Sunnyside HACCP Plan 2012V1.2

Sunnyside HACCP Program
Sunnyside Hotel HACCP Program
Version: 2012 Version 1.2
Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM
Document Date: Next Review Date: Revision 0
1 March 2013 1 March 2014 Page No 1 of 42
1-1 HACCP PROGRAM TABLE OF CONTENTS

PART 1: INTRODUCTION TO Food Safety PLAN
FSP1-1 FSP2-1 Food Safety Program Table of Contents Food Safety Program Introduction
PART 1: Food Safety PLAN

FSP3-1 FSP4-1 FSP5-1 FSP6-1 FSP6-1 FSP7-1 The HACCP Team Product Description and Intended Use Process Flow Chart Hazard Analysis Critical Limits Justification Table Hazard Audit Table
Part 2: Good Hygiene Practices Support Programs

FSP8-1 FSP9-1 FSP10-1 FSP11-1 FSP12-1 FSP13-1 FSP14-1 FSP15-1 FSP16-1 FSP17-1 FSP18-1 FSP19-1 FSP20-1 FSP21-1 Good Food Handling Practices Maintenance and Calibration Approved Supplier Program Cleaning and Wash up Program Pest Control Program Personal Hygiene Program Product Recall Program Customer Complaint Procedures Training Program Allergen Procedures Receiving Procedures Storage Procedures Document Control Verification Program
Food Safety FORMS

FORM 1 FORM 2 FORM 3 FORM 4 FORM 4 FORM 5 FORM 6.1 FORM 6.2 FORM 6.4 FORM 7.1 FORM 7.2 FORM 7.3 FORM 8 FORM 9 FORM 10 FORM 10.1 FORM 11 FORM 12 Form 13 Form 14 Approved Supplier List Approved Supplier Form Incoming Goods Form Daily Food Safety Log: Main Kitchen Daily Food Safety Log: Caf Dishwasher Sanitising Temperature Log Main Kitchen (DELETED FROM SYSTEM NO LONGER USED) Cleaning Schedule: Main Kitchen Cleaning Schedule Caf Cleaning Verification Form Food Safety Competency Assessment Log Main Kitchen Food Safety Competency Assessment Log Sunnyside Cafe Food Safety Training Handout Monthly Probe Calibration Log Non Conforming Product / Customer Complaint Form Product Recall Form Mock Recall Form Internal Food Safety Audit Form (Monthly) HACCP Team Meeting Agenda Catering Product Dispatch Form Product Testing Schedule
2-1. PURPOSE AND SCOPE OF THE HACCP PROGRAM

The Sunnyside Hotel produces and serves food to clients on-site at the hotel. The hotel has a restaurant, caf and offers guests in-room dining facilities and also provides on-site catering for special events, promotions, functions and events held at the hotel.
Location
The head office of the Sunnyside Hotel is located at 5 Thomas St, Sunnyside NSW 2222
Context
Staff on-site include Hotel Manager Operations Manager Facilities Manager Human Resources Manager Head Chef 1 Sous Chef 4 Chefs Approximately 8 floor staff and kitchen hands (sandwich production) 2 kitchen hands
Purpose
The HACCP Program has been implemented to minimise the risk of hazards during the handling of the food whilst in the businesses control ensuring that products meet regulatory requirements of Our organisation has implemented a HACCP program in order to ensure the highest possible standards of food safety are maintained and to comply with the principles of HACCP as outlined in Codex Alimentarius Food Hygiene Basic Texts, Fourth Edition, 2009. The program also complies with the Australian Food Standards Code (Chapter 3 Food Safety Standards) and guidelines from Food Standards Australia New Zealand (FSANZ). The purpose of this HACCP1 plan is to reduce the risk of food contamination, prevent food poisoning and protect our customers, ensure we produce and provide the highest quality food products, and assist our organisation comply with current and future food safety legislation and practices in relation to food prepared, processed, stored and served on our premises. The policies and procedures in this HACCP Plan, including the Food Hygiene Practices Support Programs, are designed to control the risks that were identified whilst undertaking a hazard analysis of our food production and food service processes.
Scope
The scope of the program covers all areas of food production, sale and service including; receival, preparation, cooking, storage, distribution, display, sale and service.
List of Venues/ Outlets/ Facilities

Sunnyside Caf Bistro style caf with reheating, hot/ cold holding and display of food items for take away and consumption on-site (7am 7pm) Main kitchen Production kitchen for the hotel, restaurant, cafe and in-room dining (24/7)
The procedures and policies will be periodically reviewed in light of changes to work practice, improving technology and experience and changes in legislation. The content of the HACCP Plan provides the basis for the Australian legal concept of due diligence and includes a number of records which can be used as demonstrating evidence of correct procedures and practice for food safety. This HACCP Program has been developed by the HACCP Facilitation Team with the assistance of our external HACCP consultants.
HACCP Methodology:
Our organisation has implemented a HACCP program in order to ensure the highest possible standards of food safety are maintained and to comply with the principles of HACCP as outlined in Codex Alimentarius Food Hygiene Basic Texts, Fourth Edition, 2009. The program also complies with the Australian Food Standards Code (Chapter 3 Food Safety Standards) and guidelines from Food Standards Australia New Zealand (FSANZ), which include HACCP principles. All food safety critical limits and controls are based on the following guidelines and standards:Australian Food Standards Code 3.2.2: Food Safety Practices FSANZ, Temperature Control, April 2002 NSW Food Authority, Food Safety Guidelines on Applying the Two Hour Four Hour Rule for Temperature Control, 2011
Principles of the HACCP System

The HACCP system consists of the following seven principles: PRINCIPLE PRINCIPLE PRINCIPLE PRINCIPLE PRINCIPLE 1: Conduct a hazard analysis. 2: Determine the Critical Control Points (CCPs). 3: Establish critical limit(s). 4: Establish a system to monitor control of the CCP. 5: Establish the corrective action to be taken when monitoring indicates that a
particular CCP is not under control. PRINCIPLE 6: Establish procedures for verification to confirm that the HACCP system is working effectively. PRINCIPLE 7: Establish procedures for verification record keeping.
All procedures and records will be checked weekly and monthly and all monitoring records will be signed by the Head Chef and/or the Site Manager on a weekly/ monthly basis, supported by the monthly Internal Food Safety Audit, using the Internal Food Safety Audit (Form 11).
3-1. FOOD SAFETY TEAM POLICY:

As part of our food safety commitment, the following personnel have been designated as members of the HACCP Team. NAME TEAM LEADER TEAM MEMBER TEAM MEMBER TEAM MEMBER Susan Sunny John Jolly Ming Chin Maria Vasolovic POSITION Hotel Manager Head Chef Sous Chef Human Resources Manager
As part of the HACCP Program procedures, the makeup of the HACCP team will be assessed every twelve (12) months. In the circumstance, that a member of the HACCP team either leaves the organisation or is removed from the team, then the Head Chef/ Site Manager will assess the need to replace the particular team member. All members of the team will have appropriate skills and knowledge in food safety commensurate with their duties.
3.1-1. ALLOCATED RESPONSIBILITY FOR THE HACCP PROGRAM

