1. Developing a Food safety Plan

2. What do you do with FSP

3. 14 steps and 7 HACCP principles
These are:
Write a Food safety policy
Provide information about the Firm
Responsibility chart
1. Assemble the HACCP Team
2. Describe the product
3. Identify the intended use
4. Construct a flow chart
5. On-site confirmation of flow chart
6. Conduct a hazard analysis (Principle 1)
7. Determine the critical control points (CCPs) (Principle 2)
8. Establish critical limits for each CCP (Principle 3)
9. Establish monitoring systems for each CCP (Principle 4)
10. Establish corrective actions (Principle 5)
11. Establish verification procedures (Principle 6)
12. Establish documentation and record keeping (Principle 7)
Support programs

4. Acceptance of a Food safety Program
It is one thing to have a FSP and another to make it achieve the desired outcome.
The FSP will set out what has to be done to prevent effect of food hazards
How to do it
How to train staff
How to keep records so u can prove the FSP has been followed.
The hardest thing is to achieve behavior modification

6. Behavior Modification
It is important that workers feel they have ownership of the FSP then they are more likely to believe in its value and follow the procedures
Having staff involved in a HACCP team
Use existing SOPs as much as possible
Involve a variety staff in reviews and inspections
Give feedback to suggestions made by staff and HACCP committee

7. What about existing documentation?
If it works Don’t Fix it
Some catering and retail operations have been following either formal or informal food safety programs to varying degrees for some time. There is no need for FSP to change or duplicate existing documentation.
More chance of acceptance of the FSP if it incorporates existing procedures
You may alter existing documents to meet the new requirements.
Better acceptance if there is less change in staff procedures.
If information that is already available in another systems like HR , there is no need for it to be duplicated.
For example, if you need to develop a list of staff and their food handling duties, you can reference existing job or position descriptions, work orders or other similar documents.

8. Support Programs included
Examples of support programs include:
– Illness policy
– Cleaning and sanitizing procedures
– Garbage removal
– Pest control
– Equipment selection
– Employee hygiene.

9. Support Programs

10. 1. Food Safety Policy Mission statement
This statement must list the need for high standards of hygiene .
confirm the commitment that the company has to ensure that hygiene is a priority.
The points to be included are:
clear company statement of quality
acceptance of aims of legislation
requirements of company staff and food suppliers
company’s aim to operate the business with all due diligence

11. 1.1 Scope and Purpose
The scope and purpose of the HACCP food safety program should be defined.
The scope is a statement outlining the products and processes covered by the HACCP plan and the parts of the operations it covers (the start and end point).
The scope of the plan is important, as it is a reference point for many of the following steps involved in developing other HACCP plans in the business.
The purpose of the food safety program should also be defined. The purpose is a statement of the reason the program has been put into practice.
For example: to ensure food safety and to enhance quality.

12. 2. Provide info. about the Firm

13. 3. Assemble the HACCP Team
The HACCP team, responsible for developing and maintaining this food safety plan, must be identified.
Where possible, this should be a multidisciplinary team using expertise from various groups within the site(s).
Team Constitution and Procedures need to be developed
Who take minutes
What happens to minutes
What constitutes a quorum
How many meeting can a member miss etc.

14. 3. The HACCP Team
A HACCP team should ideally consist of between three to seven people all with some knowledge of the food-related operations within the business and/or knowledge of the food safety hazards associated with the product.
The HACCP team leader is usually nominated.

15. 3. The HACCP Team
NAME
POSITION IN COMPANY
TEAM LEADER
TEAM MEMBER

16. 4. Product Description
The products covered by the program and their intended use must be defined.
The product(s) should be described and the intended use(s) outlined as these assist in determining what hazards are associated with your product by describing the nature of the product.
Most businesses will need to state here if the product is to be cooked prior to consumption by the consumer, further processed by another business and/or served without any further processing.

