Learner Guide

SITXFSA008

Develop and SITXCOM010

Implement a Food Safety
Program
 SITXFSA008- Develop and Implement a food safety program.

Table of Contents

Overview........................................................................................................................................................4
Chapter 1- Evaluate Organisational Requirements for Food Safety Program ...................................................8
1.1 Evaluate organisational characteristics that impact on food safety .....................................11
1.2 Examine food handling operations and processes and identify potential or existing food
hazards.....................................................................................................................................26
1.3 Identify critical control points in food preparation system where food hazards and
contaminants must be controlled. ............................................................................................34
1.4 Identify product suppliers and determine quality assurance specifications for foodstuffs
supplies....................................................................................................................................44
1.5 Evaluate existing product specifications for food items prepared and sold..........................54
1.6 Evaluate existing policies and procedures and monitoring practices, including record
keeping, and assess need for change. .......................................................................................59
Chapter 2- Develop Food Safety Program to Control Hazards........................................................................66
2.1 Identify and consult with stakeholders in program development........................................69
2.2 Integrate regulatory requirements and standards into policies and procedures. .................76
2.3 Establish and document critical control points and control methods for each point. ...........88
2.4 Develop procedures for systematic monitoring of controls and associated record keeping. 97
2.5 Develop corrective action procedures for uncontrolled hazards........................................108
2.6 Develop or modify and record product specifications covering food items prepared and
sold. .......................................................................................................................................112
2.7 Identify training needs and develop training program.......................................................117
2.8 Develop schedule for regular review of food safety program. ...........................................122
2.9 Document food safety program and provide to regulatory authorities as required. ..........128
Chapter 3- Implement Food Safety Program ...............................................................................................134
3.1 Communicate food safety programs, policies, procedures and product specifications to
colleagues and ensure display of appropriate signage and access to information. ..................137
3.2 Organise appropriate training and mentoring. ..................................................................144
3.3 Monitor operational activities to ensure that policies and procedures are followed. ........148
3.4 Manage response to incidents of uncontrolled food hazards and oversee implementation of
corrective action procedures. .................................................................................................154
3.5 Make changes to practices that led to the food safety breach and document, communicate
and implement changes..........................................................................................................160
3.6 Maintain food safety management documents.................................................................165
Chapter 4- Participate in Food safety Audit.................................................................................................178

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4.1 Ensure food safety program is audited as required by legislation. .....................................181

4.2 Participate in food safety program audits and provide assistance to inspectors. ...............187
4.3 Retain records of food audits according to legislative requirements. ................................192
Chapter 5 - Evaluate and Revise Food Safety Program ................................................................................197
5.1 Conduct scheduled review of food safety program in consultation with colleagues. .........200
5.2 Validate required food safety controls. .............................................................................205
5.3 Review policies, procedures, product specifications, monitoring systems and record keeping
methods, and revise as required.............................................................................................210
5.4 Prepare and document amended food safety program and provide to regulatory authorities
as required. ............................................................................................................................214
5.5 Communicate changes and monitor inclusion in production processes. ............................218
5.6 Identify and respond to additional training needs based on changes to food safety practices.
...............................................................................................................................................223
Glossary......................................................................................................................................................229
Bibliography ...............................................................................................................................................230

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 SITXFSA008- Develop and Implement a food safety program.

Overview OVERVIEW

All food businesses should implement a documented food safety management system based on the principles of
Hazard Analysis Critical Control Points (HACCP). It implies that food enterprises need to be aware of all the risks to
food safety in their operations and have controls for those risks. Implementing a systematic food safety management
system integrated into the organisation's overall management activities is essential in ensuring food safety. Along
with the physical, chemical, and biological hazards identified by the HACCP, the food safety management system
should consider legal requirements.
Communication and training are steps in implementing the food safety management strategy. All employees should
receive training, adhere to protocols, and complete documents that show the efficiency of the food safety
management system during the implementation phase. They should also conduct verification activities after
implementing the food safety management system to show that it operates efficiently.

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Food Safety Program

A "living document" that describes how a company will proactively identify and control food
safety dangers when producing, processing, or handling food is called a food safety
programme.
A Food Safety Program Should

Determine any potential risks to food safety that anticipate reasonably to

appear in the food industry's operations.

Determine methods for preventing these dangers.

Include daily records demonstrating consistent measurement and

observation for every control.

Describe how to take corrective action if a hazard is discovered to

not be under control.

Make provisions for the food industry to evaluate the programme to

ensure its suitability regularly.

Include a written plan that details fundamental food safety processes if the
Food Safety Supervisor is unavailable.

Comply with the Standard

All high-risk food businesses in Australian states and territories are required to have a Food
Safety Program in place by Food Standard 3.2.1 of the Food Standards Australia New
Zealand:

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 Hospitals, nursing homes, and childcare facilities are examples of businesses that
serve, process, or deliver potentially dangerous food for consumption by
vulnerable individuals (following Standard 3.3.1 – Food Safety Programs for Food
Service to Vulnerable Persons)
 Organisations that gather, prepare and distribute raw oysters and other bivalves
(Standard 4.2.1 Primary Production and Processing Standard for Seafood)
 Manufacturers of fabricated and fermented foods (Standard 4.2.3 Production
and Processing Standard for Meat)
 Public-access catering enterprises that provide meals

However, it is advised that all commercial food establishments in Australia that handle
unpackaged, potentially dangerous items that require temperature control during the food
handling, cooking, and storage procedures implement a food safety programme. All states
and territories require food enterprises to have a Food Safety Program.

Outside of these regulations, a Food Safety Program would also be helpful for:

 Companies who seek to market their goods in or distribute them through

supermarkets, must have a HACCP-based food safety programme to ensure the
product's quality.
 Businesses hired to provide food for a significant event where a food safety
failure could result in hundreds or thousands of people being sick.
 Businesses with premium service and strong food quality standards as their
primary points of differentiation
 Businesses who want to introduce their food offerings to a global market.

Content of Food Safety Program

A food safety programme is a written system that lists the risks to consumer health
associated with handling food in the food industry and how those risks are managed.
A programme for food safety must:

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 Determine the risks to food safety that are systematically present in the food
handling operations of the food business.
 How each danger detected in a food handling operation of the food industry can
be controlled and the means of control.
 Ensure that the measures of control are routinely monitored.
 Ensure that the correct remedial action is implemented when a detected hazard
is not under control.
 Guarantee that the programme is regularly evaluated to determine whether it is
suitable for the food industry.
 Guarantee that the food business maintains the necessary records, including the
steps required to ensure that the business is operated in line with the
programme.
 Offer further details about the regulation-mandated controls for food safety
hazards.

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Chapter 1- Evaluate Organisational

Requirements for Food Safety
Program

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Evaluating organisational requirements for a food safety program (FSP) is essential for ensuring that a business can
meet the necessary standards for food safety. This evaluation aims to identify the resources, infrastructure, and
personnel needed to establish, implement and maintain a robust FSP.
The evaluation process typically involves assessing the business's food handling and preparation practices,
identifying potential food safety hazards, and developing a comprehensive FSP that can minimise risks. The
evaluation also includes identifying the roles and responsibilities of staff in implementing the FSP, identifying the
training needs of employees, and determining the resources required for implementation and ongoing monitoring.
The FSP must be tailored to the specific needs and operations of the business. The evaluation should consider
factors such as the size of the business, the type of food being handled, the equipment and facilities available, and
the level of staff training and experience.
Effective organisational requirements for an FSP include having clear and documented policies and procedures in
place, providing appropriate training to all employees involved in the handling and preparation of food, regularly
reviewing and updating the FSP, maintaining proper record-keeping and documentation, and having a designated
person responsible for managing the FSP.
Overall, evaluating organisational requirements for an FSP is critical in ensuring that a food business complies with
food safety regulations, meets customer expectations for safe and high-quality food, and protects public health.

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What will you learn from this chapter?

In this chapter, you will learn the following points:

In this chapter, you
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and sold.
1.6
1.6. Evaluate existing policies and procedures and monitoring practices,
1.7keeping, and assess need for change.
including record
What will you learn from this chapter?

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 SITXFSA008- Develop and Implement a food safety program.

1.1 Evaluate organisational characteristics that impact

on food safety

Organisational characteristics have a significant impact on food safety. For example, a business with a strong food
safety culture is more likely to implement effective policies and procedures that prioritise the safety of the food it
handles. Similarly, an organisation with a well-defined management structure and clear lines of responsibility for
food safety is more likely to ensure that food handling practices are consistent and reliable.
Adequate resources, including equipment and facilities, are critical for ensuring food is handled and prepared
safely and hygienically. The staff training and experience level is another crucial factor impacting food safety.
Employees who are well-trained in food handling practices are better equipped to identify potential hazards and
implement adequate controls to prevent contamination.
Finally, policies and procedures play a critical role in ensuring food safety. Well-defined policies and procedures
can help to minimise risks by outlining clear steps for food handling, monitoring and recording practices, and
implementing appropriate controls to prevent contamination.
Overall, evaluating the organisational characteristics that impact food safety is essential for ensuring that food
businesses comply with regulations, meet customer expectations for safe and high-quality food, and protect
public health. In this regard, it is essential to assess these characteristics regularly to identify areas for
improvement and make necessary adjustments to enhance food safety practices.

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1.1.1 Features of Food Safety Compliance Requirements impacting

Food Safety Program Development (KE 4)

The Australia New Zealand Food Standards Code is developed and maintained by the
Australian government organisation known as Food Standards Australia New Zealand
(FSANZ).
In New Zealand, the Code's Parts 1 and 2 are applicable. These sections control how
ingredients, aids to processing, colourings, additives, vitamins, and minerals are used. It
includes the guidelines for foods that have been genetically modified and cover the
composition of particular foods.
The labelling of packaged and unpackaged food, including any mandated warnings or
advisory labels, is also the responsibility of FSANZ.

Federal Government
The Food Standards Code, which outlines the legal criteria for additives, nutrition, storage,
labelling, and genetically modified foods, is developed and maintained in Australia by Food
Standards Australia New Zealand (FSANZ).

State and Territory Authorities

Australian Capital Territory ACT Health – Health Protection Service
New South Wales New South Wales Food Authority
Northern Territory Northern Territory Department of Health

Queensland  Queensland Department of Health –

Food Safety Standards and
Regulation
 Queensland Health Public Health
Units
 Safe Food Production Queensland
Victoria  Dairy Food Safety Victoria
 Prime Safe Victoria
 Victoria Department of Health – Food
Safety and Regulation

South Australia  South Australia Department of

Primary Industries and Resources
 South Australia Department of Health
Tasmania Department of Health and Human Services –
Food Safety

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Local Government
Local councils uphold the rules and regulations established by:

Food Standards Australia New Zealand (FSANZ)

State and territory authorities

Local council-affiliated Environmental Health Officers (EHOs) have the authority to enter a
food establishment at any time and conduct a health inspection to ensure that it functions
within the law.
Local councils regulate:

Retail, hospitality, health, food preparation, transportation, and distribution of

food safety.

Food safety at community events and organisations

Organisational Characteristics Impacted Food Safety

Several organisational characteristics have a significant impact on food safety, including:

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 Management Commitment: A food safety programme's success greatly depends

on the level of commitment from top management.
 Organisational Structure: A well-defined and functional organisational structure
helps to ensure that food safety responsibilities are clearly defined and carried
out effectively.
 Staff Training: Proper training of food handlers is essential to ensure they
understand their role in maintaining food safety.
 HACCP Implementation: Hazard Analysis and Critical Control Points (HACCP) is a
systematic strategy for ensuring food safety that concentrates on identifying and
controlling potential hazards at every stage of food production.
 Food Safety Culture: A society that values food safety within an organisation can
ensure food safety is a priority for all employees.
 Supplier Management: Effective supplier management is crucial to ensuring that
food ingredients and raw materials are sourced from reputable suppliers who
meet food safety standards.
 Traceability System: When a food safety issue arises, quickly recalling products is
made possible using a traceability system.
 Food Safety Regulations: Compliance with food safety regulations and standards,
such as the Food Standards Code, is mandatory for all food businesses operating
in Australia.

Contents of National Codes and Standards that underpin Regulatory
Requirements (KE 4.1)
The labelling, composition, safety, handling, primary production, and food processing in
Australia are all governed by the Australia New Zealand Food Standards Code (the Code).
Any enterprise or activity handling food for sale or selling in Australia is subject to the Code.
In Victoria, the Food Act of 1984 and the Food Regulations 2015 govern the application and
enforcement of the Code.

Food Standard Code

The Code is a set of food standards created collaboratively by Australia, Australian States
and Territories, and New Zealand governments.
These food regulations are intended to:

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Make sure the food is wholesome and fit for human consumption.

Prohibit deceptively practises in the food industry.

Giving consumers enough information so they may make informed

decisions

Create an efficient regulatory environment for the food industry to operate.

Any enterprise or activity handling food for sale or selling in Australia is subject to the Code.
Local governments in Victoria are primarily responsible for enforcing the Code by registering
food establishments within their jurisdiction. The Food Act of 1984 grants the Department
of Health additional enforcement authority (the Act).

Hazard Analysis and Critical Control Points (HACCP)

HACCP is a systematic strategy for food safety that concentrates on identifying and
controlling potential hazards at every stage of food production. The HACCP principles form
the basis of the Food Standards Code's criteria for food safety. They are incorporated into
food safety programs to ensure that food businesses identify and control food safety
hazards.

Good Manufacturing Practices (GMPs)

GMPs are guidelines that provide a systematic approach to food safety and quality
management. GMPs outline the hygiene, sanitation, and operational procedures that must
follow in food businesses to ensure that food is safe and high-quality.

Good Agricultural Practices (GAPs)

GAPs are guidelines for growing, harvesting, and handling food products to ensure they are
safe for consumption. GAPs are based on assessing the potential food safety risks associated
with producing different food products.

Food Safety Supervisor (FSS) Requirements

In some states and territories in Australia, food businesses must have a designated Food
Safety Supervisor responsible for ensuring that food handlers are properly trained and that
food safety procedures are followed.

Food Handler Training Requirements

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To understand their responsibility in preserving food safety and to recognise and address
potential food safety issues, all food handlers must get training in food safety.
These national codes and standards provide a framework for developing food safety
programs in Australia and help ensure that food businesses operate in a way that safeguards
the well-being and security of customers.

Codes and Standards

Some of the key codes and standards that impact food safety program development in
Australia include:

Australia New Zealand Food Standards Code:

This is the primary legal instrument that regulates food in Australia and New Zealand. It sets
out requirements for food labelling, food safety and hygiene, and food additives and
processing aids.

Food Safety Standards:

The Food Safety Standards set specific requirements for food businesses to ensure that the
food sold in Australia is safe and suitable for human consumption. The standards cover food
handling, storage, processing, and food premises and equipment design and maintenance.

Guidelines for Food Safety:

The Guidelines for Food Safety provide practical guidance for food businesses on complying
with the Food Safety Standards. They cover topics such as cleaning and sanitising, personal
hygiene, pest control, and food allergen management.

Food Safety Programs:

The Food Safety Programs provide a framework for businesses to identify and manage food
safety risks. They are mandatory for certain food businesses, such as those that process
meat, poultry, or dairy products.

HACCP:

Hazard Analysis and Critical Control Points (HACCP) is an internationally recognised food
safety management system that is used by many food businesses in Australia. It involves
identifying and controlling food safety hazards at all stages of the food production process.

Components of a Food Safety Program, especially procedures and monitoring

documents (KE 4.2)
A programme for food safety is an organised way to manage food safety risks in a food
business. In Australia, a food safety program is required by the Australia New Zealand Food
Standards Code (FSANZ). It must be based on principles of Hazard Analysis and Critical

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Control Points (HACCP). Some of the essential elements of a food safety programme include
the following:

Hazard Analysis

A hazard analysis is a systematic process of identifying and evaluating potential food safety
hazards associated with a food business. The hazard analysis is used to identify the critical
control points (CCPs) in food production that can manage food safety risks.

Critical Control Points (CCPs)

A critical control point (CCP) is a stage in the food manufacturing process where a risk to
food safety can be avoided, removed, or diminished to a manageable level. Hazard analysis
is performed to determine the CCPs, which are then utilised to create food safety protocols.

Standard Operating Procedures (SOPs)

Procedures (SOPs): Standard operating procedures (SOPs) are written procedures that
describe how food safety hazards are to be controlled at each CCP. SOPs must be developed
for all CCPs and followed by food handlers in the food business.

Monitoring and Record Keeping

Monitoring and record keeping are essential components of a food safety program.
Monitoring involves regularly checking the CCPs to ensure that food safety procedures are
followed, and that food safety hazards are controlled. Record keeping involves maintaining
accurate records of food safety monitoring activities, including monitoring results,
corrective actions taken, and the dates of monitoring activities.

Supplier Management

Food businesses must have procedures to manage their suppliers and ensure that they meet
food safety requirements. It may include auditing suppliers, reviewing supplier food safety
programs, and monitoring the food safety performance of suppliers.

Recall Procedures

Food safety programs must include procedures for recalling food products in case of a food
safety issue. It includes procedures for identifying and locating potentially affected food
products, communicating with customers and suppliers, and carrying out a recall.

Verification

Verification is the process of checking the food safety program to ensure that it is effective
in controlling food safety hazards. Verification may include regular internal audits, third-
party audits, and the use of independent food safety consultants.

Training

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Training is an essential component of a food safety program. Training in food safety is

required for food handlers' procedures, including using SOPs, monitoring activities, and
record keeping. Training must be provided to new food handlers and must be repeated
regularly.

Procedures and Documents

Some examples of these procedures and documents include:

Standard Operating Procedures (SOPs):

SOPs are written instructions describing how specific tasks should be performed to ensure
they are completed consistently and accurately. For example, an SOP for handwashing
might include instructions on properly washing and drying hands, how long the process
should take, and how often it should be done.

Hazard Analysis and Critical Control Points (HACCP) Plan:

A HACCP plan systematically identifies and manages food safety risks. It involves identifying
potential hazards in the food production process and implementing controls to prevent
them from occurring. HACCP plans include detailed information on each step of the
production process, including hazard analysis, critical control points, and monitoring and
verification procedures.

Temperature Logs:

Temperature logs are used to monitor the temperature of food storage and preparation
areas to ensure they are within safe limits. For example, a temperature log might be used to
monitor the temperature of a refrigerator or freezer to ensure that food is being stored at
the correct temperature.

Cleaning and Sanitising Records:

Cleaning and sanitising records document the cleaning and sanitising procedures used in
food production areas. These records include information on the cleaning products used,
the frequency of cleaning, and the person responsible for cleaning.

Supplier Approval and Monitoring Records:

Supplier approval and monitoring records document selecting and approving food
ingredients and packaging materials suppliers. These records include information on
supplier audits, testing procedures, and ongoing monitoring of suppliers to ensure that they
meet food safety requirements.

Allergen Management Plans:

Allergen management plans are used to manage the risk of food allergens in food
production areas. These plans include procedures for identifying and labelling allergens,

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training staff on allergen management, and implementing controls to prevent cross-

contamination.

Temperature Log
A Temperature Log is a monitoring document that records the temperatures of food storage
and preparation areas to ensure they are within safe limits. Below is an example of a
Temperature Log that can be used in a food service establishment:

Temperature Log for Refrigerator

Date: _________________________________________

Time Temperature (°C) Initials

7:00 AM __________ _____

8:00 AM __________ _____
9:00 AM __________ _____
10:00 AM __________ _____
11:00 AM __________ _____
12:00 PM __________ _____
1:00 PM __________ _____
2:00 PM __________ _____
3:00 PM __________ _____
4:00 PM __________ _____
5:00 PM __________ _____
6:00 PM __________ _____
7:00 PM __________ _____
8:00 PM __________ _____
Notes:
Record the refrigerator's temperature at least twice a day, ideally at the beginning and end
of each shift.
Write the temperature in Celsius (°C).
If the temperature is outside the safe limits (generally between 1°C and 4°C), take corrective
action immediately and record it in the Notes section.

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The initials of the person responsible for taking the temperature should be recorded in the
Initials column.
The completed Temperature Log should be kept on file for at least three months.

Cleaning and Sanitising

Cleaning and Sanitising Records are important documents that record the cleaning and
sanitising procedures used in food production areas. Below is an example of a Cleaning and
Sanitising Records document and procedure used in a food service establishment:

Cleaning and Sanitising Records for Food Production Area

Date: _________________________
Area/Equipment Cleaned: _______________________________________
Cleaning and Sanitising Procedure:
Pre-rinse the area or equipment with hot water.
Apply cleaning solution (e.g. detergent or degreaser) using a spray bottle or cloth.
Scrub the area or equipment with a brush or cloth, paying special attention to corners,
cracks, and crevices.
Rinse the area or equipment thoroughly with hot water.
Using a spray bottle or cloth, use a sanitising solution (e.g. bleach or quaternary
ammonium).
Allow the sanitising solution to sit for the recommended time (usually 1-2 minutes).
Rinse the area or equipment thoroughly with hot water.
Allow the area or equipment to air-dry.
Cleaning and Sanitising Record:
Time Cleaning Sanitising Initials
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
Notes:
The Cleaning and Sanitising Record should be completed every time a cleaning and
sanitising procedure is performed.
Record the time the cleaning and sanitising procedures were performed, the cleaning and
sanitising solutions used, and the person's initials.

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The completed Cleaning and Sanitising Records should be kept on file for at least three
months.

Supplier Approval and Monitoring Record

A sample of a Supplier Approval and Monitoring Records document used in a food service
establishment:
Supplier Approval and Monitoring Records

Supplier Name: _______________________________________

Product Description: _______________________________________

Supplier Approval Procedure:

Obtain a list of potential suppliers from a reputable source, such as a trade association or
business directory.
Evaluate the suppliers based on their product quality, food safety practices, and reputation.
Obtain and review the supplier's food safety documentation, such as their Hazard Analysis
and Critical Control Points (HACCP) plan and food safety certificates.
Conduct an on-site audit of the supplier's facilities and operations if possible.
Approve the supplier based on their ability to meet the food safety requirements.
Supplier Monitoring Procedure:

Regularly review the supplier's food safety documentation to ensure that it remains current
and accurate.
Conduct periodic on-site audits of the supplier's facilities and operations to ensure that they
continue to meet the food safety requirements.
Monitor the supplier's performance by tracking delivery times, order accuracy, and
customer service.
Take corrective action if the supplier fails to meet the food safety requirements.
Supplier Approval and Monitoring Record:

Date Supplier Evaluation Approval Status

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_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
Notes:
The Supplier Approval and Monitoring Records should be completed for each supplier and
product.
Record the date of each evaluation and the results of the evaluation, including the supplier's
approval status.
The completed Supplier Approval and Monitoring Records should be kept on file for at least
three years.

Local Government Food Safety Regulations and Audit Frequencies (KE 4.3)
Local government food safety regulations are set by individual councils based on the
National Food Standards Code. These regulations outline the food safety requirements for
food businesses operating within the council's jurisdiction, including requirements for food
handling, food storage, and food safety management.

The frequency of food safety audits by local councils varies and is determined by the council
based on a risk assessment of the food business. Some councils conduct regular
unannounced inspections, while others conduct inspections less frequently or only in
response to a complaint.
Generally, food businesses that pose a higher risk to public health, such as those handling
high-risk foods or those with a history of food safety violations, are subject to more frequent
inspections. Food businesses that have implemented robust food safety programs and have
a good track record of food safety may be subject to fewer inspections.
It is vital for food businesses to be aware of the local government food safety regulations
and audit frequencies in their area and to ensure that they meet all food safety

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requirements. Food businesses that violate food safety laws may be subject to sanctions,
fines, or even closure.

Ramifications of Failure to Observe Food Safety Law and Organisational

Policies and Procedures (KE 4.4)
Failure to observe food safety laws, organisational policies, and procedures can severely
affect the food business and consumers. The following are possible ramifications of failing to
observe food safety laws and policies.

Legal Consequences
• Food businesses that fail to comply with food safety laws can be subject
to legal action and penalties, including fines and even imprisonment in
severe cases. In addition, the food business may be subject to legal
action by consumers who suffer harm from consuming contaminated
food.

Reputational Damage
• Food safety incidents can have a significant impact on the reputation of
a food business. Negative publicity can lead to the loss of customers and
harm the brand.

Closure of the Food Business

• In severe cases, a food business may be closed by the local council or
other regulatory body if it poses a risk to public health.

Loss of Customers:
• Food safety incidents can lead to a loss of customers and harm the food
business's reputation.

Economic Consequences
• Food safety incidents can destroy food products and cause a loss of
revenue. In addition, there may be significant costs associated with
cleaning up the food production environment and making necessary
repairs or upgrades to meet food safety requirements.

Health Consequences
• Failure to observe food safety laws and policies can harm consumers'
health. Foodborne illnesses can result in serious health problems and
even death, particularly for vulnerable populations such as young
children, the elderly, and people with weakened immune systems.

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Contaminant, Contamination and Potentially Hazardous Foods (KE 4.5)

Contaminant
A substance or agent that is not intended to be present in food and that has the potential
to cause harm to consumers. Contaminants can be physical, chemical, or biological.

Contamination
The presence of a contaminant in food. Contamination occurs at any point during food
production, from growing and harvesting to processing, packaging, and storage.

Potentially Hazardous Foods

Potentially hazardous foods are foods capable of supporting the growth of harmful
microorganisms or producing toxins. Potentially hazardous foods are typically high in
protein, moisture, and nutrients and include raw or partially cooked meat, poultry,
seafood, dairy products, and certain fruits and vegetables

These definitions are critical to the development of a food safety program because they
identify the potential risks that may be present in the food production process. By
understanding the types of contaminants that may be present in food, food businesses can
take steps to prevent their introduction, such as sourcing ingredients from reputable
suppliers and testing for contaminants.
Similarly, understanding the concept of contamination and its potential sources, such as
improper handling or storage, can help food businesses develop procedures and policies to
prevent contamination. This may include regularly sanitising equipment and work surfaces
and ensuring employees follow proper hand hygiene practices.
Finally, the concept of potentially hazardous foods highlights the importance of
temperature control in food safety. Food businesses must ensure that potentially hazardous
foods are stored, prepared, and transported at safe temperatures to prevent the growth of
harmful bacteria.
The definitions of contaminant, contamination, and potentially hazardous foods in the
Australia New Zealand Food Standards Code play a critical role in developing a

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comprehensive food safety program. By understanding these concepts and taking

appropriate measures to mitigate risks, food businesses can help ensure their products'
safety and protect consumers' health.

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1.2 Examine food handling operations and processes

and identify potential or existing food hazards.

Food safety is a critical issue that affects producers and processors, retailers and consumers. It is important to
examine every aspect of the food production process and identify potential hazards that could compromise food
safety to ensure the safety of our food supply. This includes examining food handling operations and processes to
identify any existing or potential hazards that may be present. By conducting a thorough analysis of food handling
operations and processes, we can take proactive measures to prevent contamination and ensure the safety of our
food supply.

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1.2.1 Food Safety System Principles, Procedures and Processes (KE 8 &
8.1)

Hazard Analysis and Critical Control Points are referred to as HACCP. It is a systematic
approach to food safety that aims to identify and control potential hazards in the food
production process. In Australia, the HACCP system is based on the principles outlined by
the Codex Alimentarius Commission and is recognised as the international standard for food
safety.
In Australia, HACCP is widely used as a food safety system and is an internationally
recognised approach to food safety management. The HACCP system is based on identifying
potential hazards in the food production process and implementing control measures to
prevent or reduce the risks of those hazards.
Different food types and production processes require different approaches to HACCP
implementation. For example, in meat and poultry processing, the focus may be on
preventing contamination from harmful bacteria such as E. coli and Salmonella. Control
measures may include proper handling of raw meat, cooking to appropriate temperatures,
and implementing measures to prevent cross-contamination.
In dairy production, the focus may be on preventing contamination from bacteria that can
cause spoilage or foodborne illness, such as Listeria monocytogenes. Control measures may
include pasteurisation of milk, good sanitation practices, and proper temperature control
during storage and transportation.
Seafood processing requires control measures to prevent the growth of harmful bacteria
such as Vibrio spp. and the development of histamine in certain types of fish. These control
measures may include proper handling and storage of seafood, temperature control, and
effective sanitation practices.
In fresh produce handling, the focus may be preventing contamination from bacteria such as
E. coli, Salmonella, and Listeria monocytogenes. Control measures may include proper
sanitation practices, preventing cross-contamination during handling and transportation,
and implementing measures to control the temperature and humidity of storage facilities.
In addition to HACCP, other food safety systems may also be applicable in Australia, such as
the Safe Quality Food (SQF) program and the British Retail Consortium Global Standards
(BRCGS). These systems have specific requirements and guidelines for food safety
management tailored to different food types and production processes.
Implementing a food safety system, such as HACCP, is crucial for ensuring the safety of food
products in Australia. The specific procedures and processes required will depend on the
food type and production process involved, and it is important to tailor the system's
implementation to the operation's specific needs.
The HACCP system involves seven principles:

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Conduct a Hazard Analysis: Identify all potential physical,

chemical, and biological hazards in food production.

