food safety program · a food safety program (fsp) is a documented system that identifies the...

TOOL FOR THE DEVELOPMENT OF A

Food SafetyProgram

For Delivered MealsOrganisations

‘A step by step guide to help you developa food safety program’

2

Disclaimer

The purpose of this document 'Tool for the development of a Food Safety Program for Delivered Meals Organisations' is to

assist delivered meals organisations (DMOs) to develop and implement their own site-specific food safety programs. This tool

contains general information and is not intended to be a substitute for the professional judgement of the individual manager or

supervisor responsible for food safety. Managers or supervisors must have appropriate training in this area and must exercise

their own skill, care, and judgement with respect to the use of this tool and obtain appropriate expert advice regarding their

particular circumstances.

While care has been taken in producing this food safety program tool, all Commonwealth, State and Territory government and

industry organisations involved give no warranty that the information contained in this tool is correct or complete for individual

business operations. All Commonwealth, State and Territory government and industry organisations involved shall not be liable for

any incidental or consequential damages and loss due to negligence or otherwise arising from the use of or reliance on this food

safety program tool.

Acknowledgments

The development of this tool was managed by Queensland Health on behalf of (and funded by) the Australian Government

Department of Health and Ageing. The overall project was guided by a project reference group which consisted of

representatives of the following organisations: City of Subiaco, Western Australia, City of Melville, Western Australia; Banyule

City Council Meals on Wheels, Victoria; Meals on Wheels South Australia Incorporated; Australian Red Cross Meals on Wheels,

Tasmania; New South Wales and Bathurst Meals on Wheels; Queensland Meals on Wheels; South Australian Department of

Health; Australian Institute of Food Science and Technology; Australian Institute of Environmental Health; Australian Government

Department of Health and Ageing; Food Standards Australia New Zealand; Redland Shire Council, Queensland; and Queensland

Health. Photographs on the cover of this tool courtesy of Laister Consulting Services P/L.

Further Information

For further information on food safety or food safety programs, please contact your local government authority or State or

Territory health authority, particularly if you are establishing a new delivered meals operation or modifying an existing facility.

There are specific requirements relating to food safety practices, food premises and equipment that have to be complied with for

the operation of DMOs. Apart from these requirements in Chapter 3 Food Safety Standards of the Food Standards Code, DMOs

must also comply with their State/Territory's Food Act and any local government authority requirements.

3Food Safety Program Tool

Contents1.0 Introduction................................................................................................................. 42.0 How To Use This Tool................................................................................................ 63.0 PART 1 Food Safety Program Sections................................................................... 9

3.1 Roles and Responsibilities................................................................................. 93.2 Delivered Meals Organisation Details................................................................. 103.3 Delivered Meals Organisation Table and Flow Charts for Food Handling Steps 113.4 Hazard Analysis.................................................................................................. 153.5 Food Handling Steps........................................................................................... 16

3.5.1 Purchase................................................................................................ 163.5.2 Transport of food to premises (from supplier to DMO).......................... 183.5.3 Receipt................................................................................................... 193.5.4 Storage................................................................................................... 213.5.5 Thawing.................................................................................................. 253.5.6 Preparation............................................................................................. 263.5.7 Cooking.................................................................................................. 283.5.8 Cooling................................................................................................... 343.5.9 Reheating............................................................................................... 363.5.10 Hot Holding (Bain-marie)...................................................................... 373.5.11 Packaging............................................................................................. 383.5.12 Holding for Delivery (hot, cold, frozen)................................................. 393.5.13 Delivery (of food to consumer - hot, cold, frozen)............................... 40

3.6 Support Programs.............................................................................................. 433.6.1 Health and Hygiene Requirements........................................................ 433.6.2 Cleaning and Sanitising......................................................................... 453.6.3 Pest Control........................................................................................... 493.6.4 Facility and Equipment Maintenance.................................................... 513.6.5 Temperature Measuring Device............................................................. 533.6.6 Accuracy of Thermometers................................................................... 533.6.7 Garbage Disposal.................................................................................. 54

4.0 PART 2 - General Information Sections.................................................................. 554.1 Food Handler Training......................................................................................... 554.2 Food Safety Incident Management Procedures................................................. 57

4.2.1 Food Recalls.......................................................................................... 574.2.2 Unsafe Food........................................................................................... 584.2.3 Food Safety Complaints......................................................................... 58

4.3 Premises and Equipment Guide ....................................................................... 594.4 Transportation of Food and Delivery of Meals.................................................... 604.5 Auditing of Food Safety Programs...................................................................... 614.6 Food Safety Program Review............................................................................ 61

5.0 Appendices................................................................................................................. 63A1 Glossary............................................................................................................... 63A2 Contacts and Resources for Food Safety Information........................................ 72

6.0 Food Safety Program Records................................................................................. 75

1.0 Introduction

Delivered Meals Organisations4

Delivered Meals Organisations (DMOs) are unique in that they provide a service to thecommunity that has grown considerably since the adoption of the concept in Australia in the1950s. Many DMOs work under considerable constraints, yet there is a strong underlyingcommitment to provide a wide variety of foods on a regular basis to thousands of consumers,many of them are vulnerable to food-borne illness with severe consequences.

All food businesses in Australia are required to comply with the Food Safety Standardscontained in Chapter 3 of the Australia New Zealand Food Standards Code, including Standard3.2.2 Food Safety Practices and General Requirements and Standard 3.2.3 Food Premises andEquipment. For a full copy of these standards, please refer to the Food Standards Australia NewZealand (FSANZ) website www.foodstandards.gov.au.

The purpose of the Food Safety Standards is to ensure that only safe and suitable food is sold inAustralia. To assist DMOs in complying with these standards, a resource document 'LookingAfter Delivered Meals' has been specifically developed. DMOs should refer to this documentwhich can be obtained from the Australian Government Department of Health and Ageing(please see Section 5.0 A2 Contacts and Resources for Food Safety Information).

In November 2000, Ministers agreed to gazette Standard 3.2.1 - Food Safety Programs as amodel standard, so that States and Territories that wanted to introduce a food safety programrequirement for some classes of food business could do so by adopting Standard 3.2.1. InDecember 2003, when the work on costs and benefits of food safety program was finished, theAustralian New Zealand Food Regulation Ministerial Council endorsed 'Ministerial PolicyGuidelines on Food Safety Management in Australia'. These guidelines identify four high riskindustry sectors that should be required to have a food safety program, including food servicewhere potentially hazardous food is served to vulnerable populations.

A food safety program (FSP) is a documented system that identifies the hazards to food within abusiness and describes the actions that need to be taken by the business to control andmanage these hazards. A FSP is therefore an important component in the overall approach afood business takes to ensure food safety.

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

Amendments to the Food Standards Code to require food businesses that serve vulnerablepopulations to develop and implement food safety programs are expected to be finalised by theend of 2006. Food businesses covered by Standard 3.2.1 Food Safety Programs will not berequired to comply with it until two years after the standard is adopted into the Food StandardsCode. This allows for a flexible approach to implementation. You should therefore check with the


1.0 Introductionrelevant government agency (eg. State or Territory health department or local government) to findout whether a FSP is required for your business within your State or Territory.

This FSP tool is a step by step guide specifically designed to help DMOs develop a FSP toaddress the food safety hazards associated with their operation and comply with the FoodSafety Standards. With the implementation of a FSP, DMOs would be able to maintain the goodtrack record of producing safe food for the sector of vulnerable population they serve and bebenefited from the cost savings as a result of reducing the occurrence of food-borne illness. AFSP must:

(a) systematically identify the potential hazards that may be reasonably expected tooccur in all food handling operations of the food business;

(b) identify where, in a food handling operation, each hazard identified under paragraph(a) can be controlled and the means of control;

(c) provide for the systematic monitoring of those controls;(d) provide for appropriate corrective action when that hazard, or each of those hazards,

is found not to be under control;(e) provide for the regular review of the program by the food business to ensure its

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

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

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

As mentioned previously, DMOs should firstly refer to the resource document 'Looking AfterDelivered Meals' to ensure compliance with the Food Safety Standards and then progress withthe use of this tool for guidance in the development of a food safety program.

* Australian Government Department of Health and Ageing (2003). National Delivered Meals Organisations FoodSafety Strategy - Consultation Paper, Version 7, p.3.


2.0 How to Use This ToolThis tool is divided into two parts, Part 1 - Food Safety Program Sections and Part 2 - GeneralInformation Sections. Part 1 of this tool will guide you through a number of steps to help youdevelop a food safety program specific to your delivered meals operation. Part 2 of this toolprovides you with general information regarding food safety practices and procedures and thereview of your food safety program.

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

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

Step 2 Make a copy and complete the form Delivered Meals Organisation Details (Section3.2, p.10).

Step 3 Make a copy and complete the Delivered Meals Organisation Table for FoodHandling Steps (Section 3.3, p.11).

Using this table and with reference to the examples of Flow Charts on pages 12 to14, design your own flow chart specific to your delivered meals operation. Forexample, if you do not cook chill or cook freeze, then delete those sections from theflow chart.

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

Step 5 Review Section 3.5 Food Handling Steps (pp.16-42). The tables in this section coverall the different food handling steps that are listed on page 11, and that could beincluded in a food safety program. Only use those tables that are relevant to yourbusiness. For example, if you do not undertake reheating of food, you do not have toadd the table for Food Handling Step 9: Reheating to your food safety program.

At each of the food handling steps, the table identifies the potential hazards togetherwith how these hazards should be controlled. These controls must be monitored andcertain records may be required. If the monitoring shows that controls are notworking, then corrective actions should be taken to bring potential hazards backunder control and any action taken must be recorded.

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


2.0 How to Use This Toolmay be required to, depending on the management structure, authorise some of the'Corrective Actions'.

Read through the food handling steps, paying particular attention to those steps (asidentified in your flow chart) that are applicable to your operation. Identify anyadditional hazards, controls, monitoring and corrective actions not outlined in eachof the food handling steps, that may be applicable to your operation. Make anychanges to the existing information to suit your operation's needs.

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

Step 6 Review and apply the information about food safety practices contained in theSupport Programs and General Information Sections (Section 3.6, pp.43-54 andSection 4.0, pp.55-62). You will need to make adjustments to the Support Programsand General Information Sections as per the practices undertaken by your deliveredmeals operation.

Step 7 Review the Records located at the back of this document to be adopted for use. Youroperation can use any form of record keeping as long as it demonstrates compliancewith the food safety program. If you choose to use the records provided in this tool,Section 6.0, pp.75-77, contains instructions on how to complete each record.Guidance on the frequency for completion of these records has been outlined inSection 3.5 - Food Handling Steps.

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

Step 8 Refer to the Appendices (Section 5.0, pp.63-74) as and when necessary, as theycontain additional information that is helpful in producing a food safety program.

At the completion of these steps, you will need to compile a Food Safety Program specific toyour delivered meals operation. The Program will consist of the following elements:

a. Delivered Meals Organisation Detailsb. Delivered Meals Organisation Tablec. Flow Chart/sd. Hazard Analysise. Food Handling Steps - tables


2.0 How to Use This Tool

f. Support Programsg. General Information Sectionsh. Records.

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

Implementation

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


3.0 Part 1 - Food Safety Program Sections3.1 Roles and Responsibilities

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

Manager

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

Supervisor

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

• must have skills and knowledge in food safety and hygiene matters• must have the ability to supervise food handling in the food premises• must ensure that food handlers know how to handle food safely• must give directions if unsafe food practices are observed.

For the suitability of a person to undertake the role of a Supervisor, contact your localgovernment authority or State or Territory health authority for further information. It should benoted that in some States/Territories this person is referred to as a 'Food Safety Supervisor'.

Food Handler

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

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

10 Delivered Meals Organisations

3.0 Part 1 - Food Safety Program Sections3.2 Delivered Meals Organisation Details

Make a photocopy of this form. Fill in the details describing your DMO and add this form to yourfood safety program (FSP).

Name of the DMO:

Address and Phone Numberof the DMO:

Name of Owner:- Address- Phone Number

Name of Manager:

Name of Supervisor:

No. of Food Handlers Employed:

Nature of Operation:

Name and Contact Details of LocalGovernment:

Date of Program Implementation:

Date of Program Review:

Delivered Meals Organisation (DMO) Details

Geographical Area Servicedby the Operation:

No. of Meals Provided per Day/Week:

Endorsement of FSP by Management

Committee or Governing Body:- Name- Position- Signature

11

3.3

Del

iver

ed M

eals

Org

anis

atio

n Ta

ble

and

Flow

Cha

rts

for F

ood

Han

dlin

g St

eps

M

ake

a ph

otoc

opy

of th

is fo

rm. I

dent

ify in

the

tabl

e be

low

the

food

han

dlin

g st

eps

appl

icab

le to

you

r ope

ratio

n. O

n co

mpl

etio

n of

this

tabl

e,

exam

ine

the

thre

e flo

w c

harts

on

pp.1

2-14

, whi

ch h

ave

been

des

igne

d to

enc

ompa

ss th

e th

ree

mai

n ty

pes

of fo

od s

ervi

ce a

pplic

able

to D

MO

s,

nam

ely

Pro

duct

ion,

Pos

t-Pro

cess

ing

and

Tran

spor

t/Del

iver

y. P

leas

e no

te th

at th

e nu

mbe

rs in

the

boxe

s on

the

flow

cha

rts o

n pp

.12-

14 re

fer t

o th

e fo

od h

andl

ing

step

s in

dica

ted

in th

e ta

ble

belo

w. U

se th

e in

form

atio

n co

ntai

ned

on p

p.11

-14

to d

evel

op a

flow

cha

rt o

utlin

ing

the

food

ha

ndlin

g st

eps

appl

icab

le to

you

r ope

ratio

n. P

leas

e no

te th

at a

ll fo

od h

andl

ing

step

s ap

plic

able

to y

our o

pera

tion

mus

t be

incl

uded

in

the

flow

cha

rt. A

dd th

e fo

rm b

elow

and

you

r flo

w c

hart

to y

our f

ood

safe

ty p

rogr

am.

Fo

od H

andl

ing

Step

s

Pur

chas

e 1

Tran

spor

t of f

ood

(from

su

pplie

r to

DM

O)

2

Rec

eipt

3

Sto

rage

(Dry

) 4

Sto

rage

(Col

d)

4

Sto

rage

(Fro

zen)

4

Thaw

ing

5 In

dica

te (

) foo

d ha

ndlin

g st

eps

appl

icab

le to

you

r op

erat

ion

Fo

od H

andl

ing

Step

s

Pre

para

tion

6

Coo

king

(Coo

k Fr

esh)

7

Coo

king

(Coo

k

Chi

ll)*

7

Coo

king

(Coo

k Fr

eeze

)*

7

Coo

ling

8

Reh

eatin

g 9

Hot

Hol

ding

(Bai

n-m

arie

) 1

0 In

dica

te (

) foo

d ha

ndlin

g st

eps

appl

icab

le to

you

r op

erat

ion

Fo

od H

andl

ing

Step

s

Pac

kagi

ng

11

Hol

ding

for d

eliv

ery

(Hot

) 12

Hol

ding

for d

eliv

ery

(Col

d)

12

Hol

ding

for d

eliv

ery

(Fro

zen)

12

Del

iver

y (o

f foo

d to

co

nsum

er –

Hot

) 13

Del

iver

y (o

f foo

d to

co

nsum

er -

Col

d)

13

Del

iver

y (o

f foo

d to

co

nsum

er -

Froz

en)

13

Indi

cate

() f

ood

hand

ling

step

s ap

plic

able

to y

our

oper

atio

n

Coo

k C

hill*

- Th

is s

tep

is a

pro

cess

bas

ed o

n th

e in

itial

coo

king

of f

ood

follo

wed

by

fast

coo

ling

typi

cally

in a

bla

st c

hille

r. Fo

llow

the

time

and

tem

pera

ture

sp

ecifi

catio

ns a

s re

com

men

ded

by th

e m

anuf

actu

rer o

f the

coo

k ch

ill eq

uipm

ent.

C

ook

Free

ze* -

Thi

s st

ep is

a p

roce

ss w

here

by p

eris

habl

e fo

ods

unde

rgo

a he

atin

g or

pas

teur

izat

ion

proc

ess

and

are

then

rapi

dly

froze

n in

a c

ontro

lled

envi

ronm

ent.

Follo

w th

e tim

e an

d te

mpe

ratu

re s

peci

ficat

ions

as

reco

mm

ende

d by

the

man

ufac

ture

r of t

he c

ook

freez

e eq

uipm

ent.


3.0 Part 1 - Food Safety Program Sections

Production Flow Chart

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

Purchase1

Transport of food (fromsupplier to DMO)

2

Receipt3

Storage(Frozen)

4

Storage(Cold)

4

Storage(Dry)

4

Thaw5

Preparation6

Cooking (Cook Fresh)7

Cooking (Cook Chill)7

Cooking (Cook Freeze)7

Cooling8

Storage (Cold)4

Reheating9

Packaging11

Holding for Delivery(Cold)

12

ConsumerReceipt

Hot HoldBain-marie

10

Thawing5

Holding for Delivery(Frozen)

12

Holding for Delivery(Hot)12

EXAMPLE ONLY

Delivery (of food toconsumer - Hot)

13

Delivery (of food toconsumer - Cold)

13

Delivery (of food toconsumer - Frozen)

13



Post-Processing Flow Chart

Receipt of (of Pre-prepared meals)

3

Storage(Cold)

4

HoldCold12

Storage(Frozen)

4

Thawing5

Reheating9

Packaging11

ConsumerReceipt

Reheating9

Holding for Delivery(Frozen)

12

Holding for Delivery(Cold)

12

Holding for Delivery(Hot)12


13


13


13

EXAMPLE ONLY



Transport/Delivery Flow Chart

Purchase1

Receipt3

Transport of food(pre-prepared meals)from supplier to DMO

2

EXAMPLE ONLY

ConsumerReceipt


13


13


13



3.4 Hazard Analysis

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

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

Hazard

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

Biological Hazards

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

• Food poisoning bacteria such as Salmonella spp., Campylobacter jejuni, Escherichia coli,Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Clostridiumperfringens

• Food-borne viruses such as hepatitis A and noroviruses• Food-borne parasites such as Cryptosporidium parvum and Giardia lamblia• Moulds such as Aspergillus flavus.

Chemical Hazards

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

Physical Hazards

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

16

3.5

Food

Han

dlin

g St

eps

3.5.

1 Fo

od H

andl

ing

Step

1: P

urch

ase

Haz

ards

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Pur

chas

e fo

od fr

om p

refe

rred

supp

liers

. It i

s re

com

men

ded

that

you

requ

est y

our p

refe

rred

fo

od s

uppl

ier t

o en

ter i

nto

a fo

rmal

arr

ange

men

t with

you

re

gard

ing

the

supp

ly o

f foo

d pr

oduc

ts to

you

r pre

mis

es.

Pot

entia

lly h

azar

dous

food

s m

ust b

e pu

rcha

sed

from

re

frige

rate

d un

its a

nd s

houl

d be

pur

chas

ed la

st w

hen

shop

ping

. Fr

ozen

food

mus

t be

froze

n ha

rd, n

ot p

artia

lly th

awed

. P

acka

ged

food

with

a s

helf

life

of le

ss th

an tw

o ye

ars

mus

t ha

ve a

use

-by

or b

est b

efor

e da

te, a

nd th

e fo

od w

ithin

its

date

mar

king

.

Food

han

dler

s to

ens

ure

that

the

supp

lier i

s do

cum

ente

d in

Rec

ord

1 –

Pre

ferr

ed F

ood

Sup

plie

rs L

ist a

nd th

at

Rec

ord

2 –

Pre

ferr

ed F

ood

Sup

plie

r Agr

eem

ent F

orm

has

be

en c

ompl

eted

. V

isua

l exa

min

atio

n of

the

food

in th

e re

frige

rate

d un

it on

pu

rcha

se.

Vis

ual e

xam

inat

ion

of th

e fo

od in

the

refri

gera

ted

unit

on

purc

hase

. V

isua

l exa

min

atio

n on

pur

chas

e.

If th

e su

pplie

r is

not o

n th

e P

refe

rred

Foo

d S

uppl

ier L

ist,

repo

rt th

is to

the

man

ager

/sup

ervi

sor.

Food

han

dler

s sh

ould

not

be

usin

g no

n-pr

efer

red

food

sup

plie

rs. F

or n

ew

supp

liers

, com

plet

e R

ecor

d 1

– P

refe

rred

Foo

d S

uppl

iers

Li

st a

nd R

ecor

d 2

– P

refe

rred

Foo

d S

uppl

ier A

gree

men

t Fo

rm.

Food

han

dler

s m

ay re

quire

retra

inin

g if

they

are

not

fo

llow

ing

cont

rols

. If s

taff

unde

rgo

retra

inin

g, c

ompl

ete

R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

. Fo

od h

andl

ers

may

requ

ire re

train

ing

if th

ey a

re n

ot

follo

win

g co

ntro

ls. I

f sta

ff un

derg

o re

train

ing,

com

plet

e

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

Pac

kage

d fo

od th

at h

as p

ast t

he u

se-b

y or

bes

t bef

ore

date

mus

t not

be

purc

hase

d, a

nd m

ust b

e di

scar

ded

if al

read

y pu

rcha

sed.

Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

17

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s an

d ph

ysic

al o

bjec

ts.

Pac

kagi

ng m

ust b

e in

tact

, foo

d co

vere

d an

d sh

ow n

o si

gns

of

dam

age

or d

eter

iora

tion.

P

urch

ase

food

from

pre

ferre

d fo

od s

uppl

iers

.

Food

han

dler

s to

und

erta

ke v

isua

l exa

min

atio

n on

pu

rcha

se a

nd c

ompl

ete

Rec

ord

3 –

Inco

min

g G

oods

w

hen

food

arri

ves

at th

e pr

emis

es.

Food

han

dler

s to

ens

ure

that

the

supp

lier i

s do

cum

ente

d in

Rec

ord

1 –

Pre

ferr

ed F

ood

Sup

plie

rs L

ist a

nd th

at

Rec

ord

2 –

Pre

ferr

ed F

ood

Sup

plie

r Agr

eem

ent F

orm

has

be

en c

ompl

eted

.

If pr

oduc

t pac

kagi

ng is

dam

aged

or s

tock

is fo

und

to b

e co

ntam

inat

ed o

r det

erio

rate

d, d

isca

rd fo

od a

nd d

etai

l co

rrec

tive

actio

ns in

Rec

ord

3 –

Inco

min

g G

oods

. Fo

od h

andl

ers

may

requ

ire re

train

ing

if th

ey a

re n

ot

follo

win

g co

ntro

ls. I

f sta

ff un

derg

o re

train

ing,

com

plet

e

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

If th

e su

pplie

r is

not o

n th

e P

refe

rred

Food

Sup

plie

rs L

ist,

repo

rt th

is to

the

man

ager

/sup

ervi

sor f

or a

dec

isio

n as

to

whe

ther

the

food

sho

uld

be a

ccep

ted.

If th

e su

pplie

r mee

ts

all t

he re

quire

men

ts o

f a p

refe

rred

food

sup

plie

r and

can

be

doc

umen

ted

in th

e P

refe

rred

Foo

d S

uppl

iers

Lis

t,

com

plet

e R

ecor

ds 1

, 2 &

3 w

here

app

ropr

iate

.

18

3.5.

2

Food

Han

dlin

g St

ep 2

: Tra

nspo

rt o

f foo

d to

pre

mis

es (f

rom

sup

plie

r to

DM

O)

Haz

ards

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

- or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Pot

entia

lly h

azar

dous

food

m

ust b

e ke

pt u

nder

te

mpe

ratu

re c

ontro

l (ie

. 5o C

or

belo

w fo

r col

d fo

od, 6

0o C o

r ab

ove

for h

ot fo

od):

•

refri

gera

ted

units

mus

t be

turn

ed o

n be

fore

tra

nspo

rting

food

•

eski

es c

onta

inin

g ic

e or

dry

ic

e ca

n be

use

d •

hot f

ood

mus

t be

mai

ntai

ned

hot w

ith h

eate

d pa

cks,

hea

ted

units

or

insu

late

d co

ntai

ners

.

DM

O tr

ansp

ort p

erso

nnel

to c

heck

(prio

r to

trans

porta

tion)

that

food

is k

ept u

nder

tem

pera

ture

co

ntro

l.

If du

ring

trans

porta

tion,

pot

entia

lly h

azar

dous

food

is fo

und

to b

e w

ithin

the

tem

pera

ture

dan

ger z

one

(50 C

-600 C

), th

e

4-ho

ur/2

-hou

r gui

de w

ill ap

ply

(See

Foo

d H

andl

ing

Ste

p 4:

S

tora

ge).

The

man

ager

/sup

ervi

sor i

s to

be

notif

ied

and

actio

ns ta

ken

are

to b

e do

cum

ente

d in

R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

Food

han

dler

s/D

MO

tran

spor

t per

sonn

el m

ay re

quire

re

train

ing

to e

nsur

e th

ey a

re fo

llow

ing

cont

rols

. If s

taff

unde

rgo

retra

inin

g, c

ompl

ete

R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

.

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s,

chem

ical

s an

d ph

ysic

al o

bjec

ts.

Tran

spor

t veh

icle

to b

e in

a

clea

n co

nditi

on a

nd D

MO

tra

nspo

rt pe

rson

nel t

o fo

llow

go

od h

ygie

ne p

ract

ices

in

acco

rdan

ce w

ith th

e S

uppo

rt P

rogr

am –

Hea

lth a

nd H

ygie

ne

Req

uire

men

ts.

Pac

kagi

ng a

nd c

onta

iner

s m

ust

be c

lean

, int

act,

food

s co

vere

d an

d no

t sto

red

next

to

chem

ical

s.

DM

O tr

ansp

ort p

erso

nnel

to u

nder

take

vis

ual e

xam

inat

ion

of th

e cl

eanl

ines

s of

the

vehi

cle

prio

r to

trans

port

and

on

deliv

ery

of fo

od. T

he m

anag

er/s

uper

viso

r to

unde

rtake

a

mon

thly

che

ck o

n al

l del

iver

y ve

hicl

es a

nd to

ens

ure

DM

O tr

ansp

ort p

erso

nnel

/food

han

dler

s ar

e fo

llow

ing

good

hyg

iene

pra

ctic

es in

acc

orda

nce

with

the

Sup

port

Pro

gram

– H

ealth

and

Hyg

iene

Req

uire

men

ts.

Man

ager

/sup

ervi

sor t

o co

nduc

t a m

onth

ly v

isua

l ex

amin

atio

n of

food

s to

ens

ure

they

are

in a

sat

isfa

ctor

y co

nditi

on a

nd a

ppro

pria

tely

sto

red.

Com

plet

e

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w (M

onth

ly

Inte

rnal

Che

cklis

t).

Con

tact

man

ager

/sup

ervi

sor i

f veh

icle

s ar

e no

t in

a cl

ean

cond

ition

and

DM

O tr

ansp

ort p

erso

nnel

do

not f

ollo

w g

ood

hygi

ene

prac

tices

in a

ccor

danc

e w

ith th

e S

uppo

rt P

rogr

am

– H

ealth

and

Hyg

iene

Req

uire

men

ts. A

ll ac

tions

take

n ar

e to

be

deta

iled

in R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns. I

f sta

ff re

train

ing

is re

quire

d, c

ompl

ete

Rec

ord

14 –

Foo

d H

andl

er

Inst

ruct

ion/

Trai

ning

. If

food

has

bee

n co

ntam

inat

ed, i

s de

terio

rate

d or

pa

ckag

ing/

cont

aine

rs a

re d

amag

ed, d

isca

rd fo

od a

nd

repl

ace.

Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns. I

f sta

ff un

derg

o re

train

ing,

com

plet

e R

ecor

d 14

– F

ood

Han

dler

In

stru

ctio

n/Tr

aini

ng.

19

3.5.

3

Food

Han

dlin

g St

ep 3

: Rec

eipt

H

azar

ds

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of

mic

ro-

orga

nism

s an

d po

ssib

le

prod

uctio

n of

to

xins

.

Pot

entia

lly h

azar

dous

food

to b

e re

ceiv

ed u

nder

tem

pera

ture

co

ntro

l, ho

t (at

or a

bove

600 C

), co

ld (a

t or b

elow

50 C

), co

ok c

hill

(at o

r bel

ow 3

0 C) o

r fro

zen

hard

, no

t par

tially

thaw

ed.

Pac

kage

d fo

od w

ith a

she

lf lif

e of

le

ss th

an tw

o ye

ars

mus

t hav

e a

use-

by o

r bes

t bef

ore

date

, and

the

food

be

with

in it

s da

te m

arki

ng.

Food

sho

uld

show

no

phys

ical

sig

n of

dam

age,

det

erio

ratio

n or

sp

oila

ge.

A s

taff

mem

ber s

houl

d be

pre

sent

to

acc

ept a

ll de

liver

ies.

R

ecei

pt o

f foo

ds fr

om p

refe

rred

fo

od s

uppl

iers

.

On

rece

ipt,

food

han

dler

s to

rand

omly

take

te

mpe

ratu

res

of p

oten

tially

haz

ardo

us fo

od a

nd

docu

men

t det

ails

in R

ecor

d 3

– In

com

ing

Goo

ds.

On

rece

ipt,

food

han

dler

to ra

ndom

ly c

heck

pac

kage

d fo

ods

for u

se-b

y/be

st b

efor

e da

tes

and

all f

ood

shou

ld

be c

heck

ed fo

r dam

age,

det

erio

ratio

n or

spo

ilage

. C

ompl

ete

Rec

ord

3 –

Inco

min

g G

oods

. Th

e m

anag

er/s

uper

viso

r to

unde

rtake

a m

onth

ly c

heck

to

ens

ure

a st

aff m

embe

r is

pres

ent f

or d

eliv

erie

s of

fo

od. C

ompl

ete

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am

Rev

iew

(Mon

thly

Inte

rnal

Che

cklis

t).

Food

han

dler

s to

ens

ure

that

the

supp

lier i

s on

R

ecor

d 1

– P

refe

rred

Foo

d S

uppl

iers

Lis

t and

that

the

supp

lier h

as c

ompl

eted

Rec

ord

2 –

Pre

ferr

ed F

ood

Sup

plie

r Agr

eem

ent F

orm

.

If th

e te

mpe

ratu

re o

f pot

entia

lly h

azar

dous

food

(oth

er

than

coo

k ch

ill) is

<60

0 C o

r >50 C

, rej

ect t

he fo

od, u

nles

s th

e su

pplie

r can

dem

onst

rate

that

the

food

is s

afe.

If

the

tem

pera

ture

of c

ook

chill

pro

duct

s is

bet

wee

n 30 C

an

d 50 C

, it c

an b

e ac

cept

ed a

nd m

ust b

e us

ed o

n th

at

day.

If th

e te

mpe

ratu

re o

f coo

k ch

ill fo

od is

>50 C

, rej

ect

and

repl

ace

food

. Com

plet

e R

ecor

d 3

– In

com

ing

Goo

ds.

If on

rece

ipt,

food

with

a s

helf

life

of le

ss th

an tw

o ye

ars

does

not

hav

e a

date

mar

king

, is

past

its

use-

by/b

est

befo

re d

ate,

or i

s da

mag

ed, d

eter

iora

ted

or s

poilt

, the

fo

od is

to b

e re

ject

ed. C

ompl

ete

Rec

ord

3 –

Inco

min

g G

oods

. If

the

supp

lier d

eliv

ers

food

at t

imes

whe

n st

aff a

re

unav

aila

ble

for i

nspe

ctio

n of

inco

min

g fo

od, r

ejec

t foo

d an

d co

ntac

t the

man

ager

/sup

ervi

sor.

Com

plet

e

Rec

ord

3 –

Inco

min

g G

oods

. If

the

supp

lier i

s no

t on

the

Pre

ferr

ed F

ood

Sup

plie

rs

List

, rep

ort t

his

to th

e m

anag

er/s

uper

viso

r for

a d

ecis

ion

as to

whe

ther

the

food

sho

uld

be a

ccep

ted.

If th

e su

pplie

r mee

ts a

ll th

e re

quire

men

ts o

f a p

refe

rred

food

su

pplie

r and

can

be

docu

men

ted

in th

e P

refe

rred

Foo

d S

uppl

iers

Lis

t, co

mpl

ete

Rec

ords

1, 2

& 3

whe

re

appr

opria

te.

20

Con

tam

inat

ion

by m

icro

-or

gani

sms,

ch

emic

als

and

phys

ical

ob

ject

s.

Tran

spor

t veh

icle

s ar

e to

be

in a

cl

ean

cond

ition

and

tran

spor

t pe

rson

nel a

re to

take

all

prac

ticab

le m

easu

res

to p

rote

ct

food

from

con

tam

inat

ion.

P

acka

ging

mus

t be

inta

ct, f

ood

cove

red

and

not s

tore

d ne

xt to

ch

emic

als.

The

man

ager

/sup

ervi

sor t

o un

derta

ke v

isua

l ex

amin

atio

n on

a m

onth

ly b

asis

to e

nsur

e tra

nspo

rt pe

rson

nel h

ave

take

n pr

actic

able

mea

sure

s to

pro

tect

fo

od fr

om c

onta

min

atio

n an

d ve

hicl

es a

re c

lean

. C

ompl

ete

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w

(Mon

thly

Inte

rnal

Che

cklis

t).

Food

han

dler

s to

und

erta

ke v

isua

l obs

erva

tion

on

rece

ipt o

f foo

d an

d re

cord

det

ails

in

Rec

ord

3 –

Inco

min

g G

oods

.

If ve

hicl

es a

re n

ot in

a c

lean

con

ditio

n an

d tra

nspo

rt pe

rson

nel d

o no

t tak

e pr

actic

able

mea

sure

s to

pro

tect

fo

od fr

om c

onta

min

atio

n, c

onta

ct m

anag

er/s

uper

viso

r. C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If s

taff

retra

inin

g is

requ

ired,

com

plet

e

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

Dis

card

and

repl

ace

dam

aged

, det

erio

rate

d or

co

ntam

inat

ed fo

od. C

ompl

ete

Rec

ord

3 –

Inco

min

g G

oods

. Sta

ff m

ay re

quire

retra

inin

g to

ens

ure

they

are

fo

llow

ing

cont

rols

. If s

taff

unde

rgo

retra

inin

g, c

ompl

ete

R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

.

21

3.5.

4 Fo

od H

andl

ing

Step

4: S

tora

ge (D

ry)

Haz

ards

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s,

chem

ical

s an

d ph

ysic

al o

bjec

ts.

Food

pac

kagi

ng m

ust b

e in

tact

or

food

sto

red

in a

coo

l dry

are

a in

food

-gra

de c

onta

iner

s w

ith

tight

-fitti

ng li

ds, a

nd d

ate-

mar

ked.

Fo

ods

are

to b

e st

ored

off

the

floor

, eg.

at a

min

imum

hei

ght o

f 15

cm, t

hat a

llow

s fo

r eas

y cl

eani

ng o

f the

floo

r are

a.

Che

mic

als

are

to b

e st

ored

in a

se

para

te a

rea

so a

s no

t to

cont

amin

ate

food

.

Food

han

dler

s to

vis

ually

che

ck fo

od d

aily

to e

nsur

e fo

od

stor

age

area

is c

ool a

nd d

ry, f

ood

pack

agin

g is

inta

ct, a

nd

food

sto

red

in fo

od-g

rade

con

tain

ers,

ade

quat

ely

cove

red

and

date

-mar

ked.

V

isua

l obs

erva

tion

daily

. V

isua

l obs

erva

tion

daily

.

Dis

card

food

that

has

bec

ome

cont

amin

ated

, is

outs

ide

of

its b

est b

efor

e da

te, d

amag

ed o

r det

erio

rate

d. C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. Fo

od to

be

stor

ed o

ff th

e flo

or. I

f pes

ts a

re s

ight

ed o

r fou

nd

to b

e co

ntam

inat

ing

food

, ins

tigat

e pe

st c

ontro

l mea

sure

s as

per

the

Sup

port

Pro

gram

- P

est C

ontro

l and

com

plet

e

Rec

ord

12 –

Pes

t Con

trol.

R

emov

e al

l che

mic

als

from

the

food

sto

rage

are

a an

d di

scar

d an

y co

ntam

inat

ed fo

od. D

etai

l act

ions

in R

ecor

d 16

–

Cor

rect

ive

Act

ions

and

not

ify m

anag

er/s

uper

viso

r. S

taff

may

requ

ire re

train

ing

to e

nsur

e th

ey a

re fo

llow

ing

cont

rols

. If s

taff

unde

rgo

retra

inin

g, c

ompl

ete

R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

.

22

Food

Han

dlin

g St

ep 4

: Sto

rage

(Col

d)

Haz

ards

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Ens

ure

the

tem

pera

ture

of

refri

gera

ted

units

rem

ain

at o

r be

low

50 C

for c

old

pote

ntia

lly

haza

rdou

s fo

ods

and

at o

r be

low

30 C

for c

ook

chill

food

s.

Ens

ure

food

is s

tore

d ac

cord

ing

to th

e m

anuf

actu

rer’s

in

stru

ctio

ns.

Food

is to

be

used

with

in it

s da

te m

arki

ng a

nd o

n st

ock

rota

tion

basi

s.

Food

han

dler

s to

reco

rd th

e te

mpe

ratu

re o

f ref

riger

ated

un

its tw

ice

daily

. Tem

pera

ture

s ar

e to

be

docu

men

ted

in

Rec

ord

4 –

Tem

pera

ture

Con

trol L

og.

Vis

ual o

bser

vatio

n da

ily.

Vis

ual o

bser

vatio

n da

ily.

If th

e te

mpe

ratu

re o

f the

refri

gera

ted

unit

is fo

und

to b

e un

satis

fact

ory,

adj

ust t

he te

mpe

ratu

re a

nd c

heck

in h

alf a

n ho

ur. I

f the

tem

pera

ture

has

not

dec

reas

ed to

50 C

or

belo

w, t

rans

fer f

ood

to a

noth

er re

frige

rate

d un

it. F

or re

ady-

to-e

at p

oten

tially

haz

ardo

us fo

od s

tore

d at

tem

pera

ture

s be

twee

n 50 C

and

600 C

, the

4-h

r/2-h

r gui

de w

ill ap

ply:

less

th

an 2

hrs

, ref

riger

ate

or u

se im

med

iate

ly; b

etw

een

2 hr

s an

d 4

hrs,

use

imm

edia

tely

; lon

ger t

han

4 hr

s, th

row

out

. If

cook

chi

ll fo

ods

are

abov

e 30 C

, fol

low

the

cook

chi

ll gu

idel

ines

. Not

ify th

e m

anag

er/s

uper

viso

r reg

ardi

ng

mai

nten

ance

of t

he re

frige

rate

d un

it. C

orre

ctiv

e ac

tions

are

to

be

docu

men

ted

in R

ecor

d 4

– Te

mpe

ratu

re C

ontro

l Log

. If

tem

pera

ture

of a

refri

gera

ted

unit

is fo

und

to b

e

satis

fact

ory,

cal

ibra

te th

e th

erm

omet

er, r

efer

to th

e S

uppo

rt P

rogr

am -

Acc

urac

y of

The

rmom

eter

s. A

ll ac

tions

take

n ar

e to

be

reco

rded

in R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

If fo

od h

andl

ers

are

not f

ollo

win

g co

ntro

ls, c

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

, and

not

ify

man

ager

/sup

ervi

sor.

If st

aff u

nder

go re

train

ing,

com

plet

e R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

. D

ate

mar

k fo

od a

nd d

isca

rd fo

od th

at h

as p

ast i

ts u

se-b

y da

te. C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

, and

not

ify

the

man

ager

/sup

ervi

sor.

If st

aff u

nder

go re

train

ing,

co

mpl

ete

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

23

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s or

ph

ysic

al o

bjec

ts.

Cov

er/w

rap

food

pro

duct

s w

ith

plas

tic, f

ood

to b

e st

ored

in

food

-gra

de c

onta

iner

s an

d st

ore

cook

ed fo

od p

rodu

cts

abov

e ra

w fo

od p

rodu

cts.

K

eep

stor

age

area

in a

cle

an

cond

ition

(as

per t

he c

lean

ing

sche

dule

dra

wn

up in

the

Sup

port

Pro

gram

– C

lean

ing

and

San

itisi

ng),

stor

e fo

od o

ff th

e flo

or a

nd e

nsur

e th

e us

e of

gl

ass

rece

ptac

les

is m

inim

ised

.

Food

han

dler

s to

und

erta

ke d

aily

vis

ual c

heck

s to

ens

ure

that

food

is s

tore

d co

rrec

tly, a

dequ

atel

y co

vere

d an

d pr

otec

ted

from

con

tam

inat

ion.

Fo

od h

andl

ers

to u

nder

take

dai

ly v

isua

l che

cks

to e

nsur

e co

ntro

ls a

nd th

e S

uppo

rt P

rogr

am –

Cle

anin

g an

d S

aniti

sing

are

bei

ng fo

llow

ed.

Cov

er/w

rap

food

, tra

nsfe

r foo

d to

a fo

od-g

rade

con

tain

er

and

disc

ard

food

that

is fo

und

to b

e co

ntam

inat

ed o

r is

susp

ecte

d of

hav

ing

beco

me

cont

amin

ated

. Reo

rgan

ise

stor

age

of fo

od (i

e. c

ooke

d fo

od a

bove

raw

food

). C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

, and

not

ify th

e m

anag

er/s

uper

viso

r. If

staf

f und

ergo

retra

inin

g, c

ompl

ete

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

Cle

an th

e st

orag

e ar

ea im

med

iate

ly a

ccor

ding

to th

e cl

eani

ng s

ched

ule

draw

n up

as

per t

he S

uppo

rt P

rogr

am -

Cle

anin

g an

d S

aniti

sing

. Sto

re fo

od o

ff th

e flo

or a

nd

trans

fer f

ood

to a

pla

stic

rece

ptac

le. D

isca

rd a

ny

cont

amin

ated

food

. Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns, a

nd n

otify

the

man

ager

/sup

ervi

sor.