17. 4. Product Specifications may include the following information
Product name (e.g. name used on the product)
Ingredients used
Form in which the product is sold (e.g. fresh/frozen/shelf-stable)
Type of primary and secondary packaging (e.g. primary: packaging in contact with product, secondary: outer pack)
Preservation methods (if any)
Shelf life
Storage and transport conditions required for the product
Labelling (e.g. noting of any known allergens if required)

18. Product Description Product Name Ingredients used/composition Form
Packaging
Shelf Life
Storage and Transport
Intended Use
Consumer

19. 5.Intended Use of Product
It is also important to consider who will eat the food.
If the business sells its product to the general public, then it could be expected that the product would be consumed by anyone. If it sells directly to at-risk groups, then this should be stated in the intended use.
The intended use by the consumer (e.g. indicate if the food is ready-to-eat or requires further processing)
The consumers of the product (e.g. general population or specific group, such as a vulnerable population)

20. 6. Process Flow Chart
The purpose of a process flow chart is to provide a simple, clear description of the steps involved in your process, ensuring that all processes mentioned in your scope are covered.
You may choose to draw a process flow chart for each product you produce or group products which use a similar process.
For example a food premises may have a separate process flow chart for a beef stew and a curry beef OR they may wish to group these and call their process flow chart – “Process Flow Chart for Wet Sauce Dishes”.
The flow chart you develop should include all steps the product goes through while under your control, and in order of operation.
It should also include any inputs into the process including ice, salt, food ingredients and chemicals etc. The use of symbols (for operation, storage, transport etc. is optional.

21. 6. Activities shown on Flow chart

22. 6.Process Flow Chart

23. 6.Process Flow Chart

30. 6.Walk through the Flow Chart
It is important that the flow chart(s) are correct and complete as they are the basis for the hazard analysis.
The HACCP team should take the flow chart to the area(s) where the food is handled and follow through the operations using the flow chart to ensure it shows that the same process is actually happening.
If the process is different to what has been documented in the flow chart, then the flow chart should be corrected to reflect actual process.
You may find it useful to ask someone in the business that hasn’t been involved in drawing the flow chart to check the diagram.
Often a fresh set of eyes will see things overlooked by those more closely involved in the process.

31. 6. Hazard Analysis
All potential hazards that may occur at each step outlined in the flow chart must be identified.
When deciding what hazards may occur, consideration should be given to:
• the process that is occurring;
• the particular properties of the product;
• any other raw materials added;
• equipment in contact with the food;
• amount of contact by food handlers; and
• packaging or storage containers.
When identifying the hazards, only consider what is happening at
that step. If other food substances are added, hazards related
with these ingredients would also need to be identified

32. What is a hazard?
A hazard is a biological, chemical or physical agent, or condition of food with the potential to cause an adverse health affect.
Typical hazards include:
• Growth of food poisoning microorganisms (pathogens)
• Microbial or physical contamination from food handlers
• Microbial or physical contamination from equipment
• Survival of food poisoning microorganisms
Use decision tree to identify CCPs

33. Control measures
Once a hazard has been identified, the next step is to consider what control measure(s) can be used for each hazard.
Control measures (also referred to as preventative measures) are anything that will prevent, eliminate or reduce the hazard from occurring.
In some cases effective support programs are sufficient to control a hazard (e.g. a cleaning and sanitation program) and so these can be documented as the control measure.
In other cases, specific activities other than support programs are required to control a hazard, these are referred to as critical control points
More than one control measure may be used to control a hazard, and a control measure may be used for more than one hazard.

34. 2.5.1 Determine Critical Control Points
As part of the hazard analysis,
CCP’s must be identified.
CCP’s are defined as a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Determining if a CCP is needed can be achieved by using the CCP decision tree

35. The CCP Decision Tree
The decision tree is a series of questions that should be asked for each hazard at each step to determine if a CCP is required at that step.
It would be expected that different types of businesses will have different CCP’s, although generally speaking CCP’s would include cooking, storage and transportation steps for ready-to-eat products.
Sometimes, the CCP Decision Tree will identify a hazard as a CCP, but if an effective support program has been put in place (eg Cleaning and Sanitation Program) then the CCP can be classified as a support program instead.

36. Risk Analysis
Accept
Reject

37. Acceptable Risk
If a risk cannot be controlled other than trying to purchase safe raw material you need to assess the risk
To assess the risk there are three factors to consider
How often is the food consumed
What is likelihood that an illness will develop
Chance that food in contaminated
Pathogenistity of disease causing agent
What is the consequence of illness
How severe are the symptoms

39. 2.6 Hazard Audit Table
The Hazard Audit Table is used to determine how you will control each of your Critical Control Points. For each CCP you will need to establish and document:
The critical limit;
How you will monitor it;
What to do if you exceed the critical limit; and
How you will record you CCP results. Note: All CCPs will need to be recorded.