To oversee and ensure compliance with the HACCP Program specific responsibilities have been allocated as follows:-
Food Safety Co-ordinator (Site Manager)

HACCP Program Review the HACCP Program Ensure that the HACCP team meets at least twice per year to review the HACCP Program and make any amendments to policies as required Review the NSW Food Authority web site; www.foodauthority.nsw.gov.au, and keep up-to-date with any changes to food safety legislation Conduct the Internal Food Safety Audit with the HACCP team (Form 11) Document any amendments to the HACCP Program on the HACCP Program as a Version change. Ensure all customer/ client complaints have been documented, actioned and closed out on the Non Conforming Product/ Customer Complaint Form (Form 9) Organise an external food safety audit with a third party auditor as required Training Review food safety training requirements Organise informal or formal food safety training for all staff annually and as required Annual 6 Monthly Ongoing Annually Ongoing Ongoing Annually Annually Annually
Ensure compliance with Food Safety Supervisor requirements Waste Arranging and maintaining the Waste contract Annually Recall Manage recall procedures and complete the Product Recall Form As required (Form 10) as required Maintenance and Calibration Ensure that the premises and equipment are maintained and Ongoing calibrated Report maintenance issues to site management Pest Control Arranging and maintaining the Pest Control contract Report pest control issues to site management Ongoing 3 Monthly Ongoing
Assistant Site Manager

HACCP Program Ensure all copies of the HACCP Program, procedures, forms and Ongoing records are up-to-date Ensure that the Daily Food Safety Log is completed daily and as Daily required (Form 4) Participate in the Internal Food Safety Audit with the HACCP team Annually (Form 11) Ensure that the Daily Food Safety Log (Form 4) are completed on Daily a daily basis Conduct verification activities; data loggers, weekly dish washer temperatures (Form 5), quarterly cleaning verification (Form 6.4). Maintenance and Calibration Conduct monthly temperature probe calibration and record on Monthly Probe Calibration Log (Form 8) Supplier Program Review the Supplier Program Provide all new suppliers with an Approved Supplier Form (Form2) Maintain and update the Approved Supplier List (Form 1) Cleaning Arranging and maintaining external Chemical contract
Ongoing Annual Annual Annual Annual
Head Chef
Storage Ensure that the temperature of all refrigeration and freezer units are being recorded on the Daily Food Safety Log (Form 4) in the production kitchen Ensure all products and packaging is rotated correctly (First In First Out). Ensure all foods are correctly labelled throughout production including incoming goods, work in progress and final product. Cleaning Ensure all food areas are cleaned and sanitised appropriately as per the Cleaning Schedule (Form 6) Personal Hygiene Ensure sick personnel are excluded from working with food if they are suffering from or if there is reason to believe they are suffering from jaundice, diarrhoea, fever; and / or sore throat with fever, skin infections that could contaminate food; or if they are a carrier of a food borne disease such as Salmonella Maintenance and Calibration
Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM Document Date: Next Review Date: Revision 0
Daily Daily Daily Weekly Daily/ Ongoing
Ensure that the premises and equipment are maintained Ensure that all probe thermometers are calibrated monthly and is recorded on the Monthly Probe Calibration Log (Form 8) Attending HACCP committee meetings HACCP Program Participate in the Internal Food Safety Audit with the HACCP team (Form 11) Cleaning Arranging and maintaining the Chemical contract Incoming Goods Visually check all incoming goods and record non-compliant products on the Incoming Goods Form (Form 3) Ensure all received foods are labelled and stored correctly Ensure that all food items are purchased from approved suppliers Storage Ensure that the temperature of all refrigeration and freezer units in stores are being recorded on the Daily Food Safety Log (Form 4) Ensure all products and packaging is rotated correctly (First In First Out). Ensure all foods are correctly labelled throughout production including incoming goods, work in progress and final product. Waste Ensure the Waste storage area is maintained in a clean and tidy state Ensure the Waste bins in the kitchen are cleaned and sanitised daily Recall Implement recall procedures and complete the Product Recall Form (Form 10) as required
Ongoing Daily Six Monthly
Annually 3 Monthly Daily Daily Daily/ Ongoing Daily Daily Daily Daily Daily As required
4-1. PRODUCT DESCRIPTION AND INTENDED USE
Product description
Fully cooked food items to be consumed hot/ cold on the same day as preparation or within a three day period on-site. Uncooked chilled food items to be consumed cold on the same day as preparation or within a three day period on-site. Some items prepared on-site, some pre-prepared items purchased and received (e.g. Sushi, cakes)
Composition
Salads vegetable Salads pasta/ rice Sandwiches, wraps and rolls Sushi Hot meals containing meat Hot meals containing vegetables Cold dishes Pasta Rice Desserts, pastries, cakes, slices Salads Fresh fruit/ fruit salad Cold meat dishes
As well as other items which may be produced and/or sold on-site See menu lists and catering files
5.1 FLOW CHART: GENERAL SUNNYSIDE CAF
Menu Design/ Purchasing
Receive Dry
Receive Chilled
Receive Frozen
Store Dry
Store Chilled
Store Frozen
Preparation
Cook/ Reheat
Plating
Service
6-1. HAZARD ANALYSIS

POLICY:
To ensure the highest possible standards of food safety are maintained and to comply with the requirements of the Australian Food Standards Code we have undertaken a risk assessment of each of the process steps contained in the flow chart(s). This is based on the requirements of Standard 3.2.1: Food Safety Programs:-
A food safety program must
(a) (b) (c) (d) (e) (f)
systematically identify the potential hazards that may be reasonably expected to occur in all food handling operations of the food business; identify where, in a food handling operation, each hazard identified under paragraph (a) can be controlled and the means of control; provide for the systematic monitoring of those controls; provide for appropriate corrective action when that hazard, or each of those hazards, is found not to be under control; provide for the regular review of the program by the food business to ensure its adequacy; and provide for appropriate records to be made and kept by the food business demonstrating action taken in relation to, or in compliance with, the food safety program.
The Hazard Analysis for this Food Safety Program is contained in Appendix 1 at the end of this document. Those steps that have been identified as Critical Control Points are included in the Hazard Audit Table (Section 7-1).
Hazard Analysis
Methodology: 1. Severity of Hazard
Level Descriptor Description
1 2
Insignificant Product Service or Process does not cause any personal risk of financial loss Product, Service or Process failure results in customer inconvenience and / or Minor minimal financial loss Hazard results in customer complaint with return of stock Hazard may cause an incident that can be cleaned up over a short period of time with minimal long term impact.
Moderate
Hazard may cause injury not requiring hospitalisation but where a short rehabilitation period is required i.e. minor food poisoning. Hazard results in extensive injury or a customer / community health problem requiring hospitalisation or prolonged medical treatment; and /or financial loss that threatens the financial status of individuals or business Hazard may cause an incident that is of a public interest which may only be rectified over a prolonged period of time and which may result in a significant
Major
residual adverse impact. Hazard may cause injuries requiring hospitalisation and a significant period of rehabilitation before being able to commence work. Hazard failure results in death or extensive injury; a general community health problem attracting public interest and requiring significant medical treatment or hospitalisation for those effected; or financial loss causing an individual or business to be declared bankrupt or cease trading Hazard may cause a major incident that is of national or international concern i.e. recall; requires an extensive period to fix; causes a significant long term
Catastrophic adverse impact on the business. Hazard could cause death or permanent disability that prevents any return to work.
Sunnyside HACCP Program 2. Likelihood of Hazard Occurring:

