KAA4057

Principles of food safety

RTO CODE: 45882 | CRICOS CODE: 04036M

 Principles of Food Safety

National Competency

SITXFSA008 Develop and implement a food safety program

Pre requisites

SITXFSA005 Use hygienic practices for food safety

SITXFSA006 Participate in safe food handling practices

 INTRODUCTION
Students must have completed the following pre requisites listed
below before undertaking KII4057. These two Units are delivered in
KII4056.

SITXFSA005 Use hygienic practices for food safety

SITXFSA006 Participate in safe food handling practices

This subject describes the performance outcomes, skills and

knowledge required to develop, implement and evaluate a
food safety program for all stages in the food production
process, including receipt, storage, preparation, service and
disposal of food. It requires the ability to determine program
requirements and prepare policies and procedures for other
personnel to follow.
Develop and implement a food
safety program
WHAT IS A FOOD SAFETY PROGRAM AND WHY IS
IT NEEDED?

A food safety program is a process of identifying

food safety hazards and developing a plan to control
or eliminate those hazards.
LIFT THE LID

• Learn more about food safety at the link below.

• Video:
https://www.youtube.com/watch?v=0J2Qv_72Xz
o (03:27)
LEGISLATION AND REGULATIONS
Your food safety program needs to comply with relevant laws
and regulations. The main legislation that businesses need to
follow is the Food Act 2006.
LIFT THE LID

To learn more about Food Standards ANZ watch the video

below.
Video: https://www.youtube.com/watch?v=XeMHXehEBHw
(02:09)
If you have already visited this link, you can move on or
review it to refresh your memory.
SHARE PLATE

In a small group, look up legislation and food safety standards.

Discuss the main purpose of these laws and regulations.
Website: https://www.legislation.gov.au/Details/F2011C00551
Website:
https://www.legislation.qld.gov.au/view/html/inforce/current/act-
2006-003
TYPES OF HAZARDS
Food hazards are hazards that can cause food to become
unsafe to eat. This is due to the food becoming
contaminated.
• Meaning of ‘contaminant’
• Meaning of ‘contamination’
• Meaning of ‘potentially hazardous foods’
LIFT THE LID

Learn more about Listeria by watching the

following video.
Video:
https://www.youtube.com/watch?v=vpBGyfkGZic
(01:30)
This includes information about vulnerable persons.
 TEMPERATURE DANGER ZONE

• Food that is between 5°C to 60°C is in a

‘dangerous temperature zone’. This is where
the temperature is ideal for microbiological
growth, as bacteria rapidly multiply between
20°C and 45°C.
LIFT THE LID

Watch the following video about the temperature

danger zone.
Video: https://www.youtube.com/watch?v=-
6GCC1t6saM (01:32)
Alternatively, read more information from the links
provided.
IDEAL TEMPERATURES

The provided table lists the ideal temperatures for

areas within the production process.
TIME FOR SOME FACTS

Look at the following Fact Sheets:

Fact Sheet 1 - Following Hygienic Work Practices
Fact Sheet 2 - Food Safety Programs
Fact Sheet 3 - Food Safety Laws, Regulations and
Standards
Fact Sheet 4 - Managing Food Safety Hazards and
Risks
Fact Sheet 5 - Safe Food Handling
2: Assess business needs
Before developing a food safety program, you must
review your current business processes, policies, and
procedures, as well as your current food safety plan (to
determine its effectiveness at controlling or eliminating
the hazards).
HACCP METHOD
1. Create a food safety team
2. Describe the product
3. Identify its intended use
4. Create a process flow chart
5. Verify the flow chart on-site
6. Conduct a hazard analysis [Principle 1]
7. Determine the critical control points (CCPs) [Principle 2]
HACCP METHOD
8. Establish critical limits for each CCP [Principle 3]
9. Establish monitoring systems for each CCP [Principle 4]
10. Establish corrective actions [Principle 5]
11. Establish verification procedures [Principle 6]
12. Establish documentation and record keeping [Principle 7]
LIFT THE LID

Learn more about HACCP and creating a HACCP plan

from Tentamus Group.
Video:
https://www.youtube.com/watch?v=BQl4uIIC6zE
(02:19)
CLEANING AND SANITISING
Regular scheduled cleaning and sanitation of
business premises ensure that visible food
waste, dirt, and grease are removed and
bacteria and microorganisms are destroyed.
CLEANING AND SANITISING