If st

aff u

nder

go

retra

inin

g, c

ompl

ete

Rec

ord

14 –

Foo

d H

andl

er

Inst

ruct

ion/

Trai

ning

.

24

Food

Han

dlin

g St

ep 4

: Sto

rage

(Fro

zen)

H

azar

ds

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Pot

entia

lly h

azar

dous

food

s ar

e to

be

stor

ed fr

ozen

sol

id, n

ot

parti

ally

thaw

ed.

Food

han

dler

s to

und

erta

ke a

dai

ly in

spec

tion

of

pote

ntia

lly h

azar

dous

food

to e

nsur

e th

e fo

od is

froz

en

solid

, not

par

tially

thaw

ed.

If fro

zen

food

is s

how

ing

sign

s of

thaw

ing,

adj

ust

ther

mos

tat-s

ettin

g an

d re

chec

k in

one

hou

r. If

food

is n

ot

froze

n so

lid, t

rans

fer f

ood

to a

noth

er fr

eeze

r, or

re

frige

rate

d un

it or

use

imm

edia

tely

. N

otify

the

man

ager

/sup

ervi

sor r

egar

ding

mai

nten

ance

of f

reez

er.

Com

plet

e R

ecor

d 4

– Te

mpe

ratu

re C

ontro

l Log

and

if

mai

nten

ance

is re

quire

d, c

ompl

ete

Rec

ord

11 –

Equ

ipm

ent

Mai

nten

ance

.

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s an

d ph

ysic

al o

bjec

ts.

Food

to b

e ad

equa

tely

w

rapp

ed o

r cov

ered

, sto

red

in

food

-gra

de c

onta

iner

s an

d st

ored

in a

way

to a

llow

goo

d ci

rcul

atio

n of

air.

K

eep

stor

age

area

in a

cle

an

cond

ition

(acc

ordi

ng to

the

clea

ning

sch

edul

e dr

awn

up a

s pe

r the

Sup

port

Pro

gram

- C

lean

ing

and

San

itisi

ng).

Food

han

dler

s to

und

erta

ke a

dai

ly c

heck

to e

nsur

e fo

od

is p

rote

cted

from

con

tam

inat

ion,

sto

red

in fo

od-g

rade

co

ntai

ners

and

not

ove

rsto

cked

or s

tore

d in

a w

ay to

pr

even

t fre

e ci

rcul

atio

n of

air.

Fo

od h

andl

ers

to u

nder

take

dai

ly v

isua

l che

cks

to e

nsur

e th

e st

orag

e ar

ea is

cle

aned

in a

ccor

danc

e w

ith th

e S

uppo

rt P

rogr

am -

Cle

anin

g an

d S

aniti

sing

.

If fo

od is

con

tam

inat

ed, i

t sho

uld

be d

isca

rded

. Pla

ce fo

od

in fo

od-g

rade

con

tain

ers.

Reo

rgan

ise

the

stoc

k of

food

to

allo

w g

ood

circ

ulat

ion

of a

ir. C

ompl

ete

R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns. N

otify

the

man

ager

/sup

ervi

sor r

egar

ding

the

need

for r

etra

inin

g of

st

aff.

If st

aff u

nder

go re

train

ing,

com

plet

e

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

Cle

an th

e st

orag

e ar

ea im

med

iate

ly a

ccor

ding

to th

e cl

eani

ng s

ched

ule

draw

n up

as

per t

he S

uppo

rt P

rogr

am -

Cle

anin

g an

d S

aniti

sing

. Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns, a

nd n

otify

the

man

ager

/sup

ervi

sor.

If st

aff u

nder

go

retra

inin

g, c

ompl

ete

Rec

ord

14 –

Foo

d H

andl

er

Inst

ruct

ion/

Trai

ning

.

25

3.5.

5 Fo

od H

andl

ing

Step

5: T

haw

ing

Haz

ards

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Pot

entia

lly h

azar

dous

food

to

be th

awed

at o

r bel

ow 5

0 C in

a

refri

gera

ted

unit

or b

y us

ing

the

defro

st s

ettin

g in

a m

icro

wav

e.

Ens

ure

all p

oten

tially

ha

zard

ous

food

is c

ompl

etel

y th

awed

. If f

ood

is n

ot u

sed

imm

edia

tely

, it i

s da

te m

arke

d an

d st

ored

in a

ccor

danc

e w

ith

the

Food

Han

dlin

g S

tep

for

Sto

rage

(Col

d).

Sta

ff to

und

erta

ke te

mpe

ratu

re m

onito

ring

of re

frige

rate

d un

its u

sing

a te

mpe

ratu

re m

easu

ring

devi

ce, t

wic

e/da

y.

Tem

pera

ture

s ar

e to

be

docu

men

ted

in

Rec

ord

4 –

Tem

pera

ture

Con

trol L

og.

Man

ager

/sup

ervi

sor t

o un

derta

ke a

mon

thly

che

ck to

en

sure

sta

ff ar

e us

ing

the

defro

st s

ettin

g w

hen

thaw

ing

food

in a

mic

row

ave.

S

taff

to u

nder

take

vis

ual c

heck

s da

ily to

ens

ure

cont

rols

ar

e be

ing

follo

wed

.

Follo

w th

e 4-

hr/2

-hr g

uide

if fo

od h

as b

een

thaw

ed

inco

rrec

tly. A

ctio

n ta

ken

is to

be

reco

rded

in R

ecor

d 4

– Te

mpe

ratu

re C

ontro

l Log

. If r

efrig

erat

ed u

nits

are

not

m

aint

aini

ng a

tem

pera

ture

of 5

0 C o

r bel

ow, t

he

man

ager

/sup

ervi

sor s

houl

d be

not

ified

. If m

aint

enan

ce is

re

quire

d, c

ompl

ete

Rec

ord

11 –

Equ

ipm

ent M

aint

enan

ce.

If th

e de

frost

set

ting

is n

ot b

eing

use

d w

hen

thaw

ing

food

in

a m

icro

wav

e, c

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If

staf

f req

uire

retra

inin

g to

ens

ure

cont

rols

are

bei

ng m

et,

com

plet

e R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

. Con

tinue

to th

aw p

oten

tially

haz

ardo

us fo

od th

at h

as n

ot

been

com

plet

ely

thaw

ed. D

isca

rd p

oten

tially

haz

ardo

us

food

that

has

bee

n th

awed

at t

empe

ratu

res

abov

e 50 C

for

long

er th

an 4

hrs

. Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s or

ph

ysic

al o

bjec

ts.

Ens

ure

all f

ood

is p

lace

d in

a

cont

aine

r or o

n a

tray,

cov

ered

w

ith p

last

ic o

r a ti

ght-f

ittin

g lid

, an

d ra

w fo

od is

pla

ced

belo

w

read

y-to

-eat

food

in th

e re

frige

rato

r, to

pre

vent

cro

ss-

cont

amin

atio

n.

Food

han

dler

s to

und

erta

ke v

isua

l che

cks

to e

nsur

e al

l fo

od is

pro

tect

ed fr

om c

onta

min

atio

n, a

nd ra

w fo

od is

pl

aced

bel

ow re

ady-

to-e

at fo

od to

pre

vent

cro

ss-

cont

amin

atio

n.

If co

ntro

ls h

ave

not b

een

follo

wed

and

food

is n

ot

cont

amin

ated

, cov

er th

e fo

od p

lace

d in

a c

onta

iner

or o

n a

tray,

and

pla

ce ra

w fo

od b

elow

read

y-to

-eat

food

. If f

ood

has

been

con

tam

inat

ed o

r sus

pect

ed o

f hav

ing

been

co

ntam

inat

ed, d

isca

rd th

e fo

od. C

ompl

ete

Rec

ord

16 –

C

orre

ctiv

e A

ctio

ns.

Not

ify th

e m

anag

er/s

uper

viso

r if s

taff

requ

ire re

train

ing

to

ensu

re th

ey a

re fo

llow

ing

cont

rols

. If s

taff

unde

rgo

retra

inin

g, c

ompl

ete

Rec

ord

14 –

Foo

d H

andl

er

Inst

ruct

ion/

Trai

ning

.

26

3.5.

6 Fo

od H

andl

ing

Step

6: P

repa

ratio

n H

azar

ds

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Food

han

dler

s to

min

imis

e th

e cu

mul

ativ

e tim

e th

at p

oten

tially

ha

zard

ous

food

is k

ept w

ithin

th

e te

mpe

ratu

re d

ange

r zon

e (m

axim

um o

f 2 h

rs).

Man

ager

/sup

ervi

sor t

o un

derta

ke m

onth

ly c

heck

s to

en

sure

con

trols

are

bei

ng m

et. C

ompl

ete

Rec

ord

17 –

Fo

od S

afet

y P

rogr

am R

evie

w (M

onth

ly In

tern

al

Che

cklis

t).

Pot

entia

lly h

azar

dous

food

foun

d to

be

at ro

om

tem

pera

ture

for m

ore

than

2 h

rs is

to b

e us

ed

imm

edia

tely

or d

isca

rded

afte

r 4 h

rs. A

ll ac

tions

are

to

be re

cord

ed in

Rec

ord

16 –

Cor

rect

ive

Act

ions

.

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s,

chem

ical

s or

phy

sica

l ob

ject

s. (C

ontin

ued

on p

age

27)

Food

con

tact

sur

face

s,

uten

sils

, cho

ppin

g bo

ards

and

eq

uipm

ent t

o be

cle

aned

, sa

nitis

ed a

nd d

ried

as p

er th

e S

uppo

rt P

rogr

am -

Cle

anin

g an

d S

aniti

sing

, afte

r the

pr

epar

atio

n of

diff

eren

t foo

d ty

pes,

eg.

mea

t, po

ultry

, sal

ads

and

sand

wic

hes.

Col

our c

odin

g of

ute

nsils

/equ

ipm

ent f

or

spec

ific

task

s w

ill as

sist

in

keep

ing

item

s se

para

te.

Kee

p ra

w a

nd c

ooke

d fo

ods

sepa

rate

. W

ash

all f

ruits

and

veg

etab

les

to re

mov

e vi

sibl

e co

ntam

inat

ion.

Man

ager

/sup

ervi

sor t

o vi

sual

ly c

heck

wee

kly

that

con

trols

ar

e be

ing

met

. M

anag

er/s

uper

viso

r to

unde

rtake

mon

thly

che

cks

to

ensu

re c

ontro

ls a

re b

eing

met

. Com

plet

e R

ecor

d 17

–

Food

Saf

ety

Pro

gram

Rev

iew

(Mon

thly

Inte

rnal

C

heck

list).

M

anag

er/s

uper

viso

r to

unde

rtake

mon

thly

che

cks

to

ensu

re c

ontro

ls a

re b

eing

met

. Com

plet

e R

ecor

d 17

–

Food

Saf

ety

Pro

gram

Rev

iew

(Mon

thly

Inte

rnal

C

heck

list).

Con

tam

inat

ed fo

od c

onta

ct s

urfa

ces,

ute

nsils

, cho

ppin

g bo

ards

and

equ

ipm

ent t

o be

re-c

lean

ed a

nd re

-san

itise

d as

pe

r the

Sup

port

Pro

gram

- C

lean

ing

and

San

itisi

ng.

Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

Con

tam

inat

ed fo

od s

houl

d be

dis

card

ed im

med

iate

ly.

Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

Frui

t and

veg

etab

les

show

ing

sign

s of

vis

ible

co

ntam

inat

ion

shou

ld b

e re

-was

hed

or d

isca

rded

if th

e vi

sibl

e co

ntam

inat

ion

cann

ot b

e re

mov

ed.

Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

27

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s,

chem

ical

s or

phy

sica

l ob

ject

s.

Was

h an

d sa

nitis

e sa

lad

vege

tabl

es a

s pe

r the

san

itisi

ng

guid

elin

es.*

S

ingl

e-us

e or

dis

posa

ble

clot

hs

to b

e us

ed w

here

pos

sibl

e. If

m

ulti-

use

clot

hs a

re u

sed,

they

ar

e to

be

clea

ned

and

sani

tised

af

ter e

ach

task

. V

itam

iser

s (in

clud

ing

blad

es)

are

clea

ned

and

sani

tised

as

per t

he S

uppo

rt P

rogr

am –

C

lean

ing

and

San

itisi

ng p

rior t

o an

d af

ter p

repa

ratio

n.

Food

han

dler

s to

follo

w g

ood

hygi

ene

prac

tices

as

per t

he

Sup

port

Pro

gram

– H

ealth

and

H

ygie

ne R

equi

rem

ents

.

Man

ager

/sup

ervi

sor t

o un

derta

ke m

onth

ly c

heck

s to

en

sure

con

trols

are

bei

ng m

et. C

ompl

ete

Rec

ord

17 –

Fo

od S

afet

y P

rogr

am R

evie

w (M

onth

ly In

tern

al

Che

cklis

t).

Man

ager

/sup

ervi

sor t

o un

derta

ke m

onth

ly c

heck

s to

en

sure

con

trols

are

bei

ng m

et. C

ompl

ete

Rec

ord

17 –

Fo

od S

afet

y P

rogr

am R

evie

w (M

onth

ly In

tern

al

Che

cklis

t).

Food

han

dler

s to

und

erta

ke a

dai

ly v

isua

l che

ck to

ens

ure

vita

mis

ers

(incl

udin

g bl

ades

) are

cle

aned

and

san

itise

d in

ac

cord

ance

with

the

Sup

port

Pro

gram

– C

lean

ing

and

San

itisi

ng p

rior t

o an

d af

ter t

he p

repa

ratio

n pr

oces

s.

Man

ager

/sup

ervi

sor t

o un

derta

ke m

onth

ly c

heck

s to

en

sure

con

trols

are

bei

ng m

et. C

ompl

ete

Rec

ord

17 –

Fo

od S

afet

y P

rogr

am R

evie

w (M

onth

ly In

tern

al

Che

cklis

t).

Man

ager

/sup

ervi

sor t

o vi

sual

ly c

heck

wee

kly

that

food

ha

ndle

rs a

re fo

llow

ing

good

hyg

iene

pra

ctic

es a

s pe

r the

S

uppo

rt P

rogr

am –

Hea

lth a

nd H

ygie

ne R

equi

rem

ents

If fo

od h

andl

ers

are

not w

ashi

ng a

nd s

aniti

sing

sal

ad

vege

tabl

es c

orre

ctly

, re-

was

h an

d re

-san

itise

or d

isca

rd.

Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns. I

f foo

d ha

ndle

r re

train

ing

is re

quire

d, c

ompl

ete

Rec

ord

14 –

Foo

d H

andl

er

Inst

ruct

ion/

Trai

ning

.

Unc

lean

clo

ths

shou

ld b

e di

scar

ded.

Con

tam

inat

ed fo

od

shou

ld b

e di

scar

ded.

Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

Con

tam

inat

ed v

itam

iser

s (in

clud

ing

blad

es) m

ust b

e di

sass

embl

ed, r

e-cl

eane

d an

d re

-san

itise

d as

per

the

Sup

port

Pro

gram

- C

lean

ing

and

San

itisi

ng. C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If

food

han

dler

s re

quire

retra

inin

g in

hyg

iene

pra

ctic

es,

com

plet

e R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

. If

food

han

dler

s ar

e no

t fol

low

ing

good

hyg

iene

pra

ctic

es

as p

er th

e S

uppo

rt P

rogr

am –

Hea

lth a

nd H

ygie

ne

Req

uire

men

ts, r

etra

inin

g m

ay b

e re

quire

d. C

ompl

ete

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

* P

leas

e co

ntac

t you

r Loc

al G

over

nmen

t Aut

horit

y or

Sta

te o

r Ter

ritor

y H

ealth

Dep

artm

ent f

or a

dvic

e re

gard

ing

requ

irem

ents

for s

aniti

sing

sal

ad v

eget

able

s.

28

3.5.

7 Fo

od H

andl

ing

Step

7: C

ooki

ng (C

ook

Fres

h)

Haz

ards

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Sur

viva

l of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Ens

ure

food

is c

ooke

d th

orou

ghly

by:

•

follo

win

g st

anda

rd re

cipe

s an

d en

surin

g th

e in

tern

al

cook

ing

tem

pera

ture

is

750 C

or g

reat

er; a

nd

• by

cut

ting

a po

rtion

of t

he

food

to e

nsur

e it

is c

ooke

d un

til th

e ju

ices

run

clea

r, th

e m

eat i

s no

t pin

k in

co

lour

or b

y br

ingi

ng fo

od

to b

oilin

g po

int.

Ens

ure

food

is n

ot le

ft at

a

tem

pera

ture

of b

elow

600 C

for

mor

e th

an 2

hrs

dur

ing

cook

ing

to p

reve

nt th

e po

ssib

le

prod

uctio

n of

toxi

n.

Food

han

dler

to m

onito

r and

reco

rd th

e in

tern

al

tem

pera

ture

of c

ooke

d fo

od d

aily

to e

nsur

e th

e co

re

tem

pera

ture

of t

he fo

od h

as re

ache

d 75

0 C o

r gre

ater

. C

ompl

ete

Rec

ord

5 –

Coo

ked

Food

Tem

pera

ture

Log

. Fo

od h

andl

er to

und

erta

ke v

isua

l obs

erva

tions

dai

ly to

en

sure

food

is c

ooke

d un

til ju

ices

run

clea

r and

the

mea

t is

not

pin

k in

col

our o

r tha

t the

food

has

bee

n br

ough

t to

boilin

g po

int.

Man

ager

/sup

ervi

sor t

o un

derta

ke w

eekl

y ch

ecks

to

ensu

re c

ontro

ls fo

r coo

king

are

bei

ng m

et.

Food

han

dler

s to

mon

itor a

nd re

cord

the

inte

rnal

te

mpe

ratu

re o

f coo

ked

food

dai

ly, t

o en

sure

the

core

te

mpe

ratu

re o

f the

food

is n

ot b

elow

600 C

for m

ore

than

2

hrs

durin

g co

okin

g. C

ompl

ete

Rec

ord

5 –

Coo

ked

Food

Te

mpe

ratu

re L

og.

If fo

od is

not

ade

quat

ely

cook

ed, t

his

proc

ess

shou

ld

cont

inue

unt

il th

e fo

od is

thor

ough

ly c

ooke

d an

d no

tify

the

man

ager

/sup

ervi

sor f

or a

revi

ew o

f the

sta

ndar

d re

cipe

in

term

s of

tim

e/te

mpe

ratu

re re

quire

men

ts fo

r coo

king

to

ensu

re it

ach

ieve

s th

orou

gh c

ooki

ng a

s pe

r the

con

trols

. C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If

the

cont

rols

are

not

bei

ng m

et, r

etra

inin

g m

ay b

e re

quire

d. D

etai

ls to

be

docu

men

ted

in R

ecor

d 16

–

Cor

rect

ive

Act

ions

. If s

taff

unde

rgo

retra

inin

g, c

ompl

ete

R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

. Fo

od fo

und

to b

e le

ft at

a te

mpe

ratu

re o

f bel

ow 6

00 C fo

r m

ore

than

2 h

rs d

urin

g co

okin

g m

ust b

e di

scar

ded.

All

actio

ns a

re to

be

reco

rded

in R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s,

chem

ical

s or

phy

sica

l ob

ject

s. (C

ontin

ued

on p

age

29)

Equ

ipm

ent a

nd u

tens

ils a

re

clea

ned

and

sani

tised

in

acco

rdan

ce w

ith th

e S

uppo

rt P

rogr

am –

Cle

anin

g an

d S

aniti

sing

.

Food

han

dler

to u

nder

take

vis

ual c

heck

s da

ily th

at a

ll eq

uipm

ent a

nd u

tens

ils u

sed

durin

g th

e co

okin

g pr

oces

s ar

e cl

eane

d an

d sa

nitis

ed in

acc

orda

nce

with

the

Sup

port

Pro

gram

– C

lean

ing

and

Sani

tisin

g.

Man

ager

/sup

ervi

sor i

s to

und

erta

ke v

isua

l che

cks

on a

m

onth

ly b

asis

to re

view

whe

ther

the

cont

rol i

s be

ing

met

. C

ompl

ete

R

ecor

d 17

– F

ood

Saf

ety

Pro

gram

Rev

iew

(Mon

thly

In

tern

al C

heck

list).

Re-

clea

n an

d re

-san

itise

con

tam

inat

ed e

quip

men

t or

uten

sils

as

per t

he S

uppo

rt P

rogr

am -

Cle

anin

g an

d S

aniti

sing

and

con

tam

inat

ed fo

od is

to b

e di

scar

ded.

C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

.

29

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s,

chem

ical

s or

phy

sica

l ob

ject

s.

Food

han

dler

s to

follo

w g

ood

hygi

ene

prac

tices

in

acco

rdan

ce w

ith th

e S

uppo

rt P

rogr

am –

Hea

lth a

nd H

ygie

ne

Req

uire

men

ts.

Man

ager

/sup

ervi

sor t

o un

derta

ke w

eekl

y ch

ecks

to

ensu

re s

taff

are

follo

win

g go

od h

ygie

ne p

ract

ices

in

acco

rdan

ce w

ith th

e S

uppo

rt P

rogr

am -

Hea

lth a

nd

Hyg

iene

Req

uire

men

ts.

