FOOD SAFETY PROGRAMIt is a legal requirement that all food

premises have a food safety program.

A Food Safety Program is a written document that ensures food is kept safe at all times and if hazards do occur what to do with the food.

The Food Safety Program must be approved by the local council.

HACCAPHazard Analysis and Critical Control

Points

Pronounced ‘Hass-sip’

Food Safety programs are based on HACCAP

Internationally recognised

HAZZARDIs a biological, chemical or physical

agent in, or a condition of, food that has the potential to cause an adverse health effect in humans.

‘Critical control points’ is a step during food production at which potential food hazards can occur.

CRITICAL CONTROL POINT

WHAT IS A HACCAP?Identifies the potential hazards (e.g

thawing of chicken) and their control points (enters the danger zone) and the corrective action to be taken if this does occur (throw away chicken and have refrigerator serviced) at all stages in the handling of food – Transportation, receiving and storage, preparation and other processes (cooking) through to the serving of foods.

STEPS IN HACCAP SYSTEM• analyse hazards

• identify critical control points

• set limits for critical control points

• monitor critical control points

• corrective action

• keep records

• verify HACCP system is working

ANALYSE HAZARDS – identify hazards in food production,

which may include storage of ingredients, cooking of food or storage temperatures and use of chemical cleaners

Fruit contaminated by fruit flies.http://www.google.com.au/imgres?q=fruit+with+insects&um=1&hl=en&safe=active&tbo=d&biw=1366&bih=634&tbm=isch&tbnid=v3pY6Umam-w05M:&imgrefurl=http://www.diylife.com/2010/07/21/the-daily-fix-get-rid-of-fruit-flies/&docid=ZP8HwaS7lElSzM&imgurl=http://www.blogcdn.com/www.diylife.com/media/2010/07/fruit-flies-how-to-get-rid-of-590kk0719-2.jpg&w=590&h=393&ei=F_HQUMj-G6P0mAXVtIHQCQ&zoom=1&iact=hc&vpx=957&vpy=127&dur=2042&hovh=183&hovw=275&tx=98&ty=108&sig=115838816400296753645&page=1&tbnh=132&tbnw=203&start=0&ndsp=23&ved=1t:429,r:5,s:0,i:99

IDENTIFY CRITICAL CONTROL POINTS

– identify the point at which important things can go wrong; for example, temperature control, cleaning

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SET LIMITS FOR CRITICAL CONTROL POINTS

– including the acceptable temperature range for cooking and storage

health.vic.gov.au

MONITOR CRITICAL CONTROL POINTS

– establish a system for checking so that the limits set are not exceeded

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CORRECTIVE ACTION – what to do if something goes wrong;

for example, how to dispose of contaminated food

THROWCONTACT

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KEEP RECORDS – for auditing purposes, check for

improvements

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VERIFY HACCP SYSTEM IS WORKING

– review the system on a regular basis, amend and update if necessary.

FOOD LEGISLATION: (THE GOVERNMENT BODIES THAT KEEP OUR FOOD SAFE)

National Authority

State Authority

Local Authority

• Food Standards Australia Australia and New Zealand

• Australian Quarantine and Inspection Serivce

• Victorian Department of Health and Human Services (DHHS)

• Councils e.g. Surf coast Shire council Environmental Health officer

THE FOOD STANDARDS CODE- Written by FSANZ- A set of standards (criteria) that food

(the product and production) must comply to

- Including: - Food Safety Programs (HASSP)- Labelling- Nutrition, health and related claims