Post on 10-Mar-2019
TOOL FOR THE DEVELOPMENT OF A
Food SafetyProgram
For Delivered MealsOrganisations
‘A step by step guide to help you developa food safety program’
2
Disclaimer
The purpose of this document 'Tool for the development of a Food Safety Program for Delivered Meals Organisations' is to
assist delivered meals organisations (DMOs) to develop and implement their own site-specific food safety programs. This tool
contains general information and is not intended to be a substitute for the professional judgement of the individual manager or
supervisor responsible for food safety. Managers or supervisors must have appropriate training in this area and must exercise
their own skill, care, and judgement with respect to the use of this tool and obtain appropriate expert advice regarding their
particular circumstances.
While care has been taken in producing this food safety program tool, all Commonwealth, State and Territory government and
industry organisations involved give no warranty that the information contained in this tool is correct or complete for individual
business operations. All Commonwealth, State and Territory government and industry organisations involved shall not be liable for
any incidental or consequential damages and loss due to negligence or otherwise arising from the use of or reliance on this food
safety program tool.
Acknowledgments
The development of this tool was managed by Queensland Health on behalf of (and funded by) the Australian Government
Department of Health and Ageing. The overall project was guided by a project reference group which consisted of
representatives of the following organisations: City of Subiaco, Western Australia, City of Melville, Western Australia; Banyule
City Council Meals on Wheels, Victoria; Meals on Wheels South Australia Incorporated; Australian Red Cross Meals on Wheels,
Tasmania; New South Wales and Bathurst Meals on Wheels; Queensland Meals on Wheels; South Australian Department of
Health; Australian Institute of Food Science and Technology; Australian Institute of Environmental Health; Australian Government
Department of Health and Ageing; Food Standards Australia New Zealand; Redland Shire Council, Queensland; and Queensland
Health. Photographs on the cover of this tool courtesy of Laister Consulting Services P/L.
Further Information
For further information on food safety or food safety programs, please contact your local government authority or State or
Territory health authority, particularly if you are establishing a new delivered meals operation or modifying an existing facility.
There are specific requirements relating to food safety practices, food premises and equipment that have to be complied with for
the operation of DMOs. Apart from these requirements in Chapter 3 Food Safety Standards of the Food Standards Code, DMOs
must also comply with their State/Territory's Food Act and any local government authority requirements.
3Food Safety Program Tool
Contents1.0 Introduction................................................................................................................. 42.0 How To Use This Tool................................................................................................ 63.0 PART 1 Food Safety Program Sections................................................................... 9
3.1 Roles and Responsibilities................................................................................. 93.2 Delivered Meals Organisation Details................................................................. 103.3 Delivered Meals Organisation Table and Flow Charts for Food Handling Steps 113.4 Hazard Analysis.................................................................................................. 153.5 Food Handling Steps........................................................................................... 16
3.5.1 Purchase................................................................................................ 163.5.2 Transport of food to premises (from supplier to DMO).......................... 183.5.3 Receipt................................................................................................... 193.5.4 Storage................................................................................................... 213.5.5 Thawing.................................................................................................. 253.5.6 Preparation............................................................................................. 263.5.7 Cooking.................................................................................................. 283.5.8 Cooling................................................................................................... 343.5.9 Reheating............................................................................................... 363.5.10 Hot Holding (Bain-marie)...................................................................... 373.5.11 Packaging............................................................................................. 383.5.12 Holding for Delivery (hot, cold, frozen)................................................. 393.5.13 Delivery (of food to consumer - hot, cold, frozen)............................... 40
3.6 Support Programs.............................................................................................. 433.6.1 Health and Hygiene Requirements........................................................ 433.6.2 Cleaning and Sanitising......................................................................... 453.6.3 Pest Control........................................................................................... 493.6.4 Facility and Equipment Maintenance.................................................... 513.6.5 Temperature Measuring Device............................................................. 533.6.6 Accuracy of Thermometers................................................................... 533.6.7 Garbage Disposal.................................................................................. 54
4.0 PART 2 - General Information Sections.................................................................. 554.1 Food Handler Training......................................................................................... 554.2 Food Safety Incident Management Procedures................................................. 57
4.2.1 Food Recalls.......................................................................................... 574.2.2 Unsafe Food........................................................................................... 584.2.3 Food Safety Complaints......................................................................... 58
4.3 Premises and Equipment Guide ....................................................................... 594.4 Transportation of Food and Delivery of Meals.................................................... 604.5 Auditing of Food Safety Programs...................................................................... 614.6 Food Safety Program Review............................................................................ 61
5.0 Appendices................................................................................................................. 63A1 Glossary............................................................................................................... 63A2 Contacts and Resources for Food Safety Information........................................ 72
6.0 Food Safety Program Records................................................................................. 75
1.0 Introduction
Delivered Meals Organisations4
Delivered Meals Organisations (DMOs) are unique in that they provide a service to thecommunity that has grown considerably since the adoption of the concept in Australia in the1950s. Many DMOs work under considerable constraints, yet there is a strong underlyingcommitment to provide a wide variety of foods on a regular basis to thousands of consumers,many of them are vulnerable to food-borne illness with severe consequences.
All food businesses in Australia are required to comply with the Food Safety Standardscontained in Chapter 3 of the Australia New Zealand Food Standards Code, including Standard3.2.2 Food Safety Practices and General Requirements and Standard 3.2.3 Food Premises andEquipment. For a full copy of these standards, please refer to the Food Standards Australia NewZealand (FSANZ) website www.foodstandards.gov.au.
The purpose of the Food Safety Standards is to ensure that only safe and suitable food is sold inAustralia. To assist DMOs in complying with these standards, a resource document 'LookingAfter Delivered Meals' has been specifically developed. DMOs should refer to this documentwhich can be obtained from the Australian Government Department of Health and Ageing(please see Section 5.0 A2 Contacts and Resources for Food Safety Information).
In November 2000, Ministers agreed to gazette Standard 3.2.1 - Food Safety Programs as amodel standard, so that States and Territories that wanted to introduce a food safety programrequirement for some classes of food business could do so by adopting Standard 3.2.1. InDecember 2003, when the work on costs and benefits of food safety program was finished, theAustralian New Zealand Food Regulation Ministerial Council endorsed 'Ministerial PolicyGuidelines on Food Safety Management in Australia'. These guidelines identify four high riskindustry sectors that should be required to have a food safety program, including food servicewhere potentially hazardous food is served to vulnerable populations.
A food safety program (FSP) is a documented system that identifies the hazards to food within abusiness and describes the actions that need to be taken by the business to control andmanage these hazards. A FSP is therefore an important component in the overall approach afood business takes to ensure food safety.
One of the food business sectors that has been identified as high risk is the food service inwhich potentially hazardous food is served to vulnerable populations. Vulnerable populationsinclude people aged over 70 years and people who are immuno-compromised. Many DMOswould normally be regarded as food operations that service clients falling within the definition ofvulnerable populations.
Amendments to the Food Standards Code to require food businesses that serve vulnerablepopulations to develop and implement food safety programs are expected to be finalised by theend of 2006. Food businesses covered by Standard 3.2.1 Food Safety Programs will not berequired to comply with it until two years after the standard is adopted into the Food StandardsCode. This allows for a flexible approach to implementation. You should therefore check with the
5Food Safety Program Tool
1.0 Introductionrelevant government agency (eg. State or Territory health department or local government) to findout whether a FSP is required for your business within your State or Territory.
This FSP tool is a step by step guide specifically designed to help DMOs develop a FSP toaddress the food safety hazards associated with their operation and comply with the FoodSafety Standards. With the implementation of a FSP, DMOs would be able to maintain the goodtrack record of producing safe food for the sector of vulnerable population they serve and bebenefited from the cost savings as a result of reducing the occurrence of food-borne illness. AFSP must:
(a) systematically identify the potential hazards that may be reasonably expected tooccur in all food handling operations of the food business;
(b) identify where, in a food handling operation, each hazard identified under paragraph(a) can be controlled and the means of control;
(c) provide for the systematic monitoring of those controls;(d) provide for appropriate corrective action when that hazard, or each of those hazards,
is found not to be under control;(e) provide for the regular review of the program by the food business to ensure its
adequacy; and(f) provide for appropriate records to be made and kept by the food business
demonstrating action taken in relation to, or in compliance with, the food safetyprogram.
For the purposes of this tool, a DMO has been defined as: 'an organisation that may produce,organise or deliver (or all three), principally for aged or disabled persons, or those persons whofor a variety of reasons are unable to prepare meals themselves, within the community, eg.Meals on Wheels' * .
As mentioned previously, DMOs should firstly refer to the resource document 'Looking AfterDelivered Meals' to ensure compliance with the Food Safety Standards and then progress withthe use of this tool for guidance in the development of a food safety program.
* Australian Government Department of Health and Ageing (2003). National Delivered Meals Organisations FoodSafety Strategy - Consultation Paper, Version 7, p.3.
Delivered Meals Organisations6
2.0 How to Use This ToolThis tool is divided into two parts, Part 1 - Food Safety Program Sections and Part 2 - GeneralInformation Sections. Part 1 of this tool will guide you through a number of steps to help youdevelop a food safety program specific to your delivered meals operation. Part 2 of this toolprovides you with general information regarding food safety practices and procedures and thereview of your food safety program.
There are eight simple steps to follow in developing a food safety program appropriate for yourDMO. These steps are:
Step 1 Review Section 3.1, p.9, which outlines the different roles and responsibilities of staffmembers referred to throughout this tool.
Step 2 Make a copy and complete the form Delivered Meals Organisation Details (Section3.2, p.10).
Step 3 Make a copy and complete the Delivered Meals Organisation Table for FoodHandling Steps (Section 3.3, p.11).
Using this table and with reference to the examples of Flow Charts on pages 12 to14, design your own flow chart specific to your delivered meals operation. Forexample, if you do not cook chill or cook freeze, then delete those sections from theflow chart.
Step 4 Review Section 3.4 Hazard Analysis (p.15). This section lists the definition of'Hazard' and details the general types of potential hazards that could be present inthe food handling steps for the business. You may wish to add a copy of this page toyour food safety program.
Step 5 Review Section 3.5 Food Handling Steps (pp.16-42). The tables in this section coverall the different food handling steps that are listed on page 11, and that could beincluded in a food safety program. Only use those tables that are relevant to yourbusiness. For example, if you do not undertake reheating of food, you do not have toadd the table for Food Handling Step 9: Reheating to your food safety program.
At each of the food handling steps, the table identifies the potential hazards togetherwith how these hazards should be controlled. These controls must be monitored andcertain records may be required. If the monitoring shows that controls are notworking, then corrective actions should be taken to bring potential hazards backunder control and any action taken must be recorded.
The actions specified in these food handling steps are to be undertaken mostly byfood handlers. However, some of the actions in the 'Monitoring of Controls' and'Corrective Actions' sections are to be undertaken by managers/supervisors, who
7Food Safety Program Tool
2.0 How to Use This Toolmay be required to, depending on the management structure, authorise some of the'Corrective Actions'.
Read through the food handling steps, paying particular attention to those steps (asidentified in your flow chart) that are applicable to your operation. Identify anyadditional hazards, controls, monitoring and corrective actions not outlined in eachof the food handling steps, that may be applicable to your operation. Make anychanges to the existing information to suit your operation's needs.
Make copies of the blank table on p.41 and develop a table for each of the foodhandling steps applicable to your operation. Records referred to in the food handlingsteps are numbered and instructions for use are found in Section 6.0, p.75-77.
Step 6 Review and apply the information about food safety practices contained in theSupport Programs and General Information Sections (Section 3.6, pp.43-54 andSection 4.0, pp.55-62). You will need to make adjustments to the Support Programsand General Information Sections as per the practices undertaken by your deliveredmeals operation.
Step 7 Review the Records located at the back of this document to be adopted for use. Youroperation can use any form of record keeping as long as it demonstrates compliancewith the food safety program. If you choose to use the records provided in this tool,Section 6.0, pp.75-77, contains instructions on how to complete each record.Guidance on the frequency for completion of these records has been outlined inSection 3.5 - Food Handling Steps.
It is a good idea to photocopy a stock of blank records for use when needed by yourstaff or the manager/supervisor. The records in current use should be kept in a folderthat is easily accessible; whereas those records that have been used or completedshould be kept in such a way so as to make them readily available for review by afood safety auditor.
Step 8 Refer to the Appendices (Section 5.0, pp.63-74) as and when necessary, as theycontain additional information that is helpful in producing a food safety program.
At the completion of these steps, you will need to compile a Food Safety Program specific toyour delivered meals operation. The Program will consist of the following elements:
a. Delivered Meals Organisation Detailsb. Delivered Meals Organisation Tablec. Flow Chart/sd. Hazard Analysise. Food Handling Steps - tables
Delivered Meals Organisations8
2.0 How to Use This Tool
f. Support Programsg. General Information Sectionsh. Records.
You will also need to include a cover sheet (with the name of your organisation and the date ofprogram development) and a 'Table of Contents' for the Program.
Implementation
Once developed, the food safety program needs to be implemented. This includes: controllingthe hazards identified, monitoring the controls, and taking corrective actions when the hazardsare found not to be under control. Appropriate records have to be kept to demonstrate actiontaken in relation to the food safety program. Regular reviews also have to be undertaken toensure procedures and controls are effective and to identify changes to the food handling steps.
9Food Safety Program Tool
3.0 Part 1 - Food Safety Program Sections3.1 Roles and Responsibilities
Throughout this tool, there are a number of tasks and responsibilities that have been assigned tovarious staff members working within a DMO. The information provided below outlines the rolesof various positions referred to throughout this tool.
Manager
The person who conducts the business, operation or service and has the authority or controlover the business, operation or service.
Supervisor
The person who has immediate responsibility for all aspects of food safety and theimplementation and review of the food safety program. A Supervisor:
• must have skills and knowledge in food safety and hygiene matters• must have the ability to supervise food handling in the food premises• must ensure that food handlers know how to handle food safely• must give directions if unsafe food practices are observed.
For the suitability of a person to undertake the role of a Supervisor, contact your localgovernment authority or State or Territory health authority for further information. It should benoted that in some States/Territories this person is referred to as a 'Food Safety Supervisor'.
Food Handler
A person who directly engages in the handling of food, or who handles surfaces likely to comeinto contact with food such as meals on wheels containers, soup flasks, eating, drinking andserving utensils, etc. Examples of food handlers include: food receival staff, food preparationstaff, cooks, food packaging staff and volunteers.
Food handlers in a DMO include a person employed by a DMO for monetary or other rewards tohandle food and a person who voluntarily gives up his/her personal time to assist a DMO in thepreparation and delivery of meals to persons within a community (commonly known as a'Volunteer').
10 Delivered Meals Organisations
3.0 Part 1 - Food Safety Program Sections3.2 Delivered Meals Organisation Details
Make a photocopy of this form. Fill in the details describing your DMO and add this form to yourfood safety program (FSP).
Name of the DMO:
Address and Phone Numberof the DMO:
Name of Owner:- Address- Phone Number
Name of Manager:
Name of Supervisor:
No. of Food Handlers Employed:
Nature of Operation:
Name and Contact Details of LocalGovernment:
Date of Program Implementation:
Date of Program Review:
Delivered Meals Organisation (DMO) Details
Geographical Area Servicedby the Operation:
No. of Meals Provided per Day/Week:
Endorsement of FSP by Management
Committee or Governing Body:- Name- Position- Signature
11
3.3
Del
iver
ed M
eals
Org
anis
atio
n Ta
ble
and
Flow
Cha
rts
for F
ood
Han
dlin
g St
eps
M
ake
a ph
otoc
opy
of th
is fo
rm. I
dent
ify in
the
tabl
e be
low
the
food
han
dlin
g st
eps
appl
icab
le to
you
r ope
ratio
n. O
n co
mpl
etio
n of
this
tabl
e,
exam
ine
the
thre
e flo
w c
harts
on
pp.1
2-14
, whi
ch h
ave
been
des
igne
d to
enc
ompa
ss th
e th
ree
mai
n ty
pes
of fo
od s
ervi
ce a
pplic
able
to D
MO
s,
nam
ely
Pro
duct
ion,
Pos
t-Pro
cess
ing
and
Tran
spor
t/Del
iver
y. P
leas
e no
te th
at th
e nu
mbe
rs in
the
boxe
s on
the
flow
cha
rts o
n pp
.12-
14 re
fer t
o th
e fo
od h
andl
ing
step
s in
dica
ted
in th
e ta
ble
belo
w. U
se th
e in
form
atio
n co
ntai
ned
on p
p.11
-14
to d
evel
op a
flow
cha
rt o
utlin
ing
the
food
ha
ndlin
g st
eps
appl
icab
le to
you
r ope
ratio
n. P
leas
e no
te th
at a
ll fo
od h
andl
ing
step
s ap
plic
able
to y
our o
pera
tion
mus
t be
incl
uded
in
the
flow
cha
rt. A
dd th
e fo
rm b
elow
and
you
r flo
w c
hart
to y
our f
ood
safe
ty p
rogr
am.
Fo
od H
andl
ing
Step
s
Pur
chas
e 1
Tran
spor
t of f
ood
(from
su
pplie
r to
DM
O)
2
Rec
eipt
3
Sto
rage
(Dry
) 4
Sto
rage
(Col
d)
4
Sto
rage
(Fro
zen)
4
Thaw
ing
5 In
dica
te (
) foo
d ha
ndlin
g st
eps
appl
icab
le to
you
r op
erat
ion
Fo
od H
andl
ing
Step
s
Pre
para
tion
6
Coo
king
(Coo
k Fr
esh)
7
Coo
king
(Coo
k
Chi
ll)*
7
Coo
king
(Coo
k Fr
eeze
)*
7
Coo
ling
8
Reh
eatin
g 9
Hot
Hol
ding
(Bai
n-m
arie
) 1
0 In
dica
te (
) foo
d ha
ndlin
g st
eps
appl
icab
le to
you
r op
erat
ion
Fo
od H
andl
ing
Step
s
Pac
kagi
ng
11
Hol
ding
for d
eliv
ery
(Hot
) 12
Hol
ding
for d
eliv
ery
(Col
d)
12
Hol
ding
for d
eliv
ery
(Fro
zen)
12
Del
iver
y (o
f foo
d to
co
nsum
er –
Hot
) 13
Del
iver
y (o
f foo
d to
co
nsum
er -
Col
d)
13
Del
iver
y (o
f foo
d to
co
nsum
er -
Froz
en)
13
Indi
cate
() f
ood
hand
ling
step
s ap
plic
able
to y
our
oper
atio
n
Coo
k C
hill*
- Th
is s
tep
is a
pro
cess
bas
ed o
n th
e in
itial
coo
king
of f
ood
follo
wed
by
fast
coo
ling
typi
cally
in a
bla
st c
hille
r. Fo
llow
the
time
and
tem
pera
ture
sp
ecifi
catio
ns a
s re
com
men
ded
by th
e m
anuf
actu
rer o
f the
coo
k ch
ill eq
uipm
ent.
C
ook
Free
ze* -
Thi
s st
ep is
a p
roce
ss w
here
by p
eris
habl
e fo
ods
unde
rgo
a he
atin
g or
pas
teur
izat
ion
proc
ess
and
are
then
rapi
dly
froze
n in
a c
ontro
lled
envi
ronm
ent.
Follo
w th
e tim
e an
d te
mpe
ratu
re s
peci
ficat
ions
as
reco
mm
ende
d by
the
man
ufac
ture
r of t
he c
ook
freez
e eq
uipm
ent.
12 Delivered Meals Organisations
3.0 Part 1 - Food Safety Program Sections
Production Flow Chart
3.3 Delivered Meals Organisation Table and Flow Charts for Food Handling Steps
Purchase1
Transport of food (fromsupplier to DMO)
2
Receipt3
Storage(Frozen)
4
Storage(Cold)
4
Storage(Dry)
4
Thaw5
Preparation6
Cooking (Cook Fresh)7
Cooking (Cook Chill)7
Cooking (Cook Freeze)7
Cooling8
Storage (Cold)4
Reheating9
Packaging11
Holding for Delivery(Cold)
12
ConsumerReceipt
Hot HoldBain-marie
10
Thawing5
Holding for Delivery(Frozen)
12
Holding for Delivery(Hot)12
EXAMPLE ONLY
Delivery (of food toconsumer - Hot)
13
Delivery (of food toconsumer - Cold)
13
Delivery (of food toconsumer - Frozen)
13
3.0 Part 1 - Food Safety Program Sections
13Food Safety Program Tool
Post-Processing Flow Chart
Receipt of (of Pre-prepared meals)
3
Storage(Cold)
4
HoldCold12
Storage(Frozen)
4
Thawing5
Reheating9
Packaging11
ConsumerReceipt
Reheating9
Holding for Delivery(Frozen)
12
Holding for Delivery(Cold)
12
Holding for Delivery(Hot)12
Delivery (of food toconsumer - Hot)
13
Delivery (of food toconsumer - Cold)
13
Delivery (of food toconsumer - Frozen)
13
EXAMPLE ONLY
14 Delivered Meals Organisations
3.0 Part 1 - Food Safety Program Sections
Transport/Delivery Flow Chart
Purchase1
Receipt3
Transport of food(pre-prepared meals)from supplier to DMO
2
EXAMPLE ONLY
ConsumerReceipt
Delivery (of food toconsumer - Hot)
13
Delivery (of food toconsumer - Cold)
13
Delivery (of food toconsumer - Frozen)
13
3.0 Part 1 - Food Safety Program Sections
15Food Safety Program Tool
3.4 Hazard Analysis
In each of the tables contained in Section 3.5 Food Handling Steps, the general types of hazardsfor that particular food handling step have been identified, together with how these hazardsshould be controlled, how the controls should be monitored and what corrective actions shouldbe taken when a hazard is detected. It is important to remember that if the frequency of themonitoring of controls outlined in the food handling steps below is changed to suit your deliveredmeals organisation, the change must be made for valid reasons.
Before identifying the hazards that are reasonably likely to occur in each of the food handlingsteps applicable to your operation, it is important to firstly understand what the term 'hazard'means. It must be noted that the list of hazards below is not exhaustive.
Hazard
A hazard is a substance or foreign agent that has the potential to cause food to be unsafe, ie. itcan cause illness or injury. Hazards can be classified into three main areas listed below.
Biological Hazards
Living organisms like bacteria, viruses and parasites. Specific examples of such organismsinclude:
• Food poisoning bacteria such as Salmonella spp., Campylobacter jejuni, Escherichia coli,Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Clostridiumperfringens
• Food-borne viruses such as hepatitis A and noroviruses• Food-borne parasites such as Cryptosporidium parvum and Giardia lamblia• Moulds such as Aspergillus flavus.
Chemical Hazards
Food can become contaminated with unwanted chemicals such as cleaning agents, pesticides,fungicides, fertilisers and veterinary chemicals. For example, food could become contaminatedwith cleaning agents if care is not taken to store and use the chemicals correctly. Natural toxinscan also be found in some products such as green potatoes, fungi, poisonous fish and shellfish.
Physical Hazards
Food can become contaminated with physical objects such as glass, metal, plastic, insects,adhesive dressings and jewellery. If these things are found in food, they may introduce microbialhazards and may result in physical harm to the consumer, for example, choking, laceration andbroken teeth.
16
3.5
Food
Han
dlin
g St
eps
3.5.
1 Fo
od H
andl
ing
Step
1: P
urch
ase
Haz
ards
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Pur
chas
e fo
od fr
om p
refe
rred
supp
liers
. It i
s re
com
men
ded
that
you
requ
est y
our p
refe
rred
fo
od s
uppl
ier t
o en
ter i
nto
a fo
rmal
arr
ange
men
t with
you
re
gard
ing
the
supp
ly o
f foo
d pr
oduc
ts to
you
r pre
mis
es.
Pot
entia
lly h
azar
dous
food
s m
ust b
e pu
rcha
sed
from
re
frige
rate
d un
its a
nd s
houl
d be
pur
chas
ed la
st w
hen
shop
ping
. Fr
ozen
food
mus
t be
froze
n ha
rd, n
ot p
artia
lly th
awed
. P
acka
ged
food
with
a s
helf
life
of le
ss th
an tw
o ye
ars
mus
t ha
ve a
use
-by
or b
est b
efor
e da
te, a
nd th
e fo
od w
ithin
its
date
mar
king
.