Determine the Critical Control Points (CCPs): Identify where

a hazard can be controlled or prevented.

Establish Critical Limits: Determine the maximum and

minimum values for each CCP that must be maintained to
control the hazard.

Implement Monitoring Procedures: Regularly monitor each

CCP to ensure it operates within the critical limits.

Establish Corrective Actions: Plan to correct any deviations

from the critical limits at the CCPs.

Implement Verification Procedures: Regularly verify the

effectiveness of the HACCP system to ensure that it is
working as intended.

Establish Record-keeping and Documentation Procedures:

Maintain records of all monitoring, corrective actions, and
verification activities.

For companies operating in all facets of the food industry, the HACCP principles are crucial
because they support the preservation of the best procedures for food safety. Each food
business will have unique food safety protocols and procedures since every food business is
unique. The HACCP principles are intended to be applied to firms as a template to help
decide which processes and procedures are needed.

Food Handling Operations and Processes

The Australian government regulates food handling operations and processes in Australia
through the Department of Agriculture, Water, Environment, and state and territory health

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departments. The regulations ensure that food produced and sold in Australia is safe for
consumption and meets the highest food safety standards.

Food Storage (KE 8.2)

 Refrigerated storage: Foods that require refrigeration should be stored at a

temperature between 2°C to 5°C.
 Frozen storage: Foods that require freezing should be stored at a temperature of
-18°C or below.

Food Production

 Food production areas should be clean and hygienic to prevent contamination.

 Food handlers must follow good food handling practices, such as hand washing
and using gloves.
 Foods that require cooking or reheating should be handled at appropriate
temperatures to prevent the growth of harmful bacteria.

Food Display

 Food on display, such as in a deli or bakery, should be kept at temperatures

between 2°C to 5°C or below 60°C.
 Food should be protected from contamination using covers, sneeze guards, or
other physical barriers.

Food Service

 Foods that require refrigeration should be kept at temperatures between 2°C to

5°C.
 Kept hot foods at a temperature of 60°C or above.
 Protect food from contamination using covers, sneeze guards, or other physical
barriers.

Cooking and Reheating

 Cook food to a minimum internal temperature of 75°C to kill any harmful

bacteria that may be present.
 Bring reheated food to a temperature of at least 60°C.

Cooling

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 Food cooked or reheated should cool rapidly to 5°C or below within 2 hours and
three °C or below within 4 hours.
 Refrigeration, ice baths, or blast chilling can do cooling.

Transporting

 Transport food in vehicles designed and equipped to maintain food at safe

temperatures.
 Foods that require refrigeration should be transported between 2°C to 5°C.
 Transport hot food at a temperature of 60°C or above.

It's important to note that these temperature levels and methods are minimum
requirements and that food businesses should strive to exceed these standards to ensure
the highest level of food safety. Additionally, food businesses must implement a System of
Hazard Analysis and Critical Control Points to ensure that they follow good food safety
practices and control any potential hazards in the food production process.

Environmental Conditions and Temperature Controls for Storage (KE 8.5)

There are strict regulations for environmental conditions and temperature controls for food
storage. These regulations ensure that food stored in Australia is safe for consumption and
meets the highest food safety standards.

Refrigerated Storage:

Foods that require refrigeration should be stored between 2°C to 5°C. This temperature
range is critical as it helps to prevent the growth of harmful bacteria, yeasts, and moulds
that can cause foodborne illness. Refrigerated storage facilities should have a temperature
monitoring system to ensure the temperature remains within this range.

Frozen Storage:

Foods that require freezing should be stored at a temperature of -18°C or below. This
temperature range helps prevent the growth of harmful bacteria, yeasts, and moulds and
helps maintain frozen food's quality and safety. Frozen storage facilities should have a
temperature monitoring system to ensure the temperature remains within this range.

Environmental Conditions:

Food storage facilities should be designed and maintained to ensure they are clean and
hygienic. The facilities should have good ventilation and lighting and be free from pests like
rats and mice that can contaminate food. The facilities should also have suitable flooring,
walls, and ceilings that are easy to clean and maintain.

Temperature Monitoring:

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Refrigerated and frozen storage facilities should have a temperature monitoring system to
ensure the temperature remains within the appropriate range. The monitoring system
should be regularly checked and calibrated to
ensure its accuracy.

Record Keeping:

Food storage facilities should keep

temperature monitoring records, including
the date, time, and temperature readings.
Kept records for a minimum of 90 days to
ensure that the food stored in the facility was
safe for consumption.

Temperature Danger Zone and the Two-hour

and Four-hour Rule (KE 8.6)

The temperature danger zone refers to

temperatures between 5°C and 60°C in which harmful bacteria can proliferate in food. This
range is considered dangerous because the growth of harmful bacteria can occur quickly,
potentially leading to foodborne illness.
To prevent the growth of harmful bacteria, keep food out of the temperature danger zone.
Food must be stored, cooked, and cooled at safe temperatures. For example, refrigerated
food should be stored between 2°C and 5°C, while hot food should be kept at 60°C or above.
The two-hour rule states that food must be cooled from 60°C to 5°C within two hours, while
the four-hour rule states that food must be cooled from 5°C to 3°C within a further four
hours. It is to ensure that food is cooled quickly enough to prevent the growth of harmful
bacteria.
Food businesses must implement food safety measures, such as refrigeration and cooling, to
ensure food is stored, cooked, and cooled within safe temperatures. They must also have a
temperature monitoring system to ensure that food is always at the appropriate
temperature.
It's important to note that the two-hour and four-hour rule is a minimum requirement and
that food businesses should strive to exceed these standards to ensure the highest level of
food safety. Additionally, food businesses must implement a Hazard Analysis and Critical
Control Points (HACCP) system to ensure that they follow good food safety practices and
control any potential hazards in the food production process.

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Total time between 5°C and 60°C

Under 2 hours
OK to use or refrigerate at 5°C or less

2 to 4 hours
OK to use straight away but can’t go back in the fridge.

Over 4 hours
Throw away

Temperature Control for Cooling and Storing of Processed Food (KE 8.7)

The processed food must be cooled and stored at

temperatures that prevent the growth of harmful
bacteria. The temperature range for cooling and
storing processed food is between 2°C and 5°C.
Food businesses must implement appropriate
temperature control measures to ensure that
processed food is stored and cooled within this
temperature range. It can include using
refrigeration equipment, such as commercial
refrigerators, freezers, and cool rooms, as well as monitoring the temperature of food
regularly to ensure that it remains within the safe range.
Additionally, food businesses must follow good food handling practices when cooling
processed food. It includes dividing large batches of hot food into smaller portions to
facilitate rapid cooling, covering the food to prevent contamination, and monitoring the
temperature of the food as it is being cooled to ensure that it is cooling rapidly and
effectively.

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To ensure that processed food is stored at the correct temperature, food businesses should
use thermometers and other temperature-monitoring equipment to monitor the
temperature of their refrigerators, freezers, and cool rooms. Hazard Analysis and Critical
Control Points, or HACCP, is also a valuable tool for monitoring and controlling the
temperature of processed food.

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1.3 Identify critical control points in food preparation

system where food hazards and contaminants must
be controlled.

The Hazard Analysis Critical Control Points (HACCP) system offers the framework for monitoring the entire food
system, from production to consumption. The system is meant to spot and stop possible issues before they arise.
The implementation of HACCP and its guiding principles is supported by the food industry, including the food
service sector, as the best approach to foodborne sickness can be prevented and reduced.
Recognising potential dangers throughout the food handling process of purchasing, receiving, and storing is
essential to ascertain which stages will most likely result in these food safety problems. Critical control points are
established during manufacturing to address these dangers and provide safe food. Depending on the nature of
the food manufacturing firm, the kinds of food items sold, and even the raw materials employed, an essential
control point is a control measure.

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1.3.1 Critical Control Points for the Specific Food Production System
(KE 8.1)

As a stage in the process, a critical control point (CCP) is a food manufacturing process
where one can take precautions to stop, lessen, or eliminate risks to food safety, including
bacterial growth or chemical contamination. In every process step, critical control points
exist from when ingredients are acquired until the finished product is consumed.
Several critical control points (CCPs) in the food production system must be monitored and
controlled to ensure food safety. These CCPs are:

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Receiving and Storing Food Ingredients

This involves checking the temperature and quality of food
ingredients upon arrival and proper storage conditions (e.g.
temperature and hygiene) to prevent contamination.

Preparation of Food
This involves controlling the time and temperature at which food is
prepared and cooked and using safe and hygienic practices during
preparation.

Display and Service of Food

This involves controlling the food temperature during display and
service and protecting food from contamination and cross-
contamination.

Cooking of Food
This involves controlling food's temperature and cooking time and
monitoring for a safe internal temperature of cooked food.

Cooling of Food
This involves controlling the rate at which cooked food is cooled
and ensuring that food is stored at the proper temperature to
prevent the growth of harmful bacteria.

Transporting of Food
This involves controlling the temperature and hygiene of food
during transportation and ensuring that food is stored in
appropriate containers and conditions.

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Main Types of Safety Hazards and Contamination (KE 8.3)

It would help if a food business listed first all the reasonably foreseeable risks to food safety
to determine the critical control points in a food business. Biological, chemical, and physical
risks to food safety can all be attributed to a specific agent, although these risks can
frequently coexist.
The main types of safety hazards in food. These hazards include:

Physical Hazards
• Physical hazards refer to the presence of foreign objects in food, such as
broken glass, metal fragments, or stones.

Chemical Hazards
• Chemical hazards refer to harmful chemicals in food, such as pesticides,
cleaning agents, or toxic substances.

Biological Hazards
• Biological hazards refer to harmful microorganisms in food, such as
bacteria, viruses, parasites, or mould. Some common biological hazards
include Salmonella, Escherichia coli (E. coli), Listeria, and Staphylococcus
aureus.
Allergenic Hazards
• Allergenic hazards refer to the presence of allergens in food, such as
peanuts, tree nuts, shellfish, or eggs, which can cause severe reactions in
individuals who are allergic.

Radiological Hazards
• Refer to the presence of radioactive substances in food, such as those
resulting from natural or artificial sources.

Cross-contamination
• Refers to transferring harmful microorganisms or substances from one food
product to another through contact with contaminated surfaces or
equipment.

Controlling Food Hazards and Contamination

Controlling food hazards and contaminants is essential to ensure the safety and quality of
food. Several methods to use to control food hazards and contaminants, including:

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Time and Temperature Control

• Time and temperature control are crucial in controlling the growth of
harmful microorganisms and preventing foodborne illness. Food must be
stored, cooked, and held at the correct temperature for the correct time to
minimise the risk of contamination.

Good Hygiene Practices

• Good hygiene practices, such as hand washing, wearing gloves and hairnets,
and cleaning and sanitising food preparation areas and equipment, are
essential to minimise the risk of contamination.

Proper Food Handling

• Proper food handling, separating cooked from uncooked food, using clean
utensils and tools, and avoiding cross-contamination are just a few
examples. It is critical to preventing the spread of harmful microorganisms
and contaminants.

Food Safety Management Systems

• Implementing a food safety management system, such as Hazard Analysis
and Critical Control Points (HACCP), can help identify potential food hazards
and contaminants and implement measures to control them.

1.3.2 Conditions for the Development of Microbiological

Contamination (KE 8.4)

Microbiological contamination is the presence of harmful microorganisms in food, such as

bacteria, viruses, fungi, and parasites. These microorganisms can cause foodborne illness
and affect food safety and quality. The presence of microorganisms in food can result from
poor food handling practices, inadequate temperature control, cross-contamination, and
inadequate hygiene.
Food contamination can occur at any stage in food production, from growing, harvesting,
and processing to storage, preparation, and serving. It is essential to control and prevent
microbiological contamination in food to ensure the safety and quality of food for
consumers. Good hygiene practices, proper food handling and preparation, and effective
places and tools used in food preparation should be cleaned and sanitised.
Conditions that can contribute to the development of microbiological contamination in food
are the following;

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Improper Storage

• Food stored at incorrect temperatures or too long can provide the ideal
conditions for bacteria, viruses, and other microorganisms to grow and
multiply.

Poor Hygiene Practices

• Food handlers who fail to follow proper hygiene practices, such as washing
their hands, can contaminate food with bacteria and other harmful
microorganisms.

Cross-contamination

• Occurs when harmful microorganisms are transferred from one food

product to another, often through contact with contaminated surfaces or
equipment.

Inadequate Cooking

• Food that is not cooked to the correct temperature, or is undercooked, can

contain harmful microorganisms that can cause food poisoning.

Improper Cooling

• Food that is not cooled quickly enough after cooking, or is stored at

incorrect temperatures, can provide the ideal conditions for bacteria,
viruses, and other microorganisms to grow and multiply.

Environmental Contamination

• Food can be contaminated with bacteria and other harmful microorganisms

from the environment, such as contaminated water or soil.

Application of Cleaning, Sanitising and Pest Control Equipment and Materials

(KE 9)
Bacteria and other dangerous contaminants can
be found in liquids, surfaces, tools, hands, food,
and surfaces. It implies that all food handlers
must take all necessary safeguards to reduce the
risk of possible contamination. Bacteria and
other contaminating agents are easily conveyed
when handling and preparing food between food
handlers, equipment, food, and surfaces. Food
handlers must take reasonable precautions to

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prevent cross-contamination when contaminants spread from one surface to another.

Cleaning and sanitising surfaces, utensils, hands, and equipment that come into touch with
food is the most excellent approach to prevent cross-contamination and lower the danger
of food causing an illness.

Cleaning

Cleaning food preparation areas, equipment, and

surfaces should be done regularly and thoroughly
to remove dirt, food residue, and other
contaminants. Cleaning procedures should be
designed to minimise the risk of cross-
contamination and include using appropriate
cleaning equipment and materials, such as
brushes, sponges, cloths, and detergents.

Sanitising

Sanitising, distinct from cleaning, is eradicating

microorganisms using heat or chemicals. After
cleaning, sanitising agents are applied and left on
tools and surfaces as a barrier against bacteria. It
is crucial to confirm that a chemical sanitiser is
appropriate for usage before applying it to food.
Sanitation of surfaces, utensils, and food
equipment in commercial kitchens is advised to be done either after each usage or at least
once every four hours. Equipment that has been heated to at least 77 degrees Celsius in a
hot water sink or commercial dishwasher is referred to as being heat sanitised. However,
using a dishwasher is a safer alternative because washing objects in a sink with hot water is
hazardous. Remember that before sanitising, thoroughly clean the equipment. Bacteria will
not eliminate by sanitising alone.

Pest Control (KE 5.11)

Implements control measures on pests to prevent pests in food preparation areas. It may
include insecticide sprays, traps, baits, physical barriers and exclusion measures to prevent
pests from entering the area. Pest control measures should be monitored regularly to
ensure their effectiveness and to detect any pest infestations early.
An example of a pest control policy and procedure in a food safety program could include
the following:

Policy:

Our company is committed to preventing and controlling pest infestations to ensure our
products' safety and quality. We will maintain a pest control program with regular

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inspections, monitoring, and appropriate treatments to eliminate pests and prevent their
re-entry.

Procedure:

Inspections:

Our facility will regularly inspect all areas, including production areas, storage areas, and
exterior areas, to identify potential pest infestations. A qualified pest control contractor will
conduct these inspections.

Monitoring:

We will use appropriate tools like insect traps and bait stations to detect pest activity. These
monitoring tools will be checked and documented regularly.

Treatment:

If pests are detected, our pest control contractor will provide appropriate treatment using
approved methods and materials. The treatment will be documented, and any affected
areas will be cleaned and disinfected as necessary.

Prevention:

We will take steps to prevent pests from entering our facility, such as sealing gaps and
cracks, keeping doors and windows closed, and controlling moisture levels. Our employees
will also be trained on proper sanitation and hygiene practices to prevent pest attraction.

Record-keeping:

We will maintain accurate and up-to-date records of all pest control activities, including
inspections, monitoring, and treatments.
By implementing this pest control policy and procedure, we can help ensure that our facility
remains free from pests and that our products are high-quality.

Examples of cleaning, sanitising, and pest control equipment and materials

Below are commonly used cleaning, sanitising, and pest control equipment and materials
used in the food production process:

Cleaning equipment:

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 High-pressure hoses: These are used to remove heavy soiling and debris from
floors, walls, and equipment.
 Scrubbers: These are used to scrub floors and walls and remove stubborn stains
and dirt.
 Sweepers: These are used to sweep dry debris from floors and other surfaces.
 Vacuum cleaners: These clean up dry debris from floors and other surfaces.
 Mops and buckets: These clean floors and other surfaces with water and
cleaning solutions.

Sanitising equipment:

Sprayers: These are used to apply sanitising solutions to surfaces.

Foggers: These are used to create a mist of sanitising solution that can
penetrate hard-to-reach areas.

Sanitising wipes: These are used to wipe down surfaces with a

sanitising solution.

UV lights: These are used to disinfect surfaces using ultraviolet light.

Pest control equipment:

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Traps: These are used to catch pests such as rodents

and insects.

Baits: These are used to lure pests to a specific location

and poison them.

Electronic pest control devices: These emit ultrasonic

waves or electromagnetic fields that repel pests.

Insecticides: These are used to kill or repel insects.

Rodenticides: These are used to kill or repel rodents.

It's important to note that the specific equipment and materials used in cleaning, sanitising,
and pest control will vary depending on the type of food production facility and the specific
needs of that facility. Following manufacturer instructions and regulatory requirements for
properly using and applying these materials is essential to ensure effective cleaning,
sanitising, and pest control.

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1.4 Identify product suppliers and determine quality

assurance specifications for foodstuffs supplies.

In the food industry, ensuring the products' quality and safety is of utmost importance. One key aspect of
achieving this is selecting the right suppliers and setting appropriate quality assurance specifications for the
foodstuffs they supply. In Australia, various regulations and standards are in place to ensure that food products
meet the required safety and quality criteria. As such, identifying suitable suppliers and specifying the necessary
quality requirements are crucial for ensuring that the food products supplied meet these standards. In this regard,
food producers need to understand the supplier selection process and quality assurance specifications that apply
to food products supplied in Australia.

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1.4.1 Quality Assurance Specifications

Quality assurance specifications refer to the standards and processes in place to ensure the
safety and quality of food products. Government agencies and industry organisations
establish these specifications. These specifications are designed to protect consumers and
ensure that food products meet composition, labelling, and advertising requirements.
Quality assurance specifications cover various food products, including fresh and packaged
foods. It includes criteria for food safety programmes, microbiological testing, chemical
contaminant testing, traceability, and audits. It also provides rules for ingredients, additives,
and contaminants. These specifications are designed to minimise the risk of foodborne
illness, ensure that food products are safe for consumption, and protect consumers from
harmful chemicals that may be present in food.
By adhering to these quality assurance specifications, food suppliers can demonstrate their
commitment to producing high-quality, safe food products and assure consumers that the
products they purchase are of the highest quality.

Regulations and Standards

The content, labelling, and advertising requirements for

food sold in Australia and New Zealand are outlined in the
Food Standards Code for Australia and New Zealand.

The Food Act 1984 provides the framework for regulating

the food industry in Australia, including the registration and
inspection of food businesses.

FSANZ stands for Food Standards Australia New Zealand and

is the government agency responsible for developing and
administering food standards in Australia and New Zealand.

In addition to these regulations, many food suppliers have quality assurance systems to
ensure their products' safety and quality. It may include regular testing of food products for
contaminants, implementing strict hygiene and food handling practices, and conducting
regular audits of suppliers.
To ensure that the foodstuffs supplied meet the required quality standards, buyers must do
their due diligence and select suppliers with a strong reputation for providing high-quality
products and who have systems in place to ensure the safety and quality of their products.

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Specifications and Processes

Suppliers offer a wide range of products, including fresh fruits and vegetables, dairy
products, meats, and packaged food items. To ensure the quality and safety of their
products, these suppliers have established strict quality assurance specifications and
processes, including:

Supplier Approval

• These suppliers have a rigorous process for evaluating and approving new
suppliers, including evaluating the suppliers' facilities, food safety practices,
and product quality.

Testing

• Food products are regularly tested to ensure they are free from
contaminants and meet the required quality standards. It includes testing
for bacteria, heavy metals, pesticides, and other contaminants.

Food Handling Practices

• Suppliers have implemented strict food handling practices to minimise the

risk of contamination, including separating raw and cooked foods, using
proper storage and refrigeration practices, and training employees in
proper food handling techniques.

Audits

• Regular audits evaluate the supplier's facilities, food handling practices, and
product quality. These audits help ensure that suppliers meet the required
quality standards and take appropriate steps to minimise the risk of
contamination.

Traceability System

• Many suppliers have implemented traceability to track the source of their

products, which can help identify and address any contamination-related
issues quickly.

By selecting suppliers with established quality assurance processes, buyers can ensure that
the products they purchase are free from contaminants and meet the required quality
standards.

High-Risk Customer Groups (KE 10)

Food poisoning is more likely to affect some persons than others. Exercise great caution
when purchasing, storing, and preparing food for these people.

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Among the vulnerable groups are:

Children and babies (KE 10.1)

Children and babies are at a higher risk in the food production process because their
immune systems are not fully developed, making them more vulnerable to foodborne
illnesses. They are also more susceptible to dehydration and malnutrition due to their
smaller body size and nutrient requirements. In addition, young children and infants may
not have the communication skills to express how they are feeling or what symptoms they
are experiencing, making it more difficult to identify and address any health concerns.
Foodborne illnesses can have serious consequences for children and infants, including
diarrhea, vomiting, fever, and dehydration. In severe cases, foodborne illnesses can lead to
hospitalisation or even death. Additionally, exposure to certain bacteria or viruses can long-
term affect a child's development and overall health.
It is important to take appropriate measures to ensure food safety during production,
preparation, and storage to prevent the negative effects of foodborne illnesses on children
and infants. This can include implementing strict hygiene practices, such as handwashing
and using appropriate protective equipment, regularly monitoring food storage
temperatures and ensuring that food is cooked to the appropriate temperature. It is also
important to follow strict cleaning and sanitation procedures, especially in areas where food
is prepared or served.
Food producers should also ensure that any products intended for consumption by young
children or infants are specifically formulated and labelled as such. This may involve
additional testing and quality control measures to ensure the products meet the necessary
safety and nutritional requirements.
Educating caregivers and parents about safe food handling practices and the risks associated
with foodborne illnesses is important. This can include information on appropriate storage
and preparation techniques and warning signs of illness in young children and infants. By
taking appropriate precautions and educating those caring for young children and infants,
the negative effects of foodborne illnesses can be minimised, and the safety and health of
these vulnerable populations can be protected.

Pregnant women (KE 10.2)

Pregnant women are at a higher risk in the food production process due to changes in their
immune system, hormonal changes, and how their body handles food. Pregnant women are
more susceptible to foodborne illnesses because their immune system is suppressed during
pregnancy, making it harder for their bodies to fight infections. In addition, hormonal
changes can affect digestion and increase the risk of foodborne illnesses.
Foodborne illnesses can have serious consequences for pregnant women and their
developing fetuses. Infection with certain bacteria or viruses can lead to premature delivery,
miscarriage, stillbirth, or congenital disabilities. Pregnant women who become ill with
foodborne illnesses are also at an increased risk of developing complications such as
dehydration, sepsis, and meningitis.

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It is important to take appropriate measures to ensure food safety during production,

preparation, and storage to prevent the negative effects of foodborne illnesses on pregnant
women and their fetuses. This can include implementing strict hygiene practices, such as
handwashing and using appropriate protective equipment, regularly monitoring food
storage temperatures and ensuring that food is cooked to the appropriate temperature. It is
also important to follow strict cleaning and sanitation procedures, especially in areas where
food is prepared or served.
Pregnant women should also avoid certain types of food that are more likely to be
contaminated with harmful bacteria, such as raw or undercooked meat, poultry, and fish, as
well as unpasteurised dairy products. It is also recommended that pregnant women avoid
deli meats and hot dogs unless they are heated to steaming hot temperatures. Also,
pregnant women should thoroughly wash all fruits and vegetables before consuming them.
Healthcare providers must educate pregnant women about safe food handling practices and
the risks associated with foodborne illnesses. This can include providing information on
appropriate storage and preparation techniques and warning signs of illness during
pregnancy. Taking appropriate precautions and educating pregnant women about food
safety can minimise the negative effects of foodborne illnesses, and the health of the
mother and the developing fetus can be protected.

Aged persons (KE 10.3)

Aged persons are at a higher risk in the food production process due to changes in their
immune system, decreased gastric acid production, and changes in their nutritional
requirements. As people age, their immune system weakens, making them more susceptible
to foodborne illnesses. Additionally, gastric acid production decreases with age, making it
harder for the body to fight off harmful bacteria.
Foodborne illnesses can have serious consequences for aged persons, including
dehydration, malnutrition, and an increased risk of hospitalisation or death. Older adults
who develop foodborne illnesses may experience more severe symptoms and take longer to
recover than younger adults. In addition, foodborne illnesses can exacerbate existing health
conditions, such as diabetes, cardiovascular disease, and renal disease.
It is important to take appropriate measures to ensure food safety during production,
preparation, and storage to prevent the negative effects of foodborne illnesses on aged
persons. This can include implementing strict hygiene practices, such as handwashing and
using appropriate protective equipment, regularly monitoring food storage temperatures
and ensuring that food is cooked to the appropriate temperature. It is also important to
follow strict cleaning and sanitation procedures, especially in areas where food is prepared
or served.
Food producers and caregivers should also be aware of the specific nutritional requirements
of aged persons and take steps to ensure that their diets are well-balanced and provide the
necessary nutrients. This may involve providing smaller, more frequent meals and avoiding
foods high in fat, sugar, or salt. Additionally, food producers and caregivers should be aware
of any dietary restrictions or food allergies the aged person may have and take steps to
accommodate them.

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It is important to educate aged persons and their caregivers about safe food handling
practices and the risks associated with foodborne illnesses. This can include information on
appropriate storage and preparation techniques and warning signs of illness in older adults.
By taking appropriate precautions and educating those who care for aged persons, the
negative effects of foodborne illnesses can be minimised, and the health and well-being of
these vulnerable populations can be protected.

People with immune deficiencies (KE 10.4)

People with immune deficiencies are at a higher risk in the food production process due to
the weakened state of their immune system. Various factors, including genetic disorders,
HIV infection, chemotherapy, and autoimmune diseases, can cause immune deficiencies.
When the immune system is compromised, it is more difficult for the body to fight off
harmful bacteria and viruses, increasing the risk of developing foodborne illnesses.
Foodborne illnesses can have serious consequences for people with immune deficiencies,
including severe and prolonged infections, hospitalisation, and even death. In addition,
people with immune deficiencies may be at a higher risk of developing chronic conditions,
such as arthritis or neurological disorders, due to foodborne illnesses.
It is important to take appropriate measures to ensure food safety during production,
preparation, and storage to prevent the negative effects of foodborne illnesses on people
with immune deficiencies. This can include implementing strict hygiene practices, such as
handwashing and using appropriate protective equipment, regularly monitoring food
storage temperatures and ensuring that food is cooked to the appropriate temperature. It is
also important to follow strict cleaning and sanitation procedures, especially in areas where
food is prepared or served.
People with immune deficiencies should also avoid certain types of food that are more likely
to be contaminated with harmful bacteria, such as raw or undercooked meat, poultry, and
fish, as well as unpasteurised dairy products. Additionally, they should avoid eating food left
out at room temperature for more than two hours.
It is important to educate people with immune deficiencies and their caregivers about safe
food handling practices and the risks associated with foodborne illnesses. This can include
providing information on appropriate storage and preparation techniques and warning signs
of illness in people with compromised immune systems. By taking appropriate precautions
and educating those with immune deficiencies and their caregivers, the negative effects of
foodborne illnesses can be minimised, and the health and well-being of these vulnerable
populations can be protected.