40. Hazard Audit Table

43. Establish Critical Limits
Once a business has identified its CCP’s, it must determine at what point the product may become unsafe at that particular step in the process.
Numerical values must include units and maximum, minimum or acceptable range of values.
Critical limits usually refer to a parameter that can be checked while the step is occurring (e.g.. time) so that if the limit is exceeded, effective corrective action can be taken immediately to correct the process and to prevent the unsafe product from reaching the consumer. For this reason, microbiological testing is usually not a critical limit, as results may not be available before the product has been passed on to the buyer and possibly consumed by the customer.
Therefore hazards that relate to food poisoning micro-organisms are typically controlled by effective temperature control and/or control of chemical parameters of the food (eg pH and salt). Examples of typical critical limits include:
Temperature and time parameters for cooking
Temperature for storage and transportation
Chemical testing such as pH and salt measurements
Physical checks such as the presence of foreign objects

44. Establish Critical Limits
If you are unsure of what the critical limit for the CCP will be you may refer to:
Information from the Industry Guide,
Industry Codes of Practice,
Regulatory requirements or
Published scientific information such as recognised scientific papers or literature.
In addition, some businesses may find it worthwhile obtaining external assistance

45. Assessment of Control measures
Validation (Justification) of Critical Limits.
It is important to remember that the critical limit must control the hazards.
Unless the critical limit is a commonly accepted limit, such as the storage temperature of foods in accordance with the Food Standards Code, businesses will need to show proof that the critical limit will differentiate between safe and unsafe food.
This will usually involve having some documented information outlining the source reference, or a validation study showing data, to justify each critical limit. A table summarising the justification for each CCP is recommended.TBC

46. Establish Monitoring Procedures
Once the critical limits have been determined, requirements for measuring against the critical limit needs to be established (eg monitoring procedure). The monitoring procedures must state:
What is to be monitored;
When the monitoring will occur (frequency);
Who performs the monitoring; and
How it will be monitored.

47. FOOD SAFETY SUPPORT PROGRAMS
PURCHASING AND RECEIPT OF FOOD
TRAINING PLAN
CLEANING AND SANITATION PROGRAM
OTHERS
Terms, Conditions and Standards for Food Supply
Guidelines for Perishable Food Delivery Temperatures
LETTTERS AND DOCUMENTS FOR SUPPLIERS
SUPPLIER QUESTIONAIRE (MIKE TO SUPPLY COPY
Flow Chart of Receival of Goods – Central Stores
Training Agreement
Training Matrix
Assessment for Food Service Staff
Training Compliance
Food Handling Staff Assessment Checklist
Tea-towels and wash cloths
Dishwashing
Garbage
Floors
Water
4. MAINTENANCE PROGRAM
5.CALIBRATION
6.WASTE MANAGEMENT
7.PEST CONTROL
8. DOCUMENT CONTROL
9.PRODUCT RECALL PROCEDURES
Food Recall Notification Form
10.CUSTOMER COMPLAINTS PROCEDURES
Customer Complaint Form..

48. PURCHASING AND RECEIPT OF FOOD
All goods purchased are delivered from approved suppliers, under the specified conditions stated in the Victorian Food Act.
Letters are to be sent out to each of the suppliers with a copy of the Terms and Conditions for supplying goods.
Records of these suppliers are retained in the Central Store Manager’s Office.
Goods not meeting the required specifications will be rejected.
A follow up phone call and letter will be sent to the offending company’s representative.
Good left unattended on the loading dock will not be accepted and the supplier will be required to collect such items at the time of replacement.

49. Terms, Conditions and Standards for Food Supply
All food items ordered must be of premium freshness and quality;
All foods supplied must conform with the "Food Act 1984", "The Australian New Zealand Food Standard Code" or any other relevant codes;
All Food items must be clearly labelled and display Use By and Best Before Codes on each individual product;
Delivery of out of date or close to out of date product will not be accepted;
Products that have damaged packaging or that are inadequately labelled will not be accepted.