Food
han
dler
s to
ens
ure
that
the
supp
lier i
s do
cum
ente
d in
Rec
ord
1 –
Pre
ferr
ed F
ood
Sup
plie
rs L
ist a
nd th
at
Rec
ord
2 –
Pre
ferr
ed F
ood
Sup
plie
r Agr
eem
ent F
orm
has
be
en c
ompl
eted
. V
isua
l exa
min
atio
n of
the
food
in th
e re
frige
rate
d un
it on
pu
rcha
se.
Vis
ual e
xam
inat
ion
of th
e fo
od in
the
refri
gera
ted
unit
on
purc
hase
. V
isua
l exa
min
atio
n on
pur
chas
e.
If th
e su
pplie
r is
not o
n th
e P
refe
rred
Foo
d S
uppl
ier L
ist,
repo
rt th
is to
the
man
ager
/sup
ervi
sor.
Food
han
dler
s sh
ould
not
be
usin
g no
n-pr
efer
red
food
sup
plie
rs. F
or n
ew
supp
liers
, com
plet
e R
ecor
d 1
– P
refe
rred
Foo
d S
uppl
iers
Li
st a
nd R
ecor
d 2
– P
refe
rred
Foo
d S
uppl
ier A
gree
men
t Fo
rm.
Food
han
dler
s m
ay re
quire
retra
inin
g if
they
are
not
fo
llow
ing
cont
rols
. If s
taff
unde
rgo
retra
inin
g, c
ompl
ete
R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
. Fo
od h
andl
ers
may
requ
ire re
train
ing
if th
ey a
re n
ot
follo
win
g co
ntro
ls. I
f sta
ff un
derg
o re
train
ing,
com
plet
e
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
Pac
kage
d fo
od th
at h
as p
ast t
he u
se-b
y or
bes
t bef
ore
date
mus
t not
be
purc
hase
d, a
nd m
ust b
e di
scar
ded
if al
read
y pu
rcha
sed.
Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
17
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s an
d ph
ysic
al o
bjec
ts.
Pac
kagi
ng m
ust b
e in
tact
, foo
d co
vere
d an
d sh
ow n
o si
gns
of
dam
age
or d
eter
iora
tion.
P
urch
ase
food
from
pre
ferre
d fo
od s
uppl
iers
.
Food
han
dler
s to
und
erta
ke v
isua
l exa
min
atio
n on
pu
rcha
se a
nd c
ompl
ete
Rec
ord
3 –
Inco
min
g G
oods
w
hen
food
arri
ves
at th
e pr
emis
es.
Food
han
dler
s to
ens
ure
that
the
supp
lier i
s do
cum
ente
d in
Rec
ord
1 –
Pre
ferr
ed F
ood
Sup
plie
rs L
ist a
nd th
at
Rec
ord
2 –
Pre
ferr
ed F
ood
Sup
plie
r Agr
eem
ent F
orm
has
be
en c
ompl
eted
.
If pr
oduc
t pac
kagi
ng is
dam
aged
or s
tock
is fo
und
to b
e co
ntam
inat
ed o
r det
erio
rate
d, d
isca
rd fo
od a
nd d
etai
l co
rrec
tive
actio
ns in
Rec
ord
3 –
Inco
min
g G
oods
. Fo
od h
andl
ers
may
requ
ire re
train
ing
if th
ey a
re n
ot
follo
win
g co
ntro
ls. I
f sta
ff un
derg
o re
train
ing,
com
plet
e
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
If th
e su
pplie
r is
not o
n th
e P
refe
rred
Food
Sup
plie
rs L
ist,
repo
rt th
is to
the
man
ager
/sup
ervi
sor f
or a
dec
isio
n as
to
whe
ther
the
food
sho
uld
be a
ccep
ted.
If th
e su
pplie
r mee
ts
all t
he re
quire
men
ts o
f a p
refe
rred
food
sup
plie
r and
can
be
doc
umen
ted
in th
e P
refe
rred
Foo
d S
uppl
iers
Lis
t,
com
plet
e R
ecor
ds 1
, 2 &
3 w
here
app
ropr
iate
.
18
3.5.
2
Food
Han
dlin
g St
ep 2
: Tra
nspo
rt o
f foo
d to
pre
mis
es (f
rom
sup
plie
r to
DM
O)
Haz
ards
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
- or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Pot
entia
lly h
azar
dous
food
m
ust b
e ke
pt u
nder
te
mpe
ratu
re c
ontro
l (ie
. 5o C
or
belo
w fo
r col
d fo
od, 6
0o C o
r ab
ove
for h
ot fo
od):
•
refri
gera
ted
units
mus
t be
turn
ed o
n be
fore
tra
nspo
rting
food
•
eski
es c
onta
inin
g ic
e or
dry
ic
e ca
n be
use
d •
hot f
ood
mus
t be
mai
ntai
ned
hot w
ith h
eate
d pa
cks,
hea
ted
units
or
insu
late
d co
ntai
ners
.
DM
O tr
ansp
ort p
erso
nnel
to c
heck
(prio
r to
trans
porta
tion)
that
food
is k
ept u
nder
tem
pera
ture
co
ntro
l.
If du
ring
trans
porta
tion,
pot
entia
lly h
azar
dous
food
is fo
und
to b
e w
ithin
the
tem
pera
ture
dan
ger z
one
(50 C
-600 C
), th
e
4-ho
ur/2
-hou
r gui
de w
ill ap
ply
(See
Foo
d H
andl
ing
Ste
p 4:
S
tora
ge).
The
man
ager
/sup
ervi
sor i
s to
be
notif
ied
and
actio
ns ta
ken
are
to b
e do
cum
ente
d in
R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
Food
han
dler
s/D
MO
tran
spor
t per
sonn
el m
ay re
quire
re
train
ing
to e
nsur
e th
ey a
re fo
llow
ing
cont
rols
. If s
taff
unde
rgo
retra
inin
g, c
ompl
ete
R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
.
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s,
chem
ical
s an
d ph
ysic
al o
bjec
ts.
Tran
spor
t veh
icle
to b
e in
a
clea
n co
nditi
on a
nd D
MO
tra
nspo
rt pe
rson
nel t
o fo
llow
go
od h
ygie
ne p
ract
ices
in
acco
rdan
ce w
ith th
e S
uppo
rt P
rogr
am –
Hea
lth a
nd H
ygie
ne
Req
uire
men
ts.
Pac
kagi
ng a
nd c
onta
iner
s m
ust
be c
lean
, int
act,
food
s co
vere
d an
d no
t sto
red
next
to
chem
ical
s.
DM
O tr
ansp
ort p
erso
nnel
to u
nder
take
vis
ual e
xam
inat
ion
of th
e cl
eanl
ines
s of
the
vehi
cle
prio
r to
trans
port
and
on
deliv
ery
of fo
od. T
he m
anag
er/s
uper
viso
r to
unde
rtake
a
mon
thly
che
ck o
n al
l del
iver
y ve
hicl
es a
nd to
ens
ure
DM
O tr
ansp
ort p
erso
nnel
/food
han
dler
s ar
e fo
llow
ing
good
hyg
iene
pra
ctic
es in
acc
orda
nce
with
the
Sup
port
Pro
gram
– H
ealth
and
Hyg
iene
Req
uire
men
ts.
Man
ager
/sup
ervi
sor t
o co
nduc
t a m
onth
ly v
isua
l ex
amin
atio
n of
food
s to
ens
ure
they
are
in a
sat
isfa
ctor
y co
nditi
on a
nd a
ppro
pria
tely
sto
red.
Com
plet
e
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w (M
onth
ly
Inte
rnal
Che
cklis
t).
Con
tact
man
ager
/sup
ervi
sor i
f veh
icle
s ar
e no
t in
a cl
ean
cond
ition
and
DM
O tr
ansp
ort p
erso
nnel
do
not f
ollo
w g
ood
hygi
ene
prac
tices
in a
ccor
danc
e w
ith th
e S
uppo
rt P
rogr
am
– H
ealth
and
Hyg
iene
Req
uire
men
ts. A
ll ac
tions
take
n ar
e to
be
deta
iled
in R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns. I
f sta
ff re
train
ing
is re
quire
d, c
ompl
ete
Rec
ord
14 –
Foo
d H
andl
er
Inst
ruct
ion/
Trai
ning
. If
food
has
bee
n co
ntam
inat
ed, i
s de
terio
rate
d or
pa
ckag
ing/
cont
aine
rs a
re d
amag
ed, d
isca
rd fo
od a
nd
repl
ace.
Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns. I
f sta
ff un
derg
o re
train
ing,
com
plet
e R
ecor
d 14
– F
ood
Han
dler
In
stru
ctio
n/Tr
aini
ng.
19
3.5.
3
Food
Han
dlin
g St
ep 3
: Rec
eipt
H
azar
ds
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of
mic
ro-
orga
nism
s an
d po
ssib
le
prod
uctio
n of
to
xins
.
Pot
entia
lly h
azar
dous
food
to b
e re
ceiv
ed u
nder
tem
pera
ture
co
ntro
l, ho
t (at
or a
bove
600 C
), co
ld (a
t or b
elow
50 C
), co
ok c
hill
(at o
r bel
ow 3
0 C) o
r fro
zen
hard
, no
t par
tially
thaw
ed.
Pac
kage
d fo
od w
ith a
she
lf lif
e of
le
ss th
an tw
o ye
ars
mus
t hav
e a
use-
by o
r bes
t bef
ore
date
, and
the
food
be
with
in it
s da
te m
arki
ng.
Food
sho
uld
show
no
phys
ical
sig
n of
dam
age,
det
erio
ratio
n or
sp
oila
ge.
A s
taff
mem
ber s
houl
d be
pre
sent
to
acc
ept a
ll de
liver
ies.
R
ecei
pt o
f foo
ds fr
om p
refe
rred
fo
od s
uppl
iers
.
On
rece
ipt,
food
han
dler
s to
rand
omly
take
te
mpe
ratu
res
of p
oten
tially
haz
ardo
us fo
od a
nd
docu
men
t det
ails
in R
ecor
d 3
– In
com
ing
Goo
ds.
On
rece
ipt,
food
han
dler
to ra
ndom
ly c
heck
pac
kage
d fo
ods
for u
se-b
y/be
st b
efor
e da
tes
and
all f
ood
shou
ld
be c
heck
ed fo
r dam
age,
det
erio
ratio
n or
spo
ilage
. C
ompl
ete
Rec
ord
3 –
Inco
min
g G
oods
. Th
e m
anag
er/s
uper
viso
r to
unde
rtake
a m
onth
ly c
heck
to
ens
ure
a st
aff m
embe
r is
pres
ent f
or d
eliv
erie
s of
fo
od. C
ompl
ete
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am
Rev
iew
(Mon
thly
Inte
rnal
Che
cklis
t).
Food
han
dler
s to
ens
ure
that
the
supp
lier i
s on
R
ecor
d 1
– P
refe
rred
Foo
d S
uppl
iers
Lis
t and
that
the
supp
lier h
as c
ompl
eted
Rec
ord
2 –
Pre
ferr
ed F
ood
Sup
plie
r Agr
eem
ent F
orm
.
If th
e te
mpe
ratu
re o
f pot
entia
lly h
azar
dous
food
(oth
er
than
coo
k ch
ill) is
<60
0 C o
r >50 C
, rej
ect t
he fo
od, u
nles
s th
e su
pplie
r can
dem
onst
rate
that
the
food
is s
afe.
If
the
tem
pera
ture
of c
ook
chill
pro
duct
s is
bet
wee
n 30 C
an
d 50 C
, it c
an b
e ac
cept
ed a
nd m
ust b
e us
ed o
n th
at
day.
If th
e te
mpe
ratu
re o
f coo
k ch
ill fo
od is
>50 C
, rej
ect
and
repl
ace
food
. Com
plet
e R
ecor
d 3
– In
com
ing
Goo
ds.
If on
rece
ipt,
food
with
a s
helf
life
of le
ss th
an tw
o ye
ars
does
not
hav
e a
date
mar
king
, is
past
its
use-
by/b
est
befo
re d
ate,
or i
s da
mag
ed, d
eter
iora
ted
or s
poilt
, the
fo
od is
to b
e re
ject
ed. C
ompl
ete
Rec
ord
3 –
Inco
min
g G
oods
. If
the
supp
lier d
eliv
ers
food
at t
imes
whe
n st
aff a
re
unav
aila
ble
for i
nspe
ctio
n of
inco
min
g fo
od, r
ejec
t foo
d an
d co
ntac
t the
man
ager
/sup
ervi
sor.
Com
plet
e
Rec
ord
3 –
Inco
min
g G
oods
. If
the
supp
lier i
s no
t on
the
Pre
ferr
ed F
ood
Sup
plie
rs
List
, rep
ort t
his
to th
e m
anag
er/s
uper
viso
r for
a d
ecis
ion
as to
whe
ther
the
food
sho
uld
be a
ccep
ted.
If th
e su
pplie
r mee
ts a
ll th
e re
quire
men
ts o
f a p
refe
rred
food
su
pplie
r and
can
be
docu
men
ted
in th
e P
refe
rred
Foo
d S
uppl
iers
Lis
t, co
mpl
ete
Rec
ords
1, 2
& 3
whe
re
appr
opria
te.
20
Con
tam
inat
ion
by m
icro
-or
gani
sms,
ch
emic
als
and
phys
ical
ob
ject
s.
Tran
spor
t veh
icle
s ar
e to
be
in a
cl
ean
cond
ition
and
tran
spor
t pe
rson
nel a
re to
take
all
prac
ticab
le m
easu
res
to p
rote
ct
food
from
con
tam
inat
ion.
P
acka
ging
mus
t be
inta
ct, f
ood
cove
red
and
not s
tore
d ne
xt to
ch
emic
als.
The
man
ager
/sup
ervi
sor t
o un
derta
ke v
isua
l ex
amin
atio
n on
a m
onth
ly b
asis
to e
nsur
e tra
nspo
rt pe
rson
nel h
ave
take
n pr
actic
able
mea
sure
s to
pro
tect
fo
od fr
om c
onta
min
atio
n an
d ve
hicl
es a
re c
lean
. C
ompl
ete
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w
(Mon
thly
Inte
rnal
Che
cklis
t).
Food
han
dler
s to
und
erta
ke v
isua
l obs
erva
tion
on
rece
ipt o
f foo
d an
d re
cord
det
ails
in
Rec
ord
3 –
Inco
min
g G
oods
.
If ve
hicl
es a
re n
ot in
a c
lean
con
ditio
n an
d tra
nspo
rt pe
rson
nel d
o no
t tak
e pr
actic
able
mea
sure
s to
pro
tect
fo
od fr
om c
onta
min
atio
n, c
onta
ct m
anag
er/s
uper
viso
r. C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If s
taff
retra
inin
g is
requ
ired,
com
plet
e
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
Dis
card
and
repl
ace
dam
aged
, det
erio
rate
d or
co
ntam
inat
ed fo
od. C
ompl
ete
Rec
ord
3 –
Inco
min
g G
oods
. Sta
ff m
ay re
quire
retra
inin
g to
ens
ure
they
are
fo
llow
ing
cont
rols
. If s
taff
unde
rgo
retra
inin
g, c
ompl
ete
R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
.
21
3.5.
4 Fo
od H
andl
ing
Step
4: S
tora
ge (D
ry)
Haz
ards
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s,
chem
ical
s an
d ph
ysic
al o
bjec
ts.
Food
pac
kagi
ng m
ust b
e in
tact
or
food
sto
red
in a
coo
l dry
are
a in
food
-gra
de c
onta
iner
s w
ith
tight
-fitti
ng li
ds, a
nd d
ate-
mar
ked.
Fo
ods
are
to b
e st
ored
off
the
floor
, eg.
at a
min
imum
hei
ght o
f 15
cm, t
hat a
llow
s fo
r eas
y cl
eani
ng o
f the
floo
r are
a.
Che
mic
als
are
to b
e st
ored
in a
se
para
te a
rea
so a
s no
t to
cont
amin
ate
food
.
Food
han
dler
s to
vis
ually
che
ck fo
od d
aily
to e
nsur
e fo
od
stor
age
area
is c
ool a
nd d
ry, f
ood
pack
agin
g is
inta
ct, a
nd
food
sto
red
in fo
od-g
rade
con
tain
ers,
ade
quat
ely
cove
red
and
date
-mar
ked.
V
isua
l obs
erva
tion
daily
. V
isua
l obs
erva
tion
daily
.
Dis
card
food
that
has
bec
ome
cont
amin
ated
, is
outs
ide
of
its b
est b
efor
e da
te, d
amag
ed o
r det
erio
rate
d. C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. Fo
od to
be
stor
ed o
ff th
e flo
or. I
f pes
ts a
re s
ight
ed o
r fou
nd
to b
e co
ntam
inat
ing
food
, ins
tigat
e pe
st c
ontro
l mea
sure
s as
per
the
Sup
port
Pro
gram
- P
est C
ontro
l and
com
plet
e
Rec
ord
12 –
Pes
t Con
trol.
R
emov
e al
l che
mic
als
from
the
food
sto
rage
are
a an
d di
scar
d an
y co
ntam
inat
ed fo
od. D
etai
l act
ions
in R
ecor
d 16
–
Cor
rect
ive
Act
ions
and
not
ify m
anag
er/s
uper
viso
r. S
taff
may
requ
ire re
train
ing
to e
nsur
e th
ey a
re fo
llow
ing
cont
rols
. If s
taff
unde
rgo
retra
inin
g, c
ompl
ete
R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
.
22
Food
Han
dlin
g St
ep 4
: Sto
rage
(Col
d)
Haz
ards
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Ens
ure
the
tem
pera
ture
of
refri
gera
ted
units
rem
ain
at o
r be
low
50 C
for c
old
pote
ntia
lly
haza
rdou
s fo
ods
and
at o
r be
low
30 C
for c
ook
chill
food
s.
Ens
ure
food
is s
tore
d ac
cord
ing
to th
e m
anuf
actu
rer’s
in
stru
ctio
ns.
Food
is to
be
used
with
in it
s da
te m
arki
ng a
nd o
n st
ock
rota
tion
basi
s.
Food
han
dler
s to
reco
rd th
e te
mpe
ratu
re o
f ref
riger
ated
un
its tw
ice
daily
. Tem
pera
ture
s ar
e to
be
docu
men
ted
in
Rec
ord
4 –
Tem
pera
ture
Con
trol L
og.
Vis
ual o
bser
vatio
n da
ily.
Vis
ual o
bser
vatio
n da
ily.
If th
e te
mpe
ratu
re o
f the
refri
gera
ted
unit
is fo
und
to b
e un
satis
fact
ory,
adj
ust t
he te
mpe
ratu
re a
nd c
heck
in h
alf a
n ho
ur. I
f the
tem
pera
ture
has
not
dec
reas
ed to
50 C
or
belo
w, t
rans
fer f
ood
to a
noth
er re
frige
rate
d un
it. F
or re
ady-
to-e
at p
oten
tially
haz
ardo
us fo
od s
tore
d at
tem
pera
ture
s be
twee
n 50 C
and
600 C
, the
4-h
r/2-h
r gui
de w
ill ap
ply:
less
th
an 2
hrs
, ref
riger
ate
or u
se im
med
iate
ly; b
etw
een
2 hr
s an
d 4
hrs,
use
imm
edia
tely
; lon
ger t
han
4 hr
s, th
row
out
. If
cook
chi
ll fo
ods
are
abov
e 30 C
, fol
low
the
cook
chi
ll gu
idel
ines
. Not
ify th
e m
anag
er/s
uper
viso
r reg
ardi
ng
mai
nten
ance
of t
he re
frige
rate
d un
it. C
orre
ctiv
e ac
tions
are
to
be
docu
men
ted
in R
ecor
d 4
– Te
mpe
ratu
re C
ontro
l Log
. If
tem
pera
ture
of a
refri
gera
ted
unit
is fo
und
to b
e
satis
fact
ory,
cal
ibra
te th
e th
erm
omet
er, r
efer
to th
e S
uppo
rt P
rogr
am -
Acc
urac
y of
The
rmom
eter
s. A
ll ac
tions
take
n ar
e to
be
reco
rded
in R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
If fo
od h
andl
ers
are
not f
ollo
win
g co
ntro
ls, c
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
, and
not
ify
man
ager
/sup
ervi
sor.
If st
aff u
nder
go re
train
ing,
com
plet
e R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
. D
ate
mar
k fo
od a
nd d
isca
rd fo
od th
at h
as p
ast i
ts u
se-b
y da
te. C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
, and
not
ify
the
man
ager
/sup
ervi
sor.
If st
aff u
nder
go re
train
ing,
co
mpl
ete
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
23
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s or
ph
ysic
al o
bjec
ts.
Cov
er/w
rap
food
pro
duct
s w
ith
plas
tic, f
ood
to b
e st
ored
in
food
-gra
de c
onta
iner
s an
d st
ore
cook
ed fo
od p
rodu
cts
abov
e ra
w fo
od p
rodu
cts.
K
eep
stor
age
area
in a
cle
an
cond
ition
(as
per t
he c
lean
ing
sche
dule
dra
wn
up in
the
Sup
port
Pro
gram
– C
lean
ing
and
San
itisi
ng),
stor
e fo
od o
ff th
e flo
or a
nd e
nsur
e th
e us
e of
gl
ass
rece
ptac
les
is m
inim
ised
.
Food
han
dler
s to
und
erta
ke d
aily
vis
ual c
heck
s to
ens
ure
that
food
is s
tore
d co
rrec
tly, a
dequ
atel
y co
vere
d an
d pr
otec
ted
from
con
tam
inat
ion.
Fo
od h
andl
ers
to u
nder
take
dai
ly v
isua
l che
cks
to e
nsur
e co
ntro
ls a
nd th
e S
uppo
rt P
rogr
am –
Cle
anin
g an
d S
aniti
sing
are
bei
ng fo
llow
ed.
Cov
er/w
rap
food
, tra
nsfe
r foo
d to
a fo
od-g
rade
con
tain
er
and
disc
ard
food
that
is fo
und
to b
e co
ntam
inat
ed o
r is
susp
ecte
d of
hav
ing
beco
me
cont
amin
ated
. Reo
rgan
ise
stor
age
of fo
od (i
e. c
ooke
d fo
od a
bove
raw
food
). C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
, and
not
ify th
e m
anag
er/s
uper
viso
r. If
staf
f und
ergo
retra
inin
g, c
ompl
ete
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
Cle
an th
e st
orag
e ar
ea im
med
iate
ly a
ccor
ding
to th
e cl
eani
ng s
ched
ule
draw
n up
as
per t
he S
uppo
rt P
rogr
am -
Cle
anin
g an
d S
aniti
sing
. Sto
re fo
od o
ff th
e flo
or a
nd
trans
fer f
ood
to a
pla
stic
rece
ptac
le. D
isca
rd a
ny
cont
amin
ated
food
. Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns, a
nd n
otify
the
man
ager
/sup
ervi
sor.
If st
aff u
nder
go
retra
inin
g, c
ompl
ete
Rec
ord
14 –
Foo
d H
andl
er
Inst
ruct
ion/
Trai
ning
.
24
Food
Han
dlin
g St
ep 4
: Sto
rage
(Fro
zen)
H
azar
ds
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Pot
entia
lly h
azar
dous
food
s ar
e to
be
stor
ed fr
ozen
sol
id, n
ot
parti
ally
thaw
ed.
Food
han
dler
s to
und
erta
ke a
dai
ly in
spec
tion
of
pote
ntia
lly h
azar
dous
food
to e
nsur
e th
e fo
od is
froz
en
solid
, not
par
tially
thaw
ed.
If fro
zen
food
is s
how
ing
sign
s of
thaw
ing,
adj
ust
ther
mos
tat-s
ettin
g an
d re
chec
k in
one
hou
r. If
food
is n
ot
froze
n so
lid, t
rans
fer f
ood
to a
noth
er fr
eeze
r, or
re
frige
rate
d un
it or
use
imm
edia
tely
. N
otify
the
man
ager
/sup
ervi
sor r
egar
ding
mai
nten
ance
of f
reez
er.
