cookery course

Food Safety Program Template for _(Insert Business name here)_

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Table of Contents

1	INTRODUCTION
2	HACCP PLAN
	2.1	HACCP Team
	2.2	Scope
	2.3	Product Description and Intended Use
	2.4	Process Flow Chart
	2.5	Hazard Analysis
	2.6	Hazard Audit Table
		2.6.1 Justification Table
		2.6.2 Verification Table
3	SUPPORT PROGRAMS
	3.1	Maintenance Program
	3.2	Approved Supplier Program
	3.3	Good Food Handling Practices
	3.4	Cleaning and Sanitation Program
	3.5	Pest Control Program
	3.6	Personal Hygiene Program
	3.7	Product Recall Program
	3.8	Staff Training Program
	3.9	Calibration Program
	3.10	Internal Audit
	3.11	Document and Data Control Program
4	APPENDICES
		Form 1 Monthly Maintenance Checklist Form 2 Temperature Monitoring Sheet Form 3a Supplier Approval Letter Form 3b Supplier Approval Application Form 4 Approved Supplier List Form 5 Product Receival Sheet Form 6 Product Monitoring Sheet Form 7 Product Despatch Form 8 Pre-operational Checklist Form 9 Staff Training Matrix Form 10 Internal Audit Checklist Form 11 Product testing Schedule

1. Introduction

( In this Section you should give a general introduction to your organisation and outline the principle of management ’s commitment to the development and implementation of a Food Safety Program. This could include: Nature of business Scope of products Major customers Commitment to quality statement Organisational chart showing positions within the organisation responsible for food safety Refer to : the General Guidelines for the Development and Implementation of a Food Safety Program . )

2. HACCP-based Food Safety Plans

2.1 HACCP Team

( In this section record the team that is responsible for developing and maintaining this food safety plan, updating the HACCP manual, analysing and improving procedures and implementing effective controls to manage food safety risks. Refer to : the General Guidelines for the Development and Implementation of a Food Safety Program . )

The HACCP team includes:

	NAME	POSITION IN COMPANY
TEAM LEADER
TEAM MEMBER
TEAM MEMBER
TEAM MEMBER

2.2 Scope and Purpose

( In this section document the scope and purpose of the food safety plan. Refer to: the General Guidelines for the Development and Implementation of a Food Safety Program . your Industry Guide. your Industry Guide. )

2.3 Product Description and Intended Use

( In this section complete details for each product you produce (the example layout below can be used as a guide). Refer to: the General Guidelines for the Development and Implementation of a Food Safety Program . your Industry Guide. )

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

2.4 Process Flow Chart

( In this section construct a flow chart for each product or like-products by providing a simple, clear description of the steps involved in your process. Refer to: the General Guidelines for the Development and Implementation of a Food Safety Program . your Industry Guide. your Industry Guide. )

2.5 Hazard Analysis

( In this section carry out a Hazard Analysis for each product or like products in your process. Refer to: the General Guidelines for the D evelopment and I mplementation of a F ood S afety P rogram, your Industry Guide, and the CCP Decision Tree (located in general guide) . Note: CCP ’ s should be decided using the CCP decision tree and should assum e that the control measures are followed. Copy more pages of the table as needed. )

CCP= Critical Control Point SP= Support Program

PROCESS STEP	HAZARD	CONTROL MEASURE	Q1	Q2	Q3	Q4	Q5	CCP

2.6 Hazard Audit Table

( In this section set up the Hazard Audit table for each product or like products in your process . Refer to: the General Guidelines for the D evelopment and I mplementation of a F ood S afety P rogram your Industry Guide. Copy more pages of the table as needed. )

Step	Hazard	Control Measure	Monitoring Procedures	Critical Limits	Corrective Action	Records
			What: How: When: Who:
			What: How: When: Who:
			What: How: When: Who:

Step	Hazard	Control Measure	Monitoring Procedures	Critical Limits	Corrective Action	Records
			What: How: When: Who:
			What: How: When: Who:
			What: How: When: Who:
			What: How: When: Who:

2.6.1 Justification Table

Hazard/Control Measure	Critical Limit	Reference/Justification

2.6.2 Verification Table

CCP or Support Program	Verification Activity	Frequency	Person Responsible	Records	Corrective Action/Comments

3. SUPPORT PROGRAMS

( In the following sections document information on policies and procedures for each of the Support Programs established in your organisation. Refer to: the General Guidelines for the development and implementation of a food safety program your Industry Guide. )

3.1 Maintenance Program

( In this section , document information on policies and procedures for the Maintenance Program established in your organisation. Ensure that you inc lude the relevant aspects of the premises, equipment and food transport vehicles as part of the program. An example of a Monthly Maintenance Checklist can be found in the Appendix (Form 1) and Pre -O perational Checklist (Form 8) of this document . Refer to: the General Guidelines for the Development and Implementation of a Food Safety P rogram . )

3.2 APPROVED SUPPLIER Program

( In this section document your A pproved S upplier P rogram. An example guide of an Approved Supplier Program and documents requi r ed is as follows: All goods and services are to be sourced from an approved supplier. Suppliers are required to complete the Supplier Approval Application (Form 3b) which is sent to each supplier along with the Supplier Approval Letter (Form 3a). It is your responsibility to determine criteria for approving and maintaining suppliers ( eg HACCP program require d for high risk ingredients). All suppliers approved are listed on the Approved Supplier List (Form 4) along with the products they supply . Document s provided by the supplier and the completed Supplier Approval Application Form need to be kept . Refer to: the General Guidelines for the Development and Implementation of a F ood S afety Program your Industry Guide. )

3.3 GOOD FOOD HANDLING PRACTICES

( In this section document information on policies and procedures for Good Han d ling Pr actices established in your organisation. Refer to: the General Guidelines for the Development and Implementation of a Food S afety P rogram . Appendix 5 of this document for an example of good food handling policy. Ensure that you incorporate all areas relevant to your business. )

3.4 CLEANING AND SANITATION PROGRAM

( In this section , document information on policies and procedures for the Cleaning and Sanitation Program established in your organisation. Ensure that you incorporate the relevant aspects of the premises, equipment and food transport vehicles as part of the program. A Pre-Operational Checklist is a useful tool. This type of check can be used at the commencement of each shift/day to ensure the premises a nd equipment are satisfactory for use. Ths can be carried out daily before processing to ensure that all surfaces are clean prior to use. An example is found in Form 8 of the Appendix. Refer to: the General Guidelines for the Development and Implementation of a Food S afety Program . )

3.5 PEST CONTROL PROGRAM

( In this section document information on policies and procedures for the Pest Control Program established in your organisation. Animals and pests including insects and rodents must be excluded from the premises. As an example, any evidence of pests can be recorded on the Pre-Operational Checklist (Form 8). Refer to: the General Guidelines for the Development and Implementation of a Food Safety P rogram . )

3.6 PERSONAL HYGIENE PROGRAM

( In this section document information on policies and procedures for the Personal Hygiene Program established in your organisation. Personal hygiene is a vital part of minimising the risk of food poisoning or a contamination incident affecting the business. Refer to: the General Guidelines for the Development and Implementation of a Food Safety P rogram . )

3.7 PRODUCT RECALL PROGRAM

( In this section document information on policies and procedures for the Product Recall Program established in your organisation. Refer to: the General Guidelines for the Development and Implementation of a Food Safety Program your Industry Guide. )

3.8 STAFF TRAINING PROGRAM

( In this section document information on policies and procedures for the Staff Training Program established in your organisation. Refer to: the General Guidelines for the Development and I mplementation of a Food Safety Program and your Industry Guide. All staff must be trained to enable them to perform their job safely and competently. All staff are trained for their appropriate work activity, which may include at least: Good personal hygiene; Food handling procedures; and Cleaning and sanitation. Records of staff training should be kept. An example of a Staff Training Matrix, where staff training can be recorded, is shown in Form 9 of the Appendix . )