People with allergies (KE 10.5)

People with allergies are at a higher risk in the food production process because exposure to
even small amounts of an allergen can cause a severe allergic reaction. Various foods,
including peanuts, tree nuts, shellfish, milk, eggs, wheat, and soy, can trigger allergies.
When a person with a food allergy consumes a food that contains the allergen, their
immune system overreacts and releases histamines, which can cause symptoms ranging
from mild itching and swelling to life-threatening anaphylaxis.

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The effects of a severe allergic reaction can be devastating, including difficulty breathing,
loss of consciousness, and even death. People with allergies may also experience long-term
health effects if they are repeatedly exposed to allergens.
It is important to take appropriate measures to ensure food safety during production,
preparation, and storage to prevent the negative effects of food allergies. This can include
implementing strict hygiene practices, such as handwashing and using separate equipment
and utensils for preparing allergen-free foods. It is also important to follow strict cleaning
and sanitation procedures, especially in areas where food is prepared or served.
Food producers should clearly label food products with allergen information and ensure all
staff members are trained to identify and manage food allergies. They should also consider
implementing a system for tracking and managing food allergens, such as ingredient
labelling and segregation.
Individuals with food allergies should always carry their prescribed medication, such as
epinephrine auto-injectors, and know how to use them in case of an allergic reaction. They
should also communicate their allergies to food service staff when dining out or attending
social events.
By taking appropriate precautions and educating food producers and consumers about the
risks associated with food allergies, the negative effects of foodborne illnesses can be
minimised, and the health and well-being of those with allergies can be protected.

People with medical conditions (KE 10.6)

People with medical conditions, such as diabetes, kidney disease, and heart disease, may be
at a higher risk in the food production process due to their unique dietary needs and
susceptibility to foodborne illnesses. These conditions may compromise the body's ability to
properly process and eliminate harmful substances, making individuals with medical
conditions more vulnerable to the effects of foodborne illnesses.
For example, people with diabetes may be at an increased risk of developing foodborne
illnesses due to compromised immune function and damage to the nerves that control the
digestive system. Similarly, people with kidney disease may be less able to filter waste
products and toxins from the blood, making them more vulnerable to harmful bacteria and
viruses.
The effects of foodborne illnesses in people with medical conditions can range from mild to
severe and may include diarrhea, vomiting, fever, dehydration, and in severe cases,
hospitalisation or death. In addition, certain medical conditions may be exacerbated by
exposure to contaminated food, leading to complications such as high blood pressure,
kidney damage, and heart failure.
It is important to take appropriate measures to ensure food safety during production,
preparation, and storage to prevent the negative effects of foodborne illnesses in people
with medical conditions. This can include implementing strict hygiene practices, such as
handwashing and using appropriate protective equipment, regularly monitoring food
storage temperatures and ensuring that food is cooked to the appropriate temperature.

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Individuals with medical conditions should also take extra precautions to ensure their food
is safe, such as avoiding raw or undercooked meat and seafood and thoroughly washing
fruits and vegetables before consuming them. In addition, they may need to modify their
diet or adhere to specific dietary restrictions to manage their medical condition and reduce
the risk of complications.
Both food producers and consumers need to be aware of the risks associated with
foodborne illnesses in people with medical conditions and to take appropriate measures to
prevent these negative effects. By following strict food safety protocols and making
informed dietary choices, the health and well-being of these vulnerable populations can be
protected.

Children or Babies:

Children under five are particularly vulnerable to foodborne illness, as their immune
systems are still developing.

Pregnant Women:

In addition to weakening the immune system, pregnancy might increase a person's

susceptibility to foodborne illnesses.

Aged Persons:

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As people age, their immune systems can weaken, making them more susceptible to
foodborne illness.

People with Immune Deficiencies:

People who are immunocompromised, such as those receiving chemotherapy or living with
HIV/AIDS, are more susceptible to foodborne illnesses.

People with Allergies:

Food allergies can be life-threatening, and individuals with allergies must take extra care to
avoid the foods that cause their reactions.

People with Medical Conditions:

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Individuals with medical conditions such as diabetes, liver disease, or kidney disease may
also be at higher risk from foodborne illness.
Suppliers must follow strict quality assurance specifications to ensure that food products are
safe for these high-risk groups and free from contaminants. These high-risk groups must
take extra precautions when handling, cooking, and storing food to minimise their risk of
foodborne illness.

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1.5 Evaluate existing product specifications for food

items prepared and sold.

Product specifications play a crucial role in ensuring food safety, quality, and consistency in the food industry.
Food products are prepared and sold with specific specifications that outline the required ingredients, processing
methods, packaging, and labelling information. These specifications are essential to ensure that the final product
meets the required standards and regulations. Evaluating existing product specifications is important to identify
any gaps, discrepancies or inconsistencies that may compromise the safety and quality of the food product. By
doing so, businesses can ensure that their food products are safe, high-quality, and meet consumers'
expectations.

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1.5.1 Product Specifications

Product specifications refer to the standards, guidelines, and requirements for producing
and selling goods in the country. These specifications are designed to ensure that products
meet specific quality, safety, and performance standards and are fit for their intended use.
In the case of food items, product specifications are established by the Australia New
Zealand Food Standards Code, which sets out the standards and requirements for the
composition, labelling, and packaging of food products. These specifications cover food
safety, allergen information, nutritional information, and country of origin labelling, among
others.
The purpose of product specifications in Australia is to protect public health and consumer
interests, promote fair competition in the market, and ensure that products are of
consistent quality and meet consumer expectations. Compliance with product specifications
is mandatory, and non-compliant products may be subject to enforcement action, including
fines and removal from the market.

Factors to Consider in Product Specifications

Several key factors must be considered to evaluate existing product specifications for food
items prepared and sold.

Compliance with Australian Food Standards

All products sold in Australia must comply with the Australia New Zealand Food Standards
Code. The requirements include labelling, composition, contaminants, additives and
processing.

Ingredient List

The ingredient list should accurately reflect the contents of the food product, and all
ingredients should be listed in order of proportion in the product.

Allergen Information

Allergen information should be listed on the product label, including any warnings for
potential allergens such as peanuts, tree nuts, dairy and gluten.

Nutritional Information

The food product's energy amount, macronutrients, vitamins, and minerals should be
accurately and recently reported in the nutritional information panel.

Date Marking

All perishable food items should be clearly labelled with the production date and best-
before date.

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Country of Origin Labelling

The country of origin of all food ingredients should be clearly labelled on the product.

Food Additives

If the food product contains additives, these should be listed on the label and any associated
warnings.

Claims and Representations

Claims made on the product label, such as "organic," "natural," and "low fat," should be
supported by scientific evidence and comply with relevant regulations.

Significance Product Specifications

Following are some reasons why product specifications are essential for food manufactured
and sold.

Protecting Public Health

• By establishing clear and enforceable standards for food products, the
specifications help ensure that all food items sold are safe for human
consumption and do not pose any risk to public health.

Ensuring Consumer Protection

• The product specifications help ensure that consumers have access to
accurate and reliable information about the food products they purchase,
including ingredients, allergens, nutritional content, and other important
information.

Maintaining Product Quality

• By establishing standards for food composition, labelling, and production
processes, the product specifications help ensure that food products are of
consistent quality and meet consumer expectations.

Providing a Level Playing Field

• By setting standards for all food products sold, the product specifications
help to create a level playing field for food producers, which promotes
competition and helps to prevent unfair practices in the market.

Encouraging Innovation
• By setting clear standards for food products, the specifications provide a
framework for innovation and encourage the development of new and
improved food products.

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The product specifications for food items prepared and sold play a critical role in protecting
public health, ensuring consumer protection, maintaining product quality, promoting a level
playing field, and encouraging innovation in the food industry.
Example of a specification and content of a popular breakfast cereal, such as Kellogg's
Frosted Flakes. A typical specification and content for Frosted Flakes cereal may include the
following details:

Specification:

Ingredients:

Milled corn, sugar, malt flavouring, high fructose corn syrup, salt, and vitamins and minerals.

Processing method:

The corn is milled and mixed with the other ingredients to form a dough, then extruded,
toasted, and flavoured with sugar and malt flavouring. The cereal is then cooled and
packaged.

Packaging:

The cereal is packaged in a cardboard box with a plastic liner. The packaging includes the
product name, brand name, weight, nutritional information, and other required
information, such as allergen warnings and serving suggestions.

Quality standards:

The cereal should meet the required quality standards, such as the absence of any defects
or contaminants, and have a minimum shelf-life of 6 months from the production date.

Storage:

The cereal should be stored in a cool, dry place.

Content:

Serving size: 1 cup (39g)

Calories per serving: 140
Total fat: 0.5g
Sodium: 200mg
Total carbohydrates: 34g
Dietary fibre: 1g
Total sugars: 11g (includes 10g added sugars)
Protein: 1g

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Vitamins and minerals:

Vitamin C, iron, niacinamide, vitamin B6, vitamin B2, vitamin B1, vitamin A, folic acid,
vitamin B12, and vitamin D3.
These specifications and content are important to ensure that the Frosted Flakes cereal is
high quality, safe for consumption and meets the required standards and regulations. They
also provide consumers with essential information about the cereal's nutritional content
and serving size.

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1.6 Evaluate existing policies and procedures and

monitoring practices, including record keeping, and
assess need for change.

In the food production process, ensuring food safety and quality is paramount. This involves having effective
policies and procedures in place and monitoring practices and record-keeping to identify potential issues or areas
for improvement. Evaluating existing policies and procedures, monitoring practices, and record-keeping is crucial
to ensure that the food production process is efficient, effective, and complies with regulations and industry
standards. By assessing the need for change and implementing necessary improvements, businesses can ensure
that their products are safe, high-quality, and meet consumers' expectations.

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1.6.1 Existing Policies and Procedures and Monitoring Practices

The food safety program ensures that food products are safe and high-quality. It is governed
by several policies, procedures, and monitoring practices to reduce the risk of foodborne
illness and other food safety hazards.
Policies are the rules and guidelines that food businesses must follow to ensure food safety.
These policies cover a range of areas, including personal hygiene, food storage and handling,
food preparation, and food service. Procedures are the specific steps that food businesses
must follow to comply with the policies and standards. These procedures ensure food
products are produced and handled safely and hygienically.
Monitoring practices are the methods that food businesses use to check that they comply
with the policies and procedures regularly. It includes regular checks and inspections of food
businesses and using technology such as temperature control systems and food testing
laboratories to monitor food safety.

Existing Policies and Procedures in Food Safety Program

The food safety program is governed by several policies and procedures to ensure food
products' safety and quality. Some of the most significant ones include the following;

Food Standards Australia New Zealand (FSANZ)

• FSANZ is the government agency responsible for setting food standards in

Australia and New Zealand. It sets the standards for food safety, labelling,
composition, and contaminants.

The Food Safety Standards

• The Food Safety Standards outline the requirements for food businesses in
Australia to produce and handle safe food. The standards cover a range of
areas, including personal hygiene, food storage and handling, food
preparation, and food service.

Food Safety Program

• A food safety program is a written plan that outlines how a food business
will ensure the safety and quality of its food products. It includes the
policies and procedures the business will follow to comply with the Food
Safety Standards.

Hazard Analysis and Critical Control Points (HACCP)

• A systematic method for locating and reducing potential risks to food safety
during food production.

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Monitoring Practices in Food Safety Program

Monitoring practices are an essential aspect of the food safety program. The food industry
regularly checks that food businesses comply with the policies and procedures and ensure
that food products are safe and high-quality. Some of the vital monitoring practices in the
food safety program include:

Inspections

Inspections are regular checks of food businesses by government agencies or other

authorised organisations to ensure they comply with the food safety program's rules and
regulations. Inspections may include checks of food storage and handling facilities, food
preparation areas, and food service areas.

Temperature monitoring

Temperature monitoring uses technology, such as thermometers and temperature control

systems, to monitor the temperature of food products and storage areas. Thermometers
help to ensure that food is stored and handled at the correct temperatures to reduce the
risk of foodborne illness.

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Food testing

Food testing uses laboratory tests to check the safety and quality of food products. Food
testing includes tests for contaminants, such as bacteria and chemicals, and tests to check
food products' composition and nutritional value.

Record keeping

Recordkeeping is an essential aspect of the food safety program, as it provides a record of

the measures taken to ensure food safety. Food businesses must keep records of their
policies, procedures, and monitoring practices, as well as any incidents or deviations from
these practices.
An organisation in the food production process can evaluate existing policies and
procedures and monitoring practices, including record-keeping, and assess the need for
change by following these steps:

Reviewing current policies and procedures:

The organisation should review its current policies and procedures to identify gaps,
inconsistencies, or areas for improvement. This review should consider all aspects of the
food production process, including sourcing raw materials, processing, packaging, storage,
and distribution.

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Example:

The organisation can review its current policies and procedures for allergen control to
ensure that all allergens are properly identified, controlled, and labelled in the production
process.

Conducting a risk assessment:

The organisation should conduct a risk assessment to identify potential hazards and risks
associated with the food production process. This assessment should consider all stages of
the production process, from raw materials to finished products.

Example:

The organisation can conduct a risk assessment for microbial contamination in production
and identify critical control points requiring monitoring and control measures.

Implementing monitoring practices:

The organisation should implement monitoring practices to track the effectiveness of its
policies and procedures. This includes monitoring the production process, inspecting
finished products, and testing samples for quality and safety.

Example:

The organisation can implement a visual inspection process to identify any defects or
contaminants in the finished products before they are released for distribution.

Maintaining records:

The organisation should maintain records of its monitoring practices, including records of
quality control tests, inspection reports, and corrective actions taken. These records should
be regularly reviewed and updated to identify areas for improvement.

Example:

The organisation can maintain records of its testing for microbial contamination, including
the results of tests, corrective actions are taken, and any trends in contamination levels.

Assessing the need for change:

Based on the results of the review, risk assessment, monitoring practices, and record-
keeping, the organisation should assess the need for changes to its policies and procedures.

Example:

The organisation can assess the need for cleaning and sanitation procedures changes based
on the results of microbial testing and inspection reports.

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By following these steps, organisations in the food production process can effectively
evaluate their existing policies and procedures and monitoring practices, including record-
keeping, and assess the need for change. This helps to ensure that their products are safe,
of high quality, and compliant with regulations and industry standards.

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safety-programs-haccp

Video Title: Eat Food Safe

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Refer to Chapter 1 in the self-study guide for more information.

You will need to answer the questions in the self-study guide.

Refer the Chapter 1 in the class activity book to perform activities related to
the topic.
You will need to provide answers to the questions and complete the given
activities in the class activity book.

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Chapter 2- Develop Food Safety

Program to Control Hazards

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processing, packaging, and distributing food products. This program is designed to identify potential hazards in the
SITXFSA008- Develop and Implement a food safety program.
food production process and implement measures to control and prevent these hazards from occurring. A food
safety program includes policies and procedures, monitoring and testing practices, record-keeping, and employee
training programs. This program aims to ensure that food products are safe for consumption and free from any
harmful contaminants or hazards.

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What will you learn from this chapter?

In this chapter, you will learn the following points:

2.1. Identify and consult with stakeholders in program development.
2.2. Integrate regulatory requirements and standards into policies and
procedures.
2.3. Establish and document critical control points and control methods for
each point.
2.4. Develop procedures for systematic monitoring of controls and
associated record keeping.
2.5. Develop corrective action procedures for uncontrolled hazards.
2.6. Develop or modify and record product specifications covering food
items prepared and sold.
2.7. Identify training needs and develop training program.
2.8. Develop schedule for regular review of food safety program.
2.9. Document food safety program and provide to regulatory authorities
as required.

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2.1 Identify and consult with stakeholders in program

development.

Developing a comprehensive food safety program to control hazards in the food production process is critical to
ensuring the safety and quality of food products. Engaging with stakeholders throughout the program
development process is essential to achieve this goal. Stakeholders may include food producers, processors,
distributors, regulatory agencies, industry associations, and consumer groups. These stakeholders play a critical
role in the food production process. Their input is invaluable in identifying potential hazards, developing effective
control measures, and ensuring the program complies with regulatory requirements and industry standards.

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2.1.1 Role of Different Stakeholders in the Development of Food

Safety Plan (KE 3)
Stakeholders in creating a food safety plan refer to individuals, groups, or organisations with
a vested interest in developing, implementing, and enforcing a food safety plan. The food
safety plan impacts these stakeholders and ensures that the food produced and sold is safe
for consumption.
Stakeholders can include government agencies responsible for setting and enforcing food
safety regulations and standards in the food industry, including food producers, processors,
manufacturers, wholesalers, retailers, consumer groups, trade associations, and food safety
organisations. Each of these stakeholders brings unique perspectives and expertise to the
table, and they must work together to promote the health and well-being of the public.
Developing a food safety plan is a complex process requiring collaboration and
communication among all stakeholders. By engaging all stakeholders in developing a food
safety plan, organisations can ensure that the plan is comprehensive, effective, and
responsive to the needs of all those affected.

Food Safety Team (KE 3.1)

The food safety team is crucial in developing a food safety plan. They are responsible for
identifying potential hazards, developing control measures, implementing monitoring and
testing practices, and ensuring compliance with regulatory requirements and industry
standards. Their main responsibility is to design and implement a comprehensive food
safety program that minimises the risk of hazards and ensures that food products are safe
for consumption.
The food safety team typically comprises individuals with diverse backgrounds and
expertise, including food science, microbiology, quality assurance, and regulatory
compliance. The team works together to identify potential hazards at every stage of the
food production process, from raw material sourcing to finished product distribution. They
conduct a hazard analysis to identify critical control points (CCPs) where hazards can be
controlled or eliminated.
The food safety team is responsible for developing and implementing control measures,
such as standard operating procedures (SOPs) and monitoring and testing practices, to
prevent, detect, and correct hazards. They also establish procedures for record-keeping and
documentation to ensure traceability and facilitate regulatory compliance.
In addition to designing and implementing the food safety plan, the food safety team is
responsible for training employees on food safety procedures, monitoring the effectiveness
of the plan, and making any necessary modifications to ensure continuous improvement.
The specific responsibilities of the food safety team may include the following:

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Conducting a Risk Assessment

• The food safety team is responsible for conducting a comprehensive risk
assessment of the organisation's food operations to identify potential food
safety hazards and develop control measures to mitigate those hazards.

Developing Food Safety Policies and Procedures

• The food safety team is responsible for developing policies and procedures
to ensure that the food produced and sold is safe for consumption. It may
include food handling, storage, preparation, and service procedures.

Training Staff
• The food safety team is responsible for training staff on the food safety
plan, including food safety regulations and standards and the policies and
procedures in place.

Monitoring and Enforcing Compliance

• The food safety team monitors and ensures adherence to the food safety
plan, including regular inspections and audits to ensure the plan is
implemented correctly.

Responding to Food Safety Incidents

• The food safety team is responsible for responding to food safety incidents,
including investigating and reporting incidents and implementing corrective
actions to prevent similar incidents.

Staying Up-to-Date with Food Safety Regulations

• The food safety team is responsible for staying up-to-date with food safety
regulations and standards and updating the food safety plan accordingly.

The food safety team plays a vital role in ensuring the food safety plan's success. The food
safety team work closely with other stakeholders, including government agencies, food
industry representatives, and health professionals, to promote the health and well-being of
the public.

Department Heads (KE 3.2)

Department heads typically lead specific departments within a food business, such as
production, procurement, or sales. In food safety, department heads are responsible for
ensuring that the policies and procedures developed by the food safety team are integrated
into their respective departments and adequately implemented—the training staff on the
food safety plan and ensuring that the plan is followed consistently.
Department heads also play a role in communicating the food safety plan to their staff and
other stakeholders, such as suppliers and customers. They may also develop procedures for

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responding to food safety incidents and conduct regular inspections and audits to ensure
compliance with the food safety plan.
The specific responsibilities of department heads in the development of a food safety plan
may include the following:

Ensuring the ntegration of the Food Safety Plan

• Department heads are responsible for ensuring that the policies and
procedures developed by the food safety team are integrated into their
respective departments and adequately implemented. It involves training
staff on the food safety plan and ensuring it is followed consistently.

Communicating the Food Safety Plan

• Department heads communicate it to their staff and other stakeholders,

such as suppliers and customers. Communication helps to ensure that
employees involved in the food business is aware of the policies and
procedures in place to ensure the safety of the food produced and sold.

Responding to Food Safety Incidents

• Department heads may be involved in developing procedures for

responding to food safety incidents, including conducting investigations and
implementing corrective actions.

Conducting Inspections and Audits

• Department heads may conduct regular inspections and audits to ensure

the food safety plan is implemented and followed consistently. Inspections
help identify areas for improvement and ensure that the policies and
procedures are followed correctly.

Department heads ensure that the food safety plan is integrated into the daily operations of
the food business and that the policies and procedures developed by the food safety team
are appropriately implemented and followed consistently. By working closely with the food
safety team and other stakeholders, department heads can help promote the public's health
and well-being by ensuring that the food produced and sold is safe for consumption.

Procurement Team (KE 3.3)

The procurement team is essential in developing a food safety plan. The procurement team
is responsible for purchasing the raw materials, ingredients, and other food-related items
used to produce food products.
In food safety, the procurement team plays a vital role in ensuring that the food products
produced by the business are safe for consumption. These include verifying that the

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suppliers of raw materials and ingredients meet the food safety standards established by
the food safety plan.
The specific responsibilities of the procurement team in the development of a food safety
plan include the following:

Supplier Verification

• The procurement team is responsible for verifying that the suppliers of raw
materials and ingredients meet the food safety standards established by the
food safety plan. Verification may involve conducting inspections and audits
of supplier facilities, reviewing supplier documentation, and verifying that
suppliers have implemented food safety systems.

Raw Material and Ingredient Sourcing

• The procurement team is responsible for sourcing raw materials and

ingredients that meet the food safety standards established by the food
safety plan. Sourcing may involve working with suppliers to develop food
safety protocols and processes and ensuring that the suppliers can meet the
requirements of the food safety plan.

Tracking and Monitoring Dood Safety Information

• The procurement team is responsible for tracking and monitoring food

safety information related to the raw materials and ingredients used to
produce food products. Monitoring may include tracking food safety
incidents and recalls and ensuring the food safety plan is updated to reflect
new information.

Communication with Other Stakeholders

• The procurement team is responsible for communicating with other

stakeholders, such as the food safety team and department heads, to
ensure that the food safety plan is implemented and followed consistently.
Communication may involve providing information on food safety risks,
supplier compliance, and other issues.

Consulting with Stakeholders in Food Safety Program Development

Consulting with stakeholders is an essential step in developing a food safety program. Some
steps are taken to consult with stakeholders effectively.

1. Identify stakeholders:

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Identify all the stakeholders affected by the food safety program, including government
agencies, food industry representatives, consumers, trade associations, food safety
organisations, health professionals, and environmental health officers.

2. Determine their interests and concerns:

Understand each stakeholder's interests and concerns related to food safety, such as the
impact of food safety regulations on the food industry, the safety of food for consumers, or
the role of trade associations in promoting food safety.

3. Develop a communication plan:

Develop a plan to communicate with stakeholders, including the methods used, like
meetings, workshops, surveys and the frequency of communication.

4. Hold meetings and workshops:

Schedule meetings or workshops with stakeholders to discuss the proposed food safety
program and gather their feedback. Encourage open and transparent discussions, and listen
to their concerns and suggestions.

5. Provide regular updates:

Regularly update stakeholders on the progress of the food safety program, and seek their
feedback and input as needed.

6. Address stakeholder concerns:

Address the concerns and issues raised by stakeholders, and consider incorporating their
feedback into the food safety program as appropriate.

7. Foster collaboration:

Foster collaboration and cooperation among stakeholders to promote a shared

understanding of the food safety program and to ensure its success.

8. Engaging with stakeholders

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By engaging with stakeholders throughout the development process, ensure that the food
safety program takes into account the needs and concerns of all relevant parties and has
buy-in from those who will be impacted by it.

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engagement.aspx
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strategy

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2.2 Integrate regulatory requirements and standards

into policies and procedures.

Ensuring food safety is a critical aspect of the food industry, as it protects consumers from harm and upholds the
reputation and credibility of food businesses. Food businesses need to develop and implement effective food
safety programs to achieve this goal. However, these programs cannot be effective if they do not incorporate the
necessary regulatory requirements and standards. Therefore, integrating regulatory requirements and standards
into policies and procedures is integral to developing a food safety program. This ensures compliance with the law
and helps establish a culture of food safety within the organisation.

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2.2.1 Regulatory Requirements and Standards Integration

The food safety regulations are governed by the Food Standards Australia New Zealand
(FSANZ) and the Australian Government Department of Health. The FSANZ sets food safety
and labelling standards, while the Department of Health ensures these standards are
enforced. A food safety program's rules and processes to incorporate regulatory needs and
criteria, food businesses need to follow the following steps:

1. Familiarise the relevant regulations and standards:

• Understanding the food safety regulations and standards that apply to the
business, including the FSANZ Food Code and the Department of Health's
Food Safety Standards, is essential.

2. Develop food safety policies and procedures:

• Based on the regulations and standards, develop written policies and

procedures that outline on business's steps to ensure food safety. Policies
and procedures should include food handling, storage, preparation, and
packaging information.

3. Train staff:

• Train all staff on the food safety policies and procedures to ensure that they
understand their role in maintaining food safety.

4. Implement and monitor:

• Implement the policies and procedures and monitor their effectiveness.

Regularly review the policies and procedures and make changes as necessary
to ensure that they are up to date and comply with the latest regulations and
standards.

5. Document and record-keeping:

• Keep accurate records of all food safety activities, including training,

monitoring, and any incidents or corrective actions.

By taking these actions, food enterprises can ensure the quality and safety of the food they
produce and sell by incorporating regulatory regulations and standards into their food
safety programme.

2.2.2 Contents of Organisational Food Safety Program (KE 5)

1.1.1 Conflicts with customers (KE 1,2.4)

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An organisational food safety program in Australia refers to the set of processes,

procedures, and systems a food business uses to ensure that the food it produces,
processes, handles, and sells is safe for human consumption. Food safety programs include:

 Conducting regular food safety risk assessments.

 Implementing good food handling practices.
 Training employees.
 Conducting regular food safety audits.
 Having robust recall procedures in place.

The overall aim of an organisational food safety programme aims to reduce the risk of
acquiring a foodborne illness and protect public health.

Audits (KE 5.1)

Regular internal and external food safety audits ensure that the food business complies with
food safety regulations and that its food safety procedures and processes are effective.
The policies and procedures for conducting a food safety audit in an organisational food
safety program can vary depending on the size and complexity of the food business and the
type of food products it produces and sells. However, some common elements include in
the policies and procedures for food safety audits include the following:

Objectives
Objectives for the food safety audit that are precisely specified, such as determining
where there is a need for change and gauging how well systems and procedures are
working to ensure food safety.

Scope
A detailed description of the areas of the food business that will be covered by the food
safety audit, including food processing, storage, and distribution facilities, as well as any
food handling practices.

Audit Methods
The methods and tools used to conduct the food safety audit include observations,
document reviews, and employee interviews.
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Audit Team
A description of the qualifications and responsibilities of the food safety audit team,
including any relevant certifications or training.

Audit Schedule
A schedule for conducting regular food safety audits, including the frequency and
timing of the audits.

Audit Report
A template for the food safety audit report, including a summary of the findings,
improvement recommendations, and a follow-up action plan.