Com
plet
e R
ecor
d 4
– Te
mpe
ratu
re C
ontro
l Log
and
if
mai
nten
ance
is re
quire
d, c
ompl
ete
Rec
ord
11 –
Equ
ipm
ent
Mai
nten
ance
.
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s an
d ph
ysic
al o
bjec
ts.
Food
to b
e ad
equa
tely
w
rapp
ed o
r cov
ered
, sto
red
in
food
-gra
de c
onta
iner
s an
d st
ored
in a
way
to a
llow
goo
d ci
rcul
atio
n of
air.
K
eep
stor
age
area
in a
cle
an
cond
ition
(acc
ordi
ng to
the
clea
ning
sch
edul
e dr
awn
up a
s pe
r the
Sup
port
Pro
gram
- C
lean
ing
and
San
itisi
ng).
Food
han
dler
s to
und
erta
ke a
dai
ly c
heck
to e
nsur
e fo
od
is p
rote
cted
from
con
tam
inat
ion,
sto
red
in fo
od-g
rade
co
ntai
ners
and
not
ove
rsto
cked
or s
tore
d in
a w
ay to
pr
even
t fre
e ci
rcul
atio
n of
air.
Fo
od h
andl
ers
to u
nder
take
dai
ly v
isua
l che
cks
to e
nsur
e th
e st
orag
e ar
ea is
cle
aned
in a
ccor
danc
e w
ith th
e S
uppo
rt P
rogr
am -
Cle
anin
g an
d S
aniti
sing
.
If fo
od is
con
tam
inat
ed, i
t sho
uld
be d
isca
rded
. Pla
ce fo
od
in fo
od-g
rade
con
tain
ers.
Reo
rgan
ise
the
stoc
k of
food
to
allo
w g
ood
circ
ulat
ion
of a
ir. C
ompl
ete
R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns. N
otify
the
man
ager
/sup
ervi
sor r
egar
ding
the
need
for r
etra
inin
g of
st
aff.
If st
aff u
nder
go re
train
ing,
com
plet
e
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
Cle
an th
e st
orag
e ar
ea im
med
iate
ly a
ccor
ding
to th
e cl
eani
ng s
ched
ule
draw
n up
as
per t
he S
uppo
rt P
rogr
am -
Cle
anin
g an
d S
aniti
sing
. Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns, a
nd n
otify
the
man
ager
/sup
ervi
sor.
If st
aff u
nder
go
retra
inin
g, c
ompl
ete
Rec
ord
14 –
Foo
d H
andl
er
Inst
ruct
ion/
Trai
ning
.
25
3.5.
5 Fo
od H
andl
ing
Step
5: T
haw
ing
Haz
ards
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Pot
entia
lly h
azar
dous
food
to
be th
awed
at o
r bel
ow 5
0 C in
a
refri
gera
ted
unit
or b
y us
ing
the
defro
st s
ettin
g in
a m
icro
wav
e.
Ens
ure
all p
oten
tially
ha
zard
ous
food
is c
ompl
etel
y th
awed
. If f
ood
is n
ot u
sed
imm
edia
tely
, it i
s da
te m
arke
d an
d st
ored
in a
ccor
danc
e w
ith
the
Food
Han
dlin
g S
tep
for
Sto
rage
(Col
d).
Sta
ff to
und
erta
ke te
mpe
ratu
re m
onito
ring
of re
frige
rate
d un
its u
sing
a te
mpe
ratu
re m
easu
ring
devi
ce, t
wic
e/da
y.
Tem
pera
ture
s ar
e to
be
docu
men
ted
in
Rec
ord
4 –
Tem
pera
ture
Con
trol L
og.
Man
ager
/sup
ervi
sor t
o un
derta
ke a
mon
thly
che
ck to
en
sure
sta
ff ar
e us
ing
the
defro
st s
ettin
g w
hen
thaw
ing
food
in a
mic
row
ave.
S
taff
to u
nder
take
vis
ual c
heck
s da
ily to
ens
ure
cont
rols
ar
e be
ing
follo
wed
.
Follo
w th
e 4-
hr/2
-hr g
uide
if fo
od h
as b
een
thaw
ed
inco
rrec
tly. A
ctio
n ta
ken
is to
be
reco
rded
in R
ecor
d 4
– Te
mpe
ratu
re C
ontro
l Log
. If r
efrig
erat
ed u
nits
are
not
m
aint
aini
ng a
tem
pera
ture
of 5
0 C o
r bel
ow, t
he
man
ager
/sup
ervi
sor s
houl
d be
not
ified
. If m
aint
enan
ce is
re
quire
d, c
ompl
ete
Rec
ord
11 –
Equ
ipm
ent M
aint
enan
ce.
If th
e de
frost
set
ting
is n
ot b
eing
use
d w
hen
thaw
ing
food
in
a m
icro
wav
e, c
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If
staf
f req
uire
retra
inin
g to
ens
ure
cont
rols
are
bei
ng m
et,
com
plet
e R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
. Con
tinue
to th
aw p
oten
tially
haz
ardo
us fo
od th
at h
as n
ot
been
com
plet
ely
thaw
ed. D
isca
rd p
oten
tially
haz
ardo
us
food
that
has
bee
n th
awed
at t
empe
ratu
res
abov
e 50 C
for
long
er th
an 4
hrs
. Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s or
ph
ysic
al o
bjec
ts.
Ens
ure
all f
ood
is p
lace
d in
a
cont
aine
r or o
n a
tray,
cov
ered
w
ith p
last
ic o
r a ti
ght-f
ittin
g lid
, an
d ra
w fo
od is
pla
ced
belo
w
read
y-to
-eat
food
in th
e re
frige
rato
r, to
pre
vent
cro
ss-
cont
amin
atio
n.
Food
han
dler
s to
und
erta
ke v
isua
l che
cks
to e
nsur
e al
l fo
od is
pro
tect
ed fr
om c
onta
min
atio
n, a
nd ra
w fo
od is
pl
aced
bel
ow re
ady-
to-e
at fo
od to
pre
vent
cro
ss-
cont
amin
atio
n.
If co
ntro
ls h
ave
not b
een
follo
wed
and
food
is n
ot
cont
amin
ated
, cov
er th
e fo
od p
lace
d in
a c
onta
iner
or o
n a
tray,
and
pla
ce ra
w fo
od b
elow
read
y-to
-eat
food
. If f
ood
has
been
con
tam
inat
ed o
r sus
pect
ed o
f hav
ing
been
co
ntam
inat
ed, d
isca
rd th
e fo
od. C
ompl
ete
Rec
ord
16 –
C
orre
ctiv
e A
ctio
ns.
Not
ify th
e m
anag
er/s
uper
viso
r if s
taff
requ
ire re
train
ing
to
ensu
re th
ey a
re fo
llow
ing
cont
rols
. If s
taff
unde
rgo
retra
inin
g, c
ompl
ete
Rec
ord
14 –
Foo
d H
andl
er
Inst
ruct
ion/
Trai
ning
.
26
3.5.
6 Fo
od H
andl
ing
Step
6: P
repa
ratio
n H
azar
ds
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Food
han
dler
s to
min
imis
e th
e cu
mul
ativ
e tim
e th
at p
oten
tially
ha
zard
ous
food
is k
ept w
ithin
th
e te
mpe
ratu
re d
ange
r zon
e (m
axim
um o
f 2 h
rs).
Man
ager
/sup
ervi
sor t
o un
derta
ke m
onth
ly c
heck
s to
en
sure
con
trols
are
bei
ng m
et. C
ompl
ete
Rec
ord
17 –
Fo
od S
afet
y P
rogr
am R
evie
w (M
onth
ly In
tern
al
Che
cklis
t).
Pot
entia
lly h
azar
dous
food
foun
d to
be
at ro
om
tem
pera
ture
for m
ore
than
2 h
rs is
to b
e us
ed
imm
edia
tely
or d
isca
rded
afte
r 4 h
rs. A
ll ac
tions
are
to
be re
cord
ed in
Rec
ord
16 –
Cor
rect
ive
Act
ions
.
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s,
chem
ical
s or
phy
sica
l ob
ject
s. (C
ontin
ued
on p
age
27)
Food
con
tact
sur
face
s,
uten
sils
, cho
ppin
g bo
ards
and
eq
uipm
ent t
o be
cle
aned
, sa
nitis
ed a
nd d
ried
as p
er th
e S
uppo
rt P
rogr
am -
Cle
anin
g an
d S
aniti
sing
, afte
r the
pr
epar
atio
n of
diff
eren
t foo
d ty
pes,
eg.
mea
t, po
ultry
, sal
ads
and
sand
wic
hes.
Col
our c
odin
g of
ute
nsils
/equ
ipm
ent f
or
spec
ific
task
s w
ill as
sist
in
keep
ing
item
s se
para
te.
Kee
p ra
w a
nd c
ooke
d fo
ods
sepa
rate
. W
ash
all f
ruits
and
veg
etab
les
to re
mov
e vi
sibl
e co
ntam
inat
ion.
Man
ager
/sup
ervi
sor t
o vi
sual
ly c
heck
wee
kly
that
con
trols
ar
e be
ing
met
. M
anag
er/s
uper
viso
r to
unde
rtake
mon
thly
che
cks
to
ensu
re c
ontro
ls a
re b
eing
met
. Com
plet
e R
ecor
d 17
–
Food
Saf
ety
Pro
gram
Rev
iew
(Mon
thly
Inte
rnal
C
heck
list).
M
anag
er/s
uper
viso
r to
unde
rtake
mon
thly
che
cks
to
ensu
re c
ontro
ls a
re b
eing
met
. Com
plet
e R
ecor
d 17
–
Food
Saf
ety
Pro
gram
Rev
iew
(Mon
thly
Inte
rnal
C
heck
list).
Con
tam
inat
ed fo
od c
onta
ct s
urfa
ces,
ute
nsils
, cho
ppin
g bo
ards
and
equ
ipm
ent t
o be
re-c
lean
ed a
nd re
-san
itise
d as
pe
r the
Sup
port
Pro
gram
- C
lean
ing
and
San
itisi
ng.
Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
Con
tam
inat
ed fo
od s
houl
d be
dis
card
ed im
med
iate
ly.
Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
Frui
t and
veg
etab
les
show
ing
sign
s of
vis
ible
co
ntam
inat
ion
shou
ld b
e re
-was
hed
or d
isca
rded
if th
e vi
sibl
e co
ntam
inat
ion
cann
ot b
e re
mov
ed.
Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
27
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s,
chem
ical
s or
phy
sica
l ob
ject
s.
Was
h an
d sa
nitis
e sa
lad
vege
tabl
es a
s pe
r the
san
itisi
ng
guid
elin
es.*
S
ingl
e-us
e or
dis
posa
ble
clot
hs
to b
e us
ed w
here
pos
sibl
e. If
m
ulti-
use
clot
hs a
re u
sed,
they
ar
e to
be
clea
ned
and
sani
tised
af
ter e
ach
task
. V
itam
iser
s (in
clud
ing
blad
es)
are
clea
ned
and
sani
tised
as
per t
he S
uppo
rt P
rogr
am –
C
lean
ing
and
San
itisi
ng p
rior t
o an
d af
ter p
repa
ratio
n.
Food
han
dler
s to
follo
w g
ood
hygi
ene
prac
tices
as
per t
he
Sup
port
Pro
gram
– H
ealth
and
H
ygie
ne R
equi
rem
ents
.
Man
ager
/sup
ervi
sor t
o un
derta
ke m
onth
ly c
heck
s to
en
sure
con
trols
are
bei
ng m
et. C
ompl
ete
Rec
ord
17 –
Fo
od S
afet
y P
rogr
am R
evie
w (M
onth
ly In
tern
al
Che
cklis
t).
Man
ager
/sup
ervi
sor t
o un
derta
ke m
onth
ly c
heck
s to
en
sure
con
trols
are
bei
ng m
et. C
ompl
ete
Rec
ord
17 –
Fo
od S
afet
y P
rogr
am R
evie
w (M
onth
ly In
tern
al
Che
cklis
t).
Food
han
dler
s to
und
erta
ke a
dai
ly v
isua
l che
ck to
ens
ure
vita
mis
ers
(incl
udin
g bl
ades
) are
cle
aned
and
san
itise
d in
ac
cord
ance
with
the
Sup
port
Pro
gram
– C
lean
ing
and
San
itisi
ng p
rior t
o an
d af
ter t
he p
repa
ratio
n pr
oces
s.
Man
ager
/sup
ervi
sor t
o un
derta
ke m
onth
ly c
heck
s to
en
sure
con
trols
are
bei
ng m
et. C
ompl
ete
Rec
ord
17 –
Fo
od S
afet
y P
rogr
am R
evie
w (M
onth
ly In
tern
al
Che
cklis
t).
Man
ager
/sup
ervi
sor t
o vi
sual
ly c
heck
wee
kly
that
food
ha
ndle
rs a
re fo
llow
ing
good
hyg
iene
pra
ctic
es a
s pe
r the
S
uppo
rt P
rogr
am –
Hea
lth a
nd H
ygie
ne R
equi
rem
ents
If fo
od h
andl
ers
are
not w
ashi
ng a
nd s
aniti
sing
sal
ad
vege
tabl
es c
orre
ctly
, re-
was
h an
d re
-san
itise
or d
isca
rd.
Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns. I
f foo
d ha
ndle
r re
train
ing
is re
quire
d, c
ompl
ete
Rec
ord
14 –
Foo
d H
andl
er
Inst
ruct
ion/
Trai
ning
.
Unc
lean
clo
ths
shou
ld b
e di
scar
ded.
Con
tam
inat
ed fo
od
shou
ld b
e di
scar
ded.
Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
Con
tam
inat
ed v
itam
iser
s (in
clud
ing
blad
es) m
ust b
e di
sass
embl
ed, r
e-cl
eane
d an
d re
-san
itise
d as
per
the
Sup
port
Pro
gram
- C
lean
ing
and
San
itisi
ng. C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If
food
han
dler
s re
quire
retra
inin
g in
hyg
iene
pra
ctic
es,
com
plet
e R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
. If
food
han
dler
s ar
e no
t fol
low
ing
good
hyg
iene
pra
ctic
es
as p
er th
e S
uppo
rt P
rogr
am –
Hea
lth a
nd H
ygie
ne
Req
uire
men
ts, r
etra
inin
g m
ay b
e re
quire
d. C
ompl
ete
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
* P
leas
e co
ntac
t you
r Loc
al G
over
nmen
t Aut
horit
y or
Sta
te o
r Ter
ritor
y H
ealth
Dep
artm
ent f
or a
dvic
e re
gard
ing
requ
irem
ents
for s
aniti
sing
sal
ad v
eget
able
s.
28
3.5.
7 Fo
od H
andl
ing
Step
7: C
ooki
ng (C
ook
Fres
h)
Haz
ards
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Sur
viva
l of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Ens
ure
food
is c
ooke
d th
orou
ghly
by:
•
follo
win
g st
anda
rd re
cipe
s an
d en
surin
g th
e in
tern
al
cook
ing
tem
pera
ture
is
750 C
or g
reat
er; a
nd
• by
cut
ting
a po
rtion
of t
he
food
to e
nsur
e it
is c
ooke
d un
til th
e ju
ices
run
clea
r, th
e m
eat i
s no
t pin
k in
co
lour
or b
y br
ingi
ng fo
od
to b
oilin
g po
int.
Ens
ure
food
is n
ot le
ft at
a
tem
pera
ture
of b
elow
600 C
for
mor
e th
an 2
hrs
dur
ing
cook
ing
to p
reve
nt th
e po
ssib
le
prod
uctio
n of
toxi
n.
Food
han
dler
to m
onito
r and
reco
rd th
e in
tern
al
tem
pera
ture
of c
ooke
d fo
od d
aily
to e
nsur
e th
e co
re
tem
pera
ture
of t
he fo
od h
as re
ache
d 75
0 C o
r gre
ater
. C
ompl
ete
Rec
ord
5 –
Coo
ked
Food
Tem
pera
ture
Log
. Fo
od h
andl
er to
und
erta
ke v
isua
l obs
erva
tions
dai
ly to
en
sure
food
is c
ooke
d un
til ju
ices
run
clea
r and
the
mea
t is
not
pin
k in
col
our o
r tha
t the
food
has
bee
n br
ough
t to
boilin
g po
int.
Man
ager
/sup
ervi
sor t
o un
derta
ke w
eekl
y ch
ecks
to
ensu
re c
ontro
ls fo
r coo
king
are
bei
ng m
et.
Food
han
dler
s to
mon
itor a
nd re
cord
the
inte
rnal
te
mpe
ratu
re o
f coo
ked
food
dai
ly, t
o en
sure
the
core
te
mpe
ratu
re o
f the
food
is n
ot b
elow
600 C
for m
ore
than
2
hrs
durin
g co
okin
g. C
ompl
ete
Rec
ord
5 –
Coo
ked
Food
Te
mpe
ratu
re L
og.
If fo
od is
not
ade
quat
ely
cook
ed, t
his
proc
ess
shou
ld
cont
inue
unt
il th
e fo
od is
thor
ough
ly c
ooke
d an
d no
tify
the
man
ager
/sup
ervi
sor f
or a
revi
ew o
f the
sta
ndar
d re
cipe
in
term
s of
tim
e/te
mpe
ratu
re re
quire
men
ts fo
r coo
king
to
ensu
re it
ach
ieve
s th
orou
gh c
ooki
ng a
s pe
r the
con
trols
. C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If
the
cont
rols
are
not
bei
ng m
et, r
etra
inin
g m
ay b
e re
quire
d. D
etai
ls to
be
docu
men
ted
in R
ecor
d 16
–
Cor
rect
ive
Act
ions
. If s
taff
unde
rgo
retra
inin
g, c
ompl
ete
R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
. Fo
od fo
und
to b
e le
ft at
a te
mpe
ratu
re o
f bel
ow 6
00 C fo
r m
ore
than
2 h
rs d
urin
g co
okin
g m
ust b
e di
scar
ded.
All
actio
ns a
re to
be
reco
rded
in R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s,
chem
ical
s or
phy
sica
l ob
ject
s. (C
ontin
ued
on p
age
29)
Equ
ipm
ent a
nd u
tens
ils a
re
clea
ned
and
sani
tised
in
acco
rdan
ce w
ith th
e S
uppo
rt P
rogr
am –
Cle
anin
g an
d S
aniti
sing
.
Food
han
dler
to u
nder
take
vis
ual c
heck
s da
ily th
at a
ll eq
uipm
ent a
nd u
tens
ils u
sed
durin
g th
e co
okin
g pr
oces
s ar
e cl
eane
d an
d sa
nitis
ed in
acc
orda
nce
with
the
Sup
port
Pro
gram
– C
lean
ing
and
Sani
tisin
g.
Man
ager
/sup
ervi
sor i
s to
und
erta
ke v
isua
l che
cks
on a
m
onth
ly b
asis
to re
view
whe
ther
the
cont
rol i
s be
ing
met
. C
ompl
ete
R
ecor
d 17
– F
ood
Saf
ety
Pro
gram
Rev
iew
(Mon
thly
In
tern
al C
heck
list).
Re-
clea
n an
d re
-san
itise
con
tam
inat
ed e
quip
men
t or
uten
sils
as
per t
he S
uppo
rt P
rogr
am -
Cle
anin
g an
d S
aniti
sing
and
con
tam
inat
ed fo
od is
to b
e di
scar
ded.
C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
.
29
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s,
chem
ical
s or
phy
sica
l ob
ject
s.
Food
han
dler
s to
follo
w g
ood
hygi
ene
prac
tices
in
acco
rdan
ce w
ith th
e S
uppo
rt P
rogr
am –
Hea
lth a
nd H
ygie
ne
Req
uire
men
ts.
Man
ager
/sup
ervi
sor t
o un
derta
ke w
eekl
y ch
ecks
to
ensu
re s
taff
are
follo
win
g go
od h
ygie
ne p
ract
ices
in
acco
rdan
ce w
ith th
e S
uppo
rt P
rogr
am -
Hea
lth a
nd
Hyg
iene
Req
uire
men
ts.
If co
ntro
ls a
re n
ot b
eing
met
, man
ager
/sup
ervi
sor t
o co
mpl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If s
taff
requ
ire
retra
inin
g in
follo
win
g go
od h
ygie
ne p
ract
ices
,com
plet
e
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
30
Food
Han
dlin
g St
ep 7
: Coo
king
(Coo
k C
hill)
H
azar
ds
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Ens
ure
food
is c
ooke
d th
orou
ghly
by:
•
follo
win
g st
anda
rd re
cipe
s an
d en
surin
g th
e in
tern
al
cook
ing
tem
pera
ture
is
750 C
or g
reat
er; a
nd
• by
cut
ting
a po
rtion
of t
he
food
to e
nsur
e it
is c
ooke
d un
til th
e ju
ices
run
clea
r, th
e m
eat i
s no
t pin
k in
co
lour
or b
y br
ingi
ng fo
ods
to b
oilin
g po
int.
Afte
r the
coo
king
pro
cess
, foo
d is
to b
e ra
pidl
y ch
illed
as
reco
mm
ende
d by
the
man
ufac
ture
r of t
he c
ook
chill
equi
pmen
t.
Food
han
dler
to m
onito
r and
und
erta
ke te
mpe
ratu
re
chec
ks o
f foo
d da
ily to
ens
ure
that
the
cont
rols
are
bei
ng
met
. Com
plet
e
Rec
ord
6 –
Tem
pera
ture
Mon
itorin
g of
Coo
k C
hill
Food
s.
Food
han
dler
to u
nder
take
vis
ual o
bser
vatio
ns d
aily
to
ensu
re fo
od is
coo
ked
until
juic
es ru
n cl
ear a
nd th
e m
eat
is n
ot p
ink
in c
olou
r or t
hat t
he fo
od h
as b
een
brou
ght t
o bo
iling
poin
t. M
anag
er/s
uper
viso
r to
unde
rtake
wee
kly
chec
ks to
en
sure
con
trols
for c
ooki
ng a
re b
eing
met
. Fo
od h
andl
er to
mon
itor a
nd re
cord
the
tem
pera
ture
of a
sa
mpl
e of
coo
k ch
ill fo
od d
urin
g ea
ch c
hill
proc
ess.
Te
mpe
ratu
res
to b
e re
cord
ed in
R
ecor
d 6
– Te
mpe
ratu
re M
onito
ring
of C
ook
Chi
ll Fo
ods.
If fo
od is
not
ade
quat
ely
cook
ed, t
his
proc
ess
shou
ld
cont
inue
unt
il th
e fo
od is
thor
ough
ly c
ooke
d an
d no
tify
the
man
ager
/sup
ervi
sor f
or a
revi
ew o
f the
sta
ndar
d re
cipe
in
term
s of
tim
e/te
mpe
ratu
re re
quire
men
ts fo
r coo
king
to
ensu
re it
ach
ieve
s th
orou
gh c
ooki
ng a
s pe
r the
con
trols
. C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If
the
cont
rols
are
not
bei
ng m
et, r
etra
inin
g m
ay b
e re
quire
d. D
etai
ls to
be
docu
men
ted
in R
ecor
d 16
–
Cor
rect
ive
Act
ions
. If s
taff
unde
rgo
retra
inin
g, c
ompl
ete
R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
. If
food
is n
ot re
achi
ng d
esire
d tim
e/te
mpe
ratu
re
requ
irem
ents
, re-
chill
the
food
or u
se p
rodu
ct w
ithin
12
hrs.
If
the
blas
t chi
ller i
s no
t mai
ntai
ning
des
ired
tem
pera
ture
s,
notif
y th
e m
anag
er/s
uper
viso
r. C
ompl
ete
Rec
ord
16 –
C
orre
ctiv
e A
ctio
ns.
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s,
chem
ical
s or
phy
sica
l ob
ject
s. (C
ontin
ued
on p
age
31)
Equ
ipm
ent a
nd u
tens
ils a
re
clea
ned
and
sani
tised
in
acco
rdan
ce w
ith th
e S
uppo
rt P
rogr
am –
Cle
anin
g an
d S
aniti
sing
.
Food
han
dler
to u
nder
take
vis
ual c
heck
s da
ily th
at a
ll eq
uipm
ent a
nd u
tens
ils u
sed
durin
g th
e co
okin
g pr
oces
s ar
e cl
eane
d an
d sa
nitis
ed in
acc
orda
nce
with
the
Sup
port
Pro
gram
– C
lean
ing
and
Sani
tisin
g.