Level Descriptor Description
5 4 3 2 1
Almost certain Likely Moderate Unlikely Rare
Could happen at any time has occurred frequently in the past at our facility Is likely to occur in most circumstances has occurred at regular intervals in the past at our facility Might occur at some time has occurred occasionally at our facility Could at occur in the future has happened within our industry May occur only in exceptional circumstances has not previously occurred
SEVERITY
5 4 20 16 12 8 4 3 15 12 9 6 3 2 10 8 6 4 2 1 5 4 3 2 1
L
I K E L I H O O D Note:
5 4 3 2 1
25 20 15 10 5
Reference:
A result of less than 9 is considered an insignificant risk A result of 9 or over is considered significant
AFS Volume 2, Issue 7 page 33-34 & Volume 2, Issue 9 page 18 20.
6-2. CRITICAL LIMITS JUSTIFICATION TABLE FSP 9-1 CRITICAL LIMITS JUSTIFICATION TABLE
Process Step
Receiving
Critical Limit
All cold foods must be received at 5C or less All hot foods must be received at 60C or more All frozen foods must be received either hard frozen or below -10C All cold foods must be stored at 5C or less All frozen foods must be stored at 10C or hard frozen
Validation
Australian Food Standards Code Chapter 3, Standard 3.2.2:5 - Food Receipt and Standard 3.2.2:6 - Food Storage FSANZ, Food Safety: Temperature control of potentially hazardous foods Guidance on the temperature control requirements of Standard 3.2.2 Food Safety Practices and General Requirements 2002 Australian Food Standards Code Chapter 3, Standard 3.2.2:6 - Food Storage FSANZ, Food Safety: Temperature control of potentially hazardous foods Guidance on the temperature control requirements of Standard 3.2.2 Food Safety Practices and General Requirements First printed edition August 2002 NSW Food Authority, Food Safety Guidelines on Applying the Two Hour Four Hour Rule for Temperature Control, 2011 Australian Food Standards Code Chapter 3, Standard 3.2.2:7 - Food Processing FSANZ, Food Safety: Temperature control of potentially hazardous foods Guidance on the temperature control requirements of Standard 3.2.2 Food Safety Practices and General Requirements First printed edition August 2002 NSW Food Authority, Food Safety Guidelines on Applying the Two Hour Four Hour Rule for Temperature Control, 2011
Storage Chilled
Preparation
Cooking
Ensure high-risk chilled foods are not left out of refrigeration for more than 30 minutes Follow Preparation of Sandwich/ Wrap procedures Only use clean and sanitised equipment and utensils Keep raw and cooked foods separate and use different utensils for different products Make sure all food handlers wash hands before handling food and between handling raw and cooked foods Exclude staff with contagious symptoms Cook high risk foods such as cooked rolled joints, chicken and reformed meats such as burgers to a minimum internal temperature of at least 75C in the thickest part for at least two minutes (to destroy toxin forming bacteria) or must reach a core temperature of 75C for instantaneous destruction of pathogens Ensure frozen joints of meat / poultry are completely thawed prior to cooking OR as per Cooking Critical limits Justification Table, page 23 Document Date: Next Review Date: Revision 0
Australian Food Standards Code Chapter 3, Standard 3.2.2:7 Food Processing FSANZ, Food Safety: Temperature control of potentially hazardous foods Guidance on the temperature control requirements of Standard 3.2.2 Food Safety Practices and General Requirements First printed edition August 2002 NSW Food Authority, Guidelines for food service to vulnerable persons March 2011
Critical Limits Justification Table: Cooking Specific Types

Product
All fish, seafood, shell fish Egg yolk/whites in pre-cooked dishes
Food
Critical Limit -Time, Temperature, Visual, Other

Colour change, juices must run clear/ flake with a fork Cook until white is firm and yolk is thickening Raw eggs must be stored in the refrigerator
Justification
Food Safety Management Pack UK Food Standards Agency (2009) NSW to Food vulnerable Authority, persons Guidelines for food service March 2011 Food Safety Management Pack UK Food Standards Agency (2009) NSW
Mussels clams
and
All rolled, reconstituted, injected and stuffed poultry, meat joints and stews, casseroles, curries, minced meats and meat products Whole muscle intact rare steak, whole beef and lamb joints and seafood steaks/ fillets Pulses Liquid Dishes Other processed products
Before cooking, throw away any with open or damaged shells Make sure the shell is open and that the mussel or clam has shrunk inside the shell. If the shell has not opened during cooking, throw it away. Minimum internal temperature of at least 70C in the thickest part for at least two minutes or 75C Instantaneous destruction of pathogens
Vulnerable Persons Food Safety Scheme Manual 2011
Food
Authority,
Fully seared on the outside so a colour change is observed The steak is cooked on both the top and bottom to a surface temperature of 63oC or above and a cooked color change is achieved on all external surfaces
USDA Food Code Chapter 3: Cooking 3-401.11 Raw Animal Foods Food Safety Management Pack UK Food Standards Agency (2009) Food Safety Management Pack UK Food Standards Agency (2009) Food Safety Management Pack UK Food Standards Agency (2009)
Must be soaked and cooked thoroughly as per manufacturers instructions Simmering throughout Follow manufacturers instructions for other food items to be cooked
7-1. FOOD SAFETY PLAN
Forms:
Form 4 Daily Food Safety Log
Other Types of Evidence of Compliance

Appendix 1: Hazard Analysis Risk Assessment Worksheet Appendix 2: Hazard Analysis Critical Control Point Decision Matrix
POLICY:
Food is to be handled in a safe and hygienic manner at all times. Food is to be kept under appropriate temperature conditions at all times. At any time, it must be clear whether the food is being; stored, prepared, cooked, cooled, held hot or held cold. Food should never be allowed to remain at room temperature for longer than necessary. All contaminated food is to be removed and discarded. Food handling procedures are monitored daily in the Daily Food Safety Log (Form 4) by the Head Chef This policy covers the following procedures practiced at Sunnyside Hotel:1. 2. 3. 4. 5. 6. Receiving Storage Preparation Cooking/ Reheating Cooling Service
FOOD SAFETY PLAN

