FSP Template Catering

Tool for
development of a
food safety program
Catering and retail

premises
April 2018
Tool for development of a food safety program – Catering and Retail Premises
Published by the State of Queensland (Queensland Health), September 2015
This document is licensed under a Creative Commons Attribution 3.0 Australia licence.
To view a copy of this licence, visit creativecommons.org/licenses/by/3.0/au
© State of Queensland (Queensland Health) 2015
You are free to copy, communicate and adapt the work, as long as you attribute the
State of Queensland (Queensland Health).
For more information contact:
Food Safety Standards and Regulation, Department of Health, GPO Box 48, Brisbane
QLD 4001, email foodsafety@health.qld.gov.au, phone (07) 3328 9310.
An electronic version of this document is available at www.health.qld.gov.au
Disclaimer:
The content presented in this publication is distributed by the Queensland Government as an information source only.
The State of Queensland makes no statements, representations or warranties about the accuracy, completeness or
reliability of any information contained in this publication. The State of Queensland disclaims all responsibility and all
liability (including without limitation for liability in negligence) for all expenses, losses, damages and costs you might
incur as a result of the information being inaccurate or incomplete in any way, and for any reason reliance was placed
on such information.
Tool for development of a food safety program – Catering and retail premises -1-
Contents
Introduction................................................................................................. 4
Overview of accreditation process..............................................................6
1. Business details..................................................................................7
2. Identifying food handling activities......................................................8
3. Food handling activities......................................................................9
Activity 1 - Purchasing...............................................................................10
Activity 2 – Receiving................................................................................11
Activity 3 – Dry storage.............................................................................13
Activity 4 – Cold storage...........................................................................15
Activity 5 – Frozen storage........................................................................17
Activity 6 - Thawing...................................................................................19
Activity 7 - Preparation..............................................................................21
Activity 8 - Cooking...................................................................................23
Activity 9 – Cooling food............................................................................25
Activity 10 – Reheating and hot holding....................................................27
Activity 11 – Serving, self-serve and displaying food................................29
Activity 12 – Allergens, food packaging and labelling...............................31
Activity 13 – Transporting food..................................................................34
Activity 14 – Off-site events.......................................................................36
Support program 1 – Food premises and equipment................................38
Support program 2 – Cleaning and Sanitising..........................................42
Support program 3 – Personal hygiene and health of food handlers........45
Support program 4 – Temperature control................................................47
Support program 5 – Pest control.............................................................49
Support program 6 – Waste management................................................50
Support program 7 – Product recall schedule...........................................51
Support program 8 – Customer complaints..............................................52
Support program 9 – Skills and knowledge...............................................53
Support program 10 – Staff training..........................................................55
Checklists..................................................................................................55
Keeping your program current..................................................................58
Are you ready to be audited?....................................................................59
Frequently asked questions......................................................................60
Record 1 – Approved suppliers list...........................................................63
Record 2 – Approved food supplier agreement form................................64
Record 3 – Incoming goods......................................................................65
Record 4 – Food recall..............................................................................66
Record 5 – Customer complaints..............................................................67
Record 6 – Temperature control log.........................................................68
Record 7 – The 2 hour/4 hour guide.........................................................69
Record 8 – Cleaning and sanitising..........................................................70
Record 9 – Equipment maintenance and calibration of thermometers.....72
Record 10 – Pest control...........................................................................73
Record 11 – Staff illness...........................................................................74
Record 12 – Staff training.........................................................................75
Record 13 – Off-site catering events.........................................................76
Appendix 1 Local government contact details.......................................83
Useful Resources......................................................................................84
Introduction
What is the purpose of this document?

This document is a food safety program development tool. It is provided to assist
catering and retail premises’ to develop and implement a customised food safety
program. Developing a food safety program is compulsory for a licensed food business
if under the licence:
a) the food business involves off-site catering; or

b) the primary activity of the food business is on-site catering at the premises stated in
the licence; or
c) the primary activity of the food business is on-site catering at part of the premises
stated in the licence.
Example of part of a premises stated in a licence includes a function room used for on-
site catering and situated on the premises of a large hotel.
What is a food safety program?
A food safety program is a documented program that identifies and controls food safety
hazards in the handling of food in a food business.
A food safety program must be retained at the premises of the food business and must:
 systematically identify the food safety hazards that are reasonably likely to occur in
food handling operations of the food business; and
 identify where, in a food handling operation of the food business, each hazard
identified can be controlled and the means of control; and
 provide for the systematic monitoring of the means of control; and
 provide for appropriate corrective action to be taken when a hazard identified, is not
under control; and
 provide for the regular review of the program to ensure it is appropriate for the food
business; and
 provide for the keeping of appropriate records for the food business, including records
about action taken to ensure the business is carried on in compliance with the program;
and
 contain other information, relating to the control of food safety hazards, prescribed
under a regulation.
Why develop a food safety program?

The introduction of food safety programs for certain sectors of the food industry is part
of the national food reform process, which aims to reduce the incidence of food borne
illness and reduce the regulatory burden on the food industry.
The National Risk Validation Report was undertaken in 2002 to identify:
 the incidence of food-borne illness attributed to various food industry sectors;
 the most cost effective method to reduce the incidence of food borne illness; and
 the overall cost benefit of implementing food safety programs.
The report identified food service in catering operations, as one of five high risk
industry sectors in which food safety programs would reduce the incidence of food-
borne illness.
How do I develop a food safety program?

This Food Safety Program Tool is a practical step-by-step guide to help you develop a
food safety program that is tailored to your food premises. Food safety programs do not
need to be developed by food safety auditors or external contractors. This development
tool provides sufficient information and resources to assist catering and retail
operations to develop their own food safety program. However, you are able to use any
development tool for the creation of your food safety program provided it meets the
necessary standard outlined above.
What about existing documentation?

It is recognised that some catering and retail operations have been following either
formal or informal food safety programs to varying degrees for some time. It is not the
intention of this process to replace existing documentation.
Catering and retail operations are encouraged to compare their existing documents
with the requirements noted above. If existing documents are suitable, they may
continue to be used. You may also alter existing documents to meet the new
requirements. This will mean less work in developing your food safety program and
less change in staff procedures.
In addition, where the food safety program requires information that is already
managed in another section of your premises, there is no need to duplicate it. For
example, if you need to develop a list of staff and their food handling duties, you can
reference existing job or position descriptions, work orders or other similar documents.
How do I have my food safety program accredited?

Once completed, the food safety program will need to be assessed to ensure all risks
and hazards associated with the operation of the food business, have been identified
and assigned specific monitoring and control measures. Catering and retail premises
can arrange accreditation by their local government. Relevant contact details are listed
in Appendix 1 of this document.
Accreditation of a food safety program is a one-off process. Re-accreditation will only
be required if the food safety program is amended to include a major process change.
Discuss the requirements of amending an accredited food safety program with your
local government. Your food safety program will also be subject to periodic audits by
the local government or an approved auditor, to ensure that compliance with the food
safety program is being maintained.
What services are provided by local government?

Local government are required to consider applications for accreditation of food safety
programs for activities licensed within their jurisdiction. Local government may also
offer other services which may be subject to fees and charges including:
 audits of facilities required to implement a food safety program;
 amendment to an accredited food safety program;
 inspection of facilities not required to implement a food safety program;
 provision of general food safety advice; and
 provision of design and fit-out advice.
Overview of accreditation process
1. Business details
Company name of licensed
food business
Trading name of licensed

food business
Address of food business
Postal address
Telephone
Email
Name of the local

government for the area the
food business is located
Name of Licensee
Name of food safety

supervisor
Food safety supervisors

contact phone number
How many meals do you

serve per day on average?
Do you undertake on-site Yes No

catering?
Do you undertake off-site Yes No

catering?
Do you deliver meals off-site Yes No

or provide meals to another
organisation?
I (the applicant or licensee) declare that

the above premises will adhere to this food safety program and all its components.
Signed Date
2. Identifying food handling activities
This section is used to systematically identify all the food handling activities that are
undertaken in your premises. It is not important what name you give an activity, as long
as it is identified. They are a means of identifying all of the handling steps involved from
ordering raw materials to final service of the food.
You may be able to identify your activities using the process flow chart provided as a
guide. If the process flow chart provided does not identify all the activities of your
premises, you should modify the chart as required. If you are not familiar with
developing flow charts, you can simply make a list of all the steps in a process.
After considering the example below, identify the food handling activities that you
undertake in your premises. Please note that this is an example only and may not
reflect the steps you undertake in your premises.
3. Food handling activities
Complete the food handling activities form by answering the following questions.
Identifying these activities will assist you with which components of the food safety
program are relevant to your business. Make a photocopy of this form before
completion and add it to your food safety program.
Food handling activity questions No Yes Use/Retain
Purchase and receiving
Do you purchase food from another business? Activity 1
Is food delivered from another business? Activity 2
Do you collect goods from other businesses and Activity 13
transport them to your food business
Storage of food
Do you store dry food? Activity 3
Do you store cold food? Activity 4
Do you store frozen food? Activity 5
Thawing
Do you thaw food prior to preparation or cooking? Activity 6
Preparation
Do you prepare food before serving or sale? Activity 7
Do you prepare food prior to cooking Activity 7
Cooking
Do you cook foods at your premises Activity 8
Cooling
Do you cool foods after cooking? Activity 9
Reheating and hot holding food
Do you reheat pre-cooked foods? Activity 10
Do you have food in hot holding equipment? Activity 10
Serving food
Do you serve food to customers Activity 11
Self-service
Is self-service of food available Activity 11
Allergens, packing and labelling
Do you prepare foods containing allergens? Activity 12
Do you pack or re-package food prior to sale? Activity 12
Transport
Do you transport food from your business to customers? Activity 13
Off-site activities
Does your business provide a catering service to your Activity 14
customers at a premise that is not your principle place of
business?
Activity 1 - Purchasing
Managing the food that you bring into your food business is the first step in ensuring
the food that you produce is safe and suitable.
You may purchase your food by actively going to a store or supplier and selecting and
transporting the food yourself. If you do this, you also need to refer to Activity 13 –
Transporting food.
Alternatively, you may have suppliers deliver food directly to your food business. A list
of approved suppliers provides the food business with a central point for managing the
ordering and delivery of food. The list represents suppliers you have contracted to
provide certain foods meeting specific criteria.
By maintaining this list, any issues relating to delivery and food quality can be
addressed from a single point. It also allows orders and enquiries to be made by staff if
the responsible person is unavailable.
Complete the Approved food suppliers list in the development tool, detailing the name,
address and contact numbers of the supplier, along with a description of the products
provided.
You may wish to have a signed agreement with your supplier, which documents
specific criteria that the supplier needs to meet. See Record No.2 as an example.
Please keep the following records for this activity:

Record No. 1 – Approved food suppliers list
Record No. 2 – Approved food supplier agreement form
Tool for development of a food safety program – Catering and retail premises - 10 -
Activity 2 – Receiving
Food businesses must take all practicable measures to ensure they only receive food
that is safe and suitable for human consumption. This means that they must make sure
that the food they receive:
1. Is protected from contamination.
 check that food is covered or packaged when it arrives and that the packaging
or covering is not damaged.
 check the ‘best before’ or ‘use by’ date – if the ‘use by’ date has past the food
may have spoilt. Food cannot be used or sold past its ‘use by’ date.
 make sure someone is at the place of delivery to inspect the food when it
arrives and to place it directly into the freezer, refrigerator or other appropriate
storage area.
2. Can be identified while it is on the premises.
 although most, if not all of the food you buy will be labelled with the name of the
product and the name and address of the manufacturer, importer or packager of
the food, you may also have unpackaged or unlabelled food on your premises
and will need other ways of proving what this food is and where it came from.
 to do this you may want to use your supplier invoices, or keep some other
record of your suppliers and what you buy from them and the food you have on
your premises.
3. Is it at the correct temperature when it arrives, if it is potentially hazardous.