Man
ager
/sup
ervi
sor t
o un
derta
ke v
isua
l che
cks
mon
thly
to
revi
ew w
heth
er th
e co
ntro
ls a
re b
eing
met
. Com
plet
e R
ecor
d 17
– F
ood
Saf
ety
Pro
gram
Rev
iew
(Mon
thly
In
tern
al C
heck
list).
Re-
clea
n an
d re
-san
itise
con
tam
inat
ed e
quip
men
t or
uten
sils
as
per t
he S
uppo
rt P
rogr
am -
Cle
anin
g an
d S
aniti
sing
and
con
tam
inat
ed fo
od is
to b
e di
scar
ded.
C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If
cont
rols
are
not
bei
ng m
et, m
anag
er/s
uper
viso
r to
com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns. I
f sta
ff re
quire
re
train
ing,
com
plet
e
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
31
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s,
chem
ical
s or
phy
sica
l ob
ject
s.
Food
han
dler
s to
follo
w g
ood
hygi
ene
prac
tices
in
acco
rdan
ce w
ith th
e S
uppo
rt P
rogr
am –
Hea
lth a
nd H
ygie
ne
Req
uire
men
ts.
Man
ager
/sup
ervi
sor t
o un
derta
ke w
eekl
y ch
ecks
to
ensu
re s
taff
follo
w g
ood
hygi
ene
prac
tices
in a
ccor
danc
e w
ith th
e S
uppo
rt P
rogr
am -
Hea
lth a
nd H
ygie
ne
Req
uire
men
ts.
If co
ntro
ls a
re n
ot b
eing
met
, man
ager
/sup
ervi
sor t
o co
mpl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If s
taff
requ
ire
retra
inin
g in
follo
win
g go
od h
ygie
ne p
ract
ices
, com
plet
e
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
32
Food
Han
dlin
g St
ep 7
: Coo
king
(Coo
k Fr
eeze
) H
azar
ds
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Ens
ure
food
is c
ooke
d th
orou
ghly
by:
•
follo
win
g st
anda
rd re
cipe
s an
d en
surin
g th
e co
re
tem
pera
ture
of t
he fo
od
has
reac
hed
750 C
or
grea
ter;
and
•
by c
uttin
g a
porti
on o
f the
fo
od to
ens
ure
it is
coo
ked
until
the
juic
es ru
n cl
ear,
the
mea
t is
not p
ink
in
colo
ur o
r by
brin
ging
food
s to
boi
ling
poin
t. A
fter t
he c
ooki
ng p
roce
ss, f
ood
is to
be
rapi
dly
froze
n as
re
com
men
ded
by th
e m
anuf
actu
rer o
f the
coo
k fre
eze
equi
pmen
t.
Food
han
dler
to m
onito
r and
und
erta
ke te
mpe
ratu
re
chec
ks o
f foo
d da
ily to
ens
ure
that
the
cont
rols
are
bei
ng
met
. C
ompl
ete
Rec
ord
7 –
Tem
pera
ture
Mon
itorin
g of
C
ook
Free
ze F
oods
. Fo
od h
andl
er to
und
erta
ke v
isua
l obs
erva
tions
dai
ly to
en
sure
food
is c
ooke
d un
til ju
ices
run
clea
r and
the
mea
t is
not
pin
k in
col
our o
r tha
t the
food
has
bee
n br
ough
t to
boilin
g po
int.
Man
ager
/sup
ervi
sor t
o un
derta
ke w
eekl
y ch
ecks
to
ensu
re c
ooks
are
follo
win
g co
ntro
ls.
Food
han
dler
to m
onito
r and
reco
rd th
e te
mpe
ratu
re o
f a
sam
ple
of c
ook
freez
e fo
od d
urin
g ea
ch fr
eezi
ng p
roce
ss.
Tem
pera
ture
s to
be
reco
rded
in R
ecor
d 6
– Te
mpe
ratu
re
Mon
itorin
g of
Coo
k Fr
eeze
Foo
ds.
If fo
od is
not
ade
quat
ely
cook
ed, t
his
proc
ess
shou
ld
cont
inue
unt
il th
e fo
od is
thor
ough
ly c
ooke
d an
d no
tify
the
man
ager
/sup
ervi
sor f
or a
revi
ew o
f the
sta
ndar
d re
cipe
in
term
s of
tim
e/te
mpe
ratu
re re
quire
men
ts fo
r coo
king
to
ensu
re it
ach
ieve
s th
orou
gh c
ooki
ng a
s pe
r the
con
trols
. C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If
the
cont
rols
are
not
bei
ng m
et, r
etra
inin
g m
ay b
e re
quire
d. D
etai
ls to
be
docu
men
ted
in R
ecor
d 16
–
Cor
rect
ive
Act
ions
. If s
taff
unde
rgo
retra
inin
g, c
ompl
ete
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
If fo
od is
not
reac
hing
des
ired
time/
tem
pera
ture
re
quire
men
ts, t
rans
fer f
ood
to a
noth
er b
last
free
zer o
r use
th
e fo
od w
ithin
12
hrs.
The
man
ager
/sup
ervi
sor i
s to
be
notif
ied,
com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns a
nd
Rec
ord
11 –
Equ
ipm
ent a
nd M
aint
enac
e as
requ
ired.
C
onta
min
atio
n by
m
icro
-org
anis
ms,
ch
emic
als
or p
hysi
cal
obje
cts.
(Con
tinue
d on
pag
e 33
)
Equ
ipm
ent a
nd u
tens
ils a
re
clea
ned
and
sani
tised
in
acco
rdan
ce w
ith th
e S
uppo
rt P
rogr
am –
Cle
anin
g an
d S
aniti
sing
.
Food
han
dler
s to
und
erta
ke v
isua
l che
cks
daily
that
all
equi
pmen
t and
ute
nsils
use
d du
ring
the
cook
ing
proc
ess
are
clea
ned
and
sani
tised
in a
ccor
danc
e w
ith th
e S
uppo
rt P
rogr
am –
Cle
anin
g an
d Sa
nitis
ing.
M
anag
er/s
uper
viso
r to
unde
rtake
vis
ual c
heck
s m
onth
ly
to re
view
whe
ther
the
cont
rol i
s be
ing
met
. Com
plet
e
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w (M
onth
ly
Inte
rnal
Che
cklis
t).
Re-
clea
n an
d re
-san
itise
con
tam
inat
ed e
quip
men
t or
uten
sils
in a
ccor
danc
e w
ith th
e S
uppo
rt P
rogr
am -
Cle
anin
g an
d S
aniti
sing
and
con
tam
inat
ed fo
od is
to b
e di
scar
ded.
Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
If co
ntro
ls a
re n
ot b
eing
met
, man
ager
/sup
ervi
sor t
o co
mpl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If s
taff
requ
ire
retra
inin
g, c
ompl
ete
R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
.
33
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s,
chem
ical
s or
phy
sica
l ob
ject
s.
Food
han
dler
s to
follo
w g
ood
hygi
ene
prac
tices
in
acco
rdan
ce w
ith th
e S
uppo
rt P
rogr
am –
Hea
lth a
nd H
ygie
ne
Req
uire
men
ts.
Man
ager
/sup
ervi
sor t
o un
derta
ke w
eekl
y ch
ecks
to
ensu
re s
taff
are
follo
win
g go
od h
ygie
ne p
ract
ices
in
acco
rdan
ce w
ith th
e S
uppo
rt P
rogr
am -
Hea
lth a
nd
Hyg
iene
Req
uire
men
ts.
If co
ntro
ls a
re n
ot b
eing
met
, man
ager
/sup
ervi
sor t
o co
mpl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If s
taff
requ
ire
retra
inin
g in
follo
win
g go
od h
ygie
ne p
ract
ices
, com
plet
e
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
34
3.5.
8 Fo
od H
andl
ing
Step
8: C
oolin
g H
azar
ds
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Afte
r coo
king
, pot
entia
lly
haza
rdou
s fo
od c
an b
e co
oled
at
room
tem
pera
ture
to 6
00 C
(as
a gu
ide,
for n
ot lo
nger
than
1
hr) b
efor
e fu
rther
coo
ling
unde
r ref
riger
atio
n. P
oten
tially
ha
zard
ous
food
mus
t be
cool
ed
from
600 C
to 2
10 C in
2 h
rs a
nd
to 5
0 C a
fter a
furth
er m
axim
um
of 4
hrs
. E
ffect
ive
cool
ing
can
be
achi
eved
by:
C
oolin
g fo
od in
sha
llow
tray
s or
sm
all c
onta
iner
s an
d en
surin
g fo
od is
not
ove
rsto
cked
in th
e re
frige
ratio
n un
it.
To c
ool f
ood
quic
kly,
usi
ng
chill
ed tr
ays
or th
e w
ater
bat
h m
etho
d (fi
ll up
the
sink
with
w
ater
(and
ice)
and
pla
ce tr
ay
of fo
od in
to th
e si
nk fo
r 30
min
s, d
rain
wat
er a
nd re
peat
pr
oced
ure;
then
pla
ce fo
od in
th
e re
frige
ratio
n un
it. E
nsur
e fo
od d
oes
not c
ome
into
dire
ct
cont
act w
ith th
e w
ater
or s
ink)
.
Food
han
dler
s to
mon
itor a
nd re
cord
tem
pera
ture
of
food
s du
ring
the
cool
ing
proc
ess
on a
wee
kly
basi
s.
Com
plet
e R
ecor
d 9
– Te
mpe
ratu
re C
oolin
g Lo
g.
Man
ager
/sup
ervi
sor t
o ch
eck
wee
kly
that
sta
ff ar
e fo
llow
ing
cont
rols
, by
usin
g a
prob
e th
erm
omet
er a
t 2 a
nd
4 hr
s in
terv
als.
Tem
pera
ture
s ar
e to
be
reco
rded
in
Rec
ord
9 –
Tem
pera
ture
Coo
ling
Log.
If fo
od is
not
coo
led
to th
e de
sire
d tim
e/te
mpe
ratu
re
requ
irem
ents
, use
the
wat
er b
ath
met
hod,
turn
the
refri
gera
tion
unit
dow
n, p
lace
em
pty
cool
ing
trays
in th
e fre
ezer
; oth
erw
ise
cook
fres
h in
stea
d of
coo
ling
food
s.
Com
plet
e R
ecor
d 9
– Te
mpe
ratu
re C
oolin
g Lo
g.
Bre
ak th
e fo
od in
to s
mal
l pro
porti
ons
and
plac
e in
sha
llow
co
ntai
ners
to c
ool.
Reo
rgan
ise
stoc
k to
allo
w fr
ee
circ
ulat
ion
of a
ir. C
ompl
ete
Rec
ord
9 –
Tem
pera
ture
C
oolin
g Lo
g fo
r cor
rect
ive
actio
ns ta
ken.
If
staf
f are
not
follo
win
g co
ntro
ls, n
otify
the
man
ager
/sup
ervi
sor,
com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns. I
f sta
ff re
quire
retra
inin
g, c
ompl
ete
Rec
ord
14 –
Fo
od H
andl
er In
stru
ctio
n/Tr
aini
ng.
35
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s or
ph
ysic
al o
bjec
ts.
Food
to b
e co
vere
d, la
belle
d an
d st
ored
in c
lean
con
tain
ers
durin
g th
e co
olin
g pr
oces
s.
Food
han
dler
s to
follo
w g
ood
hygi
ene
prac
tices
in
acco
rdan
ce w
ith th
e S
uppo
rt P
rogr
am –
Hea
lth a
nd H
ygie
ne
Req
uire
men
ts.
Food
han
dler
s to
und
erta
ke v
isua
l che
cks
daily
to e
nsur
e co
ntro
ls a
re b
eing
met
. M
anag
er/s
uper
viso
r to
chec
k m
onth
ly th
at fo
od h
andl
ers
are
follo
win
g go
od h
ygie
ne p
ract
ices
as
per t
he S
uppo
rt P
rogr
am -
Hea
lth a
nd H
ygie
ne R
equi
rem
ents
. Com
plet
e
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w (M
onth
ly
Inte
rnal
Che
cklis
t).
Cov
er a
nd la
bel f
ood.
Dis
card
con
tam
inat
ed fo
od. R
e-cl
ean
and
re-s
aniti
se c
onta
min
ated
tray
s an
d co
ntai
ners
as
per
the
Sup
port
Pro
gram
- C
lean
ing
and
San
itisi
ng.
Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
Not
ify th
e m
anag
er/s
uper
viso
r if f
ood
hand
lers
are
not
fo
llow
ing
the
Sup
port
Pro
gram
- H
ealth
and
Hyg
iene
R
equi
rem
ents
. Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
If st
aff r
equi
re re
train
ing,
com
plet
e R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
.
36
3.5.
9 Fo
od H
andl
ing
Step
9: R
ehea
ting
Haz
ards
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Pot
entia
lly h
azar
dous
food
is
rapi
dly
rehe
ated
to a
t lea
st
600 C
with
in 2
hrs
, tur
ned
and
stirr
ed p
erio
dica
lly fo
r tho
roug
h an
d ev
en d
istri
butio
n of
hea
t. R
ehea
ted
pote
ntia
lly
haza
rdou
s fo
od s
houl
d al
way
s be
con
sum
ed o
n th
e da
y of
re
heat
ing,
and
sho
uld
not b
e re
heat
ed tw
ice.
(N
ote:
Bai
ns-m
arie
are
not
su
itabl
e fo
r reh
eatin
g pu
rpos
es).
Food
han
dler
s to
che
ck th
at p
oten
tially
haz
ardo
us fo
od is
ra
pidl
y re
heat
ed to
at l
east
600 C
with
in 2
hrs
and
reco
rd
the
inte
rnal
tem
pera
ture
of f
ood
durin
g th
e re
heat
ing
proc
ess
thre
e tim
es/w
eek.
Tem
pera
ture
s to
be
reco
rded
in
Rec
ord
5 –
Coo
ked
Food
Tem
pera
ture
Log
. M
anag
er/s
uper
viso
r to
chec
k m
onth
ly th
at fo
od h
andl
ers
are
follo
win
g th
e co
ntro
ls fo
r reh
eatin
g.
If po
tent
ially
haz
ardo
us fo
od h
as n
ot b
een
rehe
ated
to
600 C
with
in 2
hrs
, con
tinue
rehe
atin
g un
til a
bove
600 C
. If
pote
ntia
lly h
azar
dous
food
is s
till n
ot re
achi
ng 6
00 C, a
pply
th
e 4-
hr/2
-hr g
uide
and
che
ck th
at th
e eq
uipm
ent i
s fu
nctio
ning
pro
perly
. Com
plet
e
Rec
ord
5 –
Coo
ked
Food
Tem
pera
ture
Log
. Not
ify th
e m
anag
er/s
uper
viso
r if e
quip
men
t mai
nten
ance
is re
quire
d.
Com
plet
e R
ecor
d 11
– E
quip
men
t Mai
nten
ance
. P
oten
tially
haz
ardo
us fo
od is
dis
card
ed if
the
cont
rols
for
rehe
atin
g ar
e no
t met
. Det
ail a
ctio
ns in
Rec
ord
16 –
C
orre
ctiv
e A
ctio
ns. R
etra
inin
g of
sta
ff m
ay b
e re
quire
d if
food
han
dler
s ar
e no
t fol
low
ing
the
cont
rols
for r
ehea
ting.
C
ompl
ete
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s or
ph
ysic
al o
bjec
ts.
Ens
ure
food
is c
over
ed a
nd in
cl
ean
cont
aine
rs.
Equ
ipm
ent a
nd u
tens
ils a
re
clea
ned
and
sani
tised
bef
ore
use
in a
ccor
danc
e w
ith th
e S
uppo
rt P
rogr
am –
Cle
anin
g an
d S
aniti
sing
. Fo
od h
andl
ers
to fo
llow
goo
d hy
gien
e pr
actic
es in
ac
cord
ance
with
the
Sup
port
Pro
gram
– H
ealth
and
Hyg
iene
R
equi
rem
ents
.
Man
ager
/sup
ervi
sor t
o ch
eck
mon
thly
that
food
han
dler
s ar
e fo
llow
ing
cont
rols
for r
ehea
ting.
Com
plet
e
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w (M
onth
ly
Inte
rnal
Che
cklis
t).
Man
ager
/sup
ervi
sor t
o ch
eck
mon
thly
that
food
han
dler
s ar
e cl
eani
ng a
nd s
aniti
sing
equ
ipm
ent i
n ac
cord
ance
with
th
e S
uppo
rt P
rogr
am –
Cle
anin
g an
d S
aniti
sing
. C
ompl
ete
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w
(Mon
thly
Inte
rnal
Che
cklis
t).
Man
ager
/sup
ervi
sor t
o ch
eck
mon
thly
that
food
han
dler
s ar
e fo
llow
ing
good
hyg
iene
pra
ctic
es in
acc
orda
nce
with
th
e S
uppo
rt P
rogr
am –
Hea
lth a
nd H
ygie
ne
Req
uire
men
ts. C
ompl
ete
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w (M
onth
ly In
tern
al C
heck
list).
All
cont
amin
ated
food
sho
uld
be d
isca
rded
. Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns. I
f foo
d ha
ndle
rs re
quire
re
train
ing
com
plet
e R
ecor
d 14
– F
ood
Han
dler
In
stru
ctio
n/Tr
aini
ng,
Re-
clea
n an
d re
-san
itise
con
tam
inat
ed e
quip
men
t and
ut
ensi
ls a
s pe
r the
Sup
port
Pro
gram
- C
lean
ing
and
San
itisi
ng. C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. Fo
od h
andl
ers
may
requ
ire re
train
ing
if th
ey a
re n
ot
follo
win
g co
ntro
ls. C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
and
for r
etra
inin
g co
mpl
ete
R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
.
37
3.5.
10 F
ood
Han
dlin
g St
ep 1
0: H
ot H
oldi
ng (B
ain-
mar
ie)
Haz
ards
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Pot
entia
lly h
azar
dous
food
is to
be
hel
d ho
t (at
or a
bove
600 C
). N
ote:
Foo
d sh
ould
be
at o
r ab
ove
600 C
prio
r to
hot
hold
ing.
Food
han
dler
s to
und
erta
ke te
mpe
ratu
re m
onito
ring
of
pote
ntia
lly h
azar
dous
food
thre
e tim
es/w
eek
usin
g a
tem
pera
ture
mea
surin
g de
vice
. Tem
pera
ture
s to
be
docu
men
ted
in R
ecor
d 5
– C
ooke
d Fo
od T
empe
ratu
re
Log.
Man
ager
/sup
ervi
sor t
o ch
eck
mon
thly
that
the
cont
rols
for h
ot h
oldi
ng a
re b
eing
met
. Com
plet
e
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w (M
onth
ly
Inte
rnal
Che
cklis
t).
If fo
od is
foun
d to
be
held
bel
ow 6
00 C, r
ehea
t the
food
unt
il it
reac
hes
600 C
or a
bove
. Com
plet
e R
ecor
d 5
– C
ooke
d Fo
od T
empe
ratu
re L
og. I
f the
food
is h
eld
in th
e ba
in-m
arie
fo
r mor
e th
an 4
hrs
, dis
card
food
and
com
plet
e R
ecor
d 16
–
Cor
rect
ive
Act
ions
. If s
taff
requ
ire re
train
ing,
com
plet
e R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
. If
the
bain
-mar
ie is
not
mai
ntai
ning
the
desi
red
tem
pera
ture
s, n
otify
the
man
ager
/sup
ervi
sor r
egar
ding
eq
uipm
ent m
aint
enan
ce. C
ompl
ete
R
ecor
d 11
– E
quip
men
t Mai
nten
ance
. If t
he c
ontro
ls a
re
not m
et, r
etra
in s
taff
and
com
plet
e
Rec
ord
14 –
Foo
d H
andl
er In
stru
ctio
n/Tr
aini
ng.
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s,
and
phys
ical
obj
ects
.
Food
is to
be
cove
red
durin
g th
e ho
t hol
ding
pro
cess
and
ho
ldin
g tra
ys a
re to
be
clea
ned
and
sani
tised
in a
ccor
danc
e w
ith th
e S
uppo
rt P
rogr
am –
C
lean
ing
and
San
itisi
ng.
Man
ager
/sup
ervi
sor t
o ch
eck
mon
thly
that
food
han
dler
s ar
e fo
llow
ing
cont
rols
for h
ot h
oldi
ng a
nd th
at th
e S
uppo
rt P
rogr
am –
Cle
anin
g an
d Sa
nitis
ing
is b
eing
follo
wed
. C
ompl
ete
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w
(Mon
thly
Inte
rnal
Che
cklis
t).
Con
tam
inat
ed fo
od is
to b
e di
scar
ded
and
cont
amin
ated
tra
ys a
re to
be
re-c
lean
ed a
nd re
-san
itise
d ac
cord
ing
to th
e S
uppo
rt P
rogr
am -
Cle
anin
g an
d S
aniti
sing
. Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
38
3.5.
11 F
ood
Han
dlin
g St
ep 1
1: P
acka
ging
H
azar
ds
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Sta
ff ar
e to
min
imis
e th
e cu
mul
ativ
e tim
e th
at p
oten
tially
ha
zard
ous
food
is k
ept w
ithin
th
e te
mpe
ratu
re d
ange
r zon
e,
ie. a
max
imum
of 2
hrs
.
Man
ager
/sup
ervi
sor t
o un
derta
ke m
onth
ly c
heck
s to
en
sure
food
han
dler
s ar
e fo
llow
ing
cont
rols
for p
acka
ging
. C
ompl
ete
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w
(Mon
thly
Inte
rnal
Che
cklis
t).
Pot
entia
lly h
azar
dous
food
foun
d to
be
at ro
om
tem
pera
ture
for m
ore
than
2 h
rs is
to b
e us
ed
imm
edia
tely
or d
isca
rded
afte
r 4 h
rs.
Com
plet
e
Rec
ord
16 –
Cor
rect
ive
Act
ions
.
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s or
ph
ysic
al o
bjec
ts.
Con
tain
ers
and
lids
shou
ld b
e st
ored
in a
cle
an d
ry a
rea,
and
m
eals
are
to b
e pa
ckag
ed in
to
clea
n co
ntai
ners
. E
quip
men
t and
ute
nsils
are
cl
eane
d an
d sa
nitis
ed b
efor
e us
e in
acc
orda
nce
with
the
Sup
port
Pro
gram
– C
lean
ing
and
San
itisi
ng.
Food
han
dler
s to
follo
w g
ood
hygi
ene
prac
tices
in
acco
rdan
ce w
ith th
e S
uppo
rt P
rogr
am –
Hea
lth a
nd H
ygie
ne
Req
uire
men
ts.
Man
ager
/sup
ervi
sor t
o un
derta
ke m
onth
ly c
heck
s to
en
sure
food
han
dler
s ar
e fo
llow
ing
cont
rols
for p
acka
ging
. C
ompl
ete
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w
(Mon
thly
Inte
rnal
Che
cklis
t).
Man
ager
/sup
ervi
sor t
o un
derta
ke m
onth
ly c
heck
s to
en
sure
food
han
dler
s ar
e cl
eani
ng a
nd s
aniti
sing
eq
uipm
ent i
n ac
cord
ance
with
the
Sup
port
Pro
gram
–
Cle
anin
g an
d S
aniti
sing
. Com
plet
e R
ecor
d 17
– F
ood
Saf
ety
Pro
gram
Rev
iew
(Mon
thly
Inte
rnal
Che
cklis
t).
Man
ager
/sup
ervi
sor t
o un
derta
ke m
onth
ly c
heck
s to
en
sure
food
han
dler
s ar
e fo
llow
ing
the
Sup
port
Pro
gram
–
Hea
lth a
nd H
ygie
ne R
equi
rem
ents
. Com
plet
e R
ecor
d 17
– F
ood
Saf
ety
Pro
gram
Rev
iew
(Mon
thly
Inte
rnal
C
heck
list).