Follow-up Actions
Procedures for following up on the recommendations and findings of the food safety
audit, including tracking progress and documenting any corrective actions taken.

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Cleaning and Sanitation (KE 5.2)

The policies and procedures for cleaning and sanitising in an organisational food safety
program include the following elements:

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Objectives

• Cleaning and sanitising goals that are well defined, such as avoiding food
contamination, upholding a clean and sanitary atmosphere, and adhering to
food safety laws.

Scope

• A detailed description of the areas and equipment that will be cleaned and
sanitised, including food preparation surfaces, utensils, and equipment.

Cleaning and Sanitising Schedule

• A routine cleaning and sanitising schedule that specifies the frequency,

timing, and approach for each cleaning and sanitising task.

Cleaning and Sanitising Methods

• Detailed procedures for cleaning and sanitising, including using appropriate

cleaning and sanitising products and the correct concentration and
application of these products.

Training

• A training program for employees on the importance of cleaning and

sanitising and how to properly clean and sanitise food contact surfaces,
equipment, and utensils.

Verification and Documentation

• Procedures for verifying that cleaning and sanitising activities have been
completed and documenting the results of these activities.

Equipment Maintenance

• Procedures for maintaining food-contact equipment and utensils in good

working order to prevent contamination of food products.

Communication (KE 5.3)

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The policies and procedures for communication in an organisational food safety program in
Australia can include the following elements:

Objectives
• Objectives for communication should be clearly stated, such as ensuring
that every team member is aware of their part in preserving food safety,
fostering a culture of food safety, and enhancing the company's overall
performance in this area.

Scope
• A description of the audiences for food safety communication, including
employees, customers, suppliers, and regulatory authorities.

Communication Channels
• The channels through which food safety information will be communicated
include training programs, staff meetings, newsletters, and posters.

Training
• A training program for employees on the importance of communication in
maintaining food safety and the specific communication processes and
procedures they need to follow.

Documentation
• Procedures for documenting and recording food safety communication,
including training records, meeting minutes, and team member feedback.

Emergency Response
• Procedures for communicating food safety incidents and emergencies, such
as food recalls, foodborne illness outbreaks, or other emergencies, to the
relevant parties in a timely and effective manner.

Contingency Management (KE 5.4)

The policies and procedures for contingency management in an organisational food safety
program include the following elements:

Objectives

The minimisation of the risk of food safety events, planning for crises, and guaranteeing
business continuity in the case of a food safety incident are some examples of clearly stated
objectives for contingency management.

Scope

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A description of the areas and processes covered by the contingency management plan,
including food processing, storage, and distribution facilities, as well as food handling
practices.

Risk Assessment

Procedures for assessing and prioritising the risks associated with food safety incidents, such
as foodborne illness outbreaks, food contamination, and equipment failure.

Emergency Response Strategy

It is essential to have a thorough plan for handling events and emergencies involving food
safety, including the roles and duties of crucial individuals, communication protocols, and
steps for notifying regulatory authorities of incidents.

Training

A training program for employees on the importance of contingency management and the
procedures they need to follow in the event of a food safety incident or emergency.

Testing and Review

Procedures for testing and reviewing the contingency management plan regularly to ensure
that it remains relevant and practical.

Documentation

Procedures for documenting and recording the results of contingency management

activities, including incident reports, risk assessments, and emergency response plans.

Equipment Maintenance (KE 5.6)

In a food safety program, equipment maintenance is essential to ensure the food
production process is safe and hygienic. The policies and procedures for equipment
maintenance may vary depending on the type of equipment used, but generally, they
include the following:

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 Regular cleaning: Equipment used in food production should be cleaned

regularly to prevent the buildup of dirt, bacteria, and other contaminants that
can cause foodborne illnesses.
 Inspection: Equipment should be inspected regularly to identify any wear and
tear, damage, or malfunction that may affect its performance and compromise
food safety.
 Calibration: Some equipment, such as thermometers and pH meters, require
regular calibration to ensure accuracy and reliability.
 Lubrication: Equipment with moving parts, such as conveyor belts and mixers,
should be lubricated regularly to reduce friction and prevent breakdowns.
 Replacement: Equipment damaged beyond repair or no longer meets safety
standards should be replaced promptly.

Equipment maintenance in the food production process can include a range of activities,
such as:

 Cleaning and sanitation of processing equipment, storage tanks, and transport

vehicles.
 Inspecting and repairing processing equipment, such as slicers, mixers, grinders,
and ovens.
 Calibration and maintenance of measuring equipment, such as thermometers,
pH meters, and scales.
 Maintenance of temperature and humidity control systems, such as refrigeration
and air conditioning.
 Inspecting and maintaining packaging equipment, such as sealing machines and
label printers.
 Cleaning and maintaining utensils, such as knives, cutting boards, and food
containers.

By implementing and adhering to policies and procedures for equipment maintenance, food
manufacturers can minimise the risk of contamination and ensure that their products are
safe for consumption.

Evaluation (KE 5.7)

The evaluation policy and procedure in an organisational food safety program covers
assessing the effectiveness of the food safety program, including the policies and
procedures that have been implemented. This evaluation helps to identify any gaps or
deficiencies in the program and enables the organisation to take corrective action to
improve food safety performance.
The evaluation policy and procedure typically include a set of criteria against which the food
safety program is assessed. These criteria may include regulatory compliance, risk
management, staff training, and food safety culture. The evaluation process may involve a
combination of internal audits, external audits, and self-assessment tools.

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The evaluation policy and procedure also outline the roles and responsibilities of personnel
involved in the evaluation process, including the designated food safety manager or team. It
may also specify the frequency of evaluations and the reporting requirements, including the
communication of findings and recommendations to relevant stakeholders.
The following are some critical steps in evaluating an organisational food safety program.

1. Review of Food Safety Legislation:

It is essential to review the food safety legislation in Australia and understand the
requirements for food safety management systems. Reviewing includes the Food Standards
Australia New Zealand (FSANZ) Food Standards Code, Australia New Zealand Food Standards
Code, and each state and territory Food Act.

2. Conduct a Hazard Analysis:

Conduct a hazard analysis to identify potential food safety hazards associated with the food
products and processes. Hazard analysis includes physical, chemical, and biological hazards.

3. Implement a Food Safety Management System:

Implement a management system for food safety based on Hazard Analysis and Critical
Control Point (HACCP) principles. This system should include procedures for receiving,
storing, preparing, cooking, holding, and serving food.

4. Training of Food Handlers:

Ensure that all food handlers receive proper food safety training and are aware of their
responsibilities in maintaining food safety.

5. Monitoring and Documentation:

Implement procedures for monitoring food safety practices and documenting results.
Documentation includes temperature monitoring, sanitation practices, and food safety
inspections.

6. Internal Audits:

Conduct internal audits to assess the effectiveness of the food safety management system
and identify areas for improvement.

7. Corrective Actions:

Implement corrective actions when food safety issues are identified and ensure that the
corrective actions effectively resolve the issue.

8. Verification and Validation:

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Verify the food safety management system through regular monitoring and validation
activities to ensure that the system is operating effectively.

9. Continuous Improvement:

Continuously improve the food safety program by regularly reviewing and updating
procedures, policies, and training programs.

Personal Considerations (KE 5.10)

Personal considerations such as dress, hygiene, and personal protective equipment (PPE)
are included in the policy and procedures of a food safety program for several reasons.
Firstly, foodborne illnesses can be caused by contaminated food with harmful
microorganisms, which can be introduced through contact with an infected person's
clothing, skin, or bodily fluids. Therefore, maintaining a high level of personal hygiene and
wearing appropriate clothing and PPE can help to prevent the spread of illness-causing
bacteria and viruses.
Secondly, food businesses are responsible for providing safe and wholesome food to their
customers. Failure to do so can result in serious consequences, such as legal action, loss of
reputation, and harm to consumers. By including personal considerations such as dress,
hygiene, and PPE in their policy and procedures, food businesses can demonstrate their
commitment to food safety and minimise the risk of food contamination.
Thirdly, regulatory authorities often require food businesses to comply with specific hygiene
and sanitation standards. Failure to comply with these standards can result in fines,
penalties, and even the closure of the business. By including personal considerations in their
policy and procedures, food businesses can ensure compliance with these standards and
avoid potential legal and financial consequences.
Personal considerations such as dress, hygiene, and PPE are included in the policy and
procedures of a food safety program to prevent the spread of illness-causing bacteria,
demonstrate a commitment to food safety, comply with regulatory requirements, and avoid
legal and financial consequences.

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Dress (KE 5.10.1)

Food handlers must wear clean and appropriate clothing
and footwear while handling food. This help to minimise the
spread of pathogens and other contaminants that can
compromise food safety.

Hygiene (KE 5.10.2)

Food handlers must maintain good personal hygiene
practices, including frequent hand washing, keeping hair
tied back, and avoiding touching their face, nose, or mouth
while handling food.

Personal Protective Equipment (PPE) (KE 5.10.3)

Depending on the type of food being handled, food handlers
may need to wear additional protective gear, such as gloves,
aprons, and face masks, to minimise the risk of
contamination.

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2.3 Establish and document critical control points and

control methods for each point.

Food safety is a crucial aspect of the Australian food industry, as it plays a vital role in protecting public health and
maintaining consumer confidence. Implementing a Hazard Analysis and Critical Control Points (HACCP) system is
an important strategy for ensuring food safety. HACCP is a systematic approach to identifying and controlling food
safety hazards that can arise during food product production, processing, packaging, and distribution. A key
element of a HACCP system is establishing and documenting critical control points (CCPs) and the control methods
for each point. This involves identifying the steps in the food production process critical to food safety and
implementing control measures to ensure that hazards are prevented or minimised.

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2.3.1 Critical Control Points (KE 5.8)

Critical Control Points (CCPs) are specific points in the food handling process where control
measures can be applied to minimise the risk of food contamination. In Australia, CCPs
ensure food safety and are vital to a food safety program. CCPs are identified by food
businesses and are based on the hazards associated with the specific food being handled.
CCPs include receiving and storage, preparation and cooking, holding and serving, cooling,
reheating, and cleaning and sanitation.
Critical control points (CCPs) are specific steps in the food handling process that can apply to
control to prevent or reduce the risk of food contamination. Here are some common CCPs
used in Australia:

Receiving and Storage:

To prevent contamination while receiving and storing food ingredients.

Cooling:

To ensure that cooked food is cooled rapidly and stored at the correct temperature to
prevent the growth of harmful pathogens.

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Preparation and Cooking:

To prevent cross-contamination and ensure food is cooked to the appropriate temperature

to kill harmful pathogens.

Reheating:

To ensure that food is reheated to the appropriate temperature to kill any harmful
pathogens that may have to introduce during cooling.

Holding and Serving:

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To maintain food temperature and prevent contamination during storage and serving.

Cleaning and Sanitation:

To prevent the spread of pathogens and contaminants and maintain a safe and hygienic
food handling environment.
Some common CCPs and control methods used in food production systems include:

Receiving:

CCPs may include inspection of incoming products for quality, safety, and temperature.
Methods of control may include temperature controls during transport and storage to
prevent the growth of harmful bacteria.

Storing:

CCPs may include monitoring storage temperatures and ensuring proper rotation of
products to prevent spoilage or contamination. Control methods may include time and
temperature controls and proper labelling and storage practices.

Preparing:

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CCPs may include ensuring proper sanitation of equipment and surfaces and controlling
cross-contamination between raw and cooked foods. Methods of control may include time
and temperature controls for cooking and reheating, as well as proper handwashing and
hygiene practices.

Processing:

CCPs may include monitoring critical steps in the processing, such as fermentation or pH
levels, to prevent the growth of harmful bacteria. Control methods may include time and
temperature controls and sanitation of equipment and surfaces.

Displaying:

CCPs may include monitoring temperature and ensuring the proper display of products to
prevent contamination or spoilage. Control methods may include time and temperature
controls and proper handling and storage practices.

Serving:

CCPs may include monitoring temperature and ensuring proper portion control to prevent
waste and contamination. Methods of control may include time and temperature controls,
proper hygiene practices, utensils handling, and serving dishes.

Packaging:

CCPs may include ensuring proper labelling and packaging to prevent cross-contamination
or spoilage during transport. Control methods may include time and temperature controls
and proper storage and handling practices.

Transporting:

CCPs may include monitoring temperature and ensuring proper storage and handling of
products during transport to prevent contamination or spoilage. Control methods may
include time and temperature controls and proper labelling and storage practices.

Disposing:

CCPs may include proper disposal of waste products and cleaning equipment and surfaces
to prevent the spread of harmful bacteria. Methods of control may include proper disposal
practices and sanitation procedures.

Control Methods for each Critical Control Point (CCPs) (KE 5.9.1)
Control methods are used at critical control points (CCPs) to minimise the risk of food
contamination and ensure food safety. The specific control methods used at each CCP will
depend on the type of food being handled and the associated hazards. Here are some
standard control methods used at CCPs.

Receiving and Storage

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 Temperature control: Maintaining food at the correct temperature to prevent

the growth of harmful pathogens.
 Inspection of food ingredients: Checking food ingredients for signs of spoilage or
contamination.
 Cleaning and sanitising storage areas: Regular cleaning and sanitising of storage
areas to minimise the spread of pathogens and contaminants.

Preparation and Cooking

 Cross-contamination Control: Use different cutting boards, utensils, and

preparation locations for raw and cooked meals to avoid cross-contamination.
 Cooking to appropriate temperature: Cooking food to the appropriate
temperature kills harmful pathogens.

Holding and Serving

 Temperature control: Maintaining food at the correct temperature to prevent

the growth of harmful pathogens.
 Proper storage: Storing food in a manner that prevents contamination.

Cooling

 Rapid cooling: Cooling cooked food rapidly to prevent the growth of harmful
pathogens.
 Temperature control: Storing cooled food at the correct temperature to prevent
the growth of harmful pathogens.

Reheating

 Temperature control: Reheating food to the appropriate temperature to kill any

harmful pathogens that may introduce during cooling.

Cleaning and Sanitation

 Regular cleaning and sanitising: Regular cleaning and sanitising of food

preparation areas, utensils, and equipment to minimise the spread of pathogens
and contaminants.

Establishing Critical Control Points (CCPs)

Establishing critical control points (CCPs) for food safety involves identifying the specific
steps in the food handling process. Here's a step-by-step guide to establishing CCPs.

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 Identify food hazards: The first step in establishing CCPs is identifying the
potential food hazards associated with the food being handled. Hazards can
include physical, chemical, and biological contaminants.
 Assess food handling processes: The next step is to assess the food handling
processes and identify the specific steps to apply control measures to minimise
the risk of food contamination.
 Identify CCPs: Based on the assessment of the food handling processes, identify
the specific steps that are CCPs. These are the points in the process where
control measures can significantly reduce the risk of food contamination.
 Document procedures: All procedures related to the identification and control of
CCPs must be documented and made available to all relevant staff.
 Monitor and verify CCPs: Regular verification of CCPs are essential to ensure that
control measures are correctly implemented and that the risk of food
contamination is minimised.
 Implement control measures: For each CCP, implement control measures to
minimise the risk of food contamination. Control measures may include
temperature control, proper storage, and regular cleaning and sanitising.

Corrective actions (KE 5.9.2)

Corrective actions are undertaken for hazards in a food safety program to address any
identified issues that may pose a risk to the food product's safety. The process for
undertaking corrective actions typically involves the following steps:

Identification of the Hazard:

The first step in the corrective action process is to identify the hazard or potential hazard
identified through hazard analysis, inspection, testing, or other methods.

Assessment of the Severity of the Hazard:

Once the hazard has been identified, the severity of the hazard is assessed. This involves
evaluating the potential impact on food safety, such as the risk of foodborne illness or
contamination.

Determination of the Root Cause:

TheCode:
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Development of Corrective Action Plan:

A corrective action plan is developed based on assessing the hazard and the root cause
analysis. The plan outlines the steps that will be taken to address the hazard, prevent its
recurrence, and ensure the safety of the food product.

Implementation of Corrective Action Plan:

The corrective action plan is then implemented, which may involve modifying
processes, equipment, or procedures or retraining employees to prevent the hazard
from occurring again.

Verification of Corrective Action:

Once the corrective action plan has been implemented, it is important to verify its
effectiveness. This may involve monitoring and testing to ensure the hazard has been
eliminated and the food product is safe for consumption.

Documentation and Record-Keeping:

All corrective actions and associated documentation should be recorded and maintained
as part of the food safety program. This includes documenting the hazard, the corrective
action plan, and the verification process.

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By following these steps, food manufacturers can effectively identify and address hazards to
ensure the safety of their food products.

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2.4 Develop procedures for systematic monitoring of

controls and associated record keeping.

A critical component of any food safety program is the development of procedures for systematic monitoring of
controls and associated record keeping. It is important to monitor the critical control points (CCPs) and control
methods established in the food safety program to ensure the safety of food products. Monitoring allows for the
early detection of deviations from the established control measures, which can help prevent food safety incidents
before they occur. In addition, record-keeping is essential for demonstrating compliance with regulatory
requirements and industry best practices and conducting effective traceability and recall procedures if necessary.
By implementing systematic monitoring procedures and record-keeping, businesses can proactively manage risks
and ensure the safety and quality of their food products.

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2.4.1 Systematic Monitoring (KE 5.9.3)

Food safety and monitoring are essential in the food service industry, where dangerous
temperatures or faulty preparation can severely impact public health. By demanding that
food be handled safely at every stage of the process, food monitoring safeguards the quality
and security of our food supply. Businesses in the food service industry may track the
history of each item and spot problems before they cause anyone to become ill by
implementing temperature monitoring and best practices to prevent contamination.
Reliable temperature monitoring is required for refrigerators, coolers, and freezers in the
food service sector. When food storage temperatures veer into the danger zone, modern
food safety systems use wireless, remote technology to notify staff and management.

Procedures for Systematic Monitoring

The systematic monitoring of critical control points (CCPs) is governed by the Food
Standards Australia New Zealand (FSANZ) regulations. The following are the procedures for
the systematic monitoring of CCPs.

Hazard Analysis:
The first step in monitoring CCPs is to conduct a hazard analysis, which involves
identifying potential food safety hazards and the steps in the food production process
where they can occur.

Establish CCPs:
Based on the hazard analysis, the next step is to establish critical control points (CCPs) in
the food production process that can apply control to prevent or eliminate the
identified hazards.

Establish Critical Limits:

For each CCP, critical limits need to be established, which are the specific conditions or
standards that must meet to ensure that the CCP is under control.

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Monitoring:
Regular monitoring of CCPs is necessary to ensure that the critical limits are being met.
Monitoring involves checking temperatures, pH levels, time and temperature control,
and other relevant factors, as determined by the hazard analysis and critical limits.

Record Keeping:
Accurate record keeping is critical in systematically monitoring CCPs. Keep records of all
monitoring activities, including the monitoring results and any corrective actions taken.

Verification:
The effectiveness of the CCPs and the monitoring procedures should be verified
periodically to ensure that they are working as intended. These may involve internal
audits, third-party audits, or other types of assessments.

Correction Actions:
If the monitoring reveals that a CCP is not under control, it must take corrective actions
to bring it back under control. Correction actions may involve adjusting processes, re-
training staff, or other measures, as appropriate.

Food Safety Monitoring Techniques (KE 6)

Monitoring of hazard controls refers to the ongoing evaluation and assessment of the
measures and processes put in place to minimise or eliminate workplace hazards.
Monitoring includes regular inspections of the work environment and equipment and
assessments of the effectiveness of existing control measures.

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The objective of monitoring hazard controls is to ensure that they remain effective in
controlling hazards over time and to identify and rectify any deficiencies or gaps in the
control measures. It is a critical component of an effective occupational health and safety
management system and is often required by legislation, industry standards, and workplace
health and safety regulations.

Bacterial Swabs and Counts (KE 6.1)

Bacterial swabs and counts are standard food safety monitoring techniques to assess the
level of bacteria present on food and food contact surfaces. These techniques can help food
businesses monitor and control harmful bacteria in food, ensuring it is safe for consumption.

Bacterial Swabs

Bacterial swabs collect a bacteria sample from a surface or food product and count the
number of colony-forming units (CFUs) in a laboratory. The bacterial swab results can help
identify potential food safety hazards and determine if cleaning and sanitisation procedures
are adequate.

Bacterial Counts

Bacterial counts measure the number of bacteria in a food product or on a surface. Bacterial
counts can be performed using various methods, including direct plating, dilution plating,
and most probable number (MPN) methods. The results of bacterial counts can be used to
monitor food safety controls' effectiveness and verify that food is free from harmful
bacteria.

Checking and Recording that food is Stored in Appropriate Timeframes (KE 6.2)

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An essential component of monitoring food safety is verifying and documenting that food is
stored following recommended time frames. Food should be stored for the appropriate
amount of time to prevent deterioration or dangerous conditions.
To monitor and ensure that food is stored in appropriate timeframes, food businesses can
use the following techniques:

Date Marking

All perishable foods that have a shelf life of fewer than seven days
should be the date marked with the date that they were prepared or
the "use by" date. Marking allows food businesses to track food
storage time quickly and ensure that it is used or disposed of before
it becomes unsafe.

Temperature Monitoring

Monitoring the temperature of food storage areas, such as

refrigerators and freezers, can help to guarantee that food is kept
at the correct temperature, which can slow down the growth of
harmful bacteria and prevent food spoilage.

Record Keeping

Accurate record-keeping is essential for monitoring food storage

timeframes. Food businesses should keep records of when food is
received, stored, and used, and this information should be used to
track the storage time of food and to identify any potential food
safety hazards.

Temperature monitoring:

This involves regularly checking the temperature of food storage areas to ensure they are at
the appropriate temperature range. For example, refrigerators should be kept at or below
40°F (4°C), while freezers should be kept at or below 0°F (-18°C).

Time and date labelling:

Food items should be labelled with the date they were prepared and the date they should
be discarded. This helps ensure that food is not kept beyond its safe shelf life.

First in, first out (FIFO) inventory management:

This technique involves using the oldest food items to ensure that no items are kept beyond
their safe shelf life.

Visual inspection:

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This involves regularly inspecting food items for signs of spoilage, such as mould,
discolouration, or an off odour.
Record-keeping: It is important to maintain accurate records of when food items were
received, when they were prepared, and when they should be discarded.
Microbial testing: Microbial testing can be conducted on food items to detect the presence
of harmful bacteria or other microorganisms. This can help identify potential food safety
risks and prevent foodborne illness outbreaks.
By using these food safety monitoring techniques, food businesses can ensure that food is
stored in appropriate timeframes and is safe for consumption.

Chemical Tests (KE 6.3)

Food safety monitoring combines chemical testing, physical inspections, and microbiological
evaluations. A few of the chemical tests performed to evaluate food safety include:

Residue Testing

• This test detects the presence of pesticides, veterinary drugs, and other
chemical contaminants in food products.

Heavy Metal Testing

• This test measures the lead, cadmium, and other heavy metal
concentrations are mercury in food products.

Mycotoxin Testing

• This test is used to detect the presence of toxic compounds produced by

fungi in food products, such as cereals, nuts, and dried fruits.

Adulterant Testing

• his test is used to detect the presence of substances added to food products
to increase their weight or volume, such as sand or starch.

Nutritional Labelling Testing

• This test is used to verify the accuracy of the nutritional information on food
packaging, including the calorie, fat, and protein content.

Monitoring and Recording Food Temperatures (KE 6.4)

Monitoring and recording food temperatures are essential for businesses to calibrate their
temperature-measuring devices to remain accurate regularly. The Australian Food Safety

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Standards state that temperature-measuring devices must be calibrated at least once every
12 months or more frequently if specified by the manufacturer.
In addition, food businesses must keep accurate records
of the temperatures of potentially hazardous foods,
including the time and date to have taken the
temperature, the temperature reading, and the name of
the person who took the reading. Keep the records for a
minimum of 90 days. Temperature measuring device is an
important aspect of food safety. Accurate temperature
measurement is essential to ensure that food is stored,
prepared, and served at safe temperatures to prevent the
growth of harmful bacteria and reduce the risk of
foodborne illness.
The Australian Food Safety Standards require that food
businesses use a temperature measuring device that is
accurate to plus or minus one degree Celsius. It means
that the device should be able to accurately measure food temperature within a range of
one degree Celsius.
When monitoring and recording food temperatures using a temperature measuring device
accurate to plus or minus one degree Celsius, several techniques can be used to ensure
accuracy and consistency. Here are some of the commonly used techniques:
Calibration: Before using a temperature measuring device, it is important to calibrate it to
ensure accuracy. Calibration involves comparing the device's readings to a known standard,
such as a thermometer with a higher accuracy rating.
Placement: When measuring the temperature of food, it is important to place the
temperature measuring device in the thickest part of the food, away from any bones or
areas that may cook faster or slower than the rest.
Wait time: After inserting the temperature measuring device into the food, it is important to
wait for the reading to stabilise before recording it. This may take a few seconds to a
minute, depending on the type and thickness of the food.
Recording: The temperature of the food should be recorded at regular intervals, such as
every hour or every shift. The recording should include the food's date, time, and
temperature.
Data analysis: The recorded temperature data should be analysed to identify any trends or
patterns that may indicate a problem with the food storage or handling process.
By using these food temperature monitoring techniques, food businesses can ensure that
food is stored and handled at the appropriate temperatures to prevent the growth of
harmful bacteria and ensure food safety.

Monitoring and Recording the Temperature of Cold and Hot Storage Equipment (KE 6.5)

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Keep the temperature of cold storage equipment like refrigerators and freezers safe to stop
the growth of hazardous germs and lower the possibility of contracting a foodborne illness.
The Australian Food Safety Standards mandate that cold storage equipment be kept at 5°C
or lower.
To ensure that food is kept at a temperature hot enough to prevent the formation of
hazardous germs, the temperature of hot storage equipment, such as heated holding
cabinets and Bain marries, must also be kept at a safe level. According to the Australian
Food Safety Standards, it must be stored at 60 °C or higher in hot storage equipment.

To maintain their cold and hot storage equipment at acceptable temperatures, food
enterprises must periodically check the temperature of the equipment. Use a temperature
gauge with an accuracy of plus or minus one degree Celsius. The equipment's warmest and
coldest points should be used for the readings and retain the records for at least 90 days.

Visually Examining Food for Quality Review (KE 6.6)

Inspecting food for quality review is essential to food safety and quality assurance. It
involves looking at food products for any signs of spoilage, contamination, or other quality
issues before they are served or sold to customers. It is essential to scrutinise food items
and notice any signs indicating that the food is no longer safe to consume. Visual
examination of food products helps identify problems such as discolouration, spoilage,
mould growth, or foreign objects that could cause harm to consumers.
The Australian Food Safety Standards require that food businesses have processes to ensure
that all food products are visually examined before they are served or sold to customers.
The visual examination includes checking food products for signs of spoilage, contamination,
or other quality issues. The food product should not be used and discarded immediately.
It is also essential for food businesses to train their employees on the importance of visually
examining food products and how identifying quality issues. It helps ensure that all food
products are correctly examined and that only safe, high-quality food is served or sold to
customers.

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When visually examining food for quality review, several food safety monitoring techniques
can be used to ensure that the food is safe and of high quality. Here are some of the
commonly used techniques:

Visual inspection:

Food should be visually inspected for any signs of spoilage, such as mould, discolouration, or
off-odours. Any food that appears to be spoiled or contaminated should be discarded
immediately.

Checking temperature:

Food temperature should be checked regularly to ensure it is stored appropriately. Food

stored at the wrong temperature can quickly become unsafe to eat.

Reviewing storage practices:

Food should be stored to minimise the risk of contamination. This may include using
appropriate food storage containers, ensuring that food is covered or sealed, and storing
food in the correct temperature zone.

Training and education:

Employees responsible for quality control should be trained in food safety practices and
knowledgeable about food spoilage and contamination signs.

Record-keeping:

Accurate record-keeping is essential when performing visual inspections of food. Records

should include the date and time of the inspection, the name of the person performing the
inspection, any observations made during the inspection, and any corrective actions taken if
issues are identified.
By using these food safety monitoring techniques when visually examining food for quality
review, food businesses can help ensure that food is safe and high-quality and prevent
foodborne illness or spoilage.