PROCESS STEP
RECEIVING CHILLED FOOD ITEMS
HAZARD
Presence and growth of food poisoning bacteria if chilled & frozen food is not delivered in temperature controlled vehicle Damaged packaging & foreign body contamination
CONTROL MEASURES
Food is only purchased or received from reputable suppliers or suppliers Specify temp requirements to all suppliers:5C or less for chilled food -10C for frozen food with no signs of defrosting Transfer dry, fresh, chilled and frozen products into appropriate storage within 30 minutes Purchase from approved or reputable suppliers Ensure packaging is intact No signs of foreign body contamination
CRITICAL LIMITS
All chilled foods must be received at 5C or less -15C or hard frozen for frozen food with no signs of defrosting
MONITORING
What? Temperature check each delivery on receipt How often? Each delivery How? Using a probe or infra-red thermometer Who? Kitchen staff What? Record NON COMPLYING GOODS What? Visually check each delivery on receipt How often? Each delivery Who? Kitchen staff What? Visually check labels on receipt How often? Each delivery Who? Kitchen staff
CORRECTIVE ACTION
Immediate Corrective Actions Reject products not at correct temperature Reject product if it does not meet specification Preventative Corrective Actions Notify supplier if standards are not met Do not receive product from non-conforming suppliers if there are ongoing issues Review supplier Change suppliers Immediate Corrective Actions Reject non conforming product Reject product if it does not meet specification Preventative Corrective Actions Notify supplier if standards are not met Review supplier Change suppliers Immediate Corrective Actions Reject non conforming product Reject product if it does not meet specification Preventative Corrective Actions Notify supplier if standards are not met Review supplier Change suppliers
RECORDS
Form 3: Incoming Goods Form Incoming Goods Date Stamp
Check condition of all products to ensure packaging is in tact Purchase from approved suppliers All products within use-by-dates
Form 3: Incoming Goods Form
Out of products
date
All products must be have sufficient time within their use-bydate including all frozen, fresh and dry products
FOOD SAFETY PLAN

PROCESS STEP
STORAGE OF CHILLED ITEMS
HAZARD
Growth and survival of food poisoning bacteria caused by incorrect storage temperatures and out-of-date products
CONTROL MEASURES
Rotate stock - First-in -First-Out Follow Storage procedures Chemicals must not be stored in or near food storage areas. All storage areas must be kept clean.
CRITICAL LIMITS
All chilled foods must be stored at 5C or less in a refrigerated unit. Potentially hazardous foods will be used within 3 days once opened UNLESS label states otherwise Frozen food must be stored at -10C or less or hard frozen. All food must be within use by date.
MONITORING
What? Visually check gauge temperature How often? 2 times daily How? Record one temperature at least once per day on the Daily Food Safety Log (Form 4) Using infra-red/ probe thermometer Data loggers Who? Kitchen/ Cafe staff
CORRECTIVE ACTION
Immediate Corrective Actions If gauge shows a temperature of above 5C, close door, wait 10 minutes and recheck If product is above 5C but for less than 2 hours Move food items to alternative storage/ use product in the next 24 hours/ adjust temperature setting/ repair refrigerator unit if required, and keep door closed If product is above 5C for between 2-4 hours Cook/ reheat immediately If product is above 5 C for longer than 4 hours - DISCARD and repair refrigerator unit If the freezer unit breaks down Refreeze food if it still contains ice or is hard, or use immediately if food is below 5C. If above 5C discard any frozen food If use-by-dates are exceeded, discard product Preventative Corrective Actions Repair unit/ Review maintenance calibration procedures Review storage procedures and
RECORDS
Form 4: Daily Food Safety Log
FOOD SAFETY PLAN

PROCESS STEP
PREPARATION
HAZARD
Growth of food poisoning bacteria in potentially hazardous food caused by food being kept out of refrigeration for too long Cross contamination from raw products, food handlers, dirty equipment, cleaning cloths etc
CONTROL MEASURES
Time controls must be observed (2 hour 4 hour rule) Ensure high-risk chilled foods are not left out of refrigeration for more than 30 minutes Bring small amounts of high risk foods out of refrigeration at a time only as much as can be prepared in 30 minutes Follow Preparation Procedures for Sandwiches/ Wraps Wash all fresh fruit and vegetables in clean potable water prior to cutting Only use clean and sanitised equipment and utensils Keep raw and cooked foods and washed and unwashed products separate and use different utensils for different products Make sure all food handlers wash hands before handling food and between handling raw and cooked foods Exclude staff with contagious symptoms
CRITICAL LIMITS
Ensure high-risk chilled foods are not left out of refrigeration for more than 30 minutes Follow two hour four hour rule
MONITORING
What? Measure the time food is out of cold storage during preparation using a timer or clock How often? Each shift How? Timer/ clock Who? Kitchen/ Cafe staff What? Observe staff food handling practices How often? Each shift How? Visual observation Who? Kitchen/ Cafe staff
CORRECTIVE ACTION
Immediate Corrective Actions Discard contaminated product Put food back in refrigeration Rearrange food to avoid cross contamination Preventative: Corrective Actions Retrain staff Review preparation procedures to limit the time food is out of cold storage Immediate Corrective Actions Discard contaminated product Rearrange food to avoid cross contamination Preventative Corrective Actions Retrain staff Review preparation procedures
RECORDS
Only use clean and sanitised equipment and utensils Keep raw and cooked foods separate and use different utensils for different products Make sure all food handlers wash hands before handling food and between handling raw and cooked foods Exclude Staff with contagious symptoms
FOOD SAFETY PLAN

PROCESS STEP
COOKING
HAZARD
Survival of food poisoning bacteria caused by food items or meals not being cooked to the correct temperature
CONTROL MEASURES
Ensure frozen items are completely thawed prior to cooking All cooking equipment must be checked it is clean before use
CRITICAL LIMITS
All high risk foods must be thoroughly cooked to kill most food poisoning bacteria. All high risk foods must be cooked to a minimum internal temperature of at least 70C OR as per the critical limit guidelines set out in this HACCP Program.
MONITORING
What? Visually check that all items reach the correct temperature How often? Each batch How? Measure the internal temperature of at least 1 cooked product using a clean, calibrated probe/ infra red thermometer and record on the Daily Food Safety Log (Form 4) Who? Kitchen/ Cafe staff What? Use a clean calibrated probe/ infra red thermometer to measure the internal temperature of each batch to ensure it has reached the correct temperature How often? Each batch How? Measure the internal temperature of at least 1 cooked product using a clean, calibrated probe/ infra red thermometer Who? Kitchen/ Cafe staff
CORRECTIVE ACTION
Immediate Corrective Actions Continue cooking until correct reached temperature
RECORDS
Preventative Corrective Actions Review cooking procedures and equipment Adjust or repair any faulty equipment Retrain staff
REHEATING
Growth of food poisoning bacteria and/or spores survive and grow due to inadequate reheating temps
All food items must be cooked in the oven or microwave on the correct Cook settings according to the manufacturers or suppliers instructions Only clean and sanitised equipment, utensils and containers must be used for reheating food items Food items may only be reheated once
Rapidly reheat food to an internal core temperature of at least 60C or according to the suppliers instructions
Immediate Corrective Actions If the food has not reached an internal temperature of at least 60C Continue reheating If food has not reached the required temperature within 2 hours - Discard Preventative Corrective Actions Adjust reheating process to ensure the correct temps can be reached Review recipes Retrain staff
FOOD SAFETY PLAN