If co

ntro

ls a

re n

ot b

eing

met

, man

ager

/sup

ervi

sor t

o co

mpl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If s

taff

requ

ire

retra

inin

g in

follo

win

g go

od h

ygie

ne p

ract

ices

,com

plet

e

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

30

Food

Han

dlin

g St

ep 7

: Coo

king

(Coo

k C

hill)

H

azar

ds

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Ens

ure

food

is c

ooke

d th

orou

ghly

by:

•

follo

win

g st

anda

rd re

cipe

s an

d en

surin

g th

e in

tern

al

cook

ing

tem

pera

ture

is

750 C

or g

reat

er; a

nd

• by

cut

ting

a po

rtion

of t

he

food

to e

nsur

e it

is c

ooke

d un

til th

e ju

ices

run

clea

r, th

e m

eat i

s no

t pin

k in

co

lour

or b

y br

ingi

ng fo

ods

to b

oilin

g po

int.

Afte

r the

coo

king

pro

cess

, foo

d is

to b

e ra

pidl

y ch

illed

as

reco

mm

ende

d by

the

man

ufac

ture

r of t

he c

ook

chill

equi

pmen

t.

Food

han

dler

to m

onito

r and

und

erta

ke te

mpe

ratu

re

chec

ks o

f foo

d da

ily to

ens

ure

that

the

cont

rols

are

bei

ng

met

. Com

plet

e

Rec

ord

6 –

Tem

pera

ture

Mon

itorin

g of

Coo

k C

hill

Food

s.

Food

han

dler

to u

nder

take

vis

ual o

bser

vatio

ns d

aily

to

ensu

re fo

od is

coo

ked

until

juic

es ru

n cl

ear a

nd th

e m

eat

is n

ot p

ink

in c

olou

r or t

hat t

he fo

od h

as b

een

brou

ght t

o bo

iling

poin

t. M

anag

er/s

uper

viso

r to

unde

rtake

wee

kly

chec

ks to

en

sure

con

trols

for c

ooki

ng a

re b

eing

met

. Fo

od h

andl

er to

mon

itor a

nd re

cord

the

tem

pera

ture

of a

sa

mpl

e of

coo

k ch

ill fo

od d

urin

g ea

ch c

hill

proc

ess.

Te

mpe

ratu

res

to b

e re

cord

ed in

R

ecor

d 6

– Te

mpe

ratu

re M

onito

ring

of C

ook

Chi

ll Fo

ods.

If fo

od is

not

ade

quat

ely

cook

ed, t

his

proc

ess

shou

ld

cont

inue

unt

il th

e fo

od is

thor

ough

ly c

ooke

d an

d no

tify

the

man

ager

/sup

ervi

sor f

or a

revi

ew o

f the

sta

ndar

d re

cipe

in

term

s of

tim

e/te

mpe

ratu

re re

quire

men

ts fo

r coo

king

to

ensu

re it

ach

ieve

s th

orou

gh c

ooki

ng a

s pe

r the

con

trols

. C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If

the

cont

rols

are

not

bei

ng m

et, r

etra

inin

g m

ay b

e re

quire

d. D

etai

ls to

be

docu

men

ted

in R

ecor

d 16

–

Cor

rect

ive

Act

ions

. If s

taff

unde

rgo

retra

inin

g, c

ompl

ete

R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

. If

food

is n

ot re

achi

ng d

esire

d tim

e/te

mpe

ratu

re

requ

irem

ents

, re-

chill

the

food

or u

se p

rodu

ct w

ithin

12

hrs.

If

the

blas

t chi

ller i

s no

t mai

ntai

ning

des

ired

tem

pera

ture

s,

notif

y th

e m

anag

er/s

uper

viso

r. C

ompl

ete

Rec

ord

16 –

C

orre

ctiv

e A

ctio

ns.

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s,

chem

ical

s or

phy

sica

l ob

ject

s. (C

ontin

ued

on p

age

31)

Equ

ipm

ent a

nd u

tens

ils a

re

clea

ned

and

sani

tised

in

acco

rdan

ce w

ith th

e S

uppo

rt P

rogr

am –

Cle

anin

g an

d S

aniti

sing

.

Food

han

dler

to u

nder

take

vis

ual c

heck

s da

ily th

at a

ll eq

uipm

ent a

nd u

tens

ils u

sed

durin

g th

e co

okin

g pr

oces

s ar

e cl

eane

d an

d sa

nitis

ed in

acc

orda

nce

with

the

Sup

port

Pro

gram

– C

lean

ing

and

Sani

tisin

g.

Man

ager

/sup

ervi

sor t

o un

derta

ke v

isua

l che

cks

mon

thly

to

revi

ew w

heth

er th

e co

ntro

ls a

re b

eing

met

. Com

plet

e R

ecor

d 17

– F

ood

Saf

ety

Pro

gram

Rev

iew

(Mon

thly

In

tern

al C

heck

list).

Re-

clea

n an

d re

-san

itise

con

tam

inat

ed e

quip

men

t or

uten

sils

as

per t

he S

uppo

rt P

rogr

am -

Cle

anin

g an

d S

aniti

sing

and

con

tam

inat

ed fo

od is

to b

e di

scar

ded.

C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If

cont

rols

are

not

bei

ng m

et, m

anag

er/s

uper

viso

r to

com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns. I

f sta

ff re

quire

re

train

ing,

com

plet

e

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

31

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s,

chem

ical

s or

phy

sica

l ob

ject

s.

Food

han

dler

s to

follo

w g

ood

hygi

ene

prac

tices

in

acco

rdan

ce w

ith th

e S

uppo

rt P

rogr

am –

Hea

lth a

nd H

ygie

ne

Req

uire

men

ts.

Man

ager

/sup

ervi

sor t

o un

derta

ke w

eekl

y ch

ecks

to

ensu

re s

taff

follo

w g

ood

hygi

ene

prac

tices

in a

ccor

danc

e w

ith th

e S

uppo

rt P

rogr

am -

Hea

lth a

nd H

ygie

ne

Req

uire

men

ts.

If co

ntro

ls a

re n

ot b

eing

met

, man

ager

/sup

ervi

sor t

o co

mpl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If s

taff

requ

ire

retra

inin

g in

follo

win

g go

od h

ygie

ne p

ract

ices

, com

plet

e

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

32

Food

Han

dlin

g St

ep 7

: Coo

king

(Coo

k Fr

eeze

) H

azar

ds

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Ens

ure

food

is c

ooke

d th

orou

ghly

by:

•

follo

win

g st

anda

rd re

cipe

s an

d en

surin

g th

e co

re

tem

pera

ture

of t

he fo

od

has

reac

hed

750 C

or

grea

ter;

and

•

by c

uttin

g a

porti

on o

f the

fo

od to

ens

ure

it is

coo

ked

until

the

juic

es ru

n cl

ear,

the

mea

t is

not p

ink

in

colo

ur o

r by

brin

ging

food

s to

boi

ling

poin

t. A

fter t

he c

ooki

ng p

roce

ss, f

ood

is to

be

rapi

dly

froze

n as

re

com

men

ded

by th

e m

anuf

actu

rer o

f the

coo

k fre

eze

equi

pmen

t.

Food

han

dler

to m

onito

r and

und

erta

ke te

mpe

ratu

re

chec

ks o

f foo

d da

ily to

ens

ure

that

the

cont

rols

are

bei

ng

met

. C

ompl

ete

Rec

ord

7 –

Tem

pera

ture

Mon

itorin

g of

C

ook

Free

ze F

oods

. Fo

od h

andl

er to

und

erta

ke v

isua

l obs

erva

tions

dai

ly to

en

sure

food

is c

ooke

d un

til ju

ices

run

clea

r and

the

mea

t is

not

pin

k in

col

our o

r tha

t the

food

has

bee

n br

ough

t to

boilin

g po

int.

Man

ager

/sup

ervi

sor t

o un

derta

ke w

eekl

y ch

ecks

to

ensu

re c

ooks

are

follo

win

g co

ntro

ls.

Food

han

dler

to m

onito

r and

reco

rd th

e te

mpe

ratu

re o

f a

sam

ple

of c

ook

freez

e fo

od d

urin

g ea

ch fr

eezi

ng p

roce

ss.

Tem

pera

ture

s to

be

reco

rded

in R

ecor

d 6

– Te

mpe

ratu

re

Mon

itorin

g of

Coo

k Fr

eeze

Foo

ds.

If fo

od is

not

ade

quat

ely

cook

ed, t

his

proc

ess

shou

ld

cont

inue

unt

il th

e fo

od is

thor

ough

ly c

ooke

d an

d no

tify

the

man

ager

/sup

ervi

sor f

or a

revi

ew o

f the

sta

ndar

d re

cipe

in

term

s of

tim

e/te

mpe

ratu

re re

quire

men

ts fo

r coo

king

to

ensu

re it

ach

ieve

s th

orou

gh c

ooki

ng a

s pe

r the

con

trols

. C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If

the

cont

rols

are

not

bei

ng m

et, r

etra

inin

g m

ay b

e re

quire

d. D

etai

ls to

be

docu

men

ted

in R

ecor

d 16

–

Cor

rect

ive

Act

ions

. If s

taff

unde

rgo

retra

inin

g, c

ompl

ete

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

If fo

od is

not

reac

hing

des

ired

time/

tem

pera

ture

re

quire

men

ts, t

rans

fer f

ood

to a

noth

er b

last

free

zer o

r use

th

e fo

od w

ithin

12

hrs.

The

man

ager

/sup

ervi

sor i

s to

be

notif

ied,

com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns a

nd

Rec

ord

11 –

Equ

ipm

ent a

nd M

aint

enac

e as

requ

ired.

C

onta

min

atio

n by

m

icro

-org

anis

ms,

ch

emic

als

or p

hysi

cal

obje

cts.

(Con

tinue

d on

pag

e 33

)

Equ

ipm

ent a

nd u

tens

ils a

re

clea

ned

and

sani

tised

in

acco

rdan

ce w

ith th

e S

uppo

rt P

rogr

am –

Cle

anin

g an

d S

aniti

sing

.

Food

han

dler

s to

und

erta

ke v

isua

l che

cks

daily

that

all

equi

pmen

t and

ute

nsils

use

d du

ring

the

cook

ing

proc

ess

are

clea

ned

and

sani

tised

in a

ccor

danc

e w

ith th

e S

uppo

rt P

rogr

am –

Cle

anin

g an

d Sa

nitis

ing.

M

anag

er/s

uper

viso

r to

unde

rtake

vis

ual c

heck

s m

onth

ly

to re

view

whe

ther

the

cont

rol i

s be

ing

met

. Com

plet

e

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w (M

onth

ly

Inte

rnal

Che

cklis

t).

Re-

clea

n an

d re

-san

itise

con

tam

inat

ed e

quip

men

t or

uten

sils

in a

ccor

danc

e w

ith th

e S

uppo

rt P

rogr

am -

Cle

anin

g an

d S

aniti

sing

and

con

tam

inat

ed fo

od is

to b

e di

scar

ded.

Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

If co

ntro

ls a

re n

ot b

eing

met

, man

ager

/sup

ervi

sor t

o co

mpl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If s

taff

requ

ire

retra

inin

g, c

ompl

ete

R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

.

33

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s,

chem

ical

s or

phy

sica

l ob

ject

s.

Food

han

dler

s to

follo

w g

ood

hygi

ene

prac

tices

in

acco

rdan

ce w

ith th

e S

uppo

rt P

rogr

am –

Hea

lth a

nd H

ygie

ne

Req

uire

men

ts.

Man

ager

/sup

ervi

sor t

o un

derta

ke w

eekl

y ch

ecks

to

ensu

re s

taff

are

follo

win

g go

od h

ygie

ne p

ract

ices

in

acco

rdan

ce w

ith th

e S

uppo

rt P

rogr

am -

Hea

lth a

nd

Hyg

iene

Req

uire

men

ts.

If co

ntro

ls a

re n

ot b

eing

met

, man

ager

/sup

ervi

sor t

o co

mpl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If s

taff

requ

ire

retra

inin

g in

follo

win

g go

od h

ygie

ne p

ract

ices

, com

plet

e

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

34

3.5.

8 Fo

od H

andl

ing

Step

8: C

oolin

g H

azar

ds

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Afte

r coo

king

, pot

entia

lly

haza

rdou

s fo

od c

an b

e co

oled

at

room

tem

pera

ture

to 6

00 C

(as

a gu

ide,

for n

ot lo

nger

than

1

hr) b

efor

e fu

rther

coo

ling

unde

r ref

riger

atio

n. P

oten

tially

ha

zard

ous

food

mus

t be

cool

ed

from

600 C

to 2

10 C in

2 h

rs a

nd

to 5

0 C a

fter a

furth

er m

axim

um

of 4

hrs

. E

ffect

ive

cool

ing

can

be

achi

eved

by:

C

oolin

g fo

od in

sha

llow

tray

s or

sm

all c

onta

iner

s an

d en

surin

g fo

od is

not

ove

rsto

cked

in th

e re

frige

ratio

n un

it.

To c

ool f

ood

quic

kly,

usi

ng

chill

ed tr

ays

or th

e w

ater

bat

h m

etho

d (fi

ll up

the

sink

with

w

ater

(and

ice)

and

pla

ce tr

ay

of fo

od in

to th

e si

nk fo

r 30

min

s, d

rain

wat

er a

nd re

peat

pr

oced

ure;

then

pla

ce fo

od in

th

e re

frige

ratio

n un

it. E

nsur

e fo

od d

oes

not c

ome

into

dire

ct

cont

act w

ith th

e w

ater

or s

ink)

.

Food

han

dler

s to

mon

itor a

nd re

cord

tem

pera

ture

of

food

s du

ring

the

cool

ing

proc

ess

on a

wee

kly

basi

s.

Com

plet

e R

ecor

d 9

– Te

mpe

ratu

re C

oolin

g Lo

g.

Man

ager

/sup

ervi

sor t

o ch

eck

wee

kly

that

sta

ff ar

e fo

llow

ing

cont

rols

, by

usin

g a

prob

e th

erm

omet

er a

t 2 a

nd

4 hr

s in

terv

als.

Tem

pera

ture

s ar

e to

be

reco

rded

in

Rec

ord

9 –

Tem

pera

ture

Coo

ling

Log.

If fo

od is

not

coo

led

to th

e de

sire

d tim

e/te

mpe

ratu

re

requ

irem

ents

, use

the

wat

er b

ath

met

hod,

turn

the

refri

gera

tion

unit

dow

n, p

lace

em

pty

cool

ing

trays

in th

e fre

ezer

; oth

erw

ise

cook

fres

h in

stea

d of

coo

ling

food

s.

Com

plet

e R

ecor

d 9

– Te

mpe

ratu

re C

oolin

g Lo

g.

Bre

ak th

e fo

od in

to s

mal

l pro

porti

ons

and

plac

e in

sha

llow

co

ntai

ners

to c

ool.

Reo

rgan

ise

stoc

k to

allo

w fr

ee

circ

ulat

ion

of a

ir. C

ompl

ete

Rec

ord

9 –

Tem

pera

ture

C

oolin

g Lo

g fo

r cor

rect

ive

actio

ns ta

ken.

If

staf

f are

not

follo

win

g co

ntro

ls, n

otify

the

man

ager

/sup

ervi

sor,

com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns. I

f sta

ff re

quire

retra

inin

g, c

ompl

ete

Rec

ord

14 –

Fo

od H

andl

er In

stru

ctio

n/Tr

aini

ng.

35

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s or

ph

ysic

al o

bjec

ts.

Food

to b

e co

vere

d, la

belle

d an

d st

ored

in c

lean

con

tain

ers

durin

g th

e co

olin

g pr

oces

s.

Food

han

dler

s to

follo

w g

ood

hygi

ene

prac

tices

in

acco

rdan

ce w

ith th

e S

uppo

rt P

rogr

am –

Hea

lth a

nd H

ygie

ne

Req

uire

men

ts.

Food

han

dler

s to

und

erta

ke v

isua

l che

cks

daily

to e

nsur

e co

ntro

ls a

re b

eing

met

. M

anag

er/s

uper

viso

r to

chec

k m

onth

ly th

at fo

od h

andl

ers

are

follo

win

g go

od h

ygie

ne p

ract

ices

as

per t

he S

uppo

rt P

rogr

am -

Hea

lth a

nd H

ygie

ne R

equi

rem

ents

. Com

plet

e

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w (M

onth

ly

Inte

rnal

Che

cklis

t).

Cov

er a

nd la

bel f

ood.

Dis

card

con

tam

inat

ed fo

od. R

e-cl

ean

and

re-s

aniti

se c

onta

min

ated

tray

s an

d co

ntai

ners

as

per

the

Sup

port

Pro

gram

- C

lean

ing

and

San

itisi

ng.

Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

Not

ify th

e m

anag

er/s

uper

viso

r if f

ood

hand

lers

are

not

fo

llow

ing

the

Sup

port

Pro

gram

- H

ealth

and

Hyg

iene

R

equi

rem

ents

. Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

If st

aff r

equi

re re

train

ing,

com

plet

e R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

.

36

3.5.

9 Fo

od H

andl

ing

Step

9: R

ehea

ting

Haz

ards

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Pot

entia

lly h

azar

dous

food

is

rapi

dly

rehe

ated

to a

t lea

st

600 C

with

in 2

hrs

, tur

ned

and

stirr

ed p

erio

dica

lly fo

r tho

roug

h an

d ev

en d

istri

butio

n of

hea

t. R

ehea

ted

pote

ntia

lly

haza

rdou

s fo

od s

houl

d al

way

s be

con

sum

ed o

n th

e da

y of

re

heat

ing,

and

sho

uld

not b

e re

heat

ed tw

ice.

(N

ote:

Bai

ns-m

arie

are

not

su

itabl

e fo

r reh

eatin

g pu

rpos

es).

Food

han

dler

s to

che

ck th

at p

oten

tially

haz

ardo

us fo

od is

ra

pidl

y re

heat

ed to

at l

east

600 C

with

in 2

hrs

and

reco

rd

the

inte

rnal

tem

pera

ture

of f

ood

durin

g th

e re

heat

ing

proc

ess

thre

e tim

es/w

eek.

Tem

pera

ture

s to

be

reco

rded

in

Rec

ord

5 –

Coo

ked

Food

Tem

pera

ture

Log

. M

anag

er/s

uper

viso

r to

chec

k m

onth

ly th

at fo

od h

andl

ers

are

follo

win

g th

e co

ntro

ls fo

r reh

eatin

g.

If po

tent

ially

haz

ardo

us fo

od h

as n

ot b

een

rehe

ated

to

600 C

with

in 2

hrs

, con

tinue

rehe

atin

g un

til a

bove

600 C

. If

pote

ntia

lly h

azar

dous

food

is s

till n

ot re

achi

ng 6

00 C, a

pply

th

e 4-

hr/2

-hr g

uide

and

che

ck th

at th

e eq

uipm

ent i

s fu

nctio

ning

pro

perly

. Com

plet

e

Rec

ord

5 –

Coo

ked

Food

Tem

pera

ture

Log

. Not

ify th

e m

anag

er/s

uper

viso

r if e

quip

men

t mai

nten

ance

is re

quire

d.

Com

plet

e R

ecor

d 11

– E

quip

men

t Mai

nten

ance

. P

oten

tially

haz

ardo

us fo

od is

dis

card

ed if

the

cont

rols

for

rehe

atin

g ar

e no

t met

. Det

ail a

ctio

ns in

Rec

ord

16 –

C

orre

ctiv

e A

ctio

ns. R

etra

inin

g of

sta

ff m

ay b

e re

quire

d if

food

han

dler

s ar

e no

t fol

low

ing

the

cont

rols

for r

ehea

ting.

C

ompl

ete

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s or

ph

ysic

al o

bjec

ts.

Ens

ure

food

is c

over

ed a

nd in

cl

ean

cont

aine

rs.

Equ

ipm

ent a

nd u

tens

ils a

re

clea

ned

and

sani

tised

bef

ore

use

in a

ccor

danc

e w

ith th

e S

uppo

rt P

rogr

am –

Cle

anin

g an

d S

aniti

sing

. Fo

od h

andl

ers

to fo

llow

goo

d hy

gien

e pr

actic

es in

ac

cord

ance

with

the

Sup

port

Pro

gram

– H

ealth

and

Hyg

iene

R

equi

rem

ents

.

Man

ager

/sup

ervi

sor t

o ch

eck

mon

thly

that

food

han

dler

s ar

e fo

llow

ing

cont

rols

for r

ehea

ting.

Com

plet

e

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w (M

onth

ly

Inte

rnal

Che

cklis

t).

Man

ager

/sup

ervi

sor t

o ch

eck

mon

thly

that

food

han

dler

s ar

e cl

eani

ng a

nd s

aniti

sing

equ

ipm

ent i

n ac

cord

ance

with

th

e S

uppo

rt P

rogr

am –

Cle

anin

g an

d S

aniti

sing

. C

ompl

ete

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w

(Mon

thly

Inte

rnal

Che

cklis

t).

Man

ager

/sup

ervi

sor t

o ch

eck

mon

thly

that

food

han

dler

s ar

e fo

llow

ing

good

hyg

iene

pra

ctic

es in

acc

orda

nce

with

th

e S

uppo

rt P

rogr

am –

Hea

lth a

nd H

ygie

ne

Req

uire

men

ts. C

ompl

ete

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w (M

onth

ly In

tern

al C

heck

list).