Record Maintenance (KE 5.12)

The policies and procedures for record maintenance in an organisational food safety
program include the following:

Record-Keeping Requirements:

This outlines the types of records that must be maintained to ensure food safety. This may
include incoming raw materials, production processes, packaging, storage, distribution, and
sanitation records. The specific types of records required may vary depending on the
organisation, but they should be sufficient to ensure compliance with food safety
regulations and standards.

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Record Format and Frequency:

This outlines the format in which records should be maintained, such as in paper or
electronic format and the frequency at which they should be updated or reviewed. This may
include daily, weekly, monthly, or other intervals, depending on the specific record and its
importance to food safety.

Record Retention:

This outlines when records need to be retained and how they should be stored. This may
include temperature and humidity control requirements and protection from physical
damage, loss, or unauthorised access. The retention period may vary depending on the
specific record and the requirements of food safety regulations and standards.

Record Access:

This outlines who has access to the records and under what circumstances. Access to
records may be limited to authorised personnel, such as quality control personnel,
regulatory agencies, or auditors. Access may be granted only upon approval of appropriate
management or supervisory personnel.

Record Review:

This outlines the process for reviewing records to ensure compliance with food safety
policies and procedures. This may involve assigning responsibility for reviewing specific
records to designated personnel, conducting regular audits or inspections of record-keeping
practices, or implementing electronic systems that automatically flag non-compliance or
deviations from established procedures.
Effective record maintenance is critical for ensuring food safety and quality. It enables
organisations to monitor and manage all aspects of the food production process, identify
potential hazards, and take corrective actions. By establishing clear policies and procedures
for record maintenance, organisations can help ensure compliance with food safety
regulations and standards and maintain the trust and confidence of consumers, regulators,
and other stakeholders.

Benefits of Record Maintenance

Record maintenance is essential in the food production process for several reasons.
Maintaining accurate and complete records helps food producers comply with food safety
regulations and standards. Regulators may require keeping certain records, which may
result in fines or other penalties. Maintaining records also helps to trace the source of any
problems that may arise in the food production process. If a problem is identified, the
records can be used to identify the source of the problem and take corrective actions to
prevent it from happening again. Records can be used to monitor the quality of raw
materials, production processes, and finished products. By tracking key parameters, such as
temperature, time, and pH, producers can identify any deviations from established

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standards and take corrective actions as needed. Maintaining records can help producers
identify potential hazards and take steps to minimise or eliminate them. For example, by
monitoring the presence of allergens or pathogens, producers can take steps to prevent
cross-contamination and ensure the safety of their products. Records can be used to
identify opportunities for improvement in the food production process. By analysing trends
and identifying areas of weakness, producers can make changes to improve their products'
efficiency, safety, and quality.

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2.5 Develop corrective action procedures for

uncontrolled hazards.

Corrective actions must be taken when a critical limit is surpassed during any stage of food production in the food
industry. Critical limits at each key control point indicate the lowest or highest amount of an acceptable food
safety danger (CCP). The maximum allowed time that food can spend in the temperature risk zone (5°C - 60°C)
before it needs to be thrown out is specified by the two-hour/four-hour rule, for instance.
The purpose of corrective action is to address the problem immediately and figure out how to prevent it from
happening again. It entails addressing the problem detected, figuring out its size, containing the impacted
product, and fixing the immediate issue.

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2.5.1 Corrective Actions (KE 5.5)

Corrective actions for uncontrolled hazards refer to steps taken to address and control
hazardous situations that are not adequately controlled or managed. The goal of corrective
actions is to eliminate or minimise the risk posed by the hazard to workers, the public, or
the environment.

Uncontrolled Hazards
Some of the uncontrolled hazards include the following;

Cross-contamination

• This can occur during food preparation, storage, and handling. It can lead to
the spread of harmful bacteria, viruses, and other pathogens.

Poor Personal Hygiene

• Poor hand washing practices and inadequate personal hygiene by food

handlers can contaminate food and lead to foodborne illness.

Pests

• Pests such as rodents, birds, and insects can carry harmful bacteria and
viruses and contaminate food.

Chemical Contamination

• This can occur due to harmful chemicals in food, such as pesticides, heavy
metals, and contaminants from packaging materials.

Natural Toxins

• Some plants, animals, and microorganisms produce natural toxins that can
cause foodborne illness if consumed.

Time andt Temperature Abuse

• Improper storage and holding temperatures can lead to the growth of

harmful bacteria in food, making it unsafe to consume.

Unsafe Food Processing Practices

• Improper food processing and handling practices can lead to cross-

contamination and the spreading of harmful pathogens.

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Corrective Action Procedures for Uncontrolled Hazards

Corrective actions may involve a combination of processes and procedures, including:

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Identifying the Hazard

• The first step in addressing an uncontrolled hazard is identifying its source
and determining its risk.

Assessing the Risk

• Once the hazard has been identified, it is essential to assess the risk,
considering the likelihood and potential consequences of an incident.

Implementing control measures

• Based on the risk assessment, should implement appropriate measures to
minimise or eliminate the hazard. Implementing may involve installing
physical barriers, implementing safe work procedures, providing personal
protective equipment, or conducting regular maintenance and inspections.

Monitoring and reviewing

• The effectiveness of the control measures should be regularly monitored
and reviewed to ensure that they are working as intended and that any new
hazards are identified and addressed.

Record-keeping
• It is essential to keep accurate records of hazard identification, assessment,
and control measures, as well as any incidents that occur. This information
can improve the overall safety management system and provide evidence in
the event of an investigation or audit.

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2.6 Develop or modify and record product

specifications covering food items prepared and sold.

A specification includes specifications for the product's size, weight, colour, nutritional content, and specifics on
how it should be cultivated, produced, packed, stored, and delivered. It also includes information on the
inspection process and the packing and labelling that must be done. Food specifications are helpful in the food
service industry for various reasons, including helping to identify the kinds of food that must acquire. They choose
the variety or range of food products purchased within a given category. They establish the necessary purchase
criteria.

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2.6.1 Product Specifications Covering Food Items Prepared and Sold

Product requirements for prepared and sold food items refer to the detailed guidelines and
requirements that food products must meet to be sold. These specifications ensure that
food products are safe, suitable for consumption, and meet consumers' expectations.
The product specifications typically include information on the ingredients used, food safety
requirements, labelling requirements, nutritional information, claims and representations,
and packaging and presentation requirements. The government develops and enforces
these specifications and is subject to regular review and updates.
Food businesses in Australia are responsible for ensuring that their products meet these
specifications and maintaining accurate and up-to-date records of their specifications.
Failure to comply with these specifications can have legal and financial consequences and
harm the business's reputation.

Guidelines for Developing Product Specifications

Here are some guidelines for developing product specifications for food items prepared and
sold.

Ingredients

A comprehensive list of all ingredients used in the food item, including any allergens, must
be provided. The ingredients should be listed in descending order of weight.

Food Safety

All food items must be safe for consumption and free from contaminants, pathogens, or
other harmful substances. Adequate measures must ensure food is stored, handled, and
prepared safely and hygienically.

Labelling

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The food item must be labelled appropriately, including a use-by or best-before date,
ingredients list, and allergen information. The label should also indicate any claims about
the food, such as "organic" or "low fat."

Food item's nutritional value

The food item's nutritional value must be correct and up-to-date, including its energy,
protein, fat, saturated fat, carbs, sugar, and sodium content.

Claims and Representations

All claims made about the food item, such as "low fat" or "organic," must be supported by
evidence and comply with government regulations.

Testing

Adequate testing must be conducted to ensure that the food item meets all relevant food
safety and quality standards before it is sold.

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Recording of Product Specifications

Recording product specifications for food items prepared and sold is an essential aspect of
ensuring the safety and quality of the food. The following steps should follow for recording
product specifications.

Create a Product Specification Template

This template should include all the relevant information that needs to be recorded for each
food item, such as ingredients, food safety requirements, labelling information, nutritional
information, claims and representations, and packaging and presentation requirements.

Record All Necessary Information

For each food item, fill out the product specification template with all the relevant
information, including ingredient lists, food safety requirements, labelling information,
nutritional information, claims and representations, and packaging and presentation
requirements.

Review and Update

Regularly review and update the product specifications to ensure they are accurate and up-
to-date. It is essential when there are changes to the ingredients, manufacturing processes,
or regulations.

Store the Specifications

Store the product specifications securely, such as a digital database or a hard copy filing
system. Restrict the access to specifications to authorised personnel only.

Use the Specifications for Production

Use the recorded product specifications as a reference during production to ensure that all
food items are manufactured according to the specified standards.

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2.7 Identify training needs and develop training

program.

Food safety is an essential aspect of the food industry that aims to prevent foodborne illnesses by controlling the
hazards associated with food products. It is necessary to develop a comprehensive food safety program that
includes identifying potential hazards and implementing controls to manage them to ensure the safety of the
food. One critical component of developing a food safety program is identifying the training needs of the
employees responsible for ensuring food safety. Developing a training program can help ensure that employees
have the knowledge and skills to manage the risks associated with food safety hazards effectively. This can
ultimately help prevent foodborne illnesses and protect the reputation of the food business.

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2.7.1 Training for Food Safety Program (KE 5.13)

Training for a food safety program in Australia refers to educating food handlers on the
importance of food safety and teaching them the skills and knowledge necessary to
maintain a safe food environment. The training goal is to ensure that food handlers
understand and can implement best practices for food safety, such as personal hygiene,
temperature control, and cross-contamination prevention.
Training is a critical component of a food safety program, as it helps reduce the risk of
foodborne illness, ensure compliance with food safety regulations, and improve the
business's reputation. By investing in training, food businesses can help to create a culture
of food safety in which all staff understand their role in maintaining a safe food environment
and are committed to following food safety best practices.
Various methods, including in-person training sessions, online courses, and self-paced
learning modules, may conduct training for a food safety program. The type and frequency
of training will vary depending on the business's size and complexity, the prepared food,
and the state or territory where it is located.

Training Needed for Food Safety Program

The food safety training requirements vary depending on the state or territory, but some
training needs for a food safety program include the following.

Food Safety Supervisor (FSS) Training

Food businesses in many states and territories in Australia must have at least one Food
Safety Supervisor (FSS) who has completed an accredited food safety training course.

HACCP Training

Australia extensively uses the Hazard Analysis and Critical Control Points (HACCP) food
safety management system. It may be necessary for food handlers to complete HACCP
training to comprehend how to recognise and manage food safety risks.

Food Safety Regulations

Understanding the relevant food safety laws and regulations in Australia, such as the Food
Act and the Food Standards Code.

Personal Hygiene

Ensuring food handlers understand the importance of personal hygiene and follow proper
procedures, such as hand washing and wearing appropriate clothing.

Cross-contamination Prevention

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Instruction on how to avoid contamination, including the proper food preparation and
storage practises.

Temperature Control

Understanding how to properly store, prepare and serve food at the correct temperatures
to prevent the growth of harmful bacteria.

Temperature Control

Understanding how to properly store, prepare and serve food at the correct temperatures
to prevent the growth of harmful bacteria.

Allergen Management

Understanding the importance of managing food allergens and the steps that need to be
taken to prevent allergen cross-contact.

Cleaning and Sanitation

Training on proper cleaning and sanitisation procedures to ensure that food preparation and
storage areas are hygienic.

Emergency Response

Preparing for and responding to food safety emergencies, such as foodborne illness
outbreaks.

Record Keeping

Understanding how to keep accurate records of food safety procedures, including

monitoring and documenting temperature control and sanitation practices.

Develop a Training Program for Food Safety

Developing a training program for food safety involves the following steps.

1. Determine the training needs:

Assess the business's current food safety practices and procedures, and identify areas where
additional training is needed. Consider the size and complexity of the business, the types of
food being prepared, and the state or territory of operation.

2. Choose an accredited training provider:

Choose a training provider accredited by the relevant state or territory authorities to deliver
food safety training in Australia. Ensure the training provider is up-to-date on food safety
regulations and best practices.

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3. Create a training plan:

Develop a comprehensive training plan that outlines the training needs, the types of training
required, and the schedule for delivering the training. Ensure that the training plan aligns
with the food safety requirements of the relevant state or territory.

4. Develop training materials:

Create training materials that are relevant, engaging and easy to understand. Use various
training methods, such as lectures, interactive sessions, and hands-on exercises, to reinforce
key concepts.

5.Deliver the training:

Conduct the training sessions for all food handlers, including new hires and existing staff.
Ensure that the training is conducted in a supportive and inclusive environment and that all
participants can ask questions and raise concerns.

6. Evaluate the training:

Regularly evaluate the training program to assess its effectiveness and make any necessary
changes. Consider using surveys, feedback forms, and observation to gather information on
the impact of the training.

7. Update the training program:

Regularly review and update the program to ensure it stays up-to-date with the latest food
safety regulations and best practices. Ensure the training program is flexible and adaptable
to changing needs and requirements.

Training as an Essential Component of a Food Safety Program

Training is essential to a food safety program, as it helps control hazards and ensure food is
prepared and served safely. The following are some reasons why training is essential in a
food safety program.

Compliance with Regulations

In Australia, food safety regulations require food businesses to have trained staff
knowledgeable about food safety practices. It can ensure that the business complies with
these regulations by providing training to the food handlers.

Prevention of Foodborne Illness

Foodborne illness can result from improper food handling practices. Training the staff on
food safety best practices, such as personal hygiene, temperature control, and cross-
contamination prevention, can help to reduce the risk of foodborne illness.

Risk Management

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Training can help to identify potential food safety hazards and implement effective control
measures to minimise the risk of harm. Providing training can ensure that the staff can
manage threats to food safety.

Improved Fod Safety Culture

Providing food safety training will create a safety culture within the business. It will help
ensure that food safety is a priority for all staff and that employees are aware of maintaining
a safe food environment.

Enhanced Reputation

A food safety program that includes training can enhance the business's reputation by
demonstrating its commitment to food safety and quality. It can build trust with customers
and stakeholders and increase customer satisfaction.

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2.8 Develop schedule for regular review of food safety

program.

In the food industry, ensuring the safety of food products is crucial to protect the health and well-being of
consumers. A comprehensive food safety program can help identify potential hazards and implement control
measures to minimise risks. However, implementing a food safety program is not a one-time event; regular
reviews and updates are necessary to maintain its effectiveness. Developing a schedule for regularly reviewing the
food safety program can help ensure that the program stays current and relevant to the evolving food safety
landscape.

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2.8.1 Schedule for Regular Review of Food Safety Program

A schedule for regular review of a food safety program refers to a planned and systematic
process of evaluating the program's effectiveness in ensuring safe and suitable food
production. The review helps identify gaps or areas for improvement in the program and
ensures that it remains aligned with current industry standards, legal requirements, and
best practices. The frequency of review depends on various factors, such as the type of food
business, the nature of the food being produced, the risks involved in its production, and
the regulatory requirements.
The review process typically involves assessing the food safety management systems,
procedures, and controls and reviewing relevant documentation, records, and monitoring
results. The review's outcome can lead to implementing corrective actions, updates to the
food safety program, and ongoing food safety management.

Factors that Could Influence the Frequency of the Review

The schedule for a regular review of a food safety program can vary depending on the type
of food business and the specific requirements set by the relevant regulatory authority.
However, in general, the following are some common factors that could influence the
frequency of the review.

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Type of food business

• High-risk food businesses, such as those handling raw or undercooked

meats, seafood, or dairy products, must conduct more frequent reviews
than low-risk businesses.

Nature of the food being produced

• The complexity of the food production process, the number of food

handling steps, and the potential risk of food contamination can also
influence the frequency of the review.

Legal requirements

• The Food Standards Code, Australia's primary food safety regulation, sets
out specific requirements for food businesses, including the frequency of
the food safety program review.

Best practices

• The food industry in Australia follows a risk-based approach to food safety,

which means that the frequency of the review can also be influenced by the
level of risk involved in the food production process.

Steps on Developing a Schedule for a Regular Review of a Food Safety

Program
Developing a schedule for a regular review of a food safety program involves the following
steps.

1. Determine the frequency:

Determine the frequency of the review based on the type of food business, the nature of
the food being produced, the risks involved in its production, and the regulatory
requirements. For high-risk food businesses, the review may need to be conducted more
frequently than for low-risk businesses.

2. Identify the scope:

Determine the scope of the review, which includes the food safety management systems,
procedures, and controls that will evaluate. Consider including a review of relevant
documentation, records, and monitoring results.

3. Assign responsibilities:

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Assign responsibilities for conducting the review, including who will lead the review, who
will participate in the review, and who will be responsible for implementing any corrective
actions.

4. Schedule the review:

Schedule the review at a convenient time for the business, allowing sufficient time to
conduct the review and implement any necessary changes. Consider scheduling the review
at least once a year and more frequently for high-risk food businesses.

5. Review and update:

Conduct the review and update the food safety program as necessary to ensure that it
remains effective and aligned with current industry standards, legal requirements, and best
practices.

6. Document the review:

Document the review process, including the findings, corrective actions taken, and any
updates to the food safety program. Kept documentation on file for future reference and
review.

Schedule of Regular Review for Food Safety Program

A schedule for a regular review of a food safety program should be designed to ensure that
the food safety program is evaluated regularly and that any necessary updates or
improvements are made. Here is a sample schedule for a regular review of a food safety
program.

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Annual Review

• A comprehensive review of the entire food safety program should be

conducted at least once a year. This review should include assessing the
food safety management systems, procedures, and controls in place and
reviewing relevant documentation, records, and monitoring results.

Risk-based Review

• A risk-based review may be conducted more frequently than once a year for
high-risk food businesses. This review should focus on the specific areas of
the food safety program associated with the most significant risk of food
contamination.

Documentation Review

• Food safety programme documentation, such as food safety policies and

procedures, should be constantly evaluated to ensure it is current and
compliant with applicable laws, regulations, and best practices.

Record Review

• Records related to food safety, such as monitoring results, should be

reviewed regularly to ensure that they are accurate and up-to-date.

Internal Audit

• An internal audit of the food safety program should be conducted

periodically to identify areas for improvement and ensure that the program
remains effective.

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2.9 Document food safety program and provide to

regulatory authorities as required.

In Australia, the food industry is strictly regulated to ensure that food products are safe for consumption. The
regulatory authorities, such as Food Standards Australia New Zealand (FSANZ) and state and territory health
departments, have specific requirements for food businesses to meet in regards to food safety. One critical aspect
of meeting these requirements is documenting a food safety program and providing it to regulatory authorities as
required. The food safety program outlines the control measures that a food business has implemented to
manage potential hazards associated with their food products. Providing the food safety program to regulatory
authorities can demonstrate the food business's commitment to food safety and their compliance with regulatory
requirements.

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2.9.1 Food Safety Program

Food businesses must provide their food safety program to the relevant regulatory
authorities upon request. These typically occur during inspections or audits of the food
business or when the regulatory authority needs to verify the food business's compliance
with food safety standards.
The food safety program should be made available in a simple and understandable format,
such as a written manual or electronic document. The program should include all Hazard
Analysis and Critical Control Points (HACCP) system elements, including hazard analysis,
critical control points, and monitoring procedures.
It is essential for the food business to keep its food safety program up-to-date and to review
and update it as necessary regularly. The regulatory authorities may also require the food
business to demonstrate its program implementation, including how they monitor and
control food safety hazards.
It is also essential for food businesses to train their staff on food safety and ensure that all
food handling practices are followed. These will help to ensure that the food business
remains compliant with food safety standards and provides safe food to the public.

Two Types of Food Safety Programs (FSP)

A food safety programme (FSP) is a document that details the steps taken by a company to
guarantee the safety of the food it sells. It is a crucial tool for businesses to maintain safe
food handling procedures and safely handle, prepare, or sell potentially dangerous foods.

Standard (Registered) Food Safety Program

A standard (registered) food safety program refers to a program registered with a

government-accredited food safety program provider, such as a food safety auditor or
certifying body. This program is based on the Hazard Analysis and Critical Control Points
(HACCP) principles and aims to satisfy the standards of the Food Standards Code. Food
businesses implementing a standard (registered) food safety program are subject to regular
audits to ensure they comply with the program requirements.

Non-standard (independent) Food Safety Program

A non-standard (independent) food safety program, on the other hand, is a program that is
developed and implemented by the food business without the involvement of a
government-accredited food safety program provider. This program may be based on
HACCP principles or use alternative food safety management practices, such as Good
Manufacturing Practices (GMPs) and Good Hygiene Practices (GHPs). Although non-
standard (independent) food safety plans are not routinely audited, the food company must
ensure that their programme successfully reduces food safety risks and complies with the
Food Standards Code.

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Regulatory Authorities
The Food Standards Australia New Zealand (FSANZ) is the primary regulatory authority
overseeing food safety. FSANZ is responsible for developing and administering food
standards legally enforceable under the Food Standards Code.
In addition to FSANZ, food safety is also monitored by state and territory-based food
regulatory authorities. These authorities enforce food safety standards, conduct inspections
and audits, and take enforcement action against food businesses that do not comply with
food safety standards.
State and territory-based food regulatory authorities in Australia include the following.

Australian Capital Territory

• Health Department: ACT Health – Health Protection Service

New South Wales

• Food Authority: NSW Food Authority

Northern Territory

• Health Department: Northern Territory Government Department of Health

Queensland

• Health Department: Queensland Department of Health

South Australia

• Health Department: Government of South Australia Department of Health

Tasmania

• Health Department: Tasmanian Department of Health and Human Services

– Food Safety

Victoria

• Health Department: Victorian Department of Health – Food Safety and

Regulation

Western Australia

• Health Department: Western Australia Department of Health – Food Unit

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In Australia, food businesses document their food safety program by conducting a hazard
analysis and implementing control measures to manage the identified hazards. The food
safety program includes policies, procedures, and records of the control measures
implemented to ensure the safety of the food products. The food safety program should be
tailored to the specific business and its operations, considering the type of food products
being produced, the processes involved, and the potential hazards associated with those
products and processes.
Food businesses must provide the food safety program to regulatory authorities as required.
The frequency and format of providing the food safety program can vary depending on the
jurisdiction and the specific requirements of the regulatory authority. For example, some
authorities may require the food safety program to be provided annually or every two years,
while others may require it more frequently. The format for providing the food safety
program may also vary, with some authorities accepting electronic copies while others
require hard copies.
The advantages of documenting a food safety program and providing it to regulatory
authorities as required are significant. Firstly, it demonstrates the food business's
commitment to food safety and compliance with regulatory requirements. Secondly, it helps
to identify potential hazards and implement control measures to minimise risks, which can
ultimately prevent foodborne illnesses and protect the reputation of the food business.
Thirdly, it provides a framework for continuous improvement. Regular reviews and updates
of the food safety program can help ensure it stays current and relevant to the evolving
food safety landscape. Finally, it can provide a competitive advantage, as consumers are
increasingly concerned about the food products' safety and are more likely to choose
businesses prioritising food safety.

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Video Title: Food Safety Handling for Business

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https://www.health.vic.gov.au/food-safety/food-safety-programs
https://www.qld.gov.au/health/staying-healthy/food-pantry/food-safety-
programs-and-auditors/develop-a-food-safety-program

Refer the Chapter 2 in the class activity book to perform activities related to
the topic.
You will need to provide answers to the questions and complete the given
activities in the class activity book.

Refer to Chapter 2 in the self-study guide for more information.

You will need to answer the questions in the self-study guide.

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Chapter 3- Implement Food Safety

Program

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 Implementing a Food Safety Program refers to putting into practice a set of procedures and guidelines to ensure
the safe handling, preparation, and consumption of food products. The program aims to minimise the risk of
SITXFSA008- Develop and Implement a food safety program.
foodborne illnesses, reduce the spread of food contamination, and meet regulatory requirements set by food
safety agencies. The implementation process involves a systematic approach to food safety that includes
assessing hazards, identifying critical control points, developing procedures and controls to mitigate risks, and
ongoing monitoring and verification to ensure the program works as intended. The program may include
training for food handlers, regular audits and inspections, and documentation of all food safety activities. The
overall objective of implementing a Food Safety Program is to provide consumers with safe and healthy food,
protect public health, and maintain the integrity of the food supply chain.

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What will you learn from this chapter?

In this chapter, you will learn the following points:

In this chapter, you
1.1. will learn
Identify the following
potential points:
for conflict and take swift and
tactful
3.1. Communicate action
food to prevent
safety escalation.
programs, policies, procedures and
product specifications to colleagues and ensure display of appropriate
1.2. Identify situations where personal safety of
signage and access to information.
customers or colleagues may be threatened and
3.2. Organise organise
appropriate training and
appropriate mentoring.
assistance.
3.3. Monitor operational
1.3. Identifyactivities to ensure that
and use resources policies
to assist and
in managing
procedures are followed.
conflict.
3.4. Manage response
1.4 to incidents of uncontrolled food hazards and
oversee implementation of corrective action procedures.
1.5
3.5. Make changes to practices that led to the food safety breach, and
1.6
document, communicate and implement changes..
3.6. Maintain 1.7
food safety management documents.
What will you learn from this chapter?

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 SITXFSA008- Develop and Implement a food safety program.

3.1 Communicate food safety programs, policies, procedures

and product specifications to colleagues and ensure display
of appropriate signage and access to information.

In Australia, the food industry is strictly regulated to ensure food products are safe for consumption. Food
businesses must implement food safety programs, policies, and procedures to identify potential hazards and
implement control measures to minimise risks. However, effectively communicating these programs and
procedures to all employees is crucial to ensure employees know their responsibilities in maintaining food safety.
In addition, appropriate signage and access to information can help employees and customers understand the
potential hazards associated with food products and how to minimise risks.

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3.1.1 Communication to Colleagues

Communicating food safety programs to colleagues refers to sharing information about
1.3.1 Resources
workplace that can and
policies, procedures, assist in managing
product specificationsconflicts or threatening
related to food safety. This
communication is essential to ensure employees know their responsibilities and work
situations (KE 4)
together to maintain food safety. Communication may include training sessions, written
communications, or regular discussions about the food safety program.

1.3.1 Resources
Effective thatofcan
communication assist
the food in program
safety managing conflicts
can help or threatening
build a culture of food safety
within the workplace, where employees know the importance of food safety and work
situations (KE 4) it. It ensures that the business complies with regulations, reduces the
together to maintain
risk of food contamination and foodborne illness, and builds customer trust.

1.3.1
FoodResources
Safety Programsthat can assist in managing conflicts or threatening
situations (KE 4)
Food safety is a high priority and is regulated by the government through agencies such as
the Australian Department of Health and the Food Standards Australia New Zealand
(FSANZ). To effectively communicate food safety programs to colleagues, follow a few steps.
1.3.1 Resources that can assist in managing conflicts or threatening
 Understand
situations (KE 4) the Regulations: Before communicating the food safety programs,
it's essential to be familiar with the regulations and guidelines set by the
Australian government.
 Communicate the Purpose: Explain to colleagues why the food safety programs
1.3.1 Resources that
are essential andcan
howassist
they helpinensure
managing conflicts
the safety and healthorofthreatening
customers.
situations
 Use(KE 4) Language: Make sure to use simple, clear language that is easy to
Simple
understand. Avoid using technical terms that may confuse colleagues.
 Encourage Participation: Encourage colleagues to ask questions and provide
feedback on
1.3.1 Resources thatthe can
food assist
safety programs. Participation
in managing will help
conflicts orensure employees
threatening
are on the same page and the programs are effectively implemented.
situations
 Use(KE 4) Aids: Use posters, videos, or other visual aids to help illustrate the
Visual
food safety programs and make them easier to understand.
 Provide training: Offer training sessions for colleagues to help them understand
1.3.1 Resources that programs
the food safety can assistand in
howmanaging
to implementconflicts or daily
them in their threatening
work.
 Regularly Review and Update: Regularly review and update the food safety
situations (KE 4)
programs to ensure they stay relevant and practical.