3.9 CALIBRATION PROGRAM

( In this section document information on policies and procedures for the Calibration Program established in your organisation. Refer to: the General Guidelines for the Development and Implementation of a Food S afety P rogram and your Industry Guide. All equipment used at the premises must be calibrated and maintained in working order. Records must be kept and an example of hand-held thermometers calibrated monthly on a Monthly Maintenance Checklist is shown in Form 1 of the Appendix. If in-house calibration of the temperature gauges on coolrooms /freezers occurs then this is also recorded on the same checklist. Thermometer gauges on coolrooms , freezers and ice rooms should be calibrated regularly, for example every 6 months and the calibration result recorded. An example of calibration intervals and methods in shown in Appendix 3 of the General Guidelines for the Development and Implementation of a Food Safety Program. )

3.10 INTERNAL AUDIT PROGRAM

( In this section document information on policies and procedures for the Internal Audit Program established in your organisation. Refer to: the General Guidelines for the Development and Implementation of a Food Safety Program. your Industry Guide. Internal audits are conducted to ensure that procedures and practices used at the business are being controlled adequately according to what is documented in this manual and in the records associated with this manual. An example of an Internal Audit Checklist is shown in Form 10 of the Appendix . W here non-conformities are found, corrective actions are taken and recorded. )

3.11 DOCUMENT AND DATA CONTROL PROGRAM

( In this section , document information on policies and procedures for the Data and Document Control Program established in your organisation. Refer to: the General Guidelines for the Development and Implementation of a Food Safety Program. your Industry Guide. )

Appendices

Table of Contents

Form 1 Monthly Maintenance Checklist

Form 2 Temperature Monitoring Sheet

Form 3a Supplier Approval Letter

Form 3b Supplier Approval Application

Form 4 Approved Suppliers List

Form 5 Product Receival Sheet

Form 6 Product Monitoring Sheet

Form 7 Product Despatch

Form 8 Pre-operational Checklist

Form 9 Staff Training Matrix

Form 10 Internal Audit Checklist

Form 11 Product Testing Schedule

Figure 1 CCP Decision Tree Form 1: Monthly Maintenance Checklist

Completed at the end of each month.

Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column

Completed by:_____________________________ Date:____________________

Item	S/U	Corrective action/Comment
Processing Area
Ceiling, walls and floors free from cracks and other signs of damage
Food processing benches free from rust, damage and deterioration
All equipment free from rust, damage and deterioration – no exposed wood present
Lights above processing area covered
All sinks (including hand washing) accessible and in working order
Other fitting and fixtures in good condition and in working order
Coolrooms/Freezers/Ice Room
Walls, floors and ceiling clean and in good condition
Shelving free from rust and kept cleaned
Lights covered
Seals clean and in good condition
Cooling units free from rust and corrosion
Storage Areas
Chemicals stored separately to food and packaging material
All food and packaging material stored in a manner to prevent contamination
Staff Amenities (eg. toilets, staff rooms)
Staff amenities kept clean and tidy
Hand washing facilities accessible and in good order
Pest Control
No sign of pest within processing area, storage area or staff amenities
Rodent and insect bait stations maintained and correctly situated

Comments/Further Action:

Thermometer/Temperature gauge calibration

Date	Thermometer number/Gauge position	Temperature reading	Difference	Signed

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Form 2: Temperature Monitoring Sheet

Temperature for each area is recorded twice daily when being used

Week commencing:_________________________

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

Week commencing:_________________________

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

Week commencing:_________________________

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

Form 3a: Supplier Approval Letter

Application to supply goods

Dear supplier,

Our business is committed to providing our customers with product that is of the highest quality and which complies with the requirements of the Food Production Food Act 2003 and the Food Regulation 2004.

To facilitate this commitment we have implemented a food safety program that complies with these requirements. This program identifies the potential food safety hazards and, where necessary, introduces measures to control and correct them.

