Sunnyside HACCP Plan 2012V1.2

7/30/2019 Sunnyside HACCP Plan 2012V1.2

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Sunnyside HACCP Program

Sunnyside Hotel

HACCP

Program


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1-1 HACCP PROGRAM TABLE OF CONTENTS

PART 1: INTRODUCTION TO Food Safety PLAN

FSP1-1 Food Safety Program Table of Contents

FSP2-1 Food Safety Program Introduction

PART 1: Food Safety PLAN

FSP3-1 The HACCP Team

FSP4-1 Product Description and Intended Use

FSP5-1 Process Flow Chart

FSP6-1 Hazard Analysis

FSP6-1 Critical Limits Justification Table

FSP7-1 Hazard Audit Table

Part 2: Good Hygiene Practices Support Programs

FSP8-1 Good Food Handling Practices

FSP9-1 Maintenance and Calibration

FSP10-1 Approved Supplier Program

FSP11-1 Cleaning and Wash up Program

FSP12 1 Pest Control Program


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Food Safety FORMS

FORM 1 Approved Supplier List

FORM 2 Approved Supplier Form

FORM 3 Incoming Goods Form

FORM 4Daily Food Safety Log: Main Kitchen

FORM 4Daily Food Safety Log: Caf

FORM 5 Dishwasher Sanitising Temperature Log Main Kitchen (DELETEDFROM SYSTEM NO LONGER USED)

FORM 6.1 Cleaning Schedule: Main Kitchen

FORM 6.2 Cleaning Schedule Caf

FORM 6.4 Cleaning Verification Form

FORM 7.1 Food Safety Competency Assessment Log Main Kitchen

FORM 7.2 Food Safety Competency Assessment Log Sunnyside Cafe

FORM 7.3 Food Safety Training Handout

FORM 8 Monthly Probe Calibration Log

FORM 9 Non Confo ming P od ct / C stome Complaint Fo m


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2-1. PURPOSE AND SCOPE OF THE HACCP PROGRAM

The Sunnyside Hotel produces and serves food to clients on-site at the hotel. The hotel hasa restaurant, caf and offers guests in-room dining facilities and also provides on-sitecatering for special events, promotions, functions and events held at the hotel.

Location

The head office of the Sunnyside Hotel is located at 5 Thomas St, Sunnyside NSW 2222

ContextStaff on-site include

Hotel ManagerOperations ManagerFacilities Manager

Human Resources ManagerHead Chef1 Sous Chef4 ChefsApproximately 8 floor staff and kitchen hands (sandwich production)2 kitchen hands

Purpose

Th HACCP P h b i l t d t i i i th i k f h d d i th


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Scope

The scope of the program covers all areas of food production, sale and service including;receival, preparation, cooking, storage, distribution, display, sale and service.

List of Venues/ Outlets/ Facilities

Sunnyside Caf Bistro style caf with reheating, hot/ cold holding and display of food itemsfor take away and consumption on-site (7am 7pm)

Main kitchen Production kitchen for the hotel, restaurant, cafe and in-room dining (24/7)

The procedures and policies will be periodically reviewed in light of changes to work practice,improving technology and experience and changes in legislation. The content of the HACCP

Plan provides the basis for the Australian legal concept of due diligence and includes anumber of records which can be used as demonstrating evidence of correct procedures andpractice for food safety. This HACCP Program has been developed by the HACCP FacilitationTeam with the assistance of our external HACCP consultants.


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HACCP Methodology:

Our organisation has implemented a HACCP program in order to ensure the highest possiblestandards of food safety are maintained and to comply with the principles of HACCP asoutlined in Codex Alimentarius Food Hygiene Basic Texts, Fourth Edition, 2009.

The program also complies with the Australian Food Standards Code (Chapter 3 Food SafetyStandards) and guidelines from Food Standards Australia New Zealand (FSANZ), whichinclude HACCP principles.

All food safety critical limits and controls are based on the following guidelines andstandards:-Australian Food Standards Code 3.2.2: Food Safety PracticesFSANZ, Temperature Control, April 2002NSW Food Authority, Food Safety Guidelines on Applying the Two Hour Four Hour Rule forTemperature Control, 2011

Principles of the HACCP System

The HACCP system consists of the following seven principles:PRINCIPLE 1: Conduct a hazard analysis.PRINCIPLE 2: Determine the Critical Control Points (CCPs).PRINCIPLE 3: Establish critical limit(s).PRINCIPLE 4: Establish a system to monitor control of the CCP.PRINCIPLE 5: Establish the corrective action to be taken when monitoring indicates that aparticular CCP is not under control.PRINCIPLE 6: Establish procedures for verification to confirm that the HACCP system is

working effectively


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3-1. FOOD SAFETY TEAM

POLICY:As part of our food safety commitment, the following personnel have been designated asmembers of the HACCP Team.

NAME POSITION

TEAM LEADER Susan Sunny Hotel Manager

TEAM MEMBER John Jolly Head Chef

TEAM MEMBER Ming Chin Sous Chef

TEAM MEMBER Maria Vasolovic Human Resources Manager

As part of the HACCP Program procedures, the makeup of the HACCP team will be assessedevery twelve (12) months. In the circumstance, that a member of the HACCP team eitherleaves the organisation or is removed from the team, then the Head Chef/ Site Manager willassess the need to replace the particular team member.