 if it is chilled – at a temperature of 5°C or below;
 if it is hot – at a temperature of 60°C or above;
 if it is frozen – frozen hard and not partly thawed;
Hazards
 potentially hazardous foods delivered, purchased or transported at temperatures
between 5°C and 60°C can allow the growth of pathogenic (disease causing)
bacteria or the formation of toxins;
 damaged packaging can allow pests and other contaminants into food;
 bacteria can multiply in old stock and products that have past their ‘best before’ and
‘use by date’;
 pests can carry disease and insects can eat or lay their eggs in food;
 foods that are stored near chemicals during transport can become contaminated
and affect the safety of the food.
Controls and monitoring

Only purchase goods from approved suppliers on the Approved food suppliers list.
Suppliers should also read and sign the Approved food supplier agreement form.
An employee of the business needs to be present when the goods are delivered to
carry out the following checks:
 check that the temperature of potentially hazardous foods received from all suppliers
is 5°C or below for cold food and 60°C or above for hot food;
 check that frozen food is received frozen hard (not partially thawed);
 check that packaging isn’t damaged and that food has no immediate signs of
contamination;
 check that all products are within their ‘best before’ or ‘use by’ date;
 check that all products are properly labelled with the name and address of the
manufacturer and a batch code or a date code. A label will help you identify the food
in case it is recalled;
 ensure all deliveries are placed into designated storage areas immediately;
 ensure that when purchasing and transporting food directly (from a supplier to your
business) that all the above checks are conducted and that you have referred to
Activity 13
– Transporting Food.
Corrective actions
 reject potentially hazardous foods which are delivered having internal temperatures
between 5°C and 60°C (unless the supplier can demonstrate that the time period at
which the food has been between 5°C and 60°C will not compromise the safety of
the food). Refer to Support Program 4 - Temperature control;
 reject products in damaged packaging;
 reject goods that are incorrectly labelled i.e. no name and address of the supplier,
use by/best before date or batch code as a minimum (un-packaged food is exempt);
 reject deliveries if the inside of the delivery vehicle is unclean or is carrying
chemicals or other matter that may contaminate food;
 reject suppliers that do not provide food in the agreed manner.

Record No. 1 – Approved food suppliers list
Record No. 2 – Approved food supplier agreement form
Record No. 3 – Incoming goods
Record No. 7 – The 4 hour/2 hour guide
For off-site events:

Record No. 13 – Off-site events
Please refer to the following support programs:

Support Program No. 4 – Temperature control
Support Program No. 5 – Pest control
Support Program No. 6 – Waste management
Activity 3 – Dry storage
Food must be stored in an appropriate environment to protect it from contamination
and to maintain the safety and suitability of the food. Contamination can be the result of
pests (cockroaches, rats, flies, weevils etc); cleaning chemicals stored above or next to
foods; or from excessive humidity.
Food in dry storage areas also needs to be rotated by applying the principle of first in
first out. This ensures that you are not left with old supplies of food at the back of
shelves or cupboards.
Examples of dry products include cereals, flour, rice and canned products.
Hazards
 insects and animal pests can contaminate food;
 pests breed in unclean and overcrowded storage areas;
 bacteria can multiply in old stock and products that have past their ‘best before’ and
‘use by’ date;
 damaged packaging can allow pests and other contaminants into food;
 foods that are stored near chemicals can become contaminated;
 storing food on the floor can make it more difficult to keep clean and contamination may
occur;
 uncovered or unprotected food can become contaminated by pests, micro-
organisms and other foreign matter such as glass, hair, etc.
 make it difficult for pests to get into storage areas by sealing all holes, cracks and
crevices where pests may breed or enter;
 store opened packaged products in clean, sealed food grade containers or
adequately reseal the package;
 look for signs of pest infestation where dry products are stored, for example:
droppings, eggs, webs, feathers and odours;
 check that your dry storage area is cleaned regularly (for example once a week) and
is not overcrowded;
 check that you use the oldest stock first and that it is still within ‘best before’ or ‘use
by’ dates;
 check that packaging is not damaged;
 check that chemicals such as cleaning products are stored away from food;
 check that all food is stored off the floor;
 store food in accordance with manufacturer’s specifications;
 have the premises treated regularly by a licensed Pest control operator.

Corrective actions
 discard food that has signs of pest infestation (for example droppings, eggs, webs or
odours);
 discard contaminated food or food that has been identified as unsafe or unsuitable;
 discard food with damaged packaging;
 if there are signs of pest infestation contact your Pest control operator specialist and
arrange a treatment;
 thoroughly clean the dry storage area if unclean.

Record No. 8 – Cleaning and sanitising Record No. 10 – Pest control


Support Program No. 1– Food premises and equipment
Support Program No. 2 – Cleaning and sanitising
Activity 4 – Cold storage
Potentially hazardous foods are foods that might contain food poisoning bacteria and
are capable of making people sick if the foods are not stored at correct temperatures.
The following are examples of potentially hazardous foods:
 raw and cooked meat or foods containing meat, such as casseroles, curries and
lasagne;
 dairy products, for example, milk, custard and dairy based desserts;
 seafood (excluding live seafood);
 processed fruits and vegetables, for example, salads;
 cooked rice and pasta;
 foods containing eggs, beans, nuts or other protein rich foods, such as quiche and
soy products;
 foods that contain these foods, such as sandwiches and rolls.
Potentially hazardous foods need to be stored below 5°C when in cold storage.
Hazard
 potentially hazardous food must be stored at 5°C or colder to prevent bacteria from
multiplying;
 potentially hazardous foods left between 5°C and 60°C allow bacteria to multiply quickly.
Other foods become potentially hazardous only after they are cooked, such as rice;
 bacteria in juices from raw food can drip onto ready-to-eat food and contaminate it.
This is one example of cross contamination;
 other contaminants can fall into uncovered or unprotected food.

 store all potentially hazardous foods in cold storage areas under Temperature
control;
 check and record the temperature of food inside the refrigerator using a
thermometer — it should always be 5°C or colder;
 all foods need to be stored in clean and covered food grade containers or wrapped
in a protective covering, such as plastic;
 make sure that the cold storage area is not overcrowded with food, as air will not be
able to circulate and keep food cold;
 never store food on the floor of a cold room, it can make it difficult to clean and
contamination may occur. It is also not conducive to good air flow around goods;
 make sure that raw food is separated from ready-to-eat food;
 check that water and condensation from raw foods will not drip onto ready-to-eat
food;
 make sure food does not stay in refrigeration for periods of time that may render the
food unsuitable. Identifying and date marking the food will allow you to use the oldest
stock first;
 do not use food that is past its ‘use by’ date and check food that is past its ‘best
before’ date to ensure it is not damaged or deteriorated;
 check that the inside of cold storage equipment is clean and free from mould;
 clean refrigerators and cool rooms in accordance with your cleaning schedule.
Corrective actions
 if cold storage equipment is operating above 5°C, adjust the Temperature controls
and recheck the temperature again within one hour;
 if cold storage equipment is found to be unable to keep food at 5°C or below, have
the equipment serviced/repaired;
 throw away potentially hazardous food that has been above 5°C for four (4) hours or
more;
 throw away ready-to-eat food that has been ‘cross contaminated’ by raw food;
 throw away food that is past its ‘use by’ date or food that is damaged, deteriorated
or perished;
 throw away contaminated food or food that has been identified as unsafe or
unsuitable;
 have a refrigeration mechanic check and service refrigerators and cold rooms in
accordance with manufacturer’s instructions or when required.

Record No. 6 –Temperature control log


Support Program No. 1 – Food premises and equipment
Activity 5 – Frozen storage
Freezing is an excellent way of keeping potentially hazardous foods for long periods.
There is a danger that if frozen food is thawed to above 5°C, and then refrozen,
bacteria that have multiplied when the food is thawed can also be frozen. If frozen food
begins to thaw, it should be used straight away, and never refrozen.
Hazards
 frozen food that is stored for long periods of time can deteriorate, compromising the
suitability of the food;
 if the temperature rises, frozen food may start to thaw and allow bacteria to multiply;
 foreign matter, chemicals or pests can contaminate food if not properly covered or
protected;
 storing food on the floor can make it more difficult to keep clean and contamination may
occur.

 frozen food needs to be stored frozen hard (not partially thawed), to stop bacteria
from multiplying;
 make sure food is stored and covered in clean containers. It should be clearly
labelled and dated to allow for stock rotation;
 don’t overcrowd frozen storage areas as air will not be able to circulate and keep
food cold;
 make sure that packaging isn’t damaged;
 never store food on the floor of a freezer room it can make it difficult to clean and
contamination may occur. It is also not conducive to good air flow around goods;
 keep freezers clean;
 check the food in your freezer regularly (eg. weekly) to see if food is contaminated,
damaged, deteriorated or perished.
Corrective actions
 have the freezer serviced if it can’t keep food frozen hard;
 if the freezer stops working and food partly thaws, place the food in the refrigerator
until it is completely thawed, then use as a refrigerated food;
 if food is completely thawed, but is colder than 5°C, place food in the refrigerator
and use as a refrigerated food, or use straight away;
 if you’re not sure how long the freezer hasn’t been working properly, or you are
unsure about the safety of any food, throw the food away;
 throw away contaminated, damaged, deteriorated or perished food.
Record No. 6 – Temperature control log


Activity 6 - Thawing
Thawing frozen potentially hazardous food may pose a food safety risk if the
temperature of the food is between 5°C and 60°C during thawing, allowing food
poisoning bacteria to grow. The food safety risk is much higher for frozen ready-to-eat
potentially hazardous food being thawed than for frozen raw potentially hazardous
foods that will be cooked or otherwise processed to make them safe before eating.
Ready-to-eat frozen potentially hazardous foods should be thawed in a refrigerator
operating at 5°C or below, or alternatively in the microwave. If these foods are thawed
at room temperature, food poisoning bacteria may grow in the food and as the food will
not undergo any further processing (such as cooking) before it is eaten, the bacteria
will not be destroyed. It is important that, if the food is thawed at room temperature the
time that the food is at temperatures between 5°C and 60°C needs to be noted to
ensure that safe time limits are not exceeded. The total safe time that ready-to-eat
potentially hazardous food can be outside Temperature control is discussed in Support
Program 4.
Hazards
 thawing potentially hazardous food out of refrigeration can allow bacteria to multiply
(i.e. under running water or on the bench at room temperature);
 bacteria in juices from raw or thawing potentially hazardous food can drip onto
ready-to-eat food, and contaminate it. This is one example of cross contamination;
 the centre of partially thawed potentially hazardous food may be frozen and may not
cook properly, allowing bacteria to survive;
 food may become contaminated during thawing from foreign matter, pests or poor
personal hygiene and handling.

 plan ahead, and allow sufficient time to thaw potentially hazardous food in the
refrigerator or cool room. Some food can take as long as one or two days to
completely thaw;
 alternatively, thaw potentially hazardous food in the microwave. However, there may
be uneven heating of the food using this method;
 remember to thaw raw frozen food on a shelf below ready-to-eat food. This will
ensure that cross contamination (the juices from thawing food falling onto ready-to-
eat food) does not occur;
 keep all food protected, covered, wrapped or in a food grade container while
thawing;
 do not re-freeze thawed food;
 check that ready-to-eat foods are protected from cross contamination by thawing
foods;
 small portions of raw frozen meat and fish may be able to be safely cooked without
complete thawing, however, large portions of food should be completely thawed
before cooking.
Corrective actions
 do not use potentially hazardous food until it is completely thawed;
 throw away thawed potentially hazardous food that has been left to stand at above
5°C for more than four (4) hours;
 throw away food that has been contaminated during thawing;
 throw away any food that has been frozen more than once.

