Transcript Document 7293562

What do you do with FSP
14 steps and 7 HACCP principles
These are:
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Write a Food safety policy
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Provide information about the Firm
Responsibility chart
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1. Assemble the HACCP Team
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2. Describe the product
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3. Identify the intended use
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4. Construct a flow chart
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5. On-site confirmation of flow chart
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6. Conduct a hazard analysis (Principle 1)
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7. Determine the critical control points (CCPs) (Principle 2)
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8. Establish critical limits for each CCP (Principle 3)
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9. Establish monitoring systems for each CCP (Principle 4)
10. 10. Establish corrective actions (Principle 5)
11. 11. Establish verification procedures (Principle 6)
12. 12. Establish documentation and record keeping (Principle 7)
13. Support programs
Acceptance of a Food safety
Program
• It is one thing to have a FSP and another to make it
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achieve the desired outcome.
The FSP will set out what has to be done to prevent
effect of food hazards
How to do it
How to train staff
How to keep records so u can prove the FSP has been
followed.
The hardest thing is to achieve behavior modification
Behavior Modification
• It is important that workers feel they have ownership
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of the FSP then they are more likely to believe in its
value and follow the procedures
Having staff involved in a HACCP team
Use existing SOPs as much as possible
Involve a variety staff in reviews and inspections
Give feedback to suggestions made by staff and
HACCP committee
What about existing documentation?
• If it works Don’t Fix it
• Some catering and retail operations have been following either formal
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or informal food safety programs to varying degrees for some time.
There is no need for FSP to change or duplicate existing
documentation.
More chance of acceptance of the FSP if it incorporates existing
procedures
You may alter existing documents to meet the new requirements.
Better acceptance if there is less change in staff procedures.
If information that is already available in another systems like HR ,
there is no need for it to be duplicated.
For example, if you need to develop a list of staff and their food
handling duties, you can reference existing job or position descriptions,
work orders or other similar documents.
Support Programs included
 Examples of support programs include:
 – Illness policy
 – Cleaning and sanitizing procedures
 – Garbage removal
 – Pest control
 – Equipment selection
 – Employee hygiene.
Support Programs
1. Food Safety Policy
• Mission statement
• This statement must list the need for high standards of
hygiene .
• confirm the commitment that the company has to
ensure that hygiene is a priority.
• The points to be included are:
– clear company statement of quality
– acceptance of aims of legislation
– requirements of company staff and food suppliers
– company’s aim to operate the business with all due
diligence
1.1 Scope and Purpose
• The scope and purpose of the HACCP food safety program
should be defined.
• The scope is a statement outlining the products and
processes covered by the HACCP plan and the parts of the
operations it covers (the start and end point).
• The scope of the plan is important, as it is a reference point
for many of the following steps involved in developing
other HACCP plans in the business.
• The purpose of the food safety program should also be
defined. The purpose is a statement of the reason the
program has been put into practice.
• For example: to ensure food safety and to enhance quality.
2. Provide info. about the Firm
3. Assemble the HACCP Team
 The HACCP team, responsible for developing and
maintaining this food safety plan, must be identified.
 Where possible, this should be a multidisciplinary team
using expertise from various groups within the site(s).
 Team Constitution and Procedures need to be
developed
 Who take minutes
 What happens to minutes
 What constitutes a quorum
 How many meeting can a member miss etc.
3. The HACCP Team
 A HACCP team should ideally consist of between three
to seven people all with some knowledge of the foodrelated operations within the business and/or
knowledge of the food safety hazards associated with
the product.
 The HACCP team leader is usually nominated.
3. The HACCP Team
NAME
TEAM LEADER
TEAM MEMBER
TEAM MEMBER
TEAM MEMBER
TEAM MEMBER
TEAM MEMBER
TEAM MEMBER
POSITION IN COMPANY
4.
Product
Description
• The products covered by the program and their
intended use must be defined.
• The product(s) should be described and the intended
use(s) outlined as these assist in determining what
hazards are associated with your product by describing
the nature of the product.
• Most businesses will need to state here if the product
is to be cooked prior to consumption by the consumer,
further processed by another business and/or served
without any further processing.
4. Product Specifications may
include the following information
• Product name (e.g. name used on the product)
• Ingredients used
• Form in which the product is sold (e.g.
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fresh/frozen/shelf-stable)
Type of primary and secondary packaging (e.g.
primary: packaging in contact with product,
secondary: outer pack)
Preservation methods (if any)
Shelf life
Storage and transport conditions required for the
product
Labelling (e.g. noting of any known allergens if
required)
Product Description
Product Name
Ingredients used/composition
Form
Packaging
Shelf Life
Storage and Transport
Intended Use
Consumer
5.Intended Use of Product
• It is also important to consider who will eat the food.