PROCESS STEP
COOLING
HAZARD
Growth of any surviving food poisoning bacteria and / or spores
CONTROL MEASURES
Ensure cooling food does not
remain at room temperature for more than 1 hours before being transferred into chilled storage. To achieve this:Place food in a clean shallow container with a light covering to speed up the cooling process Reduce the size of quantities to cool faster then transfer to chilled storage Place cooling items of food on the upper levels of refrigeration with a light cover. Do not stack trays or containers Stir foods as they cool with a clean/sanitised utensil. Do not overload refrigeration units when cooling
CRITICAL LIMITS
Food must be cooled to 5C or less within 6 hours:- Food must reach 21C within two hours and 5C within the next four hours
MONITORING
What? Measure the internal temperature of 1 sample food item to ensure it has reached 21C after 2 hours and 5C after 6 hours How often? Each batch How? Measure the internal temperature of at least 1 cooked product using a clean, calibrated probe/ infra red thermometer Who? Kitchen staff/ volunteers
CORRECTIVE ACTION
Immediate: If hot food has not reached 21C after 2 hours and/ or 5C after 6 hours - discard
RECORDS
Preventative:
Review cooling procedures and modify to
ensure the correct temperature can be reached in the correct time Retrain staff/ volunteers if correct cooling controls are not being followed Review menu
FOOD SAFETY PLAN

PROCESS STEP
SERVICE
HAZARD
Cross contamination with food poisoning bacteria from unclean equipment, utensils, food handlers
CONTROL MEASURES
Make sure staff follow good personal hygiene standards Only use clean and sanitised equipment and utensils
CRITICAL LIMITS
Service completed within one hour of taking food from temperature controls
MONITORING
What? Observe serving practices How often? Each holding period How? Visual observation Who? Kitchen/ Cafe staff
CORRECTIVE ACTION
Immediate Corrective Actions Discard contaminated product Preventative Corrective Actions Retrain staff Review service and holding procedures
RECORDS
8-1 Food Handling Procedures
Forms:
Form 4 Daily Food Safety Log

Food Safety Plan Refer to Food Safety Plan (Hazard Analysis at the end of this manual)
POLICY:
Food is to be handled in a safe and hygienic manner at all times. Food is to be kept under appropriate temperature conditions at all times. At any time, it must be clear whether the food is being; stored, prepared, cooked, cooled, held hot or held cold. Food should never be allowed to remain at room temperature for longer than necessary. All contaminated food is to be removed and discarded. Food handling procedures are monitored daily in the Daily Food Safety Log (Form 4) by the Head Chef or any other designated person. This policy covers the following procedures practiced at Sunnyside Hotel:1. 2. 3. 4. 5. 6. Receiving Storage Preparation Cooking/ Reheating Cooling Service
Temperature monitoring procedure

Prior to taking the temperature of a food, the probe is to be: Checked to ensure it is clean. If not, it is to be cleaned with warm water and a mild detergent and dried with a clean cloth. Once clean the probe is sanitised using an alcohol swab or hot water at >77C. The probe is then allowed to air dry without touching anything. The temperature of the food is then taken by inserting the probe into the item and allowing it to stabilise for one minute before reading the temperature. For packaged product, the probe is placed between two packages. After each temperature measurement the probe is cleaned and re-sanitised as above, and stored in a safe and clean area.
Source: NSW Food Authority Vulnerable Persons Food Safety Scheme Manual Version 2
FSP9-1: MAINTENANCE AND CALIBRATION Forms:

Form 4: Daily Food Safety Log Form 8: Monthly Probe Calibration Log Building Maintenance Register on email file Maintenance Register

Maintenance records and receipts Calibration certificates and records
POLICY:
All equipment used for food handling must be in good repair and condition. All staff are trained to report defects in relation to kitchen & food equipment. All maintenance and calibration work will be carried out as scheduled. Service records for all maintenance and calibration will be kept in the Site Manager/ Operations Managers Office. All maintenance issues including calibration, which may present a health risk, will be dealt with immediately. Under no circumstances will food production be undertaken in an area where maintenance work is being carried out. The Head Chef or Site Manager will supervise all maintenance work that takes place in or adjacent to the kitchen and will ensure that the repaired area is free from any risk of contamination before food production is recommenced. All work carried out will only be done by personnel / companies approved by the Site Manager/ Operations Manager. Once every month the food safety team will visually inspect the premises and equipment. Defects will be recorded on the Building Maintenance Register in the email file.
CALIBRATION POLICY:
The acceptable tolerance for temperature non-conformances of equipment is +/- 1C. A reference thermometer shall be used (i.e. en externally calibrated thermometer) to calibrate other thermometers used at the temperatures for which they will be used. If the reference thermometer is not available, individual probe thermometers will be internally calibrated using the ice-point and the boiling water method at least once every month.
Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM Document Date: Next Review Date: Revision 0 1 March 2013 1 March 2014 Page No 27 of 42

An approved company will undertake the calibration of all other equipment such as rooms and freezers at least once every six months. Alternatively this will be done internally. cool
All probe thermometers and infra red thermometers will be calibrated monthly and this will be recorded on the Monthly Probe Calibration Log (Form 8)
CALIBRATION PROCEDURE
Ice Point Check:
Make sure that the thermometer has been at ambient room temperature for at least 10 minutes. Fill a small insulated container (e.g. small foam esky) with crushed ice that has been made from potable water (town drinking water is OK). Add some water to the container, no more than one third the quantity of ice, to start the ice melting. There should be water between the ice pieces but the ice should not be floating. Pour off the excess water. Place the thermometer probe in the centre of the container so that the point of the probe is in contact with the ice and water. The point of the probe should not touch the base of the container. Leave for about 10 minutes to obtain a steady reading and stir. Read the temperature on the thermometer. If: The thermometer is accurate it should read 0oC. The temperature is not at 0C note the difference in the temperature reading. For example, if the thermometer is 0.5C, then the difference is -0.5C. The temperature is greater than 1C or colder than -1C, it is recommended that thermometers be replaced or returned to the manufacturer for servicing. When using the thermometer the difference must be used as a correction factor. For example, if the difference of the thermometer was -0.5C and the product temperature was 4.0C, then the correct temperature would be 4.0 0.5 = 3.5C
Chiller/Freezer Gauges Calibration Method

