Tool Dev Food Safety Program

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T

OOL

FOR

THE

DEVELOPMENT

OF

A

Food Safety

Program

For Delivered Meals

Organisations

‘A step by step guide to help you develop

a food safety program’

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2

Disclaimer

The purpose of this document 'Tool for the development of a Food Safety Program for Delivered Meals Organisations' is to assist delivered meals organisations (DMOs) to develop and implement their own site-specific food safety programs. This tool contains general information and is not intended to be a substitute for the professional judgement of the individual manager or supervisor responsible for food safety. Managers or supervisors must have appropriate training in this area and must exercise their own skill, care, and judgement with respect to the use of this tool and obtain appropriate expert advice regarding their particular circumstances.

While care has been taken in producing this food safety program tool, all Commonwealth, State and Territory government and industry organisations involved give no warranty that the information contained in this tool is correct or complete for individual business operations. All Commonwealth, State and Territory government and industry organisations involved shall not be liable for any incidental or consequential damages and loss due to negligence or otherwise arising from the use of or reliance on this food safety program tool.

Acknowledgments

The development of this tool was managed by Queensland Health on behalf of (and funded by) the Australian Government Department of Health and Ageing. The overall project was guided by a project reference group which consisted of

representatives of the following organisations: City of Subiaco, Western Australia, City of Melville, Western Australia; Banyule City Council Meals on Wheels, Victoria; Meals on Wheels South Australia Incorporated; Australian Red Cross Meals on Wheels, Tasmania; New South Wales and Bathurst Meals on Wheels; Queensland Meals on Wheels; South Australian Department of Health; Australian Institute of Food Science and Technology; Australian Institute of Environmental Health; Australian Government Department of Health and Ageing; Food Standards Australia New Zealand; Redland Shire Council, Queensland; and Queensland Health. Photographs on the cover of this tool courtesy of Laister Consulting Services P/L.

Further Information

For further information on food safety or food safety programs, please contact your local government authority or State or Territory health authority, particularly if you are establishing a new delivered meals operation or modifying an existing facility. There are specific requirements relating to food safety practices, food premises and equipment that have to be complied with for the operation of DMOs. Apart from these requirements in Chapter 3 Food Safety Standards of the Food Standards Code, DMOs must also comply with their State/Territory's Food Act and any local government authority requirements.

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3 Food Safety Program Tool

1.0 Introduction

Delivered Meals Organisations

4

Delivered Meals Organisations (DMOs) are unique in that they provide a service to the community that has grown considerably since the adoption of the concept in Australia in the 1950s. Many DMOs work under considerable constraints, yet there is a strong underlying commitment to provide a wide variety of foods on a regular basis to thousands of consumers, many of them are vulnerable to food-borne illness with severe consequences.

All food businesses in Australia are required to comply with the Food Safety Standards

contained in Chapter 3 of the Australia New Zealand Food Standards Code, including Standard

3.2.2 Food Safety Practices and General Requirements and Standard 3.2.3 Food Premises and Equipment. For a full copy of these standards, please refer to the Food Standards Australia New

Zealand (FSANZ) website www.foodstandards.gov.au.

The purpose of the Food Safety Standards is to ensure that only safe and suitable food is sold in Australia. To assist DMOs in complying with these standards, a resource document 'Looking

After Delivered Meals' has been specifically developed. DMOs should refer to this document

which can be obtained from the Australian Government Department of Health and Ageing (please see Section 5.0 A2 Contacts and Resources for Food Safety Information).

In November 2000, Ministers agreed to gazette Standard 3.2.1 - Food Safety Programs as a model standard, so that States and Territories that wanted to introduce a food safety program requirement for some classes of food business could do so by adopting Standard 3.2.1. In December 2003, when the work on costs and benefits of food safety program was finished, the Australian New Zealand Food Regulation Ministerial Council endorsed 'Ministerial Policy

Guidelines on Food Safety Management in Australia'. These guidelines identify four high risk

industry sectors that should be required to have a food safety program, including food service where potentially hazardous food is served to vulnerable populations.

A food safety program (FSP) is a documented system that identifies the hazards to food within a business and describes the actions that need to be taken by the business to control and

manage these hazards. A FSP is therefore an important component in the overall approach a food business takes to ensure food safety.

One of the food business sectors that has been identified as high risk is the food service in which potentially hazardous food is served to vulnerable populations. Vulnerable populations include people aged over 70 years and people who are immuno-compromised. Many DMOs would normally be regarded as food operations that service clients falling within the definition of vulnerable populations.

Amendments to the Food Standards Code to require food businesses that serve vulnerable populations to develop and implement food safety programs are expected to be finalised by the end of 2006. Food businesses covered by Standard 3.2.1 Food Safety Programs will not be required to comply with it until two years after the standard is adopted into the Food Standards

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5 Food Safety Program Tool

1.0 Introduction

relevant government agency (eg. State or Territory health department or local government) to find out whether a FSP is required for your business within your State or Territory.

This FSP tool is a step by step guide specifically designed to help DMOs develop a FSP to address the food safety hazards associated with their operation and comply with the Food

Safety Standards. With the implementation of a FSP, DMOs would be able to maintain the good

track record of producing safe food for the sector of vulnerable population they serve and be benefited from the cost savings as a result of reducing the occurrence of food-borne illness. A FSP must:

(a) systematically identify the potential hazards that may be reasonably expected to

occur in all food handling operations of the food business;

(b) identify where, in a food handling operation, each hazard identified under paragraph

(a) can be controlled and the means of control;

(c) provide for the systematic monitoring of those controls;

(d) provide for appropriate corrective action when that hazard, or each of those hazards,

is found not to be under control;

(e) provide for the regular review of the program by the food business to ensure its

adequacy; and

(f) provide for appropriate records to be made and kept by the food business

demonstrating action taken in relation to, or in compliance with, the food safety program.

For the purposes of this tool, a DMO has been defined as: 'an organisation that may produce, organise or deliver (or all three), principally for aged or disabled persons, or those persons who for a variety of reasons are unable to prepare meals themselves, within the community, eg.

Meals on Wheels'

*

.

As mentioned previously, DMOs should firstly refer to the resource document 'Looking After

Delivered Meals' to ensure compliance with the Food Safety Standards and then progress with

the use of this tool for guidance in the development of a food safety program.

* Australian Government Department of Health and Ageing (2003). National Delivered Meals Organisations Food

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Delivered Meals Organisations

6 2.0 How to Use This Tool

This tool is divided into two parts, Part 1 - Food Safety Program Sections and Part 2 - General

Information Sections. Part 1 of this tool will guide you through a number of steps to help you

develop a food safety program specific to your delivered meals operation. Part 2 of this tool provides you with general information regarding food safety practices and procedures and the review of your food safety program.

