Food safety and sanitation Essay

Purpose of this manualThis is an example of a solid aliment rubber eraser Manual that has been developed to assist your learning of HACCP-based nutrient galosh programs. The development of nutrient galosh programs based on the principles of the hazard analysis critical moderate point (HACCP) system is the most effective way of ensuring regimen caoutchouc. This manual is mean to be a very general guide for HACCP-based pabulum golosh programs and go away show you how either the parts of the food safety program make it together. This manual is an example of a HACCP-based food safety program for food service processes that hold cook attendcook chill reheat serve (not extended shelf life cook chill). We have interpreted every effort to warrant that the sample guidelines in this manual meet the negligible standard for food safety for the processes described. However, when using these guidelines you carry to undertake your own research to be assured that you have met cu rrent food safety standards and industry codes for the trading operations undertaken by the employment for which you work.Web sites that contain information on HACCP-based food safety programs include Food Standards Australia New Zealand has information on the proposed food safety standard http//www.foodstandards.gov.au Department of Health, Victoria, Australia has food safety programs http//www.health.vic.gov.au/foodsafety/The NSW Food Authority has some good information http//www.foodauthority.nsw.gov.au/ Department of Health, Victoria, Australia, Foodsmart website http//www.foodsmart.vic.gov.au/FoodSmartWeb/ How to use this manualThis manual is divided into sextette sectionsSection 1 Manual IntroductionSection 2 Standard Operating ProceduresSection 3 Process Control Using HACCPSection 4 Work InstructionsSection 5 Monitoring Forms for SupervisorsSection 6 Check Sheets for StaffEach section of the manual starts with an explanation of the purpose of the guidelines or information found within that section.At run a risk personsA number of risk groups vulnerable to food-borne pathogens, have been identified. At risk persons include the sick, and people with a weak immune systemfrail elderlyinfants and babies in hospitalpregnant women.If you ar serving food to at risk persons then you provide need to check your State or Territory food legislation. If the legislation includes a code of practice to address the issue of pathogenic contamination, then you need to develop strategies within your food safety program to include this code.DefinitionsAQISAustralian Quarantine and Inspection Service.AuditAn independent check of a food safety system to show that procedures are being followed and that the system achieves its aims. CalibrateA check that measuring equipment is working, eg thermometers. Control measureA measure taken to control a food safety hazard, eg time and temperature limits. Control Point (CP)A point in the food employment process at which control m easures are advisable. However, loss of control may not lead to an unacceptable health risk. This process may be monitored. Core product temperatureThe internal temperature of a product. It is taken at the thickest point. Corrective actionCorrective action is the set of procedures to be followed when a deviation occurs in the production process, for example when the internal temperature of cooked roast chickenhearted has not r individuallyed 75C, the corrective action is to return it to the oven and bring up to temperature. Critical Control Point (CCP)A point in the food production process at which loss of control may result in an unacceptable health risk. This process must be monitored. Critical limitThe minimum standard (of the control measure) that has to be met to control the hazard, eg cooking to 75C. Cross-contaminationThe transferring of contaminants from one source to foods.Egg based productsAll foods consisting predominantly of, or thickened with, eggs. Food handlingBasic handling and inspection, preparation, cooking, cooling, processing, display, packaging, storage and transportation.Food safety control methodMethods and procedures used in the workplace to control food safety hazards include both support programs and specific hazard control limits or requirements. Typical examples of support programs include product recall, cleaning schedules, pest control programs, personal hygiene practices, calibration procedures and related operating procedures.Food pencil eraser ManualThe key document for a food safety program. It demonstrates how processes are analysed to identify potential hazards and how each potential hazard may be controlled. It contains all the food safety instructions for staff, suppliers and contractors and details the responsibilities of all workers to ensure that food safety is hold.HACCPHACCP stands for Hazard outline Critical Control Point. HACCP is a system that identifies hazards, and then implements controls and management sy stems to ensure the food product is safe for consumers. HACCP can be applied to any food service operation. HazardA biological, chemical or physical risk that may cause a food to become unsafe. ImperviousRefers to a typecast of surface that does not allow fluid to pass into it. Non- hazardous foodsFoods that do not normally support the growth of food-poisoning bacteria, such as fruitvegetablesunfilled cakes and pastries juiceless stores, eg flour, sugar, rice etc.Policy Amendment RegisterA register where changes to the food safety program are recorded. Potentially hazardous foodsFoods that are capable of load-bearing(a) the growth of food-poisoning bacteriameat