1. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011 Implement Food Safety Procedures SITXFSA001A

2. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011 Revision from Lesson 9  What does WAI recycle?  What are the 3 main principles pest control and 5 pests?  Any questions?

3. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011 Lesson 10 Outline  7 Steps of HACCP recap  Validation and Verification  Activity: time given to research specific ‘internal audit’ in groups for a presentation in the next lesson.

4. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011 The 7 Steps / Principles of HACCP 1. Hazard Analysis / Identification 2. Critical Control Points (CCP’s) or Critical Steps 3. Critical Limits 4. Monitoring 5. Corrective Actions 6. Recording 7. Validation / Verification

5. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011 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). Need to refer to outside inforamtion Principle / Step 7 - Validation / Verification 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 3.2.1.

6. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011 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. Principle / Step 7 - Validation / Verification 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 3.2.1.

7. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011 What prompts carrying out a review? Principle / Step 7 - Validation / Verification 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 3.2.1. 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.

8. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011 What evidence should a business provide to show that a review has been conducted? Principle / Step 7 - Validation / Verification 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 3.2.1.

9. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011  A ‘person approved as a food safety auditor under the Act’ must audit a food business. (external Audit)  The food safety auditor may determine audit frequencies, however this must be done at least yearly (if external).  High-risk businesses need to be audited more frequently than low-risk businesses.  Copies of the food safety audit results must be kept for 4 years - these may be kept in electronic form provided they are made available upon request. A Guide to Food Standard 3.2.1. Auditing of Food Safety Plans / Programs

10. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011 Types of audits: Auditing of Food Safety Plans / Programs 3. A 3rd-party is an audit conducted by an independent certified auditor (food safety auditor). Note: further information is available on the Victorian food safety unit’s webpage, www.health.vic.gov.au/foodsafetywww.health.vic.gov.au/foodsafety Note: a ‘review’ (Validation / Verification - Principle/Step 7 of HACCP) ensures the food safety program is achieving its objective of controlling all potential food safety hazards and because the activities of food businesses are not static (they change over time). 2. A 2nd-party audit is an audit conducted by a government-employed or government-contracted auditor (EHO). (this is different definition than usual) in QA this means a customer 1. A 1st-party audit that the business conducts itself to assess if the food safety program is being followed (food safety supervisor).

11. CRICOS Provider Code: 01505M RTO Number: 3045 Usual Classification of Audits First Party Audit You audit your self Second Party Audit An external audit by some one connected to business Customer or supplier Third Party Audit External audit be some one not connected to your business Local Councils (called 2 nd party by FSANZ) Independent (Private Auditor) DHS V1.2 2011

12. CRICOS Provider Code: 01505M RTO Number: 3045 Auditing of Food Safety Plans / Programs New requirements due to Food Amendment Act 2009: DHS V1.2 2011  In addition to audit determining if a FSP is adequate and has been complied with, the business must also comply with the Food Standards Code.  An Auditor provides audit certificate to Local Councils within 14 days (no longer does the business have to do this).  Local Council can request full audit report, but from the business (Auditors encouraged to do so, but not compulsory!)  A business submits their FSP only if requested by their Local Council (an offence not to have on-site - an infringement notice given - July 2011).  Audit / assessment frequency may alter depending on performance of the business - decision made by Local Council - may consider Auditor’s advice!

13. CRICOS Provider Code: 01505M RTO Number: 3045 Auditing of Food Safety Plans / Programs New requirements due to Food Amendment Act 2009: DHS V1.2 2011  Council Officers can be approved Auditors - businesses can decide to choose them instead of independent Auditor, Victoria last State to do so in Australia! Conflict of interests?  Same approval mechanism as for private Auditors.  Businesses retain the right to choose their Auditor - through a Local Council, NOT an individual!  Local Council must charge ‘reasonable’ costs for the audit - to try to stop under-cutting!  Fees publicly available - a push to make Local Councils more accountable!

14. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011 Research Activity  Time is given in today’s class to research your specific activity for the next lesson - an ‘internal audit’.  Class into 9 groups.  Briefing and questions.  Page 215  1 hour time limit for activity - completed in your relevant department.

15. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011 Questions Any questions or clarification? What are the meanings of ‘verification’ and ‘validation’? What are the 3 types of audits?

16. CRICOS Provider Code: 01505M RTO Number: 3045 DHS V1.2 2011 Next week in Lesson 11  20 minutes to finalise presentations in groups  ‘Internal Audit’ Presentations from the 9 class groups, including any non-compliances and details on how to complete your specific documents. 10 minutes maximum for each presentation. Note: you must utilise visual aids, e.g. Powerpoint - make sure your names are on this too!  Debrief. Which presentations were effective and why?  Note: You must hand in all completed internal audit sheets, do not throw them away!