There are eight simple steps to follow in developing a food safety program appropriate for your DMO. These steps are:

Step 1 Review Section 3.1, p.9, which outlines the different roles and responsibilities of staff members referred to throughout this tool.

Step 2 Make a copy and complete the form Delivered Meals Organisation Details (Section

3.2, p.10).

Step 3 Make a copy and complete the Delivered Meals Organisation Table for Food

Handling Steps (Section 3.3, p.11).

Using this table and with reference to the examples of Flow Charts on pages 12 to 14, design your own flow chart specific to your delivered meals operation. For example, if you do not cook chill or cook freeze, then delete those sections from the flow chart.

Step 4 Review Section 3.4 Hazard Analysis (p.15). This section lists the definition of 'Hazard' and details the general types of potential hazards that could be present in the food handling steps for the business. You may wish to add a copy of this page to your food safety program.

Step 5 Review Section 3.5 Food Handling Steps (pp.16-42). The tables in this section cover all the different food handling steps that are listed on page 11, and that could be included in a food safety program. Only use those tables that are relevant to your business. For example, if you do not undertake reheating of food, you do not have to add the table for Food Handling Step 9: Reheating to your food safety program. At each of the food handling steps, the table identifies the potential hazards together with how these hazards should be controlled. These controls must be monitored and certain records may be required. If the monitoring shows that controls are not

working, then corrective actions should be taken to bring potential hazards back under control and any action taken must be recorded.

The actions specified in these food handling steps are to be undertaken mostly by food handlers. However, some of the actions in the 'Monitoring of Controls' and 'Corrective Actions' sections are to be undertaken by managers/supervisors, who

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7 Food Safety Program Tool

2.0 How to Use This Tool

may be required to, depending on the management structure, authorise some of the 'Corrective Actions'.

Read through the food handling steps, paying particular attention to those steps (as identified in your flow chart) that are applicable to your operation. Identify any

additional hazards, controls, monitoring and corrective actions not outlined in each of the food handling steps, that may be applicable to your operation. Make any changes to the existing information to suit your operation's needs.

Make copies of the blank table on p.41 and develop a table for each of the food handling steps applicable to your operation. Records referred to in the food handling steps are numbered and instructions for use are found in Section 6.0, p.75-77.

Step 6 Review and apply the information about food safety practices contained in the

Support Programs and General Information Sections (Section 3.6, pp.43-54 and Section 4.0, pp.55-62). You will need to make adjustments to the Support Programs

and General Information Sections as per the practices undertaken by your delivered meals operation.

Step 7 Review the Records located at the back of this document to be adopted for use. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program. If you choose to use the records provided in this tool,

Section 6.0, pp.75-77, contains instructions on how to complete each record.

Guidance on the frequency for completion of these records has been outlined in

Section 3.5 - Food Handling Steps.

It is a good idea to photocopy a stock of blank records for use when needed by your staff or the manager/supervisor. The records in current use should be kept in a folder that is easily accessible; whereas those records that have been used or completed should be kept in such a way so as to make them readily available for review by a food safety auditor.

Step 8 Refer to the Appendices (Section 5.0, pp.63-74) as and when necessary, as they contain additional information that is helpful in producing a food safety program. At the completion of these steps, you will need to compile a Food Safety Program specific to your delivered meals operation. The Program will consist of the following elements:

a. Delivered Meals Organisation Details

b. Delivered Meals Organisation Table

c. Flow Chart/s

d. Hazard Analysis

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Delivered Meals Organisations

8 2.0 How to Use This Tool

f. Support Programs

g. General Information Sections

h. Records.

You will also need to include a cover sheet (with the name of your organisation and the date of program development) and a 'Table of Contents' for the Program.

Implementation

Once developed, the food safety program needs to be implemented. This includes: controlling the hazards identified, monitoring the controls, and taking corrective actions when the hazards are found not to be under control. Appropriate records have to be kept to demonstrate action taken in relation to the food safety program. Regular reviews also have to be undertaken to ensure procedures and controls are effective and to identify changes to the food handling steps.

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9 Food Safety Program Tool

3.0 Part 1 - Food Safety Program Sections

3.1 Roles and Responsibilities

Throughout this tool, there are a number of tasks and responsibilities that have been assigned to various staff members working within a DMO. The information provided below outlines the roles of various positions referred to throughout this tool.

Manager

The person who conducts the business, operation or service and has the authority or control over the business, operation or service.

Supervisor

The person who has immediate responsibility for all aspects of food safety and the implementation and review of the food safety program. A Supervisor:

• must have skills and knowledge in food safety and hygiene matters

• must have the ability to supervise food handling in the food premises

• must ensure that food handlers know how to handle food safely

• must give directions if unsafe food practices are observed.

For the suitability of a person to undertake the role of a Supervisor, contact your local

government authority or State or Territory health authority for further information. It should be noted that in some States/Territories this person is referred to as a 'Food Safety Supervisor'.

Food Handler

A person who directly engages in the handling of food, or who handles surfaces likely to come into contact with food such as meals on wheels containers, soup flasks, eating, drinking and serving utensils, etc. Examples of food handlers include: food receival staff, food preparation staff, cooks, food packaging staff and volunteers.

Food handlers in a DMO include a person employed by a DMO for monetary or other rewards to handle food and a person who voluntarily gives up his/her personal time to assist a DMO in the preparation and delivery of meals to persons within a community (commonly known as a 'Volunteer').

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10 Delivered Meals Organisations

3.0 Part 1 - Food Safety Program Sections

3.2 Delivered Meals Organisation Details

Make a photocopy of this form. Fill in the details describing your DMO and add this form to your

food safety program (FSP).

Name of the DMO:

Address and Phone Number of the DMO: Name of Owner: - Address - Phone Number Name of Manager: Name of Supervisor:

No. of Food Handlers Employed: Nature of Operation:

Name and Contact Details of Local Government:

Date of Program Implementation: Date of Program Review:

Delivered Meals Organisation (DMO) Details

Geographical Area Serviced by the Operation:

No. of Meals Provided per Day/Week:

Endorsement of FSP by Management Committee or Governing Body:

- Name - Position - Signature

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11

3.3 Delivered Meals Organi

sation Table and Flow

C

h

arts for Food Handl

ing Steps

Make a photocop

y

of this form

. Identify in the table below

the food han

dling step

s

applicable

to

your operation. On completion of this table,

examine the

three flow charts on pp.

12-14,

which have been designed to

encompass the three main types of food service

applicabl e t o DMOs, namely Pro duction, Post-Processing and Transp o rt/Delivery. Please note that the nu

mbers in the boxes on the flow chart

s

on pp.1

2-1

4

refer to

the food han

dling step

s indicated in t

he table below.