Once the handheld thermometer is calibrated it can also be used to check the accuracy of any temperature gauges on equipment such as cool rooms and freezer. This should be done at least 6 monthly and can be done by either by a refrigeration contractor organised by the Site Manager/ Operations Manager. Alternatively fixed gauge calibration can be done by: Placing the thermometer in the cool room/freezer, with the thermometer probe placed as close to the gauge as possible until the reading remains steady (may take some time) making sure not to open the door during this period. After this period read the temperature on the thermometer (taking into account any difference noted during the calibration of the handheld thermometer).
FSP10-1: SUPPLIER PROGRAM Forms:

Form 1 - Approved Supplier List Form 2 Approved Supplier Form Form 3 Incoming Goods Form

Incoming Goods Forms Purchase Orders and Invoices Contracts of Supply Copies of completed Supplier letters/ HACCP Certification on file
POLICY:
Sunnyside Hotel has nominated suppliers for all goods and services which have the highest food safety and quality standards. Each supplier will be included on the Approved Supplier List (Form 1) once they have been approved. Preference will be given to suppliers with HACCP certification.
Appointment of new suppliers

Sunnyside Hotel will ensure that all new suppliers have evidence of good hygiene practices. This may include having a certified HACCP Program, a documented HACCP Program or evidence of good hygiene practices. Each new food supplier will be sent an Approved Supplier Form (Form 2) asking for specific verification of the standards that are in place to maintain the safety and integrity of the food and confirmation that they will meet supplier hygiene requirements. The information will be assessed by the Head Chef or the Site Manager, and if the company is successful in supplying food, they will be recorded on the Approved Supplier List (Form 1). All suppliers must meet these requirements regardless of sponsorship or funding arrangements.
Removal of Suppliers
If there are continuing problems and concerns regarding the quality, food safety or pricing of any of the approved suppliers, then the Head Chef / Site Manager will consider removing the supplier from Approved Supplier List (Form 1) after investigation of circumstances.
FSP11-1: CLEANING AND WASH UP PROCEDURES Forms:

Form 4 - Daily Food Safety Log Form 5 Dishwasher Sanitising Temperature Log (weekly) Form 6 Cleaning Schedule Form 6.4 Cleaning Verification Form

Chemical purchase orders and invoices Material Safety Data Sheets (MSDS)
POLICY:
All equipment & utensils that come into direct contact with food are properly sanitised after every use, either by using a sanitiser or hot water above 82C. Dishwasher temperatures are recorded weekly on the Dishwasher Sanitising Temperature Log (Form 4). All other areas are cleaned on a regular, scheduled basis based on the Cleaning Schedule (Form 6). All staff are responsible for the cleanliness of the premises and will be trained in "Clean as you go Procedures during their induction. Staff will follow the Cleaning Schedule (Form 6), located in the kitchen, stores and servery areas, which outline what should be cleaned in each area. Special cleans are carried out by professional contractors, staff as required. The Head Chef will ensure that adequate stocks of cleaning chemicals and equipment are maintained and that MSDS (Material Safety Data Sheets) are maintained for all chemicals used. Approved chemical suppliers will provide Material Safety Data Sheets (MSDS) on each chemical MSDS will be held in the Site Manager or Operations Managers office.
Cleaning and Chemical Handling Training

All staff will be trained in: -
The correct type and dosage of chemicals for cleaning and sanitising all areas. Correct tools and materials to effectively carry out the job How to safely dismantle and clean equipment Correct use and storage of cleaning equipment General chemical safety How to ensure that the chemical sanitiser is working correctly.
Cleaning Sanitisers will be used following all cleaning activities. Cleaning sanitiser will be replaced based on manufacturers instructions, generally every 24 hours. To ensure the safety of the food the following rules will apply:Chemical containers will not be used for food storage and visa versa All chemical containers will be clearly labelled Chemicals are never mixed together Staff will follow manufacturers instructions at all times Staff will use the correct protective clothing and equipment Chemicals/equipment used for cleaning will be stored safely & correctly away from food sources. All cleaning cloths and other cleaning equipment will be of good condition and will not pose a threat to food safety. Clean disposable cleaning cloths will be used. The Head Chef will visually monitor cleaning standards of the kitchen premises on a daily basis. On a weekly basis the Head Chef will conduct an in-depth inspection of the cleaning standards of the kitchen, stores/ dock and servery areas using the Daily Food Safety Log (Form 4). This will ensure that the Cleaning Schedule (Form 6) is being strictly adhered to. Areas of non-conformance and corrective action to prevent a re-occurrence will be noted on the Daily Food Safety Log (Form 4). If staff are not meeting the required standards they should be retrained and supervised more closely. If areas are being missed or new equipment is purchased, the Cleaning Schedule (Form 6) will be updated. The Cleaning Schedule will be regularly reviewed by the Head Chef.
Verification
At least once every three months the Assistant Site Manager will conduct cleaning verification using swabs of a range of nominated food handling surfaces. The results will be recorded on the Cleaning Verification Form (Form 6.4).
FSP12-1: PEST CONTROL
Forms:
Building Maintenance Register on email file Maintenance Register

Pest contractor visit records and receipts Rodent bait stations map
POLICY:
All staff are responsible for reporting pest sightings in food handling areas and ensuring preventative measures are followed during daily production. The organisation practices a preventative pest control system including:Regular cleaning, good housekeeping and maintenance of all areas; Correct storage and covering of food; and Proper storage of waste. Management will monitor the pest prevention program through ongoing visual inspections. We have appointed a pest control contractor who treats all areas of the premises to the external boundary of the premises. The name of the contractor is held in the Site Manager/ Operations Managers office as well as all pest control records and reports. The contractor will provide the service with: Contract which outlines, what pests will be treated, frequency of treatment, what chemicals will be used and a pest control report; MSDS for all pest control chemicals; All chemicals used suitable for use in a food premises
All staff report any sightings of pests to the Head Chef, Site Manager or Operations Manager who will record on the maintenance register (on file on emails).
FSP13-1: PERSONAL HYGIENE PROCEDURES Forms:

Form 4 - Daily Food Safety Log

Food safety training Induction process
POLICY:
All food handling staff will be made aware of their legal obligations with regards to food safety. The Head Chef will check personal hygiene standards on an ongoing basis and also during the daily food safety check for each area. Any non-conformances will be noted on the Daily Food Safety Log (Form 4). Any non-conformance in relation to personal hygiene will be dealt with immediately. Appropriate corrective action may include training, warnings or dismissal. If staff infringe the following requirements a note will be made on the employees file. Continued infringement of poor personal hygiene standards may result in dismissal of a staff member. All staff must follow the hygiene standards outlined in this policy.
General Hygiene
Staff must practice personal hygiene before coming to work e.g. Staff must bathe daily, wear clean clothing etc. Visitors, including Staff from other areas, contractors, suppliers & inspectors/auditors to food handling areas, must comply with these hygiene procedures and must seek permission before entering a food preparation area.
Illness
Food handlers must inform their Head Chef and must not work with food if they have or are suffering from the symptoms of; food poisoning; gastroenteritis, campylobacter infection, cholera, hepatitis A, salmonella infection, typhoid fever, boils, abscesses or skin infections containing pus. Food handlers may only return to work after suffering from one of these conditions on presentation of a clearance certificate from a doctor if absent on sick leave for two or more days. Foods handlers may be asked to provide a clearance certificate from a doctor for any period of time at the discretion of the Head Chef.
Clothing
Gloves must be worn when handling, preparing or plating ready to eat foods. Staff must a wear a clean uniform or apron daily. Hats and/or other head coverings are to be worn at all times when handling, preparing or plating ready to eat foods. All visitors must be dressed appropriately.
Jewellery, Make Up & Perfumes