All

cont

amin

ated

food

sho

uld

be d

isca

rded

. Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns. I

f foo

d ha

ndle

rs re

quire

re

train

ing

com

plet

e R

ecor

d 14

– F

ood

Han

dler

In

stru

ctio

n/Tr

aini

ng,

Re-

clea

n an

d re

-san

itise

con

tam

inat

ed e

quip

men

t and

ut

ensi

ls a

s pe

r the

Sup

port

Pro

gram

- C

lean

ing

and

San

itisi

ng. C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. Fo

od h

andl

ers

may

requ

ire re

train

ing

if th

ey a

re n

ot

follo

win

g co

ntro

ls. C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

and

for r

etra

inin

g co

mpl

ete

R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

.

37

3.5.

10 F

ood

Han

dlin

g St

ep 1

0: H

ot H

oldi

ng (B

ain-

mar

ie)

Haz

ards

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Pot

entia

lly h

azar

dous

food

is to

be

hel

d ho

t (at

or a

bove

600 C

). N

ote:

Foo

d sh

ould

be

at o

r ab

ove

600 C

prio

r to

hot

hold

ing.

Food

han

dler

s to

und

erta

ke te

mpe

ratu

re m

onito

ring

of

pote

ntia

lly h

azar

dous

food

thre

e tim

es/w

eek

usin

g a

tem

pera

ture

mea

surin

g de

vice

. Tem

pera

ture

s to

be

docu

men

ted

in R

ecor

d 5

– C

ooke

d Fo

od T

empe

ratu

re

Log.

Man

ager

/sup

ervi

sor t

o ch

eck

mon

thly

that

the

cont

rols

for h

ot h

oldi

ng a

re b

eing

met

. Com

plet

e

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w (M

onth

ly

Inte

rnal

Che

cklis

t).

If fo

od is

foun

d to

be

held

bel

ow 6

00 C, r

ehea

t the

food

unt

il it

reac

hes

600 C

or a

bove

. Com

plet

e R

ecor

d 5

– C

ooke

d Fo

od T

empe

ratu

re L

og. I

f the

food

is h

eld

in th

e ba

in-m

arie

fo

r mor

e th

an 4

hrs

, dis

card

food

and

com

plet

e R

ecor

d 16

–

Cor

rect

ive

Act

ions

. If s

taff

requ

ire re

train

ing,

com

plet

e R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

. If

the

bain

-mar

ie is

not

mai

ntai

ning

the

desi

red

tem

pera

ture

s, n

otify

the

man

ager

/sup

ervi

sor r

egar

ding

eq

uipm

ent m

aint

enan

ce. C

ompl

ete

R

ecor

d 11

– E

quip

men

t Mai

nten

ance

. If t

he c

ontro

ls a

re

not m

et, r

etra

in s

taff

and

com

plet

e

Rec

ord

14 –

Foo

d H

andl

er In

stru

ctio

n/Tr

aini

ng.

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s,

and

phys

ical

obj

ects

.

Food

is to

be

cove

red

durin

g th

e ho

t hol

ding

pro

cess

and

ho

ldin

g tra

ys a

re to

be

clea

ned

and

sani

tised

in a

ccor

danc

e w

ith th

e S

uppo

rt P

rogr

am –

C

lean

ing

and

San

itisi

ng.

Man

ager

/sup

ervi

sor t

o ch

eck

mon

thly

that

food

han

dler

s ar

e fo

llow

ing

cont

rols

for h

ot h

oldi

ng a

nd th

at th

e S

uppo

rt P

rogr

am –

Cle

anin

g an

d Sa

nitis

ing

is b

eing

follo

wed

. C

ompl

ete

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w

(Mon

thly

Inte

rnal

Che

cklis

t).

Con

tam

inat

ed fo

od is

to b

e di

scar

ded

and

cont

amin

ated

tra

ys a

re to

be

re-c

lean

ed a

nd re

-san

itise

d ac

cord

ing

to th

e S

uppo

rt P

rogr

am -

Cle

anin

g an

d S

aniti

sing

. Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

38

3.5.

11 F

ood

Han

dlin

g St

ep 1

1: P

acka

ging

H

azar

ds

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Sta

ff ar

e to

min

imis

e th

e cu

mul

ativ

e tim

e th

at p

oten

tially

ha

zard

ous

food

is k

ept w

ithin

th

e te

mpe

ratu

re d

ange

r zon

e,

ie. a

max

imum

of 2

hrs

.

Man

ager

/sup

ervi

sor t

o un

derta

ke m

onth

ly c

heck

s to

en

sure

food

han

dler

s ar

e fo

llow

ing

cont

rols

for p

acka

ging

. C

ompl

ete

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w

(Mon

thly

Inte

rnal

Che

cklis

t).

Pot

entia

lly h

azar

dous

food

foun

d to

be

at ro

om

tem

pera

ture

for m

ore

than

2 h

rs is

to b

e us

ed

imm

edia

tely

or d

isca

rded

afte

r 4 h

rs.

Com

plet

e

Rec

ord

16 –

Cor

rect

ive

Act

ions

.

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s or

ph

ysic

al o

bjec

ts.

Con

tain

ers

and

lids

shou

ld b

e st

ored

in a

cle

an d

ry a

rea,

and

m

eals

are

to b

e pa

ckag

ed in

to

clea

n co

ntai

ners

. E

quip

men

t and

ute

nsils

are

cl

eane

d an

d sa

nitis

ed b

efor

e us

e in

acc

orda

nce

with

the

Sup

port

Pro

gram

– C

lean

ing

and

San

itisi

ng.

Food

han

dler

s to

follo

w g

ood

hygi

ene

prac

tices

in

acco

rdan

ce w

ith th

e S

uppo

rt P

rogr

am –

Hea

lth a

nd H

ygie

ne

Req

uire

men

ts.

Man

ager

/sup

ervi

sor t

o un

derta

ke m

onth

ly c

heck

s to

en

sure

food

han

dler

s ar

e fo

llow

ing

cont

rols

for p

acka

ging

. C

ompl

ete

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w

(Mon

thly

Inte

rnal

Che

cklis

t).

Man

ager

/sup

ervi

sor t

o un

derta

ke m

onth

ly c

heck

s to

en

sure

food

han

dler

s ar

e cl

eani

ng a

nd s

aniti

sing

eq

uipm

ent i

n ac

cord

ance

with

the

Sup

port

Pro

gram

–

Cle

anin

g an

d S

aniti

sing

. Com

plet

e R

ecor

d 17

– F

ood

Saf

ety

Pro

gram

Rev

iew

(Mon

thly

Inte

rnal

Che

cklis

t).

Man

ager

/sup

ervi

sor t

o un

derta

ke m

onth

ly c

heck

s to

en

sure

food

han

dler

s ar

e fo

llow

ing

the

Sup

port

Pro

gram

–

Hea

lth a

nd H

ygie

ne R

equi

rem

ents

. Com

plet

e R

ecor

d 17

– F

ood

Saf

ety

Pro

gram

Rev

iew

(Mon

thly

Inte

rnal

C

heck

list).

If fo

od o

r pac

kagi

ng is

con

tam

inat

ed, i

t sho

uld

be

imm

edia

tely

dis

card

ed. D

isca

rd c

onta

min

ated

sin

gle-

use

cont

aine

rs. C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. A

ll co

ntam

inat

ed e

quip

men

t and

ute

nsils

are

to b

e re

-cl

eane

d an

d re

-san

itise

d as

per

the

Sup

port

Pro

gram

- C

lean

ing

and

San

itisi

ng. C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If

food

han

dler

s ar

e no

t fol

low

ing

the

Sup

port

Pro

gram

–

Hea

lth a

nd H

ygie

ne R

equi

rem

ents

, com

plet

e R

ecor

d 16

–

Cor

rect

ive

Act

ions

. If r

etra

inin

g of

food

han

dler

s is

re

quire

d, c

ompl

ete

Rec

ord

14 –

Foo

d H

andl

er

Inst

ruct

ion/

Trai

ning

.

39

3.5.

12 F

ood

Han

dlin

g St

ep 1

2: H

oldi

ng fo

r del

iver

y (h

ot, c

old,

froz

en)

Haz

ards

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of f

ood

pois

onin

g ba

cter

ia

and

poss

ible

pr

oduc

tion

of to

xins

.

Food

is to

be

held

hot

(at o

r ab

ove

600 C

), co

ld (a

t or b

elow

50 C

) or f

roze

n so

lid, n

ot

parti

ally

thaw

ed, p

rior t

o de

liver

y.

Man

ager

/sup

ervi

sor t

o ch

eck

mon

thly

that

food

han

dler

s ar

e ho

ldin

g fo

od h

ot (a

t or a

bove

600 C

), co

ld (a

t or b

elow

50 C

) or f

roze

n so

lid, n

ot p

artia

lly th

awed

, prio

r to

deliv

ery.

C

ompl

ete

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w

(Mon

thly

Inte

rnal

Che

cklis

t).

If fo

od is

not

hel

d at

spe

cifie

d te

mpe

ratu

res

prio

r to

deliv

ery,

follo

w 4

-hr/2

-hr g

uide

. Com

plet

e

Rec

ord

16 –

Cor

rect

ive

Act

ions

.

Con

tam

inat

ion

by

mic

ro-o

rgan

ism

s or

ph

ysic

al o

bjec

ts.

Food

is to

be

cove

red

durin

g ho

ldin

g.

Sto

rage

are

as a

re to

be

clea

ned

and

food

hol

ding

eq

uipm

ent i

s to

be

clea

ned

and

sani

tised

in a

ccor

danc

e w

ith

the

Sup

port

Pro

gram

–

Cle

anin

g an

d S

aniti

sing

. Fo

od h

andl

ers

to fo

llow

goo

d hy

gien

e pr

actic

es in

ac

cord

ance

with

the

Sup

port

Pro

gram

– H

ealth

and

Hyg

iene

R

equi

rem

ents

.

Man

ager

/sup

ervi

sor t

o ch

eck

mon

thly

that

food

han

dler

s ar

e fo

llow

ing

cont

rols

for h

oldi

ng fo

od. C

ompl

ete

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w (M

onth

ly In

tern

al

Che

cklis

t).

Man

ager

/sup

ervi

sor t

o ch

eck

mon

thly

that

food

han

dler

s ar

e fo

llow

ing

cont

rols

for h

oldi

ng fo

od a

nd th

e S

uppo

rt P

rogr

am –

Cle

anin

g an

d Sa

nitis

ing.

Com

plet

e R

ecor

d 17

–

Food

Saf

ety

Pro

gram

Rev

iew

(Mon

thly

Inte

rnal

C

heck

list).

M

anag

er/s

uper

viso

r to

unde

rtake

mon

thly

che

cks

to

ensu

re fo

od h

andl

ers

are

follo

win

g th

e S

uppo

rt P

rogr

am

– H

ealth

and

Hyg

iene

Req

uire

men

ts. C

ompl

ete

Rec

ord

17 –

Foo

d S

afet

y P

rogr

am R

evie

w (M

onth

ly In

tern

al

Che

cklis

t).

Con

tam

inat

ed fo

od is

to b

e di

scar

ded.

Com

plet

e

Rec

ord

16 –

Cor

rect

ive

Act

ions

. C

onta

min

ated

hol

ding

equ

ipm

ent a

nd s

tora

ge a

reas

are

to

be re

-cle

aned

and

re-s

aniti

sed

imm

edia

tely

(whe

re

appr

opria

te) i

n ac

cord

ance

with

the

Sup

port

Pro

gram

- C

lean

ing

and

San

itisi

ng. C

ompl

ete

Rec

ord

16 –

Cor

rect

ive

Act

ions

. If

food

han

dler

s ar

e no

t fol

low

ing

the

Sup

port

Pro

gram

–

Hea

lth a

nd H

ygie

ne R

equi

rem

ents

, com

plet

e R

ecor

d 16

–

Cor

rect

ive

Act

ions

. If r

etra

inin

g of

food

han

dler

s is

re

quire

d, c

ompl

ete

Rec

ord

14 –

Foo

d H

andl

er

Inst

ruct

ion/

Trai

ning

.

40

3.5.

13 F

ood

Han

dlin

g St

ep 1

3: D

eliv

ery

(of f

ood

to c

onsu

mer

- ho

t, co

ld, f

roze

n)

Haz

ards

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Gro

wth

of m

icro

-or

gani

sms

and

poss

ible

pro

duct

ion

of to

xins

.

Food

is to

be

trans

porte

d:

• ho

t (at

or a

bove

600 C

) by

usin

g in

sula

ted

cont

aine

rs,

heat

pac

ks, o

r •

cold

(at o

r bel

ow 5

0 C) b

y us

ing

ice

bric

ks, o

r •

froze

n so

lid b

y us

ing

ice

bric

ks.

Con

sum

ers

are

to b

e ad

vise

d of

mea

l del

iver

y tim

es. M

eals

ar

e to

be

deliv

ered

with

in 2

hrs

of

leav

ing

the

DM

O a

nd m

eals

ar

e no

t to

be le

ft un

atte

nded

.

Vol

unte

ers/

staf

f to

take

the

stor

age

tem

pera

ture

of a

mea

l w

eekl

y, p

rior t

o de

liver

y an

d on

the

last

mea

l del

iver

y.

Tem

pera

ture

s ar

e to

be

reco

rded

in

Rec

ord

8 –

Mea

l Del

iver

y Te

mpe

ratu

re L

og.

V

olun

teer

s/tra

nspo

rt pe

rson

nel t

o en

sure

con

sum

er

atte

ndan

ce o

n ea

ch d

eliv

ery

of m

eals

and

that

mea

ls a

re

deliv

ered

with

in 2

hrs

of l

eavi

ng th

e D

MO

.

If th

e st

orag

e te

mpe

ratu

re o

f the

mea

l doe

s no

t mee

t the

te

mpe

ratu

re c

ontro

ls p

rior t

o de

liver

y or

on

the

last

mea

l de

liver

y, th

e m

anag

er/s

uper

viso

r is

to b

e no

tifie

d re

gard

ing

mai

nten

ance

, and

pos

sibl

e re

plac

emen

t of h

oldi

ng

equi

pmen

t or s

tora

ge a

rran

gem

ents

may

nee

d to

be

revi

ewed

. All

actio

ns a

re to

be

reco

rded

in

Rec

ord

8 –

Mea

l Del

iver

y Te

mpe

ratu

re L

og.

If m

eals

are

not

del

iver

ed w

ithin

2 h

rs o

f lea

ving

the

DM

O

and/

or th

e cu

stom

er is

una

vaila

ble

on d

eliv

ery,

mea

ls

shou

ld b

e tra

nspo

rted

back

to th

e fa

cilit

y an

d th

eir s

afet

y as

sess

ed u

sing

the

4-hr

/2-h

r gui

de. T

he

man

ager

/sup

ervi

sor i

s to

be

notif

ied.

Com

plet

e R

ecor

d 16

–

Cor

rect

ive

Act

ions

. C

onta

min

atio

n by

m

icro

-org

anis

ms

or

phys

ical

obj

ects

.

Tran

spor

t veh

icle

s ar

e to

be

clea

ned

and

cont

aine

rs

clea

ned

and

sani

tised

in

acco

rdan

ce w

ith th

e S

uppo

rt P

rogr

am –

Cle

anin

g an

d S

aniti

sing

prio

r to

use.

Tr

ansp

ort p

erso

nnel

/vol

unte

ers

are

to fo

llow

goo

d hy

gien

e pr

actic

es in

acc

orda

nce

with

th

e S

uppo

rt P

rogr

am –

Hea

lth

and

Hyg

iene

Req

uire

men

ts.

Man

ager

/sup

ervi

sor t

o un

derta

ke m

onth

ly c

heck

s on

the

cond

ition

of t

rans

port

vehi

cles

and

that

con

tain

ers

are

bein

g cl

eane

d an

d sa

nitis

ed a

s pe

r the

Sup

port

Pro

gram

–

Cle

anin

g an

d S

aniti

sing

. Com

plet

e R

ecor

d 17

– F

ood

Saf

ety

Pro

gram

Rev

iew

(Mon

thly

Inte

rnal

Che

cklis

t).

Man

ager

/sup

ervi

sor t

o un

derta

ke m

onth

ly c

heck

s th

at

trans

port

pers

onne

l are

follo

win

g go

od h

ygie

ne p

ract

ices

in

acc

orda

nce

with

the

Sup

port

Pro

gram

– H

ealth

and

H

ygie

ne R

equi

rem

ents

. Com

plet

e R

ecor

d 17

– F

ood

Saf

ety

Pro

gram

Rev

iew

(Mon

thly

Inte

rnal

Che

cklis

t).

Con

tam

inat

ed v

ehic

les

are

to b

e re

-cle

aned

and

co

ntai

ners

re-c

lean

ed a

nd re

-san

itise

d as

per

the

Sup

port

Pro

gram

– C

lean

ing

and

Sani

tisin

g. C

onta

min

ated

food

is

to b

e di

scar

ded.

Com

plet

e R

ecor

d 16

– C

orre

ctiv

e A

ctio

ns.

Tran

spor

t per

sonn

el m

ay re

quire

retra

inin

g if

they

are

not

fo

llow

ing

good

hyg

iene

pra

ctic

es in

acc

orda

nce

with

the

Sup

port

Pro

gram

– H

ealth

and

Hyg

iene

Req

uire

men

ts.

Com

plet

e R

ecor

d 14

– F

ood

Han

dler

Inst

ruct

ion/

Trai

ning

.

41

Pho

toco

py th

e ta

ble

belo

w a

nd re

cord

the

deta

ils o

f any

site

-spe

cific

var

iatio

ns to

the

Food

Han

dlin

g S

teps

list

ed a

bove

. H

azar

ds

Wha

t cou

ld g

o w

rong

?

Haz

ard

Con

trol

s

Wha

t to

do to

pre

vent

thin

gs

goin

g w

rong

?

Mon

itorin

g of

Con

trol

s

Che

ckin

g th

at e

very

thin

g is

righ

t

Cor

rect

ive

Act

ions

Wha

t to

do w

hen

thin

gs g

o w

rong

?

Delivered Meals Organisations

THIS PAGE HAS BEEN LEFT BLANK

42



3.6 Support Programs

In addition to the specific controls described in the Food Handling Steps (Section 3.5), a numberof general controls are provided in the following support programs. These support programs areessential to the production of safe food. If managers/supervisors observe that staff are notfollowing the controls in the following Support Programs, complete Record 16 - CorrectiveActions. If staff require retraining, complete Record 14 - Food Handler Instruction/Training.Please include these Support Programs as part of your food safety program.

3.6.1 Health and Hygiene Requirements

To ensure food safety, food handlers need to implement measures to ensure that food preparedand served is safe and food handling is of a high standard at all times. They have to comply withthe health and hygiene requirements prescribed under the Food Safety Standards and follow thesteps outlined in the food safety program.

The following information outlines the responsibilities for basic health and hygiene requirementsfor all food handlers (both paid and voluntary), and is based on the Food Safety Standards, inparticular Food Safety Standard 3.2.2 - Food Safety Practices and General Requirements. Youmay wish to make copies of this information guide for use in food handler training.

Responsibility 1A food handler must take all reasonable measures not to handle food or surfaces likely tocome into contact with food in a way that is likely to compromise the safety andsuitability of food.

Steps to prevent the contamination of food and food contact surfaces:

• store uncooked and ready-to-eat food separately and always store cooked andready-to-eat foods above uncooked or unwashed foods

• store foods in waterproof and pest-proof food-grade containers with well-fitting lids• limit direct handling of food - clean gloves can be used but these must be changed

between each task or if they are damaged. Clean tongs or other implements used tohandle foods can also be used

• keep raw and cooked foods separate at all times; also ensure that separate utensilsand cutting boards are to be used for the preparation of raw and ready-to-eat orcooked foods, and washed and unwashed foods

• use individual serving implements for each dish to reduce direct handling of food• keep all food preparation areas, work surfaces, equipment and utensils in a clean

condition.


3.0 Part 1 - Food Safety Program SectionsResponsibility 2A food handler must, when engaging in any food handling operation, take all practicablemeasures to ensure that his/her body, anything from his/her body, and anything he/she iswearing does not contaminate food or surfaces likely to come into contact with food.

Steps to be taken to meet hygiene requirements:

• take all practicable measures (examples below) to ensure his or her body, anythingfrom his or her body, and anything he or she is wearing does not contaminate food orsurfaces likely to come into contact with food- long hair to be tied or clipped back, or otherwise effectively covered so as to

prevent contact occurring between hair and food or between hair and foodcontact surfaces

- jewellery is limited to plain banded rings and simple sleeper earrings- keep finger nails short and clean and do not wear nail polish or false nails

• food handlers must cover any cuts or sores with a waterproof, brightly coloureddressing and ensure that disposable gloves are worn;

• clean protective clothing that effectively provides a barrier between food and ordinaryclothing must be worn when handling food. This may be in the form of a uniformworn when handling food only instead of everyday clothing, or an apron or overallworn over everyday clothing

• protective clothing must be worn in the food preparation areas only and not outsidethe premises

• smoking and eating are not to occur within food handling or preparation areas• do not sneeze, blow or cough over unprotected food or surfaces likely to come into

contact with food.