Use the information contained on pp.11-14 to develop a flo

w

c

hart outlining the food

handling steps applicable to

y

our

operation. Please note that all food handling steps applicable to

y

o

ur operation must be incl

uded

in the flo

w

chart.

Add the form below and your f

low

chart to

your food safety program. Foo

d Ha ndl in g Ste p s Purchase 1 Transpo rt of food (from supplier to DMO) 2 Receipt 3 Storage ( D ry ) 4 Storage ( C old) 4 Storage ( F rozen ) 4 Tha w ing 5 Indicate ( 9 ) food

handling steps applicable to you

r operation Foo d Ha ndl in g Ste p s Preparation 6 Cooking (Cook F resh) 7 Cooking (Cook Chill) * 7 Cooking (Cook Freeze)* 7 Cooling 8 Reheating 9

Hot Holding (Bai

n-marie) 10

Indicate (

9

) food

r operation Foo d Ha ndl in g Ste p s Packaging 11

Holding for deliver

y

(Hot) 12

Holding for deliver

y

(Cold) 12

Holding for deliver

y (Froz e n ) 12 Delivery (of fo od to consumer – Hot ) 13 Delivery (of fo od to consumer - Cold) 13 Delivery (of fo od to consumer - F roz en) 13 Indicate ( 9 ) food

r operation Coo k Chill* - This step is a process ba

sed on the initi

a l coo k in g of food followed by fast coolin

g typically in a blast chiller

. Follow the time and temp

eratu re spe c ification s as re com m e nded by the manufa c

turer of the cook

chill equipm en t. Coo k Free ze* - This ste p is a process w here b y peri s h able food s un derg o a heati ng or pa steu ri zation p ro c e s s and a re the n rapidly fro z en in a co ntro lled environ

ment. Follow the ti

me and temp eratu re spe c ification s a s re comm end ed

by the manufacturer of the

coo k free ze equipm ent.

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12 Delivered Meals Organisations

3.0 Part 1 - Food Safety Program Sections

Production Flow Chart

3.3 Delivered Meals Organisation Table and Flow Charts for Food Handling Steps

Purchase 1

Transport of food (from supplier to DMO) 2 Receipt 3 Storage (Frozen) 4 Storage (Cold) 4 Storage (Dry) 4 Thaw 5 Preparation 6

Cooking (Cook Fresh) 7

Cooking (Cook Chill) 7

Cooking (Cook Freeze) 7 Cooling 8 Storage (Cold) 4 Reheating 9 Packaging 11

Holding for Delivery (Cold) 12 Consumer Receipt Hot Hold Bain-marie 10 Thawing 5

Holding for Delivery (Frozen)

12 Holding for Delivery

(Hot) 12 EXAMPLE ONLY

Delivery (of food to consumer - Hot)

13

Delivery (of food to consumer - Cold)

13

Delivery (of food to consumer - Frozen)

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3.0 Part 1 - Food Safety Program Sections

13 Food Safety Program Tool

Post-Processing Flow Chart

Receipt of

(of Pre-prepared meals) 3 Storage (Cold) 4 Hold Cold 12 Storage (Frozen) 4 Thawing 5 Reheating 9 Packaging 11 Consumer Receipt Reheating 9

Holding for Delivery (Frozen)

12

Holding for Delivery (Cold)

12 Holding for Delivery

(Hot) 12

Delivery (of food to consumer - Hot)

13

Delivery (of food to consumer - Cold)

13

Delivery (of food to consumer - Frozen)

13

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14 Delivered Meals Organisations

3.0 Part 1 - Food Safety Program Sections

Transport/Delivery Flow Chart

Purchase

1 Receipt

3 Transport of food

(pre-prepared meals)

from supplier to DMO

2 EXAMPLE ONLY

Consumer

Receipt

Delivery (of food to

consumer - Hot)

13 Delivery (of food to

consumer - Cold)

13 Delivery (of food to

consumer - Frozen)

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3.0 Part 1 - Food Safety Program Sections

15 Food Safety Program Tool

3.4 Hazard Analysis

In each of the tables contained in Section 3.5 Food Handling Steps, the general types of hazards for that particular food handling step have been identified, together with how these hazards should be controlled, how the controls should be monitored and what corrective actions should be taken when a hazard is detected. It is important to remember that if the frequency of the monitoring of controls outlined in the food handling steps below is changed to suit your delivered meals organisation, the change must be made for valid reasons.

Before identifying the hazards that are reasonably likely to occur in each of the food handling steps applicable to your operation, it is important to firstly understand what the term 'hazard' means. It must be noted that the list of hazards below is not exhaustive.

Hazard

A hazard is a substance or foreign agent that has the potential to cause food to be unsafe, ie. it can cause illness or injury. Hazards can be classified into three main areas listed below.

Biological Hazards

Living organisms like bacteria, viruses and parasites. Specific examples of such organisms include:

• Food poisoning bacteria such as Salmonella spp., Campylobacter jejuni, Escherichia coli,

Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Clostridium perfringens

• Food-borne viruses such as hepatitis A and noroviruses

• Food-borne parasites such as Cryptosporidium parvum and Giardia lamblia

• Moulds such as Aspergillus flavus.

Chemical Hazards

Food can become contaminated with unwanted chemicals such as cleaning agents, pesticides, fungicides, fertilisers and veterinary chemicals. For example, food could become contaminated with cleaning agents if care is not taken to store and use the chemicals correctly. Natural toxins can also be found in some products such as green potatoes, fungi, poisonous fish and shellfish.

Physical Hazards

Food can become contaminated with physical objects such as glass, metal, plastic, insects, adhesive dressings and jewellery. If these things are found in food, they may introduce microbial hazards and may result in physical harm to the consumer, for example, choking, laceration and broken teeth.

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16 3.5 Food Handling Steps

3.5.1 Food Handling Step 1: Purchase Ha zard s Wha t could go w ro ng? Ha zard Con trols Wha t to do t o prev ent things going w rong ? Monitoring o f Con trols Chec king th at ev er y thin g is right Corre ctiv e Actions Wha t to do w h e n thin gs go w rong? Growth of mic ro-orga nisms a n d possibl e pro d u ction of toxins . Purcha se foo d from preferred s u ppliers . It is rec o mmended

that you requ

est your p refe rre d food su pplie r to enter into a formal arra ng

ement with you

rega rdi ng the supply of foo d prod uct s to your p remi s e s . Potentially hazardou s food s must be pu rchased from refrig erate d u n its and sho u ld be purch ased last whe n sho ppin g . F roz e n fo od mu s t b e fr oz en hard, not pa rt ially thawed. Package d foo d with a sh elf life of less tha n two years mu st have a use-b y or best befo re

date, and the

food within its

date markin g. Food ha ndle rs to ensure th at the suppli e r is do cum ent ed in Re cord 1 – Preferred Fo od Supplie rs List and that Re cord 2 – Preferred F ood Supplier Ag reem ent Form has been compl e ted. Visual exami

nation of the food in the ref

rige rated u n it on purcha s e. Visual exami

nation of the food in the ref

rige rated u n it on purcha s e. Visual exami nation on p u rcha se.

