Assignment Hippo Loader





Food Safety and Inventory Assignment

SUBJECT CLUSTER: FOOD SAFETY AND INVENTORY (OPERATIONS)

(SITXMGT001, SITXFSA004 & SITXINV004)

ASSESSMENT TASK: REVIEW AND DEVELOP A FOOD SAFETY PLAN

The project for SITXFSA004 Develop and implement a food safety plan consists of 2 parts, Part A and Part B.

Part A requires you to review any existing food safety plan as this may exist in your workplace or organisation.

A review needs to reflect the requirements for a Food safety plan as outlines in the attached “guide to develop food safety program”. Where no organisational documentation exists, you are required to develop a food safety paln for your organisation using the provided templates or as instructed.

The criteria included in the marking guide provide an overview of key aspects to be included, for reference.

Part B of the assessment requires students to implement the developed food safety plan and critically reflect on the key aspects for successful implementation, communication requirements, monitoring and continuous improvement of processes and procedures in a report.

PART A

  1. You are required to review any existing food safety plan as may exist in your workplace or organisation. A review needs to reflect the requirements for a Food safety plan as outlined in the attached document “guide to develop food safety program”.
  1. Where no organisational information for a food safety plan exists, you are required to develop this by using the provided template and the associated guide, following each section in detail and reflecting your organisation. You are required to list all food products as relevant, including descriptions for each dish or product, a process flow chart for each and conduct a hazard analysis reflecting the flowchart processes identified.
  1. The following links provide access to the food standards code http://www.foodstandards.gov.au/code/Pages/default.aspx

and the requirements for a food safety plan:

http://www.foodstandards.gov.au/code/userguide/Documents/Guide%20321%20FINAL.pdf

  1. Where additional space is required you may attach copied template pages or your own documents and clearly reference these to the sections (for example Attachment 1 – 2.6 Hazard Audit Table).
  1. Where no organisational documentation exists for procedures, you are required to provide these in form of statements which clearly describe what the processes and procedures are, for example maintenance, suppliers etc. and link these to the relevant forms provided in the appendices or the Futura forms and templates located in the support folder “Food safety docs”
  1. Additional instructions to support your food safety plan are provided below as relevant to provide detailed information

SECTION 1

Open the food_safety_program_template and the guide_to_develop_food_safety_program for reference, and write the introduction outlining the vision of the organisation, including commitment to provide safe food for customers and processes and procedures in place to ensure this achieved.

This should be followed by information which outlines the following aspects in sufficient detail:

  1. Nature of business
  2. Scope of products
  3. Major customers
  4. Commitment to quality statement
  5. Organisational chart showing positions within the organisation responsible for food safety

SECTION 2

2.3 Write the product description foreach menu item including the ingredients and information required in the table. Ensure you include the consumer as this will assist down the track to determine risk factors like allergens, based on the ingredient information. Where a dish consists of multiple, different components, these must be addressed separately.

2.4 Use the template “SITXFSA004_Performance (Product Flow Chart)” and determine the steps from receiving to storage that apply for each product/ dish you have established in 2.3.

2.5 Using the CCP tree in the guide, conduct a Hazard analysis for each product listed in the flowcharts you have created. Analyse each step of the CCP tree reflected in Questions 1-5 as relevant. This is an extensive process and must be followed thoroughly to ensure all hazards are identified.

2.6 Next step is to identify the control measures required for each critical control point you have identified. What will need to be done? How? Who?

Follow the remaining criteria for 2.6.1 to 2.6.5 based on the instructions in the template and link procedures and processes to HACCP forms as relevant.

SECTION 3

List the support programs you develop or have in place to support the food safety program and provide concise details of what they intend to do and how this achieved.