Policies and Procedures

Communicating policies and procedures of a food safety program to colleagues is essential
for ensuring that employees in the organisation are on the same page regarding food safety.
Some steps to effectively communicate these policies and procedures are:

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 Clearly define the policies and procedures: Ensure the policies and procedures
are clearly defined, written, and easy to understand.
 Provide training: Offer training sessions for colleagues to help them understand
the policies and procedures and how to implement them in their daily work.

 Use visual aids: Use posters, videos, or other visual aids to help illustrate the
policies and procedures and make them easier to understand.
 Encourage participation: Encourage colleagues to ask questions and provide
feedback on the policies and procedures.
 Regularly review and update: Regularly review and update the policies and
procedures to ensure they stay relevant and practical.
 Ensure compliance: Emphasise the importance of compliance with the
regulations and guidelines, and ensure employees understand the
consequences of non-compliance, including potential fines and legal action.
 Make resources available: Ensure that the policies, procedures, and supporting
materials are accessible and available to all colleagues.

Policies and Procedures

Communicating product specifications to colleagues ensures that employees understand the
products offered. Some steps to help effectively communicate product specifications are:

 Clearly define the specifications: Make sure that the product specifications are
clearly defined and written in a way that is easy to understand. Specifications
should include information such as size, weight, materials, and any other
relevant details.
 Use visual aids: Use diagrams, images, or other visual aids to help illustrate the
product specifications and make them easier to understand.
 Provide training: Offer training sessions for colleagues to help them understand
the product specifications and how to use them in their daily work.
 Encourage participation: Encourage colleagues to ask questions and provide
feedback on the product specifications. The feedback will help ensure the
specifications are effectively used.
 Regularly review and update: Regularly review and update the product
specifications to ensure they stay relevant and accurate.
 Make resources available: Make sure that the product specifications and any
supporting materials are easily accessible and available to all colleagues.

Display of Appropriate Signage and Access to Information

The display of appropriate signage and access to information about the food safety program
is an essential aspect of effective communication and education about food safety. Some
appropriate signage and access to information are provided below:

Display Signs in PLocations

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Display signs in prominent locations throughout the workplace that inform colleagues about
the food safety program, policies, procedures, and product specifications. Locations may
include signs in break rooms, near food preparation areas, or in common areas.

Provide Written Materials

Provide written materials that outline the food safety program, policies, procedures, and
product specifications, and ensure they are easily accessible to colleagues. The written
materials may include a food safety manual, a bulletin board, or an intranet site.

Use Visual Aids

Use visual aids, such as posters or diagrams, to help communicate the food safety program
and procedures.

Provide Training

Provide training sessions for colleagues that include information about the food safety
program, policies, procedures, and product specifications, reinforcing the importance of
following them.

Regular Review

Regularly review the signage and access to information about the food safety program to
ensure that it is up-to-date and accurate.

Effective Communication
Effective communication helps ensure employees know their responsibilities and works
together to maintain food safety. Here are some reasons why communication is essential:

Compliance with regulations

In Australia, food businesses must comply with strict food safety regulations. Effective
communication of the food safety program can help ensure employees know their
responsibilities and follow the required procedures.

Maintaining food safety

Effective communication of the food safety program helps ensure employees know the
policies, procedures, and product specifications necessary for maintaining food safety,
reducing the risk of food contamination and foodborne illness.

Building a culture of food safety

Regular communication of the food safety program can help build a culture of food safety
within the workplace, where employees know the importance of food safety and work
together to maintain it.

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Encouraging team member participation

By communicating the food safety program and encouraging questions and feedback,
employees are more likely to participate and take ownership of their responsibilities,
helping to ensure that the program is followed effectively.

Building trust with customers

Effective communication of the food safety program can help build trust with customers,
who are assured that the business is taking food safety seriously and is providing safe food.

Consultative and Communication Mechanisms (KE 2)

Organisations use a variety of consultative and communication mechanisms to develop and
implement food safety programs. These mechanisms include:

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Stakeholder Engagement

• Engaging with stakeholders is essential to developing and implementing food

safety programs. The engagement is through regular meetings, focus groups,
surveys, and other consultation forms.

Collaborative Working Groups

• Collaborative working groups are a valuable mechanism for bringing

stakeholders from different organisations to work together on food safety
issues. Collaboration involves representatives from industry, government, and
consumer groups.

Industry Associations

• Industry associations are essential in supporting organisations in developing

and implementing food safety programs. These associations provide training,
guidance, and other resources to help organisations meet food safety
obligations.

Government Advisory Bodies

• In Australia, government advisory bodies provide guidance and advice on food

safety to organisations. These bodies can include the Food Standards Australia
New Zealand (FSANZ) and the Australian Government Department of Health.

Food Safety Auditsz

• Food safety audits are a valuable tool for organisations to assess the
effectiveness of their food safety programs. These audits are usually
conducted by independent third-party auditors and provide organisations with
recommendations for improvement.

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https://www.foodsafety.com.au/blog/communicating-customers-staff-
reopening
https://resources.foodsafety.com.au/guides/building-food-safety-culture

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3.2 Organise appropriate training and mentoring.

In Australia, the food industry is heavily regulated, and food businesses must implement food safety programs and
procedures to ensure food products are safe for consumption. However, it is not enough to have a food safety
program in place; employees must also be adequately trained and mentored to ensure that they are aware of
their responsibilities in maintaining food safety. Appropriate training and mentoring can help employees
understand the potential hazards associated with food products and how to minimise risks. In addition, mentoring
can help employees develop their skills and knowledge in food safety, ultimately leading to better outcomes for
the business and its customers.

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3.2.1 Training and Mentoring (KE 5.13)

Training involves educating food handlers and management on

1.3.2 Cross-cultural
the value communication
of food safety and (KE 5.6)
methods for preventing threatening
foodborne situations
illness. Training includes teaching them about food hazards,
(KE 4)
personal hygiene, proper food handling techniques, and sanitation
practices. Training helps ensure that employees in the food
industry understand the requirements of the food safety program
and how
1.3.2 to implement it effectively.
Cross-cultural communication (KE 5.6) threatening situations
(KE 4)
In mentoring, people receive advice and assistance as they learn
and develop food safety skills. Mentoring involves pairing a more
experienced food safety professional with a less experienced one
and providing hands-on training and coaching. Mentoring helps
1.3.2
fosterCross-cultural communication
a culture of food safety (KE 5.6)
within the organisation threatening
and ensures situations
that employees work together to maintain a high level of food
(KE 4)
safety.

Training Needed to Implement Food Safety Program

1.3.2 Cross-cultural communication (KE 5.6) threatening situations
Several types of training are recommended or required for individuals in the food industry
(KE 4)
to implement a food safety program effectively. Some of these include:

Food Safety Supervisor (FSS) Training

1.3.2
This isCross-cultural communication
a mandatory training (KE food
requirement for certain 5.6)businesses
threatening situations
in Australia, such as
those that handle high-risk foods. The training covers food safety legislation, foodborne
(KE 4)
illness, hazards, and personal hygiene.

HACCP Training
1.3.2 Cross-cultural communication (KE 5.6) threatening situations
Identifying possible hazards and implementing control measures to prevent them are part of
(KE
the 4)
HACCP (Hazard Analysis and Critical Control Points) food safety management system.
People can adopt this system in their food industry thanks to HACCP training.

Allergen Management Training

1.3.2 Cross-cultural communication (KE 5.6) threatening situations
This training covers the requirements for allergen management in food businesses, including
(KE 4)
identifying and controlling allergen risks and labelling and communicating allergen
information to customers.

Personal Hygiene Training

This training covers the importance of personal hygiene in food safety, including hand
washing, clothing and hair requirements, and the prevention of cross-contamination.

Food Safety Auditing Training

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This training covers food safety auditing principles, including identifying and assessing food
safety risks and developing and implementing corrective actions.

Mentoring on Implementation Food Safety Program

Mentoring is an essential aspect of implementing a food safety program. It supports and
guides individuals in the food industry as they learn and develop their food safety skills.
Mentoring can take many forms, including:

On-the-job Training

• On-the-job training involves pairing a more experienced food safety

professional with a less experienced one and providing hands-on training and
coaching as they work together. Training helps reinforce the skills and
knowledge learned during formal training and allows individuals to ask
questions and receive immediate feedback.

Regular Check-ins

• This involves scheduling regular check-ins between the mentor and mentee to
discuss their progress and provide support and guidance as needed.

Shadowing

• Shadowing involves having the mentee observe the mentor as they perform
food safety tasks, such as conducting a food safety audit or implementing
HACCP. Shadowing allows the mentee to learn by example and understand the
practical application of food safety principles.

Feedback and Guidance

• The mentor provides constructive feedback and guidance to the mentee on

their performance, helping them identify improvement areas and develop
their food safety skills.

Benefits of Training and Mentoring

There are many benefits to providing training and mentoring in the implementation of a
food safety program, including:

Compliance with regulations

By providing training and mentoring, organisations ensure that all individuals involved in the
food industry have the necessary skills and knowledge to adhere to food safety laws and
norms. Compliance and regulations help to minimise the risk of foodborne illness and other
food safety incidents.

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Improved food safety practices

Training and mentoring help individuals to understand the importance of food safety and
how to prevent foodborne illness. Safety practices lead to improved food safety practices,
such as proper food handling techniques and personal hygiene, which help to minimise the
risk of foodborne illness.

Increased customer confidence

By demonstrating a commitment to food safety through training and mentoring,

organisations can increase customer confidence in the safety of their food products.
Confidence can help to build customer loyalty and increase sales.

Better collaboration and teamwork

Mentoring helps to foster a culture of food safety within the organisation and encourages
collaboration and teamwork. It helps to ensure that employees work together to maintain a
high level of food safety and makes it easier to identify and address food safety issues as
they arise.

Improved team member morale

By providing training and mentoring, organisations show their commitment to the

professional development of their employees. These can increase team member morale and
motivation, improving job performance and reducing turnover.

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for-food-handler
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development-mentoring

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3.3 Monitor operational activities to ensure that

policies and procedures are followed.

In Australia, the food industry is heavily regulated, and food businesses must implement food safety programs and
procedures to ensure food products are safe for consumption. While implementing food safety policies and
procedures is critical, monitoring operational activities to ensure that these policies and procedures are being
followed correctly is equally important. This monitoring process can help identify potential hazards and ensure
control measures are in place to minimise risks. In addition, it can help identify areas where employees may
require additional training or support to ensure that they comply with the food safety policies and procedures.

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Organisational specifications and food safety procedures.

3.3.1 Monitoring of Operational Activities

In the context of food safety programs, operational activities refer to the day-to-day
1.3.1 Resources
processes that that
and procedures canaassist in managing
food business carries outconflicts orproduction
to ensure the threatening
and sale
of safe food.(KE
situations These
4)activities can include, but are not limited to:

Receiving and storage of raw materials and ingredients

1.3.1 Resources that can assist in managing conflicts or threatening
situations (KE 4)
Preparation, cooking, and serving of food

1.3.1 Resources thatand

Cleaning can assistofinfood
sanitising managing
preparationconflicts or threatening
areas, equipment and
utensils
situations (KE 4)
Management of food waste and other waste materials

1.3.1 Resources that can assist in managing conflicts or threatening

situations (KEPersonnel
4) training and management

Pest control
1.3.1 Resources that can assist in managing conflicts or threatening
situations (KEkeeping
Record 4) and documentation

1.3.1 Resources
Operational that can assist in managing conflicts or threatening
Activities
situations (KE 4)
Operational activities to ensure the implementation of food safety policies and procedures
include the following:

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 Team Member Training: All employees handling food must receive food safety
training to ensure they know their role in maintaining a safe food environment.
 Hazard Analysis and Critical Control Points (HACCP): This systematic approach to
food safety helps to identify potential hazards in the food production process
and implement control measures to minimise the risk of contamination.
 Food Safety Audits: Regular food safety audits are conducted to evaluate the
food safety program's effectiveness and identify improvement areas.
 Record Keeping: Detailed records of all food safety activities must be kept,
including team member training, HACCP procedures, and food safety audits.
 Pest Control: A robust pest control program must be in place to prevent the
introduction of harmful pests into the food production environment.
 Equipment Maintenance: All food-contact equipment must be adequately
maintained to prevent contamination.
 Sanitation: Regular cleaning and sanitising of all food-contact surfaces are
essential to prevent the growth of harmful bacteria and other pathogens.

 Food Handling: Employees must follow strict food handling procedures,

including hand washing and wearing gloves, to prevent the spread of foodborne
illness.
 Food Storage: Food must be stored at appropriate temperatures to prevent the
growth of harmful bacteria.
 Food Traceability: A robust food traceability system is placed to identify
potential safety risks.

Methods Used for Monitoring Operational Activities

Monitoring operational activities to ensure that policies and procedures are followed in the
food safety program is crucial to the program's success. The following are some of the
methods used for monitoring:

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Team member Monitoring

Supervisors and Managers should regularly observe employees to
ensure they follow food safety procedures, such as hand washing and
wearing gloves.

Food Safety Audits

Regular food safety audits can be used to assess the implementation of
food safety policies and procedures, identify areas for improvement, and
ensure that the program is being followed effectively.

Record Keeping
Detailed records of food safety activities, such as team member training,
HACCP procedures, and food safety audits, must be kept and reviewed
to monitor compliance with the food safety program.

Equipment Monitoring
The maintenance and sanitation of food-contact equipment should be
regularly monitored to ensure that it is in good working condition and
contamination-free.

Temperature Monitoring
The temperature of food storage areas should be regularly monitored to
ensure food is stored at the appropriate temperature to prevent the
growth of harmful bacteria.

Customer Feedback
Customer feedback can be a valuable tool for monitoring the
effectiveness of the food safety program. Businesses should encourage
customers to provide feedback and address any concerns raised.

Self-Assessment
Food businesses should regularly conduct self-assessments to evaluate
their food safety program and identify areas for improvement.

Benefits of Monitoring Operational Activities

Monitoring of operational activities to ensure that policies and procedures are followed in
the food safety program provides several benefits, including:

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Improved Food Safety

• By regularly monitoring operational activities, food businesses can ensure

that their food safety policies and procedures are followed effectively,
reducing the risk of foodborne illness.

Compliance with Regulations

• Monitoring helps food businesses to comply with the relevant food safety
regulations, such as the Food Standards Code, avoiding penalties and fines
for non-compliance.

Customer Confidence

• Food businesses can build customer confidence and improve their

reputation by demonstrating a commitment to food safety through
monitoring and implementing best practices.

Increased Efficiency

• Monitoring helps to identify areas for improvement in the food safety

program, enabling food businesses to improve productivity and streamline
their procedures.

Better Risk Management

• Monitoring helps food businesses to identify and manage potential food

safety hazards, reducing the risk of food recalls and liability.

Improved Employee Performance

• Monitoring helps ensure that employees follow food safety procedures,

improving their performance and contributing to a safer food environment.

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planning/policies-procedures-and-processes
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3.4 Manage response to incidents of uncontrolled food

hazards and oversee implementation of corrective
action procedures.

In Australia, the food industry is strictly regulated to ensure food products are safe for consumption. Despite best
efforts to control hazards, uncontrolled food hazards can occur, leading to foodborne illnesses and significant
reputational damage to the business. In such cases, it is essential to have a robust response plan to manage the
incident and oversee the implementation of corrective action procedures. Managing uncontrolled food hazard
incidents effectively can help minimise public health and safety risks.

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3.4.1 Implementation of Corrective Action Procedures

Corrective action procedures are an essential component of a food safety program. These
1.3.1 Resources
actions thata can
refer to the steps food assist
businessin managing
takes to identify conflicts
and correct or
anythreatening
food safety issues
that arise and(KE
situations prevent
4) similar issues from happening again.
The Hazard Analysis and Critical Control Points (HACCP) method, a proactive approach to
food safety that focuses on detecting and addressing possible hazards at every stage of the
1.3.1 Resources and
food manufacturing thathandling
can assist inismanaging
process, conflicts
the foundation orsafety
of the food threatening
programme.
situations (KE 4)
Response to Incidents of Uncontrolled Food Hazards
When uncontrolled food hazards occur, several steps are taken to respond and address the
1.3.1 Resources that can assist in managing conflicts or threatening
issue effectively.
situations (KE 4)
Containment:

The first step is to contain the problem to prevent it from spreading. Containments may
1.3.1 Resources
involve that can food
removing contaminated assist inthe
from managing conflicts
premises, isolating or threatening
the area where the issue
occurred, or stopping
situations (KE 4) food production until the problem is resolved.

Investigation:

1.3.1 Resources
An investigation that
should be can assist
conducted to in managing
determine conflicts
the cause or safety
of the food threatening
issue and
the extent of the
situations (KE 4) problem. Investigations involve collecting and analysing samples,
interviewing staff, and reviewing records and procedures.

Correction:
1.3.1 Resources that can assist in managing conflicts or threatening
Once the cause
situations (KEof4)
the problem has been identified, take immediate steps to correct it.
Correction may involve changing the food production process, providing additional training
to staff, or improving hygiene practices.
1.3.1 Resources that can assist in managing conflicts or threatening
Documentation:
situations (KE 4)
All steps taken in response to the incident should be documented, including the date and
details of the issue, the steps taken to correct it, and any changes made to prevent it from
happening again. This information should be made available to regulatory authorities, as the
law requires.

Reporting:

Depending on the severity of the issue, it may be necessary to report the incident to
relevant regulatory authorities, such as the Australian Agricultural Department, Water and
Environment Department, or the neighbourhood council.

Notification:

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In some cases, it may also be necessary to notify consumers and the public about the food
safety issue, especially if there is a risk to public health. Notifications involve recalling
contaminated food or issuing a public health warning.

Oversee Corrective Action Procedures

The implementation of corrective action procedures in response to incidents of
uncontrolled food hazards is typically overseen by a combination of internal and external
stakeholders, including:

Food Business Management:

• The food business management is responsible for implementing the corrective

action procedures and ensuring that all relevant measures are taken to correct
the problem and prevent it from happening again. Managing involves changing
the food production process, providing additional training to staff, or improving
hygiene practices.

Food Safety Supervisor

• The Food Safety Supervisor is responsible for overseeing the implementation

of the corrective action procedures and ensuring that all necessary steps are
taken to correct the problem and prevent it from happening again. The Food
Safety Supervisor may also be responsible for investigating the cause of the
issue.

Regulatory Authorities

• Regulatory authorities, such as the Australian Department of Agriculture,

Water and the Environment or the local council, may also oversee the
implementation of the corrective action procedures, especially if the incident
poses a risk to public health. Regulatory authorities may conduct inspections
to verify that the corrective actions have been implemented effectively and
may enforce penalties or sanctions if necessary.

Auditors and Inspectors

• Independent auditors and inspectors may also oversee the implementation of

the corrective action procedures, especially if the food business is subject to
third-party certification or accreditation.

Implementation of Corrective Action Procedures on Food Safety Program

using HACCP (KE 1)
Different options exist for structuring and implementing a food safety program using the
HACCP method. Some states and territories require certain food businesses to have a

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HACCP-based food safety program. This means that the food business must follow the
specific requirements set by the government to ensure their food is safe for consumers.
These requirements include identifying and controlling specific hazards, monitoring critical
control points, keeping records, and ensuring staff training in food safety.
Some food businesses may participate in voluntary food safety certification programs based
on the HACCP method. These programs are run by third-party certification bodies that
assess the business's compliance with HACCP-based food safety standards. By participating
in these programs, food businesses can demonstrate their commitment to food safety and
gain a competitive advantage by using the certification logo on their products and marketing
materials. In contrast, other food businesses develop customised HACCP plans based on
their unique food safety hazards and operations. This involves conducting a hazard analysis
to identify potential hazards and determining the critical control points at which those
hazards can be controlled or eliminated. The customised HACCP plan should also include
procedures for monitoring, corrective actions, verification, and record-keeping. By
developing a customised HACCP plan, food businesses can ensure they address the specific
hazards relevant to their operations.
On the other hand, food industries in Australia have developed their own HACCP programs
that are tailored to their specific requirements. These programs provide detailed guidance
on the specific hazards and critical control points relevant to the industry, as well as
monitoring, verification, and record-keeping procedures. By implementing an industry-
specific HACCP program, food businesses can ensure they follow best practices for their
particular industry.
Implementing a food safety program using the Hazard Analysis and Critical Control Points
(HACCP) method as the basis involves the following steps.

Assemble a HACCP team:

A HACCP team should be established to lead the program's implementation, consisting of

individuals from various areas of the food business, such as food production, quality control,
and food safety.

Train the HACCP team:

The HACCP team members should be trained on the principles and practices of HACCP and
the requirements of the specific food safety program.

Conduct a hazard analysis:

The HACCP team should conduct a thorough hazard analysis to identify all potential
physical, chemical, and biological hazards at each stage of food production.

Determine the critical control points (CCPs):

Based on the hazard analysis results, the HACCP team should identify the critical control
points where hazards can be effectively controlled or prevented.

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Establish critical limits:

The HACCP team should establish critical limits for each CCP, specifying the maximum or
minimum values that must meet to prevent or eliminate the identified hazards.

Develop monitoring procedures:

The HACCP team should develop procedures for regularly monitoring the CCPs to ensure
that they are operating within the established critical limits.

Develop corrective actions:

The HACCP team should develop procedures for taking corrective action when monitoring
reveals that a critical limit has been exceeded.

Develop record-keeping and documentation procedures:

The HACCP team should develop procedures for documenting all monitoring and corrective
action activities and maintaining records of these activities for review and audit purposes.

Conduct verification procedures:

The HACCP team should conduct periodic evaluations of the entire HACCP program to
ensure that it works effectively and that all CCPs operate within the established critical
limits.

Implement the program:

The HACCP team should implement the food safety program, following the established
procedures and monitoring and verifying the program on an ongoing basis.

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3.5 Make changes to practices that led to the food

safety breach and document, communicate and
implement changes.

The food industry is heavily regulated, and food businesses must implement food safety programs and procedures
to ensure food products are safe for consumption. However, despite best efforts to control hazards, food safety
breaches can occur, and it is essential to take corrective action to prevent future incidents. Making changes to
practices that led to the food safety breach is crucial in ensuring that food products are safe for consumption. It is
equally important to document, communicate, and implement these changes to ensure that employees in the
business know the new procedures and policies.

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3.5.1 Changing of Practices in Food Safety Program

Practices refer to the procedures and systems companies use to ensure the safety and
qualityCross-cultural
1.3.2 of the food they produce and distribute.(KE
communication These practices
5.6) can encompass
threatening a wide
situations
range of activities.
(KE 4)
Reasons for Changing Practices in Food Safety Program
There are several reasons why practices in a food safety program need to be changed,
1.3.2 Cross-cultural communication (KE 5.6) threatening situations
including:
(KE 4)  Advances in Technology and Science: As new technologies and scientific findings
emerge, technology can incorporate them into food safety practices to improve
their effectiveness.
1.3.2 Cross-cultural
 communication
Increased Consumer (KE 5.6)are
for Safe Food: Consumers threatening situations
becoming increasingly
concerned about the safety of the food they consume, and companies may
(KE 4) change their practices in response to this demand.
 Food Safety Breaches: Incidents of food contamination or food poisoning can
occur, leading to changes in food safety practices to avert future occurrences of
the same situations.
1.3.2 Cross-cultural communication (KE 5.6) threatening situations
 New laws governing food safety may be passed by the government, forcing
(KE 4) businesses to modify their operations to comply.
 Changes in Food Production Processes: As food production processes evolve,
food safety practices may need to be changed to keep up with these changes
and ensure that the food produced is safe for consumption.
1.3.2 Cross-cultural communication
 International Trade (KE 5.6)may
Requirements: Companies threatening
need to changesituations
their food
(KE 4) safety practices to meet the requirements of other countries they are exporting
to or to comply with international food safety standards.

FoodCross-cultural
1.3.2 Safety Breach communication (KE 5.6) threatening situations
(KE 4) changes to practices that led to a food safety breach and effectively document and
To make
communicate, businesses and companies can take the following steps:

1.3.2 Cross-cultural communication (KE 5.6) threatening situations

(KE 4)

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 Investigation: Conduct a thorough investigation of the food safety breach to

identify the root cause and determine the necessary changes that need to be
made.
 Documentation: Document the findings of the investigation and the changes
that will make to improve food safety practices. This documentation should
include a clear and detailed description of the changes, the reasons for the
changes, and the expected outcomes.
 Communication: Communicate the changes to relevant stakeholders, including
employees, suppliers, customers, and regulatory agencies. Communication can
be done through internal memos, company newsletters, and public
announcements.

 Implementation: Implement the changes to food safety practices.

Implementation involves updating food safety regulations, improving supply
chain management, increasing transparency, providing food safety education,
improving product traceability, and collaborating with relevant organisations.
 Regularly assess the efficiency of the adjustments to ensure they produce the
expected results and spot any areas that make it even better.
 Continuous improvement: Continuously review and improve food safety
practices based on new findings, emerging technologies, and changes in
consumer demand to ensure that the food produced and consumed in Australia
is safe and high-quality.

Implementing Changes to Practices in a food safety program

Implementing changes to practices in a food safety program involves several key steps,
including:

Develop a Plan:

Develop a comprehensive plan for implementing the changes, including a clear timeline, a
description of the changes, the reasons for the changes, and the expected outcomes.

Communicate the Changes:

Communicate the changes to relevant stakeholders, including employees, suppliers,

customers, and regulatory agencies. Communication can be done through internal memos,
company newsletters, and public announcements.

Update Relevant Policies and Procedures:

Update relevant policies and procedures to reflect the changes to food safety practices. This
may involve updating food safety regulations, supply chain management processes, team
member training programs, and product traceability systems.

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Provide Training:

Provide food safety training to employees to confirm that they are knowledgeable and
competent to produce and distribute safe food products.

Monitor Implementation:

Regularly monitor the implementation of the changes to ensure that they are being carried
out effectively and achieving the desired outcomes.

Evaluate the Changes:

Regularly evaluate the changes to determine their effectiveness and identify areas for
further improvement.

Continuously Improve:

Continuously review and improve food safety practices based on new findings, emerging
technologies, and changes in consumer demand to ensure that the food produced and
consumed in Australia is safe and high-quality.

Below are 5 examples of food safety breaches:

Contamination of food products with bacteria or foreign objects:

If a food product is contaminated with bacteria or foreign objects, the incident must be
documented, and corrective actions must be taken immediately. This could include
communicating the incident to employees through meetings or training sessions, and
implementing changes such as improving cleaning and sanitation procedures, ensuring
employee hygiene standards are met, and implementing regular equipment maintenance
checks.

Allergic reactions caused by undeclared allergens:

If a food product contains undeclared allergens, the incident must be documented, and
corrective actions must be taken immediately. This could include communicating the
incident to employees through training sessions and implementing changes such as
improving labelling procedures, implementing ingredient verification processes, and training
employees on the importance of accurate labelling.

Temperature abuse of food products:

If a food product is found to have been exposed to temperature abuse, the incident must be
documented, and corrective actions must be taken immediately. This could include
communicating the incident to employees through meetings or training sessions and
implementing changes such as improving storage and handling procedures, implementing
regular temperature monitoring and recording, and training employees on the importance
of maintaining correct temperatures.

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Improper cleaning and sanitation of food processing equipment:

If food processing equipment is improperly cleaned and sanitised, the incident must be
documented, and corrective actions must be taken immediately. This could include
communicating the incident to employees through training sessions and implementing
changes such as improving cleaning and sanitation procedures, implementing regular
equipment maintenance checks, and training employees on the importance of proper
cleaning and sanitation.

Cross-contamination of food products:

If a food product is found to be contaminated through cross-contamination, the incident

must be documented, and corrective actions must be taken immediately. This could include
communicating the incident to employees through meetings or training sessions and
implementing changes such as improving food handling procedures, implementing colour-
coded utensils and equipment, and training employees on the importance of preventing
cross-contamination.

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Safety-Standards-(Chapter-3).aspx
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3.6 Maintain food safety management documents.

Maintaining accurate and up-to-date food safety management documents is crucial for ensuring that food
products are safe for consumption. These documents outline the food safety procedures and protocols that
businesses need to follow to ensure that their products are safe and comply with relevant regulations.
Maintaining these documents also helps businesses to demonstrate compliance during regulatory inspections and
audits.

