Australian Paper : Food Act 2006 (Queensland)– Written advice for consideration of food safety program for accreditation Section 103

Section

Evidence required

Compliance*

FSP** reference

Details where no or partial compliance

(comments may also be included where there is full compliance)

98(a)

systematically identify food safety hazards that are reasonably likely to occur in food handling operations of the food business

All food handling operations in the food business have been identified and documented e.g. process flow chart, listing of handling methods, manufacturing, food service and distribution steps, and support programs

Yes

Purchase & receipt ,

Thawing, texture modification, cooling, plating, internal transport, & serving.

Proactive measures are in place to ensure food safety

Partial

Dry storage

1). The rooms’ humidity is not monitored yet alongside poor ventilation could lead to moulding; if foods are delivered with some humidity.

2). Raise containers off the ground using pallets/shelves.

Frozen and Cold storage

1). Indicate provisions for safety gear used in handling the food into and out of this section to eliminate physical contamination (for walk-in storage units only).

2) Indicate multiple redundancies e.g., alternative power source, to minimise food loses in case of an outage, lengthy breakdowns.

Preparation

1). Dirty utensils should be kept away from fruits and salads. Keeping cleaner plates nearer to the serving table with the unwashed ones further away will help this course.

Cooking

1). Provide refresher handling training if poor practices are observed.

2) Minimise possibility of physical contamination by using cleaning cooking area, equipment & utensils after use.

3) Proper kitchen dressing code is vital.

Reheating

1). Always use a clean sanitized thermometer to ensure core temperatures are within ±10C

2) Heat food to at least 700C within two hours and maintain at that temp for 2-5 minutes.

3) Serve hot

4) You can take longer to cool food to different temperatures under the 2006 Food Act on condition that you prove the cooling process will keep the food safe to eat (Food Standards Australia New Zealand).

Food safety hazards that are reasonably likely to occur (including physical, microbiological, chemical hazards) in each food handling operation have been identified

Yes

All handling locations

With modifications the minor non-compliance’s noted in 98(a) section above most hazards will be eliminated.

98(b)

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

Where in each food handling operation identified food safety hazards can be controlled (including the use of support programs) and the control measures for each of the food safety hazards i.e. control points and critical limits, have been identified

Partially

See Operation hazard and control point highlighted below

Operation, hazard & control point

Please insert a line for each food handling operation or process step e.g. receipt, storage, thawing, preparation, cooking, cooling, reheating, display, service, transport (on/off site), off site operations, etc.

Operation

Hazard

Control point

Dry storage

Physical contamination,

Growth of pathogens

1. Control humidity at air conditioning to below 5%. If ventilated by natural convection, ensure louvers & vents do not leak water into the room during rains.

2. Additional measures can be taken to discourage pests from accessing shelves/ climbing up pallets

Frozen and Cold storage

Physical contamination

1) Acquire proper gear for accessing these rooms

2) install redundancies to ensure room temperature remains under 50C at all times

Preparation

Cross contamination

1) Sufficient distance between clean usable utensils for fruits and salads from the unclean ones such as a sink basin.

2) Always have running water (if possible warm) for cleaning ingredients.

Cooking

Physical contamination

1. Always clear & clean the cooking area after cooking

2. Enforce proper dressing at all times

Reheating

Growth of pathogens

1. Always sanitise thermometer before and after use.

2. Serve food reasonably hot at over 600C

98(c)

provide for the systematic monitoring of the means of control

The food safety program provides for the systematic monitoring of identified controls (including who, where, when and how)

Yes

Most sections

With the exception of the identified Minor non-compliances the rest of the hazards are controlled for systematically.

98(d)

provide for appropriate corrective action to be taken when a hazard identified under paragraph (a) is not under control

Specific corrective actions have been included for each control point i.e. actions to be taken when a hazard is found not to be under control

Yes

Most sections

With the exception of highlighted concerns control points and systematic actions have been identified to 90% of compliance.

98(e)

provide for regular review of the program to ensure it is appropriate for the food business

Procedures, responsibility and timing for review of the program to ensure its adequacy and appropriateness have been included

Partially

Hazard concerns noted in this form

These concerns need to be controlled for near perfect compliance to be realized.

98(f)

provide for the keeping of appropriate records for the food business, including records about action taken to ensure the business is carried on in compliance with the program

Making and keeping appropriate records to demonstrate compliance e.g. monitoring, training and corrective action records, have been included

yes

All sections

Data collection at entry and exit of each section; No section has data issues according to the audit.