Responsibility 3A food handler must wash his or her hands:

• whenever his or her hands are likely to be a source of contamination of food• immediately before working with ready-to-eat food, and after handling raw food• before putting on and after removing gloves• immediately after using the toilet• prior to handling unprotected/uncovered food or when touching surfaces that will

come into contact with food• before commencing or re-commencing the handling of food• immediately after smoking, coughing, sneezing, using a handkerchief or disposable

tissue, eating, drinking or using tobacco or similar substances• after touching his/her hair, scalp or body opening.

Whenever washing his or her hands, a food handler must:

• Use the hand washing facilities provided• Thoroughly clean his or her hands using soap and warm running water• Thoroughly dry his or her hands on paper towel.



Responsibility 4A food handler who knows that they are suffering from a food-borne illness (or if they area carrier of a food-borne illness), or if they have any symptoms associated with a food-borne illness, must:

• report to his or her supervisor that he or she is or may be suffering from (or is acarrier of) the illness

• not engage in any handling of food• if continuing to engage in other work on the premises - take all practicable measures

to prevent food being contaminated as a result of the condition• a food handler must notify his or her supervisor if the food handler knows or

suspects that he or she may have contaminated food whilst handling food.

The symptoms of food-borne illness may include: diarrhoea, nausea, vomiting, abdominalcramps, fever and headache. A person suffering a food-borne illness may have one or more ofthese symptoms. The incubation period (the time between eating the food and the appearanceof the first symptoms) may be as short as one hour and up to three to four days or even longer.

Procedure for managing food handlers suffering from food-borne illness:1. report illness or symptoms to the manager2. details are listed in Record 13 - Staff Illness3. food handler is excluded from handling food4. food handler resumes handling food only after they have been symptom free for 48 hrs.

However if a food handler has been diagnosed with eg. Salmonella or Hepatitis A, amedical certificate may be required to state that the person is no longer suffering from afood-borne illness or its symptoms

5. record details of return to work in Record 13 - Staff Illness.

Procedure for managing open cuts and sores on hands or fingers, or discharges from the ear,nose or eye:1. report injury/condition to the supervisor2. record details in Record 13 - Staff Illness3. food handlers must take all reasonable measures not to contaminate food. This may

mean, performing other jobs that do not involve food, not working in food preparation areasor if a food handler continues to handle food with a cut/sore hand, a bright colouredwaterproof dressing is to be applied to the wound and disposable food gloves are to beworn.

3.6.2 Cleaning and Sanitising

Your DMO must ensure that the premises, fixtures, fittings, equipment and those parts ofvehicles that are used to transport food, are maintained to an acceptable standard ofcleanliness. There should be no accumulation of garbage (except in garbage containers),recycled matter (except in containers), food waste, dirt, grease or other visible matter.Furthermore, cutlery and crockery must be cleaned and sanitised and protected fromcontamination. They must be in a clean and sanitary condition immediately before each use.Food contact surfaces of equipment also need to be cleaned and sanitised to avoidcontaminating the food that will come into contact with these surfaces.

Cleaning and sanitising are separate procedures. Cleaning removes visible contamination suchas food waste, dirt and grease from a surface. Sanitising is a process that destroys micro-organisms that may remain after cleaning.



Notes on Cleaning and Sanitising:

1. When cleaning cutlery, crockery, pots, pans, utensils, or tables where food is served, theabove steps apply when cleaning is done by hand or in a dishwasher. In addition, any teatowels used for drying should be sent for laundering after use.

2. The food contact surfaces of an appliance used to prepare or process foods, particularlypotentially hazardous foods, should be cleaned between batches or lots to avoid the risk ofcross-contamination.

3. It is recommended that the equipment used with potentially hazardous foods be cleanedand sanitized after each use.

4. Single-use items are not to be cleaned or sanitised for reuse but are to be discarded.Single-use items are instruments, apparatus, utensils or other things intended to be usedonly once in connection with food handling. These include disposable gloves, drinkingstraws, disposable eating and drinking utensils, plastic containers for takeaway food orother disposable packaging materials used in contact with food. Single-use items must notcome into contact with food or the mouth of a person if they are contaminated. Mostimportantly, single-use items should be protected from the likelihood of contamination untiluse and should never be reused.

5. To achieve an adequate level of sanitisation manually, contact with hot water at 77°C for 30seconds is needed. This temperature cannot be maintained in the sink unless the sink hasa heating element. It is however not recommended that food businesses manuallysanitise using hot water due to occupational health and safety concerns. The use of aglass washer or dishwasher is recommended where possible as they are the mosteffective way to clean and sanitise equipment. The manufacturer of the above mentionedequipment will be able to provide you with information regarding rinsing temperatures foryour glass washer or dishwasher. It is recommended that this information is provided inwriting by the manufacturer and that it is made available upon request by an auditor.

ProcessStep

1. Pre-clean Scraping, rinsing, wiping,sweeping or soaking

Cleaning Equipment

Cloth, broom, brush, water

2. Main clean Washing in hot water and detergent Scourer, cloth, brush, mop,sponge, floor cleaning machineHot water - at least 54°C anddetergent

3. Sanitising 1. Hot water rinse; or2.Chemical sanitising rinse; or3.Spraying surface with sanitiser andwiping with disposable paper towels

1. Hot water2. Chemical sanitiser3.Disposable paper towels

4. Drying Allow all surfaces to air drySmaller utensils are stacked ona clean dish rack to air dry

Clean sanitised surfaces ondrain boards, dish racks, etc

The table below outlines the steps that should be undertaken to effectively clean,sanitise and dry equipment and utensils



6. Chemical sanitisers - advice on suitable chemical sanitisers can be obtained fromchemical manufacturers and suppliers. Chlorine and quaternary ammonium-basedcompounds are commonly used as chemical sanitisers in the food industry. Sanitiserswill only work effectively if the surface is clean and if they are used in the correctconcentration and in accordance with the label directions (eg. minimum contact time).

7. All cleaning and sanitising chemicals should be stored in a designated chemical storagearea away from food preparation areas.

8. It is important to ensure that Material Safety Data Sheets (MSDS) are made available onsite for all cleaning agents used throughout the facility. MSDS provide informationregarding precautions for the safe use and handling of hazardous substances andactions to take in the event of poisoning or harmful exposure to the substance. DMOscan request MSDS through their supplier of cleaning agents.

Preparing Your Cleaning Schedule

Just like the rest of your food safety program, a cleaning schedule is a way of making sure thatfood premises and equipment have been cleaned.

With reference to the example of daily and monthly cleaning schedules below, complete theblank table on page 48, by listing areas/equipment that need to be cleaned (eg. floors, utensils),the person responsible for each cleaning task (eg. kitchen hand, supervisor, etc), how ofteneach area/equipment should be cleaned (eg. daily, weekly, monthly, yearly) and the cleaningagent to be used.

1. Remove food to other side of fridge2. Clean rubber seals3. Wash racks and all interior surfaces

with hot water and detergent ordishwasher

4. Spray and wipe the walls with wallcleaner

5. Allow to air dry before replacing food

Example Daily Cleaning Schedule:Equipment/Area

Preparationbenches

Kitchen Hand,Cook

Method

1. Remove food scraps2. Wash with hot water and detergent3. Apply sanitiser4. Allow to dry

Eskycontainers

PersonResponsible

Product &Equipment

UsedDetergentNo-rinsesanitiser

DMO Driver 1. Remove food scraps2. Wash with hot water and detergent3. Wash out with clean water4. Sanitise5. Air dry

Example Monthly Cleaning Schedule:

Equipment/Area

Cool rooms,fridges andstorage racks

Kitchen Hand

MethodPersonResponsible

Product &Equipment

UsedScrubbingbrushDetergent

DetergentNo-rinsesanitiser



Make multiple copies of the table above and use this to record the cleaning proceduresfor multiple areas/equipment. Information on cleaning procedures should be kept in an easilyaccessible place (eg. either with the food safety program or with the other records).

You can use the above cleaning schedule to complete Record 10 - Cleaning and Sanitising.This record can be used to record the items to be cleaned, the food handler responsible for thecleaning task(s) and timeframe for cleaning premises and equipment (eg. daily, weekly, monthly,annually).

Examples of items to be cleaned at various frequencies include:

• Daily - food contact surfaces, surfaces of equipment such as fridges, freezers, stoves,ovens, bain-marie, utensils, crockery, vitamisers, blenders, equipment, floors, counters,benches, etc

• Weekly - rubbish bins• Monthly - inside of equipment such as fridges, cool rooms, freezers, cupboards, shelves,

walls, light fittings, windows, etc• Annually - ceilings throughout the premises, including internal rooms and toilets.

This record allows food handlers to sign off each cleaning task after it has been completed.

_________ Cleaning Schedule:

Equipment/Area MethodPersonResponsible

Product &Equipment

Used



3.6.3 Pest Control

All practicable measures are to be taken to prevent pests entering and harbouring on thepremises. The manager/supervisor should conduct monthly inspections for evidence of pestsand detail the findings in Record 12 - Pest Control. Any pests or evidence of pests observed bystaff should be reported to the manager/supervisor. It is recommended that the manager/supervisor consult with a pest management contractor to determine the appropriate course ofaction when dealing with pest problems. All actions should be detailed in Record 12 - PestControl.

Examples of other practical pest control measures include:

• ensuring there are no holes or gaps in ceilings, walls and floors

• providing screens to doors

• keeping premises clean

• not storing food items on the floor

• provision of fly traps or fly zappers

• use of fly strips.

With reference to the example below, detail the actions your business will undertake to controlpests in the table on page 50.

Example

Please list actions to be taken to control pests.______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Weekly inspection to be undertaken by Supervisor for possible pest infestation.Monthly pest control to be undertaken by 'Pest Attack'.



Please list actions to be taken to control pests.________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Make multiple copies of this page and outline (in the space provided) the actions that yourbusiness will undertake to control pests.

Actions taken to control pests



3.6.4 Facility and Equipment Maintenance

Food businesses must maintain food premises, fixtures, fittings, equipment, utensils, and foodstorage areas of food vehicles in a good state of repair. This means undertaking visual checks ofthe above mentioned items regularly while they are being used or cleaned. These items(particularly if made of glass or wood) should not be broken, split, chipped, worn out or rusted.Effective maintenance helps prevent contamination and allows for effective cleaning andsanitising.

Fixtures and fittings include such items as benches, shelves, sinks, hand wash basins andcupboards. Equipment includes all equipment used in handling food as well as equipment usedto clean food premises or equipment. Examples of food handling equipment include refrigeratorsand cool rooms, cooking, processing and serving equipment and thermometers. Examples ofequipment used to clean food premises are brooms, mops and buckets.

Maintenance of the food preparation and storage areas and servicing of all kitchen equipmentshould be carried out in accordance with the equipment specifications and by an appropriateservice provider. It is recommended that certain equipment be serviced on an annual basis,including fridges, cool rooms, freezers, blast chiller, blast freezer, bain-marie, dishwasher, etc.

Any malfunction or breakdown of equipment between regular servicing visits should be reportedimmediately to the manager/supervisor and also detailed in Record 11 - EquipmentMaintenance.

With reference to the example below, identify areas/equipment that require maintenance withinyour facility, the frequency for maintenance and the service provider's name and contact details,by completing the blank table on page 52.

Dishwasher Annually Randall Dishwashers63 Kilk St, Dasiy Hill 4127Ph: 3011 1222

Cool Room Quartley Fridge Mechanics7 Free St, Stanstead 9367Ph: 2987 1652

Cook Chiller Quartley Chillfresh98 Moot St, Bullara 7342Ph: 1328 2838

Example

Area/Equipment Frequency of Maintenance Service Provider Name,Address and PhoneNumber


3.0 Part 1 - Food Safety Program SectionsMake multiple copies of this page and use this to record the maintenance details forequipment and the facility.

Area/Equipment requiring maintenance

Area/Equipment Frequency of Maintenance Service Provider Name,Address and PhoneNumber



3.6.5 Temperature Measuring Device

The Food Safety Standards require all businesses that store, transport, prepare, cook or sellpotentially hazardous food to have a temperature measuring device (thermometer) to measurethe temperature of the food. The thermometer must be readily accessible on the premises andbe able to accurately measure the temperature of the food to +/- 1°C. A probe thermometer isbest suited to accurately measure the internal temperature of the food and should be purchasedby all food businesses. An infrared/surface thermometer will only measure the surfacetemperature of the food but not the internal temperature; and should only be used supplementaryto a probe thermometer.

Using a Probe Thermometer:

(a) Before taking the temperature of the food, the probe of the thermometer must beeffectively cleaned, sanitised and dried. The probe can be cleaned by using hotsoapy water, wiped with a single-use sanitising wipe or by immersing in a containerof boiling water for 1 minute, and then air dried or wiped dry with clean paper towel.

(b) Allow several seconds for the thermometer to stabilise before reading thetemperature and then write down the result on the temperature monitoring form.

(c) Remove the probe from the food and immediately wash the probe using hot water.(d) Using single-use sanitising wipes (eg. containing 70% Isopropyl Alcohol), thoroughly

wipe the probe of the thermometer to effectively sanitise it.(e) Repeat steps (a) to (d) to check the temperature of other foods, or immediately

insert the probe into the probe cover and store the thermometer in a clean place forfuture use. Discard the sanitising wipe after use.

Using an Infrared/Surface Thermometer:

(a) Do not insert thermometer into food.(b) Point thermometer at food to measure the surface temperature of the food and follow

directions for use as stated by the manufacturer.(c) Do not point thermometer at another person as this could be dangerous.(d) Remember that the surface temperature of the food may differ from its internal or

core temperature.(e) Do not use in place of a probe thermometer unless instructed.

3.6.6 Accuracy of Thermometers

To check the accuracy of thermometers, the following methods can be used:

Ice Point Method (to check the accuracy of the thermometer at 0°C):

(a) Prepare a container of iced water (at least 60% ice).(b) Stir well and allow to stand for 5 minutes.(c) Immerse the probe of the thermometer into the water and allow to stabilise.(d) Stir well.(e) Record the reading in Record 11a - Accuracy and/or Calibration of Thermometers.(f) It should read 0°C. If the thermometer reads more than ± 1°C, it will need to be

recalibrated, serviced or replaced.


3.0 Part 1 - Food Safety Program SectionsBoiling Point Method (to check the accuracy of the thermometer at 100°C):

(a) Bring a container of water to the boil.(b) Immerse the probe of the thermometer into the water and allow to stabilise.(c) Record the reading in Record 11a - Accuracy and/or Calibration of Thermometers.(d) It should read 100°C. If the thermometer reads more than ± 1°C, it will need to be

recalibrated, serviced or replaced.

It is recognised that thermometers used to measure food temperatures and air temperaturesmust be calibrated regularly to ensure their accuracy. Calibration of thermometers is bestperformed by the supplier of the thermometer or a laboratory that is accredited to perform thistask. If a food business performs its own calibration, the temperature of the instrument itselfshould not be altered but rather the business should record how far the instrument is out and thedate, for example by placing a label on the instrument that indicates the date and correctionneeded. This will allow the business to monitor how inaccurate the instrument becomes. If acorrection of more that 1°C is required, the thermometer should be returned to the supplier. As aguide, thermometers should be calibrated every 3 months or when dropped. The supplier of thethermometer should be consulted regarding the frequency of calibration.

3.6.7 Garbage Disposal

A food business must maintain its food premises to a standard of cleanliness where there is noaccumulation of garbage (except in garbage containers), recycled matter (except in containers),food waste, dirt, grease, or other visible matter.

Therefore, an adequate number of internal garbage bins should be provided for the storage ofkitchen wastes. Each bin should be lined and emptied at least once per day. They should bepest-proof and cleaned regularly as part of the cleaning schedule (Record 10 - Cleaning andSanitising).

External garbage bins should be kept in a designated area that is away from entry and exit pointsto the building. They should be pest-proof with tight-fitting lids and should be cleaned regularly aspart of the cleaning schedule (Record 10 - Cleaning and Sanitising). They should be emptiedregularly in accordance with the services/requirements of the local government authority.

Managers/supervisors should check on a monthly basis that staff are keeping garbage disposalareas clean and tidy.

4.0 Part 2 - General Information Sections


4.1 Food Handler Training

Food handlers (both paid and voluntary) undertaking or supervising food handling activities arerequired to have appropriate skills and knowledge of food safety and hygiene matters appropriateto the level of food handling they undertake. The requirements for skills and knowledge arecontained in Food Safety Standard 3.2.2, Division 2 (3) Food Handling - Skills and Knowledge.Specific training competencies in your State or Territory should be checked with the relevanthealth authority. The strategies for ensuring that food handlers (both paid and voluntary) have theskills and knowledge required can include:

(a) managers/supervisors providing new and existing food handlers (both paid and voluntary)with a copy of the Health and Hygiene Requirements (Section 3.6.1) and advising them oftheir obligations as food handlers

(b) managers/supervisors to train and instruct food handlers (both paid and voluntary) onstandard food safety procedures for the food handling steps relevant to their deliveredmeals operation (Refer Section 3.5 - Food Handling Steps)

(c) food handlers (both paid and voluntary), supervisors and managers attending food safetyor hygiene courses conducted by local government authorities and industry bodies.Information concerning registered training organisations should be sought from yourrelevant local government authority or State or Territory health authority, refer to A2 -Contacts and Resources for Food Safety Information

(d) food safety update sessions are conducted regularly for all food handlers (both paid andvoluntary) via in-house training and/or hiring a consultant to provide advice and answerquestions

(e) food handling practices are regularly observed by the manager/supervisor and one-on-oneinstruction provided to reinforce food safety skills and knowledge

(f) having operating procedures in place to clarify the responsibilities of food handlers (bothpaid and voluntary) and supervisors

(g) with reference to the example below, complete the blank table outlined on page 56 byidentifying which food handlers require training, their position title, the type of trainingplanned, contact hours and the scheduled date for the training to occur

(h) all instructions or training provided to food handlers (both paid and voluntary) are listed in `Record 14 - Food Handler Instruction/Training.

Note: Please keep Record No. 14 - Food Handler Instruction/Training for this section.

Example

Implementation of Food Safety Programs 2 days 27/07/06

Kate Hill Volunteer Introduction to Food Safety 2 hrs 07/08/06

Food Handler PositionTitle

Type of Training Planned DateContactHours

Michael Lonard Cook Accredited Food Hygiene Course 1 day 05/07/06


4.0 Part 2 - General Information SectionsPlease detail in the table below the training planned for food handlers (both paid andvoluntary).

Planned training for Food Handlers (both paid and voluntary)

Food Handler PositionTitle

Type of Training Planned DateContactHours

Note: Please keep Record No. 14 - Food Handler Instruction/Training for this section.



4.2 Food Safety Incident Management Procedures

4.2.1 Food Recalls

A food recall is conducted to protect public health and safety. Details of Food Recalls arenormally published in newspapers or by accessing the FSANZ website atwww.foodstandards.gov.au. It may be relevant to your business if a product supplied to you issubject to a food recall in which case you will have to remove the product from your stock anddispose of it as advised. It is your responsibility to be aware of this. Furthermore, if a productproduced by your business is unsafe, you will have to activate the food recall procedure to recallunsafe food from consumers.

If your business sells or stocks a food product that is subjected to a food recall:

• inspect all stock and remove any product from sale if affected by the recall notice• clearly label the product with 'Food for disposal' or 'Not for sale' and store separately in an

appropriate environment (eg. store recalled chilled food in a cool room or refrigerator andstore recalled frozen food in the freezer)

• notify the supplier as soon as possible and return the product• if possible, estimate the amount of product already sold• if possible, contact all known purchasers of the product• advise all delivery drivers• display a recall notice in a prominent position (eg. goods received area)• complete Record 15 - Food Incident Form.

If you suspect a product supplied to or produced by your operation may lead to a recall:

• withdraw the product from sale• clearly label the product with 'Food for disposal' or 'Not for sale' and store separately in an

appropriate environment (eg. store recalled chilled food in a cool room or refrigerator andstore recalled frozen food in the freezer)

• contact all known purchasers of the product where possible• if possible, estimate the amount of product already sold.• if possible, determine the source of contamination for products produced on the premises• advise all delivery drivers• notify the suppliers as soon as possible and return the product if necessary• contact your Local Government's Environmental Health Officer or refer to the FSANZ Food

Industry Recall protocol to find out what actions will be required(www.foodstandards.gov.au/recallsafety/)

• complete Record 15 - Food Incident Form.


4.0 Part 2 - General Information Sections4.2.2 Unsafe Food

If the food that has been consumed by consumers is known to be or suspected of being unsafedue to microbiological contamination or other causes, the following procedure should apply:

(a) consumers should be informed immediately and provided with advice that if theypresent with symptoms of food poisoning, they should consult their doctorimmediately

(b) all efforts should be made to remove suspect food items from the kitchen and athorough clean-up of the kitchen should take place

(c) the appropriate food safety regulator (eg. local government or State/TerritoryEnvironmental Health Officer) should be contacted at an early stage for advice andinvestigation that may be required to identify or confirm the cause and determine anyneed for follow-up action

(d) the supervisor should detail all actions taken in Record 15 - Food Incident Form.

