What do you do with FSP

14 steps and 7 HACCP principlesThese are:1. Write a Food safety policy2. Provide information about the Firm

Responsibility chart1. 1. Assemble the HACCP Team2. 2. Describe the product3. 3. Identify the intended use4. 4. Construct a flow chart5. 5. On-site confirmation of flow chart6. 6. Conduct a hazard analysis (Principle 1)7. 7. Determine the critical control points (CCPs) (Principle 2)8. 8. Establish critical limits for each CCP (Principle 3)9. 9. Establish monitoring systems for each CCP (Principle 4)10.10. Establish corrective actions (Principle 5)11.11. Establish verification procedures (Principle 6)12.12. Establish documentation and record keeping (Principle 7)13.Support programs

Acceptance of a Food safety Program• It is one thing to have a FSP and another to

make it achieve the desired outcome.• The FSP will set out what has to be done to

prevent effect of food hazards • How to do it• How to train staff• How to keep records so u can prove the FSP

has been followed.• The hardest thing is to achieve behavior

modification

Behavior Modification• It is important that workers feel they have

ownership of the FSP then they are more likely to believe in its value and follow the procedures

• Having staff involved in a HACCP team• Use existing SOPs as much as possible• Involve a variety staff in reviews and

inspections• Give feedback to suggestions made by staff

and HACCP committee

What about existing documentation?• If it works Don’t Fix it

• Some catering and retail operations have been following either formal or informal food safety programs to varying degrees for some time. There is no need for FSP to change or duplicate existing documentation.

• More chance of acceptance of the FSP if it incorporates existing procedures

• You may alter existing documents to meet the new requirements.

• Better acceptance if there is less change in staff procedures.• If information that is already available in another systems like

HR , there is no need for it to be duplicated. • For example, if you need to develop a list of staff and their

food handling duties, you can reference existing job or position descriptions, work orders or other similar documents.

Support Programs includedExamples of support programs include:– Illness policy– Cleaning and sanitizing procedures– Garbage removal– Pest control– Equipment selection– Employee hygiene.

Support Programs

1. Food Safety Policy• Mission statement• This statement must list the need for high

standards of hygiene .• confirm the commitment that the company

has to ensure that hygiene is a priority. • The points to be included are:

– clear company statement of quality– acceptance of aims of legislation– requirements of company staff and food

suppliers– company’s aim to operate the business with all

due diligence

1.1 Scope and Purpose• The scope and purpose of the HACCP food safety

program should be defined.• The scope is a statement outlining the products and

processes covered by the HACCP plan and the parts of the operations it covers (the start and end point).

• The scope of the plan is important, as it is a reference point for many of the following steps involved in developing other HACCP plans in the business.

• The purpose of the food safety program should also be defined. The purpose is a statement of the reason the program has been put into practice.

• For example: to ensure food safety and to enhance quality.

2. Provide info. about the Firm

3. Assemble the HACCP TeamThe HACCP team, responsible for developing and

maintaining this food safety plan, must be identified.

Where possible, this should be a multidisciplinary team using expertise from various groups within the site(s).

Team Constitution and Procedures need to be developedWho take minutesWhat happens to minutesWhat constitutes a quorumHow many meeting can a member miss etc.

3. The HACCP TeamA HACCP team should ideally consist of

between three to seven people all with some knowledge of the food-related operations within the business and/or knowledge of the food safety hazards associated with the product.

The HACCP team leader is usually nominated.

3. The HACCP TeamNAME POSITION IN COMPANY

TEAM LEADER

TEAM MEMBER

TEAM MEMBER

TEAM MEMBER

TEAM MEMBER

TEAM MEMBER

TEAM MEMBER

4. Product Description• The products covered by the program and

their intended use must be defined.• The product(s) should be described and the

intended use(s) outlined as these assist in determining what hazards are associated with your product by describing the nature of the product.

• Most businesses will need to state here if the product is to be cooked prior to consumption by the consumer, further processed by another business and/or served without any further processing.