All members of the team will have appropriate skills and knowledge in food safetyt ith th i d ti


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3.1-1. ALLOCATED RESPONSIBILITY FOR THE HACCP

PROGRAMTo oversee and ensure compliance with the HACCP Program specific responsibilities havebeen allocated as follows:-

Food Safety Co-ordinator (Site Manager)

HACCP Program

Review the HACCP Program AnnualEnsure that the HACCP team meets at least twice per year to reviewthe HACCP Program and make any amendments to policies asrequired

6 Monthly

Review the NSW Food Authority web site;www.foodauthority.nsw.gov.au, and keep up-to-date with anychanges to food safety legislation

Ongoing

Conduct the Internal Food Safety Audit with the HACCP team

(Form 11)

Annually

Document any amendments to the HACCP Program on the HACCPProgram as a Version change.

Ongoing

Ensure all customer/ client complaints have been documented,actioned and closed out on the Non Conforming Product/Customer Complaint Form (Form 9)

Ongoing

Organise an external food safety audit with a third party auditor asrequired

Annually
http://www.foodauthority.nsw.gov.au/http://www.foodauthority.nsw.gov.au/


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Assistant Site Manager

HACCP Program

Ensure all copies of the HACCP Program, procedures, forms andrecords are up-to-date

Ongoing

Ensure that the Daily Food Safety Log is completed daily and asrequired (Form 4)

Daily

Participate in the Internal Food Safety Audit with the HACCP team(Form 11)

Annually

Ensure that the Daily Food Safety Log (Form 4) are completed ona daily basis

Daily

Conduct verification activities; data loggers, weekly dish washer

temperatures (Form 5), quarterly cleaning verification (Form 6.4).Maintenance and CalibrationConduct monthly temperature probe calibration and record onMonthly ProbeCalibration Log (Form 8)

Ongoing

Supplier ProgramReview the Supplier Program AnnualProvide all new suppliers with anApproved Supplier Form (Form2) AnnualMaintain and update the Approved Supplier List (Form 1) AnnualCleaningArranging and maintaining external Chemical contract Annual


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Ensure that the premises and equipment are maintained OngoingEnsure that all probe thermometers are calibrated monthly and isrecorded on the Monthly Probe Calibration Log (Form 8)

Daily

Attending HACCP committee meetings Six Monthly

HACCP Program

Participate in the Internal Food Safety Audit with the HACCP team(Form 11)

Annually

CleaningArranging and maintaining the Chemical contract 3 MonthlyIncoming GoodsVisually check all incoming goods and record non-compliant productson the Incoming Goods Form (Form 3)

Daily

Ensure all received foods are labelled and stored correctly DailyEnsure that all food items are purchased from approved suppliers Daily/ OngoingStorage

Ensure that the temperature of all refrigeration and freezer units instores are being recorded on the Daily Food Safety Log (Form 4)

Daily

Ensure all products and packaging is rotated correctly (First In FirstOut).

Daily

Ensure all foods are correctly labelled throughout production includingincoming goods, work in progress and final product.

Daily

WasteEnsure the Waste storage area is maintained in a clean and tidy state Daily

E th W t bi i th kit h l d d iti d d il D il


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4-1. PRODUCT DESCRIPTION AND INTENDED USE

Product description

Fully cooked food items to be consumed hot/ cold on the same day aspreparation or within a three day period on-site.Uncooked chilled food items to be consumed cold on the same day aspreparation or within a three day period on-site.Some items prepared on-site, some pre-prepared items purchased andreceived (e.g. Sushi, cakes)

Composition

Salads vegetable Salads pasta/ rice Sandwiches, wraps and rolls Sushi Hot meals containing meat Hot meals containing vegetables Cold dishes Pasta Rice Desserts, pastries, cakes, slices Salads

F h f it/ f it l d


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5.1 FLOW CHART: GENERAL SUNNYSIDE CAF

Menu Design/ Purchasing

Receive ChilledReceive Dry Receive Frozen

Store Dry Store Frozen

Preparation

Cook/ Reheat

Store Chilled


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6-1. HAZARD ANALYSIS

POLICY:

To ensure the highest possible standards of food safety are maintained and to comply

with the requirements of the Australian Food Standards Code we have undertaken a risk

assessment of each of the process steps contained in the flow chart(s). This is based on

the requirements of Standard 3.2.1: Food Safety Programs:-

A food safety program must

(a) systematically identify the potential hazards that may be reasonablyexpected to occur in all food handling operations of the food business;

(b) identify where, in a food handling operation, each hazard identifiedunder 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 ofthose hazards, is found not to be under control;

(e) provide for the regular review of the program by the food business toensure its adequacy; and


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Hazard Analysis

Methodology:1. Severity of Hazard

Level Descriptor Description

1 Insignificant Product Service or Process does not cause any personal risk of financial loss

2 MinorProduct, Service or Process failure results in customer inconvenience and / orminimal financial loss

3 Moderate

Hazard results in customer complaint with return of stock

Hazard may cause an incident that can be cleaned up over a short period of

time with minimal long term impact.