50. Food Transport Deliveries
All food items are to be delivered via an approved Food Transport Vehicle clearly designated for food transport;
Refrigerated food must be delivered in a refrigerated vehicle which is maintained at 5°C or below;
Vehicles delivering fresh fish/seafood/shellfish must be maintained at 2°C. or below, but not freezing the products;
All refrigerated and frozen food is to be packed in the vehicle in a manner that allows the circulation of air around the outer surrounds of the outer most containers of the mass;
Frozen foods must be delivered in a vehicle which is maintained at -18°C

51. Supplier Questionaire
COMPANY NAME
CONTACT NAME
TITLE
DATE
1. Are you currently certified or working towards a Quality Assurance Management
System or Food Safety Plan?
2. Is it a H.A.C.C.P. based system?
3. Are your products produced according to the specifications under the
Victorian Food Act?
4. What preventative processes do you have in place to control food poisoning?
5. Do you have an action plan in place if supplies are incorrectly delivered?
6. Are your production and delivery staff trained in food handling and personal
hygiene practices?
7. Are your suppliers approved businesses with Quality Assurance programs or
H.A.C.C.P. based Food Safety Plans?
8. Would you object to a representative from our company visiting your site?
9. Would you object to a representative from our company inspecting your vehicle
on delivery of food to our site?

52. TRAINING PLAN
All staff are expected to attend courses in food hygiene and handling, and as a minimum obtained a Food Handling Certificate or equivalent qualification.
Team Leaders, managers and Food Safety Supervisors are expected to have obtained a current Food Safety Supervisors Certificate. This certificate must remain with 3 years of currency.
Records of training are kept maintained in the Human Resources Department.
Site Managers are to arrange orientation of new staff, agency staff of casual staff.

53. Training Matrix
Leaders

54. Teachers or Food Handling Staff Assessment Checklist

55. CLEANING AND SANITATION PROGRAM
All equipment will be cleaned and sanitised at the end of sessions or more often if required.
All Standard Operating Procedures (SOP’S) concerning cleaning and sanitising will be strictly adhered to.
Dust is to be removed from all surfaces.
The cleaning program is checked on a daily basis by the Food Service Assistants and contract cleaners.
Mops and buckets are removed from the kitchens after use and are colour coded to avoid accidental use in non kitchen areas.

56. Garbage
Refuse is removed at the end of each session or meal service. At the end of the day, the bins are washed.
All rubbish is transported to a dump master, which is under a contract for regular removal.
Recycling standards are strictly adhered to.
The cleaning routines for rubbish bins are monitored and recorded daily on cleaning schedules.
Cleaning staff adhere to good hygiene practices after rubbish disposal.
Any waste will be disposed of into clearly identified containers and kept away from areas where materials and in process product may become contaminated.

57. MAINTENANCE PROGRAM
All equipment, walls, plumbing and fittings are maintained in good condition to avoid the risk of pests entering or foreign objects adulterating foods.
A maintenance program is carried out and documented. (refer to maintenance schedule)
Any waste from mechanical or electrical work on any equipment is to be completely removed from the area, by the person doing the work, when a break is taken or work completed.
All pieces that are removed from equipment (screws, bolts, nuts, plates, brackets, wires, etc) are to be placed in a secure place.

58. CALIBRATION
Calibration is carried out every 6 months to check that temperatures are correct on
Fridge’s/Freezers
Coolroom
Ovens/Microwave units
Bain Marie (& other hot holding units)
Dishwasher & Glass wash temperatures
Temperature probes/Scales

59. PEST CONTROL
Authorised and registered pest exterminators are contracted to control the preventative pest maintenance system.
Controls are in place throughout the facility and building surrounds.
Records of site inspections and pest sightings are documented and held at the front reception desk
The frequency of the contractors on-site inspections is monthly.
The bait must be laid where there is no risk of contamination of food, utensils, equipment or humans.

