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Food Safety Culture Training resource

6/4/2021

 
All GFSI and HACCP programs now require the business to build a positive food safety culture at work by developing awareness, empowerment and commitment to food safety.
There is a 2 minute free online U Tube video introducing the topic of "What is Food Safety Culture", produced by Safe Food Production QLD. It may be a useful introduction to staff to start discussion about the importance of building a positive Food Safety Culture. 

Codex HACCP 2020

6/4/2021

 
Codex Alimentarius  The General Principles of Food Hygiene CXC 1- 1969 has been updated in late 2020.
Changes include:
  • The establishment and maintenance of a positive food safety culture.
    The commitment of the management and all personnel to the production and handling of safe food.
  • Chapter 1. Good Hygiene Practices. Minor changes.
    Requirement for a traceability/product tracing system.
  • A Code of Practice on Food Allergen Management for Food Business Operators CXC 80-2020
  • Some additional and variations of definitions
  • Subtle changes to The Principles of HACCP.
    Some of these changes are consideration of unintended use, as well as intended use of products. 
    Validation of Critical Limits.
    Validation of the HACCP plan prior to Verification of the HACCP system to ensure it is working as intended.
  • Strengthening of HACCP training and competency as an essential element for the effective implementation of HACCP.
These changes to HACCP occurred late 2020.
Correct Food Systems will be working with our clients to make any required adjustment to HACCP plans. We will be allowing adequate time for businesses make the necessary changes to their HACCP plans.
Download  Codex HACCP 2020 below.
Register now for a Update - HACCP Refresher 2020 trainng
codex_haccp_2020_cxc_001e.pdf
File Size: 561 kb
File Type: pdf
Download File

Internal Audit report

12/2/2020

 
Click here to download a simple audit report to use in your workplace.
200116_csi_haccp_simple_audit_assessment_task_6_.docx
File Size: 67 kb
File Type: docx
Download File

Food Standards 3.2.2.

1/2/2019

 
fsanz_3.2.2_food_safety_practices_and_general_requirements.pdf
File Size: 283 kb
File Type: pdf
Download File
FSANZ Food Standards Code 3.2.2.
Food Standards Practices and general requirements
​

Safe Food Australia - version 3

23/11/2016

 
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This 3rd Edition, November 2016 updated reference provides guidance to the three food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code (the Code).
Businesses can use the guidance information to help them to comply with the standards.
It also provides new guidance for mobile, temporary and home-based vendors, as well as generic food safety record templates.
​Down load the new version of Safe Food Australia

The FSANZ website also launched a "Food Safety Hub", as a page that provides links to
  • Recall advice
  • Food safety incidents of note
  • Resources to improve the food safety culture within a business
  • Food safety standards and information

Microbiological Criteria- FSANZ resource

26/10/2016

 
The Compendium of Microbiological Criteria for Food is new food industry resource, published by FSANZ. It is a microbiological guideline criteria used for ready-to-eat foods. It also provides microbiological criteria that can be used to verify hygiene measures or control of processing.

It supersedes the Guidelines for the microbiological examination of ready-to-eat foods and User guide to Standard 1.6.1 - Microbiological Limits for Food with additional guidelines criteria.

This compendium brings together information on:
  • profiling pathogens and indicator organisms significant to food safety;
  • information on Interpreting results for testing of pathogenic microorganisms in ready-to-eat food,
  • microbiological guideline criteria for ready-to-eat foods, 
  • process hygiene criteria that have been established for specific food commodities such as Powdered infant formula and chicken meat
The reference limits provided allow an assessment of  the safety of Ready to Eat Foods and includes likely causes and recommended actions.
161026_compendium_of_microbiological_criteria.pdf
File Size: 1087 kb
File Type: pdf
Download File

Correct use & Cleaning of cutting boards

26/2/2016

 
The NSW Food Authority has issued a fact sheet detailing how to clean and sanitise chopping and serving boards. 
Boards should not be chipped or cracked. The surface should be impervious to prevent the absorption of water/ juices and moisture, and prevent microorganism growing in moist warm conditions. Boards should be inspected for wear & tear, and regularly replaced.
Download this useful instruction sheet here
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Safe Food Australia- Guideline to Standard 3.2.2