Examples of policies include but are not limited to:

  • Maintenance – including design, construction and condition of premises, equipment, vessels or vehicles;
  • Approved Supplier Program;
  • Good Food Handling Practices;
  • Cleaning and Sanitation;
  • Pest Control Program;
  • Personal Hygiene Program;
  • Product Recall Program;
  • Staff Training Program;
  • Calibration Program;
  • Internal Audit Program;
  • Document and Data Control Program;
  • Incident Register;
  • Sickness Register etc.

PART B

You are required to implement the developed food safety plan and critically reflect on the key aspects for successful implementation, communication requirements, monitoring and continuous improvement of processes and procedures in a report.

Include in your report:

  1. How did you prepare for the implementation?
  2. Who did you consult with?
  3. Provide an overview of briefing details provided to you colleagues
  4. Which communication channels have you put in place to communicate issues in a timely manner?
  5. Which processes and procedures have you implemented to ensure all processes are and will be followed correctly?
  6. How will you evaluate and monitor each aspect of the food safety program?
  7. Which steps have you put in place to identify improvements to your processes and procedures and include these in a timely manner?

PART A

  1. You are required to review any existing food safety plan as may exist in your workplace or organisation. A review needs to reflect the requirements for a Food safety plan as outlined in the attached document “guide to develop food safety program”.

FOOD SAFETY PLAN TEMPLATE

In this Section you should give a general introduction to your organisation and outline the principle of management’s commitment to the development and implementation of a Food Safety Program. This could include:

® Nature of business

® Scope of products

® Major customers

® Commitment to quality statement

® Organisational chart showing positions within the organisation responsible for food safety

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

  1. Introduction
  • Nature of Business
  • Scope of Products
  • Major Customers
  • Quality Statement
  • Organisational Chart
  • Organisational Responsibility for food safety
  1. HACCP-based Food Safety Plans

2.1 HACCP Team

In this section record the team that is responsible for developing and maintaining this food safety plan, updating the HACCP manual, analysing and improving procedures and implementing effective controls to manage food safety risks.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

The HACCP team includes:

NAME

POSITION IN COMPANY

TEAM LEADER

TEAM MEMBER

TEAM MEMBER

TEAM MEMBER

2.2 Scope and Purpose

In this section document the scope and purpose of the food safety plan.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

your Industry Guide.

·

your Industry Guide.

  • Product Description and Intended Use

In this section complete details for each product you produce (the example layout below can be used as a guide).

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

your Industry Guide.

·

Product Name

Ingredients used/composition

Form

Packaging

Shelf Life

Storage and Transport

Intended Use

Consumer

  • Process Flow Chart

In this section construct a flow chart for each product or like-products by providing a simple, clear description of the steps involved in your process.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

your Industry Guide.

your Industry Guide.

2.5 Hazard Analysis

In this section carry out a Hazard Analysis for each product or like products in your process.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program,

your Industry Guide, and the CCP Decision Tree (located in general guide).

Note:

CCP’s should be decided using the CCP decision tree and should assume that the control measures are followed.

Copy more pages of the table as needed.

CCP= Critical Control Point SP= Support Program

PROCESS STEP

HAZARD

CONTROL MEASURE

Q1

Q2

Q3

Q4

Q5

CCP

In this section complete details for each product you produce (the example layout below can be used as a guide).

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

your Industry Guide.

·

  • Product Description and Intended Use

Product Name

Ingredients used/composition

Form

Packaging

Shelf Life

Storage and Transport

Intended Use

Consumer

Process Flow Chart

In this section construct a flow chart for each product or like-products by providing a simple, clear description of the steps involved in your process.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

your Industry Guide.

your Industry Guide.

Hazard Analysis

In this section carry out a Hazard Analysis for each product or like products in your process.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program,

your Industry Guide, and the CCP Decision Tree (located in general guide).

Note:

CCP’s should be decided using the CCP decision tree and should assume that the control measures are followed.

Copy more pages of the table as needed.