If the supplier is not on the Preferred Fo

od Supplie

r Li

st,

repo

rt this to the mana

ge r/supervi so r. Food han dlers sho u ld not be using n on-preferred food sup p

liers. For new

suppliers, complete Re co rd 1 – Preferre d Food Sup p liers List and Re co rd 2 – Prefe rred Food Su p p lier Agreem ent Form . Food ha ndle rs may req u ire retraini

ng if they are not

followin

g

cont

rols. If staff undergo retrai

ning, com p let e Re cord 14 – Food Handl er Instru ction/Training . Food ha ndle rs may req u ire retraini

ng if they are not

following cont

rols

. If staff undergo retrai

ning, com p let e Re cord 14 – Food Handl er Instru ction/Training . Package d foo d that has pa st the use -by or be st before

date must not

be purcha s e d , and must b e discarded if alrea d y purch ase d . Compl e te Re cor d 1 6 – Cor re c tiv e Actions .

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17

Contami natio n by micro-o rg ani sms and physi cal obje c ts. Packagin g m u st be inta ct, food covered an d sho w no sign s of damag e or d e terio ration. Purcha se foo d from preferred food su pplie rs. Food ha ndle rs to unde

rtake visual exam

ination on p u rc h as e an d c o mp le te Re cord 3 – Inco m ing Goods whe n

food arrives at the premise

s . Food ha ndle rs to ensure th at the suppli e r is do cum ent ed in Re cord 1 – Preferred Fo od Supplie rs List and that Re cord 2 – Preferred F ood Supplier Ag reem ent Form has been compl e ted. If produ ct packagi ng is d a m aged o r sto ck i s found to be contami nated or deteri o rat

ed, discard food and d

e tail corre c tive act ions in Re cord 3 – Incom ing Good s. Food ha ndle rs may req u ire retraini

ng if they are not

followin

g

cont

ning, com p let e Re cord 14 – Food Handl er Instru ction/Training .

If the supplier is not on the Pr

eferred Fo

od Supplie

rs List,

repo

rt this to the mana

ge r/supervi so r for a deci s io n as to wheth e

r the food shoul

d b e acc epte d . If the suppli e r meets

all the requi

re ments of a preferred food sup p lier a nd can be do cume

nted in the Pref

erred Foo d Supplie rs Li st, compl e te Re cord s 1, 2 & 3 whe re ap prop riate.

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18

3.5.2

Food Handling Step 2: Transport of food to premises (from supplier to DMO)

Ha zard s Wha t could go w ro ng? Ha zard Con trols Wha t to do t o prev ent things going w rong ? Monitoring o f Con trols Chec king th at ev er y thin g is right Corre ctiv e Actions Wha t to do w h e n thin gs go w rong? Growth of mic ro- orga nisms a n d possibl e pro d u ction of toxins . Potentially hazardou s food must be kept unde r temperature control (ie. 5 o C or belo w for col d food, 60 o C or

above for hot

food): • refrig erate d u n its mu st be turned o n bef ore transpo rting food • eskie s co ntai ning ice or d ry ice can be u s ed •

hot food must

be maintaine d h o t with heate d packs, heate d units or insul a ted con tainers.

DMO transport pers

o nnel to c h eck (prior to transpo rtation ) that food is kept un der te mperature control. If during tran sportation, pot ent ially hazardou s food is f ound

to be within the tempe

ratu re dan ge r zo ne (5 0 C-6 0 0 C), the

4-hour/2-hour guide will apply (See

Foo d Han d ling Step 4: Storage ). The manage r/sup e rviso r is to b e notified and action s taken are to be do cumented in Re cord 16 – Corre c tive Actions. Food ha ndle rs/DM O tran sport pe rsonn el may requi re retraining to ens u

re they are following c

o ntrols . If s taff unde rgo retra ining, com p le te Re cord 14 – Food Handl er Instru ction/Training . Contami natio n by micro-o rg ani sms, chemi c al s an d physi cal obje c ts. Tran sp ort vehicle to be in a clea n co nditio n and DM O transpo rt person nel to follow good hygi ene practi ce s in accordan ce with the Supp ort Program – Health and Hygiene Req u irem ent s. Packagin g an d contai ners must be cle an, inta ct, foods covered

and not sto

re d next to chemi c al s. DMO tra n spo rt person nel to unde

rtake visual exami

n

a

tion

of the cleanli

ness of the vehi

cl e prio r to transp o rt an d on

delivery of food. The man

ager/ s up ervi sor to unde rta k e a monthly che c k on all delive ry vehicle s an d to ensu re DMO tra n spo rt person nel/food ha ndle rs are follo wing good hygi ene practi ce s in accordan ce with the Supp ort Program – Health and Hygiene Requi rem ents . Manag er/ s up erviso r to co n duct a monthl y visual examination of foods to en

sure they are

in a satisfa c to ry con d ition an d appro p ri ately stored. Com p lete Re cord 17 – Food Safety Program Revi ew (M onthl y Internal Check lis t). Conta c t man ager/ s up ervi sor if vehicle s are not in a cl ean con d ition an d DMO tran sp ort perso nnel do not follow good hygiene p ra c tice s in acco rd

ance with the

Support Pro g ram – Health a nd Hygien e Req u irem ents . All action s take n are to be detailed in Record 16 – Correc tiv e Ac tions . If s taff retrai ning i s required, co m p lete Re co rd 14 – Food Ha ndler Instru ction/T raining . If food has be en co ntamina ted, is deterio rated o r packa ging/ co ntainers a re d a mage d, discard food a nd repla c e. Com p lete Re co rd 16 – Co rrecti ve Action s . If s taff unde rgo retra ining, com p le te Record 1 4 – Food Handl er Instru ction/T raining .

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19

3.5.3

Food Handling Step 3: Receipt

Ha zard s Wha t could go w ro ng? Ha zard Con trols Wha t to do t o prev ent things going w rong ? Monitoring o f Con trols Chec king th at ev er y thin g is right Corre ctiv e Actions Wha t to do w h e n thin gs go w rong?