60. PRODUCT RECALL PROCEDURES
If a Staff member or Student identifies a likely health risk to food
Or A customer complaint is received about the safety of food
Notify (Manager Food Processing Programs) Then:
Stop distribution of affected product
Assess the risk to health
Three possible courses of action:
Do nothing
Withdraw product
Recall Product

61. Food Recall Notification Form
COMPLETE AND FAX THIS FORM TO THE HEALTH DEPARTMENT
Date
Company
Contact
Address
Telephone Fax
Person Responsible
Food Type
Quantity of product affected
Brand Name
Product Size
Date marking/Batch Code
Nature of Hazards
Has any testing been done? YES NO
If yes, result
LEVEL OF RECALL
Student Supplier General Public Staff Member
ACTION PROPOSED AND ACTION TAKEN
DISPOSAL OF PRODUCT (What do you want done with the affected product?)
OTHER RELEVANT INFORMATION
Sign Title

62. Dishwashing
Pots, utensils and equipment are washed in a commercial dishwasher using the
recommended chemicals.
The dishwasher temperatures are visually checked daily by the food service assistants and monitored on daily record.
Maintenance is notified immediately if the temperatures are incorrect.
Equipment and utensils are air dried where possible. The use of cloth for drying is discouraged.
All items are dried prior to storage.
Disposable gloves are to be changed between handling soiled dishes/equipment, waste
and between removing/storing washed dishes and equipment.
Chemicals are stored separately and correctly in labelled chemical containers away
from the food storage and food preparation areas.

63. Support Programs Document Control Headers for all pages:
Format for a Header on all pages of FSP
Format for a Header on all pages of each record sheet
Name of facility ________________________________________________page of
FSP /Rsheet Number ________ Title _________________________________________________
Revision number ________
Written by ______________________________ Edited by __________________________
Authorization signature ________________________ Department _______ Date ___________
Effective date ____________________________________ Replaces ____________________

64. Document Control
Any change to the FSP or a record sheet must be recorded.
There must be Procedure for changing FSP and record sheets an “SOP”
Any requested variation must be circulated to all committee members
If approve at a FS committee meeting only authorside person can actually change FSP and it get a new version number
All changes must be kept on file and a central register of changes maintained

65. Validation of processes
Validation of processes may consist of a number of components:
Reference to industry guidelines and Codes of Practice e.g. accepted time temperature parameters for cooking.
Reference to regulated standards e.g. compliance to the Food Standards Code.
Intensive product testing may be used to validate a change to a process.
Environmental testing may be used to validate the effectiveness of a cleaning system.

66. Examples of monitoring procedures
Examples of monitoring procedures include:
Temperature checks;
Measuring the chlorine concentration in water;
Measuring the pH of a food;
Measuring the salt concentration;
The data collected must be recorded accurately (eg on a recording form – refer to Form 2 of the template) as per Section kept on file at all times.

67. Establish Corrective Actions
The corrective action procedure should state:
How to bring the process back under control;
What to do with product produced while the process was not controlled; and
Who is responsible for the corrective action?
Product produced while the process was not under control should either be reworked/reprocessed or rejected.
Reworking or reprocessing the product should only occur if the business can assure that the hazard(s) can be eliminated or reduced to a safe level.
A record of the corrective action(s) taken must be maintained.

68. Implement the food safety Program
Once you have a Food Safety Program, you will need to implement all the
instructions and use it in your business to help improve your food safety.
This means that you have to follow all the applicable points on the hazard pages and support programs and write some things down on the record sheets.
In this book, there are forms which you can photocopy and use to keep your records.
Put these records in the same folder as your Food Safety Program otherwise you can develop your own records as long as they contain the information required by this template.
Your Food Safety Program needs to be reviewed regularly so that it reflects the activities and processes of your business. If there are any changes in your business processes that change your template you’ll need to tell your local Council

69. Primesafe
If your business sells, transports or prepares mainly meat (like a butcher) or seafood (like a fishmonger) then you should be registered with Primesafe (they can be contacted on ).

70. Dairy Food Safety Victoria
If your business sells, makes, transports or prepares mainly dairy products (like a dairy or cheesemaker), then you should be registered with Dairy Food Safety Victoria
(they can be contacted on or at their website

71. Mixed Premises
However, if you run a butchers operation within a mixed premises, e.g. A supermarket, you still need to registered with your local Council under the Food Act,
but you will need to read and comply with the Victorian Standard for the Hygienic Production of Meat at Retail Premises (November 1988) which you can get from Primesafe
(they can be contacted on ).