• If the business sells its product to the general public,
then it could be expected that the product would be
consumed by anyone. If it sells directly to at-risk
groups, then this should be stated in the intended use.
• The intended use by the consumer (e.g. indicate if the
food is ready-to-eat or requires further processing)
• The consumers of the product (e.g. general population
or specific group, such as a vulnerable population)
6. Process Flow Chart
• The purpose of a process flow chart is to provide a simple, clear
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description of the steps involved in your process, ensuring that
all processes mentioned in your scope are covered.
You may choose to draw a process flow chart for each product
you produce or group products which use a similar process.
For example a food premises may have a separate process flow
chart for a beef stew and a curry beef OR they may wish to group
these and call their process flow chart – “Process Flow Chart for
Wet Sauce Dishes”.
The flow chart you develop should include all steps the product
goes through while under your control, and in order of
operation.
It should also include any inputs into the process including ice,
salt, food ingredients and chemicals etc. The use of symbols (for
operation, storage, transport etc. is optional.
6. Activities shown on Flow chart
6.Process Flow Chart
6.Process Flow Chart
6.Walk through the Flow Chart
• It is important that the flow chart(s) are correct and
complete as they are the basis for the hazard analysis.
• The HACCP team should take the flow chart to the area(s)
where the food is handled and follow through the
operations using the flow chart to ensure it shows that the
same process is actually happening.
• If the process is different to what has been documented in
the flow chart, then the flow chart should be corrected to
reflect actual process.
• You may find it useful to ask someone in the business that
hasn’t been involved in drawing the flow chart to check the
diagram.
– Often a fresh set of eyes will see things overlooked by those
more closely involved in the process.
6. Hazard Analysis
• All potential hazards that may occur at each step outlined in the flow
chart must be identified.
• When deciding what hazards may occur, consideration should be given
to:
• the process that is occurring;
• the particular properties of the product;
• any other raw materials added;
• equipment in contact with the food;
• amount of contact by food handlers; and
• packaging or storage containers.
• When identifying the hazards, only consider what is happening at
that step. If other food substances are added, hazards related
with these ingredients would also need to be identified
What is a hazard?
• A hazard is a biological, chemical or physical agent, or
condition of food with the potential to cause an
adverse health affect.
• Typical hazards include:
• Growth of food poisoning microorganisms (pathogens)
• Microbial or physical contamination from food handlers
• Microbial or physical contamination from equipment
• Survival of food poisoning microorganisms
Use decision tree to identify CCPs
Control measures
• Once a hazard has been identified, the next step is to consider
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what control measure(s) can be used for each hazard.
Control measures (also referred to as preventative measures) are
anything that will prevent, eliminate or reduce the hazard from
occurring.
In some cases effective support programs are sufficient to control
a hazard (e.g. a cleaning and sanitation program) and so these
can be documented as the control measure.
In other cases, specific activities other than support programs are
required to control a hazard, these are referred to as critical
control points
More than one control measure may be used to control a hazard,
and a control measure may be used for more than one hazard.
2.5.1 Determine Critical
Control Points
 As part of the hazard analysis,
 CCP’s must be identified.
 CCP’s are defined as a step at which control can be applied
and is essential to prevent or eliminate a food safety hazard
or reduce it to an acceptable level.
 Determining if a CCP is needed can be achieved by using
the CCP decision tree
The CCP Decision Tree
 The decision tree is a series of questions that should be asked for each
hazard at each step to determine if a CCP is required at that step.
 It would be expected that different types of businesses will have
different CCP’s, although generally speaking CCP’s would include
cooking, storage and transportation steps for ready-to-eat products.
 Sometimes, the CCP Decision Tree will identify a hazard as a CCP, but
if an effective support program has been put in place (eg Cleaning and
Sanitation Program) then the CCP can be classified as a support
program instead.
Risk Analysis
Accept
Reject
Acceptable Risk
 If a risk cannot be controlled other than trying to
purchase safe raw material you need to assess the risk
 To assess the risk there are three factors to consider
 How often is the food consumed
 What is likelihood that an illness will develop
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Chance that food in contaminated
Pathogenistity of disease causing agent
 What is the consequence of illness
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How severe are the symptoms
2.6 Hazard Audit Table
 The Hazard Audit Table is used to determine how you will
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control each of your Critical Control Points. For each CCP
you will need to establish and document:
The critical limit;
How you will monitor it;
What to do if you exceed the critical limit; and
How you will record you CCP results. Note: All CCPs will
need to be recorded.