4. Product Specifications may include the following information• Product name (e.g. name used on the product)• Ingredients used• Form in which the product is sold (e.g.

fresh/frozen/shelf-stable)• Type of primary and secondary packaging

(e.g. primary: packaging in contact with product, secondary: outer pack)

• Preservation methods (if any)• Shelf life• Storage and transport conditions required for

the product• Labelling (e.g. noting of any known allergens

if required)

Product Description

Product Name

Ingredients used/composition

Form

Packaging

Shelf Life

Storage and Transport

Intended Use

Consumer

5.Intended Use of Product• It is also important to consider who will eat the

food. • If the business sells its product to the general

public, then it could be expected that the product would be consumed by anyone. If it sells directly to at-risk groups, then this should be stated in the intended use.

• The intended use by the consumer (e.g. indicate if the food is ready-to-eat or requires further processing)

• The consumers of the product (e.g. general population or specific group, such as a vulnerable population)

6. Process Flow Chart• The purpose of a process flow chart is to provide a

simple, clear description of the steps involved in your process, ensuring that all processes mentioned in your scope are covered.

• You may choose to draw a process flow chart for each product you produce or group products which use a similar process.

• For example a food premises may have a separate process flow chart for a beef stew and a curry beef OR they may wish to group these and call their process flow chart – “Process Flow Chart for Wet Sauce Dishes”.

• The flow chart you develop should include all steps the product goes through while under your control, and in order of operation.

• It should also include any inputs into the process including ice, salt, food ingredients and chemicals etc. The use of symbols (for operation, storage, transport etc. is optional.

6. Activities shown on Flow chart

6.Process Flow Chart

6.Process Flow Chart

6.Walk through the Flow Chart• It is important that the flow chart(s) are correct and

complete as they are the basis for the hazard analysis.

• The HACCP team should take the flow chart to the area(s) where the food is handled and follow through the operations using the flow chart to ensure it shows that the same process is actually happening.

• If the process is different to what has been documented in the flow chart, then the flow chart should be corrected to reflect actual process.

• You may find it useful to ask someone in the business that hasn’t been involved in drawing the flow chart to check the diagram. – Often a fresh set of eyes will see things overlooked by

those more closely involved in the process.

6. Hazard Analysis• All potential hazards that may occur at each step outlined

in the flow chart must be identified. • When deciding what hazards may occur, consideration

should be given to:• the process that is occurring;• the particular properties of the product;• any other raw materials added;• equipment in contact with the food;• amount of contact by food handlers; and• packaging or storage containers.

• When identifying the hazards, only consider what is happening at

that step. If other food substances are added, hazards relatedwith these ingredients would also need to be identified

What is a hazard?• A hazard is a biological, chemical or physical

agent, or condition of food with the potential to cause an adverse health affect.

• Typical hazards include:• Growth of food poisoning microorganisms

(pathogens)• Microbial or physical contamination from food

handlers• Microbial or physical contamination from equipment• Survival of food poisoning microorganismsUse decision tree to identify CCPs

Control measures• Once a hazard has been identified, the next step is to

consider what control measure(s) can be used for each hazard.

• Control measures (also referred to as preventative measures) are anything that will prevent, eliminate or reduce the hazard from occurring.

• In some cases effective support programs are sufficient to control a hazard (e.g. a cleaning and sanitation program) and so these can be documented as the control measure.

• In other cases, specific activities other than support programs are required to control a hazard, these are referred to as critical control points

• More than one control measure may be used to control a hazard, and a control measure may be used for more than one hazard.

2.5.1 Determine Critical Control PointsAs part of the hazard analysis,CCP’s must be identified.CCP’s are defined as a step at which control can

be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.

Determining if a CCP is needed can be achieved by using the CCP decision tree

The CCP Decision TreeThe decision tree is a series of questions that should be

asked for each hazard at each step to determine if a CCP is required at that step.

It would be expected that different types of businesses will have different CCP’s, although generally speaking CCP’s would include cooking, storage and transportation steps for ready-to-eat products.

Sometimes, the CCP Decision Tree will identify a hazard as a CCP, but if an effective support program has been put in place (eg Cleaning and Sanitation Program) then the CCP

can be classified as a support program instead.

Risk Analysis

Accept Reject

Acceptable RiskIf a risk cannot be controlled other than trying

to purchase safe raw material you need to assess the risk

To assess the risk there are three factors to considerHow often is the food consumedWhat is likelihood that an illness will develop

Chance that food in contaminated Pathogenistity of disease causing agent

What is the consequence of illness How severe are the symptoms

2.6 Hazard Audit TableThe Hazard Audit Table is used to determine how

you will control each of your Critical Control Points. For each CCP you will need to establish and document:

The critical limit;How you will monitor it;What to do if you exceed the critical limit; andHow you will record you CCP results. Note: All

CCPs will need to be recorded.