CCP= Critical Control Point SP= Support Program

PROCESS STEP

HAZARD

CONTROL MEASURE

Q1

Q2

Q3

Q4

Q5

CCP

  • Product Description and Intended Use

Product Name

Ingredients used/composition

Form

Packaging

Shelf Life

Storage and Transport

Intended Use

Consumer

Process Flow Chart

In this section construct a flow chart for each product or like-products by providing a simple, clear description of the steps involved in your process.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

your Industry Guide.

your Industry Guide.

Hazard Analysis

In this section carry out a Hazard Analysis for each product or like products in your process.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program,

your Industry Guide, and the CCP Decision Tree (located in general guide).

Note:

CCP’s should be decided using the CCP decision tree and should assume that the control measures are followed.

Copy more pages of the table as needed.

CCP= Critical Control Point SP= Support Program

PROCESS STEP

HAZARD

CONTROL MEASURE

Q1

Q2

Q3

Q4

Q5

CCP

  • Product Description and Intended Use

Product Name

Ingredients used/composition

Form

Packaging

Shelf Life

Storage and Transport

Intended Use

Consumer

Process Flow Chart

In this section construct a flow chart for each product or like-products by providing a simple, clear description of the steps involved in your process.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

your Industry Guide.

your Industry Guide.

Hazard Analysis

In this section carry out a Hazard Analysis for each product or like products in your process.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program,

your Industry Guide, and the CCP Decision Tree (located in general guide).

Note:

CCP’s should be decided using the CCP decision tree and should assume that the control measures are followed.

Copy more pages of the table as needed.

CCP= Critical Control Point SP= Support Program

PROCESS STEP

HAZARD

CONTROL MEASURE

Q1

Q2

Q3

Q4

Q5

CCP

2.6 Hazard Audit Table

In this section set up the Hazard Audit table for each product or like products in your process.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program

your Industry Guide.

Copy more pages of the table as needed.

Step

Hazard

Control Measure

Monitoring Procedures

Critical Limits

Corrective Action

Records

What:

How:

When:

Who:

What:

How:

When:

Who:

What:

How:

When:

Who:

Step

Hazard

Control Measure

Monitoring Procedures

Critical Limits

Corrective Action

Records

What:

How:

When:

Who:

What:

How:

When:

Who:

What:

How:

When:

Who:

What:

How:

When:

Who:

2.6.1 Justification Table

Hazard/Control Measure

Critical Limit

Reference/Justification

2.6.2 Verification Table

CCP or Support Program

Verification Activity

Frequency

Person Responsible

Records

Corrective Action/Comments

  1. SUPPORT PROGRAMS

In the following sections document information on policies and procedures for each of the Support Programs established in your organisation.

Refer to:

the General Guidelines for the development and implementation of a food safety program

your Industry Guide.


3.2 APPROVED SUPPLIER Program

In this section document your Approved Supplier Program.

An example guide of an Approved Supplier Program and documents required is as follows:

All goods and services are to be sourced from an approved supplier.

Suppliers are required to complete the Supplier Approval Application (Form 3b) which is sent to each supplier along with the Supplier Approval Letter (Form 3a).

It is your responsibility to determine criteria for approving and maintaining suppliers (eg HACCP program required for high risk ingredients).

All suppliers approved are listed on the Approved Supplier List (Form 4) along with the products they supply.

Documents provided by the supplier and the completed Supplier Approval Application Form need to be kept.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program

your Industry Guide.

3.3 GOOD FOOD HANDLING PRACTICES

In this section document information on policies and procedures for Good Handling Practices established in your organisation.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

Appendix 5 of this document for an example of good food handling policy.

Ensure that you incorporate all areas relevant to your business.

3.4 CLEANING AND SANITATION PROGRAM

In this section, document information on policies and procedures for the Cleaning and Sanitation Program established in your organisation.

Ensure that you incorporate the relevant aspects of the premises, equipment and food transport vehicles as part of the program.