A critical component of this food safety program requires all suppliers of product to demonstrate that their goods are produced with due care. We therefore ask that you complete the attached application to join our Approved Suppliers List. Once completed the form should be returned to us at the address below.

This business values your past custom and upon receiving details of your commitment to a food safety program, we look forward to continuing our business relationship and your assistance in offering our customers the highest possible level of food safety.

Yours sincerely

Name of business

Postal address of business:

Contact name:

Contact details:

Form 3b: Supplier Approval Application

Supplier Details

Registered Name:
Trading As:
Address:
Contact:		Phone:
		Mobile:
		Fax:
Details of product that you will supply
Details of current food safety or quality assurance programs (which may include: HACCP accreditation or testing program eg. NSW Food Authority licence)

Please complete the above details and return as soon as possible

Note: All details provided to us will be treated as confidential and only used to support the accredited supplier requirements of our food safety program

Form 4: Approved Suppliers List

List of suppliers to our business (including suppliers of product, packaging and ingredients)

Supplier	Contact details	Goods Supplied	Special Instructions

Form 5: Product Receival Sheet

Date	Supplier name	Products Supplied	Product Temperature	Visual Inspection	Corrective Action	Signature

Form 6: Product Monitoring Sheet

Date	Product type	Temperature of product	Chemicals used	Other comments	Signed

Form 7: Product Despatch Sheet

Date	Batch Number	Temperature	Company Supplied to
Date	Batch Numbers	Temperature	Company Supplied to

Form 8: Pre-Operational Checklist

Complete at the commencement of each shift/day

Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column

Completed by:_____________________________

Date								Corrective Action
Premises clean and tidy
Processing areas clean and tidy
No evidence of pests
Hand washing facilities clean and accessible with soap and paper towels available
Food contact surfaces clean
All equipment clean
All packaging material stored correctly
Coolrooms/Freezers and/or Ice Rooms clean and tidy
Food transport vehicles clean and tidy

Form 9: Staff Training Matrix

Record all food safety training conducted by staff involved in the business

Date	Staff member	Type of training	Trained by	Staff signature

Form 10: Internal Audit Checklist

Complete every 6 months

Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column

Completed by:_____________________________ Date:____________________

Section	S/U	Corrective Action
1. Management responsibility Is the food safety statement still current? Is the scope and purpose still current? Are the members of the HACCP team still current?
2. HACCP Plan Are the product specifications still valid? Is the flow chart still correct? Is the Risk Analysis still valid?
3. Premises and Equipment Has the Monthly Maintenance Checklist been completed? Have the Temperature Monitoring Sheets been completed?
4. Supplier Approval Program Is the Supplier Approval List up to date?
5. Food Handling Procedures Is the Treatment Register Sheet up to date? Has the Fish Treatment Diary been completed? Have the Product Dispatch Monitoring Sheets been completed?
6. Testing and Calibration Have water and ice tests been completed? Are all results within the Standards specified? Have any results which exceed the Standards been reported to the NSW Food Authority Have all thermometers and temperature gauges been calibrated every six months?
7. Cleaning and Sanitation Has the Pre-Operational Checklist been completed? Are the chemicals listed still used?
8. Pest Control Are procedures still correct? Are pest company records available?
9. Personal Hygiene Have all staff been briefed on personal hygiene?
10. Product Identification and Traceability Is the list of customers up to date? Are invoices for each sale available?
11. Food Recall Is there a copy of the FSANZ Food Recall Protocol available? Are the contact numbers up to date?
12. Staff Training Is the Staff Training Matrix up to date?

Comments/Further Action:

Form 11: Product Testing Schedule

As an example of a verification activity, finished product testing can be undertaken to verify that the practices and procedures in place at this business are achieving safe food. Five samples of the same product can be sampled (can be pooled) and provided to the laboratory. An example of schedule of tests follows.

Product	Testing frequency	Tests	Standard

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