Hazard Audit Table

Establish Critical Limits Once a business has identified its CCP’s, it must determine at what point the

product may become unsafe at that particular step in the process. Numerical values must include units and maximum, minimum or acceptable

range of values. Critical limits usually refer to a parameter that can be checked while the step is

occurring (e.g.. time) so that if the limit is exceeded, effective corrective action can be taken immediately to correct the process and to prevent the unsafe product from reaching the consumer. For this reason, microbiological testing is usually not a critical limit, as results may not be available before the product has been passed on to the buyer and possibly consumed by the customer.

Therefore hazards that relate to food poisoning micro-organisms are typically controlled by effective temperature control and/or control of chemical parameters of the food (eg pH and salt). Examples of typical critical limits include:

Temperature and time parameters for cooking Temperature for storage and transportation Chemical testing such as pH and salt measurements Physical checks such as the presence of foreign objects

Establish Critical LimitsIf you are unsure of what the critical limit for

the CCP will be you may refer to:Information from the Industry Guide,Industry Codes of Practice,Regulatory requirements orPublished scientific information such as

recognised scientific papers or literature.In addition, some businesses may find it

worthwhile obtaining external assistance

Assessment of Control measuresValidation (Justification) of Critical Limits. It is important to remember that the critical limit must

control the hazards. Unless the critical limit is a commonly accepted limit, such

as the storage temperature of foods in accordance with the Food Standards Code, businesses will need to show proof that the critical limit will differentiate between safe and unsafe food.

This will usually involve having some documented information outlining the source reference, or a validation study showing data, to justify each critical limit. A table summarising the justification for each CCP is recommended.TBC

Establish Monitoring ProceduresOnce the critical limits have been

determined, requirements for measuring against the critical limit needs to be established (eg monitoring procedure). The monitoring procedures must state:What is to be monitored;When the monitoring will occur

(frequency);Who performs the monitoring; andHow it will be monitored.

FOOD SAFETY SUPPORT PROGRAMS1. PURCHASING AND RECEIPT OF FOOD

2. TRAINING PLAN

3. CLEANING AND SANITATION PROGRAM

4. OTHERS

Terms, Conditions and Standards for Food SupplyGuidelines for Perishable Food Delivery TemperaturesLETTTERS AND DOCUMENTS FOR SUPPLIERS

SUPPLIER QUESTIONAIRE (MIKE TO SUPPLY COPYFlow Chart of Receival of Goods – Central Stores

Training AgreementTraining MatrixAssessment for Food Service Staff

Training ComplianceFood Handling Staff Assessment Checklist

Tea-towels and wash clothsDishwashingGarbage

FloorsWater

4. MAINTENANCE PROGRAM5.CALIBRATION6.WASTE MANAGEMENT7.PEST CONTROL8. DOCUMENT CONTROL

9.PRODUCT RECALL PROCEDURESFood Recall Notification Form10.CUSTOMER COMPLAINTS PROCEDURESCustomer Complaint Form..

PURCHASING AND RECEIPT OF FOODAll goods purchased are delivered from approved

suppliers, under the specified conditions stated in the Victorian Food Act.

Letters are to be sent out to each of the suppliers with a copy of the Terms and Conditions for supplying goods.

Records of these suppliers are retained in the Central Store Manager’s Office.

Goods not meeting the required specifications will be rejected.

A follow up phone call and letter will be sent to the offending company’s representative.

Good left unattended on the loading dock will not be accepted and the supplier will be required to collect such items at the time of replacement.

Terms, Conditions and Standards for Food SupplyAll food items ordered must be of premium freshness and

quality; All foods supplied must conform with the "Food Act 1984",

"The Australian New Zealand Food Standard Code" or any other relevant codes;

All Food items must be clearly labelled and display Use By and Best Before Codes on each individual product;

Delivery of out of date or close to out of date product will not be accepted;

Products that have damaged packaging or that are

inadequately labelled will not be accepted.