A Pre-Operational Checklist is a useful tool. This type of check can be used at the commencement of each shift/day to ensure the premises and equipment are satisfactory for use. Ths can be carried out daily before processing to ensure that all surfaces are clean prior to use. An example is found in Form 8 of the Appendix.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

3.5 PEST CONTROL PROGRAM

In this section document information on policies and procedures for the Pest Control Program established in your organisation.

Animals and pests including insects and rodents must be excluded from the premises. As an example, any evidence of pests can be recorded on the Pre-Operational Checklist (Form 8).

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

3.6 PERSONAL HYGIENE PROGRAM

In this section document information on policies and procedures for the Personal Hygiene Program established in your organisation.

Personal hygiene is a vital part of minimising the risk of food poisoning or a contamination incident affecting the business.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

3.7 PRODUCT RECALL PROGRAM

In this section document information on policies and procedures for the Product Recall Program established in your organisation.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program

your Industry Guide.

3.8 STAFF TRAINING PROGRAM

In this section document information on policies and procedures for the Staff Training Program established in your organisation.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program and

your Industry Guide.

All staff must be trained to enable them to perform their job safely and competently. All staff are trained for their appropriate work activity, which may include at least:

Good personal hygiene;

Food handling procedures; and

Cleaning and sanitation.

Records of staff training should be kept. An example of a Staff Training Matrix, where staff training can be recorded, is shown in Form 9 of the Appendix.

3.9 CALIBRATION PROGRAM

In this section document information on policies and procedures for the Calibration Program established in your organisation.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program and

your Industry Guide.

All equipment used at the premises must be calibrated and maintained in working order.

Records must be kept and an example of hand-held thermometers calibrated monthly on a Monthly Maintenance Checklist is shown in Form 1 of the Appendix. If in-house calibration of the temperature gauges on coolrooms/freezers occurs then this is also recorded on the same checklist.

Thermometer gauges on coolrooms, freezers and ice rooms should be calibrated regularly, for example every 6 months and the calibration result recorded.

An example of calibration intervals and methods in shown in Appendix 3 of the General Guidelines for the Development and Implementation of a Food Safety Program.

3.1 Maintenance Program

In this section, document information on policies and procedures for the Maintenance Program established in your organisation.

Ensure that you include the relevant aspects of the premises, equipment and food transport vehicles as part of the program. An example of a Monthly Maintenance Checklist can be found in the Appendix (Form 1) and Pre-Operational Checklist (Form 8) of this document.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

3.10 INTERNAL AUDIT PROGRAM

In this section document information on policies and procedures for the Internal Audit Program established in your organisation.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

your Industry Guide.

Internal audits are conducted to ensure that procedures and practices used at the business are being controlled adequately according to what is documented in this manual and in the records associated with this manual.

An example of an Internal Audit Checklist is shown in Form 10 of the Appendix. Where non-conformities are found, corrective actions are taken and recorded.

3.11 DOCUMENT AND DATA CONTROL PROGRAM

In this section, document information on policies and procedures for the Data and Document Control Program established in your organisation.

Refer to:

the General Guidelines for the Development and Implementation of a Food Safety Program.

your Industry Guide.

Appendices

Table of Contents

Form 3a

Supplier Approval Letter

Form 3b

Supplier Approval Application

Form 3c

Approved Supplier List

Form 4

Product Receival Sheet

Form 5

Temperature Monitoring Sheet

Form 6

Defrost Record

Form 7

Chilling Foods Record

Form 8

Reheat and Displaye Record

Form 9

Product Monitoring Record

Form 10

Product Dispatch Record

Form 11

Pre Operational Checklist

Form 12

Food Wash Record

Form 13a

Cleaning Schedule Daily

Form 13b

Cleaning Schedule Record Weekly

Form 13c

Cleaning Schedule Monthly

Form 14

Staff Training Record

Form 15

Monthly Maintenance Record

Form 16

Internal Audit Checklist

Form 17

Product Testing Schedule

Form 18

Calibration Record

Form 19

Pest Control Record

Figure 1 CCP Decision Tree

Form 3a: Supplier Approval Letter

Application to supply goods

Dear supplier,

Our business is committed to providing our customers with product that is of the highest quality and which complies with the requirements of the Food Production Food Act 2003 and the Food Regulation 2004.