Growth of micro- orga

nisms a n d possibl e prod uctio n of toxins . Potentially hazardou s food to be received un d e r tempe ratu re control, hot (a t or above 60 0 C),

cold (at or bel

ow 5 0 C), cook chill (at or bel ow 3 0 C) or frozen hard,

not partially thawed. Package

d foo

d

with a sh

elf life of

less than two

years m u st h a ve a use -by or b e st before date, and the food be withi n

its date marking.

Food shoul d sho w no p h ysical si gn of damage, d e terio ration o r spoil age. A staff member sh ould b e pre s ent

to accept all deliverie

s.

Re

ceipt of foods fro

m pref erred food su pplie rs. On re ceipt, fo od han dlers to rand omly take temperature s of potentially haza rdo us fo od and document det ails in Record 3 – Incom ing Good s . On re ceipt, fo od han dler to rand omly ch e ck p a cka ged foods fo r use

-by/best before dates a

nd a ll food sho u ld be ch ecke d for dam age, d e terio ration o r spoil age. Compl e te Re cord 3 – Inco m ing Goods . The man age r/supe rviso r to underta ke a monthly che c k to ensu re a st aff member i s present for d e liverie s of food. Compl e te Record 1 7 – Food Safet y Prog ram Rev iew (Monthly Internal Check lis t). Food ha ndle rs to ensure th at the suppli e r is on Re cord 1 – Preferred F ood Suppliers Li st

and that the

sup p lier h a s compl e ted Reco rd 2 – Pre ferre d Food Supplie r Agre em ent Form .

If the temperature of pote

n tially haza rd ous foo d (oth er than co ok chil l) is <6 0 0 C o r >5 0 C, reje

ct the food, unle

ss the sup p lier can demo n st ra

te that the food is safe.

If the temperature of cook

chill produ cts is between 3 0 C and 5 0 C, it ca n be acce pte d and mu st be use d on tha t day. If the temperature of

cook chill food is >5

0 C, rej e ct and re pla c e food. Com p let e Re cord 3 – Incom ing Good s.

If on receipt, food with a

sh

elf life of less than two years

doe s not hav e a date marking, is pa st its use-by/best before d a te, or is da mag e d , deterio rate d or sp oilt, the food is to be rejecte d . Com p lete Re co rd 3 – Incom ing Good s .

If the supplier delivers foo

d at times whe n staff are unavailabl e for inspe c tion of incomin g food, reje ct food and conta c t the mana ge r/supervi so r. Co mplete Re cord 3 – Incom ing Goo d s.

If the supplier is not on the

Preferred Fo

od Supplie

rs

List

, repo

rt this to the mana

ger/supe rviso r for a de cisi o n as to wh

ether the food sho

u ld be a c cept ed. If the sup p lier m eet

s all the req

u ir eme n ts of a prefe rre d foo d supplier a nd can b e do cu mented in the Preferred Fo od Supplie rs Li st , c o mplete R e co rd s 1, 2 & 3 where approp riate.

(20)

20

Contami natio n by micro -orga nisms, chemi c al s an d phy si cal objec ts . Tran sp ort vehicle s are to be in a clea n co nditio n and tran sp o rt pers o

nnel are to tak

e all pra c tica ble m easure s to protect

food from con

tamination. Packagin g m u st be inta ct, food covered an d not stored ne xt to chemi c al s. The man age r/supe rviso r to underta ke vi sual examination on a monthly basi s to en su re tran sp ort person nel ha ve taken practicable me asure s to prote c t

food from con

tamination an d vehicle s are clea n. Compl e te Re cord 17 – Fo od Safety Pro g ram Re vie w (Monthl y Internal Ch eckli s t) . Food ha ndle rs to unde rtake visual ob se rvation on

receipt of food and re

co rd details in Re cord 3 – Incom ing Goo d s .

If vehicles are not in a cle

an co ndition and tran sp ort person nel do not take p ract icabl e mea s u res to p rote c t

food from con

tamination, contact man

a g e r/su pe rviso r. Compl e te Re cord 16 – Correcti ve Actio n s . If s taff retrai ning i s required, co m p lete Re cord 14 – Food Handl er Instru ction/Training . Disca rd an d repla c e dam a ged, deteri o rated or contami nated food. Compl e te Re cord 3 – Incom ing Good s . Staff may requi re retrainin g to ensu re they are followin g cont

ning, com p let e Re cord 14 – Food Handl er Instru ction/Training .

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21

3.5.4 Food Handling Step 4: Storage (Dry

) Ha zard s Wha t could go w ro ng? Ha zard Con trols Wha t to do t o prev ent things going w rong ? Monitoring o f Con trols Chec king th at ev er y thin g is right Corre ctiv e Actions Wha t to do w h e n thin gs go w rong? Contami natio n by micro-o rg ani sms, chemi c al s an d physi cal obje c ts. Food pa ckagi ng must be in tact or food store d in a cool d ry area in food-g ra d e contain e rs wi th

tight-fitting lids, and date

-marked. Food

s are to be stored off the

floor, eg. at a minimum hei

ght of 15cm, that all o ws for ea sy clea ning of th e floor area. Chemi c al s a re to be stored in a s e parate area s o as not to contami nate food. Food ha ndle

rs to visually check food d

a ily to ensure f ood stora ge a rea i s co ol and d

ry, food packa

ging is inta ct, and food sto red in food-g rad e containe rs, ad equately covered and date -ma rked. Visual ob se rv ation daily. Visual ob se rv ation daily. Disca rd food that has be co me conta m in ated, is outsi de of

its best befo

re date, dama ged or d e teri orated. Comp lete Re cord 16 – Corre c tive Actions . Food to be

stored off the floor. If pests a

re sig h ted o r found to be contami nating food, i n stigate p e st control mea s ure s as pe r the Su pport Pro g ra m - Pest Control and com p le te Re cord 12 – Pest Cont rol. Remove all chemicals fro m the food st orag e area a nd

discard any contaminate

d food. Detail a c tions in Record 16 – Correc tive Ac tions a nd n o tify manager/supe rviso r. Staff may requi re retrainin g to ensu

re they are followin

g

controls. If staff underg

o retrainin g , co mplete Re cord 14 – Food Handl er Instru ction/Training .

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22

Food Handling Step 4: Storage (Cold) Ha zard s Wha t could go w ro ng? Ha zard Con trols Wha t to do t o prev ent things going w rong ? Monitoring o f Con trols Chec king th at ev er y thin g is right Corre ctiv e Actions Wha t to do w h e n thin gs go w rong? Growth of mic ro-orga nisms a n d possibl e pro d u ction of toxins . Ensu re the te mperature of refrig erate d u n its rem a in at or belo w 5 0 C for c o ld potentially hazard o u s foods a nd at or belo w 3

0 C for cook chill foods.

Ensu

re food i

s

sto

red

according to the manufa

c tu rer’ s inst ru ct ion s . Food is to be use d within it s date markin g and on stock rotation ba si s. Food ha ndle rs to re

cord the temperature of refrige

rat ed units twi c e da ily. Temperat ure s are to be documente d in Re cord 4 – T e m perature Control Lo g. Visual ob se rv ation daily. Visual ob se rv ation daily.

