SITXFSA004 Food Safety and Inventory

Resources

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Unit Code (s) and Names

Subject Cluster: Food Safety and Inventory (Operations)

(SITXMGT001, SITXFSA004 & SITXINV004)

Assessment Task

(Performance and Knowledge)

Subject Cluster: Food Safety and Inventory (Operations)

SITXMGT001 Monitor work operations

SITXFSA004 Develop and implement a food safety program

SITXINV004 Control stock

ASSESSMENT INSTRUCTIONS

PURPOSE OF THE ASSESSMENT TASK
Assessment Tool		Review and Develop a Food Safety Plan
To demonstrate satisfactory completion of this Assessment Task the learner must:			Satisfactory (S)	Not Satisfactory (NS)
§ Develop and implement a food safety plan according to for an industry food preparation organisation in line with regulatory requirements outlined in: § the organisation’s policies and procedures § product specifications § monitoring documentation			☐	☐
Overall Assessment Task Performance			Satisfactory (S)	Not Satisfactory (NS)
Assessment Task: Review and Develop a Food Safety Plan			☐	☐
Resources required for this Assessment Task
Skills must be demonstrated in an operational food preparation area. This can be: § AAPoly’s Training Kitchen (488 Swanston Street) § AAPoly’s Work Based Training Approved Host Organisations § The Food Act 1984 § Student Handout: Glossary of Industry Terms (Food Safety) § Student Handout: Guide to develop food safety program § Student Handout: Food safety program template – For retail and food services businesses (edition1.1) § Australia New Zealand Food Standards Code § AAPoly’s Food Safety Plan (Licensed Venue: 488 Swanston Street) § Template: SITXFSA004_Performance (2)(Guide) § Template: SITXFSA004_Performance (Product Flow Chart) § Website Resource: https://www2.health.vic.gov.au/public-health/food-safety § Website Resource: FNSANZ http://www.foodstandards.gov.au/Pages/default.aspx § Website Resource: HACCP http://www.haccp.com.au/ § Website Resource: Victorian State Government Food Safety https://www2.health.vic.gov.au/public-health/food-safety
Instructions for Trainer and Assessors
This assessment task has to be conducted as per the Assessment Conditions:
☐	In class	In an Industry Workplace	In a Simulated Industry Environment
Instructions for the assessment
§ Attendance must be recorded in the Attendance Spreadsheet § The assessment is to be completed according to the Assessment task instructions § Food safety plan must be typed and presented in a professional manner and to industry standards
Assessment Task Duration
Week 5
Learner Evidence Submission Requirements
§ Completed and signed Food safety plan the required information as specified in assessment task. All food safety documentation must also be included.

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

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”.
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.
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
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).
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”
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:

Nature of business
Scope of products
Major customers
Commitment to quality statement
Organisational chart showing positions within the organisation responsible for food safety

SECTION 2

2.3 Write the product description for each 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:

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

PART A

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

Food Safety Program

Template for

(Insert Business name here)_

Table of Contents

1	INTRODUCTION
2	HACCP PLAN
	2.1	HACCP Team
	2.2	Scope
	2.3	Product Description and Intended Use
	2.4	Process Flow Chart
	2.5	Hazard Analysis
	2.6	Hazard Audit Table
		2.6.1 Justification Table
		2.6.2 Verification Table
3	SUPPORT PROGRAMS
	3.1	Maintenance Program
	3.2	Approved Supplier Program
	3.3	Good Food Handling Practices
	3.4	Cleaning and Sanitation Program
	3.5	Pest Control Program
	3.6	Personal Hygiene Program
	3.7	Product Recall Program
	3.8	Staff Training Program
	3.9	Calibration Program
	3.10	Internal Audit
	3.11	Document and Data Control Program
4	APPENDICES
	Form 3a	Supplier Approval Letter
	Form 3b	Supplier Approval Application
	Form 3c	Approved Supplier List
	Form 4	Temperature Monitoring Sheet
	Form 5	Defrost Record
	Form 6	Chilling Foods Record
	Form 7	Reheat and Displaye Record
	Form 8	Product Monitoring Record
	Form 9	Product Dispatch Record
	Form 10	Pre Operational Checklist
	Form 11	Food Wash Record
	Form 12a	Cleaning Schedule Daily
	Form 12b	Cleaning Schedule Record Weekly
	Form 12c	Cleaning Schedule Monthly
	Form 13	Staff Training Record
	Form 14	Monthly Maintenance Record
	Form 15	Internal Audit Checklist
	Form 16	Product Testing Schedule
	Form 17	Calibration Record
	Form 18	Pest Control Record

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.

Introduction

Nature of Business
Scope of Products
Major Customers
Quality Statement
Organisational Chart
Organisational Responsibility for food safety

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.

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.

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.

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.

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.

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

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
Area		M	T	W	T	F	S	S	Corrective action	Initials
Coolroom	AM
Coolroom	PM
Freezer	AM
Freezer	PM
	AM
	PM
	AM
	PM

Week commencing:__

Area		Temperature (°C)							Corrective action	Initials
Area		M	T	W	T	F	S	S	Corrective action	Initials
Coolroom	AM
Coolroom	PM
Freezer	AM
Freezer	PM
	AM
	PM
	AM
	PM

Week commencing:__

Area		Temperature (°C)							Corrective action	Initials
Area		M	T	W	T	F	S	S	Corrective action	Initials
Coolroom	AM
Coolroom	PM
Freezer	AM
Freezer	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	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
Area / Equipment	Who is responsible	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
Area / Equipment	Who is responsible	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

Ice Slurry Method standard is 0°C with a +/- 1°C tolerance (can be -1°C to +1°C).
Boiling Water standard is 100°C with a +/- 1°C tolerance (can be 99°C to 101°C).
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

Include in your report:

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

IMPLEMENTATION OF A FOOD SAFETY PROGRAM

***END OF PAPER***

FOOD (COLD)

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