Hazard Audit Table
Establish Critical Limits
 Once a business has identified its CCP’s, it must determine at what point the product
may become unsafe at that particular step in the process.
 Numerical values must include units and maximum, minimum or acceptable range of
values.
 Critical limits usually refer to a parameter that can be checked while the step is occurring
(e.g.. time) so that if the limit is exceeded, effective corrective action can be taken
immediately to correct the process and to prevent the unsafe product from reaching the
consumer. For this reason, microbiological testing is usually not a critical limit, as results
may not be available before the product has been passed on to the buyer and possibly
consumed by the customer.
 Therefore hazards that relate to food poisoning micro-organisms are typically controlled
by effective temperature control and/or control of chemical parameters of the food (eg
pH and salt). Examples of typical critical limits include:
 Temperature and time parameters for cooking
 Temperature for storage and transportation
 Chemical testing such as pH and salt measurements
 Physical checks such as the presence of foreign objects
Establish Critical Limits
If you are unsure of what the critical limit for the CCP
will be you may refer to:
 Information from the Industry Guide,
 Industry Codes of Practice,
 Regulatory requirements or
 Published scientific information such as recognised
scientific papers or literature.
 In addition, some businesses may find it worthwhile
obtaining external assistance
Assessment of Control measures
 Validation (Justification) of Critical Limits.
 It is important to remember that the critical limit must control the
hazards.
 Unless the critical limit is a commonly accepted limit, such as the
storage temperature of foods in accordance with the Food Standards
Code, businesses will need to show proof that the critical limit will
differentiate between safe and unsafe food.
 This will usually involve having some documented information
outlining the source reference, or a validation study showing data, to
justify each critical limit. A table summarising the justification for each
CCP is recommended.TBC
Establish Monitoring Procedures
 Once the critical limits have been determined,
requirements for measuring against the critical limit
needs to be established (eg monitoring procedure).
The monitoring procedures must state:
 What is to be monitored;
 When the monitoring will occur (frequency);
 Who performs the monitoring; and
 How it will be monitored.
FOOD SAFETY SUPPORT PROGRAMS
1.
PURCHASING AND RECEIPT OF FOOD
Terms, Conditions and Standards for
Food Supply
Guidelines for Perishable Food
Delivery Temperatures
LETTTERS AND DOCUMENTS FOR
SUPPLIERS
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SUPPLIER QUESTIONAIRE (MIKE TO
SUPPLY COPY
Flow Chart of Receival of Goods –
Central Stores
TRAINING PLAN
Training Agreement
Training Matrix
Assessment for Food Service
Staff
Training Compliance
Food Handling Staff Assessment
Checklist
CLEANING AND SANITATION PROGRAM
Tea-towels and wash cloths
Floors
Dishwashing
Water
Garbage
OTHERS
4. MAINTENANCE PROGRAM
5.CALIBRATION
6.WASTE MANAGEMENT
7.PEST CONTROL
8. DOCUMENT CONTROL
9.PRODUCT RECALL
PROCEDURES
Food Recall Notification Form
10.CUSTOMER COMPLAINTS
PROCEDURES
Customer Complaint Form..
PURCHASING AND RECEIPT OF FOOD
 All goods purchased are delivered from approved suppliers,
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under the specified conditions stated in the Victorian Food
Act.
Letters are to be sent out to each of the suppliers with a
copy of the Terms and Conditions for supplying goods.
Records of these suppliers are retained in the Central Store
Manager’s Office.
Goods not meeting the required specifications will be
rejected.
A follow up phone call and letter will be sent to the
offending company’s representative.
Good left unattended on the loading dock will not be
accepted and the supplier will be required to collect such
items at the time of replacement.
Terms, Conditions and
Standards for Food Supply
 All food items ordered must be of premium freshness and quality;
 All foods supplied must conform with the "Food Act 1984", "The
Australian New Zealand Food Standard Code" or any other relevant
codes;
 All Food items must be clearly labelled and display Use By and Best
Before Codes on each individual product;
 Delivery of out of date or close to out of date product will not be
accepted;
 Products that have damaged packaging or that are inadequately
labelled will not be accepted.