Record No. 6 – Temperature control log Record No. 7 – The 4 hour/2 hour guide


Activity 7 - Preparation
Even the freshest raw food contains bacteria right from the start, so it’s important to
follow the steps listed below to help prevent food-borne illness. Preparation means
preparing food for cooking, packaging, reheating, serving or sale.
There are three possible ways that food can become unsafe to eat:
1. Biological - in the right conditions, bacteria will multiply;
2. Physical - caused by things that should not be in food, like dirt, hair, glass or
stones;
3. Chemical - caused by chemicals, such as cleaning agents, detergents and fly
sprays.
By preventing each of these hazards, you can break the food-borne illness chain,
prevent food-borne illness and prepare safe food.
Hazards
 people who do not understand safe food preparation practices can accidentally
contaminate food;
 bacteria can be transferred to food from unwashed hands and clothing;
 if potentially hazardous food is left too long out of Temperature control, bacteria can
multiply and cause a food-borne illness;
 bacteria can be transferred to food from equipment and utensils;
 bacteria on raw potentially hazardous food, including food used for garnishing can
contaminate ready-to-eat food;
 foreign objects may fall into uncovered food;
 cleaning chemicals that are not stored or labelled properly may be misused resulting
in contamination of food;
 persons who have a food-borne illness or have the symptoms of a food-borne illness
or a condition may contaminate food;
 unwashed fruit and vegetables may contain contaminants such as dirt or chemicals;
 unclean wiping cloths can spread bacteria.

 ensure that food handlers have appropriate skills and knowledge for each food
preparation task;
 check that food preparation surfaces, equipment and utensils are cleaned and
sanitised before you use them;
 always wear or change into clean clothes before preparing food;
 wash your hands properly before touching food, after using the toilet or touching hair or
face;
 minimise the time that potentially hazardous food is above 5°C and return food to
the refrigerator during any break in preparation;
 make sure that ready-to-eat food is kept apart from raw ingredients during
preparation.
 if possible, use separate utensils and cutting boards when preparing raw food and
ready-to-eat food (these may be colour coded for easy recognition, but this is not
essential). Alternatively, prepare ready-to-eat food and raw food separately,
washing, sanitising and thoroughly drying cutting boards and utensils between use;
 wash fruit and vegetables intended for immediate consumption including those were
the skin is not intended to be eaten;
 wiping cloths should be replaced frequently (eg. daily) and cleaned, rinsed and dried
between uses;
 throw away single use items after one use;
 make sure that cleaning chemicals are stored in a designated area and are kept in
properly sealed and labelled containers.
Corrective actions
 throw away any food contaminated by dirty equipment;
 throw away food where there is any chance that contamination or cross
contamination has occurred;
 re-train food handlers that have been found to be mishandling food;
 remind people preparing food of good hygiene practices and retrain where necessary;
 throw away food that has been between 5°C and 60°C for more than four (4) hours.



Support Program No. 3 – Personal hygiene and health of food handlers
Support Program No. 10 – Staff training
Activity 8 - Cooking
Where a process step is needed to reduce to safe levels any pathogens that may be
present in the food, you must use a process step that is reasonably known to achieve
the microbiological safety of the food. The safety of food is usually achieved through
cooking and the cooking step must be adequate to achieve this.
Hazards
 potentially hazardous foods, which are not fully cooked, will not be safe to eat, as
bacteria will not be killed;
 food may be contaminated after the cooking process, for example: unclean
equipment or utensils may add bacteria to the food.

 soups, sauces, gravies and casseroles that use raw ingredients should be brought
to a boil, which will prevent bacteria surviving the cooking process;
 use a thermometer to check that potentially hazardous foods like rotating spits,
rolled roasts and whole chickens are thoroughly cooked. The internal temperature of
these foods must reach at least 74°C;
 always use clean equipment and utensils during cooking;
 using a probe thermometer, record a sample of these internal temperatures on a daily
basis;
 check that all staff members know how to use a thermometer and how and where to
record temperatures.
Corrective actions
 if the temperature in the centre of the potentially hazardous food does not reach at
least 74°C, continue cooking until the internal temperature is achieved;
 check recipes and cooking times if the centre of the potentially hazardous food does
not reach the required temperature, adjust as necessary.


Activity 9 – Cooling food
If you cook potentially hazardous food that you intend to cool and use later, you need
to cool the food to 5°C or colder as quickly as possible. There may be food poisoning
bacteria in the food even though it has been cooked. Faster cooling times limit the time
when these bacteria are able to grow or form toxins.
When cooling cooked potentially hazardous food, cool the food within the following
timeframes:
 from 60°C to 21°C within two hours; and
 from 21°C to 5°C within a further four hours.
This means you have a maximum of six hours to cool food from 60°C to 5°C or below.
If you don’t know how fast your food is cooling, use a probe thermometer to measure
the warmest part of the food – usually in the centre. To chill food quickly, break it up
into smaller portions in shallow containers. Take care not to contaminate the food as
you do this.
Hazards
 potentially hazardous food that is not cooled quickly enough can allow bacteria to
multiply and cause a food-borne illness;
 foreign objects may fall into uncovered food;
 unclean food containers used for cooling potentially hazardous food can
contaminate the food with food poisoning bacteria.

 using a probe thermometer, check that the temperature at the centre of potentially
hazardous food reduces from 60°C to 21°C within two (2) hours and from 21°C to
5°C within a further four (4) hours;
 check that the potentially hazardous food is being cooled in an appropriate clean,
uncontaminated storage container;
 protect storage containers from contamination and label with the type of food and
the date before placing into the coolroom, refrigerator or freezer;
 potentially hazardous food can be left at room temperature until it drops to 60°C
(this temperature should be checked with your probe thermometer), the food can
then be put in the refrigerator to continue cooling;
 do not put hot food straight from the oven or stove into a refrigerator, coolroom or
freezer, because it can cause the refrigeration temperature to rise. A guide to when to
put cooked food in the refrigerator is to let it stand for 20-30 minutes prior to placing
under refrigeration;
 check that the temperature inside the refrigerator does not rise higher than 5°C
while cooling food;
 divide potentially hazardous food into smaller batches and use shallow containers
(for example less than 10cm deep) to help it cool quicker;
 make sure there is adequate air circulation around containers by not overloading
refrigerators, coolrooms or freezers;
 never mix left-overs with a new batch of cooled food;
 separate raw and cooked foods.
Corrective actions
 throw away food if the above cooling times and temperatures have not been
reached;
 if refrigerator temperatures rise above 5°C during the cooling of food, review and
modify cooling practices to ensure that temperatures remain below 5°C;
 discard any potentially hazardous food that may have been contaminated during
cooling.

Record No. 6 –Temperature control log


Activity 10 – Reheating and hot holding
Bacteria can grow in food that is reheated too slowly. Holding food at temperatures
where bacteria can multiply can also cause a food-borne illness. If you reheat
previously cooked and cooled potentially hazardous food, you must reheat it rapidly to
60°C or hotter.
You should aim to reheat food to 60°C within a maximum of two hours to minimise the
amount of time that food is at temperatures that favour the growth of bacteria or formation
of toxins.
This requirement applies only to potentially hazardous food that you want to hold hot, for
example on your stove or in a food display unit. It does not apply to food you reheat to
serve to customers for immediate consumption, for example, in a restaurant or a take away
shop.
Hazards
 bacteria that may have survived the cooking process or bacteria that may have been
introduced since the cooking process can multiply if potentially hazardous food is
reheated too slowly;
 bacteria can multiply in potentially hazardous food that is not reheated or held at
60°C or above;
 bacteria from unclean equipment or utensils may contaminate reheated or hot held
food;
 foreign objects can contaminate uncovered or unprotected food;
 cross contamination can occur by adding raw food or new batches of potentially
hazardous food to food already in hot holding units.

 using a thermometer, check that the temperature at the centre of potentially
hazardous food being reheated reaches at least 60°C in two hours or less;
 maintain reheated potentially hazardous food at 60°C or above;
 stir or turn potentially hazardous food during reheating or when hot holding so that
the heat is evenly dispersed throughout the food;
 always use clean equipment and utensils to handle reheated food;
 always use a clean utensil for taste testing and never reuse;
 hot holding equipment such as a Bain Marie should never be used to reheat food.
Food should be heated to above 60°C before being placed in the Bain Marie;
 potentially hazardous food that has been cooked and cooled should only be
reheated once;
 ensure the hot holding equipment is clean and pre-heat before use;
 use a temperature setting on hot holding equipment that keeps the food at or above
60°C;
 do not overload hot holding equipment;
 when re-stocking potentially hazardous food in hot holding equipment, never add
new batches of food to old batches of food, remove the old batch and replace with
new batch;
 hot holding equipment must protect the food from contamination from foreign
objects;
 using a clean thermometer, check that the temperature of food being hot held is
being maintained at 60°C or above;
 food should not be piled above the level of the trays or be held in plates above the
trays; ensure hot holding equipment is regularly maintained; and
 check that hot holding equipment is kept clean.
Corrective actions
 discard potentially hazardous food if the temperature at the centre has not reached
60°C in two hours or less;
 use immediately any potentially hazardous food that has been held between 5°C
and 60°C for more than 2 hours, but discard food that has been held between 5°C
and 60°C for more than four (4) hours;
 discard reheated food if left over;
 if hot holding equipment cannot maintain food temperatures above 60°C, check
whether this is because too much food is being held in the unit;
 call service agent if equipment fails to work correctly; and
 discard contaminated food.

Record No. 8 – Cleaning and sanitising


Activity 11 – Serving, self-serve and displaying
food
Serving food safely relies on food handlers practising good personal hygiene and
handling food safely, which includes avoiding cross contamination. In regard to self-
service areas, staff will need to monitor the way clients or customers use the self-
service equipment to check that food is not being contaminated.
Hazards
 delays in serving food can allow food poisoning bacteria to multiply;
 food poisoning bacteria can multiply if potentially hazardous food is kept between
5°C and 60°C;
 unclean serving utensils and other equipment may contaminate food;
 poor food handling by staff and/or customers may contaminate food;
 food may become contaminated by foreign objects that have fallen into uncovered
or unprotected food;
 use of display decorations and garnishes can contaminate food;
 food poisoning bacteria can be transferred from an old batch of food to a new batch
if they are mixed together; and
 some people can be severely allergic to certain types of food.

 serve food as quickly as possible after preparation and take into account the
requirements of the 4-hour/2-hour guide;
 don’t prepare food too far in advance of serving;
 ensure that people who serve food or supervise self-service food displays have
appropriate skills and knowledge for the tasks that they do;
 ensure that if staff serving food are using gloves that they understand how to use
gloves safely;
 provide separate clean utensils for each food on display, or provide other methods
of dispensing food that minimises food becoming contaminated;
 throw away single use items after using them, including straws, paper towels, cups
and plates;
 ensure that protective barriers (for example, sneeze-guards) are installed to protect
food in display cabinets;
 refresh food displays with completely fresh batches of food. Never mix old food with
fresh batches;
 use a clean and sanitised thermometer to check the temperature of potentially
hazardous food on display. (You do not need to check the temperature of every
dish, just a representative sample);
 hot food should be held at 60°C or above. Make sure that all potentially hazardous
foods are thrown out if kept between 5°C and 60°C for four hours or more;
 keep cold food at 5°C or below if holding food cold;
 if you are displaying frozen food, it must be frozen hard (not partially thawed) or as
the manufacturer specifies;
 never reuse any self-serve food left over from the previous day on the following day;
and
 ensure that menus highlight allergenic ingredients in dishes if not apparent from the
name of the dish, and advise staff so they may be able to assist customers with
queries.
Corrective actions
 potentially hazardous food that has been kept between 5°C and 60°C for less than
two hours (cumulative time) must be refrigerated or used immediately;
 potentially hazardous food that has been kept between 5°C and 60°C for longer
than two hours (cumulative time) but less than four hours must be used immediately;
than four hours (cumulative time) must be thrown out;
 throw away any food you suspect may be contaminated; and
 replace soiled serving utensils with clean ones if there has been any possibility of
misuse.



