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Food Standards Practices and general requirements
FSANZ Food Standards Code 3.2.2.
Food Standards Practices and general requirements
The NSW Food Authority has updated the learning resource for Allergen Management, that is to be taught as part of the Food Safety Supervisor training program, delivered by NSW Food Authority approved RTO's.
This updated resource encourages food safety supervisors to ensure food handlers who work in retail and food service businesses to know the 10 common allergens (including Lupin to be declared as a allergen form May 2018) and food intolerances, and be aware of business responsibilities regarding communicating allergen information in food for sale.
Other key messages in this resource are:
.The NSW Food Authority has published a module of learning aimed to inform Food Safety Supervisors and businesses of their legal responsibilities, under the NSW Food Act 2003.
This also contains information on potential penalties ( fines) should a business or food handler be breach of the NSW Food Act 2003.
Businesses, Food Safety Supervisors, or Managers should be aware of the application of the Food Safety Standards, the laws and regulations in their state or territory and the potential for fines, criminal convictions or even prison time.
The Victorian Department of Health & Human Services Food Safety Unit has an excellent online learning resource (which was recently updated) called "DoFoodSafely". This hour long food safety program is free to use and covers the basic concepts and principles of food safety with recently updated content including more allergen specific information. It provides the underpinning knowledge of food safety that applies to safe food handling. The program includes seven topics on food safety and an assessment comprising of 30 multiple choice questions (this may increase over time). Participants who score more than 90 per cent in the assessment are awarded a certificate. The certificate of completion will have the users name on it, along with a date and certificate number. Participants will have to have an email address to receive the certificate. Please keep certificate in a safe place as a duplicate certificate will not be made available.
Participants who complete the whole on-line course will be able to:
The link to the online food safety training is http://dofoodsafely.health.vic.gov.au/
Completion of this online training course and print out of the certificate are used as pre-reading and assessment of basic food safety knowledge in the Implement HACCP Food Safety Systems and Food Safety Supervisor training course.
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
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:
Queensland Health has a excellent checklist for businesses to use to check their responsibilities under the Queensland Food Act and also the Food Standards Code.
A useful checklist with suggested records for all businesses
FSANZ have released a word doc template to assist businesses to complete and plan for a recall
Th template can be downloaded form FSANZ website, and used along with the recall protocol.
There are also templates for wording letters to customers.
Queensland Health have a excellent guide on the design and fitout of food premises, using information in Standard 3.2.3 and Australian Standard 4674-2004: Design, construction and fit-out of food premises. It aims to provide users seeking further information on how to comply with the requirements of the Standard with acceptable solutions on how they may meet the outcomes. The guide also provides some best practice options for those food businesses that choose to demonstrate a higher level of compliance.
CSIRO "Make it Safe" is an excellent text on food safety, providing a solid foundation of information about food safety, within Australia.
Order the text from CSIRO. http://www.publish.csiro.au/pid/6354.htm
ACT Health has a series of food safety posters with basic food safety information.
These series of posters are available in a range of languages.
Food Safety Posters - Vietnamese
Food Safety Posters - Urdu
Food Safety Posters - Amharic
Food Safety Posters - Arabic
Food Safety Posters - Thai
Food Safety Posters - Hindi
Food Safety Posters - Korean
Food Safety Posters - Chinese (Simplified)
Food Safety Posters - Chinese (Traditional)
Food Safety Posters - Japanese
Food Safety Posters - Turkish
NSW Food Authority has a food safety fact sheet providing guidance on food safety risks as applied to takeaway chicken retail shops.
Victoria Health has a simple hand washing poster for food handlers.
Download it here.
Queensland health has a detailed guidance sheet on labelling information.
Available as a download . https://www.health.qld.gov.au/publications/portal/food-safety-labelling/label-buster-guide-bus.pdf
Victoria Health has an excellent information fact sheet on each allergen listing common foods where each allergen is found.
Be more aware of allergens in your products.
Download your copy here.
This guide explains the temperature control requirements in Food Safety Standard 3.2.2 Food Safety Practices and General Requirements and provides some advice on how to comply with the requirements applied to Potentially Hazardous Foods.
Potentially hazardous food has a legal definition in Standard 3.2.2 Food Safety Practices and General Requirements. It means food that has to be kept at certain temperatures to minimise multiplication of any food-poisoning bacteria that may be present in the food or to prevent the formation of toxins in the food.
Download this guidance material here:
The NSW Food Authority has published a useful information brochure outlining how audits of food businesses in NSW work.
This information guideline provides an explanation of the audit requirements for various food businesses, grading of audits. Table 5 lists key areas for various types of food businesses.
Table 6 provides guidance on various aspects of audit compliance.
if you operate a food business that is audited by the NSW Food Authority scheme this is well worth a review.
Queensland Health has a simple factsheet outlining the responsibilities of a food business, and the responsibilities of food handlers for personal health & hygiene.
The Queensland Health Department has a simple fact sheet reminder of the food safety procedures to follow when handling ice.
Simple instructions from the NSW Food Authority on how to calibrate thermometer probes- hot and cold temperatures.
From Food Safety Guidelines for the preparation of raw egg products. NSWFA
Here is a generic suggestion of responsibilities for a HACCP team leader- food processing and food distribution. Use this as a start to document the responsibilities you have as a HACCP team leader or team member.
Australia has Food Safety Standards that apply to all food business.
3.2.1 Food Safety Programs
3.2.2 Food Safety Practices and General Requirements
3.2.3 Food Premises and Equipment
Some food businesses also have additional mandatory standards or voluntary Customer/ Supplier standards to comply with, such as import and export approved arrangements, HACCP certification, and Global food standards such as BRC, SQF, ISO22000.
Food businesses also have specific responsibilities relating to:
1.Prevent contamination of food
2.the health of people who handle food,
3.the provision of hand washing facilities,
4.making food handlers aware of their health and hygiene obligations
5.Protect the privacy of food handlers
Download CTS's summary of food safety program and responsibilities here.
An internal audit is any audit completed by or on behalf of the company.
Effective internal audits are vital to your business as they enable a site to demonstrate whether control systems are working correctly and effectively, and help you identify areas for improvement
It verifies the application of the food safety plan, and its actual implementation.
So your internal audit should have two aims:
This internal audit report can be used to complete a part of the assessment for the "Implement
HACCP Food Safety Systems" training course, or your company specific internal audit report
This guide provides an simple introduction into the principles of food safety. Although aimed at domestic consumers the information is sound and applicable to most food businesses. An excellent introduction to food safety.
Download the file here for pre reading to our Food Safety Supervisor Course or Implement HACCP Food Safety Systems training course.
Correct Food Systems-