Developing a Food safety Plan Week One

1. Developing a Food safety PlanWeek One

2. Who Needs a Food Safety Plan • You are required to develop a FSP for a business that must have a FSP • That is a Class One or a Class two • The local EHO will decide the classification for your business • The Department of Health has guidelines to help the EHO decide. • See the Business Classification Tool

3. E.g. Class two Businesses

4. Class Three (do not need FSP)

5. Class 1 • Class 1 • Class 1 food businesses include those serving food to hospital patients; aged care facility residents, children in long day care, and meals on wheels kitchens. • Class 1 food premises food premises are required to have a food safety program and a food safety supervisor • All class 1 food businesses that choose to develop their own independent (or "non-standard") food safety programs (FSPs) must be audited annually by a Department of Health (DH)-approved food safety auditor. • Class 1 businesses with independent food safety programs will also need to undergo an annual assessment of compliance with their FSP by their local council. Version 1; Dec. 2009 Hubert Kruschina

6. Class 2 • Class 2 are other premises that handle potentially hazardous unpackaged foods • Class 2 food businesses that choose to develop their own independent ("non-standard") food safety program must be audited annually by a DH-approved food safety auditor. • Class 2 businesses using a DH-standard food (framework) safety program must undergo an annual assessment of their premises and compliance with the FSP and food safety standards by council. Version 1; Dec. 2009 Hubert Kruschina

7. Class 3 • Class 3 are premises handling unpackaged low risk foods, selling potentially hazardous pre-packaged foods, or the warehousing or distribution of pre-packaged foods • Class 3 premises supply or handle only low risk foods, they are not required to have a food safety program. • They do not need to be audited. • class 3 food premises are required to keep the minimum records Version 1; Dec. 2009 Hubert Kruschina

8. What do you do with FSP

9. Template Use the NSW Template available from • http://barry-bwb2.tripod.com/food_safety_program_template.doc Guide lines are available from: • http://barry-bwb2.tripod.com/general_guidelines_food_fafety_program.pdf

10. Using the Template • You can use the pages as presented inn the template but make sure you remove all reference to NSW or NSW food safety law. • Remove all instructions on to fill out the template. • Make sure there are record sheet for each CCP and each support program (may need more than one sheet for each) • Make sure the titles of each record sheet corresponds with the names used in each CCP or Support program

11. 15 steps to Prepare FSPand the 7 HACCP principles These are: • Write a Food safety policy • Provide information about the Firm Responsibility chart • 1. Assemble the HACCP Team • 2. Describe the product • 3. Identify the intended use • 4. Construct a flow chart • 5. On-site confirmation of flow chart • 6. Conduct a hazard analysis (Principle 1) • 7. Determine the critical control points (CCPs) (Principle 2) • 8. Establish critical limits for each CCP (Principle 3) • 9. Establish monitoring systems for each CCP (Principle 4) • 10. Establish corrective actions (Principle 5) • 11. Establish verification procedures (Principle 6) • 12. Establish documentation and record keeping (Principle 7) • Support programs

12. 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

14. 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

15. 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.

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

17. Support Programs