cookery course
Ajupme
2 years ago
40
files (5)ProductFlowChart.docx
FoodSafetyDocs-20240408.zip
- AIBT_SITXFSA008Assessment2.docx
- guide_to_develop_food_safety_program.pdf
- food_safety_program_template.docx
ProductFlowChart.docx
Product Flow Chart
( Product/Commodity )
( Receipt )
( Storage )
( Preparation )
( Cold Service )
( Cooking Process )
( Path I ) ( Path II ) ( Path III ) ( Path IV/Chill )
( Re-thermalisation ) ( Cold Service ) ( Hot Hold ) ( Hot Service )
( Hot Service ) ( Hot Service )
( Use/Discard )
( Cleaning Procedures )
image1.png
FoodSafetyDocs-20240408.zip
approvedFoodSuppliers.pdf
APPROVED FOOD SUPPLIERS
Supplier Registered Address Registration or ABN Commodities Contract Period/ Agreement Date
cateringCycle.pdf
Ordering
ReceivingSales
Storing Service
IssuingProduction
01
03
0405
06
07 02
Catering Cycle
cleaningSchedule.pdf
CLEANING SCHEDULE
Item Staff M T W Th F S S When Instructions Chemicals to be Used
Safety Equipment Required
Signed
Rangehood A X Post lunch service Wipe off loose particles
Remove grease from drains
Wash with hot soapy water
Rinse/wipe
Sanitise
Allow to air-dry
Mild detergent,
Sanitiser
Cap, goggles, gloves, safety signage
Rangehood filters
A X Post lunch service Remove filters
Spray with degreaser
Allow to soak for 15 min
Place in flat basket (2 at a time)
Place in dishwasher
Wash for 4 mins on H cycle
Grease ex,
Dishlex
Gloves, goggles, safety signage
Grill B X X X X X Post lunch service
Post dinner service
Scrape off loose particles
Drain grease catch
Spray with oven cleaner
Soak for 10 min
Wipe off with soapy water
Rinse with clean water
Dry with paper towel
Oil slightly (if non stainless)
Oven cleaner, Mild detergent
Gloves, goggles, scraper, safety signage
Grill C X X Post lunch service
Post dinner service
Scrape off loose particles
Drain grease catch
Spray with oven cleaner
Soak for 10 min
Wipe off with soapy water
Rinse with clean water
Dry with paper towel
Oil slightly (if non stainless)
Oven cleaner, Mild detergent
Gloves, goggles, scraper, safety signage
coolingHeatingHoldingLOG.pdf
COOLING / HEATING / HOLDING LOG
Date Food Item Time Removed from Temp Control
Activity Performed Time Placed in Temp Control
Total Time Corrective Action Signature
Food must be stored below 5°C or above 60°C. The time food is exposed to between 5°C and 60°C must be monitored and recorded.
Time periods are cumulative and must be added up.
The food safety standards require food to be cooled from 60°C to 21°C in a maximum of 2 hours and from 21°C to 5°C within a further maximum period of 4 hours. Blast chillers or freezers are used in commercial situations for this process.
Food should not be kept between 5°C and 60°C for longer than 1 hour.
coolroomTemperatureRecord.pdf
COOLROOM TEMPERATURE RECORD
Frequency of monitoring: Twice daily – a.m. and p.m.
Person responsible:
Temperature maximum: +4˚C
Coolroom location: Month:
Date a.m. ˚C Signature p.m. ˚C Signature 1.
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creatingProductionFlowCharts.pdf
Product Flow Chart
foodTransportVehicleRegister.pdf
FOOD TRANSPORT VEHICLE REGISTER
Date Supplier Vehicle Make, Model, Registration
Cleanliness HACCP Approved Temperature Signature
freezerTemperatureRecord.pdf
FREEZER TEMPERATURE RECORD
Frequency of monitoring: Twice daily – a.m. and p.m.
Person responsible:
Temperature maximum: -18˚C
Freezer location: Month:
Date a.m. ˚C Signature p.m. ˚C Signature 1.
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healthMonitoringStaffSicknessRegister.pdf
HEALTH MONITORING/STAFF SICKNESS REGISTER
Record all known incidents of nausea, vomiting, diarrhoea or contagious diseases.
Date Staff Member Type of Sickness Did Employee Engage in Food Production or Handling?
Action Taken Medical Referral Supervisor Signature
internalAuditChecklist.pdf
INTERNAL AUDIT CHECKLIST
Complete as outlined in your food safety plan
Indicate Yes or No and complete corrective action/comments column
Completed by: Date:
Section Yes No Corrective Action Required 1. Management responsibility
Is the food safety statement current?