To facilitate this commitment we have implemented a food safety program that complies with these requirements. This program identifies the potential food safety hazards and, where necessary, introduces measures to control and correct them.

A critical component of this food safety program requires all suppliers of product to demonstrate that their goods are produced with due care. We therefore ask that you complete the attached application to join our Approved Suppliers List. Once completed the form should be returned to us at the address below.

This business values your past custom and upon receiving details of your commitment to a food safety program, we look forward to continuing our business relationship and your assistance in offering our customers the highest possible level of food safety.

Yours sincerely

Name of business

Postal address of business:

Contact name:

Contact details:

Form 3b: Supplier Approval Application

Supplier Details

Registered Name:

Trading As:

Address:

Contact:

Phone:

Mobile:

Fax:

Details of product that you will supply

Details of current food safety or quality assurance programs (which may include: HACCP accreditation or testing program eg. NSW Food Authority licence)

Please complete the above details and return as soon as possible

Note: All details provided to us will be treated as confidential and only used to support the accredited supplier requirements of our food safety program

Form 3c: Approved Suppliers List

List of suppliers to our business (including suppliers of product, packaging and ingredients)

Date supply started

Food supplier trading name

Foods supplied to the hotel

Supplier contact details

HACCP / ISO 22000 Registration Number

Expiry Date

Approved By

11 – 2016

MORCO FRESH

FRUIT & VEG / EGGS

MARKET ROAD, SUNSHINE 3020

HACCP FSAU16/9079

30/09/18

A Johnson

For

Date

Supplier name

Products Supplied

Product Temperature

Visual Inspection

Corrective Action

Signature

m 4: Product Receival Sheet

Form 5: Temperature Monitoring Sheet

Temperature for each area is recorded twice daily when being used

Week commencing:________

Area

Temperature (°C)

Corrective action

Initials

M

T

W

T

F

S

S

Coolroom

AM

PM

Freezer

AM

PM

AM

PM

AM

PM

Week commencing:_________________________

Area

Temperature (°C)

Corrective action

Initials

M

T

W

T

F

S

S

Coolroom

AM

PM

Freezer

AM

PM

AM

PM

AM

PM

Week commencing:_________________________

Area

Temperature (°C)

Corrective action

Initials

M

T

W

T

F

S

S

Coolroom

AM

PM

Freezer

AM

PM

AM

PM

AM

PM

Form 6: Defrost record

Defrosting Temperatures (potentially hazards foods 1°C to 5°C)

FOOD

START DATE

SIGN

FINISH DATE

FINAL TEMP

SIGN

Form 7: Chilling FoodsTemperature

(cooling of foods 60°C to 21°C within 2 hours / 5°C or below within a further 4 hours (total 6 hours)

FOOD

START TIME

START TEMP

TEMP AFTER 2 HRS

TEMP AFTER 6 HRS

SIGN

Form 8: Reheat and Display Record

FOOD

TEMPERATURE

SIGN

Heat Treatment Temperature (cooking of foods 75°C or above / reheating of foods 60°C or above)

Food Display Temperature (hot foods 60°C or above / cold foods 5°C or below)

FOOD

TEMP

SIGN

FOOD (COLD)

TEMP

SIGN

BUFFET

FOOD

TEMP

SIGN

FOOD

TEMP

SIGN

Hot Holding Temperature (potentially hazardous foods 60°C or above)

Form 9: Product Monitoring Sheet

Date

Product type

Temperature of product

Chemicals used

Other comments

Signed

Form 10: Product Despatch Sheet

Date

Batch Number

Temperature

Company Supplied to

Form 11: Pre-Operational Checklist

Complete at the commencement of each shift/day

Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column

Completed by:_____________________________

Date

Corrective Action

Premises clean and tidy

Processing areas clean and tidy

No evidence of pests

Hand washing facilities clean and accessible with soap and paper towels available