Hazard may cause injury not requiring hospitalisation but where a short

rehabilitation period is required i.e. minor food poisoning.Hazard results in extensive injury or a customer / community health problem

requiring hospitalisation or prolonged medical treatment; and /or financial loss

that threatens the financial status of individuals or business

Hazard may cause an incident that is of a public interest which may only be

rectified over a prolonged period of time and which may result in a significant

id l d i t


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2. Likelihood of Hazard Occurring:

Level Descriptor Description

5 Almost certain Could happen at any time has occurred frequently in the past

at our facility

4 Likely Is likely to occur in most circumstances has occurred at

regular intervals in the past at our facility

3 Moderate Might occur at some time has occurred occasionally at our

facility

2 Unlikely Could at occur in the future has happened within our industry

1 Rare May occur only in exceptional circumstances has not

previously occurred

L

SEVERITY

5 4 3 2 1

5 25 20 15 10 5


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6-2. CRITICAL LIMITS JUSTIFICATION TABLE

FSP 9-1 CRITICAL LIMITS JUSTIFICATION TABLE

Process Step Critical Limit ValidationReceiving All cold foods must be received at 5C

or lessAll hot foods must be received at 60C

or moreAll frozen foods must be receivedeither hard frozen or below -10C

Australian Food Standards Code Chapter 3,Standard 3.2.2:5 - Food Receipt andStandard 3.2.2:6 - Food StorageFSANZ, Food Safety: Temperature control ofpotentially hazardous foodsGuidance on the temperature controlrequirements of Standard 3.2.2 Food SafetyPractices and General Requirements2002

Storage Chilled All cold foods must be stored at 5C orless

All frozen foods must be stored at -10C or hard frozen

Australian Food Standards Code Chapter 3,Standard 3.2.2:6 - Food StorageFSANZ, Food Safety: Temperature control ofpotentially hazardous foods

Guidance on the temperature controlrequirements of Standard 3.2.2 Food SafetyPractices and General Requirements Firstprinted edition August 2002NSW Food Authority, Food Safety Guidelineson Applying the Two Hour Four Hour Rule forTemperature Control, 2011

PreparationEnsure high-risk chilled foods are notleft out of refrigeration for more than

30 i

Australian Food Standards Code Chapter 3,Standard 3.2.2:7 - Food Processing

FSANZ F d S f T l f


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Critical Limits Justification Table: Cooking Specific FoodTypesProduct Critical Limit

-Time, Temperature, Visual, OtherJustification

All fish, seafood,shell fish

Colour change, juices must run clear/ flake with a fork Food Safety ManagementPack UK Food Standards

Agency (2009)Egg yolk/whitesin pre-cookeddishes

Cook until white is firm and yolk is thickeningRaw eggs must be stored in the refrigerator NSW Food Authority,

Guidelines for food service

to vulnerable persons

March 2011Mussels andclams

Before cooking, throw away any with open or damaged shellsMake sure the shell is open and that the mussel or clam has shrunkinside the shell. If the shell has not opened during cooking, throw it

away.

Food Safety ManagementPack UK Food Standards

Agency (2009)

All rolled,reconstituted,injected andstuffed poultry,meat joints andstews,casseroles,curries, minced

d

Minimum internal temperature of at least 70C in the thickest part forat least two minutes or 75C Instantaneous destruction of pathogens

NSW Food Authority,Vulnerable Persons FoodSafety Scheme Manual2011
http://www.foodauthority.nsw.gov.au/_Documents/industry_pdf/guidelines_vp_2011.pdfhttp://www.foodauthority.nsw.gov.au/_Documents/industry_pdf/guidelines_vp_2011.pdfhttp://www.foodauthority.nsw.gov.au/_Documents/industry_pdf/guidelines_vp_2011.pdfhttp://www.foodauthority.nsw.gov.au/_Documents/industry_pdf/guidelines_vp_2011.pdf


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7-1. FOOD SAFETY PLAN

Forms:Form 4 Daily Food Safety Log

Other Types of Evidence of ComplianceAppendix 1: Hazard Analysis Risk Assessment Worksheet

Appendix 2: Hazard Analysis Critical Control Point Decision Matrix

POLICY:Food is to be handled in a safe and hygienic manner at all times.

Food is to be kept under appropriate temperature conditions at all times. At any time, it must be clear whetherthe food is being; stored, prepared, cooked, cooled, held hot or held cold. Food should never be allowed toremain at room temperature for longer than necessary.

All contaminated food is to be removed and discarded.