Is the scope and purpose still current?
Are the members of the HACCP team current?
2. HACCP Plan
Are the product specifications still valid?
Are the flowcharts still correct?
Are the risk analyses still correct and complete?
3. Premises and Equipment
Are the maintenance checklists complete and up to date?
Are the temperature monitoring sheets complete and up to date?
4. Supplier Approval Program
Is the Approved Supplier List up to date?
5. Food Handling Procedures
Are all recording mechanisms complete and up to date?
Are all staff adequately trained in their current job roles?
6. Testing and Calibration
Have all thermometers and temperature gauges been calibrated at pre- determined intervals?
Are temperature logs correct and up to date?
Have there been any critical limits breached?
7. Cleaning and Sanitation
Is the cleaning schedule up to date?
Are all cleaning processes documented and signed?
Are the chemicals in use listed?
Section Yes No Corrective Action Required 8. Pest Control
Are pest control procedures still correct and up to date?
Are details and records of the pest control company available?
9. Personal Hygiene
Are all staff trained in personal hygiene?
Is the sickness register up to date?
10. Product Identification and Traceability
Is the list of customers/complaints up to date?
Are invoices and other records for each sale available?
Are batch samples being kept and testing results recorded?
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:
monthlyMaintenanceChecklist.pdf
MONTHLY MAINTENANCE CHECKLIST
Indicate Yes or No and complete corrective action/comments column
Completed by: Date:
Item Yes No Corrective Action/Comments
Food Processing Areas Are there cracks, flaking paint or other damage to ceilings, walls and floors?
Are food processing benches rusty, damaged or deteriorated?
Is all equipment rust-free, undamaged and covers intact?
Are lights working and covered?
Are all sinks working and easily accessible?
Are fittings and fixtures in good condition and working?
Coolrooms/Freezers Are there cracks, flaking paint or other damage to ceilings, walls and floors?
Is shelving clean and rust-free?
Are lights working and covered?
Are seals clean and in good condition?
Are cooling units free from rust and corrosion?
Storage Areas Are chemicals stored separately and in appropriate housing?
Is stock well organised to prevent OH&S hazards?
Is there potential for contamination due to storage facilities/organisation?
Staff Amenities Are staff amenities clean and tidy?
Are hand washing facilities accessible and working?
Pest Control Are there signs of pests in any area of the facilities?
Are pest traps and preventative measures maintained and in the correct positions?
productMonitoringSheet.pdf
PRODUCT MONITORING SHEET
Date Product Type Temperature of Product
Chemicals Used (if applicable)
Other Comments Storage Requirements and Temperatures
Signed
productSamplingSchedule.pdf
PRODUCT SAMPLING SCHEDULE
As an example of a verification activity, product sample testing can be undertaken to verify that the practices and procedures in place at this business maintain consistent food quality.
Product Testing Frequency Tests Standard
recordOfGoodsReceived.pdf
RECORD OF GOODS RECEIVED
Date Time Supplier Commodity Temperature Condition
(packaging, vermin, etc.)
Use-by date Accepted or
Returned
Signature Corrective Actions
Temperature requirements:
Chilled foods
Frozen foods
Hot foods
below 5°C
below -18°C, no signs of thawing
above 60°C in appropriate, covered packaging
Sample of HACCP Plan.pdf
Process Step Hazards Preventative Measure
CCP Critical Limits Monitoring Procedures Corrective Actions
Records
What When
Purchasing and Receiving
Poultry contaminated
on arrival
Microbial contamination from raw foods, food handlers
Unsuitable or unclean delivery vehicles
Follow enterprise procedures for ordering and receiving
Personal hygiene and uniform standards
Purchases are from a reputable supplier
Specifications are met including size, weight, fat coverage, HAM number for meat
Frozen poultry arrives at -18°C to -22°C
Check incoming goods to ensure purchase specifications are met
Each carton/batch Reject poultry
Change supplier
Review ordering, purchasing and receiving procedures
Checklist – Incoming Goods
Checklist – Goods Returned
Storage Growth of pathogens
Microbial contamination from raw foods, food handlers
Unsuitable or unclean storage areas
Follow storage policies
Follow cleaning and sanitation procedures
Adhere to standard maintenance procedures and plans
Store frozen poultry at -18°C to -22°C
Monitor temperatures of fridges and freezers
Twice daily If fresh poultry has been kept above 4°C for more than 2 hours, then discard
If frozen poultry has begun to defrost, use immediately
Checklist – Refrigeration and Freezer Monitoring
Thawing Growth of pathogens
Microbial contamination from raw foods, food handlers, utensils and equipment
Thaw completely in refrigerator on trays, on low shelves and individually wrapped
Thaw at +1°C to +4°C Monitor temperatures of fridges and freezers
Use poultry promptly after thawing
Twice daily
Each batch
If fresh poultry has been kept above 4°C for more than 2 hours, then discard
Review standard procedures for thawing
Checklist – Refrigeration and Freezer Monitoring
Preparation Growth and survival of pathogens
Microbial contamination from raw foods, food handlers, utensils and equipment
Follow cleaning and sanitation procedures
Follow hygiene and safety procedures
Follow workflow procedures to enterprise standards
Use clean and sanitised equipment and utensils
Process within critical time limits
Remove small batches from refrigerator at a time
Check temperature of food items by using a sanitised and calibrated thermometer
Every 40 minutes
Dispose of food after a further 40 minutes
Discard poultry
Review enterprise standards on workflow procedures
Staff training
Checklist –
Preparation Temperature Log
Sample of a HACCP plan for a Cook and Serve Operation
You are ordering a batch of 12 frozen ducks, which you will require for a function 4 days later.
