1. A FSP is a Program designed to identify and control hazards in order to establish and maintain food safety. (Based on HACCP principles) 1 version 2 Dec.2009 Martin Probst & Hubert Kruschina

2. The following section explain to you step by step how to develop your own FSP. It provides you with necessary information that enable you to develop documents and monitor your FSP 2 version 2 Dec.2009 Martin Probst & Hubert Kruschina

3. 1. Planning 2. Draw your food handling activities flow chart 3. Analyse process and products with the 7 principles of HACCP 1. Conduct a hazard analysis 2. Identify the critical control points (CCP‘s) 3. Establish critical limits 4. Establish monitor procedures 5. Establish corrective action 6. Effective record keeping 7. Maintain and review procedures 4. review of activity and process with help of records 3 version 2 Dec.2009 Martin Probst & Hubert Kruschina

4. 1. Assemble a Food safety team 2. Describe the products 3. Identify the use of your products 4. Construct the flow diagram of your production 5. On site confirmation of the diagram /work flow 4 version 2 Dec.2009 Martin Probst & Hubert Kruschina

5. Preliminary planning and preparation will be essential before developing your FSP. A coordinator for developing a FSP should be appointed and adequate authorities and resources should also be provided. Staff should be made aware of the changes that will result from the introduction of the FSP. The FSP will only work if each staff member knows their role in the programme, and is committed to making it work 5 version 2 Dec.2009 Martin Probst & Hubert Kruschina

6. A food safety team will draw it’s knowledge and experience from each member to assist in developing a workable FSP. Each team member will bring unique skills to the table, enabling a successful implementation of the FSP Having staff members working together form the start on the FSP will increase the ownership and cooperation amongst all staff as understanding and value of the FSP has been highlighted. FSP will affect every staff member working in the organisation 6 version 2 Dec.2009 Martin Probst & Hubert Kruschina

7. Who should be included? Representative form all business areas, such as: Purchasing, cleaning, OH&S, HR, Cleaning, operations staff, Service staff, management, including all levels of the hierarchy, People who are able to influence decision making as well possible outsourced technical staff There is no prescribed size of team, it really depends on the size of the Business. However it is not advisable to have one person or contractor alone develop a FSP and not include the staff in implementing this FSP 7 version 2 Dec.2009 Martin Probst & Hubert Kruschina

8. It is essential for any good FSP to develop a accurate detail product information, this need to include all ingredients, packaging and finished Products. External data: Information provided by or set for the supplier, usually concerns of raw Material (storage prior to delivery, transportation, origin, physical/ chemical composition- specifications) Internal data: Processing steps, - heat / cooling treatment, storage, packaging, final product composition, micro testing, shelf life testing 8 version 2 Dec.2009 Martin Probst & Hubert Kruschina

9. Several factors are important in this step: Where is the company in the food chain? Ready to eat meals, catering, partial finished meals…. How is the product used by the costumers? Does the costumer need to finish off the product, - re heat.. Or is he able to consume it immediately Who are the possible end user? Depending on the end user category, this will have an impact on the FSP. 9 version 2 Dec.2009 Martin Probst & Hubert Kruschina

10. A flow chart should be drawn showing each step in the operation from purchase of raw materials to serving food to consumer. The following 2 diagrams are a generic example for a catering operation which should be tailored to each individual operation. Each of the steps of the operation can be considered a control point to control food safety hazards 10 version 2 Dec.2009 Martin Probst & Hubert Kruschina

11. Purchase Preparation Serve cold Frozen storageDry storage Thawing frozen food Cooking food Hot holding of prepared food Cold storage Reheating prepared food Serve hot Cooling of hot food Serve hot Receiving goods 11 version 2 Dec.2009 Martin Probst & Hubert Kruschina Storage food

12. Equipment cleaning Premises maintains & cleaning procedure Pest controlPersonal hygieneWast managementStaff trainingRecord keepingReview procedures Approved supply list 12 version 2 Dec.2009 Martin Probst & Hubert Kruschina

13. After all the activities had been conducted it is best to “go on the flor” Walk the processes through step by step, use individual operators to confirm that the Food Safety program does include all working operations as they are, not only as they should be. Check if it fits and all staff member are aware of the individual process steps they are involved in. Should at this point be any deviation, it is easy to go back and make additions or changes to the FSP, or procedures of operations. This process should be done at least once a year and would include all records backing up any activity with in the business/ FSP. 13 version 2 Dec.2009 Martin Probst & Hubert Kruschina

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15. The Priority Classification System is a scoring system that classifies food businesses into risk categories based on the type of food, activity of the business, method of processing and customer base. Food businesses are assigned a score that relates to one of three priority classifications: high, medium and low. Individual scores for a specified set of risk factors are added to achieve an overall score that determines the priority classification for the food business. State and Territory Governments that implement a food safety program requirement can use the classification system to determine: 1. the food safety program implementation timetable; and 2. the initial audit frequency for food businesses. The Priority Classification System does not apply to food businesses within the primary industry sector 15 version 2 Dec.2009 Martin Probst & Hubert Kruschina

16. Table 1 The audit frequency model 16 version 2 Dec.2009 Martin Probst & Hubert Kruschina CLASSIFICATIONAUDIT FREQUENCIES (every x months) Starting point MaximumMinimum Low181224 Medium 1212618 High 6 3 126312

17. The classification is determined after consideration of the following major risk factors: ◗ food type and intended customer use; ◗ activity of the business; ◗ method of processing; and ◗ customer base. 17 version 2 Dec.2009 Martin Probst & Hubert Kruschina

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