Food contact surfaces clean

All equipment clean

All packaging material stored correctly

Coolrooms/Freezers and/or Ice Rooms clean and tidy

Food transport vehicles clean and tidy

FOODS

PH OR PPM

TIME PERIOD

SIGN

Form 12: FOOD WASH RECORD

Food Wash (pH 3 or below for 1 minute) (100ppm for 5 minutes)

Corrective Action

Sign

NAME

POSITION

SIGN

Head Chef

Hotel Manager

Area / Equipment

Who is responsible

Completed

M

T

W

T

F

S

S

Kitchen Floors

Cool room Floors

Kitchen Hand

Chef

Preparation Benches

Kitchen Hand

Chef

Meat Slicer

Mixers

Kitchen Hand

Chef

Stoves, Ovens, & Other cooking equipment

Kitchen Hand

Chef

Can Opener

Kitchen Hand

Chef

Utensils, cutlery & Crockery

Kitchen Hand

Chef

Dish Washing Machine

Kitchen Hand

Chef

Rubbish bins in food preparation areas

Kitchen Hand

Chef

Canopy

Kitchen Hand

Chef

Walls, Ceilings, Light Fittings

Kitchen Hand

Chef

List every fixture and fitting requiring daily clean ü indicates it has been cleaned

Checked By:

Please initial on checking

List every fixture and fitting requiring daily clean ü indicates it has been cleaned

Checked By:

Please initial on checking

Form 13a CLEANING SCHEDULES DAILY

Area / Equipment

Who is responsible

Completed

M

T

W

T

F

S

S

Kitchen Floors

Cool room Floors

Kitchen Hand

Chef

Preparation Benches

Kitchen Hand

Chef

Meat Slicer

Mixers

Kitchen Hand

Chef

Stoves, Ovens, & Other cooking equipment

Kitchen Hand

Chef

Can Opener

Kitchen Hand

Chef

Utensils, cutlery & Crockery

Kitchen Hand

Chef

Dish Washing Machine

Kitchen Hand

Chef

Rubbish bins in food preparation areas

Kitchen Hand

Chef

Canopy

Kitchen Hand

Chef

Walls, Ceilings, Light Fittings

Kitchen Hand

Chef

List every fixture and fitting requiring daily clean ü indicates it has been cleaned

Checked By:

Please initial on checking

List every fixture and fitting requiring daily clean ü indicates it has been cleaned

Checked By:

Please initial on checking

Form13b: CLEANING SCHEDULES WEEKLY

Form 13c : CLEANING SCHEDULES MONTHLY

Area / Equipment

Who is responsible

Completed

Jan

Feb

Mar

Apr

May

June

July

Aug

Sept

Oct

Nov

Dec

Extraction canopies

External company

Stoves, Ovens, & Other cooking equipment

Can Opener

Kitchen Hand

Chef

Dish Washing Machine

Kitchen Hand

Chef

Rubbish bins in food preparation areas

Kitchen Hand

Chef

Canopy

External company

Cool Rooms

Kitchen Hand

Chef

Ovens

Kitchen Hand

Chef

Walls, Ceilings, Light Fittings

Kitchen Hand

Chef

List every fixture and fitting requiring monthly clean ü indicates it has been cleaned

Checked By:

List every fixture and fitting requiring monthly clean ü indicates it has been cleaned

Checked By:

Form 14: Staff Training Matrix

Record all food safety training conducted by staff involved in the business

Date

Staff member

Type of training

Trained by

Staff signature

Form 15: Monthly Maintenance Checklist

Completed at the end of each month.

Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column

Completed by:_____________________________ Date:____________________

Item

S/U

Corrective action/Comment

Processing Area

Ceiling, walls and floors free from cracks and other signs of damage

Food processing benches free from rust, damage and deterioration

All equipment free from rust, damage and deterioration – no exposed wood present

Lights above processing area covered

All sinks (including hand washing) accessible and in working order

Other fitting and fixtures in good condition and in working order

Coolrooms/Freezers/Ice Room

Walls, floors and ceiling clean and in good condition

Shelving free from rust and kept cleaned

Lights covered

Seals clean and in good condition

Cooling units free from rust and corrosion

Storage Areas

Chemicals stored separately to food and packaging material

All food and packaging material stored in a manner to prevent contamination

Staff Amenities (eg. toilets, staff rooms)

Staff amenities kept clean and tidy

Hand washing facilities accessible and in good order

Pest Control

No sign of pest within processing area, storage area or staff amenities

Rodent and insect bait stations maintained and correctly situated

Comments/Further Action:

Form 16: Internal Audit Checklist

Complete every 6 months

Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column

Completed by:_____________________________ Date:____________________

Section

S/U

Corrective Action

1. Management responsibility

Is the food safety statement still current?

Is the scope and purpose still current?

Are the members of the HACCP team still current?

2. HACCP Plan

Are the product specifications still valid?

Is the flow chart still correct?

Is the Risk Analysis still valid?

3. Premises and Equipment

Has the Monthly Maintenance Checklist been completed?

Have the Temperature Monitoring Sheets been completed?

4. Supplier Approval Program

Is the Supplier Approval List up to date?

5. Food Handling Procedures

Is the Treatment Register Sheet up to date?

Has the Fish Treatment Diary been completed?

Have the Product Dispatch Monitoring Sheets been completed?

6. Testing and Calibration

Have water and ice tests been completed?

Are all results within the Standards specified?

Have any results which exceed the Standards been reported to the NSW Food Authority

Have all thermometers and temperature gauges been calibrated every six months?

7. Cleaning and Sanitation

Has the Pre-Operational Checklist been completed?

Are the chemicals listed still used?

8. Pest Control

Are procedures still correct?

Are pest company records available?

9. Personal Hygiene

Have all staff been briefed on personal hygiene?

10. Product Identification and Traceability

Is the list of customers up to date?

Are invoices for each sale available?

11. Food Recall

Is there a copy of the FSANZ Food Recall Protocol available?

Are the contact numbers up to date?

12. Staff Training

Is the Staff Training Matrix up to date?

Comments/Further Action:

Form 17: Product Testing Schedule

As an example of a verification activity, finished product testing can be undertaken to verify that the practices and procedures in place at this business are achieving safe food. Five samples of the same product can be sampled (can be pooled) and provided to the laboratory. An example of schedule of tests follows.

Product

Testing frequency

Tests

Standard

Calibration Record

Critical Limits

  1. Ice Slurry Method standard is 0°C with a +/- 1°C tolerance (can be -1°C to +1°C).
  2. Boiling Water standard is 100°C with a +/- 1°C tolerance (can be 99°C to 101°C).
  3. Calibration will be undertaken monthly and recorded.

Date

Thermometer ID

Temperature in ice slurry

Temperature in boiling water

Corrective Action

Signature

24/04

THER 01

0.3°C

100.2°C

Nil

Bill Francis

PROBE 1

PROBE 2

PROBE 3

BAR

BQT

Pest Control Record

CCP TREE

PART B

You are required to implement the developed food safety plan and critically reflect on the key aspects for successful implementation, communication requirements, monitoring and continuous improvement of processes and procedures in a report.

Include in your report:

  1. How did you prepare for the implementation?
  2. Who did you consult with?
  3. Provide an overview of briefing details provided to you colleagues
  4. Which communication channels have you put in place to communicate issues in a timely manner?
  5. Which processes and procedures have you implemented to ensure all processes are and will be followed correctly?
  6. How will you evaluate and monitor each aspect of the food safety program?
  7. Which steps have you put in place to identify improvements to your processes and procedures and include these in a timely manner?
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