• Cleaning process
• Sanitising process
• Tips for using bleach
• Tips for using the dishwasher
 PERSONAL HYGIENE

• Food handlers have a responsibility to maintain

personal hygiene practices – such as hand-
washing, wearing clean clothes and PPE, and
maintaining good personal hygiene practices.
PEST CONTROL

Regular pest inspections must be conducted and

recorded by staff through stock maintenance
procedures, as well as professional pest inspections and
reports.
WASTE DISPOSAL

Any contaminated food must be disposed of

immediately, so that it does not spread spores that will
increase the probability of food contamination in the
same area.
STAFF TRAINING

You must conduct staff training to help food handlers

gain a better understanding of how food can become
contaminated, as well as how they can avoid
foodborne illnesses through proper food handling
procedures.
FOOD STORAGE

The process of taking delivery of stock and

appropriately storing, rotating and maintaining the
quality of stocked items in optimal conditions
minimises wastage and avoids food contamination.
TIME FOR SOME FACTS

• Look at the following Fact Sheet:

• Fact Sheet 6 - Receiving, Storing and Maintaining
Food
LIFT THE LID

Learn more about temperature checks and the

tolerance for safe handling by watching the following
video.
Video:
https://www.youtube.com/watch?v=SgG9KYwUmyA
(10:25)
If you have already completed this activity, you do not
need to do it again
LIFT THE LID

Learn more about food safety culture watch the

following.
Video:
https://www.youtube.com/watch?v=ycaKOUrKHbU
(02:41)
If you have already completed this activity, you do not
need to do it again
CUSTOMER COMPLAINTS

You must be careful and receptive in your approach to

customer complaints. They can help address any
possible gaps during food preparation or in your food
safety program.
LIFT THE LID

Learn more about food complaints below.

Video:
https://www.youtube.com/watch?v=Nod9MXpMng0
(00:57)
If you have already completed this activity, you do not
need to do it again
EQUIPMENT MAINTENANCE

It is important to have regularly scheduled maintenance

of your equipment, to ensure that it is in good working
order.
EQUIPMENT MAINTENANCE

It is important to have regularly scheduled

maintenance of your equipment, to ensure that it is
in good working order.
CHOICE OF EQUIPMENT AND CHEMICALS

Your food safety program will affect what cleaning,

sanitising, and pest control equipment and materials
are used in your business.
DEVELOPING THE FOOD SAFETY
PROGRAM
• After reviewing and assessing your business and
its food safety process, it is time to create or update
a food safety plan to ensure that:
• the business complies with legislation, and
• all potential hazards are controlled.
CONSULTATION AND COMMUNICATION

It is important to consult and communicate with

stakeholders when developing a food safety program,
as stakeholders can offer further insight into food
safety.
HACCP TEAM

When creating the food safety plan, you need to

implement a HACCP team.
BUSINESS PRODUCTS AND INTENDED USE
(PRODUCT SPECIFICATIONS)

You need to review the products and the intended use

of products within your business to ensure that all
areas are controlled.
PROCESS FLOW CHART

To allow easy identification of the Critical Control

Points (CCPs), create a process flow chart. This breaks
down the steps in the production process to review
each step in detail
LIFT THE LID

Learn more about process flow diagrams from the

Food Standards Agency.
Website: https://myhaccp.food.gov.uk/
If you have already visited this link, you can move on
or review it to refresh your memory.
LIFT THE LID

In a small group, create a process flow chart

that would be typical for a food business.
Share your results with the class.
Your trainer will facilitate the discussion by
giving an example. Discuss why flow charts
are an important process in the HACCP.
POLICIES AND PROCEDURES
Some of the general policies and procedures that relate
to the food safety program include:
• hand washing
• cleaning
• food storage labelling
• receiving supplies
• the FIFO principle
• correct defrosting
• reheating
• preventing cross-contamination
• use of colour-coded equipment
SHARE PLATE

In a small group, review a hand washing procedure.