If fo
od o
r pac
kagi
ng is
con
tam
inat
ed, i
t sho
uld
be
imm
edia
tely
dis
card
ed. D
isca
rd c
onta
min
ated
sin
gle-
use
cont
aine
rs. C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. A
ll co
ntam
inat
ed e
quip
men
t and
ute
nsils
are
to b
e re
-cl
eane
d an
d re
-san
itise
d as
per
the
Sup
port
Pro
gram
- C
lean
ing
and
San
itisi
ng. C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If
food
han
dler
s ar
e no
t fol
low
ing
the
Sup
port
Pro
gram
–
Hea
lth a
nd H
ygie
ne R
equi
rem
ents
, com
plet
e R
ecor
d 16
–
Cor
rect
ive
Act
ions
. If r
etra
inin
g of
food
han
dler
s is
re
quire
d, c
ompl
ete
Rec
ord
14 –
Foo
d H
andl
er
Inst
ruct
ion/
Trai
ning
.
39
3.5.
12 F
ood
Han
dlin
g St
ep 1
2: H
oldi
ng fo
r del
iver
y (h
ot, c
old,
froz
en)
Haz
ards
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of f
ood
pois
onin
g ba
cter
ia
and
poss
ible
pr
oduc
tion
of to
xins
.
Food
is to
be
held
hot
(at o
r ab
ove
600 C
), co
ld (a
t or b
elow
50 C
) or f
roze
n so
lid, n
ot
parti
ally
thaw
ed, p
rior t
o de
liver
y.
Man
ager
/sup
ervi
sor t
o ch
eck
mon
thly
that
food
han
dler
s ar
e ho
ldin
g fo
od h
ot (a
t or a
bove
600 C
), co
ld (a
t or b
elow
50 C
) or f
roze
n so
lid, n
ot p
artia
lly th
awed
, prio
r to
deliv
ery.
C
ompl
ete
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w
(Mon
thly
Inte
rnal
Che
cklis
t).
If fo
od is
not
hel
d at
spe
cifie
d te
mpe
ratu
res
prio
r to
deliv
ery,
follo
w 4
-hr/2
-hr g
uide
. Com
plet
e
Rec
ord
16 –
Cor
rect
ive
Act
ions
.
Con
tam
inat
ion
by
mic
ro-o
rgan
ism
s or
ph
ysic
al o
bjec
ts.
Food
is to
be
cove
red
durin
g ho
ldin
g.
Sto
rage
are
as a
re to
be
clea
ned
and
food
hol
ding
eq
uipm
ent i
s to
be
clea
ned
and
sani
tised
in a
ccor
danc
e w
ith
the
Sup
port
Pro
gram
–
Cle
anin
g an
d S
aniti
sing
. Fo
od h
andl
ers
to fo
llow
goo
d hy
gien
e pr
actic
es in
ac
cord
ance
with
the
Sup
port
Pro
gram
– H
ealth
and
Hyg
iene
R
equi
rem
ents
.
Man
ager
/sup
ervi
sor t
o ch
eck
mon
thly
that
food
han
dler
s ar
e fo
llow
ing
cont
rols
for h
oldi
ng fo
od. C
ompl
ete
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w (M
onth
ly In
tern
al
Che
cklis
t).
Man
ager
/sup
ervi
sor t
o ch
eck
mon
thly
that
food
han
dler
s ar
e fo
llow
ing
cont
rols
for h
oldi
ng fo
od a
nd th
e S
uppo
rt P
rogr
am –
Cle
anin
g an
d Sa
nitis
ing.
Com
plet
e R
ecor
d 17
–
Food
Saf
ety
Pro
gram
Rev
iew
(Mon
thly
Inte
rnal
C
heck
list).
M
anag
er/s
uper
viso
r to
unde
rtake
mon
thly
che
cks
to
ensu
re fo
od h
andl
ers
are
follo
win
g th
e S
uppo
rt P
rogr
am
– H
ealth
and
Hyg
iene
Req
uire
men
ts. C
ompl
ete
Rec
ord
17 –
Foo
d S
afet
y P
rogr
am R
evie
w (M
onth
ly In
tern
al
Che
cklis
t).
Con
tam
inat
ed fo
od is
to b
e di
scar
ded.
Com
plet
e
Rec
ord
16 –
Cor
rect
ive
Act
ions
. C
onta
min
ated
hol
ding
equ
ipm
ent a
nd s
tora
ge a
reas
are
to
be re
-cle
aned
and
re-s
aniti
sed
imm
edia
tely
(whe
re
appr
opria
te) i
n ac
cord
ance
with
the
Sup
port
Pro
gram
- C
lean
ing
and
San
itisi
ng. C
ompl
ete
Rec
ord
16 –
Cor
rect
ive
Act
ions
. If
food
han
dler
s ar
e no
t fol
low
ing
the
Sup
port
Pro
gram
–
Hea
lth a
nd H
ygie
ne R
equi
rem
ents
, com
plet
e R
ecor
d 16
–
Cor
rect
ive
Act
ions
. If r
etra
inin
g of
food
han
dler
s is
re
quire
d, c
ompl
ete
Rec
ord
14 –
Foo
d H
andl
er
Inst
ruct
ion/
Trai
ning
.
40
3.5.
13 F
ood
Han
dlin
g St
ep 1
3: D
eliv
ery
(of f
ood
to c
onsu
mer
- ho
t, co
ld, f
roze
n)
Haz
ards
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Gro
wth
of m
icro
-or
gani
sms
and
poss
ible
pro
duct
ion
of to
xins
.
Food
is to
be
trans
porte
d:
• ho
t (at
or a
bove
600 C
) by
usin
g in
sula
ted
cont
aine
rs,
heat
pac
ks, o
r •
cold
(at o
r bel
ow 5
0 C) b
y us
ing
ice
bric
ks, o
r •
froze
n so
lid b
y us
ing
ice
bric
ks.
Con
sum
ers
are
to b
e ad
vise
d of
mea
l del
iver
y tim
es. M
eals
ar
e to
be
deliv
ered
with
in 2
hrs
of
leav
ing
the
DM
O a
nd m
eals
ar
e no
t to
be le
ft un
atte
nded
.
Vol
unte
ers/
staf
f to
take
the
stor
age
tem
pera
ture
of a
mea
l w
eekl
y, p
rior t
o de
liver
y an
d on
the
last
mea
l del
iver
y.
Tem
pera
ture
s ar
e to
be
reco
rded
in
Rec
ord
8 –
Mea
l Del
iver
y Te
mpe
ratu
re L
og.
V
olun
teer
s/tra
nspo
rt pe
rson
nel t
o en
sure
con
sum
er
atte
ndan
ce o
n ea
ch d
eliv
ery
of m
eals
and
that
mea
ls a
re
deliv
ered
with
in 2
hrs
of l
eavi
ng th
e D
MO
.
If th
e st
orag
e te
mpe
ratu
re o
f the
mea
l doe
s no
t mee
t the
te
mpe
ratu
re c
ontro
ls p
rior t
o de
liver
y or
on
the
last
mea
l de
liver
y, th
e m
anag
er/s
uper
viso
r is
to b
e no
tifie
d re
gard
ing
mai
nten
ance
, and
pos
sibl
e re
plac
emen
t of h
oldi
ng
equi
pmen
t or s
tora
ge a
rran
gem
ents
may
nee
d to
be
revi
ewed
. All
actio
ns a
re to
be
reco
rded
in
Rec
ord
8 –
Mea
l Del
iver
y Te
mpe
ratu
re L
og.
If m
eals
are
not
del
iver
ed w
ithin
2 h
rs o
f lea
ving
the
DM
O
and/
or th
e cu
stom
er is
una
vaila
ble
on d
eliv
ery,
mea
ls
shou
ld b
e tra
nspo
rted
back
to th
e fa
cilit
y an
d th
eir s
afet
y as
sess
ed u
sing
the
4-hr
/2-h
r gui
de. T
he
man
ager
/sup
ervi
sor i
s to
be
notif
ied.
Com
plet
e R
ecor
d 16
–
Cor
rect
ive
Act
ions
. C
onta
min
atio
n by
m
icro
-org
anis
ms
or
phys
ical
obj
ects
.
Tran
spor
t veh
icle
s ar
e to
be
clea
ned
and
cont
aine
rs
clea
ned
and
sani
tised
in
acco
rdan
ce w
ith th
e S
uppo
rt P
rogr
am –
Cle
anin
g an
d S
aniti
sing
prio
r to
use.
Tr
ansp
ort p
erso
nnel
/vol
unte
ers
are
to fo
llow
goo
d hy
gien
e pr
actic
es in
acc
orda
nce
with
th
e S
uppo
rt P
rogr
am –
Hea
lth
and
Hyg
iene
Req
uire
men
ts.
Man
ager
/sup
ervi
sor t
o un
derta
ke m
onth
ly c
heck
s on
the
cond
ition
of t
rans
port
vehi
cles
and
that
con
tain
ers
are
bein
g cl
eane
d an
d sa
nitis
ed a
s pe
r the
Sup
port
Pro
gram
–
Cle
anin
g an
d S
aniti
sing
. Com
plet
e R
ecor
d 17
– F
ood
Saf
ety
Pro
gram
Rev
iew
(Mon
thly
Inte
rnal
Che
cklis
t).
Man
ager
/sup
ervi
sor t
o un
derta
ke m
onth
ly c
heck
s th
at
trans
port
pers
onne
l are
follo
win
g go
od h
ygie
ne p
ract
ices
in
acc
orda
nce
with
the
Sup
port
Pro
gram
– H
ealth
and
H
ygie
ne R
equi
rem
ents
. Com
plet
e R
ecor
d 17
– F
ood
Saf
ety
Pro
gram
Rev
iew
(Mon
thly
Inte
rnal
Che
cklis
t).
Con
tam
inat
ed v
ehic
les
are
to b
e re
-cle
aned
and
co
ntai
ners
re-c
lean
ed a
nd re
-san
itise
d as
per
the
Sup
port
Pro
gram
– C
lean
ing
and
Sani
tisin
g. C
onta
min
ated
food
is
to b
e di
scar
ded.
Com
plet
e R
ecor
d 16
– C
orre
ctiv
e A
ctio
ns.
Tran
spor
t per
sonn
el m
ay re
quire
retra
inin
g if
they
are
not
fo
llow
ing
good
hyg
iene
pra
ctic
es in
acc
orda
nce
with
the
Sup
port
Pro
gram
– H
ealth
and
Hyg
iene
Req
uire
men
ts.
Com
plet
e R
ecor
d 14
– F
ood
Han
dler
Inst
ruct
ion/
Trai
ning
.
41
Pho
toco
py th
e ta
ble
belo
w a
nd re
cord
the
deta
ils o
f any
site
-spe
cific
var
iatio
ns to
the
Food
Han
dlin
g S
teps
list
ed a
bove
. H
azar
ds
Wha
t cou
ld g
o w
rong
?
Haz
ard
Con
trol
s
Wha
t to
do to
pre
vent
thin
gs
goin
g w
rong
?
Mon
itorin
g of
Con
trol
s
Che
ckin
g th
at e
very
thin
g is
righ
t
Cor
rect
ive
Act
ions
Wha
t to
do w
hen
thin
gs g
o w
rong
?
Delivered Meals Organisations
THIS PAGE HAS BEEN LEFT BLANK
42
3.0 Part 1 - Food Safety Program Sections
43Food Safety Program Tool
3.6 Support Programs
In addition to the specific controls described in the Food Handling Steps (Section 3.5), a numberof general controls are provided in the following support programs. These support programs areessential to the production of safe food. If managers/supervisors observe that staff are notfollowing the controls in the following Support Programs, complete Record 16 - CorrectiveActions. If staff require retraining, complete Record 14 - Food Handler Instruction/Training.Please include these Support Programs as part of your food safety program.
3.6.1 Health and Hygiene Requirements
To ensure food safety, food handlers need to implement measures to ensure that food preparedand served is safe and food handling is of a high standard at all times. They have to comply withthe health and hygiene requirements prescribed under the Food Safety Standards and follow thesteps outlined in the food safety program.
The following information outlines the responsibilities for basic health and hygiene requirementsfor all food handlers (both paid and voluntary), and is based on the Food Safety Standards, inparticular Food Safety Standard 3.2.2 - Food Safety Practices and General Requirements. Youmay wish to make copies of this information guide for use in food handler training.
Responsibility 1A food handler must take all reasonable measures not to handle food or surfaces likely tocome into contact with food in a way that is likely to compromise the safety andsuitability of food.
Steps to prevent the contamination of food and food contact surfaces:
• store uncooked and ready-to-eat food separately and always store cooked andready-to-eat foods above uncooked or unwashed foods
• store foods in waterproof and pest-proof food-grade containers with well-fitting lids• limit direct handling of food - clean gloves can be used but these must be changed
between each task or if they are damaged. Clean tongs or other implements used tohandle foods can also be used
• keep raw and cooked foods separate at all times; also ensure that separate utensilsand cutting boards are to be used for the preparation of raw and ready-to-eat orcooked foods, and washed and unwashed foods
• use individual serving implements for each dish to reduce direct handling of food• keep all food preparation areas, work surfaces, equipment and utensils in a clean
condition.
44 Delivered Meals Organisations
3.0 Part 1 - Food Safety Program SectionsResponsibility 2A food handler must, when engaging in any food handling operation, take all practicablemeasures to ensure that his/her body, anything from his/her body, and anything he/she iswearing does not contaminate food or surfaces likely to come into contact with food.
Steps to be taken to meet hygiene requirements:
• take all practicable measures (examples below) to ensure his or her body, anythingfrom his or her body, and anything he or she is wearing does not contaminate food orsurfaces likely to come into contact with food- long hair to be tied or clipped back, or otherwise effectively covered so as to
prevent contact occurring between hair and food or between hair and foodcontact surfaces
- jewellery is limited to plain banded rings and simple sleeper earrings- keep finger nails short and clean and do not wear nail polish or false nails
• food handlers must cover any cuts or sores with a waterproof, brightly coloureddressing and ensure that disposable gloves are worn;
• clean protective clothing that effectively provides a barrier between food and ordinaryclothing must be worn when handling food. This may be in the form of a uniformworn when handling food only instead of everyday clothing, or an apron or overallworn over everyday clothing
• protective clothing must be worn in the food preparation areas only and not outsidethe premises
• smoking and eating are not to occur within food handling or preparation areas• do not sneeze, blow or cough over unprotected food or surfaces likely to come into
contact with food.
Responsibility 3A food handler must wash his or her hands:
• whenever his or her hands are likely to be a source of contamination of food• immediately before working with ready-to-eat food, and after handling raw food• before putting on and after removing gloves• immediately after using the toilet• prior to handling unprotected/uncovered food or when touching surfaces that will
come into contact with food• before commencing or re-commencing the handling of food• immediately after smoking, coughing, sneezing, using a handkerchief or disposable
tissue, eating, drinking or using tobacco or similar substances• after touching his/her hair, scalp or body opening.
Whenever washing his or her hands, a food handler must:
• Use the hand washing facilities provided• Thoroughly clean his or her hands using soap and warm running water• Thoroughly dry his or her hands on paper towel.
3.0 Part 1 - Food Safety Program Sections
45Food Safety Program Tool
Responsibility 4A food handler who knows that they are suffering from a food-borne illness (or if they area carrier of a food-borne illness), or if they have any symptoms associated with a food-borne illness, must:
• report to his or her supervisor that he or she is or may be suffering from (or is acarrier of) the illness
• not engage in any handling of food• if continuing to engage in other work on the premises - take all practicable measures
to prevent food being contaminated as a result of the condition• a food handler must notify his or her supervisor if the food handler knows or
suspects that he or she may have contaminated food whilst handling food.
The symptoms of food-borne illness may include: diarrhoea, nausea, vomiting, abdominalcramps, fever and headache. A person suffering a food-borne illness may have one or more ofthese symptoms. The incubation period (the time between eating the food and the appearanceof the first symptoms) may be as short as one hour and up to three to four days or even longer.
Procedure for managing food handlers suffering from food-borne illness:1. report illness or symptoms to the manager2. details are listed in Record 13 - Staff Illness3. food handler is excluded from handling food4. food handler resumes handling food only after they have been symptom free for 48 hrs.
However if a food handler has been diagnosed with eg. Salmonella or Hepatitis A, amedical certificate may be required to state that the person is no longer suffering from afood-borne illness or its symptoms
5. record details of return to work in Record 13 - Staff Illness.
Procedure for managing open cuts and sores on hands or fingers, or discharges from the ear,nose or eye:1. report injury/condition to the supervisor2. record details in Record 13 - Staff Illness3. food handlers must take all reasonable measures not to contaminate food. This may
mean, performing other jobs that do not involve food, not working in food preparation areasor if a food handler continues to handle food with a cut/sore hand, a bright colouredwaterproof dressing is to be applied to the wound and disposable food gloves are to beworn.
3.6.2 Cleaning and Sanitising
Your DMO must ensure that the premises, fixtures, fittings, equipment and those parts ofvehicles that are used to transport food, are maintained to an acceptable standard ofcleanliness. There should be no accumulation of garbage (except in garbage containers),recycled matter (except in containers), food waste, dirt, grease or other visible matter.Furthermore, cutlery and crockery must be cleaned and sanitised and protected fromcontamination. They must be in a clean and sanitary condition immediately before each use.Food contact surfaces of equipment also need to be cleaned and sanitised to avoidcontaminating the food that will come into contact with these surfaces.
Cleaning and sanitising are separate procedures. Cleaning removes visible contamination suchas food waste, dirt and grease from a surface. Sanitising is a process that destroys micro-organisms that may remain after cleaning.
46 Delivered Meals Organisations
3.0 Part 1 - Food Safety Program Sections
Notes on Cleaning and Sanitising:
1. When cleaning cutlery, crockery, pots, pans, utensils, or tables where food is served, theabove steps apply when cleaning is done by hand or in a dishwasher. In addition, any teatowels used for drying should be sent for laundering after use.
2. The food contact surfaces of an appliance used to prepare or process foods, particularlypotentially hazardous foods, should be cleaned between batches or lots to avoid the risk ofcross-contamination.
3. It is recommended that the equipment used with potentially hazardous foods be cleanedand sanitized after each use.
4. Single-use items are not to be cleaned or sanitised for reuse but are to be discarded.Single-use items are instruments, apparatus, utensils or other things intended to be usedonly once in connection with food handling. These include disposable gloves, drinkingstraws, disposable eating and drinking utensils, plastic containers for takeaway food orother disposable packaging materials used in contact with food. Single-use items must notcome into contact with food or the mouth of a person if they are contaminated. Mostimportantly, single-use items should be protected from the likelihood of contamination untiluse and should never be reused.
5. To achieve an adequate level of sanitisation manually, contact with hot water at 77°C for 30seconds is needed. This temperature cannot be maintained in the sink unless the sink hasa heating element. It is however not recommended that food businesses manuallysanitise using hot water due to occupational health and safety concerns. The use of aglass washer or dishwasher is recommended where possible as they are the mosteffective way to clean and sanitise equipment. The manufacturer of the above mentionedequipment will be able to provide you with information regarding rinsing temperatures foryour glass washer or dishwasher. It is recommended that this information is provided inwriting by the manufacturer and that it is made available upon request by an auditor.
ProcessStep
1. Pre-clean Scraping, rinsing, wiping,sweeping or soaking
Cleaning Equipment
Cloth, broom, brush, water
2. Main clean Washing in hot water and detergent Scourer, cloth, brush, mop,sponge, floor cleaning machineHot water - at least 54°C anddetergent
3. Sanitising 1. Hot water rinse; or2.Chemical sanitising rinse; or3.Spraying surface with sanitiser andwiping with disposable paper towels
1. Hot water2. Chemical sanitiser3.Disposable paper towels
4. Drying Allow all surfaces to air drySmaller utensils are stacked ona clean dish rack to air dry
Clean sanitised surfaces ondrain boards, dish racks, etc
The table below outlines the steps that should be undertaken to effectively clean,sanitise and dry equipment and utensils
3.0 Part 1 - Food Safety Program Sections
47Food Safety Program Tool
6. Chemical sanitisers - advice on suitable chemical sanitisers can be obtained fromchemical manufacturers and suppliers. Chlorine and quaternary ammonium-basedcompounds are commonly used as chemical sanitisers in the food industry. Sanitiserswill only work effectively if the surface is clean and if they are used in the correctconcentration and in accordance with the label directions (eg. minimum contact time).
7. All cleaning and sanitising chemicals should be stored in a designated chemical storagearea away from food preparation areas.
8. It is important to ensure that Material Safety Data Sheets (MSDS) are made available onsite for all cleaning agents used throughout the facility. MSDS provide informationregarding precautions for the safe use and handling of hazardous substances andactions to take in the event of poisoning or harmful exposure to the substance. DMOscan request MSDS through their supplier of cleaning agents.
Preparing Your Cleaning Schedule
Just like the rest of your food safety program, a cleaning schedule is a way of making sure thatfood premises and equipment have been cleaned.
With reference to the example of daily and monthly cleaning schedules below, complete theblank table on page 48, by listing areas/equipment that need to be cleaned (eg. floors, utensils),the person responsible for each cleaning task (eg. kitchen hand, supervisor, etc), how ofteneach area/equipment should be cleaned (eg. daily, weekly, monthly, yearly) and the cleaningagent to be used.
1. Remove food to other side of fridge2. Clean rubber seals3. Wash racks and all interior surfaces
with hot water and detergent ordishwasher
4. Spray and wipe the walls with wallcleaner
5. Allow to air dry before replacing food
Example Daily Cleaning Schedule:Equipment/Area
Preparationbenches
Kitchen Hand,Cook
Method
1. Remove food scraps2. Wash with hot water and detergent3. Apply sanitiser4. Allow to dry
Eskycontainers
PersonResponsible
Product &Equipment
UsedDetergentNo-rinsesanitiser
DMO Driver 1. Remove food scraps2. Wash with hot water and detergent3. Wash out with clean water4. Sanitise5. Air dry
Example Monthly Cleaning Schedule:
Equipment/Area
Cool rooms,fridges andstorage racks
Kitchen Hand
MethodPersonResponsible
Product &Equipment
UsedScrubbingbrushDetergent
DetergentNo-rinsesanitiser
48 Delivered Meals Organisations
3.0 Part 1 - Food Safety Program Sections
Make multiple copies of the table above and use this to record the cleaning proceduresfor multiple areas/equipment. Information on cleaning procedures should be kept in an easilyaccessible place (eg. either with the food safety program or with the other records).
You can use the above cleaning schedule to complete Record 10 - Cleaning and Sanitising.This record can be used to record the items to be cleaned, the food handler responsible for thecleaning task(s) and timeframe for cleaning premises and equipment (eg. daily, weekly, monthly,annually).
Examples of items to be cleaned at various frequencies include:
• Daily - food contact surfaces, surfaces of equipment such as fridges, freezers, stoves,ovens, bain-marie, utensils, crockery, vitamisers, blenders, equipment, floors, counters,benches, etc
• Weekly - rubbish bins• Monthly - inside of equipment such as fridges, cool rooms, freezers, cupboards, shelves,
walls, light fittings, windows, etc• Annually - ceilings throughout the premises, including internal rooms and toilets.
This record allows food handlers to sign off each cleaning task after it has been completed.
_________ Cleaning Schedule:
Equipment/Area MethodPersonResponsible
Product &Equipment
Used
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3.6.3 Pest Control
All practicable measures are to be taken to prevent pests entering and harbouring on thepremises. The manager/supervisor should conduct monthly inspections for evidence of pestsand detail the findings in Record 12 - Pest Control. Any pests or evidence of pests observed bystaff should be reported to the manager/supervisor. It is recommended that the manager/supervisor consult with a pest management contractor to determine the appropriate course ofaction when dealing with pest problems. All actions should be detailed in Record 12 - PestControl.
Examples of other practical pest control measures include:
• ensuring there are no holes or gaps in ceilings, walls and floors
• providing screens to doors
• keeping premises clean
• not storing food items on the floor
• provision of fly traps or fly zappers
• use of fly strips.
With reference to the example below, detail the actions your business will undertake to controlpests in the table on page 50.
Example
Please list actions to be taken to control pests.______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Weekly inspection to be undertaken by Supervisor for possible pest infestation.Monthly pest control to be undertaken by 'Pest Attack'.
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3.0 Part 1 - Food Safety Program Sections
Please list actions to be taken to control pests.________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Make multiple copies of this page and outline (in the space provided) the actions that yourbusiness will undertake to control pests.