Food Transport Deliveries
 All food items are to be delivered via an approved Food Transport Vehicle
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clearly designated for food transport;
Refrigerated food must be delivered in a refrigerated vehicle which is
maintained at 5°C or below;
Vehicles delivering fresh fish/seafood/shellfish must be maintained at
2°C. or below, but not freezing the products;
All refrigerated and frozen food is to be packed in the vehicle in a
manner that allows the circulation of air around the outer surrounds of
the outer most containers of the mass;
Frozen foods must be delivered in a vehicle which is maintained at -18°C
Supplier Questionaire
COMPANY NAME ---------------------------------------------------------------------------------CONTACT NAME---------------------------------------------------------------------------------TITLE------------------------------------------------------------------------------------------------DATE---------------------------------------------------------------------------------------------------1. Are you currently certified or working
towards a Quality Assurance Management
System or Food Safety Plan?
2. Is it a H.A.C.C.P. based system?
3. Are your products produced according to the specifications under the
Victorian Food Act?
4. What preventative processes do you have in place to control food poisoning?
5. Do you have an action plan in place if supplies are incorrectly delivered?
6. Are your production and delivery staff trained in food handling and personal
hygiene practices?
7. Are your suppliers approved businesses with Quality Assurance programs or
H.A.C.C.P. based Food Safety Plans?
8. Would you object to a representative from our company visiting your site?
9. Would you object to a representative from our company inspecting your vehicle
on delivery of food to our site?
TRAINING PLAN
 All staff are expected to attend courses in food hygiene and handling,
and as a minimum obtained a Food Handling Certificate or equivalent
qualification.
 Team Leaders, managers and Food Safety Supervisors are expected to
have obtained a current Food Safety Supervisors Certificate. This
certificate must remain with 3 years of currency.
 Records of training are kept maintained in the Human Resources
Department.
 Site Managers are to arrange orientation of new staff, agency staff of
casual staff.
Training Matrix
Leaders
Teachers or Food Handling Staff
Assessment Checklist
CLEANING AND SANITATION PROGRAM
 All equipment will be cleaned and sanitised at the end of
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sessions or more often if required.
All Standard Operating Procedures (SOP’S) concerning
cleaning and sanitising will be strictly adhered to.
Dust is to be removed from all surfaces.
The cleaning program is checked on a daily basis by the
Food Service Assistants and contract cleaners.
Mops and buckets are removed from the kitchens after use
and are colour coded to avoid accidental use in non
kitchen areas.
Garbage
 Refuse is removed at the end of each session or meal
service. At the end of the day, the bins are washed.
 All rubbish is transported to a dump master, which is
under a contract for regular removal.
 Recycling standards are strictly adhered to.
 The cleaning routines for rubbish bins are monitored
and recorded daily on cleaning schedules.
 Cleaning staff adhere to good hygiene practices after
rubbish disposal.
 Any waste will be disposed of into clearly identified
containers and kept away from areas where materials
and in process product may become contaminated.
MAINTENANCE PROGRAM
 All equipment, walls, plumbing and fittings are maintained in good
condition to avoid the risk of pests entering or foreign objects
adulterating foods.
 A maintenance program is carried out and documented. (refer to
maintenance schedule)
 Any waste from mechanical or electrical work on any equipment is to
be completely removed from the area, by the person doing the work,
when a break is taken or work completed.
 All pieces that are removed from equipment (screws, bolts, nuts,
plates, brackets, wires, etc) are to be placed in a secure place.
CALIBRATION
 Calibration is carried out every 6 months to check that
temperatures are correct on
 Fridge’s/Freezers
 Coolroom
 Ovens/Microwave units
 Bain Marie (& other hot holding units)
 Dishwasher & Glass wash temperatures
 Temperature probes/Scales
PEST CONTROL
 Authorised and registered pest exterminators are contracted to control
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the preventative pest maintenance system.
Controls are in place throughout the facility and building surrounds.
Records of site inspections and pest sightings are documented and held
at the front reception desk
The frequency of the contractors on-site inspections is monthly.
The bait must be laid where there is no risk of contamination of food,
utensils, equipment or humans.
PRODUCT RECALL PROCEDURES
 If a Staff member or Student identifies a likely health risk to food
 Or A customer complaint is received about the safety of food
 Notify (Manager Food Processing Programs) Then:
 Stop distribution of affected product
 Assess the risk to health
 Three possible courses of action:
 Do nothing
 Withdraw product
 Recall Product
Food Recall Notification Form
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COMPLETE AND FAX THIS FORM TO THE HEALTH DEPARTMENT
Date .................................................................................................................
Company...........................................................................................................
Contact..............................................................................................................
Address.............................................................................................................
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Telephone ....................................... Fax ...................................................