No jewellery shall be worn in food production areas except a single plain wedding band and watch. Staff should only wear light day makeup while on duty. Staff shall not wear perfumes and shall only wear light after-shave while on food handling duties.
Hair
Hair is to be clean and tidy and long hair must be tied back. Hats and/or other head coverings are to be worn at all times in food production areas.
Behaviour
Staff must not engage in behaviour which may lead to food contamination. Staff must not smoke, eat, or drink in the food production area. Staff must not chew gum while working.
Hands & Nails

Hands are to be clean with short clean fingernails, free of nail polish.
Hand washing
Frequent hand washing must be carried out at the following times: When entering the food handling area; Between handling raw and finished produce; After cleaning operations and removal of waste; After smoking, eating, drinking and breaks; After using the toilet; and after any other activity that poses a risk to food safety. Wash hand basins are only to be used for the washing of hands and for no other practice.
FSP18-1: Receiving Procedures Purpose:

The purpose of this procedure is to ensure that all foods and non-food supplies are received in a way that ensures we do not purchase or receive goods which do not meet food safety and quality specifications of our HACCP program and that they meet regulatory requirements of the Australian Food Standards Code.
Scope:
The scope of this procedure is to cover all food and food related supplies purchased and received for the preparation of food produced by our organisation.
Responsibility:
The Head Chef and the Site Manager have responsibility for ensuring that the receiving procedures are adhered to in order to assure that the supplier program is being followed and that the traceability procedures of the product are being followed throughout the storage and production process.
Records:
Form 1 Form 2 Form 3 Order Form Contracts of Supply Product Labels Approved Supplier List Approved Supplier Form Incoming Goods Form
POLICY: Receival of Foods General

All products must meet the formal written specifications as agreed to in the contract of supply and must be checked against the order form. Temperature checks must be carried out on all fresh and frozen food items. All high risk items must be received at or below a temperature of 5C or hard frozen. This temperature is to be checked using a calibrated thermometer and recorded on the Incoming Goods Form (Form 3). All outer packaging must be intact. There must be sufficient time prior to the expiration of the use-by or best-before dates (e.g. at least three days for perishable items). Frozen high risk items must to be delivered at or below -15C, which is indicated by being hard frozen with no indication of defrosting such as ice crystals and bent packaging. All outer packaging must be intact. Dry foods are to be delivered free of foreign objects such as dust, dirt and pests and are to be free from signs of pest infestation. All outer packaging must be intact. Tinned items must be in good condition with no dents in tins.

Packaging materials are to be delivered free of foreign objects such as dust, dirt and pests and are to be free from signs of pest infestation. All outer packaging must be intact. Perishable and frozen goods must be placed immediately after checking quantity and quality either a fridge or freezer. of goods, in
All goods both dry and perishable must be correctly stored and appropriate stock rotation methods used. (First in First Out FIFO).
Packaging and Date Coding

All food products are to be delivered in intact packaging with no visible sign of damage, no visible sign of physical contamination or contamination with chemicals. All processed food products are to be adequately labelled and compliant with the Australian Food Standards Code, with:The name of the product; Date of production / lot number; Use by or best before date as applicable; Nutrition panels; Mandatory declarations as applicable under the FSANZ Food Standards Code; Usage instructions where these are required to maintain food safety during preparation; and Any other statements/declarations required by the FSANZ Food Standards Code. Where this information is not required to be on the label, it is to have been previously supplied to our organization in the form of a Food Specification or included on the suppliers completed Approved Supplier List (Form 1).
Rejection of Goods
Where an incoming delivery does not meet Sunnyside Hotels specifications, the product will be rejected and the reason recorded on the Incoming Goods Form (Form 3). The supplier must be contacted immediately. The Head Chef and the Site Manager will regularly review trends in the receipt of goods any non performing suppliers will have their contracts reviewed and if necessary, cancelled.
FSP19: Storage Procedures Purpose:

The purpose of this procedure is to ensure that food and food related items are stored safely and protected from contamination.
Scope:
This procedure applies to cold storage, dry storage and freezers.
Responsibility:
The Head Chef and Site Manager are responsible for ensuring that all items are stored correctly and safely, along with the relevant management personnel in the main kitchen, retail outlets and stores areas.
Records:
Form 4 Daily Food Safety Log Product Labels
POLICY: General Procedures for Fridges, Freezers and Dry Storage Cupboards/ Shelves:
All products must be adequately covered to avoid any risk of contamination. All products must be clearly labelled to ensure stock rotation. A stock rotation system of first in - first out will be applied. All products must be regularly checked for expiry dates and for signs of deterioration. All products must be stored at least 18cm above the floor to allow for ease of access for cleaning and pest inspection and to minimise the likelihood of a pest infestation. All storage areas must be cleaned regularly as per the Cleaning Schedule. All spills and leaks must be cleaned up immediately. Storage areas and storage shelving must be constructed of suitable materials that can be cleaned easily and will not lead to contamination of food products. Storage areas must have adequate lighting so that staff can clean adequately and safely and are able to read product labels and view the condition of products in storage. Light fittings must be covered to prevent contamination in the event of the light shattering.
Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM Document Date: Next Review Date: Revision 0 1 March 2013 1 March 2014 Page No 37 of 42

If during the storage of food product, any item appears to be not fresh, not correctly labelled or is suspected of being contaminated in any way, it must be labelled with a REJECT sticker, and inspected and discarded by the Head Chef and Site Manager.
Temperature Monitoring and Data Loggers

Each storage area will be regularly visually checked and temperatures and conditions will be recorded at least once daily on the Daily Food Safety Log (Form 4). Any non-conformances will be investigated using the data loggers. Results of data logging that show variation of temperatures for longer periods than 30 minutes will be highlighted, reviewed and printed out. Data logger results will be noted on the record and appropriate action will be taken.
Managing Allergens in Storage

Unopened dry ingredients do not need to be separated if they are in their original sealed packaging from the supplier. Chilled seafood will be kept segregated from non seafood products and stored on a different shelf/ or below other items. Once opened, allergenic ingredients must be stored in a way that prevents cross contamination to other ingredients. In the outlets, highly allergenic ingredients such as peanut butter and nuts must be stored separately from other ingredients and separate utensils uses for handling the item. Use airtight containers to store food allergens and colour code them to make them stand out.
Storage of Perishables in Refrigerators and Freezers