Activity 12 – Allergens, food packaging and

labelling
If your business operations include packaging food, you have a responsibility to ensure
that the process, including the packaging material and labelling does not compromise
food safety.
Certain foods can cause some people to have an allergic reaction which can vary in
severity from mild upsets to severe anaphylactic reactions. It is important that you are
able to identify which of your products contain allergens.
You must declare the presence of these foods either on the label (if the food is
packaged) or in another way such as on a menu or verbally upon request.
Hazards
 foods containing allergens may cause severe reactions in sensitive people;
 common allergens include: gluten (found in wheat, rye, barley and oats and from
foods containing these products), crustacea (shellfish) and crustacea products, egg
and egg products, fish and fish products, soy beans and soy bean products, peanuts
and other nut products, milk and milk products, sesame seeds and sesame seed
products and sulphites more than l0mg/kg;
 foods may become contaminated with allergens if processes aren’t followed;
 staff who are unaware of a customers allergies may serve food containing allergens;
 incorrect, contaminated or damaged packaging materials may not offer adequate
protection for food;
 packaging material that has come into contact with chemicals may contaminate the
safety or suitability of the food being packed. Unclean packaging material may
contaminate food;
 some food types can react with or be contaminated by some types of packaging
material, for example, some packaging material may not be appropriate for acidic
foods;
 an unclean packaging area may contaminate food being packed.

 list any allergens on the label of packaged products;
 identify foods containing allergens on menus;
 prepare special meals separately from normal meals;
 advise staff serving food of special requirements;
 check packaging for damage and use only clean uncontaminated packaging
materials;
 store packaging material in a designated area, away from cleaning chemicals, and
other matter that might cause contamination;
 check that materials being used for packaging are appropriate to the food being
packed, for example: some packaging materials may not be appropriate for acidic
foods, refrigeration, freezing or microwaving;
 make sure that the packaging material being used will not contaminate the food
being packed, including physical and chemical contamination;
 make sure that the area used for packing is clean and sanitary before starting and
during work;
 ensure that food packaging machinery is maintained in satisfactory working
condition, including the use of appropriate lubricants and make sure these products
do not contaminate food;
 food handlers need to observe high levels of personal hygiene and ensure they do
not directly or indirectly contaminate food during packaging;
 unless specifically exempt, packaged food must be labelled in accordance with the
Food Standards Australia New Zealand Food Standards Code;
 it is important that labels contain information about the ingredients included in the
product you are packing and labelling. Ingredient labelling is particularly important
for persons suffering from food allergies. Refer to the Australia New Zealand Food
Standards Code and other informative material on food labelling produced by Food
Standards Australia New Zealand. Contact details are included in Appendix 1 – List
of resources.
 ensure that there are adequate systems/processes to deal with Customer
complaints or Food recalls.
Corrective actions
 update menus to identify foods containing allergens;
 contact supplier or manufacturer of packaging material if packaging material is
damaged or contaminated and replace;
 revise Cleaning and sanitising procedures if they are inadequate;
 throw out food that has been contaminated by packaging or during packaging
process;
 recall incorrectly labelled products or possibly contaminated products that have
been distributed.

Record No. 4 – Food recall
Record No. 5 – Customer complaints
Record No. 9 – Equipment maintenance and calibration of thermometers
Record No. 10 – Pest control


Support Program No. 7 – Product recall schedule
Support Program No. 8 – Customer complaints
Activity 13 – Transporting food
This activity covers transporting food from a supplier to your premises and from your
premises to your customers or to other outlets. It is essential that vehicles and
equipment used to transport food are designed and constructed to protect the food.
Hazards
 dust, dirt, chemicals, pests or other foreign objects may contaminate unprotected
food;
 food poisoning bacteria can multiply if potentially hazardous food is transported
between 5°C and 60°C; and
 food poisoning bacteria can be transferred from raw food to ready-to-eat food if
transported incorrectly. This is called cross contamination.

 all food for transport must be covered or packed to protect the food from becoming
contaminated;
 all ready-to-eat food must be kept separate from raw food;
 ensure that the food transport vehicle can maintain the correct temperatures for the
type of food it carries;
 check that cold food is transported at 5°C or colder;
 check that frozen food is transported frozen hard (not partially thawed);
 check that hot food is transported at 60°C or above;
 if food is transported between 5°C and 60°C, use the 4-hour/2-hour guide;
 if the food transport vehicle does not have a heating or cooling system, use
insulated boxes to maintain food at safe temperatures;
 make sure that the food is transported away from any chemicals that might
contaminate the food; and
 make sure that the delivery vehicle and transport boxes are clean and food is
packaged correctly.
Corrective actions
 throw away food that has become contaminated (eg. foreign objects, chemicals);
 throw away ready-to-eat food that has been contaminated by raw food;
than two hours but less than four hours (cumulative time) must be used immediately;
than four hours (cumulative time) must be thrown out; and
 review the food transport and other relevant activities if potentially hazardous food is
being held between 5°C and 60°C for four (4) hours or longer, including any such
time prior to and after transport and before using the food.

Record No. 6 – Temperature control log Record No. 7 – The 4 hour/2 hour guide


Activity 14 – Off-site events
If your food premises is catering for local events, festivals or any food event away from
your food premises, you need to be vigilant to ensure that the food you provide is safe.
The food safety problems that may occur at an event will depend on the food handling
activities that you will have at this event. The local government or other relevant
authority should be contacted to determine if your event needs to be licensed or if there
are other specific legislated requirements.
Hazards
 poor storage facilities may cause food to spoil or become contaminated;
 if equipment is unclean it could contaminate the food at the event and cause a food-
borne illness;
 untrained staff may unknowingly contaminate food;
 waste food may contaminate the food being prepared or served; and
 lack of Temperature control in off-site events may result in the growth of bacteria
and lead to food-borne illness.

 for each event you should determine what food handling activities will happen at the
event;
 follow the food handling instructions described throughout the previous activities in
this document;
 before the event, check what facilities will be available at the venue or site for food
storage, preparation, cooking, etc. If facilities are not available at the site you will
need to make arrangements for appropriate equipment to be available. For example,
will you need to have cold storage, cooking equipment, hot holding or cold holding
food displays, etc?;
 before the event, check that all equipment is clean;
 review what food will be prepared/served at the event and decide what transport
arrangements need to be made to get the food to the venue, particularly for frozen,
chilled and hot foods;
 check that all food suppliers are included in your Approved food suppliers list. In
case of a Food recall, you need to include any additional food suppliers from whom
you purchased food for the event;
 check what staff will be working at this event to ensure they have all been trained to
follow the food safety program and that they have the appropriate skills and
knowledge to prepare safe food;
 you may need to make arrangements to collect waste food and water at the end of
the event and also make provisions for the removal of waste during the event;
 check what hand washing facilities, cleaning facilities and cleaning materials are
available at the event venue;
 a food business must provide hand washing facilities within the areas where food
handlers work and where the hands of food handlers are likely to become a source
of contamination. A food business must use potable water for all activities that use
water on food premises, unless it can be demonstrated that using non-potable water
will not adversely affect the safety of food handled by the food business (for
example, non-potable water used to fight fires);
 ensure your transport arrangements are adequate to prevent contamination of the
food. Refer to Activity 13 – Transporting food;
 you may need to make provision for the equipment to be cleaned at the venue or
removed from the venue and cleaned before the next day of the event. Alternatively
only use disposable items; and
 nominate an experienced staff member to supervise and keep the off-site event
records.
Corrective actions
 if equipment does not work appropriately at the event, have it fixed or replaced
immediately, particularly if it is used to store or display hot or cold food. Only use
equipment if it operates satisfactorily and check the temperatures regularly (i.e. at
least daily);
than two hours but less than four hours (cumulative time) must be used immediately;
than four hours (cumulative time) must be thrown out; and
 throw away ready-to-eat food that has become contaminated (ie. by raw food). Note:
the time period for which potentially hazardous food has been kept between 5°C
and 60°C should include the time kept between such temperatures in the transport
vehicle and prior to transportation.

Record No. 13 – Off-site events.

– Complete the off-site event checklist for each day of the event.
– Complete Part 1 of the event checklist just before the event.
– During the event, complete Part 2 of the event checklist.
Support program 1 – Food premises and
equipment
Facilities are required to ensure that their food premises, fixtures, fittings, equipment
and transport vehicles are designed and constructed so as to allow ease of cleaning.
Facilities must also ensure that the premises are provided with the necessary services
of water, waste disposal, light, ventilation, cleaning and personal hygiene facilities,
storage space and access to toilets. The following paragraphs outline the basic
requirements for design and fit-out of a food premises.
Water supply
The premises must have an adequate supply of potable water for all activities that
require water, unless it can be demonstrated that the use of non-potable water for a
specific purpose, for example, fire fighting will not affect the safety of the food.
Sewage and waste water disposal

The premises must have a sewage and waste water system that will effectively dispose
of all sewage and waste water. This system must be constructed and located so that it
will not pollute the water supply or contaminate food.
Storage of waste and recyclable matter

The premises must have capacity to hold all the garbage and recyclable matter on the
food premises until collection or removal. The storage must be:
 enclosed or lidded so that pests cannot get access to the garbage or recyclable
material; and
 designed and constructed from non-porous materials so that they may be easily and
effectively cleaned.
Ventilation
Facilities must have sufficient natural or mechanical ventilation to effectively remove
fumes, smoke, steam and vapours.
Lighting
Facilities must have a lighting system that provides sufficient natural or artificial light for
the activities on the food premises.
Floors, walls and ceilings
Floors, walls and ceilings of premises must be designed and constructed so they:
 can be easily and effectively cleaned;
 are unable to absorb food particles, grease or water;
 do not allow the ponding of water; and
 are sealed to prevent the entry of dirt, dust and pests.
Note: The requirements relating to floors, walls and ceilings do not apply to dining,
drinking and other areas where the public has access.
Fixtures, fittings and equipment

Fixtures, fittings and equipment must be adequate for the production of safe food and
fit for their intended use. All fixtures, fittings and equipment must be designed,
constructed, located and installed so that they:
 will not contaminate food;

 can be easily and effectively cleaned;
 provide easy access to floors, ceilings, and other surfaces for effective cleaning;
 are unable to provide spaces where pests may breed;
 all food contact surfaces of fixtures, fittings and equipment must be:
– able to be effectively cleaned and/or sanitised;
– unable to absorb food particles, grease or water;
– constructed with material that will not contaminate food.
 all eating and drinking utensils must be:

– able to be easily and effectively cleaned and sanitised. This includes the
appropriate design of equipment used to clean utensils must be designed to
ensure that effective cleaning and sanitising can be achieved;
– must not be chipped, broken or cracked.
 hand washing facilities must be:
– located in food preparation areas and adjacent to toilets of permanent fixtures;
– supplied with warm running potable water;
– of a size that allows easy and effective hand washing;
– clearly designated for the sole purpose of washing hands, arms and face;
– supplied with soap or other item that may be used to thoroughly clean hands; and
– provided with single use towels or other means of effectively drying hands and a
container for used towels.
Storage facilities
Facilities must have adequate storage space for the storage of items that are likely to
be a source of contamination of food, including chemicals, clothing and personal
belongings. Storage facilities must be located where there is no likelihood of stored
items contaminating food or food contact surfaces.
Toilet facilities
Adequate toilets must be available for the use of food handlers.
Food transport vehicles

Vehicles used to transport food must be designed and constructed to protect food if
there is a likelihood of food being contaminated during transport. Parts of vehicles used
to transport food must be designed and constructed so that they can be effectively
cleaned.
Food contact surfaces in parts of vehicles used to transport food must be designed and
constructed to be effectively cleaned and, if necessary, sanitised.
Maintenance
Regular maintenance is essential to ensure the premises, fixtures, fittings and
equipment are maintained in a good state of repair and working order, so as not to
compromise food safety and suitability.
Food premises, fixtures, fittings and equipment and those parts of vehicles that are
used to transport food need to be properly maintained to:
 prevent contamination of food from flaking plaster, paint, timber, broken glass,
leaking pipes, etc.;
 enable effective cleaning and, if necessary, sanitising;
 ensure pests do not gain access to the building or vehicle from holes in ceilings,
walls, etc.;
 ensure the equipment works as intended; and
 ensure any chipped, broken or cracked eating or drinking utensils are not used.
Calibrating thermometers
All facilities are required to have at least one probe thermometer accurate to +/-1°C,
available for use at all times. Your thermometer does not have to be expensive, but
must meet the minimum requirements.
To ensure your thermometer meets the required accuracy, you will have to calibrate it
regularly. It is recommended that this is done around once every six (6) months. This
frequency may vary depending on the use of the thermometer.
If you are calibrating your thermometer yourself, it is important to use both the ice point
and boiling point methods to ensure the thermometer is accurate in its upper and lower
ranges.
Ice point calibration