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Authorised By: Susan Sunny

Hotel Manager

Document Date:

Next Review Date:

1 March 2013

1 March 2014

Document Number HACCPPROGRAM Revision 0 Page No 19 of 42

FOOD SAFETY PLANPROCESSSTEP

HAZARD CONTROL MEASURES CRITICALLIMITS

MONITORING CORRECTIVE ACTION RECORDS

RECEIVING

CHILLEDFOOD ITEMS

Presence and

growth of foodpoisoningbacteria ifchilled & frozenfood is notdelivered intemperaturecontrolledvehicle

Food is only purchased or received

from reputable suppliers orsuppliersSpecify temp requirements to allsuppliers:-5C or less for chilled food-10C for frozen food with no signsof defrostingTransfer dry, fresh, chilled andfrozen products into appropriatestorage within 30 minutes

All chilled foods

must be receivedat 5C or less-15C or hardfrozen for frozenfood with no signsof defrosting

What? Temperature

check each delivery onreceiptHow often? EachdeliveryHow? Using a probeor infra-redthermometerWho? Kitchen staffWhat? Record NONCOMPLYING GOODS

Immediate Corrective Actions

Reject products not at correct temperatureReject product if it does not meet specification

Preventative Corrective ActionsNotify supplier if standards are not metDo not receive product from non-conformingsuppliers if there are ongoing issuesReview supplierChange suppliers

Form 3:

IncomingGoods Form

IncomingGoods DateStamp

Damagedpackaging &foreign bodycontamination

Purchase from approved orreputable suppliersEnsure packaging is intactNo signs of foreign bodycontamination

Check condition ofall products toensure packagingis in tactPurchase fromapproved suppliers

What? Visually checkeach delivery onreceiptHow often? EachdeliveryWho? Kitchen staff

Immediate Corrective ActionsReject non conforming productReject product if it does not meet specification

Preventative Corrective ActionsNotify supplier if standards are not metReview supplierChange suppliers

Form 3:IncomingGoods Form

Out of dateproducts

All products must be havesufficient time within their use-by-date including all frozen, freshand dry products

All products withinuse-by-dates

What? Visually checklabels on receiptHow often? EachdeliveryWho? Kitchen staff

Immediate Corrective ActionsReject non conforming productReject product if it does not meet specification

Preventative Corrective ActionsNotify supplier if standards are not metReview supplierChange suppliers


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Hotel Manager

Document Date:

Next Review Date:

1 March 2013

1 March 2014



HAZARD CONTROL MEASURES CRITICAL LIMITS MONITORING CORRECTIVE ACTION RECORDS

STORAGE OF

CHILLEDITEMS

Growth and

survival of foodpoisoningbacteria causedby incorrectstoragetemperaturesand out-of-dateproducts

Rotate stock - First-in -First-Out

Follow Storage proceduresChemicals must not be stored in or

near food storage areas.All storage areas must be kept

clean.

All chilled foods must

be stored at 5C orless in a refrigeratedunit.

Potentially hazardousfoods will be usedwithin 3 days onceopened UNLESS labelstates otherwise

Frozen food must bestored at -10C or lessor hard frozen.

All food must be withinuse by date.

What? Visually check

gauge temperatureHow often? 2 timesdailyHow? Record onetemperature at leastonce per day on theDaily Food SafetyLog (Form 4)Using infra-red/ probethermometerData loggersWho? Kitchen/ Cafestaff


If gauge shows a temperature of above 5C,close door, wait 10 minutes and recheckIf product is above 5C but for less than 2hours Move food items to alternativestorage/ use product in the next 24 hours/adjust temperature setting/ repair refrigeratorunit if required, and keep door closedIf product is above 5C for between 2-4 hours Cook/ reheat immediatelyIf product is above 5 C for longer than 4hours - DISCARD and repair refrigerator unitIf the freezer unit breaks down Refreezefood if it still contains ice or is hard, or useimmediately if food is below 5C. If above 5Cdiscard any frozen foodIf use-by-dates are exceeded, discard product

Preventative Corrective ActionsRepair unit/ Review maintenance andcalibration proceduresReview storage procedures

Form 4: Daily

Food SafetyLog


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Hotel Manager

Document Date:

Next Review Date:

1 March 2013

1 March 2014




PREPARATION Growth of

foodpoisoningbacteria inpotentiallyhazardousfood causedby food beingkept out ofrefrigerationfor too long

Time controls must be observed (2

hour 4 hour rule)Ensure high-risk chilled foods arenot left out of refrigeration for morethan 30 minutesBring small amounts of high riskfoods out of refrigeration at a timeonly as much as can be prepared in30 minutesFollow Preparation Procedures forSandwiches/ Wraps

Ensure high-risk chilled foods

are not left out of refrigerationfor more than 30 minutes

Follow two hour four hour rule

What? Measure the

time food is out of coldstorage duringpreparation using atimer or clockHow often? Each shiftHow? Timer/ clockWho? Kitchen/ Cafestaff


Discard contaminated productPut food back in refrigerationRearrange food to avoid crosscontamination

Preventative: CorrectiveActions Retrain staffReview preparation procedures tolimit the time food is out of coldstorage

Form 4: Daily

Food SafetyLog

Crosscontaminationfrom rawproducts, foodhandlers, dirtyequipment,cleaningcloths etc

