Presentation Transcript

1. State and Local

2. 3 Levels of government in ensuring food safety
3. So far… We’ve learnt about how the national level operates through FSANZ and The writing of the Food Standards code.(rules for labeling, foods, processing and safety) The coordination of product recalls.
4. What happens with the Food standards? The State and Territory governments throughout Australia need to make sure that the Food Standards developed by FSANZ are implemented and enforced by becoming law in their state.
5. Victorian Legislation: The Food Act 1984 Outlines the legal responsibilities of all food producers who manufacture, package, transport or sell food in Victoria to ensure a safe food supply. All legal definitions for food and other terms within the act. applying Food safety standards Applying the recall system Setting out offences for breaches of the food act and penalties to be applied.
6. Department of Human Services Within Victoria, Department of Human Services Food Safety Unit is the authority who has responsibility for implementing the Food Act.
7. The responsibilities of DHS are Developing guidelines to assist in the development of a food safety program. Approving all food safety auditors and analysts who will review food safety programs. Overseeing any food contamination or food poisoning incidents in the state. Issuing a ‘closure order’ against a food premises. Appointing food recall action officers Notifying councils of foo recalls Providing advice on policy matters to local governments.
8. Could you imagine trying to read and understand the Food Act yourself? FoodSmart describes itself as ‘a Victorian government website designed to help retail and food service businesses develop their Food safety programs’. It provides templates, free of charge, to guide people writing a Food safety program.
9. So you want to own a food business? To protect Victorians, all food businesses must comply with our food laws, including the Victorian Food Act 1984. A business that sells food in Victoria must register or notify the place where they sell the food - their “food premises” – with the council in whose municipal district that place is located. Councils classify all food businesses according to their food safety risk. Depending on premises’ food handling activities, different regulatory requirements apply under Victoria’s Food Act. There are four classes, with class 1 premises having the highest risk and class 4 the lowest. As a condition of registration, food businesses involved in handling unpackaged high-risk food must have a food safety program and a food safety supervisor. The food safety supervisor needs to know about food safety, have the ability to supervise food handlers, and the authority to give directions if unsafe food practices are observed. Class 1 and 2 businesses are required to have a food safety program . This is a written plan that shows how your business will manage the safety of the food you prepare, serve, manufacture or sell. Food safety programs need to be reviewed annually to make sure they are still relevant.
10. Food safety programs A documented system that identifies the hazards to food within a business and describes the actions that need to be taken by the business to control and manage those hazards so that all food is safely prepared, served, manufactured or sold.
11. Why are food safety programs necessary? Legally required to sell safe food- Health act 1984. Fined for not meeting laws. Helps identify when food can become unsafe. Enables staff to follow practices to keep food safe. Records can monitor food safety and demonstrate compliance with these practices.
12. National: FSANZdevelop standards All food businesses are required to comply with the Food Safety Standards contained in Chapter 3 of the Food Standards Code. Standard 3.2.1 on Food Safety Programs sets out the requirements for the control of food safety hazards during the production, manufacture and handling of food.
13. National: FSANZdevelop standards FSANZ also outlines national criteria for the approval of food safety auditors. Standard 3.2.1 states that food safety programs must be audited only by these ‘qualified’ personnel.
14. State: Department of Human ServicesImplementing and Enforcing the food act 1984 Development of guidelines for preparing a food safety program based on HACCP.
15. State: Department of Human ServicesImplementing and Enforcing the food act 1984 Establishment of qualifications for food safety supervisors for each business.
16. State: Department of Human ServicesImplementing and Enforcing the food act 1984 Auditing of food safety programs including establishing guidelines for auditors to follow.
17. Local: Municipal councilsmonitoring the requirements of the food act are implemented Employment of environmental health officers.
18. Local: Municipal councilsmonitoring the requirements of the food act are implemented Registration of food businesses within the municipality,ensuring that the business has an approved food safety program and a qualified food safety supervisor.
19. Local: Municipal councilsmonitoring the requirements of the food act are implemented “I’m the Environmental Health Officer… This FSP needs to be reviewed to reflect this new fridge” Inspection of all food premises on an annual basis including a review of their food safety program.
20. The food safety plan process. Identify practices- identify the food practices that are of concern to your business. Educate- Ensure all staff understand the hazards and corrective action in response to specific practices and general practices. Compile records- Identify the record sheets required. Make copies. Record information. Review- check records regularly, update practices
21. What needs to be included in a food safety program Documentation of processes and information on: Safe food handling Personal hygiene of employees Cleaning of equipment and premises Pest control The monitoring of temperatures throughout all stages of preparation and processing Procedures to manage food safety hazards
22. TASK: The Hazard Analysis Each of the following slides is a requirement of the Food Safety Program in the Identification stage. Read the associated fact sheet and complete each table to identify the risks and corrective procedures to manage the hazards. Print slides 22-28, two to a page and stick them in your workbook.
23. Safe Food Handlingpurchasing and receiving food; storage; thawing; preparation; cooking; cooling and freezing; reheating prepared food; displaying and serving food; packaging and transporting food; off premises activities and events Purchasing and receiving food Goal: Ensure food is safe when I purchase and receive it
24. Safe Food Handlingpurchasing and receiving food; storage; thawing; preparation; cooking; cooling and freezing; reheating prepared food; displaying and serving food; packaging and transporting food; off premises activities and events Preparation of food Goal: Ensure food does not become contaminated during preparation and handling
25. Safe Food Handlingpurchasing and receiving food; storage; thawing; preparation; cooking; cooling and freezing; reheating prepared food; displaying and serving food; packaging and transporting food; off premises activities and events Cooking food Goal: Ensure food is properly cooked
26. Cleaning and Sanitising Goal: Ensure food preparation surfaces and equipment are kept clean and sanitised
27. Personal Hygiene Goal: Ensure everyone who handles food understands and practices good personal hygiene.
28. Pest control Goal: Ensure that food is secure and protected from pests.
29. Records: Temperature log throughout production (example)