To calibrate your thermometer using the ice point calibration method, follow these
steps:
1. Fill a plastic container with crushed ice;

2. Mix enough chilled water to produce slurry, but not enough to float the ice;
3. Stir the slurry vigorously, insert the probe of the thermometer into the iced slurry;
4. Wait for at least three minutes and then record the reading;
5. To ensure the readings are correct and accurate, take readings at least two minutes
apart and the results should be within 1°C of each other. The reading should be 0°C
(if the readings do not agree then you should have the thermometer replaced or
serviced); and
6. Record your readings.
Boiling point calibration

To calibrate your thermometer using the boiling point calibration method follow these
steps:
1. Heat a saucepan of water on the stove;

2. Wait for the water to come to a continuous rolling boil;
3. Insert the probe of the thermometer into the water;
4. Wait for at least three minutes and then record the reading;
5. To ensure the readings are correct and accurate, take readings at least two minutes
apart and the results, should be within 1°C of each other. The reading should be
100°C (if the readings do not agree then you should have the thermometer replaced
or serviced); and
6. Record your readings.
Mechanical calibration
Some more expensive thermometers come with a mechanical calibration unit. Follow
the manufacturer’s directions on calibrating your thermometer this way. Alternatively,
you may be able to return your thermometer to the manufacturer for calibration.
Support program 2 – Cleaning and Sanitising
What is cleaning?
Cleaning in the food industry is a process that removes visible contamination such as
food waste, dirt and grease from a surface. This process is usually achieved by the use
of water and detergent. Micro-organisms (bacteria etc) will be removed, but the
cleaning process is not designed to destroy micro-organisms.
What is sanitising?
Sanitising is a process that destroys micro-organisms, thereby reducing the numbers of
micro-organisms present on a surface. This is usually achieved by the use of heat and
chemicals or chemicals.
Cleaning and sanitising should usually be done as separate processes. A surface
needs to be thoroughly cleaned before it is sanitised as sanitisers are unlikely to be
effective in the presence of food residues, grease and detergents.
What needs to be cleaned and sanitised?

Anything that comes into contact with food must be cleaned and sanitised. Items which
do not come into contact with food need only be cleaned. The table below gives some
examples.
Items to be cleaned and sanitised Items to be cleaned
Plates and bowls Floors
Cutlery Walls
Glasses, cups and mugs Ceilings
Utensils for preparing and serving food Rubbish bins
Cutting boards Windows
Preparation benches Refrigerators
Storage containers and trays Cool rooms and freezer rooms
Food display units Light fittings
Food preparation sinks Cupboards and shelves
Hand wash basins Cleaning equipment (mop, buckets etc)
Processing fresh food using dirty equipment will transfer contamination and possibly
harmful bacteria. Food utensils and equipment must be cleaned and sanitised before
each use and between being used for raw food and ready-to-eat food. Equipment and
utensils may also need to be cleaned and sanitised if they have been used for long
periods to prepare or process potentially hazardous foods, eg. meat slicers. The
surfaces that food may come in contact with must also be cleaned and sanitised.
Planning for cleaning

When planning your cleaning and sanitising program, remember the following points:
 start at the back and work towards the front. Start high and work your way down;
 single-use paper towels are better than cloths. If you use cloths, they must be
washed in hot water and allowed to dry after every use;
 use the right size brush or cleaning tool for each task;
 use food-grade detergents and sanitisers, always following the manufacturers
instructions;
 clean as you go;
 keep cleaning chemicals away from food storage areas;
 disassemble equipment such as the meat slicer before starting to clean it;
 a dishwasher will sanitise most small equipment, cutlery, plates and glasses, but
drip-dry equipment or use clean tea towels where this is not possible;
 educate staff on correct cleaning and sanitising procedures;
 provide regular checks on cleaning carried out and instruct staff where required;
 make sure the containers for garbage and recycled matter are large enough for the
amount of waste you produce and are capable of being easily cleaned; and
 ensure that all equipment used for cleaning (eg. mops, buckets, cloths, brooms etc)
are also kept clean.
Cleaning procedures and records

A cleaning procedure is a set of written instructions that describe everything that needs
to be done to keep your business clean. It sets out the tasks of cleaning and sanitising,
how often each job needs to be done, how it should be done, and who should do it.
A cleaning record is a way of documenting that the cleaning tasks have been done by
the responsible personnel.
What does a cleaning procedure and record look like?

Begin at the back of your premises, write down every piece of equipment that needs to
be cleaned as you walk towards the front.
Then, write down how you will clean that piece of equipment, how often you will clean
it, what materials and chemicals will be used and who will do the cleaning. These
instructions will be noted on the cleaning procedure.
Development tools of both the cleaning procedure and cleaning record are provided in
Know Your Food Business. Details of where to get this booklet are in Appendix 1.
Six steps to proper cleaning

1. Pre-clean: scrape, wipe or sweep away food scraps and rinse with water;
2. Wash: use hot water and detergent to take off any grease and dirt. Soak if
needed;
3. Rinse: rinse off any loose dirt or detergent foam;
4. Sanitise: use a sanitiser to kill any remaining germs;
5. Final rinse: wash off sanitiser (read sanitiser’s instructions to see if you need to do
this); and
6. Dry: allow to drip-dry if not possible, dry with a clean tea-towel.
How to sanitise
Most food poisoning bacteria are killed if they are exposed to chemical sanitisers, heat,
or a combination of both.
To sanitise:
 soak items in water at 77°C for 30 seconds; or
 use a commercial sanitiser following the manufacturer’s instructions; or
 soak items in water which contains bleach. The water temperature required will vary
with the concentration of chlorine. The table following shows the amount of bleach
required and the corresponding water temperature to make sanitising solutions.
With household bleach With commercial bleach

(4% chlorine) (10% chlorine)
Minimum
water 49°C 38°C 13°C 49°C 38°C 13°C
temperature
Concentration
25 ppm 50 ppm 100 ppm 25 ppm 50 ppm 100 ppm
required
5 litres 3.12 mL 6.25 mL 12.5 mL 1.25 mL 2.5 mL 5 mL
10 litres 6.25 mL 1.5 mL 25 mL 2.5 mL 5 mL 10 mL
15 litres 31.25 mL 62.5 mL 13.5 mL 12.5 mL 25 mL 50 mL
ppm – parts per million
Support program 3 – Personal hygiene and
health of food handlers
What about personal hygiene?

Food handlers’ personal hygiene practices and cleanliness must minimise the risk of
food contamination.
The most important things food handlers need to know are that they must:
 do whatever is reasonable to prevent their body, anything from their body or
anything they are wearing, coming into contact with food or food contact surfaces;
 do whatever is reasonable to stop unnecessary contact with ready-to-eat food;
 wear clean outer clothing, depending on the type of work they do;
 make sure bandages or dressings on any exposed parts of the body are covered
with a waterproof covering;
 do not eat over unprotected food or surfaces likely to come in contact with food;
 do not sneeze, blow or cough over unprotected food or surfaces likely to come into
contact with food;
 do not spit or smoke where food is handled; and
 do not urinate or defecate except in a toilet.
Hand washing
Food handlers are expected to wash their hands whenever their hands are likely to
contaminate food. This includes washing their hands:
 immediately before working with ready-to-eat food or after handling raw food;
 immediately after using the toilet;
 before they start handling food or go back to handling food after other work;
 immediately after smoking, coughing, sneezing, using a handkerchief or disposable
tissue, eating, drinking or using tobacco or similar substances; and
 after touching their hair, scalp or a body opening.
How should food handlers wash their hands?

1. Use the hand washing facilities provided by the business;
2. Clean their hands thoroughly using soap;
3. Use warm running water; and
4. Dry their hands thoroughly on a single use towel or in another way that is not
likely to transfer disease-causing organisms onto the hands.
The food safety supervisor must also oversee personal hygiene requirements that aim
to prevent contamination of the food resulting from the actions of a person handling
food. Preventative measures include:
 washing hands;
 wearing clean clothing;
 avoiding contact with food; and
 covering wounds.
For more information, see the section on skills and knowledge.
Food businesses have specific responsibilities relating to the health of people who handle
food, the provision of hand washing facilities, telling food handlers of their health and
hygiene obligations and respecting the privacy of food handlers.
The health of food handlers

It is very important that people who may be suffering from or carrying certain illnesses
or suffering from some conditions do not handle food or food contact surfaces. This is
particularly important if they are likely to contaminate food while they are working.
If a food handler has …… The food handler will ……
One or any of the following symptoms of 1. Immediately inform the food safety
foodborne disease: supervisor
2. Seek medical attention
 diarrhoea
3. Not return to work until they have
 vomiting
been symptom free for 48 hours
 sore throat with fever
 fever
 jaundice
Been diagnosed with any of the following 1. Cease all contact with food and food
foodborne diseases: contact surfaces
2. Not return to food handling duties
 Hepatitis A
until medical clearance is provided
 Norovirus
 Typhoid fever
 Shigellosis
 Staphylococcal or Streptococcal
disease
An exposed wound or cut or infected skin Cover with a bandage and highly visible
sore waterproof colouring
Any discharge from their ears, nose or Take medication to stop any nasal or
eyes other discharge that may contaminate
food
The supervisor will not disclose any of the above medical information to anyone with
the exception of the proprietor of the business or a food enforcement officer, without
the consent of the food handler. The company will not use this information for any
purpose other than to protect food from contamination.
Support program 4 – Temperature control
Temperature control and monitoring is usually the first thing people think of and do to
ensure safe food. The basis of Temperature control is to prevent the multiplication of
food poisoning bacteria by either lowering or raising the temperature to a point where
the bacteria either die or stop multiplying.
However, bacteria require certain environmental conditions for optimal growth. These
are:
 temperature (between 5°C and 60°C – the temperature danger zone);
 time (bacteria double every twenty (20) minutes in optimal conditions);
 pH (around 7 or neutral);
 water; and
 protein (food source).
By controlling, one or more of these elements, you can control bacterial growth. Water
and pH are controlled in manufactured products such as tinned, pickled or dried foods.
You can easily manage time and temperature of your food.
The use of time as a control for ready to eat potentially

hazardous food
You are required to maintain the temperature of potentially hazardous food either at or
below 5°C or at or above 60°C at all times, unless the food business can demonstrate
that maintaining food at another temperature for a specific length of time will not
adversely affect the microbiological safety of the food.
It is very difficult for most food businesses to scientifically demonstrate alternative time
and temperature combinations to ensure safe food. Safe Food Australia: A guide to the
food safety standards (2nd Ed. Jan 2001) provides advice to food businesses on the
use of time as a control for potentially hazardous foods through the 4-hour/2-hour
guide.
As a general rule, the total time that a ready-to-eat potentially hazardous food can be at
temperatures between 5°C and 60°C is 4 hours. The 4-hour limit is based on a worst-
case scenario. After this time the food must be discarded. The total time is the sum of
the time the food is at temperatures between 5°C and 60°C after it has been cooked or
otherwise processed to make it safe. For example, if raw meat is cooked, count the
time the food is at temperatures between 5°C and 60°C after it is cooked.
It is safe for potentially hazardous food to be between 5°C and 60°C for a limited time
because, as discussed earlier, food poisoning bacteria need time to grow to unsafe
levels.
The ‘2 hour/4 hour guide’ is summarised below.
Any ready-to-eat potentially hazardous food, if it has been at temperatures between
5°C and 60°C:
 for a total of less than 2 hours, must be refrigerated or used immediately;
 for a total of longer than 2 hours but less than 4 hours, must be used immediately; or
 for a total of 4 hours or longer, must be thrown out.
However, as catering operations are considered high risk situations, it is strongly
recommended that operations discard any food that has been between 5°C and 60°C
for a period of 2 hours or more.
If you wish to maintain potentially hazardous food between the temperatures of 5°C and
60°C for time periods longer than the 2 hours and 4 hours specified above, you will need to
be able to demonstrate that the extension in time will not compromise the safety of the
food. For example, if a potentially hazardous food will be stored at a maximum temperature
of 15°C, it will be able to be safely kept at this temperature for longer than 4 hours.
However, food businesses will need to be able to justify this extension on the basis of
sound scientific evidence, as the amount of time that is safe will vary depending on the type
of food and the pathogens of concern.
Use of time as a control for cooked and cooled