Food Transport DeliveriesAll food items are to be delivered via an approved Food

Transport Vehicle clearly designated for food transport; Refrigerated food must be delivered in a refrigerated vehicle

which is maintained at 5°C or below; Vehicles delivering fresh fish/seafood/shellfish must be

maintained at 2°C. or below, but not freezing the products; All refrigerated and frozen food is to be packed in the

vehicle in a manner that allows the circulation of air around the outer surrounds of the outer most containers of the mass;

Frozen foods must be delivered in a vehicle which is maintained at -18°C

Supplier Questionaire COMPANY NAME ----------------------------------------------------------------------------------CONTACT NAME----------------------------------------------------------------------------------TITLE-------------------------------------------------------------------------------------------------DATE----------------------------------------------------------------------------------------------------

1. Are you currently certified or working towards a Quality Assurance ManagementSystem or Food Safety Plan?2. Is it a H.A.C.C.P. based system?3. Are your products produced according to the specifications under theVictorian Food Act?4. What preventative processes do you have in place to control food poisoning?5. Do you have an action plan in place if supplies are incorrectly delivered?6. Are your production and delivery staff trained in food handling and personalhygiene practices?7. Are your suppliers approved businesses with Quality Assurance programs orH.A.C.C.P. based Food Safety Plans?8. Would you object to a representative from our company visiting your site?9. Would you object to a representative from our company inspecting your vehicleon delivery of food to our site?

TRAINING PLANAll staff are expected to attend courses in food hygiene and

handling, and as a minimum obtained a Food Handling Certificate or equivalent qualification.

Team Leaders, managers and Food Safety Supervisors are expected to have obtained a current Food Safety Supervisors Certificate. This certificate must remain with 3 years of currency.

Records of training are kept maintained in the Human Resources Department.

Site Managers are to arrange orientation of new staff, agency staff of casual staff.

Training Matrix

Leaders

Teachers or Food Handling Staff Assessment Checklist

CLEANING AND SANITATION PROGRAMAll equipment will be cleaned and sanitised at the

end of sessions or more often if required.All Standard Operating Procedures (SOP’S)

concerning cleaning and sanitising will be strictly adhered to.

Dust is to be removed from all surfaces.The cleaning program is checked on a daily basis

by the Food Service Assistants and contract cleaners.

Mops and buckets are removed from the kitchens after use and are colour coded to avoid accidental use in non kitchen areas.

GarbageRefuse is removed at the end of each session or meal

service. At the end of the day, the bins are washed. All rubbish is transported to a dump master, which is

under a contract for regular removal. Recycling standards are strictly adhered to. The cleaning routines for rubbish bins are monitored

and recorded daily on cleaning schedules.Cleaning staff adhere to good hygiene practices after

rubbish disposal.Any waste will be disposed of into clearly identified

containers and kept away from areas where materials and in process product may become contaminated.

MAINTENANCE PROGRAMAll equipment, walls, plumbing and fittings are maintained

in good condition to avoid the risk of pests entering or foreign objects adulterating foods.

A maintenance program is carried out and documented. (refer to maintenance schedule)

Any waste from mechanical or electrical work on any equipment is to be completely removed from the area, by the person doing the work, when a break is taken or work completed.

All pieces that are removed from equipment (screws, bolts, nuts, plates, brackets, wires, etc) are to be placed in a secure place.

CALIBRATIONCalibration is carried out every 6 months to

check that temperatures are correct on Fridge’s/Freezers Coolroom Ovens/Microwave units Bain Marie (& other hot holding units) Dishwasher & Glass wash temperatures Temperature probes/Scales

PEST CONTROLAuthorised and registered pest exterminators are

contracted to control the preventative pest maintenance system.

Controls are in place throughout the facility and building surrounds.

Records of site inspections and pest sightings are documented and held at the front reception desk

The frequency of the contractors on-site inspections is monthly.

The bait must be laid where there is no risk of contamination of food, utensils, equipment or humans.