Actions taken to control pests
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3.6.4 Facility and Equipment Maintenance
Food businesses must maintain food premises, fixtures, fittings, equipment, utensils, and foodstorage areas of food vehicles in a good state of repair. This means undertaking visual checks ofthe above mentioned items regularly while they are being used or cleaned. These items(particularly if made of glass or wood) should not be broken, split, chipped, worn out or rusted.Effective maintenance helps prevent contamination and allows for effective cleaning andsanitising.
Fixtures and fittings include such items as benches, shelves, sinks, hand wash basins andcupboards. Equipment includes all equipment used in handling food as well as equipment usedto clean food premises or equipment. Examples of food handling equipment include refrigeratorsand cool rooms, cooking, processing and serving equipment and thermometers. Examples ofequipment used to clean food premises are brooms, mops and buckets.
Maintenance of the food preparation and storage areas and servicing of all kitchen equipmentshould be carried out in accordance with the equipment specifications and by an appropriateservice provider. It is recommended that certain equipment be serviced on an annual basis,including fridges, cool rooms, freezers, blast chiller, blast freezer, bain-marie, dishwasher, etc.
Any malfunction or breakdown of equipment between regular servicing visits should be reportedimmediately to the manager/supervisor and also detailed in Record 11 - EquipmentMaintenance.
With reference to the example below, identify areas/equipment that require maintenance withinyour facility, the frequency for maintenance and the service provider's name and contact details,by completing the blank table on page 52.
Dishwasher Annually Randall Dishwashers63 Kilk St, Dasiy Hill 4127Ph: 3011 1222
Cool Room Quartley Fridge Mechanics7 Free St, Stanstead 9367Ph: 2987 1652
Cook Chiller Quartley Chillfresh98 Moot St, Bullara 7342Ph: 1328 2838
Example
Area/Equipment Frequency of Maintenance Service Provider Name,Address and PhoneNumber
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3.0 Part 1 - Food Safety Program SectionsMake multiple copies of this page and use this to record the maintenance details forequipment and the facility.
Area/Equipment requiring maintenance
Area/Equipment Frequency of Maintenance Service Provider Name,Address and PhoneNumber
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3.6.5 Temperature Measuring Device
The Food Safety Standards require all businesses that store, transport, prepare, cook or sellpotentially hazardous food to have a temperature measuring device (thermometer) to measurethe temperature of the food. The thermometer must be readily accessible on the premises andbe able to accurately measure the temperature of the food to +/- 1°C. A probe thermometer isbest suited to accurately measure the internal temperature of the food and should be purchasedby all food businesses. An infrared/surface thermometer will only measure the surfacetemperature of the food but not the internal temperature; and should only be used supplementaryto a probe thermometer.
Using a Probe Thermometer:
(a) Before taking the temperature of the food, the probe of the thermometer must beeffectively cleaned, sanitised and dried. The probe can be cleaned by using hotsoapy water, wiped with a single-use sanitising wipe or by immersing in a containerof boiling water for 1 minute, and then air dried or wiped dry with clean paper towel.
(b) Allow several seconds for the thermometer to stabilise before reading thetemperature and then write down the result on the temperature monitoring form.
(c) Remove the probe from the food and immediately wash the probe using hot water.(d) Using single-use sanitising wipes (eg. containing 70% Isopropyl Alcohol), thoroughly
wipe the probe of the thermometer to effectively sanitise it.(e) Repeat steps (a) to (d) to check the temperature of other foods, or immediately
insert the probe into the probe cover and store the thermometer in a clean place forfuture use. Discard the sanitising wipe after use.
Using an Infrared/Surface Thermometer:
(a) Do not insert thermometer into food.(b) Point thermometer at food to measure the surface temperature of the food and follow
directions for use as stated by the manufacturer.(c) Do not point thermometer at another person as this could be dangerous.(d) Remember that the surface temperature of the food may differ from its internal or
core temperature.(e) Do not use in place of a probe thermometer unless instructed.
3.6.6 Accuracy of Thermometers
To check the accuracy of thermometers, the following methods can be used:
Ice Point Method (to check the accuracy of the thermometer at 0°C):
(a) Prepare a container of iced water (at least 60% ice).(b) Stir well and allow to stand for 5 minutes.(c) Immerse the probe of the thermometer into the water and allow to stabilise.(d) Stir well.(e) Record the reading in Record 11a - Accuracy and/or Calibration of Thermometers.(f) It should read 0°C. If the thermometer reads more than ± 1°C, it will need to be
recalibrated, serviced or replaced.
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3.0 Part 1 - Food Safety Program SectionsBoiling Point Method (to check the accuracy of the thermometer at 100°C):
(a) Bring a container of water to the boil.(b) Immerse the probe of the thermometer into the water and allow to stabilise.(c) Record the reading in Record 11a - Accuracy and/or Calibration of Thermometers.(d) It should read 100°C. If the thermometer reads more than ± 1°C, it will need to be
recalibrated, serviced or replaced.
It is recognised that thermometers used to measure food temperatures and air temperaturesmust be calibrated regularly to ensure their accuracy. Calibration of thermometers is bestperformed by the supplier of the thermometer or a laboratory that is accredited to perform thistask. If a food business performs its own calibration, the temperature of the instrument itselfshould not be altered but rather the business should record how far the instrument is out and thedate, for example by placing a label on the instrument that indicates the date and correctionneeded. This will allow the business to monitor how inaccurate the instrument becomes. If acorrection of more that 1°C is required, the thermometer should be returned to the supplier. As aguide, thermometers should be calibrated every 3 months or when dropped. The supplier of thethermometer should be consulted regarding the frequency of calibration.
3.6.7 Garbage Disposal
A food business must maintain its food premises to a standard of cleanliness where there is noaccumulation of garbage (except in garbage containers), recycled matter (except in containers),food waste, dirt, grease, or other visible matter.
Therefore, an adequate number of internal garbage bins should be provided for the storage ofkitchen wastes. Each bin should be lined and emptied at least once per day. They should bepest-proof and cleaned regularly as part of the cleaning schedule (Record 10 - Cleaning andSanitising).
External garbage bins should be kept in a designated area that is away from entry and exit pointsto the building. They should be pest-proof with tight-fitting lids and should be cleaned regularly aspart of the cleaning schedule (Record 10 - Cleaning and Sanitising). They should be emptiedregularly in accordance with the services/requirements of the local government authority.
Managers/supervisors should check on a monthly basis that staff are keeping garbage disposalareas clean and tidy.
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55Food Safety Program Tool
4.1 Food Handler Training
Food handlers (both paid and voluntary) undertaking or supervising food handling activities arerequired to have appropriate skills and knowledge of food safety and hygiene matters appropriateto the level of food handling they undertake. The requirements for skills and knowledge arecontained in Food Safety Standard 3.2.2, Division 2 (3) Food Handling - Skills and Knowledge.Specific training competencies in your State or Territory should be checked with the relevanthealth authority. The strategies for ensuring that food handlers (both paid and voluntary) have theskills and knowledge required can include:
(a) managers/supervisors providing new and existing food handlers (both paid and voluntary)with a copy of the Health and Hygiene Requirements (Section 3.6.1) and advising them oftheir obligations as food handlers
(b) managers/supervisors to train and instruct food handlers (both paid and voluntary) onstandard food safety procedures for the food handling steps relevant to their deliveredmeals operation (Refer Section 3.5 - Food Handling Steps)
(c) food handlers (both paid and voluntary), supervisors and managers attending food safetyor hygiene courses conducted by local government authorities and industry bodies.Information concerning registered training organisations should be sought from yourrelevant local government authority or State or Territory health authority, refer to A2 -Contacts and Resources for Food Safety Information
(d) food safety update sessions are conducted regularly for all food handlers (both paid andvoluntary) via in-house training and/or hiring a consultant to provide advice and answerquestions
(e) food handling practices are regularly observed by the manager/supervisor and one-on-oneinstruction provided to reinforce food safety skills and knowledge
(f) having operating procedures in place to clarify the responsibilities of food handlers (bothpaid and voluntary) and supervisors
(g) with reference to the example below, complete the blank table outlined on page 56 byidentifying which food handlers require training, their position title, the type of trainingplanned, contact hours and the scheduled date for the training to occur
(h) all instructions or training provided to food handlers (both paid and voluntary) are listed in `Record 14 - Food Handler Instruction/Training.
Note: Please keep Record No. 14 - Food Handler Instruction/Training for this section.
Example
Implementation of Food Safety Programs 2 days 27/07/06
Kate Hill Volunteer Introduction to Food Safety 2 hrs 07/08/06
Food Handler PositionTitle
Type of Training Planned DateContactHours
Michael Lonard Cook Accredited Food Hygiene Course 1 day 05/07/06
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4.0 Part 2 - General Information SectionsPlease detail in the table below the training planned for food handlers (both paid andvoluntary).
Planned training for Food Handlers (both paid and voluntary)
Food Handler PositionTitle
Type of Training Planned DateContactHours
Note: Please keep Record No. 14 - Food Handler Instruction/Training for this section.
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4.2 Food Safety Incident Management Procedures
4.2.1 Food Recalls
A food recall is conducted to protect public health and safety. Details of Food Recalls arenormally published in newspapers or by accessing the FSANZ website atwww.foodstandards.gov.au. It may be relevant to your business if a product supplied to you issubject to a food recall in which case you will have to remove the product from your stock anddispose of it as advised. It is your responsibility to be aware of this. Furthermore, if a productproduced by your business is unsafe, you will have to activate the food recall procedure to recallunsafe food from consumers.
If your business sells or stocks a food product that is subjected to a food recall:
• inspect all stock and remove any product from sale if affected by the recall notice• clearly label the product with 'Food for disposal' or 'Not for sale' and store separately in an
appropriate environment (eg. store recalled chilled food in a cool room or refrigerator andstore recalled frozen food in the freezer)
• notify the supplier as soon as possible and return the product• if possible, estimate the amount of product already sold• if possible, contact all known purchasers of the product• advise all delivery drivers• display a recall notice in a prominent position (eg. goods received area)• complete Record 15 - Food Incident Form.
If you suspect a product supplied to or produced by your operation may lead to a recall:
• withdraw the product from sale• clearly label the product with 'Food for disposal' or 'Not for sale' and store separately in an
appropriate environment (eg. store recalled chilled food in a cool room or refrigerator andstore recalled frozen food in the freezer)
• contact all known purchasers of the product where possible• if possible, estimate the amount of product already sold.• if possible, determine the source of contamination for products produced on the premises• advise all delivery drivers• notify the suppliers as soon as possible and return the product if necessary• contact your Local Government's Environmental Health Officer or refer to the FSANZ Food
Industry Recall protocol to find out what actions will be required(www.foodstandards.gov.au/recallsafety/)
• complete Record 15 - Food Incident Form.
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4.0 Part 2 - General Information Sections4.2.2 Unsafe Food
If the food that has been consumed by consumers is known to be or suspected of being unsafedue to microbiological contamination or other causes, the following procedure should apply:
(a) consumers should be informed immediately and provided with advice that if theypresent with symptoms of food poisoning, they should consult their doctorimmediately
(b) all efforts should be made to remove suspect food items from the kitchen and athorough clean-up of the kitchen should take place
(c) the appropriate food safety regulator (eg. local government or State/TerritoryEnvironmental Health Officer) should be contacted at an early stage for advice andinvestigation that may be required to identify or confirm the cause and determine anyneed for follow-up action
(d) the supervisor should detail all actions taken in Record 15 - Food Incident Form.
If the food is known to be or suspected of being contaminated by chemicals, advice from thePoisons Information Service may also be required. It should be noted that a consumer may reactto a food that contains a substance he or she is allergic or intolerant to and this would be amatter that should be discussed with the consumer. If a large number of consumers haveconsumed a food that may contain a foreign object(s), eg. plastic fragments, the food/foreignobject(s) should also be retained as it may be required for further investigation by the appropriatefood safety regulator.
4.2.3 Food Safety Complaints
The following procedures should be followed upon receipt of a food related complaint:
(a) staff should enter details in Record 15 - Food Incident Form for each case
(b) staff members should immediately inform the supervisor of each and everyallegation of food poisoning or contamination
(c) the complaint should be thoroughly investigated and procedures/records examined.This may involve investigation by the appropriate food safety regulator (eg. localgovernment authority or State or Territory health authority), who should be contactedat an early stage and advice received on actions to take
(d) recommendations for improvements are made to the manager/supervisor
(e) changes are made to procedures, where appropriate, to prevent re-occurrence ofthe complaint.
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59Food Safety Program Tool
4.3 Premises and Equipment Guide
The following section provides a summary of the general requirements specified in Food SafetyStandard 3.2.3 - Food Premises and Equipment.
Food preparation and storage areas and food premises generally need to be designed andmaintained so as to minimise opportunities for food contamination. Any food business isrequired to ensure that the premises, fittings, fixtures and equipment are designed andmaintained so that they can be readily cleaned and where necessary, sanitised. In addition, afood business must also be provided with appropriate services.
Food business premises must:
• have enough space for their equipment and the work that they do• be protected from pests and other contaminants such as dirt and fumes• be easy to clean and keep clean• have enough clean water available at the right temperature for the work to be done• have a disposal system for garbage, sewage and waste water• have sufficient lighting and ventilation• have adequate equipment for the production of safe and suitable food.
Food business fixtures, fittings and equipment must be:
• appropriate for the work of the business• suitable for the jobs they are used for• easy to clean and, if necessary, sanitise• be made of material that does not contaminate food.
Food businesses must make sure that they have:
• hand basins in work areas so staff can wash their hands in warm running water iftheir hands are likely to contaminate food
• hand basins near the toilets• access to toilets• storage areas for personal belongings and clothing, and also for the office equipment
and papers and any chemicals used by the business.
For a full copy of Food Safety Standard 3.2.3 - Food Premises and Equipment, refer to theFSANZ website www.foodstandards.gov.au.
Your local government authority or State or Territory health authority should be contacted toascertain any legal requirements you may have under the food safety legislation. It is particularlyimportant to contact your local government authority if you are establishing a new deliveredmeals operation as there are specific requirements relating to the construction and fit-out of foodpreparation areas.
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4.0 Part 2 - General Information Sections4.4 Transportation of Food and Delivery of Meals
During the transportation of food or meals, transport personnel (including volunteers) shouldensure that:
• they maintain a satisfactory standard of personal hygiene practices and follow thehealth and hygiene requirements prescribed under the Food Safety Standards andoutlined in the food safety program
• no animals or chemicals are to be carried in the vehicle whilst food is beingtransported
• food transport containers/eskies should be kept in a clean and sanitary conditionbefore use
• food transport vehicles (including volunteer vehicles) are in a clean condition, yourlocal government authority may have specific requirements regarding food transportvehicles
• all meals must be kept under appropriate temperature controls to prevent the growthof food poisoning bacteria and the production of toxins
• the temperature of a spare meal should be monitored randomly, prior to the deliveryof meals and after the last meal is delivered
• food or meals are delivered within a minimal time period (refer to the4-hr/2-hr guide, Food Handling Step 4: Storage)
• food or meals damaged during transportation are not to be delivered to a consumer• all damaged food or meals are stored separately from undamaged food or meals in
the food transport vehicle• food or meals are delivered directly to the consumer and are not left unattended at
anytime• all left-over meals should be returned to the facility to be discarded and not left in
eskies on the consumer's premises.
There are a number of food safety and hygiene practices that transport personnel need tocomply with as specified in Clause 10 Food transportation of Standard 3.2.2, Division 3 of theFood Safety Standards. These include ensuring that food or meals are:
(a) protected from the likelihood of contamination, ie. physical, microbiological andchemical contaminants
(b) potentially hazardous food is transported under temperature control, ie. hot (at orabove 60°C), cold (at or below 5°C) or frozen solid (not partially thawed). Refer toand complete Record 4 - Temperature Control Log
(c) potentially hazardous food which is intended to be transported frozen remains frozenduring transportation.
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4.5 Auditing of Food Safety Programs
In States or Territories where food safety programs are mandatory for this industry sector, DMOswill be required to have their food safety program audited by a food safety auditor at a specifiedauditing frequency. The relevant health authority in your State or Territory should be contacted todetermine whether food safety programs are mandatory for your business operation and if so,the required auditing frequency.
There are three categories of food safety auditors, namely first-party, second-party and third-party auditors. First-party auditors are usually employees of the food business who carry outinternal auditing of their food business. Second-party food safety auditors are employed by thegovernment to undertake audits of food businesses on behalf of the government (eg.Environmental Health Officers). Third-party auditors are private contractors and are independentof the government and the food business. For the purposes of Food Safety Standard 3.2.1, onlysecond-party and third-party auditors are recognised to perform the role of auditing food safetyprograms. In addition, all auditors must meet specified criteria and be approved by a State orTerritory health authority.
Therefore, if the food safety program is to be subject to independent auditing, the supervisorshould make arrangements for these audits to be conducted after seeking the advice of the localgovernment authority or regulator.
4.6 Food Safety Program Review
Standard 3.2.1 of the Australian New Zealand Food Standards Code requires that a food safetyprogram must provide for the regular review of the program by the food business to ensure itsadequacy. The review process aims to ensure that:
(a) the content of the food safety program adequately represents the processes,proceduresand operations undertaken by the food business,
(b) staff are complying with the documented food safety program, and(c) control measures are effective in controlling the hazards (ie. they prevent, eliminate
or reduce a food safety hazard to an acceptable level).
If required, please provide full details of your food safety program auditor, theregistration number, address and phone number and audit frequency._____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
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4.0 Part 2 - General Information SectionsYour food safety program should be reviewed at a minimum every twelve months. The manager/supervisor is to make changes to the food safety program based on any changes to the foodservices provided, inputs from staff and regulators and the results of any audits. After the reviewprocess, changes to the food safety program are to be indicated in the appropriate area(s) ineach of the Food Handling Steps (Section 3.5) or in Sections 3.6 to 4.4 and staff should bebriefed on changes at staff meetings.
Record 17 - Food Safety Program Review incorporates a monthly internal checklist and annualreview that will assist in an effective review of the food safety program. The monthly checklist willassist the manager/supervisor to identify whether key elements outlined in each of the foodhandling steps, support programs and general information sections are being followed andassociated records are being completed. The annual review will assist the manager/supervisorto review and identify any changes to the food safety processes undertaken in the operation,ensure that the food safety program has been audited at the required frequency, ensure thatadequate records are being kept and corrective actions taken.
There may be a need for DMOs to apply other methods, procedures, tests and evaluations, inaddition to the above, to confirm that the food safety program is working effectively. This needsto include the following checks:
• all potential hazards that are reasonably expected to occur have been identified, and• the controls in place are effective, ie. they are capable of preventing, eliminating or
reducing a food safety hazard to an acceptable level (while controls may have beenestablished when the program was first developed, any changes to these controls orthe introduction of new controls needs to be established).
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63Food Safety Program Tool
A1 Glossary
Audit
An official process of examining a documented food safety program, and observing theimplementation of the program.
Bacteria
Bacteria are living organisms that are invisible to the naked eye. Some types of bacteria areharmful if they or the toxins they produce are present in food.
Best Before Date
In relation to a package of food, the date which signifies the end of the period during which theintact package of food, if stored in accordance with any stated storage conditions, will remainfully marketable and will retain any specific qualities for which express or implied claims havebeen made.
Calibration
Calibration is the process of checking that measuring equipment is working effectively andcorrecting/adjusting the equipment if it is not reading accurately. In the case of a thermometer, itis the checking to make sure that thermometer is measuring temperatures accurately (to atleast +/- 1°C).
Clean
Clean to touch; free from visible foreign matter and free from objectionable odour, ie. free fromgrease, dirt, foreign matter, etc.
Cleaning Checklist
A record to document the completion of these cleaning activities.
Cleaning Schedule
A list of detailed tasks for cleaning activities that are required throughout the premises and forequipment, for example, how often cleaning is to be done, how this cleaning is carried out, whois to carry out each cleaning task and what chemicals are required. If your business transportsfood, your cleaning schedule must also include cleaning tasks for these transport containers orvehicles.
Contamination
The introduction or occurrence of a biological or chemical agent, foreign matter or othersubstance that may compromise food safety or suitability. These agents are referred to ascontaminants.
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5.0 AppendicesControl
A check, limit, restraint or measure taken to eliminate potential hazards.
Cook Chill
A process whereby perishable foods undergo a heating or pasteurisation process in a controlledenvironment and are then rapidly chilled to 3°C within a 90-minute time period. The deliverytemperature of cook chill foods should be 3°C or less.
Cook Freeze
A process whereby perishable foods undergo a heating or pasteurisation process and are thenrapidly frozen in a controlled environment. Follow the time and temperature specifications for thisprocess as recommended by the manufacturer of the cook freeze equipment. Cook freezefoods should be delivered frozen solid (not partially thawed).
Cook Fresh
A process whereby perishable foods undergo a heating or pasteurisation process to destroymicro-organisms. The delivery temperature of cook fresh foods should be cold (50°C or below)or hot (60°C or above).
Cool
The process undertaken to reduce the internal temperature of a food, ie. by placing food in a coolroom/refrigerator after the cooking process.
Corrective action
The action to be taken when monitoring indicates that a control is not being met.
Cross-contamination
Is the transfer of a contaminant from one food, surface or utensil to another.
Delivered Meals Organisation (DMO)
An organisation that may produce, organise or deliver (or all three), principally for aged ordisabled persons, or those persons who for a variety of reasons are unable to prepare mealsthemselves, within the community, eg. Meals on Wheels.
Delivery
The process of transporting meals from a supplier to the consumers.
Detergent
Agent/chemical used to assist in the removal of food particles, grease and dirt from surfacessuch as cutlery and crockery. Detergents do not kill bacteria. Detergents work best in clean, hotwater.
.
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65Food Safety Program Tool
Dry Goods
Food ingredients which can be stored at room temperature (not chilled or frozen) without being arisk to food safety, eg. flour, sugar, rice, jars and bottles of sauce, canned fruit and rawvegetables.
Dry Storage
Storing dry goods at room temperature.
Equipment
A machine, instrument, apparatus, utensil or appliance (other than a single-use item) used inconnection with food handling. Includes any equipment used to clean food premises orequipment.
Food Allergies
An unusual sensitivity to the action of particular foods.
Food-borne illness
Sickness resulting from the consumption of food contaminated with a food-borne pathogen.
Food-borne pathogen
A micro-organism capable of causing food-borne illness.
Food handler
A person who is directly engaged in the handling of food or who handles surfaces likely to comeinto contact with food.
Food Recall
An action taken to remove from sale, distribution and consumption, foods that pose a safetyhazard to consumers including its retrieval and disposal.
Food Safety Program
A documented system that systematically identifies the hazards to food within a business anddescribes the actions that need to be taken by the business to control and manage thesehazards, including monitoring the controls and what actions are to be undertaken when things gowrong. Maintaining records that demonstrate the effectiveness of the food safety program is akey element.
Food Safety Program Tool
A step by step guide to help you develop a food safety program for your business.
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5.0 AppendicesFood Safety Standards
The National Food Safety Standards are the legislative requirements for all food businesses inAustralia and form Chapter 3 of the Food Standards Australia and New Zealand (FSANZ) FoodStandards Code.
Food Standards Code
The Food Standards Australia and New Zealand (FSANZ) Food Standards Code is the principalpiece of legislation regulating food in Australia.
Food Transport Vehicle
A vehicle used to transport food (including volunteer vehicles).
Freeze
Preserve food by making solid or until (frozen) solid by refrigerating below freezing point or usingspecific freezing equipment.
Frozen products
Foods made solid by refrigeration below freezing point. Such products must be frozen solid andnot partially thawed.
Frozen storage
Controlled storage conditions that will maintain frozen products until required for use.
FSANZ
"Food Standards Australia New Zealand" is the government authority that is responsible fordeveloping food standards, including those relating to food safety and food safety programs. Thefood standards are contained within the document, the Food Standards Code and thosecovering food safety are contained within Chapter 3 of this Code. (Formerly known as ANZFA -Australia New Zealand Food Authority).
Handling of food
Purchasing, receiving, storing, transporting, thawing, preparing, cooking, reheating, hot holding,cooling, packaging and delivery of food.
