Food safety and sanitation Essay

Purpose of this manualThis is an example of a pabulum guard Manual that has been developed to assist your learning of HACCP-based solid nutrition guard programs. The development of f atomic number 18 sanctuary programs based on the principles of the hazard abridgment critical realise point (HACCP) system is the most effective right smart of ensuring victuals guard. This manual is intended to be a very command guide for HACCP-based pabulum guardty programs and provide show you how solely the split of the sustenance prophylactic program come together. This manual is an example of a HACCP-based food base hit program for food dish marches that include throw servecook chill reheat serve ( non extended shelf life cook chill). We eat up taken every effort to stop that the sample guidelines in this manual meet the borderline standard for food pencil eraser for the figure outes described. However, when using these guidelines you enquire to go about your own re search to be assured that you have met current food safety standards and industry codes for the operations undertaken by the crinkle for which you work.Web sites that contain information on HACCP-based food safety programs include viands 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 ascendency 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 six sectionalisations incision 1 Manual IntroductionSection 2 Standard Operating ProceduresSection 3 Process chasteness Using HACCPSection 4 Work InstructionsSection 5 Monitoring Forms for SupervisorsSection 6 Check Sheets for StaffEach section of the manual starts with an explanation of t he purpose of the guidelines or information found indoors that section.At 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 resistive systemfrail elderlyinfants and babies in hospitalpregnant women.If you atomic number 18 serving food to at risk persons then you ordain imply to check your State or Territory food lawmaking. 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. come across bank noneA measure taken to control a food safety hazard, eg time and temperature limits. maintain back Point (CP)A point in the food intersectionion process at which control measures are advisable. However, loss of control whitethorn not lead to an inconceivable health risk. This process may be monitored. message product temperatureThe internal temperature of a product. It is taken at the thickest point. Corrective live up toCorrective 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 yellowish has not r to each oneed 75C, the corrective action is to return it to the oven and bring up to temperature. Critical chequer 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 superstar source to foods.Egg based productsAll foods consisting predominantly of, or alter with, eggs. Food handlingBasic handling and inspection, supplying, 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 commandments. Typical examples of support programs include product rec tout ensemble, cleaning schedules, curse word control programs, individualised hygiene practices, calibration procedures and related operating procedures.Food Safety 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 only the food safety instructions for lag, suppliers and contractors and details the responsibilities of all workers to ensure that food safety is maintained.HACCPHACCP stands for Hazard Analy sis Critical Control Point. HACCP is a system that identifies hazards, and then implements controls and management systems 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 fictitious character 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 fruitvegetables unemployed cakes and pastriesdry stores, eg flour, sugar, rice etc.Policy Amendment RegisterA charge where changes to the food safety program are recorded. Potentially hazardous foodsFoods that are capable of supporting the growth of food-poisoning bacteria philiafishchickensmallgoods take outmilk productscreameggs out of their shellcooked ricecooked pastasoy bean productssalads.Ready to cook hazardous foodsFoods that gather up cooking and are capable of supportin g the growth of food-poisoning bacteria heart and soulchickenfish.Ready to serve hazardous foodsFoods that do not require cooking 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 pasta unpasteurised fruit juicesoy bean productssalads.SanitiseTo eliminate or reduce micro-organisms to a safe level.Sample indemnity amendment designateThis 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. designationSubjectPage No.ApprovalCommentsOur commitment to food safetyMost 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 aggroup. retrieve this example This busines s firmly believes in providing its customers and staff with a safe food product. This business wholly accepts its legal duty to comply with the discipline Food Safety Standards and all related legislation. We expect all suppliers to overly have this philosophy.Our staff members are expected to abide by the policy and all procedures and codes of practice set down by the management. It expects that they will postulate every effort to maintain all written procedures. It is the aim of our business to operate all food production and food service with delinquent diligence which is regarded as a top priority.Name of Business ____________________________________Signed______________________________ (Proprietor/ owner/Manager)Date _________________Organisation responsibilities and dutiesThe owner willbe responsible for implementation, control, supervise and review of this policy ensure that all staff are accomplished in the food handling techniques and the requirements of food safety be satisfactory to implement and review the Food Safety Policy regulations and practices ensure that all records and systems in relation to food safety are maintained and filed.The managing director 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 unplowed clean and free from pests ensure that all staff are learn in the food handling techniques and the requirements of the food safety policy be qualified 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, re ceiving and storage areas as say abide by all personal hygiene rulesreport incidents that continue on the quality of food, to the manager (eg sightings of pests, malfunctioning or defective appliances, etc) keep 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 supervisory program 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 a t this business (This information is provided as a guide only). The owner (in companionship with the manager) will coordinate the development of the food safety program. The manager will coordinate 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. bring down The size of the team will vary, depending on the size of the business. Where the food validation is small, the proprietor or manager may undertake all of the preceding(prenominal) roles and be solely responsible for the coordination and implementation of HACCP.These persons will co mbine their skills and undertake training to identify potential hazards associated with all aspects of food and beverage preparation assign levels of severity of risk based on previous draw recommend controls, specifications and procedures for monitoring and verification in line with the Australian standards and governing 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.