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3.6.1 Food Safety Management Documents (KE 7)

Food safety management documents refer to written procedures, plans, and records
demonstrating how a food business complies with the relevant food safety regulations.
These documents identify and control food safety hazards and ensure that the food
produced is safe for human consumption.
Food safety management is governed by the Food Standards Code, which outlines the
requirements for food safety in all food production and handling stages. The Code sets out
the standards for food safety and hygiene, including requirements for food premises, food
handling, and food storage.

Audit Reports (KE 7.1)

Audit reports are an essential component of food safety management documents. An audit
report is a written record of the findings of a food safety audit, which is an assessment of a
food business's compliance and with the relevant food safety regulations. An audit aims to
identify any food safety hazards evaluate the effectiveness of the food business's food
safety management system.
Independent auditors or food safety consultants typically conduct food safety audits. They
may be conducted internally within the food business or by an external body. Size,
complexity, kind of the food industry and type of food produced will determine the
frequency and extent of the audit.
A typical food safety audit report will include the following information:

Summary of the audit scope and objectives

List of food safety standards and regulations reviewed during the audit

Description of the food business's food safety management system

Identification of any food safety hazards or non-conformances found

during the audit

Recommendations for improvement to the food safety management

system

Action plan for the food business to address any non-conformances or

hazards identified during the audit

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Audit Tables (KE 7.2)

Audit tables are often used in food safety management documents to document the results
of a food safety audit. They provide a systematic and structured way of recording the audit
findings. They identify areas where the food business may be non-compliant with the
relevant food safety regulations.
An audit table typically includes the following information:

 Audit standard or regulation: The specific food safety standard or regulation

being evaluated during the audit.
 Observations: A detailed account of the findings from the audit.
 Conformance: A rating or assessment of the food business's compliance with the
standard or regulation. Record conformance as "compliant", "non-compliant", or
"partially compliant".
 Where non-compliance has been found, recommendations are made for
strengthening the food business's food safety management system.
 Responsible person: Responsible for addressing the recommendations and
ensuring ongoing compliance with the standard or regulation.
 Due date: The recommendations should be implemented or the next audit date.

Below is an example of an audit table for a food safety audit:

Food Safety Audit Checklist Item Observation /

Yes No N/A Comment

Are all employees trained in food safety procedures? [] [] []

Are proper handwashing facilities available and being
used correctly? [] [] []
Are all food products stored at the correct
temperature? [] [] []
Are all food products labelled with the correct
information? [] [] []
Are all food handling and preparation surfaces clean
and sanitised? [] [] []
Are all food products being cooked to the correct
temperature? [] [] []
Is the food storage area clean and free of pests? [] [] []
Are all food products being transported safely and
securely? [] [] []

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Is the staff following the correct waste disposal

procedures? [] [] []
Are any corrective actions necessary? [] [] []
In this table, the auditor would check off "Yes" or "No" or "N/A" for each item on the
checklist. Observations or comments about each item would also be included.

Customer Complaint Forms (KE 7.3)

A customer complaint form serves as a mechanism for customers to report any issues with
their food, such as concerns about food safety or quality. The form should include the
following information:

The date and time of the complaint

The name and contact details of the customer

A description of the complaint

The name of the food item(s) involved

The date(s) and time(s) consumed the food

The location where the food was purchased or

consumed

Having a customer complaint form helps food businesses keep track of any concerns their
customers raise and take appropriate action to address them. The complaint form can
include investigations into the cause, corrective actions to prevent similar issues from
happening again, and follow-up with the customer to ensure their concerns have been
addressed.

Food Flow Diagrams (KE 7.4)

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A food flow diagram visually represents the steps involved in the food production process,
from receiving raw materials to selling the finished product. It provides a clear overview of
food handling, preparation, storage, and the equipment and facilities used in the process.
The food flow diagram should include the following information:

 A description of the food production process, including the receipt of raw

materials, preparation, cooking, cooling, storage, and sale of the finished
product
 The names of the equipment and facilities used in the process
 The types of food packaging and storage containers used
 Temperature controls are used to ensure food safety.
 The food safety controls in place, such as hand washing, personal hygiene, and
cleaning and sanitising procedures

The food flow diagram helps food businesses identify potential food safety hazards during
food production, such as cross-contamination or the growth of harmful bacteria. By
identifying these hazards, food businesses can implement appropriate controls to minimise
the risk of foodborne illness.

Food Production Records (KE 7.5)

A food production record is a document that tracks food production from raw materials to
the finished product. It records the critical food safety and quality control measures taken
during production.
The food production record should include the following information:

 The date and time of production

 The name and type of food product produced
 The names and quantities of raw materials used
 The cooking, cooling, and storage temperatures for each stage of the production
process
 The cleaning and sanitising procedures used for equipment and facilities
 Any corrective actions are taken in response to deviations from the food safety
management system
 The name and signature of the person responsible for each stage of the
production process

The food production record helps food businesses demonstrate compliance with food safety
regulations and ensure that food safety and quality are maintained throughout the
production process. It can also be used as evidence during a food safety investigation or
audit.

Hazard Analysis Table (KE 7.6)

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Hazard Analysis Tables are typically part of a food safety program that food businesses
require under the Food Standards Code. The Hazard Analysis Table aims to identify potential
hazards in the food business and assess the risk associated with each hazard.
A Hazard Analysis Table typically includes the following information:

 Hazard: A description of the potential hazard, such as physical, chemical,

biological or allergenic.
 Severity: An assessment of the severity of the hazard, such as low, medium or
high.
 Likelihood: An assessment of the likelihood of the hazard occurring, such as rare,
occasional or frequent.
 Control measures: A description of the measures in place to control the hazard,
such as good manufacturing practices, allergen management, pest control or
temperature control.
 Verification: A description of the methods used to verify that the control
measures are effective, such as monitoring, testing, or inspection.
 Responsible person: The person responsible for implementing and monitoring
the control measures.

This information prioritises the hazards and ensures that appropriate control measures are
in place to manage the risk associated with each hazard.

Incident Reports where Food Hazards are found not to be Under Control (KE
7.7)
Where food hazards are not under control, incidents are reported to the relevant state or
territory food safety regulatory authority. These reports aim to identify the root cause of the
problem and ensure that appropriate corrective and preventive actions are taken to prevent
similar incidents from occurring in the future.
Typically, incident reports include the following information:

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Date and time of the incident

Location of the incident

Description of the incident, including the type of food and the nature
of the hazard

Details of the person(s) involved, including the name, position, and

contact information

Results of any tests or examinations conducted to determine the

cause of the incident

Steps taken to correct the problem, including any corrective actions and
preventive measures implemented

Signature of the person responsible for the report

Below is an example of an incident report where food hazards were found not to be under
control:
Date of Incident: 20th March 2023
Time of Incident: 12:30 pm
Location: Richie’s Restaurant

Incident Description:

During a routine food safety inspection, it was discovered that several food safety hazards
were not under control at Richie’s Restaurant. Specifically, it was found that the
temperature of the cold storage unit was not being properly monitored, and several food
items were being stored at unsafe temperatures. Additionally, it was observed that several
employees were not following proper hand-washing procedures and were handling food
without gloves.

Immediate Actions Taken:

Upon discovering these hazards, the food safety inspector immediately notified the
restaurant manager and advised that corrective actions needed to be taken. The unsafe
food items were removed from the cold storage unit and properly disposed of. The
employees were retrained on proper hand washing and glove usage procedures.

Follow-up Actions Taken:

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Two weeks later, a follow-up inspection was conducted to ensure corrective actions were
taken and the food safety hazards were under control. The restaurant provided
documentation showing that they had installed temperature monitoring devices and
regularly checked the cold storage unit to ensure it was within safe temperature ranges. All
employees had been retrained on proper food handling and hygiene procedures.

Changes Implemented:

To prevent similar incidents in the future, Richie’s Restaurant implemented a new system of
regular temperature monitoring checks. It provided additional training to all employees on
proper food handling and hygiene procedures. They also created a new standard operating
procedure (SOP) manual to ensure that all employees followed the correct procedures
consistently.

Policies, Procedures and Product Specifications (KE 7.8)

Policies, procedures, and product specifications are critical components of a food safety
program that food businesses require under the Food Standards Code.

Policies:

A food safety policy is a written statement of the business's commitment to food safety. It
establishes the tone for the entire organisation and explains the overarching goals and
objectives of the food safety programme. It should be examined and updated regularly to
consider any changes in the food industry.

Procedures:

The precise actions taken to ensure food is wholesome and fit for ingestion are procedures.
They must be thorough, simple to comprehend and contain precise instructions on how to
carry out each duty. Procedures should be periodically reviewed and revised to reflect
changes in the food industry or the Food Standards Code.

Product Specifications:

Product specifications are detailed descriptions of the food products the business produces
or sells. They include information on the ingredients, the processing methods, and the
packaging and labelling requirements. Product specifications ensure that the products meet
the required food safety standards and are suitable for consumption.

Records of the Monitoring of Hazard Controls (KE 7.9)

Various regulations and standards require businesses to maintain records related to hazard
controls, health and safety, and food safety. Some of the records that may be required by
local legislation include the following:

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Hazard Control Records (KE 7.9.1)

• This may include records of risk assessments, Hazard analysis and critical
control points (HACCP) plans, incident investigations, and the
implementation and monitoring of control measures.

Illness register (KE 7.9.2)

• This is a record of all incidents of illness or injury that occur at the workplace
and is used to identify trends and areas for improvement.

List of Suppliers (KE 7.9.3)

• This may include a record of all suppliers used by the business, along with
details of the products or services they provide.

Temperature Control Data (KE 7.9.4)

• This may include records of temperature readings taken during food storage,
transport, and preparation and is used to ensure that food is kept at safe
temperatures.

Training Logs (KE 7.9.5)

• This records all training provided to employees, including the training

content, the date provided, and the names of those who attended.

Verification Records (KE 7.10)

One necessary document type within a food safety management system is verification
records, demonstrating that food safety control measures are being implemented
effectively.
Some examples of verification records in the food industry include:

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Temperature Records

• This may include temperature readings taken during storage, transport, and
food preparation to ensure that food is kept at safe temperatures.

Cleaning and Sanitation Records

• This may include records of cleaning and sanitation activities, such as the type
of cleaning agent used, the frequency of cleaning, and the results of
environmental swabbing.

Pest Control Records

• This may include records of pest control activities, such as the type of pest
control measures used, the frequency of pest inspections, and the results of
pest monitoring.

Calibration Records

• This may include records of the calibration of equipment used in the

production and handling of food, such as thermometers and scales, to ensure
that they are accurate.

Hazard analysis and Critical Control Points (HACCP) Records

• This may include records of hazard analysis and the implementation of critical
control points, such as monitoring critical limits, the results of corrective
actions, and reviewing and updating the HACCP plan.

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Video Title: Food Safety Management Tools

Video Title: Resolving workplace conflict

https://www.foodstandards.gov.au/foodsafety/standards/review/pages/defa
ult.aspx
https://ww2.health.wa.gov.au/Articles/F_I/Food-safety-management-tools-
for-environmental-health-practitioners

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https://www.sahealth.sa.gov.au/wps/wcm/connect/public+content/sa+healt
h+internet/public+health/food+safety+for+businesses/food+safety+manage
ment/food+safety+management+tools+standard+3+2+2a

Refer the chapter 3 in the self-study guide to get more information about
topic.
You will need to provide answers to the questions given in the self-study
guide.

Refer the chapter 3 in the class activity book to perform activities related to
the topic.
You will need to provide answers to the questions and complete the given
activities in the class activity book.

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Chapter 4- Participate in Food safety

Audit

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 Participating in a food safety audit is a critical component of ensuring that a food business complies with food
safety regulations and produces safe food for consumers. During a food safety audit, a trained auditor will
SITXFSA008- Develop and Implement a food safety program.
review the business's food safety management systems and practices to identify potential hazards and assess
whether appropriate controls are in place to mitigate those hazards.
As food safety audit participants, individuals should be prepared to provide documentation and information
about the food business's food safety management systems, such as HACCP plans, temperature logs, cleaning
and sanitation records, and training records. They should also be prepared to demonstrate their knowledge and
understanding of food safety principles and practices.
The audit process typically involves a combination of document review, observation, and interviews with staff
members. The auditor may also take environmental swabs or samples to test for the presence of pathogens or
other contaminants.
The findings of the food safety audit will be documented in a report, which may include recommendations for
improvement or corrective actions. The food business needs to take these recommendations seriously and take
steps to address any deficiencies identified during the audit.
Participating in a food safety audit can be a valuable learning experience for food business owners and
employees, as it provides an opportunity to identify areas for improvement and ensure that the business is
producing safe food for consumers.

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What will you learn from this chapter?

In this chapter, you will learn the following points:

In this chapter, you
1.1. will learn
Identify the following
potential points:
for conflict and take swift and
tactful action
4.1. Respect differences to prevent
in personal escalation.
values and beliefs, linguistics and
cultural differences and their
1.2. Identify importance
situations whereinpersonal
the development
safety of of
relationships. customers or colleagues may be threatened and
organise
4.2. Participate in food appropriate assistance.
safety program audits and provide assistance to
inspectors. 1.3. Identify and use resources to assist in managing
conflict.
4.3. Retain records of food audits according to legislative requirements.
1.4
1.5
1.6
1.7

What will you learn from this chapter?

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4.1 Ensure food safety program is audited as required

by legislation.

Food safety is regulated by state and territory governments, which have established laws and regulations to
ensure that food businesses produce safe and suitable food for consumers. One key requirement for food
businesses is to develop and implement a food safety program that identifies and controls potential hazards in the
food production process.
Regular audits of their food safety programs are required by legislation to ensure that food businesses comply
with food safety regulations and produce safe food. These audits are typically conducted by trained auditors who
review the food safety program documentation, observe the business's practices, and interview staff members to
assess their knowledge of food safety principles and procedures.
The frequency and scope of food safety audits vary depending on the size and type of the food business and the
risk associated with the food products they produce. High-risk food businesses, such as those producing ready-to-
eat foods, may require more frequent and comprehensive audits than low-risk businesses.
Auditing a food safety program is essential to ensuring that food businesses comply with food safety regulations
and produce safe food for consumers. By identifying potential hazards and ensuring that appropriate controls are
in place, food safety audits help to prevent foodborne illness and protect public health.

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4.1.1 Auditing Requirements by Legislation

Auditing guides evaluate a food business's food safety program to ensure that it meets the
necessary standards and regulations set by the government. Auditing includes checking the
procedures, practices, and systems used to handle, prepare, and store food to prevent
foodborne illness.
Government organisations like the Department of Health or the local council and
independent third-party auditors perform the auditing. Food safety program auditing aims
to ensure that food businesses comply with the Standards set by the Australia New Zealand
Food Standards Code, which lays out the requirements for safe food handling, preparation,
and storage.
The auditing process typically involves a review of a food business's policies and procedures
and physically inspecting the facilities and equipment used to prepare food. The auditor
may also observe the food handling practices of the staff and check the temperature control
measures used to prevent food spoilage and contamination.

Legislation in Auditing of Food Safety Program

Legislation related to food safety program auditing is primarily governed by the Food
Standards Australia New Zealand (FSANZ) Act 1991 and the Food Safety Standards of the
Australia New Zealand Food Standards Code.
The FSANZ Act sets out the regulatory framework for food safety in Australia and New
Zealand, including establishing FSANZ, which is responsible for developing and administering
food standards in both countries. The Food Safety Standards of the Australia New Zealand
Food Standards Code are mandatory requirements that must be followed by food
businesses to ensure that food is safe and suitable for human consumption.
Additionally, state and territory governments also have their food safety legislation, such as
the Food Act 2003 in Victoria, which provides for regulating food businesses, including the
requirement for food safety program auditing.
Food safety program auditing is also covered by the Australia-New Zealand Food Safety
Convention, which sets out the cooperative arrangement between the federal, state, and
territory governments for developing and enforcing food safety standards in Australia.

Audit Requirements

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The Act requires the following.

During an audit, a food safety auditor verifies that a company complies with the following:

it's an initiative for food safety

the Law

the relevant Code requirements.

Proprietors of food premises must:

Takes advantage of a departmental auditor

Makes sure that there are copies of their food safety programme and
records on the premises.

Provide the auditor access to all the supporting paperwork for the food
safety programme.

If the business is entirely compliant after the audit, the auditor must submit an audit
certificate to the council within 14 days of presenting it to the company. That certification
must either be:

 a compliance certificate; or
 If an audit reveals non-compliance at the premises, a certificate stating that
corrective measures have been taken to remedy any shortcomings or
unresolved issues is required.

 Inspect food safety at predetermined intervals to determine whether a

programme is effective.
 Has been followed within the time frame of the audit is still sufficient as of the
audit date.
 The company is following the Code.
 The company has finished creating all necessary records.
 The company has corrected previously found non-conformances.
 A department-approved food safety auditor who is qualified to conduct an audit
of such a facility must undertake the audit of a food safety programme.

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The council requires this certificate to register the business. The auditor must notify the
local council and our Food safety section as soon as possible if any shortcomings pose a
severe risk of food being prepared or sold that is unsafe or unfit. Auditors who have been
approved carry identification to show that they are authorised and meet the requirements.
If the council requests a copy of any report the auditor has created, the property owner
must give it to the council.

Steps on Ensuring Food Safety Program is Audited

To ensure that a food safety program is audited as legislation requires, take the following
steps.

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Review the relevant legislation

Be familiar with the Food Standards Australia New Zealand (FSANZ) Act
1991, the Food Safety Standards of the Australia New Zealand Food
Standards Code, and any relevant state or territory legislation.

Implement a Hazard Analysis and Critical Control Points

(HACCP) system
Develop a HACCP system that meets the Food Safety Standards
requirements and ensures that it is in place and being adequately
followed by all staff.

Document the food safety program

Develop written food safety programs and procedures based on the

HACCP system and comply with the Food Safety Standards.

Provide regular food safety training

Ensure that all employees receive regular food safety training and
understand the procedures and practices outlined in the food safety
program.

Schedule regular internal audits

Regularly audit the food safety program internally to identify and

address any areas of non-compliance.

Engage an independent third-party auditor

Consider engaging an independent third-party auditor to perform a food

safety program audit to verify that the food safety program meets the
legislation requirements.

Keep records and maintain records of audits

Keep records of all food safety program audits and ensure they are up-
to-date.

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https://www.health.vic.gov.au/food-safety/food-safety-audits
https://www.sahealth.sa.gov.au/wps/wcm/connect/public+content/sa+healt
h+internet/public+health/food+safety+for+businesses/food+safety+audits/fo
od+safety+audits
https://www.foodhygieneaustralia.com.au/Food_Safety_Audits.html

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4.2 Participate in food safety program audits and

provide assistance to inspectors.

Food safety is a critical aspect of the food industry in Australia, and food businesses must comply with a range of
regulations and standards to ensure that the food they produce is safe for consumption. One key aspect of food
safety compliance is regularly auditing food safety programs by trained inspectors.
During a food safety program audit, inspectors review a food business's processes, policies, and procedures to
identify potential hazards and assess whether the business is effectively managing these risks. Food businesses
may assist inspectors by answering questions, providing access to records and documentation, and facilitating site
inspections to ensure that these audits are thorough and accurate.
Participating in food safety program audits and assisting inspectors is essential for food businesses to maintain
compliance with food safety regulations and standards. By working collaboratively with inspectors, businesses can
identify areas to improve their food safety practices, address potential hazards, and ensure that they produce
safe, high-quality food products. This can ultimately lead to improved public health outcomes and greater
consumer confidence in the safety and quality of the food they consume.

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4.2.1 Food Safety Program Audits

A Food Safety Program Audit comprehensively evaluates a food business's food safety
practices, procedures, and systems. The audit aims to assess compliance with the Food
Standards Australia New Zealand (FSANZ) and the National Food Safety Standards and
identify improvement areas.
Independent third-party auditing organisations, local government, or food safety
consultants usually conduct Food Safety Program Audits in Australia. During an audit, the
auditor will examine the food business' food safety procedures, processes, and
documentation, as well as observe food handling practices and the cleanliness and hygiene
of the premises.
The audit process is designed to help food businesses identify and address any food safety
risks, improve their food safety systems, and demonstrate their commitment to food safety
to customers, regulatory authorities, and other stakeholders.
In Australia, food businesses are encouraged to participate in regular Food Safety Program
Audits to ensure that their food safety practices are up-to-date and meet the requirements
of the FSANZ and the National Food Safety Standards. The audit results can also improve the
overall food safety culture within the organisation.

Participating in Food Safety Program Audits

Various organisations, including the local government, food safety consultants, and third-
party auditing companies, conduct audits for food safety programs.
To participate in a food safety program audit in Australia, follow these steps:

Familiarise the FSANZ standards:

Before participating in an audit, it's essential to understand the standards set by the FSANZ.
Standard will help you prepare for the audit and ensure that the food safety program meets
the required standards.

Contact the auditing organization:

If wanted to participate in an audit, it is necessary to contact the organisation conducting

the audit. Auditing organisations can find auditing organisations online or through
recommendations from other food businesses.

Schedule an audit:

Once identified the auditing organisation, schedule an audit by contacting them and
agreeing on a suitable time and date.

Prepare for the audit:

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Preparing the food business is essential before the audit. Audits include ensuring that all the
necessary documentation is in place, the food safety program is up-to-date, and all staff
members are aware of the audit.

Participate in the audit:

During the audit, the auditor will review the food safety program, processes, and
documentation. They will also observe food handling practices and check the cleanliness
and hygiene of the premises.

Address any non-conformances:

If the auditor identifies any non-conformances, it must address them promptly to ensure
that the food safety program complies with the FSANZ standards.

Providing Assistance to Inspectors during Food Safety Program Audits

A representative of a food business undergoing a food safety program audit in Australia, the
representative can assist inspectors by providing the following:

Access to the premises

Ensure that the inspector has easy access to all areas of the food business and can conduct
their audit without any restrictions

Documentation

Provide the inspector with all relevant documentation, including food safety plans, hazard
analysis and critical control point (HACCP) plans, training records, and other documentation
related to food safety.

Explanations

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Explain the procedures and processes in place to ensure food safety, and answer any
questions the inspector may have.

Demonstrations

Provide the inspector with demonstrations of food handling and preparation practices, and
show them how you control food safety hazards.

Cooperation

Cooperate fully with the inspector and provide any information or assistance they require.

Feedback

After the audit, ask the inspector for feedback on the food safety program and any
recommendations they may have to improve it.

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https://www.health.vic.gov.au/food-safety/food-safety-audits
https://www.foodauthority.nsw.gov.au/industry/audits-and-compliance
http://www.correctfoodsystems.com.au/about-cfs.html

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4.3 Retain records of food audits according to

legislative requirements.

Food safety is regulated by state and territory governments, which have established laws and regulations to
ensure that food businesses produce safe and suitable food for consumers. As part of these regulations, food
businesses must develop and implement food safety programs audited regularly to ensure compliance with food
safety standards and regulations.
One crucial aspect of food safety auditing is record-keeping. Food businesses are required to retain records of
their food safety audits in accordance with legislative requirements. These records may include audit reports,
corrective action plans, and evidence of implementing recommended improvements. The retention periods for
these records may vary depending on the jurisdiction and the type of audit conducted.
Maintaining records of food safety audits is important for food businesses as it demonstrates their commitment
to compliance with food safety regulations and standards. It also allows businesses to track their progress in
implementing improvements recommended during audits and identify ongoing improvement areas. Additionally,
retaining these records can assist food businesses in providing evidence of compliance during regulatory
inspections and audits, which can help to avoid penalties and fines.

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4.3.1 Record-keeping

Record keeping is documenting and retaining records of food safety activities, including
food safety audits. Keeping records provides a historical record of the food business's food
safety practices and demonstrates compliance with food safety standards.
Food businesses must keep records of food safety activities under food safety laws. These
records help to ensure that the food business is meeting its obligations and can be used to
demonstrate compliance with regulatory requirements. Record keeping in food audits
typically includes documenting the scope and results of the audit, any corrective actions
taken, the date of completion, and other relevant information such as training records,
temperature control and monitoring logs, food handling and storage procedures, and food
recall procedures.
It is essential to keep accurate and up-to-date records as they can be used as evidence in
legal proceedings and as a reference for future audits. It is recommended that food
businesses retain records for at least two years.

Records of Food Audits

Food businesses must keep records of food safety activities, including food safety audits, as
part of their obligations under food safety laws. These records help demonstrate
compliance with food safety standards and provide a historical record of the food business's
safety practices.
Examples of records that may need to be retained include:

 Documentation of food safety audits, including the audit's objectives and

findings, any corrective measures implemented, and the date completed the
audit.
 Training records for food safety, including the training content and the date,
provided it.
 Records of temperature control and monitoring, including logs of refrigeration
and cooking temperatures
 Records of food handling and food storage procedures, including
documentation of pest control activities
 Records of food recall procedures, including documentation of any food recalls
that have been conducted.

Significance of Record-keeping Food Audits

The recording of food safety operations, the continual improvement of food safety
processes, the traceability of food products, and the demonstration of conformity with food
safety requirements all depend on preserving records of food audits.

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 The documentation of food safety operations, ongoing process improvement for

food safety, traceability of food products, and compliance demonstration:
Documenting food safety operations, including food safety audits, aids food
firms in proving compliance with food safety standards and laws.
 Records of food safety audits can be used as evidence in legal proceedings if
there are any food safety issues or complaints.
 Keeping records of food safety audits allows food businesses to track their
progress over time and identify areas for improvement. Keeping records helps
ensure that food safety practices are continuously improving and that the
health and safety of consumers are protected.
 Records of food safety audits can be used to trace the history of food products,
which is essential in a food recall or contamination.
 Records of food safety audits provide a permanent record of the food business's
food safety practices. They can be used to demonstrate the steps taken to
ensure food safety to customers, stakeholders, and regulatory authorities.

Video Title: Food Safety Rating Scheme

Video Title: Resolving workplace conflict

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https://www.health.vic.gov.au/food-safety/food-safety-audits
https://saiassurance.com.au/news-resources/blog/preparing-for-your-food-
safety-audit

Refer the chapter 4 in the class activity book to perform activities related to
the topic.
You will need to provide answers to the questions and complete the given
activities in the class activity book.

Refer the chapter 4 in the self-study guide to get more information about
topic.
You will need to provide answers to the questions given in the self-study
guide.

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Chapter 5 - Evaluate and Revise Food

Safety Program

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 A food safety program is a set of policies, procedures, and practices designed to identify and control potential
hazards in producing, handling, and selling food products. These programs ensure food is safe for consumption
SITXFSA008- Develop and Implement a food safety program.
and meets relevant regulatory requirements.
It is essential to evaluate and revise it regularly to maintain the effectiveness of a food safety program. This
involves assessing the program's performance, identifying gaps or weaknesses, and making changes to improve
its effectiveness. This process is typically conducted through a structured review and evaluation process
involving various stakeholders, including management, employees, and external auditors.
Evaluating and revising a food safety program may involve a range of activities, including reviewing and
updating policies and procedures, training employees on new or revised practices, and implementing new
technologies or tools to support food safety management. The process may also involve conducting internal
audits or engaging external auditors to assess the program's effectiveness objectively.
Regularly evaluating and revising a food safety program is critical for ensuring that it remains up-to-date,
effective, and compliant with relevant regulations and standards. It allows food businesses to identify and
address potential hazards and risks, improve their food safety practices, and maintain consumer confidence in
the safety and quality of their products.

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What will you learn from this chapter?

In this chapter, you will learn the following points:

In this chapter, you
1.1. will learn
Identify the following
potential points:
for conflict and take swift and
tactful action
5.1. Conduct scheduled to prevent
review of foodescalation.
safety program in consultation
with colleagues.
1.2. Identify situations where personal safety of
5.2. Validate required
customersfood safety controls.
or colleagues may be threatened and
organise
5.3 Review policies, appropriate
procedures, assistance.
product specifications, monitoring
systems and record keeping
1.3. Identify methods,
and and revise
use resources as required.
to assist in managing
conflict.
5.4. Prepare and document amended food safety program and provide
to regulatory authorities
1.4 as required.
5.5. Communicate
1.5 changes and monitor inclusion in production
processes.
1.6
5.6. Identify and respond to additional training needs based on changes
to food safety1.7
practices.
What will you learn from this chapter?