potentially hazardous foods
You can still utilise the ‘2 hour/4 hour guide’ for potentially hazardous food that has
been cooked and cooled, provided you can demonstrate that the food was cooled in
accordance with the following procedure:
 cooled from 60°C to 21°C within 2 hours; and
 cooled from 21°C to 5°C within a further 4 hours.
In order to cool food within these timeframes, you may need to alter the way you cool
foods. Some examples may be:
 divide large volumes of cooked foods into smaller containers;
 cut or divide large roasts into smaller portions; and
 allow plenty of space between cooling items to allow circulation of cold air.
Use of time as a control for food that has been cooked

by another business
If you wish to utilise the ‘2 hour/4 hour guide’ for potentially hazardous food you have
not cooked or otherwise processed to ensure its safety, you will need to know the
temperature history of the food. You will need to know whether, following the cooking
or other process step, the food has spent any time at a temperature between 5°C and
60°C. If any of the available time has been ‘used up’ before you receive the food, this
time must be counted. If you do not know the temperature history of the food and are
not able to obtain this information, you cannot make use of time to control the growth of
food-borne pathogens and must keep the food at or below 5°C or at or above 60°C.
Support program 5 – Pest control
What is a pest?
A pest is any animal that could contaminate food, either directly or indirectly. It
includes, but is not limited to, birds, rodents, insects and arachnids (spiders).
Preventing pests
You must prevent pests, to the extent that it is practicable, from entering your premises
and eradicate any pests that do enter. Excluding pests reduces the opportunities for
contamination of food. Pests transmit spoilage and food poisoning micro-organisms,
damage food and food packaging and might contaminate food with their bodies,
faeces, urine and hair. In addition to contaminating food, rats and mice might nest in
roof spaces and damage cables and pipes by gnawing.
The type of pest-proofing measures required will vary across Queensland. However,
there are many well-known measures that will limit access by pests, such as:
 pest-proof doors and entrances into the building with flyscreen doors or self-closing
doors;
 install mesh screens at opening windows or other ventilation openings;
 ensure drains, grease traps and ventilation pipes are sealed;
 seal openings where pipes pass through external walls to prevent pests such as rats
and mice entering food handling areas; and
 install appropriate flashing to the base of wooden doors if there is a problem with
mice gaining access through doorways.
It is not intended that premises be pest-proofed when there is no likelihood of pests
gaining access. In some instances the exclusion measures may be more appropriate to
the whole complex, as in the case of a shopping mall containing a food hall.
You must also prevent the provision of harbourage for pests. Places in the premises
that may provide harbourage should be eliminated. For example, where practicable,
boxed-in areas that are difficult to completely seal should be opened up or provided
with access for inspection and cleaning.
Due to the nocturnal habits of most pests, contamination of food may go unnoticed for
some time until the infestation is large enough for pests to be spotted. In addition, it is
difficult to eliminate large infestations.
How often do I need to spray?

Regular treatment by a professional Pest control operator is strongly recommended as
they are skilled in the safe application of pesticides in a food premises. There is no
prescribed frequency for treatment, as this will vary depending on the requirements of
the premises and the product used by the Pest control operator.
Support program 6 – Waste management
Storage of garbage and recyclable matter

You must have storage facilities for garbage and recyclable matter suitable for the
volume and types of garbage and recyclable material produced. They must not provide
a breeding ground for pests and must be capable of being easily and effectively
cleaned.
Storage facilities are intended to include all the areas and equipment used in
connection with garbage and recyclable material storage. It includes:
 outside storage areas where bins are stored;
 garbage rooms or refrigerated garbage rooms;
 garbage chutes;
 bins, hoppers and other storage containers whether used outside the buildings or in
food handling areas; and
 compactor systems and the rooms in which they are kept.
‘Garbage and recyclable matter’ includes food waste, paper, cardboard, glass, metal
(whether recycled or not) and any other waste material produced by the business that
has to be stored before it is removed.
The outside area or room that houses the containers must also be adequate for the
volume and types of waste. There is no requirement to use refrigerated garbage rooms
although this may be necessary for some businesses to prevent putrefaction and odour
problems.
The areas and bins where garbage and recyclable matter is stored must be able to be
easily and effectively cleaned. Your food safety program should cover the process of
storage and removal of garbage and recyclable matter, along with the process and
frequency for cleaning storage area and bins.
A food business must maintain the food premises to a standard of cleanliness where
there is no accumulation of garbage, except in garbage containers; recycled matter,
except in containers; food waste; dirt; grease; or other visible matter.
Waste food must be separated from other foods so that it cannot be used for human
consumption. Waste food can include:
 food which has been left over by a customer;
 food which may have been contaminated and unsafe to consume;
 food that may be contaminated by pests, dirt or dust;
 food that may be contaminated by chemicals;
 food which is past its “use by” date;
 food that has been outside temperature control; and
 recalled food.
Support program 7 – Product recall schedule
Food manufacturers, wholesalers, distributors and importers are required to have a
written Food recall plan. While your catering or retail premises may not operate as one
of the above business types, they may be part of another business’ recall plan and
therefore are likely to play an important part in the retrieval of recalled food.
If you are informed that food that you use is subject to a recall, you will be notified
either by the supplier or by Queensland Health with information regarding the product
affected (eg. food type, brand name, package description and size, batch number,
flavour line or similar identification). It will also include information on what to do with
the product.
If you are required to remove recalled stock from sale, you must ensure the food is:
 removed from sale immediately;
 clearly identified as recalled food; and
 held and kept separate from all other foods until it is disposed of in accordance with
the instructions provided as part of the recall. Instructions will be provided by either
the supplier of the food, or directly from the government enforcing the recall process.
If you are still unsure of what to do in the event of an official food product recall, an
environmental health officer in a Queensland Health Public Health Unit will be able to
provide specific advice.
If you think you are required to develop a Food recall system, contact your local Public
Health Unit to discuss the requirements. Information on how to obtain a copy of the
Food Industry Recall Protocol can be found in Appendix 1 – List of resources.
Support program 8 – Customer complaints
It is important to determine the cause of a customer complaint so that you can prevent
the problem from re-occurring.
If a complaint is received, the following actions should be taken:
 record when the complaint was reported, the person who reported the complaint and
the product the complaint is related to;
 record details such as pack size, weight and batch number if appropriate or a
general description of a menu item, ingredient or dish;
 when these details have been recorded you will need to check the other records,
such as food receipt and storage to determine if there were any problems detected;
and
 if you find that the complaint may have resulted from lack of knowledge by staff,
limited storage space, cross contamination, pests or as a result of products supplied
by your supplier, then you will need to record what steps you followed to prevent the
problem from re-occurring. This may also include amending your food safety
program to prevent recurrence of the problem.
Examples of possible actions to take to prevent complaints from reoccurring are:

 re-training staff in the proper implementation of the food safety program;
 improve or update the maintenance of buildings or equipment; and
 if the supplier provided a poor quality product, you will need to inform the supplier
and note the action taken by the supplier to prevent this problem happening again. If
you have continuous problems with a supplier you should change to a supplier who
can provide you with a constant quality product.
Support program 9 – Skills and knowledge
Staff responsibilities
An employee schedule allows you to record relevant information about the duties of
employees involved in the handling of food. Assigning duties required by the food
safety program to an individual or a position ensures that the duties are completed.
In this section, it is not necessary to assign duties to a specific person. If your food
service operation rotates staff through different roles or shifts, it is sufficient to assign
duties to a position. This means that whatever staff member is undertaking the position,
the duties will be identical.
Food handlers in your premises are required to comply with your food safety program.
The form may be used as a guide to recording employee’s duties.
In addition, where the food safety program requires information that is already
managed in another section of your premises, there is no need to duplicate it. For
example, if you are requested to develop a list of staff and their food handling duties,
you can reference existing job or position descriptions, work orders or other similar
documents.
Food handler skills and knowledge

Food handlers are required to have skills and knowledge in food safety and food
hygiene that is appropriate to the activities they perform.
The requirements for food handlers are identical to those for the designated food safety
supervisor. However, food handlers are only required to acquire the skills and
knowledge they need to perform their activities. For example, a food handler who is
only responsible for serving food needs only skills and knowledge relating to serving
food.
All food handlers and supervisors of food handling operations are required to have an
adequate level of skills and knowledge of food safety for the work they do. The only
exemption is for food handlers involved in charitable or community fundraising events
that sell food that is not potentially hazardous or that will be eaten immediately after
being cooked thoroughly. The requirements for skills and knowledge are contained in
Food Safety Standard 3.2.2 Food Safety Practices and General Requirements. Specific
training competencies in Queensland should be checked with your local government.
Strategies to ensure food handlers have the skills and

knowledge required
 provide new and existing staff with a copy of Support Program 3 - Personal hygiene
and health of food handlers and advise staff of their obligations as food handlers for
each task that they do;
 staff, supervisors and managers should attend food safety courses conducted by
local government or industry bodies;
 in-house training by business employees or the proprietor;
 distribution of relevant documentation to employees;
 having operating procedures in place that clarify the responsibilities of food handlers
and supervisors;
 hiring a consultant to present a course to business employees; and
 formal training courses.
Examples of skills and knowledge required:
 receipt eg. check that potentially hazardous foods are delivered below 5°C or above
60°C;
 storage eg. store food in sealed containers to protect it from contamination;
 processing eg. cool potentially hazardous food from 60°C to 21°C in 2 hours and
from 21°C to 5°C within a further 4 hours;
 display eg. supervise food display to prevent contamination from customers;
 packaging eg. only use packaging material that is not likely to contaminate food;
 transport eg. transport potentially hazardous food under temperature control;
 disposal eg. identify and separate food for disposal; and
 recall eg. have a recall system in place if you are involved in wholesale supply,
manufacture or importation.
Support program 10 – Staff training
Developing and maintaining staff training will enable staff to meet the skills and
knowledge requirements of the Food Safety Standards and comply with the food safety
program. These standards require anyone undertaking or supervising food handling to
have skills and knowledge of food safety and food hygiene matters, appropriate to their
work activities.
Formal training is not necessarily required by all staff. Training can be defined as
anything that increases the skills and knowledge of food handlers. There are many
different things you can do and factors you should take into account to ensure that food
handlers have the skills and knowledge they need for their work.
Examples:
 ‘in house’ training by other staff, the owner of the business or using a suitable
training kit;
 giving staff food safety and food hygiene information from reliable sources to read;
 developing standard operating rules and induction documents based on food safety
requirements that set out the responsibilities of food handlers and their supervisors;
 signs located throughout work area (eg. poster on how to wash hands located over
hand basin);
 sending staff to food safety courses run by industry associations or hiring a
consultant to run a course for the staff; and
 recruiting staff with formal industry-based training qualifications.
You can choose the approach that best suits your operation, provided you are
confident that staff have the skills and knowledge needed for the work they do. A
sample of a food handler skills and knowledge checklist that can be used to ensure
food handlers have the appropriate range of specific skills, knowledge and
responsibilities of their duties is included in the checklists following.
Checklists
Food handler skills and knowledge checklist