If the temperature of the refrige

rated u

n

it is found to

be

unsatisfa

ctory, adjust the temp

e rature a nd ch eck in h a lf an

hour. If the temperature h

a s not de cre a sed to 5 0 C or belo w , transf e r food to an other refrige

rated unit. For

ready-to-eat potenti a lly haza rdo u s food sto red at temperatu res betwe en 5 0 C and 60 0 C, the 4-hr/2-hr gui

de will apply: less

than 2 hrs, re frigerate or u s e imme diate ly; between 2 hrs

and 4 hrs, use immediatel

y; l

onger than

4 hrs, thro

w

out.

If cook chill foods a

re ab

ove 3

0 C, follow

the cook chill

guidelin

es. Notify the manager/

s up ervi sor re garding maintena

nce of the refrige

rated unit. Corrective a

c tion s are to be docume n ted in Re co rd 4 – Tem

perature Control Log.

If temperature of a refrige rated unit is fo und to be s a tis fac tory, c a

librate the thermometer, refer to the

Support Program - Accuracy of The rm o m e ters . All ac tions tak en are to be recorde d in Re cord 16 – Co rrective Action s. If food handle rs a re not foll owin g co ntrol s , com p lete Re cord 16 – Corre c tive Actions, and n o tify manag er/ s up erviso r. If staff underg o retraining, compl e te Re cord 14 – Food Handl er Instru ction/Training. Date ma rk fo od and di

scard food that ha

s pa st its use -by date. Compl e te Record 16 – Correc tive Ac tions , an d notify the manag er/ s up

ervisor. If staff unde

rgo retrai ning, compl e te Re cord 14 – F o o d Han d ler In struction/T raini ng .

(23)

23

Contami natio n by micro-o rg ani sms or physi cal obje c ts. Cover/

wrap food produ

cts with plasti c, food to be sto red in food-g ra de containe rs a n d store coo k e d food pro d u c ts above ra w fo od pro d u c ts. Keep sto rag e area in a cl e an con d ition (a s per the cleani ng sched ule dra w n up in the Suppo rt Prog ram – Cleani ng and Sanitisi n g ), store food off

the floor and

ensure the u s e of glass re ce pta c le s is minimi sed. Food ha ndle rs to unde

rtake daily visual

che c ks to en sure that food is st ored co rre ctly, adequately covered an d prote c ted fro m contami nat ion. Food ha ndle rs to unde

rtake daily visual

che c ks to en sure controls a nd the Suppo rt Prog ram – Cle aning a nd Sanitising a re being follo we d. Cover/

wrap food, tran

sfer food to a food -grade contai ner and di scard f ood that is fo und to be con taminated o r is su spe c ted of having be co me conta m in ated. Reo rga nise stora ge of foo d (ie. coo k e d food above ra w food). Compl e te Re cord 16 – Correcti ve Actio n s

, and notify the

manag er/ s up erviso r. If staff underg o retraining, compl e te Re cord 14 – Food Handl er Instru ction/Training . Clea n the sto rage a re a immediately accordin g to the clea ning sche dule drawn u p as pe r the Suppo rt Prog ram - Clea ning an d Sanitising

. Store food off the floor an

d transfe r food to a plastic re cepta c le. Di scard any contami nated food. Compl e te Re cor d 1 6 – Cor re c tiv e Actions , an

d notify the manage

r/su

pe

rvisor. If staff underg

o retrai ning, co mplete Re co rd 14 – Food Han d ler Instru ction/T raining .

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24

Food Handling Step 4: Storage (Frozen) Ha zard s Wha t could go w ro ng? Ha zard Con trols Wha t to do t o prev ent things going w rong ? Monitoring o f Con trols Chec king th at ev er y thin g is right Corre ctiv e Actions Wha t to do w h e n thin gs go w rong? Growth of mic ro-orga nisms a n d possibl e pro d u ction of toxins . Potentially hazardou s food s are

to be stored frozen solid, n

o t partially thawed. Food ha ndle rs to unde

rtake a daily insp

ection of potentially ha zardou s food to ensu re the food is fro z en solid, not pa rtially thawed. If frozen food is sh owi ng si gns of tha w in g, adjust thermo stat-se tting and re ch eck in one h o

ur. If food is not

froze n soli d, tran sfer foo d to anothe r fre e ze r, or refrig erate d u n it or use im

mediately. Notify the

manag er/ s up erviso r re ga rding mainte n ance of freezer. Compl e te Re cord 4 – Tem peratu re Cont rol Log a nd if maintena nce is req u ired, complete Record 11 – Eq ui pm ent Maintena nce . Contami natio n by micro-o rg ani sms and physi cal obje c ts. Food to be a dequ ately wra ppe d or covered, sto re d in food-g ra de containe rs a n d store d in a way to allow go od circulatio n of air. Keep sto rag e area in a cl e an con d ition (a ccording to the clea ning sche dule drawn u p as per the Sup p o rt Prog ram - Clea ning an d Sanitising ). Food ha ndle rs to unde

rtake a daily che

c

k to ensure fo

od

is prote

c

ted from conta

m in ation, store d in food-g ra de contai ners an d not oversto c k ed or store d in a way to prevent fre e circul ation of a ir. Food ha ndle rs to unde

rtake daily visual

che c ks to en sure the storage a rea is clea ne d in accordan ce with the Suppo rt Prog ram - Cleani n g and Sanitisi ng. If food is cont aminated, it should b e discarde d . Place food in food-g ra d e contain e rs. Reo rga

nise the sto

ck of fo od to allow g ood circulatio n of air. Complete Re cord 16 – Corre c tive Actions . Notify the manag er/ s up erviso r re ga rding the ne ed for retrai ning of

staff. If staff undergo retrai

ning, com p let e Re cord 14 – Food Handl er Instru ction/Training . Clea n the sto rage a re a immediately accordin g to the clea ning sche dule drawn u p as pe r the Suppo rt Prog ram - Clea ning an d Sanitising . Complete Record 16 – Co rrective Actions , an

d notify the manage

r/su

pe

rvisor. If staff underg

o retrai ning, co mplete Re co rd 14 – Food Han d ler Instru ction/T raining .