anglechickensmallgoodsmilkmilk productscreameggs out of their shellcooked ricecooked pastasoy edible bean productssalads.Ready to cook hazardous foodsFoods that require cooking and are capable of supporting the growth of food-poisoning bacteria meatchickenfish.Ready to serve hazardous foodsFoods that do not require cookin g and are capable of supporting the growth of food-poisoning bacteria meat (for raw meat dishes)fish (for raw fish dishes)smallgoodsmilkmilk productscreameggs out of their shellcooked ricecooked pastaunpasteurised fruit juicesoy bean productssalads.SanitiseTo happen or reduce micro-organisms to a safe level.Sample policy amendment registerThis register is used to note any amendments, updates or improvements made to the Food Safety Manual. The Manager has responsibility for maintaining this register and communicating these changes to staff. Amendments RegisterNo.DateSubjectPage No.ApprovalCommentsOur commitment to food safety virtually Food Safety Manuals start with a statement of the organisational philosophy and responsibilities to food safety as well as identification of the members of the HACCP team. Consider this example This business firmly believes in providing its customers and staff with a safe food product. This business wholly accepts its legal duty to comply with the Na tional Food Safety Standards and all related legislation. We expect all suppliers to also have this philosophy.Our staff members are expected to abide by the policy and all procedures and codes of practice set round by the management. It expects that they will make every effort to maintain all written procedures. It is the aim of our business to operate all food production and food service with due diligence which is regarded as a top priority.Name of Business ____________________________________Signed______________________________ (Proprietor/Owner/Manager)Date _________________Organisation responsibilities and dutiesThe owner willbe responsible for(p) for implementation, control, monitoring and review of this policy ensure that all staff are trained in the food handling techniques and the requirements of food safety be adapted to implement and review the Food Safety Policy regulations and practices ensure that all records and systems in relation to food safety are maintained an d filed.The manager willbe responsible for the day-to-day implementation and control of food safety ensure that all records and systems in relation to food safety are maintained ensure that staff will follow all personal hygiene rulesensure that all work areas are kept clean and free from pests ensure that all staff are trained in the food handling techniques and the requirements of the food safety policy be qualify to implement and review the food handling techniques and the requirements of the food safety policy.All kitchen staff willbe responsible for food safety in the kitchen, preparation and storage areas be qualified to implement the food handling techniques and the requirements of the food safety policy complete all records and systems in relation to food safety in the kitchen, preparation, receiving and storage areas as directed abide by all personal hygiene rulesreport incidents that impact on the quality of food, to the manager (eg sightings of pests, break down or defe ctive appliances, etc) go along all work areas clean and free from pestsbe trained in food handling techniques and the requirements of the food safety policy report to the manager if they are suffering from any communicable disease. Other staff (eg assistants, bartenders, waiters, cleaners) will be responsible for food safety during serviceabide by the Food Safety Policy regulations and practicesabide by all personal hygiene ruleskeep work areas and equipment cleanreport incidents that impact on the quality of food, to the manager (egsightings of pests, malfunctioning or defective appliances, etc) report to their supervisor if they are suffering from any communicable disease. The HACCP teamThe following staff members are responsible for the implementation of the HACCP-based food safety program at this business (This information is provided as a guide only). The owner (in conjunction with the manager) will coordinate the development of the food safety program. The manager will coord inate the development of the food safety program. Staff representatives (ideally one from each section, eg kitchen, bar, wash up, store, cleaning) will play an important role in the team by advising on operation issues related to the food safety program.External expertise, eg consultant, food technologist or microbiologist, qualified in their field and in the principles of HACCP-based food safety programs will play an important role in the team by advising on issues related to the food safety program. Note The size of the team will vary, depending on the size of the business. Where the food establishment is small, the proprietor or manager may undertake all of the above roles and be solo responsible for the coordination and implementation of HACCP.These persons will combine their skills and undertake grooming to identify potential hazards associated with all aspects of food and beverage preparation assign levels of severity of risk based on previous experience recommend controls, specifications and procedures for monitoring and verification in line with the Australian standards and government regulations recommend appropriate corrective actions, including training for all staff, when deviations occur be familiar with, or be able to research, all relevant legislation/technical information related to the food safety plan.