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ANZ Product Recall Withdrawal Form Nov 2015 AFGC

30/1/2016

 
This AFGC is used to notify major Australian Retailers in the event of a recall.
This is updated regularly at  http://www.afgc.org.au/publications/
​This is the form as at January 2016 (Click Here)

Food Recall  Action Officers

29/1/2016

 
FSANZ  maintains a current list of Food Recall action officers.
In the event of a possible recall seek advice from a recall action officer from the food enforcement agency in the state/territory where your head office is located. These officers can assist with determining if a recall is necessary and what type of recall (consumer or trade)
Click here for a list of state and territory food recall action officers

Food Industry Recall Protocol -2014. FSANZ

29/1/2016

 
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Information on recalling food in Australia and writing a recall plan. 7th Edition May 2014.
​Published by FSANZ.
The Food Industry Recall Protocol (Protocol) provides information on recalling food in
Australia and guidance for food businesses on developing a written food recall plan. This Protocol provides guidance and is not legally binding; however it outlines legal requirements relating to food recalls that are enforceable by the state and territory governments.
​(Click here)

FSANZ Link to Food Standards Code 1.2 Labelling

29/1/2016

 
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Use this link (Click here) to access the FSANX Food Standards Code on Labelling.
Chapter 1 General Food Standards
Part 1.2 Labelling and other information Requirements

Labelling- General Requirements NSWFA

29/1/2016

 
Simple outline on General Requirements for food labelling by NSW Food Authority.
Click here

Labelling self assessment checklist NSWFA

28/1/2016

 
Very simple checklist for labelling compliance by NSWFA. This aligns to the FSANZ labelling standard code. 
Click here

Codex HACCP

18/1/2016

 
HACCP is a system which identifies, evaluates, and controls hazards which are significant for food safety. First adopted in 1969. Amendment 1999. Revisions 1997 and 2003. 
This document sets out the principles and Guidelines of the Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentarius Commission. The Principles of the HACCP System set the basis for the requirements for the application of HACCP, while the Guidelines for the Application provide general guidance for practical application.
12 steps of HACCP and the CCP decision tree is in the annex of this document.
Download the 2003 Codex HACCP CAC/RCP 1-1969, Rev. 4-2003 - Annex here_.

HACCP - Hazard Analysis and CCP decision tree

17/1/2016

 
Here are some documents that are widely used in the HACCP plan or HACCP study when developing a HACCP Food Safety Plan.
1. WRAC table  for HACCP hazard analysis
2. CCP decision tree
Download these resources here.

Scarm 60

15/1/2016

 
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Scarm 60 Standard for meat Processing.
Download here

Cleaning and Sanitising

11/1/2016

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All food businesses are required to comply with Standard 3.2.2, Clause 19, of the Food Standards Code, which states that a food premises, including the fixtures, fittings and equipment, is to be maintained to a standard of cleanliness.
Cleaning and sanitising are two separate and important processes.
The NSW Food Authority has guidance material on how to clean and sanitise correctly, for retail and food service business. Click here
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Food Processing or Wholesale business- NSWFA inspections

11/1/2016

 
Businesses that manufacture or wholesale food in NSW fall under the NSW Food Authority’s Manufacturer/Wholesaler Food Inspection Program and are required to have inspections.  These inspections will be unannounced visits. This  NSW Food Authority fact sheet outlines what wil be expected and inspected at a food processing, importing or wholesaling business.
( click here )

Pest Control requirements

11/1/2016

 
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The Food Standards Code requires food businesses to take all practicable measures to:
 prevent pests entering the food premises
 eradicate and prevent the harbourage of pests on the food premises.
Professional pest control is required for food businesses.
Make sure you know what  services and documentation your licenced pest controller should be providing to your business , as this is a common non compliance in  HACCP audits.
​The NSW Food Authority has a useful guide. (Click here)

NSWFA  FPAR food safety inspection checklist for retail and food service businesses.