If the food is known to be or suspected of being contaminated by chemicals, advice from thePoisons Information Service may also be required. It should be noted that a consumer may reactto a food that contains a substance he or she is allergic or intolerant to and this would be amatter that should be discussed with the consumer. If a large number of consumers haveconsumed a food that may contain a foreign object(s), eg. plastic fragments, the food/foreignobject(s) should also be retained as it may be required for further investigation by the appropriatefood safety regulator.

4.2.3 Food Safety Complaints

The following procedures should be followed upon receipt of a food related complaint:

(a) staff should enter details in Record 15 - Food Incident Form for each case

(b) staff members should immediately inform the supervisor of each and everyallegation of food poisoning or contamination

(c) the complaint should be thoroughly investigated and procedures/records examined.This may involve investigation by the appropriate food safety regulator (eg. localgovernment authority or State or Territory health authority), who should be contactedat an early stage and advice received on actions to take

(d) recommendations for improvements are made to the manager/supervisor

(e) changes are made to procedures, where appropriate, to prevent re-occurrence ofthe complaint.



4.3 Premises and Equipment Guide

The following section provides a summary of the general requirements specified in Food SafetyStandard 3.2.3 - Food Premises and Equipment.

Food preparation and storage areas and food premises generally need to be designed andmaintained so as to minimise opportunities for food contamination. Any food business isrequired to ensure that the premises, fittings, fixtures and equipment are designed andmaintained so that they can be readily cleaned and where necessary, sanitised. In addition, afood business must also be provided with appropriate services.

Food business premises must:

• have enough space for their equipment and the work that they do• be protected from pests and other contaminants such as dirt and fumes• be easy to clean and keep clean• have enough clean water available at the right temperature for the work to be done• have a disposal system for garbage, sewage and waste water• have sufficient lighting and ventilation• have adequate equipment for the production of safe and suitable food.

Food business fixtures, fittings and equipment must be:

• appropriate for the work of the business• suitable for the jobs they are used for• easy to clean and, if necessary, sanitise• be made of material that does not contaminate food.

Food businesses must make sure that they have:

• hand basins in work areas so staff can wash their hands in warm running water iftheir hands are likely to contaminate food

• hand basins near the toilets• access to toilets• storage areas for personal belongings and clothing, and also for the office equipment

and papers and any chemicals used by the business.

For a full copy of Food Safety Standard 3.2.3 - Food Premises and Equipment, refer to theFSANZ website www.foodstandards.gov.au.

Your local government authority or State or Territory health authority should be contacted toascertain any legal requirements you may have under the food safety legislation. It is particularlyimportant to contact your local government authority if you are establishing a new deliveredmeals operation as there are specific requirements relating to the construction and fit-out of foodpreparation areas.


4.0 Part 2 - General Information Sections4.4 Transportation of Food and Delivery of Meals

During the transportation of food or meals, transport personnel (including volunteers) shouldensure that:

• they maintain a satisfactory standard of personal hygiene practices and follow thehealth and hygiene requirements prescribed under the Food Safety Standards andoutlined in the food safety program

• no animals or chemicals are to be carried in the vehicle whilst food is beingtransported

• food transport containers/eskies should be kept in a clean and sanitary conditionbefore use

• food transport vehicles (including volunteer vehicles) are in a clean condition, yourlocal government authority may have specific requirements regarding food transportvehicles

• all meals must be kept under appropriate temperature controls to prevent the growthof food poisoning bacteria and the production of toxins

• the temperature of a spare meal should be monitored randomly, prior to the deliveryof meals and after the last meal is delivered

• food or meals are delivered within a minimal time period (refer to the4-hr/2-hr guide, Food Handling Step 4: Storage)

• food or meals damaged during transportation are not to be delivered to a consumer• all damaged food or meals are stored separately from undamaged food or meals in

the food transport vehicle• food or meals are delivered directly to the consumer and are not left unattended at

anytime• all left-over meals should be returned to the facility to be discarded and not left in

eskies on the consumer's premises.

There are a number of food safety and hygiene practices that transport personnel need tocomply with as specified in Clause 10 Food transportation of Standard 3.2.2, Division 3 of theFood Safety Standards. These include ensuring that food or meals are:

(a) protected from the likelihood of contamination, ie. physical, microbiological andchemical contaminants

(b) potentially hazardous food is transported under temperature control, ie. hot (at orabove 60°C), cold (at or below 5°C) or frozen solid (not partially thawed). Refer toand complete Record 4 - Temperature Control Log

(c) potentially hazardous food which is intended to be transported frozen remains frozenduring transportation.



4.5 Auditing of Food Safety Programs

In States or Territories where food safety programs are mandatory for this industry sector, DMOswill be required to have their food safety program audited by a food safety auditor at a specifiedauditing frequency. The relevant health authority in your State or Territory should be contacted todetermine whether food safety programs are mandatory for your business operation and if so,the required auditing frequency.

There are three categories of food safety auditors, namely first-party, second-party and third-party auditors. First-party auditors are usually employees of the food business who carry outinternal auditing of their food business. Second-party food safety auditors are employed by thegovernment to undertake audits of food businesses on behalf of the government (eg.Environmental Health Officers). Third-party auditors are private contractors and are independentof the government and the food business. For the purposes of Food Safety Standard 3.2.1, onlysecond-party and third-party auditors are recognised to perform the role of auditing food safetyprograms. In addition, all auditors must meet specified criteria and be approved by a State orTerritory health authority.

Therefore, if the food safety program is to be subject to independent auditing, the supervisorshould make arrangements for these audits to be conducted after seeking the advice of the localgovernment authority or regulator.

4.6 Food Safety Program Review

Standard 3.2.1 of the Australian New Zealand Food Standards Code requires that a food safetyprogram must provide for the regular review of the program by the food business to ensure itsadequacy. The review process aims to ensure that:

(a) the content of the food safety program adequately represents the processes,proceduresand operations undertaken by the food business,

(b) staff are complying with the documented food safety program, and(c) control measures are effective in controlling the hazards (ie. they prevent, eliminate

or reduce a food safety hazard to an acceptable level).

If required, please provide full details of your food safety program auditor, theregistration number, address and phone number and audit frequency._____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________


4.0 Part 2 - General Information SectionsYour food safety program should be reviewed at a minimum every twelve months. The manager/supervisor is to make changes to the food safety program based on any changes to the foodservices provided, inputs from staff and regulators and the results of any audits. After the reviewprocess, changes to the food safety program are to be indicated in the appropriate area(s) ineach of the Food Handling Steps (Section 3.5) or in Sections 3.6 to 4.4 and staff should bebriefed on changes at staff meetings.

Record 17 - Food Safety Program Review incorporates a monthly internal checklist and annualreview that will assist in an effective review of the food safety program. The monthly checklist willassist the manager/supervisor to identify whether key elements outlined in each of the foodhandling steps, support programs and general information sections are being followed andassociated records are being completed. The annual review will assist the manager/supervisorto review and identify any changes to the food safety processes undertaken in the operation,ensure that the food safety program has been audited at the required frequency, ensure thatadequate records are being kept and corrective actions taken.

There may be a need for DMOs to apply other methods, procedures, tests and evaluations, inaddition to the above, to confirm that the food safety program is working effectively. This needsto include the following checks:

• all potential hazards that are reasonably expected to occur have been identified, and• the controls in place are effective, ie. they are capable of preventing, eliminating or

reducing a food safety hazard to an acceptable level (while controls may have beenestablished when the program was first developed, any changes to these controls orthe introduction of new controls needs to be established).

5.0 Appendices


A1 Glossary

Audit

An official process of examining a documented food safety program, and observing theimplementation of the program.

Bacteria

Bacteria are living organisms that are invisible to the naked eye. Some types of bacteria areharmful if they or the toxins they produce are present in food.

Best Before Date

In relation to a package of food, the date which signifies the end of the period during which theintact package of food, if stored in accordance with any stated storage conditions, will remainfully marketable and will retain any specific qualities for which express or implied claims havebeen made.

Calibration

Calibration is the process of checking that measuring equipment is working effectively andcorrecting/adjusting the equipment if it is not reading accurately. In the case of a thermometer, itis the checking to make sure that thermometer is measuring temperatures accurately (to atleast +/- 1°C).

Clean

Clean to touch; free from visible foreign matter and free from objectionable odour, ie. free fromgrease, dirt, foreign matter, etc.

Cleaning Checklist

A record to document the completion of these cleaning activities.

Cleaning Schedule

A list of detailed tasks for cleaning activities that are required throughout the premises and forequipment, for example, how often cleaning is to be done, how this cleaning is carried out, whois to carry out each cleaning task and what chemicals are required. If your business transportsfood, your cleaning schedule must also include cleaning tasks for these transport containers orvehicles.

Contamination

The introduction or occurrence of a biological or chemical agent, foreign matter or othersubstance that may compromise food safety or suitability. These agents are referred to ascontaminants.


5.0 AppendicesControl

A check, limit, restraint or measure taken to eliminate potential hazards.

Cook Chill

A process whereby perishable foods undergo a heating or pasteurisation process in a controlledenvironment and are then rapidly chilled to 3°C within a 90-minute time period. The deliverytemperature of cook chill foods should be 3°C or less.

Cook Freeze

A process whereby perishable foods undergo a heating or pasteurisation process and are thenrapidly frozen in a controlled environment. Follow the time and temperature specifications for thisprocess as recommended by the manufacturer of the cook freeze equipment. Cook freezefoods should be delivered frozen solid (not partially thawed).

Cook Fresh

A process whereby perishable foods undergo a heating or pasteurisation process to destroymicro-organisms. The delivery temperature of cook fresh foods should be cold (50°C or below)or hot (60°C or above).

Cool

The process undertaken to reduce the internal temperature of a food, ie. by placing food in a coolroom/refrigerator after the cooking process.

Corrective action

The action to be taken when monitoring indicates that a control is not being met.

Cross-contamination

Is the transfer of a contaminant from one food, surface or utensil to another.

Delivered Meals Organisation (DMO)

An organisation that may produce, organise or deliver (or all three), principally for aged ordisabled persons, or those persons who for a variety of reasons are unable to prepare mealsthemselves, within the community, eg. Meals on Wheels.

Delivery

The process of transporting meals from a supplier to the consumers.

Detergent

Agent/chemical used to assist in the removal of food particles, grease and dirt from surfacessuch as cutlery and crockery. Detergents do not kill bacteria. Detergents work best in clean, hotwater.

.

5.0 Appendices


Dry Goods

Food ingredients which can be stored at room temperature (not chilled or frozen) without being arisk to food safety, eg. flour, sugar, rice, jars and bottles of sauce, canned fruit and rawvegetables.

Dry Storage

Storing dry goods at room temperature.

Equipment

A machine, instrument, apparatus, utensil or appliance (other than a single-use item) used inconnection with food handling. Includes any equipment used to clean food premises orequipment.

Food Allergies

An unusual sensitivity to the action of particular foods.

Food-borne illness

Sickness resulting from the consumption of food contaminated with a food-borne pathogen.

Food-borne pathogen

A micro-organism capable of causing food-borne illness.

Food handler

A person who is directly engaged in the handling of food or who handles surfaces likely to comeinto contact with food.

Food Recall

An action taken to remove from sale, distribution and consumption, foods that pose a safetyhazard to consumers including its retrieval and disposal.

Food Safety Program

A documented system that systematically identifies the hazards to food within a business anddescribes the actions that need to be taken by the business to control and manage thesehazards, including monitoring the controls and what actions are to be undertaken when things gowrong. Maintaining records that demonstrate the effectiveness of the food safety program is akey element.

Food Safety Program Tool

A step by step guide to help you develop a food safety program for your business.


5.0 AppendicesFood Safety Standards

The National Food Safety Standards are the legislative requirements for all food businesses inAustralia and form Chapter 3 of the Food Standards Australia and New Zealand (FSANZ) FoodStandards Code.

Food Standards Code

The Food Standards Australia and New Zealand (FSANZ) Food Standards Code is the principalpiece of legislation regulating food in Australia.

Food Transport Vehicle

A vehicle used to transport food (including volunteer vehicles).

Freeze

Preserve food by making solid or until (frozen) solid by refrigerating below freezing point or usingspecific freezing equipment.

Frozen products

Foods made solid by refrigeration below freezing point. Such products must be frozen solid andnot partially thawed.

Frozen storage

Controlled storage conditions that will maintain frozen products until required for use.

FSANZ

"Food Standards Australia New Zealand" is the government authority that is responsible fordeveloping food standards, including those relating to food safety and food safety programs. Thefood standards are contained within the document, the Food Standards Code and thosecovering food safety are contained within Chapter 3 of this Code. (Formerly known as ANZFA -Australia New Zealand Food Authority).

Handling of food

Purchasing, receiving, storing, transporting, thawing, preparing, cooking, reheating, hot holding,cooling, packaging and delivery of food.

Hazard Analysis Critical Control Point (HACCP)

Hazard Analysis Critical Control Point (HACCP) is a hazard management system that can beapplied to food and is the basis for food safety programs. The seven principles underpinningHACCP approaches include identification of hazards, critical control points and critical limits;establishing monitoring, corrective action and verification processes; and developing a recordsystem to demonstrate compliance.

5.0 Appendices


Hazard

A substance or foreign agent that has the potential to cause food to be unsafe, ie. it can causeillness or injury. Hazards are classified as biological (living organisms like parasites, bacteria andviruses), chemical (cleaning agents, pesticides, fertilisers, veterinary chemicals and naturaltoxins found in some products such as green potatoes, fungi, poisonous fish and shellfish) andphysical (dirt and materials like metal, wood and plastic).

Hold

Keep or reserve; keep in a specified condition.

Hot Hold

Keep food at, or above, 60°C using appropriate equipment such as hot lamps and bains-marie.

Lot identification

Information which indicates, in a clearly identifiable form, the premises where the food waspacked and prepared and the lot of the food in question.

Material Safety Data Sheet

A document which contains important information about a hazardous substance, including ahazardous substance's product name, the chemical name of ingredients, the chemical andphysical properties of the substance, health hazard information, precautions for safe use andhandling and the manufacturer's or importer's name, address and telephone number.

Micro-organism

Organism not visible to the unaided eye, for example, bacteria, viruses, some fungi andparasites.

Monitoring

A method to be followed by staff to check and record a food handling procedure.

Ordering

A direction or instruction to buy, sell or supply food.

Package

The process of combining food items to form a meal or portion of a meal and to then packageand label the product for delivery to a customer.


5.0 AppendicesPathogen

A micro-organism capable of causing disease.

Pest Control

The elimination of pests from a food premises and the prevention of pests entering thepremises.

Pests

Birds, rodents, insects and arachnids.

Pest Management Technician

An individual who holds a licence to undertake a pest management activity.

Post-processing

The process of holding (hot, cold or frozen) prepared meals and then undertaking thawing andreheating steps to prepare these meals for plating and/or assembling prior to delivery to aconsumer.

Potable Water

Water that is acceptable for human consumption.

Potentially hazardous foods

Any food that has to be kept under temperature controlled conditions (generally below 5°C orabove 60°C) so as to minimise the growth of micro-organisms or the formation of toxins in thefood. Generally, potentially hazardous foods include dairy products, ready-to-eat prepared fruit,vegetables, sprouts, cooked grain products, meats, poultry, fish and shellfish and any food madeup of these foods.

Preferred Food Supplier

A person or company who provides food ingredients, prepared foods or ready-to-eat foods toyour business. A preferred food supplier must be able to comply with the requirements under theFSANZ Food Standards Code and clearly demonstrate good food management practices andprocedures.

Preparation

The process of making food ready for human consumption.

5.0 Appendices


Process

In relation to food, means any activity conducted to prepare food for sale, including cooking,heating, cooling, freezing, thawing, washing, storing, packing, assembling, transporting anddelivery. These are often referred to as process steps.

Procedure

Established method for staff to follow which ensures food and food processes remain safe.

Processed fruit and vegetables

Fruit and vegetables that have been altered from their original state.

Proprietor

A proprietor of a food business means the person carrying on the food business or if that personcannot be identified, the person in charge of the food business.

Purchase

To buy products (including physical purchase of products) for a monetary fee.

Raw materials

Food in its original state before it is changed or processed.

Ready-to-eat food

Food that is consumed in the same state as that in which it is sold and will not undergo furtherprocessing.

Receipt

Action of receiving or taking possession of food ordered through a supplier.

Record

A documented account of observations and/or actions undertaken to meet the requirements of afood safety program.


5.0 AppendicesRefrigerated storage

The storage of potentially hazardous food at a temperature between 0°C and 5°C.

Reheat

The heating of food that has previously been cooked and cooled and to a temperature that will killmicro-organisms that may be growing in that food. Food should only be reheated once.

Review

The process of examining the performance of the food safety program based on records andother information and making necessary changes to further improve the program.

Sanitise

To apply heat or chemicals, or other processes to a surface so that the number of micro-organisms on the surface is reduced to a level that does not compromise the safety of food withwhich it may come into contact and does not permit the transmission of infectious disease. Thisis generally achieved through the use of hot water (above 77°C for 30 seconds) or through theuse of chemical sanitisers (eg. chlorine-based compounds).

Single-use item

An instrument, apparatus, utensil or other item to be used only once in connection with foodhandling.

Stock Rotation

A systematic way of storing food so that the most recent stock is stored behind existing stock,ensuring that existing stock is used first.

Storage

Controlled conditions for retaining food products in safe condition.

Support Programs

Support programs provide additional information about general health and hygiene requirementsto ensure food safety. A number of controls based on the HACCP principles of food safety areprovided in these support programs, in addition to the specific controls outlined in the FoodHandling Steps.

5.0 Appendices


Temperature Control

Maintaining food at a temperature of 5°C or below, or 60°C or above to minimise the growth ofinfectious or toxigenic micro-organisms in the food, so that the microbiological safety of the foodwill not be adversely affected for the time the food is at that temperature; or at anothertemperature if the food operation demonstrates that maintenance of the food at this temperature,for the period of time for which it will be so maintained will not adversely affect themicrobiological safety of the food.

Temperature danger zone

Temperatures between 5°C - 60°C.

Thawing

The act of passing food from a frozen state to a liquid or unfrozen state.

Toxins

Toxins are poisonous substances formed by some micro-organisms. Some toxins may not bedestroyed by cooking.

Training

The act or process of teaching or learning a skill.

Transport

To take or carry goods from one location to another.

Use-by Date

Is the last date on which the food may be consumed safely, provided that it has been stored inaccordance with any stated storage conditions. After this date, the food should not be consumedbecause of health and safety reasons. Food cannot be sold after this date, as the food may nolonger be safe.


5.0 AppendicesA2 Contacts and Resources for Food Safety Information

The following is a list of contacts for obtaining food safety information and resources/equipment.It has been compiled from a range of sources. No representation is made or warranty given asto the suitability of any of the material for any particular purpose or to the professionalqualifications of any person or company.