As a food handler, you have certain legal obligations to help protect both your
customers and you from potential food borne illness. Please complete this checklist
after completing your food safety training. If you have any questions, ask your
supervisor for advice.
Place your initials in each box once you have understood each section. It is important
that you understand these obligations, so please ask for clarification from your
supervisor if you require assistance.
Legal obligations
Obligations Food handler signature
As a food handler, I must take all reasonable measures not to

handle food or surfaces likely to come into contact with food in
a way that is likely to compromise the safety and suitability of
food.
As a food handler, if I have a condition or a symptom that

indicates that I may be suffering from a food borne disease, or
if I know I am suffering from a food borne disease, or that I am
a carrier of a food borne disease, whilst at work I must:
 report this to my supervisor;
 not engage in any handling of food where there is a
likelihood that I might contaminate food as a result of the
disease or condition; and
 take all practicable measures to prevent food from being
contaminated as a result of the disease or condition if my
supervisor allows me to do other work on the food
premises.
As a food handler, I must notify my supervisor if I know or

suspect that I may have contaminated any food that I have
handled.
As a food handler, when engaging in any food handling

operation, I must:
 take all practicable measures to ensure my body, anything
from my body, and anything I am wearing does not
contaminate food or surfaces likely to come into contact
with food;
 take all practicable measures to prevent unnecessary
contact with ready-to-eat food;
 ensure my outer clothing is of a level of cleanliness that is
appropriate for the handling of food that I am involved with;
 cover any exposed bandages and dressings with highly
visible waterproof coverings;
 not eat over unprotected food or surfaces likely to come into
contact with food;
 not sneeze, blow or cough over unprotected food or
surfaces likely to come into contact with food;
 not spit, smoke or use tobacco or similar preparations in
areas in which food is handled; and
 always use the designated toilet facilities.
As a food handler, I must wash my hands:
 whenever they are likely to be a source of contamination of
food;
 immediately before working with ready-to-eat food or after
handling raw food;
 immediately after using the toilet;
 before commencing or re-commencing handling food;
 immediately after smoking, coughing, sneezing, using a
handkerchief or disposable tissue, eating, drinking or using
tobacco or similar substances; and
 after touching my hair, scalp or a body opening.
As a food handler, I must wash my hands in the manner
described below, when engaging in a food handling operation
that involves unprotected food or surfaces likely to come into
contact with food:
 with warm running water; and
 using soap
Keeping your program current
Amendment worksheet
The amendment worksheet is a means of recording any changes you have made to
your food safety program. Remember that any major process changes will require your
program to be re-submitted to the local government for accreditation. If you are unsure
if your changes are considered major, contact your local government for assistance.
Name of Details of Removal New document Old document

document amendment document authorisation removed by:
amended authorisation date
date
Are you ready to be audited?
Audit readiness checklist
The audit readiness checklist is designed as a final check to ensure that you have
completed all of the necessary parts of the food safety program development tool before
you submit your program for accreditation. It is not meant to ensure that you have
completed all the steps correctly. This will be determined by your local government when
they accredit and audit your program.
Note: Tick the box for each activity you have completed, but also tick the box if this
activity is not relevant to your business activities.
Have you completed all information to identify the premises at which this food
safety program will be implemented and the person(s) responsible for its
implementation and ongoing management?
Have you identified all food handling processes?
Activity 1 – Purchasing
Activity 2 – Receiving
Activity 3 – Dry storage
Activity 4 – Cold storage
Activity 5 – Freezer storage
Activity 6 – Thawing
Activity 7 – Preparation
Activity 8 – Cooking food
Activity 9 – Cooling food
Activity 10 – Reheating and hot holding
Activity 11 – Serving, self-service and displaying food
Activity 12 – Allergens, packing and labelling
Activity 13 – Transporting food
Activity 14 – Off-site events
Identified and documented all of the records and supporting documents that
need to be kept?
Planned appropriate food safety and hygiene training for all food handlers and
managers involved with handling food and the implementation of the food
safety program?
Congratulations. If you have ticked every box above, you are ready to submit your food
safety program to your local government. Contact details are listed in Appendix 1.
Frequently asked questions
You can use this section to get a brief answer to frequently asked questions regarding
food safety programs. Please note that responses to these frequently asked questions are
based on the requirements of Queensland’s food safety legislation and are not reflective
of other policies or requirements on your premises, such as infection control practices.
FAQ Answer
How often do I need to monitor: There is no prescribed frequency for monitoring

controls in your food safety program. The appropriate
 refrigeration units
frequency must be determined on a case by case
 other temperatures basis. The environmental health officer from your
 personal hygiene local government can assist in determining an
 cleanliness appropriate frequency for your premises that will
 food receipt provide sufficient historical information without
imposing resource intensive work practices.
Do I need to make up a dummy plate A dummy plate may be an effective means of verifying
to verify my processes? the food service process. However, as with
monitoring, there is no prescribed frequency on how
often this should occur.
What is the 2 hour/4 hour guide? The 2 hour/4 hour guide is a scientifically validated
method of using time to control the safety of ready-to-
eat potentially hazardous food. See support program
4.
Skills and knowledge is the requirement for all people
What is skills and knowledge?
involved
in the handling of food to understand and demonstrate
appropriate food safety and food hygiene practices.
Do I need to go to a training course No. Skills and knowledge for food handlers can be
to get skills and knowledge? obtained in many ways beyond formal training
courses. However, contact your local government for
information relating to the competencies required for a
food safety supervisor.
Can I set my controls more stringent Yes. However, when your premises is audited, you
than the legislative requirements? need to demonstrate that you are complying with the
requirements of your food safety program.
Can I designate more than one food Yes. Many facilities will have to have more than one
safety supervisor? person as a food safety supervisor who must be
reasonably available while food handling is being
undertaken.
What skills and knowledge does the The food safety supervisor must have the same skills
food safety supervisor need? and knowledge as all food handlers which they
supervise. In addition, food safety supervisors must
also meet certain competencies in food safety. Your
local government will be able to advise you of these
competencies.
Food is considered to be unsafe if it is likely to cause
What is safe and suitable food?
physical harm (eg illness). Unsuitable food is
damaged or deteriorated in a way to prevent its use
(eg mould growth, foreign objects).
Chlorine bleach is an acceptable chemical bleach for
Can I use bleach to clean my
use in sanitising food contact surfaces and utensils.
benches?
Can I accept a product with broken No. The Food Safety Standards specify that you must
packaging? only accept food that is protected from the likelihood
of contamination. Food receipt is the first point that
you have real control over the safety of food. When
you receive food in broken packaging, you cannot be
sure that it has not been contaminated and should be
returned to the supplier.
Can my food safety program be Queensland Health is currently consulting with

used for national accreditation? national bodies to establish recognised food safety
programs developed under Queensland’s legislative
requirements for national accreditation purposes.
Information will be distributed at the outcome of this
consultation.
Do I have to wear hairnets, hats or No. Hairnets and gloves are not a mandatory
gloves to handle food? requirement of food legislation. However, food
handlers are required to prevent food being
contaminated by anything from their body (eg. hair,
fingernails, bandaids, jewellery etc).
Hairnets, hats and gloves may be the most effective
means to prevent contamination, depending on the
nature of your food handling activities.
Do I have to have a thermometer? Yes. All food premises are required to have at least
one probe thermometer accurate to +/- 1°C on the
premises.
How do I check the temperature of It is not expected that the temperature of these items
packaged foods (eg. milk, packaged be measured by breaking the packaging at the point of
frozen chickens)? food receipt. This may lead to issues of contamination
if undertaken outside in a delivery area. The most
appropriate method is to place your thermometer
between two packages (eg. between 2 bottles of milk).
If this method is used, it may
take a slightly longer period for your thermometer to
adjust and provide an accurate temperature.
Can the “cook’s dishes” be washed The Food Safety Standards require fixture, fittings and
in the sink that is used to wash equipment adequate for producing safe and suitable
vegetables and salad ingredients? food.
Does the sink have to be sanitised
If you regularly wash fruits and vegetables, you will be
between use?
required to have a designated food preparation sink.
This sink should not be used for washing equipment
and utensils or hand washing. The food preparation
sink must also be sanitised before being used for
washing foods.
Are the kitchen and other areas (eg. There is no restriction of access in Queensland’s
coolrooms) restricted to access only legislation.
by food handlers?
However, any person who enters a food premises has
a responsibility to ensure they do not contaminate
food or act in a way that may cause food to become
unsafe or unsuitable. This includes how they store
their food (eg. if they put their lunch in the cool room),
not sitting on benches, not smoking, spitting etc and
not handling food unless they have appropriate skills
and knowledge to do so.
Record 1 – Approved suppliers list
Supplier Details of supplier Product Description Approved Date
No. (Name, address, supplier approved
contact details)
Corrective Action – Reject suppliers that do not supply food in the approved manner (see record 2)
Record 2 – Approved food supplier agreement
form
Supplier:
Address:
Phone:
Goods supplied:
Frequency of delivery:
Daily Weekly Fortnightly Monthly Irregularly
General requirements for the products:

All food products are to be supplied in good, fresh condition, free from any odour,
discolouration or signs of spoilage or contamination and under temperature control (ie
below 5°C or above 60°C).
Package and labelling requirements:

All food products are to be delivered in food grade containers that are free from
chemical or physical contaminants. Labelling shall comply with the requirements of the
Food Standards Code.
Transport requirements:
All food products are to be transported in clean food transport vehicles. The foods are
not to be transported in direct contact with meat, animals, plants, pests or chemicals or
exposed to sunlight. All potentially hazardous foods (dairy foods, meat, fish and
smallgoods) must be transported under refrigeration at or below 5°C for cold food and
at or above 60°C for hot food. Frozen food is to be delivered frozen hard (not partially
thawed). If food is transported between 5°C and 60°C, it must be demonstrated that the
temperature of the food, having regard to the time taken to transport the food, will not
adversely affect the microbiological safety of the food.
Conditions for supply:

It is required that all foods supplied comply with the Food Standards Code at all times.
Failure to do so will result in refusal of the goods.
Suppliers’ acceptance:
Name:
Position:
Date: Signature:
Business acceptance:
Name:
Position:
Date: Signature:
Record 3 – Incoming goods
Time Date Supplier Product Temp °C Visual Accepted/ Designated Corrective action Checked by
No. check Rejected storage area
Corrective Action – Reject food that does not pass the visual check or is not delivered at the required temperature
Temperature information
 Cold foods – at or below 5°C
 Frozen foods – Frozen hard (does not include partially thawed)
 Hot foods – at or above 60°C Note: If you receive bulk orders that already have an
Designated storage areas itemised receipt, you may wish to attach the receipt (or a
copy) to this record sheet and then complete only summary
The incoming goods should be stored in the relevant areas as soon as possible, these include: details in this record.
 Refrigerators/freezers/coolrooms
 Dry storage
 Hot holding equipment
Visual check
 Use by date/Best before date (Foods past the use by date are prohibited from being sold. Foods past best before date can be sold provided the food is not
damaged, deteriorated or perished)
 Packaging (damaged, deteriorated, perished or appropriate material)
 Labelling (name of food, name and address of supplier, lot identification)
 Pest contamination (droppings, eggs, webs, feathers etc)
 Foreign objects (dirt, metal, hair)
 Delivery truck (clean, not carrying chemicals or other contaminants in the same area as food)
Record 4 – Food recall
Supplier/Manufacturer Reason for Product Batch code Use by date No. of units Corrective Checked by
recall in stock action
Record 5 – Customer complaints
Date Time Complainants name Details of complaint Investigation details Corrective action Checked by
and contact details
Record 6 – Temperature control log
Date/Time Unit/Food description Visual check Temp °C Corrective action Checked by
Temperature Information
 Cold foods – at or below 5°C
 Frozen foods – frozen hard (does not include partially thawed)
 Hot foods – at or above 60°C
Visual Check
 Use by date (foods past this date are prohibited from being sold)
 Best before date (foods past this date can be sold provided the food is not damaged, deteriorated or perished)
 Packaging (damaged, deteriorated or perished)
 Pest contamination (droppings, eggs, webs, feathers etc)
 Ensure raw foods are stored below ready to eat or cooked foods (cross contamination)
 Foreign objects (dirt, metal, hair)
Record 7 – The 2 hour/4 hour guide
Food description Date Time taken out of Activity Time placed back Total time Corrective action
temp control in temp control
Temperature control
 Maintain potentially hazardous food at a temperature of 5°C or below or 60°C and above. If food is kept between 5°C and 60°C, this temperature must be
monitored and recorded.
 Remember when using the 4-hour/2-hour guide, that time periods are cumulative – each time period that food is kept between 5°C and 60°C has to be added
up to reach a total time.
Corrective actions
 Potentially hazardous food that has been kept between 5°C and 60°C for less than two hours must be refrigerated or used immediately.
 Potentially hazardous food that has been kept between 5°C and 60°C for longer than two hours but less than four hours must be used immediately.
 Potentially hazardous food that has been kept between 5°C and 60°C for longer than four hours must be thrown out
Record 8 – Cleaning and sanitising
Daily cleaning and sanitising Week starting / / .
List areas or equipment to be cleaned on a daily basis.
Area/ Responsible Completed
Equipment person
M T W Th F Sa Su
Weekly cleaning and sanitising Week starting / / .