Wash all fresh fruit and vegetablesin clean potable water prior tocuttingOnly use clean and sanitisedequipment and utensilsKeep raw and cooked foods andwashed and unwashed productsseparate and use different utensilsfor different productsMake sure all food handlers washhands before handling food andbetween handling raw and cookedfoodsExclude staff with contagioussymptoms

Only use clean and sanitisedequipment and utensils Keepraw and cooked foods separateand use different utensils fordifferent products

Make sure all food handlerswash hands before handlingfood and between handlingraw and cooked foodsExclude Staff with contagioussymptoms

What? Observe stafffood handling practicesHow often? Each shiftHow?Visual observationWho? Kitchen/ Cafestaff

Immediate Corrective ActionsDiscard contaminated productRearrange food to avoid crosscontamination

Preventative CorrectiveActionsRetrain staffReview preparation procedures

Form 4: DailyFood SafetyLog


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Hotel Manager

Document Date:

Next Review Date:

1 March 2013

1 March 2014


FOOD SAFETY PLAN

PROCESSSTEP


COOKING Survival offoodpoisoningbacteriacaused byfood items ormeals notbeing cookedto the correcttemperature

Ensure frozen items are completelythawed prior to cookingAll cooking equipment must bechecked it is clean before use

All high risk foodsmust be thoroughlycooked to kill mostfood poisoningbacteria.

All high risk foodsmust be cooked to aminimum internaltemperature of atleast 70C OR as perthe critical limitguidelines set out inthis HACCP Program.

What? Visually checkthat all items reach thecorrect temperatureHow often? Each batchHow? Measure theinternal temperature ofat least 1 cookedproduct using a clean,calibrated probe/ infrared thermometer andrecord on the DailyFood Safety Log(Form 4)Who? Kitchen/ Cafestaff

Immediate Corrective ActionsContinue cooking until correct temperaturereached

Preventative Corrective ActionsReview cooking procedures and equipmentAdjust or repair any faulty equipmentRetrain staff


REHEATING Growth offoodpoisoningbacteriaand/or sporessurvive andgrow due toinadequatereheatingtemps

All food items must be cooked in theoven or microwave on the correctCook settings according to themanufacturers or suppliers

instructionsOnly clean and sanitised equipment,utensils and containers must beused for reheating food itemsFood items may only be reheatedonce

Rapidly reheat food toan internal coretemperature of atleast 60C oraccording to thesuppliers instructions

What? Use a cleancalibrated probe/ infrared thermometer tomeasure the internaltemperature of eachbatch to ensure it hasreached the correcttemperatureHow often? Each batchHow? Measure theinternal temperature ofat least 1 cooked

product using a clean,calibrated probe/ infrared thermometerWho? Kitchen/ Cafestaff

Immediate Corrective ActionsIf the food has not reached an internaltemperature of at least 60C ContinuereheatingIf food has not reached the required temperaturewithin 2 hours - Discard

Preventative Corrective ActionsAdjust reheating process to ensure the correcttemps can be reachedReview recipesRetrain staff



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Hotel Manager

Document Date:

Next Review Date:

1 March 2013

1 March 2014


FOOD SAFETY PLAN

PROCESSSTEP



COOLING Growth of anysurviving foodpoisoningbacteria and /

or spores

Ensure cooling food does notremain at room temperaturefor more than 1 hoursbefore being transferred intochilled storage. To achievethis:-

Place food in a clean shallowcontainer with a light coveringto speed up the coolingprocess

Reduce the size of quantities

to cool faster then transfer tochilled storage

Place cooling items of food onthe upper levels ofrefrigeration with a lightcover. Do not stack trays orcontainers

Stir foods as they cool with aclean/sanitised utensil.

Do not overload refrigerationunits when cooling

Food must be cooledto 5C or less within 6

hours:- Food must

reach 21C within two

hours and 5C withinthe next four hours

What? Measure theinternal temperature of1 sample food item toensure it has reached21C after 2 hours and5C after 6 hours

How often? Eachbatch

How? Measure theinternal temperature ofat least 1 cookedproduct using a clean,calibrated probe/ infrared thermometer

Who? Kitchen staff/volunteers

Immediate:

If hot food has not reached 21C after 2 hoursand/ or 5C after 6 hours - discard

Preventative:

Review cooling procedures and modify toensure the correct temperature can bereached in the correct time

Retrain staff/ volunteers if correct coolingcontrols are not being followed

Review menu



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Hotel Manager

Document Date:

Next Review Date:

1 March 2013

1 March 2014





SERVICE Crosscontaminationwith foodpoisoningbacteria fromuncleanequipment,utensils, foodhandlers

Make sure staff follow goodpersonal hygiene standardsOnly use clean and sanitisedequipment and utensils

Service completedwithin one hour oftaking food fromtemperature controls

What? Observe servingpracticesHow often? Eachholding periodHow? VisualobservationWho? Kitchen/ Cafestaff

Immediate Corrective ActionsDiscard contaminated product

Preventative Corrective ActionsRetrain staffReview service and holding procedures



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8-1 Food Handling Procedures

Forms:Form 4 Daily Food Safety Log

Other Types of Evidence of Compliance

Food Safety Plan

Refer to Food Safety Plan (Hazard Analysis at the end of this manual)

POLICY:Food is to be handled in a safe and hygienic manner at all times.