Hazard Analysis Critical Control Point (HACCP)
Hazard Analysis Critical Control Point (HACCP) is a hazard management system that can beapplied to food and is the basis for food safety programs. The seven principles underpinningHACCP approaches include identification of hazards, critical control points and critical limits;establishing monitoring, corrective action and verification processes; and developing a recordsystem to demonstrate compliance.
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67Food Safety Program Tool
Hazard
A substance or foreign agent that has the potential to cause food to be unsafe, ie. it can causeillness or injury. Hazards are classified as biological (living organisms like parasites, bacteria andviruses), chemical (cleaning agents, pesticides, fertilisers, veterinary chemicals and naturaltoxins found in some products such as green potatoes, fungi, poisonous fish and shellfish) andphysical (dirt and materials like metal, wood and plastic).
Hold
Keep or reserve; keep in a specified condition.
Hot Hold
Keep food at, or above, 60°C using appropriate equipment such as hot lamps and bains-marie.
Lot identification
Information which indicates, in a clearly identifiable form, the premises where the food waspacked and prepared and the lot of the food in question.
Material Safety Data Sheet
A document which contains important information about a hazardous substance, including ahazardous substance's product name, the chemical name of ingredients, the chemical andphysical properties of the substance, health hazard information, precautions for safe use andhandling and the manufacturer's or importer's name, address and telephone number.
Micro-organism
Organism not visible to the unaided eye, for example, bacteria, viruses, some fungi andparasites.
Monitoring
A method to be followed by staff to check and record a food handling procedure.
Ordering
A direction or instruction to buy, sell or supply food.
Package
The process of combining food items to form a meal or portion of a meal and to then packageand label the product for delivery to a customer.
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5.0 AppendicesPathogen
A micro-organism capable of causing disease.
Pest Control
The elimination of pests from a food premises and the prevention of pests entering thepremises.
Pests
Birds, rodents, insects and arachnids.
Pest Management Technician
An individual who holds a licence to undertake a pest management activity.
Post-processing
The process of holding (hot, cold or frozen) prepared meals and then undertaking thawing andreheating steps to prepare these meals for plating and/or assembling prior to delivery to aconsumer.
Potable Water
Water that is acceptable for human consumption.
Potentially hazardous foods
Any food that has to be kept under temperature controlled conditions (generally below 5°C orabove 60°C) so as to minimise the growth of micro-organisms or the formation of toxins in thefood. Generally, potentially hazardous foods include dairy products, ready-to-eat prepared fruit,vegetables, sprouts, cooked grain products, meats, poultry, fish and shellfish and any food madeup of these foods.
Preferred Food Supplier
A person or company who provides food ingredients, prepared foods or ready-to-eat foods toyour business. A preferred food supplier must be able to comply with the requirements under theFSANZ Food Standards Code and clearly demonstrate good food management practices andprocedures.
Preparation
The process of making food ready for human consumption.
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Process
In relation to food, means any activity conducted to prepare food for sale, including cooking,heating, cooling, freezing, thawing, washing, storing, packing, assembling, transporting anddelivery. These are often referred to as process steps.
Procedure
Established method for staff to follow which ensures food and food processes remain safe.
Processed fruit and vegetables
Fruit and vegetables that have been altered from their original state.
Proprietor
A proprietor of a food business means the person carrying on the food business or if that personcannot be identified, the person in charge of the food business.
Purchase
To buy products (including physical purchase of products) for a monetary fee.
Raw materials
Food in its original state before it is changed or processed.
Ready-to-eat food
Food that is consumed in the same state as that in which it is sold and will not undergo furtherprocessing.
Receipt
Action of receiving or taking possession of food ordered through a supplier.
Record
A documented account of observations and/or actions undertaken to meet the requirements of afood safety program.
70 Delivered Meals Organisations
5.0 AppendicesRefrigerated storage
The storage of potentially hazardous food at a temperature between 0°C and 5°C.
Reheat
The heating of food that has previously been cooked and cooled and to a temperature that will killmicro-organisms that may be growing in that food. Food should only be reheated once.
Review
The process of examining the performance of the food safety program based on records andother information and making necessary changes to further improve the program.
Sanitise
To apply heat or chemicals, or other processes to a surface so that the number of micro-organisms on the surface is reduced to a level that does not compromise the safety of food withwhich it may come into contact and does not permit the transmission of infectious disease. Thisis generally achieved through the use of hot water (above 77°C for 30 seconds) or through theuse of chemical sanitisers (eg. chlorine-based compounds).
Single-use item
An instrument, apparatus, utensil or other item to be used only once in connection with foodhandling.
Stock Rotation
A systematic way of storing food so that the most recent stock is stored behind existing stock,ensuring that existing stock is used first.
Storage
Controlled conditions for retaining food products in safe condition.
Support Programs
Support programs provide additional information about general health and hygiene requirementsto ensure food safety. A number of controls based on the HACCP principles of food safety areprovided in these support programs, in addition to the specific controls outlined in the FoodHandling Steps.
5.0 Appendices
71Food Safety Program Tool
Temperature Control
Maintaining food at a temperature of 5°C or below, or 60°C or above to minimise the growth ofinfectious or toxigenic micro-organisms in the food, so that the microbiological safety of the foodwill not be adversely affected for the time the food is at that temperature; or at anothertemperature if the food operation demonstrates that maintenance of the food at this temperature,for the period of time for which it will be so maintained will not adversely affect themicrobiological safety of the food.
Temperature danger zone
Temperatures between 5°C - 60°C.
Thawing
The act of passing food from a frozen state to a liquid or unfrozen state.
Toxins
Toxins are poisonous substances formed by some micro-organisms. Some toxins may not bedestroyed by cooking.
Training
The act or process of teaching or learning a skill.
Transport
To take or carry goods from one location to another.
Use-by Date
Is the last date on which the food may be consumed safely, provided that it has been stored inaccordance with any stated storage conditions. After this date, the food should not be consumedbecause of health and safety reasons. Food cannot be sold after this date, as the food may nolonger be safe.
72 Delivered Meals Organisations
5.0 AppendicesA2 Contacts and Resources for Food Safety Information
The following is a list of contacts for obtaining food safety information and resources/equipment.It has been compiled from a range of sources. No representation is made or warranty given asto the suitability of any of the material for any particular purpose or to the professionalqualifications of any person or company.
Food Safety Equipment
You can buy thermometers and other equipment from companies that supply electronic testingequipment or catering equipment. These companies are listed under "Thermometers" or"Catering Suppliers" in the Yellow Pages.
www.nt.gov.au
Local Governments
Australian Capital Territory
New South Wales
Northern Territory
QueenslandSouth AustraliaTasmania
Victoria
Western Australia
Australian Local Government Association, Canberra
www.lga.sa.gov.au
www.mav.asn.au
www.dlgrd.wa.gov.au
www.alga.asn.au
www.act.gov.au
www.dlg.nsw.gov.au
www.lgaq.asn.au
www.lgat.tas.gov.au
IndustryAustralian Meals on Wheels Association GPO Box 2136
Brisbane QLD 4001Ph: (07) 3221 9841Fax: (07) 3229 0340Email:amow@mealsonwheels.org.auWebsite: www.mealsonwheels.org.auPO Box 4190Doncaster Heights VIC 3109Contact Person: John MinchintonPh: (03) 9434 5783Email: john.minchinton@banyule.vic.gov.auWebsite: www.mealsvictoria.org
Aged and Community Care PolicyDevelopment and Coordination Unit
189 Royal StreetEast Perth WA 6004Contact Person: Rob Wilday A/ManagerEmail: Rob.Wilday@health.wa.gov.au
PO Box 1276Innaloo WA 6918Contact Person: Katie HillPh: (08) 9443 8233Email: network@acwa.com.au
Aged and Community ServicesWestern Australia
NSW Meals on Wheels Assoiation 4/80 Cooper StreetSURRY HILLS NSW 2010Ph: (02) 8219 4200Fax: (02) 8219 4299Email:nswmow@nswmealsonwheels.org.au
Meals Victoria
5.0 Appendices
73Food Safety Program Tool
State and Territory Health Agencies
Australian Capital TerritoryHealth Protection ServiceLocked Bag 5WESTERN CREEK ACT 2611Phone: (02) 6205 1700Fax: (02) 6205 1705www.health.act.gov.au
New South WalesNSW Health DepartmentFood BranchP O Box 798GLADESVILLE NSW 1675Phone: (02) 9816 0268Fax: (02) 9817 7596www.health.nsw.gov.au
Northern TerritroyDepartment of Health and CommunityServicesEnvironmental Health UnitP O Box 40596CASUARINA NT 0811Phone: (08) 8999 2400Fax: (08) 8999 2700www.health.nt.gov.au
South AustraliaDepartment of Human ServicesFood SectionP O Box 6Rundle MallAdelaide SA 5000Phone: (08) 8226 7121Fax: (08) 8226 7102www.health.sa.gov.au
VictoriaDepartment of Human ServicesFood Safety UnitLevel 16, 120 Spencer StreetMelbourne Victoria 3000Phone: 1300 364 352Fax: (03) 9637 5320www.health.vic.gov.au
QueenslandQueensland HealthG P O Box 48BRISBANE QLD 4001Phone: (07) 3234 0938Fax: (07) 3234 1480www.health.qld.gov.au
TasmaniaDepartment of Health and Human ServicesP O Box 125HOBART TAS 7001Phone: 1300 135 513Fax: (03) 6233 6620www.dhhs.tas.gov.au
Western AustraliaDepartment of HealthFood Safety SectionP O Box 8172Perth Business CentrePERTH WA 6849Phone: (08) 9222 4222Fax: (08) 9222 4046www.health.wa.gov.au
74 Delivered Meals Organisations
5.0 AppendicesCommonwealth Government Organisations
www.aieh.org.au
www.foodscience.afisc.csiro.au
www.ausfoodnews.com.au/flapa
Food Standards Australia New Zealand(FSANZ) - (Formerly known as ANZFA)
This website contains information on:• Safe Food Australia: A Guide to the
Food Safety Standards• Food Standards Code and Food
Safety Standards• Standards Development• Assistance for industry• Assistance for the consumer• Food Safety• Recalls and Surveillance• Nutrition Panel Calculator• Information Service• Media Releases and Publication• Primary Production
PO Box 7186CANBERRA MC ACT 2610Phone: (02) 6271 2222Fax: (02) 6271 2278Advice line: 1300 652 166
www.foodstandards.gov.au
Australian Government Departmentof Health and Ageing
GPO Box 9848Canberra ACT 2601Phone: 1800 020 103Fax: (02) 6281 6946
www.health.gov.au
Food Safety Resources
Australian Institute of Environmental Health
Food Law and Policy Australia
Food Science Australia
International Association for Food Protection
UK Food Standards Agency
FoodSafety.Gov (Gateway to Government FoodSafety Information)
US Food and Drug Administration (US FDA)
Australian Institute of Food Science and Technology www.aifst.asn.au
www.foodprotection.org
www.food.gov.uk
www.fda.gov
www.foodsafety.gov
www.cfsan.fda.govUS FDA Centre for Food Safety and Applied Nutrition
6.0 Food Safety Program Records
75Food Safety Program Tool
Record 1 - Preferred Food Suppliers List
If you order and have food delivered, use this record to set up a list of your suppliers. The detailsto be recorded include supplier name, contact details and the goods you purchase.
Record 2 - Preferred Food Supplier Agreement Form
To ensure that the food supplied to you is safe, it is recommended that you have each of yoursuppliers agree to the specifications on this record. This specification lists the food safetyrequirements you expect the supplier to meet when they supply and deliver food to youroperation. If you change suppliers, make sure the new supplier completes Record 2 - PreferredFood Supplier Agreement Form and that you update Record 1 - Preferred Food Suppliers List.
Record 3 - Incoming Goods
This record is completed when checking all foods that are purchased directly from a retailer orreceived by other means, eg. food delivered by a supplier. Food delivered or supplied shouldcomply with the provisions outlined in the FSANZ Food Standards Code (see the FSANZwebsite: www.foodstandards.gov.au, for a copy of the Code). Any corrective actions should alsobe recorded on this form. If you receive bulk orders that already have an itemised receipt, youmay wish to attach this to the record sheet.
Record 4 - Temperature Control Log
This is used to record the air temperatures of refrigerators, cool rooms and freezers. Anycorrective actions should also be recorded on this form.
Record 5 - Cooked Food Temperature Log
This record is to be used to document the time and internal temperature of cooked, vitamisedand reheated foods and the time and temperature of the first or last meal held in a bain-maire.By completing this record, food handlers can prove that they are cooking or reheating food to thecorrect temperature which ensures the food is safe. By taking the temperature of foods in thebain-marie, they are proving that they are also serving safe food to their customers.
Record 6 - Temperature Monitoring of Cook Chill Foods
This record is used to document the time and temperature of foods undergoing the cook chillprocess. Food is to be rapidly chilled as recommended by the manufacturer of the cook chillequipment.
Record 7 - Temperature Monitoring of Cook Freeze Foods
This record is used to document the time and temperature of foods undergoing the cook freezeprocess.
76 Delivered Meals Organisations
6.0 Food Safety Program RecordsRecord 8 - Meal Delivery Temperature Log
This record is used to document the time and temperature of meals prior to and upon delivery tothe consumer. As a guide, the temperature of a range of meals (provided in a day) should betaken weekly.
Record 9 - Temperature Cooling Log
This record is used to document the time and temperature when cooling potentially hazardousfoods. Food should be cooled from 60°C to 21°C within two hours and from 21°C to 5°C withina further four hours.
Record 10 - Cleaning and Sanitising
Use this record to list the areas, equipment and food contact surfaces that require cleaning andsanitising on a daily, weekly, monthly or annual basis.
Record 11 - Equipment Maintenance
This record is for listing repair and maintenance activities undertaken for food serviceequipment, such as kitchen utensils and appliances.
Record 11a - Accuracy and/or Calibration of Thermometers
With regard to thermometers, it is important that your thermometer(s) measure food and airtemperatures accurately. This record is to show that you have checked the accuracy of yourthermometers. Calibration of thermometers should be performed by the manufacturer/supplieror a laboratory accredited for this purpose.
Record 12 - Pest Control
This record is completed when checking for any evidence of pests like mice or insects and as arecord showing that appropriate steps have been taken to eradicate any pests.
Record 13 - Staff Illness
This record is used to record any illnesses reported by food handlers. Food handlers arerequired to notify their supervisor if they are ill and particularly if they suffer from symptoms offood poisoning. The manager/supervisor needs to record these details.
Record 14 - Food Handler Instruction/Training
This record allows for the recording of all food handler instruction or training in food hygiene andsafety, including any instruction using the Health and Hygiene Requirements (Section 3.6.1).
Record 15 - Food Incident Form
Food Recall
If a supplier sells a food product to your business that is subject to a food recall or your operationproduces a product that may have to be recalled, your business should withdraw the productfrom stock and detail action taken in this record.
6.0 Food Safety Program Records
77Food Safety Program Tool
Complaints/Unsafe Food
This record details any complaints regarding food safety that are brought to your attention. Itallows you to describe actions taken regarding the investigation and resolution of complaints. It isalso used to record details of actions taken in response to contaminated food being consumedat the facility.
Record 16 - Corrective Actions
This record is a general corrective actions form. When a hazard is identified during a foodhandling step, corrective actions must be implemented to eliminate the hazard and to preventthe hazard from reoccurring. All corrective actions that are not documented in any of the recordsmentioned above should be detailed in this form.
Record 17 - Food Safety Program Review
Your food safety program requires an annual review and this record is used to show when youreview the food safety program and what changes you make. The manager/supervisor can usethis record to check that staff are following controls in the food safety program and that theappropriate records are being completed. Each food handling step and record should bechecked regularly, eg. monthly, annually. Any follow-up action should be noted.
Blank record forms are provided at the back of this document. Your DMO may customise therecords to suit your operation as required.
Delivered Meals Organisations
THIS PAGE HAS BEEN LEFT BLANK
78
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
Name of Business______________________________________
Record 1- Preferred Food Suppliers List
Supplier Details of Supplier (Name, address, contact details) Product Description Licensing/Registration Certificate
Date
1 Mark’s Smallgoods
243 Harvey Rd. Daisy Hill 4127. (M) 0411 599 632
Smallgoods Yes (sighted) 23/11/04
Corrective Action – Remove suppliers from this list if they have not complied on two separate occasions with the Preferred Food Supplier Agreement Form.
Checked by Manager/Supervisor: _____________________________________
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
Name of Business ______________________________
Record 2 – Preferred Food Supplier Agreement Form
General requirements for the products:
All food products are to be supplied in good, fresh condition, free from any odour, discolouration or signs of spoilage or
contamination and under temperature control (ie. 5 C or below or 60°C or above).
Package and labelling requirements:
All food products are to be delivered in undamaged packaging or in food-grade containers that are free from chemical or physical contaminants. Labelling shall comply with the requirements of the Food Standards Australia and New Zealand (FSANZ) Food Standards Code.
Transport requirements:
All food products are to be transported in clean food transport vehicles and all transport staff are to take all practical measures to protect food from contamination. The foods are not to be transported in direct contact with meat, animals, plants, pests, chemicals or exposed to sunlight. All potentially hazardous foods (dairy foods, meat, fish, & smallgoods)
must be transported under refrigeration at or below 5 C for cold food and at or above 60°C for hot food. Frozen food is to
be delivered frozen hard (not partially thawed). If food is transported between 5 C and 60°C, it must be demonstrated that the temperature of the food, having regard to the time taken to transport the food, will not adversely affect the microbiological safety of the food.
Food must be delivered directly to a staff member at the facility where possible and is not to be left unattended at anytime.
Food transport vehicles will be made available for inspection by a responsible person of the facility at any reasonable time.
Conditions for supply:
It is required that all foods supplied comply with the relevant State or Territory legislation (Food Act) and the FSANZ Food Standards Code at all times. Failure to do so will result in rejection of the goods.
Supplier's acceptance:
Name: _____________________________________________________________________
Date: ______________________________________________________________________
Signature: __________________________________________________________________
Business acceptance:
Name: _____________________________________________________________________
Date: ______________________________________________________________________
Signature: __________________________________________________________________
Date: …………………………………………………………………………………………
Supplier: ......................................................................................................................
Address: ......................................................................................................................
Phone: ........................................................... Fax:......................................................
Goods Supplied:..........................................................................................................
Licensed and/or Registered Food Business: yes / no
Frequency of delivery: daily / weekly / fortnightly / monthly / irregularly
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
Name of Business______________________________________
Record 3 – Incoming Goods
Date Time Supplier Name *
Product Temp °C / Frozen
Visual check VehicleCheck
Corrective Action Completedby
23/11/04 6 am Marks Smallgoods
Smallgoods 3°C Satisfactory Satisfactory Nil DC
Corrective Action – Reject food that does not pass the visual check or is not delivered at the required temperature.
Checked by Manager/Supervisor: _____________________________________
* Refer to Record 1 – Preferred Food Suppliers List
Temperature Information
Cold potentially hazardous foods – at or below 5°C.
Cook chill foods – at or below 3°C.
Frozen foods – frozen hard (not partially thawed).
Hot foods – at or above 60°C.
Designated Storage Areas Incoming goods should be stored in the relevant areas as soon as possible and these include:
Refrigerators/freezers/cool rooms.
Dry storage.
Visual Check
Use-by date (food past this date are prohibited from being sold).
Best before date (food past this date can be sold provided the food is not damaged, deteriorated or perished).
Packaging (not damaged, deteriorated, perished or be packaged with inappropriate material).
Labelling (name of food, name and address of supplier, lot identification, etc).
Pest contamination (no droppings, eggs, webs, feathers, etc).
Foreign objects (no dirt, metal, hair).
Delivery truck (clean, not carrying chemicals, animals or other contaminants in the same area as food).
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
Name of Business______________________________________
Record 4 – Temperature Control Log Month/Year:
Date Time AM
CoolRoom
50C or less
Fridge 5
0C or
less
Freezer -15
0C or
below (this is a guide
only)
Completed by
Time PM
CoolRoom
50C or less
Fridge 5
0C or
less
Freezer -15
0C or
below (this is a
guide only)
Completed by
1 9:30 30C 1
0C -19
0C KL 14:20 4
0C 3
0C -13
0C KL
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Note: As a guide, temperatures are to be logged twice per day.
Corrective Actions:
Checked by Manager/Supervisor: ____________________________________
No
te:
Th
is r
eco
rd m
ay b
e a
do
pte
d b
y y
ou
r o
pe
ratio
n if
yo
u d
o n
ot
ha
ve
a r
eco
rd k
ee
pin
g s
yste
m in
pla
ce
.Y
ou
r o
pe
ratio
n c
an
use
an
y f
orm
of
reco
rd k
ee
pin
g a
s lo
ng
as it d
em
on
str
ate
s c
om
plia
nce
with
th
e f
oo
d
sa
fety
pro
gra
m.
Nam
e o
f B
usin
ess_____________________________
_________
P
ote
ntially
hazard
ous foods inclu
de m
eat, p
oultry
, fish, soups, gra
vie
s, pasta
, rice, pota
to a
nd c
usta
rd.
Re
co
rd 5
– C
oo
ke
d F
oo
d T
em
pe
ratu
re L
og
D
ate
Tim
eR
esp
on
sib
le
Pe
rso
nD
escrip
tion
of
Co
oked
Fo
od
Te
mp
75
0C
or
gre
ate
rV
itam
ised T
em
p
60
0C
or
gre
ate
r R
ehe
ate
d T
em
p
75
0C
or
gre
ate
r T
ime
First or
last m
eal
in B
ain
-marie
60
0C
or
gre
ate
r
Co
mp
lete
d
by
20
/11
/04
11
:45
am
C
ook
Co
oked
ch
icke
n
80
0C
7
50C
N
/A
12
:15
pm
7
00C
K
L
20
/11
/04
11
:45
am
C
ook
Ro
ast p
um
pkin
8
50C
N
/A
N/A
12:1
5pm
72
0C
K
L
20
/11
/04
4:4
5p
m
Co
ok
Ve
ge
tab
le s
ou
p
N/A
8
20C
9
10C
N
/A
N/A
K
L
20
/11
/04
4:4
5p
m
Co
ok
Fis
h a
nd
Ch
ips
N/A
N
/A
94
0C
N
/A
N/A
K
L
N
ote
: A
s a
gu
ide
, th
e t
em
pe
ratu
re o
f a
ra
ng
e o
f co
oke
d m
ea
ls is to
be
un
de
rta
ke
n o
nce
pe
r d
ay.
Co
rrecti
ve A
cti
on
s
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
C
he
cke
d b
y M
an
ag
er/
Su
pe
rvis
or:
_
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
No
te:
Th
is r
eco
rd m
ay b
e a
do
pte
d b
y y
ou
r o
pe
ratio
n if
yo
u d
o n
ot
ha
ve
a r
eco
rd k
ee
pin
g s
yste
m in
pla
ce
.Y
ou
r o
pe
ratio
n c
an
use
an
y f
orm
of
reco
rd k
ee
pin
g a
s lo
ng
as it d
em
on
str
ate
s c
om
plia
nce
with
th
e f
oo
d
sa
fety
pro
gra
m.
Nam
e o
f B
usin
ess___________________________
___________
Tem
pera
ture
of fo
od m
ust be 3
0C
with
in 9
0 m
inu
tes
Re
co
rd
6 –
Te
mp
era
ture
Mo
nit
ori
ng
of
Co
ok
Ch
ill
Fo
od
s
Da
teLis
t all
food
item
s to b
e
co
oked
Tim
e F
ood
Co
oked
T
em
p C
ooked
Fo
od
(7
50C
&
ab
ove)
Initia
lsT
ime into
Bla
st C
hill
er
Initia
lsT
ime o
ut of B
last
Chill
er
Fin
al C
hill
ed
Tem
p (
30C
or
less)
Initia
ls
20
/11
/04
Ric
e
8:0
0a
m
80
0C
A
K
8:3
0am
A
K
10:0
0am
2
0C
AK
N
ote
: A
s a
gu
ide
, th
e t
em
pe
ratu
re o
f a
ra
ng
e o
f m
ea
ls (
pro
vid
ed
on
th
at
da
y)
is t
o b
e u
nd
ert
ake
n d
aily
or
wh
en
th
e c
oo
k c
hill
pro
ce
ss is b
ein
g u
nd
ert
ake
n.