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5.1 Conduct scheduled review of food safety program

in consultation with colleagues.

Food safety is a critical issue for businesses involved in producing, handling, and selling food products. Food
businesses must implement effective food safety programs to ensure that food products are safe for consumption
and meet regulatory requirements. These programs involve a range of policies, procedures, and practices
designed to identify and control potential hazards in the food production process.
However, developing a food safety program is not a one-time activity. It is important to conduct regular reviews
and evaluations to maintain the program's effectiveness. This process involves assessing the program's
performance, identifying gaps or weaknesses, and making changes to improve its effectiveness.
In Australia, scheduled reviews of food safety programs must be conducted in consultation with colleagues. This
ensures that all stakeholders are involved in the review process and that their feedback is considered when
making program changes. The review process may involve various activities, including assessing the program's
policies and procedures, evaluating employee training programs, and analyzing records of food safety incidents
and audits.
Conducting scheduled reviews of food safety programs is critical for ensuring that food products are safe for
consumption and meet regulatory requirements. By involving colleagues in the review process and making
necessary changes to the program, food businesses can improve their food safety practices, reduce the risk of
food safety incidents, and maintain consumer confidence in the safety and quality of their products.

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5.1.1 Consultation with Colleagues

1.3.1 Resources
Consultation that can
with colleagues assistopinions
is seeking in managing
and ideasconflicts orcolleagues
from relevant threatening
regarding implementing a food safety program. This consultation aims to gather information
situations (KE 4)
and feedback from experts in the field and use it to improve the overall food safety
program.

1.3.1 Resources
The food thatincan
safety program assist
Australia in managing
is designed to ensureconflicts or threatening
that food products sold in the
country are safe for consumption and meet the required standards. This consultation is
situations (KE 4) the program as it allows colleagues with different experiences and
essential in developing
perspectives to share their thoughts and ideas. By considering these inputs, the program
can be tailored to better address the needs of the industry and the community.
1.3.1 Resources that can assist in managing conflicts or threatening
The consultation process may involve meetings, surveys, or communication between the
situations (KEThe
relevant parties. 4) goal is to gather as much information as possible to ensure that the
food safety program is comprehensive, practical and meets the needs of all stakeholders.

1.3.1 Resources
Scheduled Reviewthat can Safety
of Food assist Program
in managing conflicts or threatening
situations (KEgoal
This schedule's 4)is to guarantee that the review is carried out methodically, that it
happens regularly, and that it maintains the program's effectiveness and relevance.
The schedule
1.3.1 shouldthat
Resources outlinecan
the assist
steps involved in the review
in managing process, including
conflicts examining
or threatening
the current program, identifying areas for improvement, and implementing necessary
situations (KE 4)
changes. It should also specify the timeline for conducting the review, such as annually or
biennially, and the deadlines for completing each step.
A schedule to review the food safety program helps ensure the process is organised and
1.3.1 Resources that can assist in managing conflicts or threatening
efficient. It also helps to ensure that the program remains relevant and effective over time
situations
by conducting (KE
the4)
review regularly and making necessary changes on time.

1.3.1 Resources that can assist in managing conflicts or threatening

situations (KE 4)

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A typical review schedule may include the following steps.

Benefits of Consultation Review of Food Safety Program

There are several benefits of conducting a consultation review of the Food Safety Program
with colleagues, including:

 Planning: This involves developing a plan for the review, including identifying
the relevant stakeholders and determining the scope of the review.
 Preparation: This involves gathering information and data on the current food
safety program and preparing any necessary materials for the review.
 Consultation: This involves holding meetings or discussions with relevant
stakeholders, including colleagues, to gather their perspectives and feedback on
the current program.
 Evaluation: This involves examining the current food safety program, including
its procedures and processes, and evaluating its effectiveness.
 Identification of areas for improvement: Based on the evaluation, this involves
identifying areas where the program could be improved or modified better to
meet the needs of the industry and community.
 Implementation of changes: Based on the feedback and suggestions gathered
during the consultation and evaluation, this involves making necessary changes
to the program.
 Follow-up: This involves monitoring the effectiveness of the changes made to
the program and making any additional changes as needed.

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Improved program effectiveness

• By gathering feedback and suggestions from colleagues with direct experience

with the program, the consultation review helps identify areas for
improvement and ensures that the program remains adequate and relevant.

Increased stakeholder involvement

• By including relevant stakeholders, such as colleagues, in the review process,

the consultation review increases their sense of ownership and responsibility
for the program, helping to build support for it.

Better decision-making

• By considering the perspectives and feedback of relevant stakeholders, the

consultation review provides valuable information that can use to make
informed decisions about the program.

Increased transparency and accountability

• By openly discussing the program and its strengths and weaknesses, the
consultation review helps to increase transparency and accountability,
enhancing trust in the program.

Enhanced stakeholder confidence

• By ensuring that the program remains practical and relevant, the consultation
review helps build stakeholders' confidence in the program and its ability to
meet their needs.

Cost-effectiveness

• By identifying areas for improvement and making necessary changes to the

program, the consultation review can help to reduce costs and improve
efficiency.

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ult.aspx

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5.2 Validate required food safety controls.

Food safety is a top priority for businesses producing, handling, and selling food products. Food businesses must
implement effective food safety controls to ensure that food products are safe for consumption. These controls
involve a range of policies, procedures, and practices designed to identify and control potential hazards in the
food production process.
However, implementing food safety controls is not enough to ensure their effectiveness. It is also important to
validate these controls to ensure they work as intended and effectively control potential hazards.
Validation of food safety controls involves a range of activities, including testing the effectiveness of the control
measures, verifying that they are being applied correctly, and assessing whether they reduce the risk of food
safety incidents. This process helps to identify any gaps or weaknesses in the food safety controls and provides
opportunities for improvement.
In Australia, the validation of required food safety controls is a legal requirement for food businesses. This ensures
that food products are safe for consumption and meet regulatory requirements. By conducting regular validation
activities, food businesses can improve their food safety practices, reduce the risk of food safety incidents, and
maintain consumer confidence in the safety and quality of their products.

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5.2.1 Validation of Food Safety Controls

Food safety controls are measures implemented by government agencies, food businesses,
and other stakeholders to ensure the safety and quality of food products. These controls
aim to minimise the risk of foodborne illness and protect consumers from consuming unsafe
or contaminated food.
In mentoring, people receive advice and assistance as they learn and develop food safety
skills. Mentoring involves pairing a more experienced food safety professional with a less
experienced one and providing hands-on training and coaching. Mentoring helps foster a
culture of food safety within the organisation and ensures that employees work together to
maintain a high level of food safety.
Through the Department of Agriculture, Water and the Environment, the Australian
government sets food safety standards and regulations that food businesses must follow.
The Food Standards Australia New Zealand (FSANZ) is responsible for developing these
standards and guiding the food industry to comply with them.

Food Safety Controls

Food safety controls are measures implemented in food businesses to ensure that the food
produced and sold is safe for consumption. Food safety controls aim to prevent foodborne
illness and other adverse health effects caused by consuming contaminated food.
Food safety controls are governed by the Food Standards Australia New Zealand (FSANZ)
and the relevant state and territory food regulatory agencies. The controls can include a
wide range of measures, such as:

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 Good Agricultural Practices (GAPs): To ensure that the raw ingredients used in
food production are safe and free from contaminants.
 Good Manufacturing Practices (GMPs): To ensure that food is produced in a safe
and hygienic environment, using equipment and facilities designed and
maintained to prevent contamination.
 Good Manufacturing Practices (GMPs): To ensure that food is produced in a safe
and hygienic environment, using equipment and facilities designed and
maintained to prevent contamination.
 Personal hygiene practices: To ensure that food handlers follow hygienic
practices, such as regular hand washing and wearing protective clothing, to
prevent food contamination.
 Temperature control: To ensure that food is stored and cooked at appropriate
temperatures to prevent the growth of harmful microorganisms.
 Cleaning and sanitising procedures: Ensure food contact surfaces are cleaned
and sanitised regularly to prevent contamination.
 Pest control: To ensure that pests, such as rodents and insects, are controlled to
prevent food contamination.
 Allergen control: To ensure that food containing allergens is appropriately
labelled and managed to prevent cross-contamination.

Tips for Validating Food Safety Controls

Here are some tips for validating food safety controls.

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Follow the HACCP principles

• Validation of food safety controls should be based on the principles of Hazard
Analysis and Critical Control Points (HACCP). This approach involves analysing
potential food safety hazards and implementing controls to prevent or
minimise these hazards.

Regularly monitor and document

• Regularly monitoring food safety controls is essential to ensure they function
as intended. Document the monitoring activities and any deviations from the
established procedures.

Engage an independent third-party auditor

• An independent third-party auditor can objectively assess the food safety
controls in place. These include reviewing the Food Safety Program,
monitoring records, and implementing the controls.

Review and update the Food Safety Program

• Food Safety Program: Regularly review it to ensure it remains relevant and
practical. Update the program to reflect any food business operations or
safety standards changes.

Train staff
• Ensure that all food handling and safety staff are trained and understand the
importance of following food safety controls. Training can include regular
training and refresher courses.

Maintain records of the Food Safety Program

• Maintain records of the Food Safety Program and any monitoring, review and
validation activities. These records should be available for inspection by
relevant food regulatory agencies.

Conduct internal audits

• Regular internal audits can help identify any gaps in food safety controls and
provide opportunities for improvement.

Collaborate with suppliers

• Collaborate with suppliers to ensure that the food safety controls in place
throughout the food supply chain are adequate.

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https://castlechem.com.au/food-safety-verification-and-validation/
https://www.agriculture.gov.au/biosecurity-trade/export/controlled-
goods/dairy/links/pasteurisers

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5.3 Review policies, procedures, product specifications,

monitoring systems and record keeping methods, and
revise as required.

Food safety is a critical aspect of the food industry, and businesses involved in producing, handling, and selling
food products must comply with stringent regulatory requirements. One of the key requirements is to establish
and maintain effective food safety policies, procedures, product specifications, monitoring systems, and record-
keeping methods.
It is essential to conduct regular reviews and revisions to ensure that these elements of a food safety program
remain effective. Reviewing policies, procedures, product specifications, monitoring systems, and record-keeping
methods involves systematically assessing each component to identify gaps, inconsistencies, or areas for
improvement.
Once identified, any necessary revisions or updates can be made to ensure that the food safety program remains
effective and compliant with regulatory requirements. This review process should involve consultation with
relevant stakeholders, such as employees and regulatory authorities, to ensure that the revised food safety
program meets the needs of all parties involved.
Conducting regular reviews and revisions of food safety policies and procedures is crucial in maintaining food
safety standards and preventing incidents that could harm consumers and damage the reputation of the food
business. Therefore, allocating sufficient resources and engaging qualified personnel to conduct these reviews and
revisions is essential.

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Organisational specifications and food safety procedures.

5.3.1 Review Food Safety Program

Policies, procedures, product specifications, monitoring systems, and record-keeping

1.3.1 Resources
methods that can assist
are critical components in managing
of a robust conflicts
food safety program. orelements
These threatening
help
ensure that food
situations (KE products
4) are safe and high-quality and that the supply chain is transparent
and traceable.
The following processes are routinely done to assess these components and make revisions
1.3.1 Resources that can assist in managing conflicts or threatening
as necessary:
situations (KE 4)
Review of policies and procedures
• The policies and procedures of a food business should be reviewed regularly
1.3.1 Resources that
to ensure that can
they areassist in managing
up-to-date and meet the conflicts or threatening
latest food safety
requirements. Any changes to the policies and procedures should be
situations (KE 4) and communicated to all employees.
documented

Review of product specifications

1.3.1 Resources that can assist in managing conflicts or threatening
• The product specifications for food products should be reviewed regularly to
situations (KEthat
ensure 4) they are accurate and reflect the latest food safety requirements.
Inform all the clients and suppliers of any modifications to the product
specifications.
1.3.1 Resources that can assist in managing conflicts or threatening
Review of monitoring systems
situations (KE 4)
• The monitoring systems for food safety should be reviewed regularly to
ensure that they are effective and meet the latest food safety requirements.
Any changes to the monitoring systems should be documented and
1.3.1 Resources thattocan
communicated assist in managing conflicts or threatening
all employees.
situations (KE 4)
Review of record-keeping methods
• The record-keeping methods for food safety should be reviewed regularly to
ensure they are accurate and meet the latest food safety requirements. Any
changes to the record-keeping methods should be documented and
communicated to all employees.

Implementation of changes
• Once the changes to policies, procedures, product specifications, monitoring
systems, and record-keeping methods have been identified, they should be
implemented as quickly as possible. The implementation process should be
well-planned and include training for all employees on the changes.

Indicators for Revision of Food Safety Program

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Several indicators may indicate a need to change policies, procedures, product

specifications, monitoring systems, and record-keeping methods in a food safety program.
Some of the most common include:

Changes in legislation:

The Food Standards Code, which governs the production, labelling, and sale of food in
Australia, is updated regularly to reflect the latest scientific knowledge about food safety.
When these changes are made, food businesses may need to update their policies,
procedures, and monitoring systems to comply with the new requirements.

Food safety incidents:

A food safety incident may indicate a need for change in the food safety program. For
example, suppose a food product is contaminated. In that case, the business may need to
review its product specifications and monitoring systems to guarantee that future
occurrences of instances like this be prevented.

Feedback from consumers:

Feedback from consumers can provide valuable information about the safety and quality of
food products. If a food business receives repeated complaints about the same issue, it may
indicate a need for change in the food safety program.

Feedback from regulators:

Feedback from food safety regulators, such as the Food Standards Agency, can provide
valuable information about the effectiveness of a food safety program. If a food business
receives a citation for a food safety violation, it may indicate a need to change the policies,
procedures, and monitoring systems.

Technological advancements:

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Technological advancements can provide new tools for improving food safety. For example,
the use of blockchain technology for traceability, or the implementation of advanced food
safety testing methods, may indicate a need for change in the food safety program.

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5.4 Prepare and document amended food safety

program and provide to regulatory authorities as
required.

Food businesses must have a robust food safety program to ensure that the food they produce is safe for
consumers. As part of this program, it is essential to periodically review and revise food safety policies,
procedures, product specifications, monitoring systems, and record-keeping methods.
When amendments are made to a food safety program, it is crucial to document these changes and provide the
updated program to regulatory authorities as required. This document provides evidence of a food business's
commitment to maintaining and improving its food safety practices and ensures they remain compliant with
regulatory requirements.
Preparing and documenting amended food safety programs involves a comprehensive and systematic approach
considering all aspects of the food business's operations. The updated program should be clear and concise,
outlining all the changes made and their rationale.
Regulatory authorities may require food businesses to provide them with a copy of their amended food safety
program periodically or in response to specific incidents. Failing to provide these documents can result in
penalties, fines, or even the suspension or revocation of the food business's license.

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5.4.1 Amended Food Safety Program

An amended Food Safety Program is a revision or modification made to an existing food
safetyResources
1.3.1 program to improve its effectiveness
that can in ensuring theconflicts
assist in managing safety of food products.
or threatening
Food safety programs
situations (KE 4) are lawfully required for food businesses operating in the country.
These programs aim to ensure that food products are safe for consumers by minimising the
risk of food contamination, illness, or other harm.
1.3.1 Resources
Documents that can
in Amended assist
Food in managing
Safety Program conflicts or threatening
situations (KE 4)
The documents that make up an amended food safety program will vary depending on the
specific requirements of the business and the nature of its operations. However, a typical
amended
1.3.1 food safetythat
Resources program
caninassist
Australia
inmay include theconflicts
managing following documents:
or threatening
situations (KE 4)
 Hazard Analysis: A document that identifies the potential food safety hazards
associated with the organisation's operations and assesses the likelihood and
severity of those hazards.
 Food Safety
1.3.1 Resources Controls:
that A document
can assist outlining theconflicts
in managing organisation's
or actions to
threatening
manage the recognised dangers to food safety, such as physical controls.
situations (KE 4)to the current food safety programme, including any improvements to
 Revisions
the hazard analysis and food safety controls, are summarised in the document
known as the Revised Food Safety Program.
1.3.1 Resources thatSafety
 Updated Food can Manual:
assist in
Thismanaging conflicts
document provides or threatening
detailed instructions and
situationsprocedures
(KE 4) for implementing the amended food safety program, including
training materials and record-keeping systems.
 Audit Records: Records of internal audits conducted to ensure that the
amended food safety program is being followed correctly, including findings and
1.3.1 Resources thatactions
any corrective can assist
taken. in managing conflicts or threatening
situations (KE 4)
Stages of Preparing an Amended Food Safety Program
1.3.1 Resources
The revised that
food safety can assist
programme in prepared
can be managing conflicts
by following or threatening
the stages listed below:
situations (KE 4)

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 Review existing food safety program: The first step is to review the existing food
safety program to identify areas needing amendments. Reviews will help to
understand the current state of the program and the areas that require changes
to improve the overall food safety of an organisation.
 Identify food safety risks: Once the existing food safety program is reviewed, it
should identify the food safety risks associated with the operations. Conducting
a hazard analysis involves identifying potential hazards at each stage of the food
production process and assessing the likelihood and severity of those hazards.
 Develop controls for food safety risks: Once identified, should develop controls
to mitigate them.
 Update food safety program: Once controls for food safety risks are developed,
update the program to reflect these changes. Updating has revised the food
safety manual, procedures, and training materials.

 Implement the amended food safety program: Once updated the food safety
program is, it should implement the changes. The implementation may involve
training employees on new procedures, updating record-keeping systems, and
conducting regular audits to ensure the program is followed correctly.
 Monitor and review the program: Regularly monitor and review the amended
food safety program to ensure it remains effective. It can include conducting
regular internal audits, reviewing feedback from employees and customers, and
regularly reviewing the program to identify areas for improvement.

Regulatory Authorities for Amended Food Safety Program

Regulatory authorities are responsible for overseeing amended food safety programs will
vary depending on the specific requirements of the business and the nature of its
operations. However, some of the leading regulatory authorities responsible for overseeing
amended food safety programs are:

Food Standards Australia New Zealand (FSANZ)

FSANZ is an independent statutory authority responsible for developing and administering

the food standards code, which sets the standards for the composition, labelling, and safety
of food products in Australia and New Zealand. FSANZ may review amended food safety
programs to ensure they comply with the food standards code.

State and Territory Food Safety Regulators

Each state and territory in Australia has its food safety regulator responsible for enforcing
food safety standards and conducting inspections of food businesses within its jurisdiction.
These regulators may review amended food safety programs to ensure they comply with
their jurisdiction's relevant food safety regulations.

Department of Agriculture, Water and the Environment

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The department is responsible for importing and exporting food products in Australia and
ensuring that imported products comply with relevant food safety standards. The
department may review amended food safety programs for imported products to ensure
they meet the relevant standards for import.

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5.5 Communicate changes and monitor inclusion in

production processes.

Communicating changes to food safety policies, procedures, and programs to employees and monitoring their
inclusion in production processes is critical to maintaining a safe and healthy food supply. Food businesses are
required by law to review and revise their food safety management plans regularly to ensure they are up-to-date
and effective in controlling food hazards.
Once changes have been made, it is essential to communicate them effectively to all relevant staff members and
ensure they understand the new procedures and requirements. This may involve training and information
sessions or updating standard operating procedures and work instructions.
Monitoring the inclusion of changes in production processes is also essential to ensure that they are followed and
that food hazards are effectively controlled. This may involve regular audits and inspections of the production
process and ongoing training and communication with staff members to reinforce the importance of food safety
practices.
By effectively communicating changes and monitoring their inclusion in production processes, food businesses
can help ensure they meet their legal obligations and maintain the trust and confidence of their customers.
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5.5.1 Production Processes

The production processes in a food safety program are the steps and procedures involved in
creating and manufacturing food products. These processes are designed to ensure that
1.3.2 Cross-cultural communication (KE 5.6) threatening situations
food is produced safely and hygienically and meets the standards and regulations set by the
(KE 4) authorities.
relevant
In a food business, changes in food safety programs or policies are typically communicated
to all relevant employees who may be affected by the changes, including production staff,
1.3.2 Cross-cultural
supervisors, communication
and managers. This ensures that all(KE
staff5.6) threatening
members situations
know the changes and can
incorporate them into their daily work practices.
(KE 4)
The relevant employees who monitor the inclusions in the production processes depend on
the specific business and the type of changes being made. For example, if a change is made
to a product specification or recipe, then the employees responsible for product
1.3.2 Cross-cultural
development communication
and manufacturing (KE 5.6)
would be responsible for threatening situations
monitoring the inclusion of the
(KE 4)
changes.
Communicating changes and monitoring their inclusion in production processes is essential
for ensuring food safety and preventing incidents of foodborne illness. When changes are
effectively communicated, employees can take necessary action to prevent hazards. Food
1.3.2 Cross-cultural communication (KE 5.6) threatening situations
safety incidents are likely reduced when the changes are monitored and incorporated into
(KE
daily4)work practices. Effective communication and monitoring of changes can also help
ensure compliance with regulatory requirements and maintain consumer trust in the food
products' safety and quality.

1.3.2 Cross-cultural
Communicate Changescommunication (KE 5.6) threatening situations
in Production Processes
(KE 4)
There are several ways to communicate changes in production processes, including:

1.3.2 Cross-cultural communication (KE 5.6) threatening situations

(KE 4)

1.3.2 Cross-cultural communication (KE 5.6) threatening situations

(KE 4)

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 SITXFSA008- Develop and Implement a food safety program.

 Internal memos and emails: This is an effective way to reach all employees and
keep them informed of the changes in production processes.
 Meetings and training sessions: Regular meetings and training sessions can be
used to discuss the changes in production processes and provide training on the
new procedures.
 Company intranet: A company intranet can be used to publish information
about the changes in production processes and make it readily available to all
employees.
 Notices and posters: Notices and posters can be displayed in prominent
locations throughout the food production facility to raise awareness of the
changes in production processes.
 Supplier and customer communication: Changes in production processes may
also impact suppliers and customers, so it is essential to communicate these
changes to them.
 Industry associations: Industry associations can be informed of the changes in
production processes to ensure that the wider food production industry is
aware of the revision of the food safety program.

Ways to Monitor Inclusion in Production Processes

Monitoring is a necessary component of the production processes in a food safety program,
as it helps ensure that the standards and procedures set out in the program are followed
correctly. Here are some of the ways that are included in the production processes of a food
safety program.

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Regular inspections and audits:

Regular inspections and audits of food production facilities can be

conducted to verify that the food safety programme is being adhered to
and that the production processes are being carried out correctly.

Team member training and certification:

Regular training and certification of food handlers can ensure they are
knowledgeable about the food safety program and follow the correct
procedures.

Documentation and record-keeping:

Detailed documentation and record-keeping of the food production

processes can aid in monitoring compliance with the food safety
programme and provide valuable information during a food safety
incident.

Critical control points (CCPs):

Critical control points (CCPs) are places that can control possible safety
hazards in the food production process. The HACCP (Hazard Analysis and
Critical Control Points) approach is utilised in food safety programmes in
Australia.

Use of food safety management systems:

Food safety management systems, such as the HACCP system, provides

a structured approach to monitoring and controlling food safety risks
and can be used to ensure that the food safety program is followed.

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https://www.fpe.net.au/food-safety-monitoring-processes/
https://www.foodstandards.gov.au/publications/pages/safefoodaustralia3rd
16.aspx

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5.6 Identify and respond to additional training needs

based on changes to food safety practices.

In the food industry, it is crucial to maintain high standards of food safety practices to ensure that customers are
not exposed to foodborne illnesses. As new hazards emerge and practices evolve, food businesses must remain
up-to-date with the latest techniques and regulations. Businesses need to identify and respond to additional
training needs based on changes to food safety practices to achieve this. This includes conducting regular
assessments of current practices and ensuring that employees are appropriately trained and equipped to handle
new requirements. By staying ahead of the curve and continually updating their training programs, food
businesses can maintain high food safety and protect their customers from harm.

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Organisational specifications and food safety procedures.

5.6.1 Changes to Food Safety Practices

Changes to food safety practices refer to modifications made to existing laws, regulations,
1.3.1 Resources
and procedures that the
to ensure canproduction,
assist indistribution,
managing andconflicts or ofthreatening
consumption safe and healthy
food. The Australian
situations (KE 4) government implements these changes through various agencies, such
as the Department of Agriculture, Water and the Environment, and Food Standards
Australia New Zealand.
1.3.1 Resources
Recent Changes tothat can
Food assist
Safety in managing
Practices conflicts or threatening
in Australia
situations (KE 4)
Here are some of the recent changes to food safety practices in Australia:

1.3.1 Resources that can

New Food Labeling assist in managing conflicts or threatening
Requirements
situations (KE 4)
• In 2017, the Australian government introduced new food labelling laws
requiring food manufacturers to provide more precise and comprehensive
information about the contents and origin of their products.
1.3.1 Resources that can assist in managing conflicts or threatening
Strengthened
situations (KE 4) Food Safety Regulations
• The government has also strengthened its food safety regulations, including
those related to the production, handling, and storage of food. These include
1.3.1 Resources
introducingthat can assist
new standards in managing
for food hygiene and conflicts orusing
sanitation and threatening
chemicals and preservatives.
situations (KE 4)
Implementation of the Food Safety Culture Framework

• he Food Safety Culture Framework was introduced in 2019 to encourage a

positive food safety culture in the food industry. The framework includes
guidelines and tools for food businesses to help them identify and address
potential food safety risks.

Food traceability

• Food traceability has received increasing attention from the government due
to the ability to track food from the farm to the plate. It is crucial for
guaranteeing food safety and the swift detection and containment of food-
borne illness outbreaks.

Mandatory Food Safety Training for Food Handlers

• In recent years, the government has made it mandatory for food handlers to
undergo food safety training. Training includes both food safety awareness
training and training in the use of food safety management systems.

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Additional Training Needs for Food Safety Practices

The specific additional training needs for food safety practices depend on the nature of the
changes that have taken place. However, some everyday training needs that may arise from
changes to food safety practices include:

 Understanding of updated food safety regulations and standards could include

changes to the food standards code, HACCP requirements, or other relevant
food safety laws.
 Food safety management systems: Businesses may need to adopt new food
safety management systems based on the Hazard Analysis and Critical Control
Points (HACCP) approach.
 Food safety procedures and protocols: Changes in food safety practices may
require businesses to update their food handling, preparation, and storage
procedures to ensure they meet the latest standards.
 Food allergens and labelling: There may be changes to how allergens are
managed and labelled on food products, requiring additional training for food
handlers and others involved in food production.
 Food safety in high-risk environments: Some changes may result in new
requirements for food safety in high-risk environments, such as hospitals and
care homes, which could necessitate additional staff training.
 Use of new technologies for food safety: Due to changes in food safety
procedures, people and organisations may need to familiarise themselves with
new tools and equipment for food safety, such as temperature-controlled
storage systems and food safety management software.

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Video Title: Accreditation

Video Title: Resolving workplace conflict

https://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foods
afetyfactsheets/foodsafetypracticesa70.aspx

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https://www.foodstandards.gov.au/industry/safetystandards/safetypractices
/skills/Pages/default.aspx
https://www.health.vic.gov.au/food-safety/food-handler-training

Refer the chapter 5 in the self-study guide to get more information about
topic.
You will need to provide answers to the questions given in the self-study
guide.

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 SITXFSA008- Develop and Implement a food safety program.

Refer the chapter 5 in the class activity book to perform activities related to
the topic.
You will need to provide answers to the questions and complete the given
activities in the class activity book.

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Glossary

CCP Critical Control Points

EHO Environmental Health Officers
FSS Food Safety Supervisor
FSANZ Food Standards Australia New
Zealand
GAP Good Agricultural Practices
GMP Good Manufacturing Practices
HACCP Hazard Analysis Critical Control Point
SOPs Standard Operating Procedures
The Code Food Standard Code
FSP Food Safety Program
MPN Most Probable Number
FIFO First in, First out

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