Food is to be kept under appropriate temperature conditions at all times. At any time, it must be clear whether thefood is being; stored, prepared, cooked, cooled, held hot or held cold. Food should never be allowed to remain atroom temperature for longer than necessary.

All contaminated food is to be removed and discarded.

Food handling procedures are monitored daily in the Daily Food Safety Log (Form 4) by the Head Chef or anyother designated person.


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Temperature monitoring procedurePrior to taking the temperature of a food, the probe is to be:

Checked to ensure it is clean. If not, it is to be cleaned with warm water and a mild detergent and dried with aclean cloth.

Once clean the probe is sanitised using an alcohol swab or hot water at >77C.

The probe is then allowed to air dry without touching anything.

The temperature of the food is then taken by inserting the probe into the item and allowing it to stabilise for oneminute before reading the temperature. For packaged product, the probe is placed between two packages.

After each temperature measurement the probe is cleaned and re-sanitised as above, and stored in a safe andclean area.

Source: NSW Food Authority Vulnerable Persons Food Safety Scheme Manual Version 2


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FSP9-1: MAINTENANCE AND CALIBRATION

Forms:Form 4: Daily Food Safety Log

Form 8: Monthly Probe Calibration Log

Building Maintenance Register on email file

Maintenance Register

Other Types of Evidence of ComplianceMaintenance records and receipts

Calibration certificates and records

POLICY:

All equipment used for food handling must be in good repair and condition.

All staff are trained to report defects in relation to kitchen & food equipment.


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An approved company will undertake the calibration of all other equipment such as coolrooms and freezers at least once every six months. Alternatively this will be doneinternally.

All probe thermometers and infra red thermometers will be calibrated monthly and this will be recorded on theMonthly Probe Calibration Log (Form 8)

CALIBRATION PROCEDURE

Ice Point Check:Make sure that the thermometer has been at ambient room temperature for at least 10 minutes.

Fill a small insulated container (e.g. small foam esky) with crushed ice that has been made from potable water(town drinking water is OK).

Add some water to the container, no more than one third the quantity of ice, to start the ice melting. There shouldbe water between the ice pieces but the ice should not be floating. Pour off the excess water.

Place the thermometer probe in the centre of the container so that the point of the probe is in contact with the ice

and water. The point of the probe should not touch the base of the container.

Leave for about 10 minutes to obtain a steady reading and stir.

Read the temperature on the thermometer. If:

The thermometer is accurate it should read 0oC.

The temperature is not at 0C note the difference in the temperature reading.

For example, if the thermometer is 0.5C, then the difference is -0.5C.


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FSP10-1: SUPPLIER PROGRAM

Forms:Form 1 - Approved Supplier ListForm 2Approved Supplier FormForm 3Incoming Goods Form

Other Types of Evidence of ComplianceIncoming Goods Forms

Purchase Orders and InvoicesContracts of SupplyCopies of completed Supplier letters/ HACCP Certification on file

POLICY:Sunnyside Hotel has nominated suppliers for all goods and services which have the highest food safety and qualitystandards. Each supplier will be included on the Approved Supplier List (Form 1) once they have beenapproved. Preference will be given to suppliers with HACCP certification.

Appointment of new suppliersSunnyside Hotel will ensure that all new suppliers have evidence of good hygiene practices. This may includehaving a certified HACCP Program, a documented HACCP Program or evidence of good hygiene practices.

Each new food supplier will be sent an Approved Supplier Form (Form 2) asking for specific verification of thestandards that are in place to maintain the safety and integrity of the food and confirmation that they will meet


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FSP11-1: CLEANING AND WASH UP PROCEDURES

Forms:Form 4 - Daily Food Safety Log

Form 5 Dishwasher Sanitising Temperature Log (weekly)

Form 6 Cleaning Schedule

Form 6.4 Cleaning Verification Form

Other Types of Evidence of ComplianceChemical purchase orders and invoices

Material Safety Data Sheets (MSDS)

POLICY:All equipment & utensils that come into direct contact with food are properly sanitised after every use, either byusing a sanitiser or hot water above 82C. Dishwasher temperatures are recorded weekly on the DishwasherSanitising Temperature Log (Form 4).


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Cleaning and Chemical Handling TrainingAll staff will be trained in: -

The correct type and dosage of chemicals for cleaning and sanitising all areas.Correct tools and materials to effectively carry out the jobHow to safely dismantle and clean equipmentCorrect use and storage of cleaning equipmentGeneral chemical safetyHow to ensure that the chemical sanitiser is working correctly.

Cleaning Sanitisers will be used following all cleaning activities. Cleaning sanitiser will be replaced based onmanufacturers instructions, generally every 24 hours.

To ensure the safety of the food the following rules will apply:-Chemical containers will not be used for food storage and visa versa

All chemical containers will be clearly labelledChemicals are never mixed together

Staff will follow manufacturers instructions at all timesStaff will use the correct protective clothing and equipmentChemicals/equipment used for cleaning will be stored safely & correctly away from food sources.