Co
rrecti
ve A
cti
on
s
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
C
he
ck
ed
by M
an
ag
er/
Su
pe
rvis
or:
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
_
No
te:
Th
is r
eco
rd m
ay b
e a
do
pte
d b
y y
ou
r o
pe
ratio
n if
yo
u d
o n
ot
ha
ve
a r
eco
rd k
ee
pin
g s
yste
m in
pla
ce
.Y
ou
r o
pe
ratio
n c
an
use
an
y f
orm
of
reco
rd k
ee
pin
g a
s lo
ng
as it d
em
on
str
ate
s c
om
plia
nce
with
th
e f
oo
d
sa
fety
pro
gra
m.
Nam
e o
f B
usin
ess___________________________
___________
Reco
rd
7 –
Tem
pera
ture
Mo
nit
ori
ng
of
Co
ok F
reeze F
oo
ds
Da
teLis
t all
food
item
s to b
e
co
oked
Tim
e F
ood
Co
oked
T
em
p C
ooked
Fo
od
(7
50C
&
ab
ove)
Initia
lsT
ime into
Bla
st
Fre
ezer
Initia
lsT
ime o
ut of
Bla
st F
reezer
Fin
al C
hill
ed
Tem
p (
0C
or
less)
Initia
ls
25/1
1/0
4
Sw
eet P
ota
to
8:0
0am
80
0C
LK
8
:30
am
LK
11:3
0am
-1
50C
L
K
N
ote
: A
s a
gu
ide
, th
e t
em
pe
ratu
re o
f a
ra
ng
e o
f m
ea
ls (
pro
vid
ed
on
th
at
da
y)
is t
o b
e u
nd
ert
ake
n d
aily
or
wh
en
th
e c
oo
k f
ree
ze
pro
ce
ss is b
ein
g u
nde
rta
ke
n.
Co
rrecti
ve A
cti
on
s
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
C
he
cke
d b
y M
an
ag
er/
Su
pe
rvis
or:
_
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
No
te:
Th
is r
eco
rd m
ay b
e a
do
pte
d b
y y
ou
r o
pe
ratio
n if
yo
u d
o n
ot
ha
ve
a r
eco
rd k
ee
pin
g s
yste
m in
pla
ce
.Y
ou
r o
pe
ratio
n c
an
use
an
y f
orm
of
reco
rd k
ee
pin
g a
s lo
ng
as it d
em
on
str
ate
s c
om
plia
nce
with
th
e f
oo
d
sa
fety
pro
gra
m.
Nam
e o
f B
usin
ess_____________________________
_________
P
ote
ntially
hazard
ous foods inclu
de m
eat, p
oultry
, fish, soups, gra
vie
s, pasta
, rice, pota
to a
nd c
usta
rd.
Reco
rd 8
– M
eal
Delivery
Tem
pera
ture
Lo
g
Da
teR
esp
on
sib
le
Pe
rso
nT
ime tem
p o
fm
eal is
taken
pri
or
to
deliv
ery
Description o
f F
ood
Tem
p o
f m
eal prior
to d
eliv
ery
6
00C
or
gre
ate
r
Tim
e o
f m
eal on a
rriv
al to
co
nsum
er
Tem
p o
f m
eal on d
eliv
ery
to
co
nsu
me
r 6
00C
or
gre
ate
r
Com
ple
ted
by
20
/11
/04
K
itch
en
Ha
nd
12
:30
pm
C
hic
ke
n a
nd
Ve
ge
tab
les
78
0C
1
:30
pm
7
10C
K
L
N
ote
: A
s a
gu
ide
, th
e t
em
pe
ratu
re o
f a
ra
ng
e o
f m
ea
ls (
pro
vid
ed
on
th
at
da
y)
is t
o b
e u
nd
ert
ake
n w
ee
kly
. T
his
ca
n b
e a
ch
ieve
d t
hro
ug
h t
he
use
of
a t
em
pe
ratu
re m
ea
su
rin
g d
evic
e o
r d
ata
lo
gg
er.
Co
rrecti
ve A
cti
on
s
P
ote
ntia
lly h
aza
rdo
us f
oo
d t
ha
t h
as b
ee
n k
ep
t b
etw
ee
n 5
°C a
nd
60°C
fo
r a
to
tal o
f le
ss t
ha
n t
wo
ho
urs
mu
st
be
re
frig
era
ted
or
use
d im
me
dia
tely
.
P
ote
ntia
lly h
aza
rdo
us f
oo
d t
ha
t h
as b
ee
n k
ep
t b
etw
ee
n 5
°C a
nd
60°C
fo
r a
to
tal o
f lo
ng
er
tha
n t
wo
ho
urs
bu
t le
ss t
ha
n f
ou
r h
ou
rs m
ust
be
use
d im
me
dia
tely
.
P
ote
ntia
lly h
aza
rdo
us f
oo
d t
ha
t h
as b
ee
n k
ep
t b
etw
ee
n 5
°C a
nd
60°C
fo
r a
to
tal o
f fo
ur
ho
urs
or
lon
ge
r m
ust
be
th
row
n o
ut.
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
Ch
ec
ke
d b
y M
an
ag
er/
Su
pe
rvis
or:
No
te:
Th
is r
eco
rd m
ay b
e a
do
pte
d b
y y
ou
r o
pe
ratio
n if
yo
u d
o n
ot
ha
ve
a r
eco
rd k
ee
pin
g s
yste
m in
pla
ce
.Y
ou
r o
pe
ratio
n c
an
use
an
y f
orm
of
reco
rd k
ee
pin
g a
s lo
ng
as it d
em
on
str
ate
s c
om
plia
nce
with
th
e f
oo
d
sa
fety
pro
gra
m.
Nam
e o
f B
usin
ess_____________________________
_________
Reco
rd 9
– T
em
pera
ture
Co
olin
g L
og
Date
Re
sp
on
sib
lep
ers
on
Food
De
scri
ptio
n
Tim
e
Fin
al C
oo
ke
d
Tem
p °
C
Tim
e f
oo
d p
ut
into
co
ol ro
om
T
em
p °
C
Tim
e t
wo
ho
urs
la
ter
Te
mp
°C
tw
o h
ou
rs
late
r T
ime
fo
ur
ho
urs
la
ter
Tem
p °
C f
our
ho
urs
la
ter
Co
mp
lete
db
y
23
/11
/04
C
oo
k
Pu
mp
kin
S
ou
p9:0
0a
m
84
°C10am
62°C
12:0
0 n
oon
21°C
4:0
0p
m
5°C
KL
As a
gu
ide
, th
e c
oo
ling
pro
ce
ss for
va
rio
us f
oo
ds s
ho
uld
be
mo
nito
red
on
ce
pe
r w
ee
k.
If f
oo
d h
as n
ot
be
en
co
ole
d f
rom
60
°C t
o 2
1°C
with
in t
wo
ho
urs
an
d f
rom
21
°C t
o 5
°C w
ith
in a
fu
rth
er
fou
r h
ou
rs,
it m
ust
be
d
isca
rde
d.
C
orr
ec
tive
Ac
tio
n
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
______________________________________________________________________________________________________________________________
C
hecked
by M
an
ag
er/
Su
perv
iso
r:
No
te:
Th
is r
eco
rd m
ay b
e a
do
pte
d b
y y
ou
r o
pe
ratio
n if
yo
u d
o n
ot
ha
ve
a r
eco
rd k
ee
pin
g s
yste
m in
pla
ce
.Y
ou
r o
pe
ratio
n c
an
use
an
y f
orm
of
reco
rd k
ee
pin
g a
s lo
ng
as it d
em
on
str
ate
s c
om
plia
nce
with
th
e f
oo
d
sa
fety
pro
gra
m.
Nam
e o
f B
usin
ess_____________________________
_________
Reco
rd 1
0 –
Cle
an
ing
an
d S
an
itis
ing
Mo
nth
:__
__
__
__
__
__
__
__
W
ee
k (
circle
): 1
2
3
4
5
Yea
r:_
__
__
__
__
__
__
_
Ite
mR
ep
on
sib
le p
ers
on
H
ow
often
Mo
nd
ay
01
/01
/04
Tu
esd
ay
We
dn
esd
ay
Thurs
da
y
Fri
da
y
Satu
rda
y
Su
nd
ay
Ch
ecke
db
y
Be
nch
es
Co
ok
Da
ily
TP
K
L
Ru
bb
ish
Bin
s
Kitch
en
Ha
nd
W
ee
kly
(e
ve
ry T
ue
sd
ay)
JK
K
L
Insid
e o
f fr
idg
es
Kitch
en
Ha
nd
M
on
thly
(1
st d
ay o
f e
ve
ry m
on
th)
FS
KL
Exh
au
st
ve
ntila
tio
n d
uct
wo
rk
Kir
by’s
Exh
au
st
Cle
an
ing
A
nn
ua
lly
LD
K
L
P
lea
se
lis
t a
ll a
rea
s,
eq
uip
me
nt,
etc
to
be
cle
an
ed
on
a d
aily
, w
ee
kly
, m
on
thly
an
d a
nn
ua
l b
asis
(a
s p
er
yo
ur
cle
an
ing
sch
ed
ule
), id
en
tify
th
e r
esp
on
sib
le p
ers
on
an
d h
ow
oft
en
th
e e
qu
ipm
en
t is
to
be
cle
an
ed
.
Ma
ke
co
pie
s o
f th
is r
eco
rd a
s n
ece
ssa
ry.
Co
rrecti
ve A
cti
on
s:
____________________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________
____________________________________________________________________________________________________________________________
Ch
eck
ed
by M
an
ag
er/
Su
pe
rvis
or:
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
_
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
Name of Business______________________________________
Record 11 – Equipment Maintenance
Date Area/Equipmentchecked
By whom Result
(Repair or service required?)
Corrective Action
12/11/05 Fridge VD Seal around fridge door found to have perished and requires
replacing.
‘Joe’s Fridge Repairs’ engaged and seal on fridge door has been replaced.
Note: Record areas or equipment checked for defects, eg. floors, walls and ceilings could be checked monthly for any cracks or crevices.
Checked by Manager/Supervisor: ___________________________________
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
Name of Business______________________________________
Record 11a – Accuracy and/or Calibration of Thermometers Date Description of
Thermometer & Serial Number
Water & Ice 00C
(+/- 10C)
Boiling Water 100
0C (+/- 1
0C)
Satisfactory/Unsatisfactory Corrective Action By whom
04/12/04 Probe thermometer (Used to test
Cooked Meats) No: 9364
0°C 100°C Satisfactory – Thermometer operating at
correct temperature
Nil KL
Note: Thermometers must be accurate to at least +/ - 1 °C.
Checked by Manager/Supervisor: ____________________________________
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
Name of Business______________________________________
Record 12 – Pest Control
Date AreaChecked/Treated
By Whom Result (pests found)
Corrective Action Pesticide used to treat area
(complete only if applicable)
17/12/04 Entire Premises BK German cockroaches found
in pantry
Pest Management Contractor “Pest Attack” treated entire premises for
German cockroaches.
Deltamethrin
Note: Record internal inspections conducted by your business, eg. once every 4 – 6 weeks. Record external inspections/treatments conducted byyour pest management contractor, eg. once every 3 months.
Checked by Manager/Supervisor: __________________________________
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
Name of Business______________________________________
Record 13 – Staff Illness
Food handler Date Type of Illness Medical Certificate Provided Action Taken
Jenny Gamble 23/12/04 Gastrointestinal illness. Yes Staff member excluded from food handling tasks until 48hrs after symptoms have ceased.
Note: Food handlers should not return to food handling tasks until they have received clearance from a medical practitioner. The completed Staff Illness record must be kept in the Manager’s or Supervisor’s Office.
Checked by Manager/Supervisor: ___________________________________
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
Name of Business______________________________________
Record 14 – Food Handler Instruction/Training
Staff member’s name
Position Title Date Description/details of instruction/ training undertaken/number of hours and Organisation
Accredited Courses
Jenny Gamble Food Handler
01/11/04 Food safety and hygiene practices. 8hrs
Gold Coast TAFE
Yes
Checked by Manager/Supervisor: ___________________________________
No
te:
Th
is r
eco
rd m
ay b
e a
do
pte
d b
y y
ou
r o
pe
ratio
n if
yo
u d
o n
ot
ha
ve
a r
eco
rd k
ee
pin
g s
yste
m in
pla
ce
.Y
ou
r o
pe
ratio
n c
an
use
an
y f
orm
of
reco
rd k
ee
pin
g a
s lo
ng
as it d
em
on
str
ate
s c
om
plia
nce
with
th
e f
oo
d
sa
fety
pro
gra
m.
Nam
e o
f B
usin
ess_____________________________
_________
Re
co
rd 1
5 –
Fo
od
In
cid
en
t F
orm
Fo
od
Re
ca
ll
Su
pp
lier/
Manufa
ctu
rer
/ D
MO
de
tails
Re
aso
n f
or
reca
llP
rod
uct
Na
me
Ba
tch
No
.U
se
-by D
ate
No
. o
f u
nits in
sto
ck
Co
rre
ctive
actio
nC
om
ple
ted
by
Alv
ied
Dis
trib
utio
ns,
65
M
acro
on
St.
, H
igh
va
le 4
52
0
Gla
ss s
live
rs f
ou
nd
in
pro
du
ct
Dri
ed
Pa
sta
1
86
7 1
0:5
9
16
/01
/05
1
2 x
12
ca
rto
ns
Re
turn
ed
K
L
Co
mp
lain
t/U
nsafe
Fo
od
Date
Tim
e
Co
mp
lain
an
t’s N
am
e a
nd
Co
nta
ct
De
tails
*
De
tails
of
Co
mp
lain
t o
r In
cid
en
t In
ve
stig
atio
n D
eta
ils
Co
rre
ctive
Actio
n
Co
mp
lete
db
y
12
/12
/04
3:0
0p
m
Ro
na
ld B
ea
rd,
98 L
am
ore
St.
K
en
sin
gto
n G
rove 4
34
1
Alle
ge
d c
ockro
ach
fo
un
d in
a r
oa
st
be
ef
me
al.
Co
nd
ucte
d in
sp
ectio
n o
f a
ll in
gre
die
nts
u
se
d in
th
e r
oa
st
be
ef
me
al. N
o e
vid
en
ce
o
f p
est
infe
sta
tio
n.
Pe
st
nu
isa
nce
che
cke
d.
Cle
an
line
ss o
f a
ll sto
rag
e a
rea
s c
he
cke
d a
nd
in
cre
ase
d
sta
ff t
rain
ing
.
KL
*
En
ter
de
tails
in
th
is c
olu
mn
if re
late
d t
o a
co
mp
lain
t.
No
te:
Yo
u m
ay w
ish
to
att
ach
fu
rth
er
de
tails
of
the
in
cid
en
t/a
ctio
ns ta
ke
n.
Ch
ec
ke
d b
y M
an
ag
er/
Su
pe
rvis
or:
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
No
te:
Th
is r
eco
rd m
ay b
e a
do
pte
d b
y y
ou
r o
pe
ratio
n if
yo
u d
o n
ot
ha
ve
a r
eco
rd k
ee
pin
g s
yste
m in
pla
ce
.Y
ou
r o
pe
ratio
n c
an
use
an
y f
orm
of
reco
rd k
ee
pin
g a
s lo
ng
as it d
em
on
str
ate
s c
om
plia
nce
with
th
e f
oo
d s
afe
ty
pro
gra
m.
Nam
e o
f B
usin
ess_____________________________
_________
R
eco
rd 1
6 –
Co
rrecti
ve A
cti
on
s
D
ate
Pro
ble
ms/Issu
es/C
on
cern
s
Co
rrecti
ve A
cti
on
Taken
By W
ho
m
C
he
cke
d b
y M
an
ag
er/
Su
pe
rvis
or:
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
__
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
Name of Business______________________________________
Record 17 – Food Safety Program Review
Part 1 – Monthly Internal Checklist
Date of Review: _______________________
Performed By: _______________________
Program Component
(To be checked by manager, supervisor, etc)
X Observations/Corrective Action(s)
1. Purchase, transport and receipt of food Are food handlers undertaking visual examination of goods on
purchase? Are transport vehicles in a clean condition? Are foods stored so as to be protected from contamination? Are food handlers monitoring and recording temperatures of
incoming potentially hazardous foods? Are staff members present for deliveries of food? Have the following records been completed?
Record No. 1 - Preferred Food Suppliers List
Record No. 2 – Preferred Food Supplier Agreement Form
Record No. 3 – Incoming Goods
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
Record No. 17 – Food Safety Program Review (Monthly Internal Checklist)
2. Dry Storage Are foods covered and date-marked? Are foods stored off the floor? Is the storage area free from pests? Have the following records been completed?
Record No. 12 – Pest Control
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
3. Cold Storage Are foods dated, covered or wrapped? Are raw products stored below cooked ready-to-eat-foods? Are foods being stored cold at or below 5
0C?
Are cook chill foods being stored at or below 30C?
Have the following records been completed?
Record No. 4 – Temperature Control Log
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
4. Frozen Storage Are foods dated, covered or wrapped? Is the storage area in a clean and sanitary condition? Are foods being stored frozen hard (not partially thawed)? Have the following records been completed?
Record No. 4 – Temperature Control Log
Record No. 11 – Equipment Maintenance
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
5. Thawing Are foods being thawed in containers or on trays in the cool
room/fridge? Are foods covered? Have the following records been completed?
Record No. 4 – Temperature Control Log
Record No. 11 – Equipment Maintenance
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
6. Preparation Are raw and cooked foods being kept separate? Are food contact surfaces, utensils, equipment and chopping
boards properly cleaned and sanitised before use? Are potentially hazardous foods being kept out of temperature
control for a minimal time period? Have the following records been completed?
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
Record No. 17 – Food Safety Program Review (Monthly Internal Checklist)
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
7. Cooking food Are all equipment and utensils used in the cooking process in a
clean and sanitary condition prior to use? Are foods being thoroughly cooked, ie. by bringing foods to a rolling
boil or ensuring the core temperature reaches 750C or greater?
Have the following records been completed?
Record No. 5 – Cooked Food Temperature Log
Record No. 6 – Temperature Monitoring of Cook Chill Foods
Record No. 7 – Temperature Monitoring of Cook Freeze Foods
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
Record No. 17 – Food Safety Program Review (Monthly Internal Checklist)
8. Cooling food Is food being cooled in small shallow containers? Are containers cleaned and sanitised prior to use? Is food covered and date-marked? Are food handlers maintaining good hygiene practices? Have the following records been completed?
Record No. 9 – Temperature Cooling Log
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
Record No. 17 – Monthly Food Safety Program Review (Monthly Internal Checklist)
9. Reheating Are all equipment and utensils in a clean and sanitary condition
prior to use? Are food handlers ensuring the internal temperature of food is 60
0C
or greater? Is food covered and in clean containers? Have the following records been completed?
Record No. 5 – Cooked Food Temperature Log
Record No. 11 – Equipment Maintenance
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
Record No. 17 – Food Safety Program Review (Monthly Internal Checklist)
10. Hot Holding (Bain-marie) Are holding trays in a clean condition prior to use? Is food covered with a lid (preferably stainless steel) during the
holding process? Is food being held hot at or above 60
0C?
Have the following records been completed?
Record No. 5 – Cooked Food Temperature Log
Record No. 11 – Equipment Maintenance
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
Record No. 17 – Food Safety Program Review (Monthly Internal Checklist)
11. Packaging Are benches and utensils used for packaging cleaned and sanitised
prior to use? Is the cumulative time potentially hazardous foods are kept within
the temperature danger zone minimised? Are packaging containers in a clean condition? Have the following records been completed?
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
Record No. 17 – Food Safety Program Review (Monthly Internal Checklist)
12. Holding for delivery (hot, cold, frozen) Is food adequately covered during holding? Are foods being held at desired temperatures prior to delivery? Have the following records been completed?
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
Record No. 17 – Food Safety Program Review (Monthly Internal Checklist)
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
13. Delivery (of food to consumer – hot, cold, frozen) Are transport vehicles cleaned and sanitised before use? Is food being transported under appropriate temperature control? Has a sample meal been temperature tested once per week? Are meals being delivered to consumers within a two-hour
timeframe? Have the following records been completed?
Record No. 8 – Meal Delivery Temperature Log
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
Record No. 17 – Food Safety Program Review (Monthly Internal Checklist)
14. Cleaning and Garbage Disposal Have the cleaning schedules been properly followed? Have any new or replacement utensils/appliances/equipment been
acquired? Have there been any changes to the cleaning schedules? Have there been any problems with waste disposal? Is the external waste area clean and tidy? Have the following records been completed?
Record No. 10 - Cleaning and Sanitising
Record No. 16 – Corrective Actions
15. Facility and Equipment Maintenance Has all equipment been checked? Is all equipment operating correctly? Does any of the equipment require replacing? Have the entire food premises been thoroughly checked for
structural problems? Are there any structural problems? Has the following record been completed?
Record No. 11 – Equipment Maintenance
16. Temperature measuring devices Have all temperature measuring devices been checked for
calibration? Are temperature measuring devices calibrated? Do all staff know how to take accurate temperatures with each
temperature measuring device? Has the following record been completed?
Record No.11a – Accuracy and/or Calibration of Thermometers
17. Pest Control Are all areas clean and free from food particles and other waste
that may attract pests? Have measures been implemented to control pests as per the
Support Program - Pest Control? Have the following records been completed?
Record No. 10 – Cleaning and Sanitising
Record No. 12 – Pest Control
18. Food Handler Instruction/Training Have all food handlers (particularly new food handlers) including
volunteers been provided with instruction/training so that they have the appropriate skills and knowledge in food hygiene and handling for the tasks they perform?
Do food handlers/volunteers understand their food safety responsibilities?
Has the following record been completed?
Record No. 14 – Food Handler Instruction/Training
19. Health and Hygiene Requirements Are food handlers/volunteers washing hands prior to handling food
whenever their hands are likely to be a source of contamination? Are food handlers/volunteers wearing clean protective clothing? Are food handlers/volunteers wearing protective waterproof brightly
coloured bandages and gloves to cover cuts or sores? Do food handlers ensure that long hair is tied back or covered
during food handling? Are food handlers/volunteers wearing minimal jewellery? Do food handlers/volunteers appear to be healthy and not suffering
from or a carrier of food-borne disease? Have any food handlers/volunteers been ill, particularly with a food-
borne illness? Have the following records been completed?
Record No. 13 – Staff Illness
Record No. 14 – Food Handler Instruction/Training
Record No. 16 – Corrective Actions
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
20. Others Have all the food complaints/incidents/recalls been addressed? Are there any recurring problems identified as a result of customer
complaints? Have there been any changes in staff, processes or activities? If so, have the necessary amendments to the food safety program,
records and task allocations been made? Are the records (to be completed) accessible to staff? Are the completed records being stored correctly (ie. allow ready
access for review by an auditor)? Has the following record been completed?
Record No. 15 – Food Incident Form
Please record the details of any other issues identified and the corrective action(s) taken:
Program Component
(To be checked by manager, supervisor, etc)
X Observations/Corrective Action(s)
Note: This record may be adopted by your operation if you do not have a record keeping system in place. Your operation can use any form of record keeping as long as it demonstrates compliance with the food safety program.
Name of Business______________________________________
Record 17 – Food Safety Program Review
Part 2 - Annual Food Safety Program Review
Date of Review: _______________________
Reviewed By: _________________________
Program Component X Observations/Corrective Action(s)
Food Safety Program Have there been any changes to the food handling steps
undertaken in the operation? Are the handling steps identified in the delivered meals
organisation table and flow chart/s still applicable to the operation?
Has the food safety program been amended appropriately to account for changes in food handling steps?
Are extra copies of the food safety program Tool needed? If so, is the latest version of the Tool available?
Food Safety Program Audit Has an audit been conducted at the correct frequency? Have any problems been identified? Have these problems been resolved?
Record Keeping Are all records being completed? Are corrective actions taken where problems have been
identified? Are completed records being stored correctly (ie. allow
ready access for review by an auditor)?
Please record the details of any other issues identified and the corrective action(s) taken:
Program Component
(To be checked by manager, supervisor, etc)
X Observations/Corrective Action(s)