List all areas, equipment, etc to be cleaned once a week (or more
regularly than daily) and identify the person responsible.
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Checked by Checked by Checked by Checked by Checked by Checked by Checked by
Monthly cleaning and sanitising Month
List all areas, equipment, etc to be cleaned monthly (or more regularly than
weekly)
Wk starting / / . Wk starting / / . Wk starting / / . Wk starting / / .
Monthly task Resp Monthly task Resp Monthly task Resp Monthly task Resp
person person person person
Checked by Checked by Checked by Checked by
Quarterly / Yearly cleaning and sanitising Year

List all areas, equipment, etc to be cleaned yearly (or more regularly than monthly)
Task Resp person Date scheduled Date completed Checked by
Record 9 – Equipment maintenance and calibration of
thermometers
Date Area/Equipment Result (repair Corrective action Checked by
checked or service
required)
Record areas or equipment checked for defects. For example floors, walls and ceilings could be
checked monthly for any cracks or crevices. Thermometers must be accurate to within + /- 1 °C.
Record 10 – Pest control
Date Area checked/ Result (pests Action taken Checked by
treated found)
Record internal inspections conducted by your business for example once every 4 – 6 weeks.
Record external inspections/treatments conducted by your Pest control operator for example
once every 3 months.
Record 11 – Staff illness
Staff members name Date Type of illness Checked by
Staff should not return to handling food until they have received clearance from a medical
practitioner.
Record 12 – Staff training
Staff members name Date Description / details of Checked by
instruction / training
undertaken
Food handling - skills and knowledge

Food Safety Standard 3.2.2 requires that a food business must ensure that persons undertaking
or supervising food handling operations have appropriate skills and knowledge in food safety
and food hygiene matters for their level of food handling.
This standard does not require mandatory training to demonstrate appropriate skills and
knowledge, but recognises that skills and knowledge can be obtained in different ways.
Examples for obtaining the skills and knowledge required include:

 In-house training by business employees or the proprietor;
 Distribution of relevant documentation to employees;
 Having operating procedures in place that clarify the responsibilities of food handlers and
supervisors;
 Attendance at food safety courses run by local government or other bodies such as industry
associations;
 Hiring a consultant to present a course to business employees; and
 Formal training courses.
Record 13 – Off-site catering events
Part 1 – before the event checklist Yes No Corrective action
Does the site have adequate facilities for food
storage, preparation, cooking, reheating and hot
holding and display?
Have arrangements been made for equipment to
be made available if not already at the site?
Have transport arrangements been made to get
the food to the site, for cold, frozen and hot foods?
(refer to activity 13)
Are temperatures of chilled, frozen and hot foods
monitored on arrival?
Are products checked on arrival for
contamination?
Is all food protected from contamination?
Are products in appropriate packaging and
labelled correctly?
Are all the food suppliers included in your
Approved food suppliers list?
If not please record additional suppliers on
approved suppliers list.
Have arrangements been made to collect waste
during and after the event?
(refer to support program 6)
Have all staff been trained to follow the Food
Safety Program and have the appropriate skills
and knowledge to produce safe and suitable
food?
Are hand washing facilities, cleaning facilities and
cleaning materials available at the site?
(refer to support program 2 and 3)
Is potable water used for all food handling
activities?
If non-potable water is used, the food business
must demonstrate that non-potable water will not
adversely affect the safety of food.
Check that all equipment and utensils are clean
and ready for use.
Are there any signs of pest infestation at the site?
Are transport coolers or storage coolers stocked
with sufficient ice blocks?
Are cooked and raw foods separated in storage?
(refer to activity 3, 4 & 5)
Are all foods stored off the ground?
Part 2 – during the event checklist Date / / .
This record must be completed each day of the event
Checklist Yes No Corrective action
Are there any potentially hazardous foods not
stored under temperature control?
Record the temperature of food not stored under
Temperature control (refer to support program 4)
Check and record temperatures of cold foods in
storage/ on display (refer to support program 4)
Check and record temperatures of frozen foods in
Check and record temperatures of hot foods in
Is there any risk of cross contamination from raw
food to ready to eat foods?
Are separate utensils being used for different
foods?
Are staff checking cooked foods to make sure
they are fully cooked?
Are all foods on display protected from
contamination?
Are cooked hot foods displayed in adequate hot
holding equipment?
Are staff following good hygiene practices?
Is food waste disposed of appropriately?
Have all equipment and utensils been cleaned?
Has potentially hazardous food been kept
between 5°C and 60°C for less than two hours?
If yes the food must be refrigerated or used
immediately (refer to support program 4)
between 5°C and 60°C for more than two hours
but less than four hours?
If yes the food must be used immediately. (refer to
support program 4)
between 5°C and 60°C for more than four hours?
If yes the food must be disposed of immediately
Has all waste been removed from the site?
Record 14 – Food safety program review
Weekly food safety program review
Date of review: Reviewed by:
Activity Yes No Observation/Corrective action
1. Purchasing and receiving goods
 Are staff following the checks contained in
Activity 1 & 2?
 Have the following records been completed?
 Record No. 1– Approved food suppliers list
 Record No. 2 – Approved food supplier
agreement form
 Record No. 3 – Incoming goods
 Record No. 7 – The 4 hour/2 hour guide
2. Dry Storage
Activity 3?
 Record No. 8 – Cleaning and sanitising
 Record No. 10 – Pest control
3. Cold Storage
Activity 4?
 Record No. 6 – Temperature control log
 Record No. 7 – The 4 hour/2 hour guide
4. Frozen Storage
Activity 5?
5. Thawing frozen food
Activity 6?
6. Preparation
Activity 7?
7. Cooking food
Activity 8?
8. Cooling food
Activity 9?
9. Reheating and hot holding food
Activity 10?
10. Serving, self service and displaying food
Activity 11?
11. Food packaging and labelling
Activity 12?
 Record No. 4 – Food recall Record
 Record No. 5 – Customer complaints
 Record No. 9 – Equipment maintenance and
calibration of thermometers
12. Transporting food
Activity 13?
 Record No. 6 - Temperature control log
13. Off-site events
 Has the off-site events checklist been followed
and completed?
 Record No. 13- Off-site events
14. Other
 Have there been any changes in staff, processes
or activities?
 If so, have the necessary amendments to the food
safety program, records and task allocations been
made?
 Are any new or replacement
utensils/appliances/equipment needed?
 Have there been any changes to the cleaning
schedules?
 Have there been any problems with waste
disposal?
 Have any of the staff been ill, particularly with a
food-borne illness?
 Were there any food
complaints/incidents/recalls?
 Record No. 4 – Food recall
 Record No. 11 – Staff Illness/accidents
 Record No. 12 – Staff Instruction/training
Please record the details of any other issues identified and the corrective action
undertaken.
Activity Yes No Observation/Corrective action
Monthly food safety program review
Program component Yes No Observation/
Corrective action
1. Facility and equipment maintenance
 Has all equipment been checked?
 Is all equipment operating correctly?
 Has the entire food premises been thoroughly
checked for structural problems?
 Are there any structural problems?
 Has the following record been completed?
 Record No. 9 – Equipment maintenance and
calibration of thermometers
2. Temperature measuring devices
 Have all temperature-measuring devices been
checked for calibration?
 Are temperature measuring devices calibrated to
standard procedures?
 Do all staff know how to take accurate
temperatures with each temperature measuring
device?
 Record No. 9 – Equipment Maintenance and
Calibration of Thermometers
3. Pest control
 Are all activities and support programs followed
that identify where pests may breed or enter?
 Are all areas clean and free from food particles
and other waste that may attract pests?
 Has your premises been treated by your Pest
control operator at the correct intervals as in your
support program?
4. Staff Instruction/training
 Have all staff been instructed/trained so that they
have the appropriate skills and knowledge in food
hygiene and handling for the tasks they do?
 Do staff understand their food safety
responsibilities?
 Record No. 12 – Staff Instruction and Training
5. Customer complaints
 Are Customer complaints addressed?
 Are there any recurring problems identified as a
result of Customer complaints?
Annual food safety program review
Program component Yes No Observation/
Corrective action
Food Safety Program
 Have there been any changes to the forms used in
my food safety program?
 Are the activities listed in the flow diagram still
applicable to my business?
 Have there been any updates to the Tool?
 If so have the relevant sections in Food Safety
Program folder been replaced?
Food safety program audit
 Has an audit been conducted at the correct
frequency?
 Have any problems been identified?
 Have these problems been rectified?
Record keeping
 Are all records being filled out correctly?
 Are corrective actions being undertaken where
problems have been identified?
 Is additional training required?
 Note any problems
Please record the details of any other issues identified and the corrective action
undertaken.
Activity Yes No Observation/

Corrective action
Appendix 1 Local government contact details
Contact details for your local government can be found in the Business and
Government Listings in your local White Pages.
Alternatively you can obtain local government details from the following Department of
Infrastructure. Local Government and Planning website www.dilgp.qld.gov.au/local-
government-directory/
Useful Resources
Topic What it is Where to get it
Food Safety The national standards Food Standards Australia New

Standards governing operational and Zealand website
structural requirements in www.foodstandards.gov.au
food premises
Safe Food A guide to the Food Safety Food Standards Australia New
Australia Standards Zealand website
www.foodstandards.gov.au
Food Safety: An Standard process for Food Standards Australia New

audit system auditing food safety Zealand website
programs www.foodstandards.gov.au
Know your food A self-assessment checklist Queensland Health website

business for compliance with the www.health.qld.gov.au
Food Safety Standards
Management of A guideline endorsed under Queensland Health website

food safety the Food Act 2006 outlining www.health.qld.gov.au
programs, Food the requirements for the
Act 2006 administration,
accreditation, auditing and
enforcement of food safety
programs under the Food
Act 2006
Queensland Health
Tool for development of a food safety program – Retail & Catering
www.health.qld.gov.au

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Tool for

Catering and retail

What is the purpose of this document?

a) the food business involves off-site catering; or

What is a food safety program?

Why develop a food safety program?

How do I develop a food safety program?

What about existing documentation?

How do I have my food safety program accredited?

What services are provided by local government?

Overview of accreditation process

Trading name of licensed

Address of food business

Name of the local

Name of food safety

Food safety supervisors

How many meals do you

Do you undertake on-site Yes No

Do you undertake off-site Yes No

Do you deliver meals off-site Yes No

I (the applicant or licensee) declare that

Please keep the following records for this activity:

3. Is it at the correct temperature when it arrives, if it is potentially hazardous.

Controls and monitoring

Please keep the following records for this activity:

For off-site events:

Please refer to the following support programs:

Controls and monitoring

Please keep the following records for this activity:

For off-site events:

Please refer to the following support programs:

Controls and monitoring

Please keep the following records for this activity:

For off-site events:

Please refer to the following support programs:

Controls and monitoring

For off-site events:

Please refer to the following support programs:

Controls and monitoring

Please keep the following records for this activity:

For off-site events:

Please refer to the following support programs:

Controls and monitoring

Please keep the following records for this activity:

For off-site events:

Please refer to the following support programs:

Controls and monitoring

Please keep the following records for this activity:

For off-site events:

Controls and monitoring

Please keep the following records for this activity:

For off-site events:

Please refer to the following support programs:

Controls and monitoring

Please keep the following records for this activity:

For off-site events:

Please refer to the following support programs:

Controls and monitoring