All cleaning cloths and other cleaning equipment will be of good condition and will not pose a threat to food safety.Clean disposable cleaning cloths will be used.

The Head Chef will visually monitor cleaning standards of the kitchen premises on a daily basis. On a weekly basis


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FSP12-1: PEST CONTROL

Forms:Building Maintenance Register on email file

Maintenance Register

Other Types of Evidence of CompliancePest contractor visit records and receipts

Rodent bait stations map

POLICY:

All staff are responsible for reporting pest sightings in food handling areas and ensuring preventative measures arefollowed during daily production.

The organisation practices a preventative pest control system including:-

Regular cleaning, good housekeeping and maintenance of all areas;

Correct storage and covering of food; and


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FSP13-1: PERSONAL HYGIENE PROCEDURES

Forms:Form 4 - Daily Food Safety Log

Other Types of Evidence of ComplianceFood safety trainingInduction process

POLICY:All food handling staff will be made aware of their legal obligations with regards to food safety.

The Head Chef will check personal hygiene standards on an ongoing basis and also during the daily food safetycheck for each area. Any non-conformances will be noted on the Daily Food Safety Log (Form 4).

Any non-conformance in relation to personal hygiene will be dealt with immediately. Appropriate corrective action

may include training, warnings or dismissal. If staff infringe the following requirements a note will be made on theemployees file. Continued infringement of poor personal hygiene standards may result in dismissal of a staffmember.

All staff must follow the hygiene standards outlined in this policy.

General Hygiene


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ClothingGloves must be worn when handling, preparing or plating ready to eat foods.

Staff must a wear a clean uniform or apron daily.Hats and/or other head coverings are to be worn at all times when handling, preparing or plating ready to eatfoods.

All visitors must be dressed appropriately.

Jewellery, Make Up & PerfumesNo jewellery shall be worn in food production areas except a single plain wedding band and watch.

Staff should only wear light day makeup while on duty.

Staff shall not wear perfumes and shall only wear light after-shave while on food handling duties.

HairHair is to be clean and tidy and long hair must be tied back.

Hats and/or other head coverings are to be worn at all times in food production areas.

BehaviourStaff must not engage in behaviour which may lead to food contamination.

Staff must not smoke, eat, or drink in the food production area.

Staff must not chew gum while working.


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FSP18-1: Receiving Procedures

Purpose:The purpose of this procedure is to ensure that all foods and non-food supplies are received in a way that ensureswe do not purchase or receive goods which do not meet food safety and quality specifications of our HACCPprogram and that they meet regulatory requirements of the Australian Food Standards Code.

Scope:The scope of this procedure is to cover all food and food related supplies purchased and received for thepreparation of food produced by our organisation.

Responsibility:TheHead Chef and the Site Manager have responsibility for ensuring that the receiving procedures are adhered toin order to assure that the supplier program is being followed and that the traceability procedures of the productare being followed throughout the storage and production process.

Records:Form 1 Approved Supplier List

Form 2 Approved Supplier Form

Form 3 Incoming Goods Form


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Packaging materials are to be delivered free of foreign objects such as dust, dirt andpests and are to be free from signs of pest infestation. All outer packaging must be intact.

Perishable and frozen goods must be placed immediately after checking quantity and quality of goods, in

either a fridge or freezer.All goods both dry and perishable must be correctly stored and appropriate stock rotation methods used. (First inFirst Out FIFO).

Packaging and Date CodingAll food products are to be delivered in intact packaging with no visible sign of damage, no visible sign of physicalcontamination or contamination with chemicals. All processed food products are to be adequately labelled andcompliant with the Australian Food Standards Code, with:-The name of the product;Date of production / lot number;Use by or best before date as applicable;Nutrition panels;Mandatory declarations as applicable under the FSANZ Food Standards Code;Usage instructions where these are required to maintain food safety during preparation; and

Any other statements/declarations required by the FSANZ Food Standards Code.Where this information is not required to be on the label, it is to have been previously supplied to our organization

in the form of a Food Specification or included on the suppliers completedApproved Supplier List (Form 1).

Rejection of GoodsWhere an incoming delivery does not meet Sunnyside Hotels specifications, the product will be rejected and thereason recorded on the Incoming Goods Form (Form 3). The supplier must be contacted immediately. TheHead Chef and the Site Manager will regularly review trends in the receipt of goods any non performing supplierswill have their contracts reviewed and if necessary, cancelled.


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FSP19: Storage Procedures

Purpose:The purpose of this procedure is to ensure that food and food related items are stored safely and protected fromcontamination.

Scope:This procedure applies to cold storage, dry storage and freezers.

Responsibility:The Head Chef and Site Manager are responsible for ensuring that all items are stored correctly and safely, alongwith the relevant management personnel in the main kitchen, retail outlets and stores areas.

Records:

Form 4 Daily Food Safety Log

Product Labels


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If during the storage of food product, any item appears to be not fresh, not correctlylabelled or is suspected of being contaminated in any way, it must be labelled with aREJECT sticker, and inspected and discarded by the Head Chef and Site Manager.