Decide what legislation, regulation, or part of the food
safety program the procedure would fit into and why.
Your trainer will facilitate the discussion by giving an
example. Discuss the importance of policies and
procedures to assist in assessing the food safety plan
and business’ food safety needs.
3: Develop a food safety program
After you have put together the HACCP team, created
the process flow chart, and identified the products that
your business produces, you need to identify the
potential hazards in the business by conducting a hazard
analysis.
HAZARD ANALYSIS

The process of hazard analysis identifies any potential

hazards through risk analysis of the food premises and
production process.
It determines the means for those hazards to be
controlled or eliminated.
CRITICAL CONTROL POINTS (CCPS)

A Critical Control Point (CCP) is a point in

the food preparation process where
hazards can be reduced, eliminated, or
prevented.
PREVENTIVE MEASURES AND THEIR CONTROL
LIMITS

• A critical limit is a maximum or minimum value

to which a food safety hazard must be
controlled.
• Critical limit guidelines are usually set by
government regulators.
• If a hazard exceeds its critical limit, corrective
action must be taken.
• Corrective actions are either immediate or
preventative
SHARE PLATE

In a small group, conduct a hazard analysis and

identify CCPs. From one of the hazards, develop
a control measure and create corrective and
monitoring processes for the hazard.
Your trainer will provide an example and a
template to complete this activity.
MONITORING PROCEDURES

Monitoring control limits will ensure that any

hazard that has reached its critical limit can be
identified.
CORRECTIVE ACTIONS

Contingencies are backup plans. For every

identified potential hazard, you must create a
plan on how to correct that hazard if and when it
happens.
VERIFICATION

Your food safety program needs to be evaluated

to make sure that it works – covering all potential
food hazards and risks – and is compliant with the
relevant laws and regulations.
DOCUMENTATION AND RECORDS

Comprehensive and up-to-date records must be

kept for any hazard, as well as any details of any
corrective actions taken.
SHARE PLATE

In a small group, complete Section 6 (Hazard Audit

Table) from the Food Safety Program Template
provided in the student resources.
HIGH-RISK GROUPS THAT AFFECT THE FOOD
SAFETY PROGRAM

• children or babies
• pregnant women
• aged persons
• people with immune deficiencies
• people with allergies
• people with medical conditions
SHARE PLATE

In a small group, discuss experiences of

when an audit was conducted at your
business and what happened during the
audit.
BREACH CONSEQUENCES

• If an Environmental Health Officer finds

that your business is in breach of food
safety laws and regulations, they can:
• give a verbal or written warning to correct
the issue and arrange another inspection;
• provide an improvement or infringement
notice;
• suspend or cancel the licence; or
• take legal action against the business.
LIFT THE LID

To learn more about developing a food

safety program and some examples of a
food safety program, visit the links
provided.
4: Implement the food safety
program
Having developed a food safety program, you now
need to implement it.
COMMUNICATION

All staff must be informed about the food

safety program – as well as the support
programs, documentation, policies, and
procedures associated with it.
 STAFF TRAINING

• Supervisors and/or managers should

identify if there are any gaps in staff
knowledge and skills, and review feedback
from customers and other staff.
• Staff must be trained and have the skills
and knowledge to provide safe food
handling practices.
POLICIES AND PROCEDURE

When implementing the food safety program,

there may be changes to current policies or
procedures – or there may be a new policy or
procedure that all staff must be made aware
of.
MANAGING INCIDENTS

If an incident occurs, it needs to be evaluated

to identify if it was due to:
• lack of staff knowledge or skills,
• a breach in compliance, or
• something being missed during the
development process of the food safety
program.
CORRECTIVE ACTIONS

It is the responsibility of the food safety

team to correct any breach or incident
within the food safety program.
DOCUMENT MANAGEMENT

All records must be kept up to date and

be an accurate reflection of the food
safety program as required by law.
AUDITS

Once you have your food safety program

approved, the local council will set an
audit schedule. This is when you can get a
third-party auditor to inspect and audit
your food safety program.
5: Monitor, assess and improve
the program
Now you need to monitor, assess, and improve the
program where required.
METHODS FOR MONITORING

Once you have identified hazards and created

critical limited and corrective action, you need to
develop methods to monitor those hazards
SUPPORT PROGRAMS

Support programs are those designed to assist with

monitoring the CCPs and identified hazards. They are
usually associated with policies and/or procedures.
SHARE PLATE

In a small group, create a support program for one of

the hazards identified in Section 6 of the Food Safety
Program Template. Support programs can be in the
form of a procedure or a form for staff to complete to
monitor the identified hazard.
LET IT SIMMER

Reflect on the activity you just completed

and think about:
what you did well,
what you could improve on, and
what you would do differently next time.
Summary and Feedback
• Did we meet our
objectives?
• How did you find this
session?
• Any questions?