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25

3.5.5 Food Handling Step 5: Tha

w ing Ha zard s Wha t could go w ro ng? Ha zard Con trols Wha t to do t o prev ent things going w rong ? Monitoring o f Con trols Chec king th at ev er y thin g is right Corre ctiv e Actions Wha t to do w h e n thin gs go w rong? Growth of mic ro-orga nisms a n d possibl e pro d u ction of toxins . Potentially hazardou s food to be thawed at or belo w 5 0 C in a refrig erate d u n it or by usin g the defro st settin g in a microwave.

Ensure all pot

entially hazard o u s food is complet e ly thawed. If foo d is not used

immediately, it is date marked and sto

red in

accordan

ce

with

the Food Han

d

ling Step for

Storage (Col

d).

Staff to undertake tempe

rat ure mo nitorin g of refrige rat ed units u s ing a temperature measuri ng de vice, twice/d a y . Tempe ratu re s are to b e do cume nted in Re cord 4 – T e m perature Control Lo g. Manag er/ s up erviso r to und ertake a mont hly che ck to ensure

staff are usi

ng the d e frost setting whe n thawi n g

food in a microwave. Staff to undertake visu

al ch ecks d a ily to ensure cont ro ls are bei ng foll owe d . Follow the 4 -hr/2-hr gui de if food has be en thawed inco

rrectly. Action taken is

to be re corde d in Re cor d 4 – Tem peratu re Control Log. If refrige rated

units are not

maintainin g a temperatu re of 5 0 C or bel o w , the manag er/ s up erviso r shoul d be notified. If maintenance is requi re d, com p lete Re co rd 11 – Equipm ent Maintena nce .

If the defrost setting is n

o t being u s e d when tha w ing f ood in a microwave, complete Re cord 16 – Corre c tive Actions. If staff require retraini ng to ensure cont ro ls are b e ing met, compl e te Re cord 14 – F o o d Han d ler In struction/T raini ng . Contin ue to thaw p o tentiall y hazardou s food that ha s not been compl e

tely thawed. Discard p

o tenti a lly haza rdo u s

food that has

been tha w e d at temperatu res ab ove 5 0 C for longe r than 4 hrs. Compl e te Re cord 16 – Corre c tive Actions . Contami natio n by micro-o rg ani sms or physi cal obje c ts. Ensu re all foo d is pla c ed in a contai ner o r o n a tray, cove red with plas tic or a tight-fitting lid, and ra w food is pla c ed b e lo w ready -to-e a t food in the refrig erato r, to prevent cro s s-contami natio n. Food ha ndle rs to unde

rtake visual che

c

ks to en

su

re

all

food is protected from co

ntam ination, an d raw foo d is placed belo w ready -to-e a t food to preve n t cro s s-contami natio n. If control s ha

ve not been followed and f

ood is n o t contami nated , cover the fo od pla c ed in a contai ner o r on a

tray, and place raw foo

d be low re ady-to -eat food. If fo od has b een con taminated o r su spe c ted of having be en contami nated , disca rd the f ood. Com p let e Re cord 16 – Correc tive Actions .

Notify the manage

r/su

pe

rvisor if staff req

u ire retraini ng to ensure they a re followi ng control s . If staff underg o retrai ning, co mplete Re co rd 14 – Food Han d ler Instru ction/T raining .

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26

3.5.6 Food Handling Step 6: Preparation Ha zard s Wha t could go w ro ng? Ha zard Con trols Wha t to do t o prev ent things going w rong ? Monitoring o f Con trols Chec king th at ev er y thin g is right Corre ctiv e Actions Wha t to do w h e n thin gs go w rong? Growth of mic ro-orga nisms a n d possibl e pro d u ction of toxins . Food ha ndle rs to minimise the c u

mulative time that potentially

hazard

o

u

s

food is kept wit

h in the temperature da nge r zone (maximum of 2 hrs). Manag er/ s up erviso r to und ertake monthl y checks to ensure cont ro ls are b e ing met. Complet e Re cord 17 – Food Safety Program Revi ew (M onthl y Internal Check lis t). Potentially hazardou s food found to be at room temperature f o r more than 2 hrs i s to be use d immediately or disca rd ed

after 4 hrs. All action

s are t o be re co rde d in Re cord 16 – Corre c tive Actions. Contami natio n by micro-o rg ani sms, chemi c al s o r physi cal obje c ts. (Con tinued on pag e 27) Food conta c t surfa c e s , utensil s, ch op ping bo ard s a nd equipm ent to be cle ane d, saniti sed a n d dried a s pe r the Suppo rt Prog ram - Cleani n g and Sanitisi n g , after the prep aration o f different food types, eg. me at, poultry, sa lads and sand wi ch es. Col our co ding of utensil s/eq uipment for

specific tasks will assist in kee

p ing item s se parate. Keep ra w an d coo k e d foo d s s e parate. Wa sh all fruit s and veg e ta bles to r e move visible contami natio n. Manag er/ s up erviso r to visually che c k weekly that co ntrols are bei ng met . Manag er/ s up erviso r to und ertake monthl y checks to ensure cont ro ls are b e ing met. Complet e Re cord 17 – Food Safety Program Revi ew (M onthl y Internal Check lis t). Manag er/ s up erviso r to und ertake monthl y checks to ensure cont ro ls are b e ing met. Complet e Re cord 17 – Food Safety Program Revi ew (M onthl y Internal Check lis t). Contami nate d food co ntact surfa c e s , utensil s, ch oppi ng boards a nd e quipme n t to be re-cle ane d and re -saniti sed as per the Sup p o rt Prog ram - Cleani ng an d Sanitising . Compl e te Re cord 16 – Correcti ve Actio n s . Contami nate d food sh ould be discarded immediately. Compl e te Re cord 16 – Correcti ve Actio n s .

Fruit and veg

e table s sh owi ng sig n s of visible contami natio n sho u ld be re -washed o r discarded if the visible conta m ination can not be rem o ved. Compl e te Re cord 16 – Correcti ve Actio n s .