11/1/2016

 
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The FOOD PREMISES ASSESSMENT REPORT (FPAR) is the form used by NSW Food Authority for inspection of  food retail and food service premises. These visits will be conducted by an Environmental Health Officer unannounced. This form details what the health inspector will look at, inspect and request access to. The scoring on this form also dictates how your business will score for the NSW "Scores on Doors" program, and may also inform you on  factors that are likely to be infringements, possibly resulting in a Penalty Infringement  Notice ( fine) and listing on the NSW Name and Shame website
(click here)

Health & Hygiene responsibilities

11/1/2016

 
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Under the Food Standards Code, a food handler must take all reasonable measures not to handle food or food surfaces in a way that is likely to compromise the safety and suitability of food and protect food from contamination. Food handlers also have specific responsibilities relating to health and hygiene. This NSW Food Authority fact sheet outline the Health and Hygiene responsibilities.
(click here)


Sous Vide Supplementary Practices Template. Victoria

11/1/2016

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The Department of Health & Human Services has launched a new template supplement, for class 2 retail and food business who use Sous Vide practices as a method of cooking or cook chill high risk food. Food safety program template Supplementary practices section. Sous Vide.
This supplement is for use with the Food Safety Program template for class 2 retail and food service businesses, No.1 version 3.
The supplement outlines the requirements, and time and temperature parameters for businesses using sous vide cooking practices.
This supplement template informs industry standards for Sous Vide Cooking processes and controls.

​
This document is required reading for the CTS Audit a Cook Chill Process training program.
food-safety-program-template-supplementary-practices-section-sous_vide__1_.pdf
File Size: 2553 kb
File Type: pdf
Download File

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Food Safety Supervisor - NSW Food Authority

10/1/2016

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The Food Regulation 2015 (NSW) requires certain food businesses in the NSW hospitality and retail food service sector to have at least one trained Food Safety Supervisor (FSS).
The NSW Food Authority manages the certification of Food Safety Supervisors.
All information regarding gaining a Food Safety Supervisor is available on the NSW Food Authority website (click here). 
Businesses in other states approved by NSW Food Authority as a Registered Training Organisation to deliver, assess this qualification.
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NSW Food Authority Food safety Program template

10/1/2016

 
The NSW Food Authority has  “General Guidelines for the Development and Implementation of a Food Safety Program”, “Food Safety Program Template” as guidance documents. un  licenced businesses. This template is based on the principles of HACCP, but does not meet all requirements for a certified HACCP food safety program. It is not suitable for NSW Food Authority licenced business.
If using these document to develop your Food Safety Program then you must adapt these to fit your business, products,compliance and and market requirements, and to ensure that all potential food safety hazards are correctly identified and  appropriately controlled.You are advised to seek independent professional  advice in relation to any query you may have regarding the legal obligations and regulatory compliance requirements.

Recalls and Withdrawals factsheet- NSWFA  

10/1/2016

 
Food manufacturers and importers must have procedures in place for the recall and withdrawal of unsafe or unsuitable food. Retailers must remove recalled food from sale.
This is a simple factsheet outling responsibilities for recalls and withdrawals.
(Click here)

2- 4 hour storage rule- Guideline available

10/1/2016

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The Food Standards Code allows food businesses to hold food between 5°C and 60°C for short, measured periods of time.  The time for which food can be safely held between 5°C and 60°C is commonly referred to as the ‘4-hour/2-hour rule’. 
The NSW  Food Authority has a guideline on how businesses should apply this 2- 4 hour rule.
​(Click here )​. This should  inform or assist the food safety supervisor, HACCP team leaders or others responsible for implementing a workplace food safety program.
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Retail and Food Service responsibilities- video

9/1/2016

 
The NSW FA has a brief video on the responsibilities of retail and food service businesses. This is ideal to show your staff as part of induction training.
(Click here) 

Food Packaging Materials

9/1/2016

 
Packaging and containers used to store food ,  in direct contact with the food, need to be suitable and ‘food grade’. This useful guideline by NSW Food Authority details the requirements of food grade packaging, surfaces and containers.
(Click here) 

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Recall and Withdrawal flowchart

9/1/2016

 
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NSW Food Authority has a useful flowchart to use to determine withdrawal or recall action.
​(Click here)

NSW FA food safety scheme testing- guideline

9/1/2016

 
​The NSW Food Authority (the Food Authority) has prepared the NSW Food Safety Schemes Manual (the Manual) to specify certain requirements for the following Food Safety Schemes under the Food Regulation 2015:  This outline the tests and frequency for NSW business that fall under
Dairy food safety scheme, Meat food safety scheme, Plant products food safety scheme, Seafood safety scheme , Vulnerable persons food safety scheme , Egg food safety scheme.
(Click here)

Handwashing

9/1/2016

 
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Handwashing is the most critical action to avoid cross contamination within a food business.
Proper hand washing at the right times helps to prevent microorganisms spreading to food.
Print this  NSW Food Authority guide off to give to you staff, at induction or as part of regular food safety and hygiene training. ( click here )

Food Labelling Guideline - NSWFA

9/1/2016

 
All food labels must conform to the Australia New Zealand Food Standards Code.
The NSW Food Authority has a useful resource on the labelling requirements for packaged foods.
(click here)
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