Develop and Implement a Food Safety Program

1.2. Examine food handling operations and processes and identify potential or existing food hazards.

1.3. Identify critical control points in food preparation system where food hazards and contaminants must be controlled.

1.4. Identify product suppliers and determine quality assurance specifications for foodstuffs supplied.

1.5. Evaluate existing product specifications for food items prepared and sold.

1.6. Evaluate existing policies and procedures and monitoring practices, including record keeping, and assess need for change.

2.2. Integrate regulatory requirements and standards into policies and procedures.

2.3. Establish and document critical control points and control methods for each point.

2.4. Develop procedures for systematic monitoring of controls and associated record keeping.

2.5. Develop corrective action procedures for uncontrolled hazards.

2.6. Develop or modify and record product specifications covering food items prepared and sold.

2.7. Identify training needs and develop training program.

2.8. Develop schedule for regular review of food safety program.

2.9. Document food safety program and provide to regulatory authorities as required.

3.2. Organise appropriate training and mentoring.

3.3. Monitor operational activities to ensure that policies and procedures are followed.

3.4. Manage response to incidents of uncontrolled food hazards and oversee implementation of corrective action procedures.

3.5. Make changes to practices that led to the food safety breach, and document, communicate and implement changes.

3.6. Maintain food safety management documents.

4.2. Participate in food safety program audits and provide assistance to inspectors.

4.3. Retain records of food audits according to legislative requirements.

5.2. Validate required food safety controls.

5.3. Review policies, procedures, product specifications, monitoring systems and record keeping methods, and revise as required.

5.4. Prepare and document amended food safety program and provide to regulatory authorities as required.

5.5. Communicate changes and monitor inclusion in production processes.

5.6. Identify and respond to additional training needs based on changes to food safety practices.