(27)

27

Contami natio n by micro-o rg ani sms, chemi c al s o r physi cal objec ts . Wa sh an d sa nitise salad vegetable s a s per th e sani tising guidelin es.* Single-use or dispo s a b le cl oths to be use d where p o ssibl e . If multi-u s e cl

oths are used, they

are to be clea ned an d sa nitised after eac h task . Vitamisers (i n c ludi ng blad e s ) are cl ean ed a nd sa nitise d as per the Support Program – Clea ning an d Sanitising prior to and after p re paratio n. Food ha ndle rs to follow go od hygiene p ra c tice s as p e r th e Suppo rt Prog ram – Health and Hygien e Req u irem ents. Manag er/ s up erviso r to und ertake monthl y checks to ensure cont ro ls are b e ing met. Complet e Re cord 17 – Food Safety Program Revi ew (M onthl y Internal Check lis t). Manag er/ s up erviso r to und ertake monthl y checks to ensure cont ro ls are b e ing met. Complet e Re cord 17 – Food Safety Program Revi ew (M onthl y Internal Check lis t). Food ha ndle rs to unde

rtake a daily visu

al che c k to ensu re vitamisers (in c ludi ng blad e s ) a re cl ean e d and sanitised in accordan ce with the Supp ort Prog ram – Cleani ng an d Sanitising p ri o r to and afte r the pre paration pro c e s s. Manag er/ s up erviso r to und ertake monthl y checks to ensure cont ro ls are b e ing met. Complet e Re cord 17 – Food Safety Program Revi ew (M onthl y Internal Check lis t). Manag er/ s up erviso r to visually che c

k weekly that foo

d

handl

ers are followin

g goo d hy giene practices a s pe r the Suppo rt Prog ram – Health and Hygi ene Req u irem ent s If food handle rs a re not wa shin g and sa nitising salad vegetable s correctly, re-wash a nd re -sa n itise or di sca rd. Compl e te Re cord 16 – Correcti ve Ac tions . If food handler retrai ning i s required, co m p lete Re co rd 14 – Food Ha ndler Instru ction/T raining. Un clea n cloth s sh ould b e d iscard ed. Co ntaminated fo od sho u ld be di scarded. Com p lete Re co rd 16 – Co rrecti ve Actions. Contami nate d vitamisers (inclu ding bla d es) m u st be disa ssembl ed , re-cl ean ed a nd re -sanitise d as pe r the Suppo rt Prog ram - Cleani n g and Sanitisi ng . Complete Re cord 16 – Corre c tive Actions. If food handle rs requi re retraining in hygi ene practi ce s, compl e te Re cord 14 – F o o d Han d ler In struction/T raini ng . If food handle rs a re not foll owin g good h y giene practi ce s as pe r the Su pport Pro g ra m

– Health and Hygie

ne Req u irem ent s, retrai ning may be req u ired. Compl e te Re cord 14 – Food Handl er Instru ction/Training . * Please cont act your Lo ca l Governm ent Aut

hority or State or Territory

Health

De

partme

n

t for advice rega

rd ing req u ireme n ts for sanitisi ng sal ad veg e table s .

(28)

28

3.5.7 Food Handling Step 7: Cooking (Cook Fresh) Ha zard s Wha t could go w ro ng? Ha zard Con trols Wha t to do t o prev ent things going w rong ? Monitoring o f Con trols Chec king th at ev er y thin g is right Corre ctiv e Actions Wha t to do w h e n thin gs go w rong? Survival of micro -orga nisms a n d possibl e pro d u ction of toxins . Ensu re food i s co oked thorou ghly by: • followin g stan dard re cipe s and en su ring the internal coo k in g temp eratu re is 75 0 C o r gre a ter; and • by cutting a p o rtion of the

food to ensure it is coo

k

ed

until the juice

s run clea r, the meat is n o t pink in colo ur o r by bringin g food to boiling poi nt. Ensu re food i s not left at a temperature of below 6 0 0 C for more tha n 2 hrs d u ri ng co okin g to prevent the possible prod uctio n of toxin. Food ha ndle r to monitor an

d record the internal

temperature

of coo

k

ed foo

d

daily to ensure the

core temperature of the food ha s rea c h ed 75 0 C or greate r. Compl e te Re cord 5 – Co o k ed Fo od Te m perature L o g . Food ha ndle r to underta ke visual ob se rvations d a ily to ensure foo d is co oked until juice s run cle a r and the m eat is not pin k in colo ur o

r that the food ha

s been b rou ght to boiling poi nt. Manag er/ s up erviso r to und ertake we ekly che c ks to ensure cont ro ls for coo k ing are bein g me t. Food ha ndle rs to monitor a nd re co rd the internal temperature of coo k ed foo d

daily, to ensure the co

re

temperature

of the food is not belo

w

60

0 C for more than 2

hrs d u ri ng co okin g. Compl e te Re cord 5 – Coo k e d Fo od Tem peratu re Log.

If food is not adeq

uately cooked, this proce

s

s sh

ould

contin

ue until

the food is thorou

ghly co o k ed a nd notif y the manag er/ s up erviso

r for a review of the standard re

cip e in terms of time/ temperature requireme nts for co oki ng to ensure it achi eves thoroug h co o k in g as per the controls. Compl e te Re cord 16 – Correcti ve Actio n s . If the control s

are not bein

g met, retrainin g may be requi re d. Det a ils to be do cumented in Reco rd 16 – Correc tive Actions . If staff unde rgo retra ining, com p le te Re cord 14 – Food Handl er Instru ction/Training . Food foun d to be left at a tempe rature o f below 60 0 C for more tha n 2 hrs d u ri ng co okin g must b e discarded. All action s are to be recorded i n Re cord 16 – Corre c tive Ac tions . Contami natio n by micro-o rg ani sms, chemi c al s o r physi cal obje c ts. (Con tinued on pag e 29) Equipme n t and uten sils a re clea ned a nd saniti sed in accordan ce with the Supp ort Program – Cleanin g and Sanitising. Food ha ndle r to underta ke visual che c

ks daily that all

equipm ent an d utensil s u s e d durin g the cooki ng proce ss are cl ean ed a nd sa nitise d in accordan ce with the Support Program – Cleanin g and S anitisin g . Manag er/ s up erviso r is to u nderta ke visu al che c ks o n a monthly basi s to review wh ether the cont rol is bei ng m e t. Complete Re cord 17 – Food Safety Program Revi ew (M onthl y Internal Check lis t). Re-cle an an d re-saniti se contaminate d equipm ent or utensil s a s pe r the Suppo rt Program - Cleanin g and Sanitising a n d contami nat ed food is to be disca rde d. Compl e te Re cord 16 – Correcti ve Actio n s .

(29)

29

Contami natio n by micro-o rg ani sms, chemi c al s o r physi cal objec ts . Food ha ndle rs to follow go od hygiene p ra c tice s in accordan ce with the Supp ort Program – Health and Hygiene Req u irem ent s. Manag er/ s up erviso r to und ertake we ekly che c ks to ensure

staff are followi

ng g ood hygie ne pra c tice s in accordan ce with the Supp ort Prog ram - Health an d Hygien e Req u irem ents . If control s are not being me t, manager/ s u pervisor to compl e te Re cord 16 – Co rrective Action s . If staff require retrai ning in f o llowin g goo d hygiene practices, compl e te Re cord 14 – Food Handl er Instru ction/Training .