Food Safety Equipment

You can buy thermometers and other equipment from companies that supply electronic testingequipment or catering equipment. These companies are listed under "Thermometers" or"Catering Suppliers" in the Yellow Pages.

www.nt.gov.au

Local Governments

Australian Capital Territory

New South Wales

Northern Territory

QueenslandSouth AustraliaTasmania

Victoria

Western Australia

Australian Local Government Association, Canberra

www.lga.sa.gov.au

www.mav.asn.au

www.dlgrd.wa.gov.au

www.alga.asn.au

www.act.gov.au

www.dlg.nsw.gov.au

www.lgaq.asn.au

www.lgat.tas.gov.au

IndustryAustralian Meals on Wheels Association GPO Box 2136

Brisbane QLD 4001Ph: (07) 3221 9841Fax: (07) 3229 0340Email:[email protected]: www.mealsonwheels.org.auPO Box 4190Doncaster Heights VIC 3109Contact Person: John MinchintonPh: (03) 9434 5783Email: [email protected]: www.mealsvictoria.org

Aged and Community Care PolicyDevelopment and Coordination Unit

189 Royal StreetEast Perth WA 6004Contact Person: Rob Wilday A/ManagerEmail: [email protected]

PO Box 1276Innaloo WA 6918Contact Person: Katie HillPh: (08) 9443 8233Email: [email protected]

Aged and Community ServicesWestern Australia

NSW Meals on Wheels Assoiation 4/80 Cooper StreetSURRY HILLS NSW 2010Ph: (02) 8219 4200Fax: (02) 8219 4299Email:[email protected]

Meals Victoria

5.0 Appendices


State and Territory Health Agencies

Australian Capital TerritoryHealth Protection ServiceLocked Bag 5WESTERN CREEK ACT 2611Phone: (02) 6205 1700Fax: (02) 6205 1705www.health.act.gov.au

New South WalesNSW Health DepartmentFood BranchP O Box 798GLADESVILLE NSW 1675Phone: (02) 9816 0268Fax: (02) 9817 7596www.health.nsw.gov.au

Northern TerritroyDepartment of Health and CommunityServicesEnvironmental Health UnitP O Box 40596CASUARINA NT 0811Phone: (08) 8999 2400Fax: (08) 8999 2700www.health.nt.gov.au

South AustraliaDepartment of Human ServicesFood SectionP O Box 6Rundle MallAdelaide SA 5000Phone: (08) 8226 7121Fax: (08) 8226 7102www.health.sa.gov.au

VictoriaDepartment of Human ServicesFood Safety UnitLevel 16, 120 Spencer StreetMelbourne Victoria 3000Phone: 1300 364 352Fax: (03) 9637 5320www.health.vic.gov.au

QueenslandQueensland HealthG P O Box 48BRISBANE QLD 4001Phone: (07) 3234 0938Fax: (07) 3234 1480www.health.qld.gov.au

TasmaniaDepartment of Health and Human ServicesP O Box 125HOBART TAS 7001Phone: 1300 135 513Fax: (03) 6233 6620www.dhhs.tas.gov.au

Western AustraliaDepartment of HealthFood Safety SectionP O Box 8172Perth Business CentrePERTH WA 6849Phone: (08) 9222 4222Fax: (08) 9222 4046www.health.wa.gov.au


5.0 AppendicesCommonwealth Government Organisations

www.aieh.org.au

www.foodscience.afisc.csiro.au

www.ausfoodnews.com.au/flapa

Food Standards Australia New Zealand(FSANZ) - (Formerly known as ANZFA)

This website contains information on:• Safe Food Australia: A Guide to the

Food Safety Standards• Food Standards Code and Food

Safety Standards• Standards Development• Assistance for industry• Assistance for the consumer• Food Safety• Recalls and Surveillance• Nutrition Panel Calculator• Information Service• Media Releases and Publication• Primary Production

PO Box 7186CANBERRA MC ACT 2610Phone: (02) 6271 2222Fax: (02) 6271 2278Advice line: 1300 652 166

www.foodstandards.gov.au

Australian Government Departmentof Health and Ageing

GPO Box 9848Canberra ACT 2601Phone: 1800 020 103Fax: (02) 6281 6946

www.health.gov.au

Food Safety Resources

Australian Institute of Environmental Health

Food Law and Policy Australia

Food Science Australia

International Association for Food Protection

UK Food Standards Agency

FoodSafety.Gov (Gateway to Government FoodSafety Information)

US Food and Drug Administration (US FDA)

Australian Institute of Food Science and Technology www.aifst.asn.au

www.foodprotection.org

www.food.gov.uk

www.fda.gov

www.foodsafety.gov

www.cfsan.fda.govUS FDA Centre for Food Safety and Applied Nutrition

6.0 Food Safety Program Records


Record 1 - Preferred Food Suppliers List

If you order and have food delivered, use this record to set up a list of your suppliers. The detailsto be recorded include supplier name, contact details and the goods you purchase.

Record 2 - Preferred Food Supplier Agreement Form

To ensure that the food supplied to you is safe, it is recommended that you have each of yoursuppliers agree to the specifications on this record. This specification lists the food safetyrequirements you expect the supplier to meet when they supply and deliver food to youroperation. If you change suppliers, make sure the new supplier completes Record 2 - PreferredFood Supplier Agreement Form and that you update Record 1 - Preferred Food Suppliers List.

Record 3 - Incoming Goods

This record is completed when checking all foods that are purchased directly from a retailer orreceived by other means, eg. food delivered by a supplier. Food delivered or supplied shouldcomply with the provisions outlined in the FSANZ Food Standards Code (see the FSANZwebsite: www.foodstandards.gov.au, for a copy of the Code). Any corrective actions should alsobe recorded on this form. If you receive bulk orders that already have an itemised receipt, youmay wish to attach this to the record sheet.

Record 4 - Temperature Control Log

This is used to record the air temperatures of refrigerators, cool rooms and freezers. Anycorrective actions should also be recorded on this form.

Record 5 - Cooked Food Temperature Log

This record is to be used to document the time and internal temperature of cooked, vitamisedand reheated foods and the time and temperature of the first or last meal held in a bain-maire.By completing this record, food handlers can prove that they are cooking or reheating food to thecorrect temperature which ensures the food is safe. By taking the temperature of foods in thebain-marie, they are proving that they are also serving safe food to their customers.

Record 6 - Temperature Monitoring of Cook Chill Foods

This record is used to document the time and temperature of foods undergoing the cook chillprocess. Food is to be rapidly chilled as recommended by the manufacturer of the cook chillequipment.

Record 7 - Temperature Monitoring of Cook Freeze Foods

This record is used to document the time and temperature of foods undergoing the cook freezeprocess.


6.0 Food Safety Program RecordsRecord 8 - Meal Delivery Temperature Log

This record is used to document the time and temperature of meals prior to and upon delivery tothe consumer. As a guide, the temperature of a range of meals (provided in a day) should betaken weekly.

Record 9 - Temperature Cooling Log

This record is used to document the time and temperature when cooling potentially hazardousfoods. Food should be cooled from 60°C to 21°C within two hours and from 21°C to 5°C withina further four hours.

Record 10 - Cleaning and Sanitising

Use this record to list the areas, equipment and food contact surfaces that require cleaning andsanitising on a daily, weekly, monthly or annual basis.

Record 11 - Equipment Maintenance

This record is for listing repair and maintenance activities undertaken for food serviceequipment, such as kitchen utensils and appliances.

Record 11a - Accuracy and/or Calibration of Thermometers

With regard to thermometers, it is important that your thermometer(s) measure food and airtemperatures accurately. This record is to show that you have checked the accuracy of yourthermometers. Calibration of thermometers should be performed by the manufacturer/supplieror a laboratory accredited for this purpose.

Record 12 - Pest Control

This record is completed when checking for any evidence of pests like mice or insects and as arecord showing that appropriate steps have been taken to eradicate any pests.

Record 13 - Staff Illness

This record is used to record any illnesses reported by food handlers. Food handlers arerequired to notify their supervisor if they are ill and particularly if they suffer from symptoms offood poisoning. The manager/supervisor needs to record these details.

Record 14 - Food Handler Instruction/Training

This record allows for the recording of all food handler instruction or training in food hygiene andsafety, including any instruction using the Health and Hygiene Requirements (Section 3.6.1).

Record 15 - Food Incident Form

Food Recall

If a supplier sells a food product to your business that is subject to a food recall or your operationproduces a product that may have to be recalled, your business should withdraw the productfrom stock and detail action taken in this record.

6.0 Food Safety Program Records


Complaints/Unsafe Food

This record details any complaints regarding food safety that are brought to your attention. Itallows you to describe actions taken regarding the investigation and resolution of complaints. It isalso used to record details of actions taken in response to contaminated food being consumedat the facility.

Record 16 - Corrective Actions

This record is a general corrective actions form. When a hazard is identified during a foodhandling step, corrective actions must be implemented to eliminate the hazard and to preventthe hazard from reoccurring. All corrective actions that are not documented in any of the recordsmentioned above should be detailed in this form.

Record 17 - Food Safety Program Review

Your food safety program requires an annual review and this record is used to show when youreview the food safety program and what changes you make. The manager/supervisor can usethis record to check that staff are following controls in the food safety program and that theappropriate records are being completed. Each food handling step and record should bechecked regularly, eg. monthly, annually. Any follow-up action should be noted.

Blank record forms are provided at the back of this document. Your DMO may customise therecords to suit your operation as required.

Delivered Meals Organisations

THIS PAGE HAS BEEN LEFT BLANK

78

Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.

Name of Business______________________________________

Record 1- Preferred Food Suppliers List

Supplier Details of Supplier (Name, address, contact details) Product Description Licensing/Registration Certificate

Date

1 Mark’s Smallgoods

243 Harvey Rd. Daisy Hill 4127. (M) 0411 599 632

Smallgoods Yes (sighted) 23/11/04

Corrective Action – Remove suppliers from this list if they have not complied on two separate occasions with the Preferred Food Supplier Agreement Form.

Checked by Manager/Supervisor: _____________________________________


Name of Business ______________________________

Record 2 – Preferred Food Supplier Agreement Form

General requirements for the products:

All food products are to be supplied in good, fresh condition, free from any odour, discolouration or signs of spoilage or

contamination and under temperature control (ie. 5 C or below or 60°C or above).

Package and labelling requirements:

All food products are to be delivered in undamaged packaging or in food-grade containers that are free from chemical or physical contaminants. Labelling shall comply with the requirements of the Food Standards Australia and New Zealand (FSANZ) Food Standards Code.

Transport requirements:

All food products are to be transported in clean food transport vehicles and all transport staff are to take all practical measures to protect food from contamination. The foods are not to be transported in direct contact with meat, animals, plants, pests, chemicals or exposed to sunlight. All potentially hazardous foods (dairy foods, meat, fish, & smallgoods)

must be transported under refrigeration at or below 5 C for cold food and at or above 60°C for hot food. Frozen food is to

be delivered frozen hard (not partially thawed). If food is transported between 5 C and 60°C, it must be demonstrated that the temperature of the food, having regard to the time taken to transport the food, will not adversely affect the microbiological safety of the food.

Food must be delivered directly to a staff member at the facility where possible and is not to be left unattended at anytime.

Food transport vehicles will be made available for inspection by a responsible person of the facility at any reasonable time.

Conditions for supply:

It is required that all foods supplied comply with the relevant State or Territory legislation (Food Act) and the FSANZ Food Standards Code at all times. Failure to do so will result in rejection of the goods.

Supplier's acceptance:

Name: _____________________________________________________________________

Date: ______________________________________________________________________

Signature: __________________________________________________________________

Business acceptance:

Name: _____________________________________________________________________

Date: ______________________________________________________________________

Signature: __________________________________________________________________

Date: …………………………………………………………………………………………

Supplier: ......................................................................................................................

Address: ......................................................................................................................

Phone: ........................................................... Fax:......................................................

Goods Supplied:..........................................................................................................

Licensed and/or Registered Food Business: yes / no

Frequency of delivery: daily / weekly / fortnightly / monthly / irregularly


Name of Business______________________________________

Record 3 – Incoming Goods

Date Time Supplier Name *

Product Temp °C / Frozen

Visual check VehicleCheck

Corrective Action Completedby

23/11/04 6 am Marks Smallgoods

Smallgoods 3°C Satisfactory Satisfactory Nil DC

Corrective Action – Reject food that does not pass the visual check or is not delivered at the required temperature.

Checked by Manager/Supervisor: _____________________________________

* Refer to Record 1 – Preferred Food Suppliers List

Temperature Information

Cold potentially hazardous foods – at or below 5°C.

Cook chill foods – at or below 3°C.

Frozen foods – frozen hard (not partially thawed).

Hot foods – at or above 60°C.

Designated Storage Areas Incoming goods should be stored in the relevant areas as soon as possible and these include:

Refrigerators/freezers/cool rooms.

Dry storage.

Visual Check

Use-by date (food past this date are prohibited from being sold).

Best before date (food past this date can be sold provided the food is not damaged, deteriorated or perished).

Packaging (not damaged, deteriorated, perished or be packaged with inappropriate material).

Labelling (name of food, name and address of supplier, lot identification, etc).

Pest contamination (no droppings, eggs, webs, feathers, etc).

Foreign objects (no dirt, metal, hair).

Delivery truck (clean, not carrying chemicals, animals or other contaminants in the same area as food).


Name of Business______________________________________

Record 4 – Temperature Control Log Month/Year:

Date Time AM

CoolRoom

50C or less

Fridge 5

0C or

less

Freezer -15

0C or

below (this is a guide

only)

Completed by

Time PM

CoolRoom

50C or less

Fridge 5

0C or

less

Freezer -15

0C or

below (this is a

guide only)

Completed by

1 9:30 30C 1

0C -19

0C KL 14:20 4

0C 3

0C -13

0C KL

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31

Note: As a guide, temperatures are to be logged twice per day.

Corrective Actions:

Checked by Manager/Supervisor: ____________________________________

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______________________________________________________________________________________________________________________________

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Name of Business______________________________________

Record 11 – Equipment Maintenance

Date Area/Equipmentchecked

By whom Result

(Repair or service required?)

Corrective Action

12/11/05 Fridge VD Seal around fridge door found to have perished and requires

replacing.

‘Joe’s Fridge Repairs’ engaged and seal on fridge door has been replaced.

Note: Record areas or equipment checked for defects, eg. floors, walls and ceilings could be checked monthly for any cracks or crevices.

Checked by Manager/Supervisor: ___________________________________


Name of Business______________________________________

Record 11a – Accuracy and/or Calibration of Thermometers Date Description of

Thermometer & Serial Number

Water & Ice 00C

(+/- 10C)

Boiling Water 100

0C (+/- 1

0C)

Satisfactory/Unsatisfactory Corrective Action By whom

04/12/04 Probe thermometer (Used to test

Cooked Meats) No: 9364

0°C 100°C Satisfactory – Thermometer operating at

correct temperature

Nil KL

Note: Thermometers must be accurate to at least +/ - 1 °C.

Checked by Manager/Supervisor: ____________________________________


Name of Business______________________________________

Record 12 – Pest Control

Date AreaChecked/Treated

By Whom Result (pests found)

Corrective Action Pesticide used to treat area

(complete only if applicable)

17/12/04 Entire Premises BK German cockroaches found

in pantry

Pest Management Contractor “Pest Attack” treated entire premises for

German cockroaches.

Deltamethrin

Note: Record internal inspections conducted by your business, eg. once every 4 – 6 weeks. Record external inspections/treatments conducted byyour pest management contractor, eg. once every 3 months.

Checked by Manager/Supervisor: __________________________________


Name of Business______________________________________

Record 13 – Staff Illness

Food handler Date Type of Illness Medical Certificate Provided Action Taken

Jenny Gamble 23/12/04 Gastrointestinal illness. Yes Staff member excluded from food handling tasks until 48hrs after symptoms have ceased.

Note: Food handlers should not return to food handling tasks until they have received clearance from a medical practitioner. The completed Staff Illness record must be kept in the Manager’s or Supervisor’s Office.



Name of Business______________________________________

Record 14 – Food Handler Instruction/Training

Staff member’s name

Position Title Date Description/details of instruction/ training undertaken/number of hours and Organisation

Accredited Courses

Jenny Gamble Food Handler

01/11/04 Food safety and hygiene practices. 8hrs

Gold Coast TAFE

Yes


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Name of Business______________________________________

Record 17 – Food Safety Program Review

Part 1 – Monthly Internal Checklist

Date of Review: _______________________

Performed By: _______________________

Program Component

(To be checked by manager, supervisor, etc)

X Observations/Corrective Action(s)

1. Purchase, transport and receipt of food Are food handlers undertaking visual examination of goods on

purchase? Are transport vehicles in a clean condition? Are foods stored so as to be protected from contamination? Are food handlers monitoring and recording temperatures of

incoming potentially hazardous foods? Are staff members present for deliveries of food? Have the following records been completed?

Record No. 1 - Preferred Food Suppliers List

Record No. 2 – Preferred Food Supplier Agreement Form

Record No. 3 – Incoming Goods

Record No. 14 – Food Handler Instruction/Training

Record No. 16 – Corrective Actions

Record No. 17 – Food Safety Program Review (Monthly Internal Checklist)

2. Dry Storage Are foods covered and date-marked? Are foods stored off the floor? Is the storage area free from pests? Have the following records been completed?

Record No. 12 – Pest Control



3. Cold Storage Are foods dated, covered or wrapped? Are raw products stored below cooked ready-to-eat-foods? Are foods being stored cold at or below 5

0C?

Are cook chill foods being stored at or below 30C?

Have the following records been completed?

Record No. 4 – Temperature Control Log



4. Frozen Storage Are foods dated, covered or wrapped? Is the storage area in a clean and sanitary condition? Are foods being stored frozen hard (not partially thawed)? Have the following records been completed?


Record No. 11 – Equipment Maintenance



5. Thawing Are foods being thawed in containers or on trays in the cool

room/fridge? Are foods covered? Have the following records been completed?





6. Preparation Are raw and cooked foods being kept separate? Are food contact surfaces, utensils, equipment and chopping

boards properly cleaned and sanitised before use? Are potentially hazardous foods being kept out of temperature

control for a minimal time period? Have the following records been completed?





7. Cooking food Are all equipment and utensils used in the cooking process in a

clean and sanitary condition prior to use? Are foods being thoroughly cooked, ie. by bringing foods to a rolling

boil or ensuring the core temperature reaches 750C or greater?


Record No. 5 – Cooked Food Temperature Log

Record No. 6 – Temperature Monitoring of Cook Chill Foods

Record No. 7 – Temperature Monitoring of Cook Freeze Foods




8. Cooling food Is food being cooled in small shallow containers? Are containers cleaned and sanitised prior to use? Is food covered and date-marked? Are food handlers maintaining good hygiene practices? Have the following records been completed?

Record No. 9 – Temperature Cooling Log



Record No. 17 – Monthly Food Safety Program Review (Monthly Internal Checklist)

9. Reheating Are all equipment and utensils in a clean and sanitary condition

prior to use? Are food handlers ensuring the internal temperature of food is 60

0C

or greater? Is food covered and in clean containers? Have the following records been completed?






10. Hot Holding (Bain-marie) Are holding trays in a clean condition prior to use? Is food covered with a lid (preferably stainless steel) during the

holding process? Is food being held hot at or above 60

0C?







11. Packaging Are benches and utensils used for packaging cleaned and sanitised

prior to use? Is the cumulative time potentially hazardous foods are kept within

the temperature danger zone minimised? Are packaging containers in a clean condition? Have the following records been completed?




12. Holding for delivery (hot, cold, frozen) Is food adequately covered during holding? Are foods being held at desired temperatures prior to delivery? Have the following records been completed?





13. Delivery (of food to consumer – hot, cold, frozen) Are transport vehicles cleaned and sanitised before use? Is food being transported under appropriate temperature control? Has a sample meal been temperature tested once per week? Are meals being delivered to consumers within a two-hour

timeframe? Have the following records been completed?

Record No. 8 – Meal Delivery Temperature Log




14. Cleaning and Garbage Disposal Have the cleaning schedules been properly followed? Have any new or replacement utensils/appliances/equipment been

acquired? Have there been any changes to the cleaning schedules? Have there been any problems with waste disposal? Is the external waste area clean and tidy? Have the following records been completed?

Record No. 10 - Cleaning and Sanitising


15. Facility and Equipment Maintenance Has all equipment been checked? Is all equipment operating correctly? Does any of the equipment require replacing? Have the entire food premises been thoroughly checked for

structural problems? Are there any structural problems? Has the following record been completed?


16. Temperature measuring devices Have all temperature measuring devices been checked for

calibration? Are temperature measuring devices calibrated? Do all staff know how to take accurate temperatures with each

temperature measuring device? Has the following record been completed?

Record No.11a – Accuracy and/or Calibration of Thermometers

17. Pest Control Are all areas clean and free from food particles and other waste

that may attract pests? Have measures been implemented to control pests as per the

Support Program - Pest Control? Have the following records been completed?

Record No. 10 – Cleaning and Sanitising

Record No. 12 – Pest Control

18. Food Handler Instruction/Training Have all food handlers (particularly new food handlers) including

volunteers been provided with instruction/training so that they have the appropriate skills and knowledge in food hygiene and handling for the tasks they perform?

Do food handlers/volunteers understand their food safety responsibilities?

Has the following record been completed?


19. Health and Hygiene Requirements Are food handlers/volunteers washing hands prior to handling food

whenever their hands are likely to be a source of contamination? Are food handlers/volunteers wearing clean protective clothing? Are food handlers/volunteers wearing protective waterproof brightly

coloured bandages and gloves to cover cuts or sores? Do food handlers ensure that long hair is tied back or covered

during food handling? Are food handlers/volunteers wearing minimal jewellery? Do food handlers/volunteers appear to be healthy and not suffering

from or a carrier of food-borne disease? Have any food handlers/volunteers been ill, particularly with a food-

borne illness? Have the following records been completed?

Record No. 13 – Staff Illness




20. Others Have all the food complaints/incidents/recalls been addressed? Are there any recurring problems identified as a result of customer

complaints? Have there been any changes in staff, processes or activities? If so, have the necessary amendments to the food safety program,

records and task allocations been made? Are the records (to be completed) accessible to staff? Are the completed records being stored correctly (ie. allow ready

access for review by an auditor)? Has the following record been completed?

Record No. 15 – Food Incident Form

Please record the details of any other issues identified and the corrective action(s) taken:

Program Component




Name of Business______________________________________

Record 17 – Food Safety Program Review

Part 2 - Annual Food Safety Program Review

Date of Review: _______________________

Reviewed By: _________________________

Program Component X Observations/Corrective Action(s)

Food Safety Program Have there been any changes to the food handling steps

undertaken in the operation? Are the handling steps identified in the delivered meals

organisation table and flow chart/s still applicable to the operation?

Has the food safety program been amended appropriately to account for changes in food handling steps?

Are extra copies of the food safety program Tool needed? If so, is the latest version of the Tool available?

Food Safety Program Audit Has an audit been conducted at the correct frequency? Have any problems been identified? Have these problems been resolved?

Record Keeping Are all records being completed? Are corrective actions taken where problems have been

identified? Are completed records being stored correctly (ie. allow

ready access for review by an auditor)?

Please record the details of any other issues identified and the corrective action(s) taken:

Program Component



food safety program · a food safety program (fsp) is a documented system that identifies the...

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