Fresh and perishable foods will be stored in a cool room or refrigerator operating at or below 5C and frozen foods at -10C to -18C. Fridges and freezers must not be overloaded. Raw and cooked foods are stored separately either in a separate cool room or via shelving (raw foods and unwashed vegetables and fruit must be stored below cooked and prepared foods).
Storage of Dry Foods in Cupboards and Shelves

All dry storage cupboards and shelves will be free from dampness, mould or condensation. All products will be covered to prevent contamination from dust, dirt, insects and other foreign matter. Large bags of product such as flour will either be decanted into a lidded container or the open bag placed directly into a lidded container. All containers used for the storage of food and food related items (ingredients, disposables etc.) will be in good condition and present no risk to contamination. Food will not be stored in old chemical or waste containers. Chemicals will not be stored in food containers or food storage areas and will be stored in designated areas. There will be suitable ventilation in place to maintain the quality and freshness of food items. The dry stores area will be maintained to prevent the entry and harbourage of pests. Personal belongings will be stored separately from food items.
Corrective Actions
Immediate Corrective Action: If gauge shows a temperature of above 5C, close door, wait 10 minutes and recheck. If product is above 5C but below 15 C for less than 4 hours contact Site Manager/ Operations Manager, move product to alternative storage, use product within 24 hours, adjust temperature setting, repair refrigerator unit if required, and keep door closed. Refer to data logger records for the unit. If product is above 5 C for longer than 4 hours - DISCARD and repair refrigerator unit If the freezer unit breaks down Refreeze food if it still contains ice or is hard, or use immediately if food is below 5C. If above 5C discard Discard contaminated or out-of-date product Rearrange food to avoid cross contamination Preventative Corrective Action: Repair unit Review maintenance and calibration procedures Review storage procedure
FSP21-1: VERIFICATION PROGRAM Forms:

Form 11: Internal Food Safety Audit Form (Monthly) Form 12: HACCP Meeting

Verification Schedule Completed audit records Audit reports
POLICY: Continuous Improvement:

As part of our commitment to continuous improvement, the HACCP Program policies, procedures and records, will be reviewed at least annually by the HACCP team. The HACCP team may also review the HACCP Program as issues arise. To ensure the adequacy of food safety corrective actions taken, monitoring is to be conducted of non-conformances recorded and their corrective actions. The implementation of the corrective actions is to be reviewed by the Site Manager on a regular basis. Where there are a series of problems of the same nature a longer term solution to the issue may be required. This is also the case where problems of a serious nature which impact on food safety occur. The Site Manager will analyse and review trends in non-conformances and the effectiveness of the HACCP Program at least once every month during the Monthly Internal Food Safety Audit and discuss at the HACCP Team Meetings. Internal Audit: The Site Manager will have the overall responsibility to ensure all remedial action needed from the Internal Food Safety Audit Form (Form 11) is implemented. The Site Manager and/or the HACCP Team are responsible for carrying out the audit. An external audit of the premises and all operations will be undertaken at least once a year. An action plan will be devised once the audit is complete to ensure any non-conformances noted throughout the audit are dealt with straight away, including a completion date for corrective actions to show that they have been carried out. The audit report will be kept in the Site Managers office. The audit report and associated records will be kept for a period of four years so that they are available for food safety auditors or as required for due diligence.
Verification Schedule
Activity Internal Audit Frequency monthly Procedure Internal Audit Responsibility Site Manager/ Head Chef Record Internal Audit Reports Form 11: Internal Food Safety Audit HACCP team meeting minutes (Form 12) HACCP Amendment on documentation and on-file HACCP team meeting minutes (Form 12) Signed off monitoring forms Data Logger records Training records 7.1/ 7.2 Food Safety Competency Assessment Log Form 1: Approved Supplier List Form 14: Product Testing Schedule Form 10.1 Mock Recall Form
HACCP Review
Annually or if there are major changes to the process or product.
Monitoring & Action Records Training Needs Approved Programme Product Testing Recall
Corrective
Ensure all forms have been filled out correctly, signed and filed Annually Annually Annually Annually
Review of Flow Diagram Hazard Analysis CCP status Critical limits Verification schedule Monthly
Site Manager/ Head Chef
Site Manager/ Head Chef
Training Approved Programme sampling Mock recall Supplier
Site Manager/ Head Chef Site Manager/ Head Chef Site Manager/ Head Chef Site Manager/ Head Chef
Supplier
Food Check product
Verification Schedule
Activity Maintenance/ Calibration (Temperature holding/ monitoring equipment/ infra red thermometers) Calibration Probe Thermometers Pest Control Program Chemicals MSDS Frequency Six Monthly Procedure Internal Calibration Responsibility Site Manager/ Operations Manager/ Head Chef Site Manager/ Head Chef Site Manager/ Operations Manager/ Head Chef Site Manager/ Head Chef Record External Calibration Records
Monthly Monthly Annually
Internal Calibration Pest Control Contract Review expiration dates for MSDS/ all chemicals / MSDS current Conduct Pro-Clean testing of sample equipment/ surfaces Review customer feedback/ complaints
Maintenance and Calibration Records Form 8: Monthly Probe Calibration Record Pest contractor records Chemical reports company checklists/ audit
Chemicals Verification Customer Complaints
Quarterly Ongoing
Site Manager/ Head Chef Site Manager/ Head Chef
Form 6.4 Cleaning Verification Form Customer complaints HACCP team meetings

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Sunnyside HACCP Program

Sunnyside Hotel HACCP Program

Version: 2012 Version 1.2

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

1 March 2013 1 March 2014 Page No 1 of 42

Sunnyside HACCP Program

1-1 HACCP PROGRAM TABLE OF CONTENTS

PART 1: Food Safety PLAN

Part 2: Good Hygiene Practices Support Programs

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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Sunnyside HACCP Program

Food Safety FORMS

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Sunnyside HACCP Program

2-1. PURPOSE AND SCOPE OF THE HACCP PROGRAM

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Sunnyside HACCP Program

List of Venues/ Outlets/ Facilities

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Sunnyside HACCP Program

Principles of the HACCP System

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Sunnyside HACCP Program

3-1. FOOD SAFETY TEAM POLICY:

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Sunnyside HACCP Program

3.1-1. ALLOCATED RESPONSIBILITY FOR THE HACCP PROGRAM

Food Safety Co-ordinator (Site Manager)

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

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Sunnyside HACCP Program

Assistant Site Manager

Ongoing Annual Annual Annual Annual

Daily Daily Daily Weekly Daily/ Ongoing

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Sunnyside HACCP Program

Ongoing Daily Six Monthly

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Sunnyside HACCP Program

4-1. PRODUCT DESCRIPTION AND INTENDED USE

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Sunnyside HACCP Program