PRODUCT RECALL PROCEDURESIf a Staff member or Student identifies a likely health

risk to foodOr A customer complaint is received about the safety

of foodNotify (Manager Food Processing Programs) Then:

Stop distribution of affected product Assess the risk to health

Three possible courses of action:Do nothingWithdraw productRecall Product

Food Recall Notification Form COMPLETE AND FAX THIS FORM TO THE HEALTH DEPARTMENT Date ................................................................................................................. Company........................................................................................................... Contact.............................................................................................................. Address............................................................................................................. .......................................................................................................................... Telephone ....................................... Fax ................................................... Person Responsible ......................................................................................... Food Type ........................................................................................................ Quantity of product affected............................................................................... Brand Name ...................................................................................................... Product Size ..................................................................................................... Date marking/Batch Code.................................................................................. Nature of Hazards ............................................................................................ Has any testing been done? YES NO If yes, result....................................................................................................... LEVEL OF RECALL Student Supplier General Public Staff Member ACTION PROPOSED AND ACTION TAKEN..................................................... .......................................................................................................................... DISPOSAL OF PRODUCT (What do you want done with the affected product?) .......................................................................................................................... OTHER RELEVANT INFORMATION ................................................................ Sign........................................................ Title............................

Dishwashing Pots, utensils and equipment are washed in a commercial dishwasher

using the recommended chemicals. The dishwasher temperatures are visually checked daily by the food

service assistants and monitored on daily record. Maintenance is notified immediately if the temperatures are incorrect. Equipment and utensils are air dried where possible. The use of cloth for

drying is discouraged. All items are dried prior to storage. Disposable gloves are to be changed between handling soiled

dishes/equipment, waste and between removing/storing washed dishes and equipment. Chemicals are stored separately and correctly in labelled chemical

containers away from the food storage and food preparation areas.

Support ProgramsDocument ControlHeaders for all pages:Format for a Header on all pages of FSPFormat for a Header on all pages of each

record sheet

Name of facility ________________________________________________page .......... of .......... FSP /Rsheet Number ________ Title _________________________________________________ Revision number ________ Written by ______________________________ Edited by __________________________ Authorization signature ________________________ Department _______ Date ___________ Effective date ____________________________________ Replaces ____________________

 

Document ControlAny change to the FSP or a record sheet must

be recorded.There must be Procedure for changing FSP and

record sheets an “SOP”Any requested variation must be circulated to all

committee membersIf approve at a FS committee meeting only

authorside person can actually change FSP and it get a new version number

All changes must be kept on file and a central register of changes maintained

Validation of processesValidation of processes may consist of a number of

components:Reference to industry guidelines and Codes of Practice e.g.

accepted time temperature parameters for cooking.Reference to regulated standards e.g. compliance to the

Food Standards Code. Intensive product testing may be used to validate a change

to a process.Environmental testing may be used to validate the

effectiveness of a cleaning system.

Examples of monitoring proceduresExamples of monitoring procedures include:Temperature checks;Measuring the chlorine concentration in

water;Measuring the pH of a food;Measuring the salt concentration;The data collected must be recorded

accurately (eg on a recording form – refer to Form 2 of the template) as per Section kept on file at all times.

Establish Corrective ActionsThe corrective action procedure should state:How to bring the process back under control;What to do with product produced while the process was

not controlled; andWho is responsible for the corrective action?Product produced while the process was not under control

should either be reworked/reprocessed or rejected.Reworking or reprocessing the product should only occur if

the business can assure that the hazard(s) can be eliminated or reduced to a safe level.

A record of the corrective action(s) taken must be maintained.

Implement the food safety Program• Once you have a Food Safety Program, you will need to

implement all the instructions and use it in your business to help improve your

food safety. This means that you have to follow all the applicable points on

the hazard pages and support programs and write some things down on the record sheets.

• In this book, there are forms which you can photocopy and use to keep your records.

• Put these records in the same folder as your Food Safety Program otherwise you can develop your own records as long as they contain the information required by this template.

• Your Food Safety Program needs to be reviewed regularly so that it reflects the activities and processes of your business. If there are any changes in your business processes that change your template you’ll need to tell your local Council

PrimesafeIf your business sells, transports or prepares

mainly meat (like a butcher) or seafood (like a fishmonger) then you should be registered with Primesafe (they can be contacted on 9685 7333).

Dairy Food SafetyVictoriaIf your business sells, makes, transports or

prepares mainly dairy products (like a dairy or cheesemaker), then you should be registered with Dairy Food Safety Victoria

(they can be contacted on 9810 5900 or at their website www.dairysafe.vic.gov.au).

Mixed Premises• However, if you run a butchers operation

within a mixed premises, e.g. A supermarket, you still need to registered with your local Council under the Food Act,

• but you will need to read and comply with the Victorian Standard for the Hygienic Production of Meat at Retail Premises (November 1988) which you can get from Primesafe

• (they can be contacted on 9685 7333).