5/2/2016

 
This is a guideline document to Standard 3.2.2 Food Safety Practices and General Requirements.
This Standard sets out specific requirements for food businesses and food handlers that, if complied with, will ensure food does not become unsafe or unsuitable. This Standard specifies process control requirements to be satisfied at each step of the food handling process. Some requirements relate to the receipt, storage, processing, display, packaging, distribution disposal and recall of food. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers, and the cleaning, sanitising, and maintenance of premises and equipment.
Download this Guideline here.

This document is recommended reading for all of the CTS  training programs.
161122_safe_food_australia_third_edition_161122.pdf
File Size: 2935 kb
File Type: pdf
Download File

3.3.1 Guidelines for food service to vulnerable persons. NSW Food Authority.

4/2/2016

 
This guideline prepared by the NSW Food Authority explains the mandatory requirements detailed in current legislation and the Food Standards Code 3.3.1.
It covers Licencing requirements that apply; Specific issues for a food safety program for a 3.3.1 licenced facility; Menu design; Preparation and Storage of ready to eat foods( not cooked); Cook Serve foods; Cook Chill foods; Preparation of texture modified and pureed foods; preparation of infant formula; Allergen control.
It acts reference material for Cook Chill food preparation, HACCP and food safety programs, and auditing facilities that prepare and serve food to vulnerable populations.

​This document is recommended reading for the CTS Audit a Cook Chill Process training program.
180701_guidelines_vulnerable_persons.pdf
File Size: 559 kb
File Type: pdf
Download File

Allergen Fundamentals- Allergen Bureau Resource

4/2/2016

 
The Allergen Bureau has published a PDF of a presentation on Allergen Fundamentals.
This resource can be downloaded from the Allergen Bureau here.
This free resource is provided by the Allergen Bureau for:
  1. people new to the subject of food allergens in manufacturing, or
  2. people in the food industry who feel they might benefit from a ‘going back to the basics’ refresher.
Overview of the Allergen Bureau Food Allergen Fundamentals
  • Food allergy and food allergens
  • Managing food allergens
  • Resources available
  • The Voluntary Incidental Trace Allergen Labelling (VITAL®) Program
  • The Allergen Bureau
Should you want further information or training on how to access and apply the VITAL online tool please contact our associate company  Correct Training Systems, who are approved by the Allergen Bureau to conduct Training on VITAL

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.

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)

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.

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 )

Calibration of Digital Thermometers - adjustments for altitude

9/1/2016

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Businesses are required to maintain a calibration program, in order to ensure thermometers do not 
exceed a +/- 1°C tolerance. Calibration of thermometers can be affected and possibly produce inaccurate results when the boiling point of water of 100°C is used in an area of high altitude.
Those calibrating thermometers and undertaking internal and external audits should note the reduced
boiling point of water at higher altitude. 
The NSW Food Authority has published a table of the various boiling points of water in°C at varying altitudes. This information and table can be found here. ​
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Audits and licenced food businesses in NSW

9/1/2016

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The Food Regulation 2015 requires that certain industry sectors are licensed  with the NSW Food Authority. 
The Food Authority, or approved NSW Food Authority regulatory auditor undertakes regular audits and inspections of all licensed businesses.
Further information about the requirements for audits of licenced food businesses in NSW can be found at the NSW Food Authority website, or click here 
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Testimonials 

Thank you to CTS for their valuable time and expertise during the recent 2 days of training.  We greatly appreciate the time taken by CTS to come on site in order to better understand our facility and procedures in order to develop a tailored training program to best suit our needs.  The material was clear, interesting and fulfilled the objective.  Valuable knowledge was attained by all involved.  Stix Catering were very satisfied with the service and we would highly recommend CTS for training.

QA Manager,  Stix Catering 2015

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