so that every time it is done, it is done both efficiently and safely.
Examples:
Receiving supplies:
- perishable food is delivered at 5ºC or less.
- purchase raw materials from approved suppliers only.
Food preparation:
- thaw frozen food in the microwave or refrigerator.
- wash vegetables in drinkable water.
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28. Physical, Biological and Chemical Hazards
Examples?
Preventions?
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29. Physical Hazards Glass Plastic Metal Wood Pips, Stalk, Stones Pest
Top 3 examples in Australia:
hair, flies and bandaids.
Also:
Preventions (some):
inspection
sifting
washing/floatation
elimination
of all glass
pest control
program
- restricted jewellery
Glass
Plastic
Wood
Metal
Pips, Stalk, Stones
Fish Bones
Pest

30. Biological (micro-biological) Hazards
Examples:
cross contamination, bacterial growth (salmonella,
Escherichia coli O157:H7), yeasts, moulds and viruses.
Preventions (some):
- throw food out, temperature checks/control, covering cuts/wounds, lethal heat treatment, occupational health procedures, pest control and appropriate storage condition.
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31. Chemical Hazards Example: detergents - how? Prevention (some):
Pesticides
Cleaning chemicals
Prevention (some):
use of non-toxic, food compatible
(FoodSafe) cleaning compounds.
storage in covered, designated
labelled containers.
awareness of the potential allergenic
properties of certain ingredients like:
milk, cheese, eggs, gluten, nuts, honey.
keep all food items off the floor
(minimum of at least 30cm).
Example: detergents - how?
Preventative measures?
- rinse thoroughly, use MSDS
and use the correct chemical for every task.
Gluten
Cheese
Eggs
Allergens -
Food Intolerances
Milk
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32. Principle / Step 2 Critical Steps (control hazards with CCP’s)
Describe the product: this could be the menu, product
description, product specification, ingredients or packaging.
There may be a lot of critical steps (CCP’s)
or only three or four major:
Receiving
Storage (- dry, frozen, cold and chemical storage)
Processing/Preparing (- by whom and how?)
Cooking (not always required)
Chilling (not always required)
Reheating (not always required)
Serving or Displaying
etc.
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33. Principle/Step 3 - Critical Limits (benchmarks)
Know its intended use:
- intended customer.
This defines specific customer requirements.
- when, where and how are you producing food?
- where do you serve the food?
- how long are the shelf-life of goods and dry goods?
Note: buying in bulk is not always the correct method.
Do not overload fridges, freezers and the dry stores.
Know your limits!!
- mode of final consumption.
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34. Principle/Step 3 - Critical Limits (benchmarks)
The absolute tolerance for safety.
A criterion which separates acceptability from unacceptability.
The boundary of safety.
Critical Limits must be measurable.
They must be validated.
Relates to the preventatives measures.
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35. Principle / Step 4 - Monitoring
Includes ‘checking, observing or supervising in order to
maintain control’.
One of the most important aspects of a Food Safety Plan.
Gives objective evidence that the process is under control.
Prevents the creation of waste – saves money.
The data collected facilitate decision making.
Monitor against the Limits.
The 5 key questions of Monitoring:
1. What? 2. How? 3. Where? 4. When? 5. Who?
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36. Principle / Step 4 - Monitoring
Examples are:
inspecting food when delivered to the premises (packaging is intact).
measuring with a calibrated thermometer cooking temperatures
have been achieved.
checking raw food is stored separately from ready-to-eat food.
observing food handlers are washing and drying their hands.
Note: for each the Food Safety Program must indicate:
what monitoring is to be done,
who will do the monitoring, and
when the monitoring is to be done
(for example every batch, twice daily, weekly).
A Guide to Food Standard
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37. Principle / Step 4 - Monitoring
Establish a system to monitor control of the CCP’s
and compliance with support programs.
How are you going monitor?
Use your 5 senses, visual observation
and record keeping.
Who will fulfil the task?
All food handlers, as they have a legal obligation
to the employer and the general public.
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38. Principle / Step 5 - Corrective Actions
Corrective Actions are to be taken when monitoring indicates that
a particular CCP is not under control.
A Corrective Action generally consists of two stages:
Immediate action taken for any food that may be unsafe
because the hazard is not under control.