Temperature Monitoring and Data LoggersEach storage area will be regularly visually checked and temperatures and conditions will be recorded at least oncedaily on the Daily Food Safety Log (Form 4). Any non-conformances will be investigated using the data loggers.Results of data logging that show variation of temperatures for longer periods than 30 minutes will be highlighted,reviewed and printed out. Data logger results will be noted on the record and appropriate action will be taken.

Managing Allergens in StorageUnopened dry ingredients do not need to be separated if they are in their original sealed packaging from thesupplier.

Chilled seafood will be kept segregated from non seafood products and stored on a different shelf/ or below otheritems.

Once opened, allergenic ingredients must be stored in a way that prevents cross contamination to otheringredients.

In the outlets, highly allergenic ingredients such as peanut butter and nuts must be stored separately from otheringredients and separate utensils uses for handling the item.

Use airtight containers to store food allergens and colour code them to make them stand out.


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Storage of Dry Foods in Cupboards and ShelvesAll dry storage cupboards and shelves will be free from dampness, mould or condensation.

All products will be covered to prevent contamination from dust, dirt, insects and other foreign matter. Large bagsof product such as flour will either be decanted into a lidded container or the open bag placed directly into a liddedcontainer.

All containers used for the storage of food and food related items (ingredients, disposables etc.) will be in goodcondition and present no risk to contamination. Food will not be stored in old chemical or waste containers.

Chemicals will not be stored in food containers or food storage areas and will be stored in designated areas.

There will be suitable ventilation in place to maintain the quality and freshness of food items.

The dry stores area will be maintained to prevent the entry and harbourage of pests.

Personal belongings will be stored separately from food items.

Corrective ActionsImmediate Corrective Action:

If gauge shows a temperature of above 5C, close door, wait 10 minutes and recheck.

If product is above 5C but below 15 C for less than 4 hours contact Site Manager/ Operations Manager, moveproduct to alternative storage, use product within 24 hours, adjust temperature setting, repair refrigerator unit ifrequired, and keep door closed.


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FSP21-1: VERIFICATION PROGRAM

Forms:Form 11: Internal Food Safety Audit Form (Monthly)

Form 12: HACCP Meeting

Other Types of Evidence of ComplianceVerification ScheduleCompleted audit records

Audit reports

POLICY:

Continuous Improvement:As part of our commitment to continuous improvement, the HACCP Program policies, procedures and records, will

be reviewed at least annually by the HACCP team.

The HACCP team may also review the HACCP Program as issues arise.

To ensure the adequacy of food safety corrective actions taken, monitoring is to be conducted of non-conformancesrecorded and their corrective actions. The implementation of the corrective actions is to be reviewed by the SiteManager on a regular basis.


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Hotel Manager

Document Date:

Next Review Date:

1 March 2013

1 March 2014


Verification ScheduleActivity Frequency Procedure Responsibility Record

Internal Audit monthly Internal Audit Site Manager/ Head Chef Internal Audit ReportsForm 11: Internal Food Safety Audit

HACCP team meeting minutes (Form12)HACCP Review Annually or if there are

major changes to theprocess or product.

Review ofFlow DiagramHazard AnalysisCCP statusCritical limits

Verification schedule

Site Manager/ Head Chef HACCP Amendment on documentationand on-fileHACCP team meeting minutes (Form12)

Monitoring & CorrectiveAction Records

Ensure all forms havebeen filled outcorrectly, signed andfiled

Monthly Site Manager/ Head Chef Signed off monitoring formsData Logger records

Training Needs Annually Training Site Manager/ Head Chef Training records7.1/ 7.2 Food Safety Competency

Assessment LogApproved SupplierProgramme

Annually Approved SupplierProgramme

Site Manager/ Head Chef Form 1: Approved Supplier List

Product Testing Annually Food Check product

sampling

Site Manager/ Head ChefForm 14: Product Testing Schedule

Recall Annually Mock recallSite Manager/ Head Chef

Form 10.1 Mock Recall Form


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Hotel Manager

Document Date:

Next Review Date:

1 March 2013

1 March 2014


Verification ScheduleActivity Frequency Procedure Responsibility Record

Maintenance/ Calibration(Temperature holding/

monitoring equipment/ infrared thermometers)

Six Monthly Internal Calibration Site Manager/ OperationsManager/ Head Chef

External Calibration Records

Calibration ProbeThermometers

Monthly Internal Calibration Site Manager/ Head Chef Maintenance and Calibration RecordsForm 8: Monthly Probe CalibrationRecord

Pest Control Program Monthly Pest ControlContract

Site Manager/ OperationsManager/ Head Chef

Pest contractor records

Chemicals MSDS Annually Review expirationdates for MSDS/ allchemicals / MSDScurrent

Site Manager/ Head Chef Chemical company checklists/ auditreports

Chemicals Verification Quarterly Conduct Pro-Clean

testing of sampleequipment/ surfaces

Site Manager/ Head Chef Form 6.4 Cleaning Verification Form

Customer Complaints Ongoing Review customerfeedback/complaints

Site Manager/ Head Chef Customer complaintsHACCP team meetings