Person Responsible .........................................................................................
Food Type ........................................................................................................
Quantity of product affected...............................................................................
Brand Name ......................................................................................................
Product Size .....................................................................................................
Date marking/Batch Code..................................................................................
Nature of Hazards ............................................................................................
Has any testing been done? YES NO
If yes, result.......................................................................................................
LEVEL OF RECALL
Student Supplier General Public Staff Member
ACTION PROPOSED AND ACTION TAKEN.....................................................
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DISPOSAL OF PRODUCT (What do you want done with the affected product?)
..........................................................................................................................
OTHER RELEVANT INFORMATION ................................................................
Sign........................................................ Title............................
Dishwashing
 Pots, utensils and equipment are washed in a commercial dishwasher using the
recommended chemicals.
 The dishwasher temperatures are visually checked daily by the food service assistants and
monitored on daily record.
 Maintenance is notified immediately if the temperatures are incorrect.
 Equipment and utensils are air dried where possible. The use of cloth for drying is
discouraged.
 All items are dried prior to storage.
 Disposable gloves are to be changed between handling soiled dishes/equipment, waste
and between removing/storing washed dishes and equipment.
 Chemicals are stored separately and correctly in labelled chemical containers away
from the food storage and food preparation areas.
Support Programs
 Document Control
 Headers for all pages:
 Format for a Header on all pages of FSP
 Format for a Header on all pages of each record sheet
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Name of facility ________________________________________________page .......... of ..........
FSP /Rsheet Number ________ Title _________________________________________________
Revision number ________
Written by ______________________________ Edited by __________________________
Authorization signature ________________________ Department _______ Date ___________
Effective date ____________________________________ Replaces ____________________
Document Control
 Any change to the FSP or a record sheet must be
recorded.
 There must be Procedure for changing FSP and record
sheets an “SOP”
 Any requested variation must be circulated to all
committee members
 If approve at a FS committee meeting only authorside
person can actually change FSP and it get a new version
number
 All changes must be kept on file and a central register of
changes maintained
Validation of processes
 Validation of processes may consist of a number of components:
 Reference to industry guidelines and Codes of Practice e.g. accepted
time temperature parameters for cooking.
 Reference to regulated standards e.g. compliance to the Food Standards
Code.
 Intensive product testing may be used to validate a change to a process.
 Environmental testing may be used to validate the effectiveness of a
cleaning system.
Examples of monitoring
procedures
Examples of monitoring procedures include:
 Temperature checks;
 Measuring the chlorine concentration in water;
 Measuring the pH of a food;
 Measuring the salt concentration;
 The data collected must be recorded accurately (eg on
a recording form – refer to Form 2 of the template) as
per Section kept on file at all times.
Establish Corrective Actions
The corrective action procedure should state:
 How to bring the process back under control;
 What to do with product produced while the process was not
controlled; and
 Who is responsible for the corrective action?
 Product produced while the process was not under control should
either be reworked/reprocessed or rejected.
 Reworking or reprocessing the product should only occur if the
business can assure that the hazard(s) can be eliminated or reduced to
a safe level.
 A record of the corrective action(s) taken must be maintained.
Implement the food safety
Program
• Once you have a Food Safety Program, you will need to implement all
the
instructions and use it in your business to help improve your food safety.
This means that you have to follow all the applicable points on the hazard
pages and support programs and write some things down on the record
sheets.
• In this book, there are forms which you can photocopy and use to keep
your records.
• Put these records in the same folder as your Food Safety Program
otherwise you can develop your own records as long as they contain the
information required by this template.
• Your Food Safety Program needs to be reviewed regularly so that it
reflects the activities and processes of your business. If there are any
changes in your business processes that change your template you’ll
need to tell your local Council
Primesafe
 If your business sells, transports or prepares mainly
meat (like a butcher) or seafood (like a fishmonger)
then you should be registered with Primesafe (they
can be contacted on 9685 7333).
Dairy Food Safety
Victoria
 If your business sells, makes, transports or prepares
mainly dairy products (like a dairy or cheesemaker),
then you should be registered with Dairy Food Safety
Victoria
 (they can be contacted on 9810 5900 or at their website
www.dairysafe.vic.gov.au).
Mixed Premises
• However, if you run a butchers operation within a
mixed premises, e.g. A supermarket, you still need to
registered with your local Council under the Food Act,
• but you will need to read and comply with the Victorian
Standard for the Hygienic Production of Meat at Retail
Premises (November 1988) which you can get from
Primesafe
• (they can be contacted on 9685 7333).