Process Step Hazards Preventative Measure
CCP Critical Limits Monitoring Procedures Corrective Actions
Records
What When
Cooking Insufficient cooking will allow growth and survival of pathogens and/or spores
Follow workflow procedures to enterprise standards
Follow hygiene and safety procedures
Yes Cook poultry to at least 75°C internal temperature
Check internal temperature of food items by using a sanitised and calibrated probe thermometer
Each batch Return to oven until core temperature reaches at least 75°C
Review standard procedures
Staff training
Checklist –
Cook/Chill Temperature Monitoring
Cooling Multiplication of surviving pathogens and/or spores
Follow standard procedures for cooling
Follow hygiene and safety procedures
Yes Cool to +4°C in a blast chiller or on flat, sanitised trays in the coolroom
Check internal temperature of food items by using a sanitised and calibrated probe thermometer
Each batch Cool to 21°C within 2 hours and to below 5°C within another 4 hours, otherwise discard
Review standard procedures
Staff training
Checklist –
Cook/Chill Temperature Monitoring
Reheating Multiplication of surviving pathogens and/or spores
Production of toxins
Follow standard procedures for reheating
Follow hygiene and safety procedures
Yes Reheat until poultry reaches an internal temperature of 78°C to 82°C within 2 hours
Check internal temperature of food items by using a sanitised and calibrated probe thermometer
Each batch Continue reheating until poultry reaches an internal temperature of 78°C to 82°C within 2 hours, otherwise discard
Review standard procedures
Staff training
Checklist –
Cook/Chill Temperature Monitoring
Hot-Holding and Serving
Transportation
Growth and survival of pathogens
Microbial contamination from raw foods, food handlers, utensils and equipment
Follow standard procedures for holding and service
Follow hygiene and safety procedures
Yes Hold in clean, sanitised equipment at 63°C or above
Limit garnishes which could contaminate the end product
Check internal temperature of food items by using a sanitised and calibrated probe thermometer
Every 2 hours Discard
Review standard procedures
Staff training
Checklist –
Cook and Hold Temperature Monitoring
staffTrainingMatrix.pdf
STAFF TRAINING MATRIX
Record all food safety training undertaken by staff – signed details to be attached to staff file
Date Staff Member Type of Training Trained By Training Outcome Staff Signature
supplierApprovalApplication.pdf
SUPPLIER APPROVAL APPLICATION
Supplier Details
Registered Name:
Trading As:
Address:
Contact: Phone:
Mobile:
Fax:
Specifications of products to be supplied:
Details of current food safety or quality assurance programs (HACCP, relevant Licenses)
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
temperatureCalibrationRecord.pdf
TEMPERATURE CALIBRATION RECORD
Equipment Date Checked Method of Calibration Fail/Pass Maintenance Request
ProductFlowChart.docx
Product Flow Chart
( Product/Commodity )
( Receipt )
( Storage )
( Preparation )
( Cold Service )
( Cooking Process )
( Path I ) ( Path II ) ( Path III ) ( Path IV/Chill )
( Re-thermalisation ) ( Cold Service ) ( Hot Hold ) ( Hot Service )
( Hot Service ) ( Hot Service )
( Use/Discard )
( Cleaning Procedures )
image1.png
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