Investigation into the cause of the ‘loss of control’ of
the hazard so that steps can be taken to make sure this
‘loss of control’ does not happen again.
A Guide to Food Standard page 36.
- What must be done with potentially unsafe products?
- What adjustment must be made to the process to get it back
under control?
- There must be confirmation that the process is back
under control.
- The action must be validated.
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39. Principle / Step 6 - Record Keeping
Essential to the application of a Food Safety Plan - must be accurate and
efficient, i.e. clear, dated and identified.
Demonstrate that the process is under control and that the products are safe..
Can prove diligence in litigation cases - if accurate and in order.
Objective evidence.
Can be used in court to prove the application of a Food Safety
procedure or activity.
Enables you to compare and update results, monitor progress and
verify where (ongoing) problems exist in your Plan.
Must be kept for at least 2 years,
except for auditors’ records which must be kept for at least 4 years.
Required to present them to your local council’s EHO for auditing purposes.
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40. Principle / Step 6 - Record Examples:
Approved supplier list.
Incoming goods/
receiving record.
Temperature record sheets:
Hot Display; Cold Display or
Storage; or Cooking / Reheating.
Calibration Record.
Customer Complaint Record.
Staff Injury/Illness Record.
Equipment Testing.
Premises Maintenance Record.
Training Record.
Internal Inspection Checklist.
Pest Control Record.
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41. Principle / Step 7 - Validation / Verification
There are 2 parts to a review of a Food Safety Plan (as of June 2007):
Validation - ‘action taken by the business to confirm that the control
measures are effective in controlling the Hazards (they prevent, eliminate
or reduce a food safety hazard to an acceptable level).
Validation needs to occur before the Plan is implemented as it confirms
whether the proposed controls will be effective.
However, ongoing validation must also be conducted including:
- all potential hazards have been identified.
- the controls in place are effective’.
A Guide to Food Standard
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42. Principle / Step 7 - Validation / Verification
Verification - ‘action taken by the business to confirm that the
Practices and procedures in the Food Safety Program are happening.
Verification needs to occur after it has been implemented to check
that it is operating as it should.
The business must check that that control measures (including Support
Programs), monitoring activities, corrective actions and record keeping
are actually happening in practice.
An example can be:
- checking that all the food handling activities of the business are covered
within the Food Safety Program’.
A Guide to Food Standard
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43. Principle / Step 7 - Validation / Verification
What prompts carrying out a review?
1. ‘Internal factors in the business, for example:
- an internal audit (conducted by the business) finds non-conformances.
- new or different types of equipment are used to process foods.
- changes made to chemicals used for cleaning and sanitising.
- customers complain of illness.
- food recalls.
2. External factors, including:
- new information on hazards or control measures.
- changes in legislation.
- audits by enforcement agencies find non-conformances’.
A Guide to Food Standard
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44. Principle / Step 7 - Validation / Verification
What evidence should a business provide to show that a review
has been conducted?
Records must be kept of the review to indicate:
- when the review took place.
- what was reviewed, that is, the entire program or only certain parts.
- the outcome.
- what action, if any, was taken as a result of the review.
Note: while the program can be reviewed in parts, the entire program
must be reviewed every 12 months.
A Guide to Food Standard
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45. Activity to find specifics within WAI’s Food Safety Plan
Access Food Safety documents from an operational
Food Safety Plan - WAI’s version (located in the library).
- You need to find 3 of the following and
bring them with you next week to present to the rest of the class:
1. The letters and documents for suppliers.
2. What type of jewellery is allowed to be worn by a food handler
(personal hygiene).
3. Product recall procedures.
4. ‘Handling money’ policy and procedures.
5. The complete ‘Health of the food handler’ guidelines.
6. Details on the calibration of equipment and hand held probes.
7. The list of ‘Support Programs’.
8. Colour coded chopping boards details.
9. Whether tea towels are allowed to be used to dry food?
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46. Questions What is a food safety plan / program?
What does the acronym HACCP mean?
Where did it originate from?
What is a hazard?
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47. Next week in Lesson 3 Food hazards.
High-risk classifications and customer groups.
Food Allergens and Intolerances.
Note: by next week
- at work or in your practical class, look for 3 hazards.
Are they biological, chemical or physical hazards?
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