Implement Food Safety Procedures SITXFSA001A

1. Implement Food Safety Procedures SITXFSA001A DHS V1.2 2011

2. Revision from Lesson 6 • Any questions? • What do you use to ‘monitor’? • What are the 2 methods of calibrating a thermometer • including times, temperatures and equipment • required? • A blast chiller must bring food above 70C • down to below 5C within how many minutes? DHS V1.2 2011

3. Lesson 7 Outline • Corrective actions - what are they? • Reporting / records • examples • where you find them • how long you must keep them. DHS V1.2 2011

4. Principle / Step 5 - Corrective Actions Corrective Actions are to be taken when monitoring indicates that a particular CCP is not under control. A Corrective Action generally consists of two stages: Immediate action taken for any food that may be unsafe because the hazard is not under control. Investigation into the cause of the ‘loss of control’ of the hazard so that steps can be taken to make sure this ‘loss of control’ does not happen again. A Guide to Food Standard 3.2.1. - What must be done with potentially unsafe products? - What adjustment must be made to the process to get it back under control? - There must be confirmation that the process is back under control. - The action must be validated. DHS V1.2 2011

5. Principle / Step 5 - Corrective Actions • Corrective Actions Activity • 3, 4 or 5 teams per class and team names required. • Individual scenario for each student • (on next slide and handout). • Note: your team can help you with your answer. • You need to write down your specific scenario and individually present your work to the class. • Each answer needs to be detailed (not vague) • and must include any documentation that is either used • for reference or for recording information valid • to your example. DHS V1.2 2011

6. Principle / Step 5 - Corrective Actions Examples 1. Oil is spilt on the kitchen floor – how to clean it up, what equipment is required and any documentation that is needed for reference or to be completed. 2. A chicken breast is under-cooked by a chef – the corrective actions are? What equipment is used, what temperature it must be cooked to and why. Any documentation used for reference or to be completed. 3. A thermometer is not calibrating correctly. Any documentation used for reference or to be completed. 4. A glass bottle is broken near food. Any documentation used for reference or to be completed. 5. You burn yourself – cover in detail if it is either a 1st or 3rd degree burn. Any documentation used for reference or to be completed. 6. You find a kitchen bench top is dirty – the COMPLETE methods of cleaning and sanitising. 7. Who and where you find out information about food safety in a food business. 8. You have a pest problem. Any documentation used for reference or to be completed. 9. If you receive damaged goods. Any documentation used for reference or to be completed. 10. You have to use a fire blanket because of a hot oil fire. Details steps. Any documentation used for reference or to be completed. 11. The walk-in fridge is not maintaining its temperature (is +6C). Any documentation used for reference or to be completed. 12. The bain-marie is not hot enough. Any documentation used for reference or to be completed. 13. You cannot read a hand-written docket from a casual or new waiter. Any documentation used for reference or to be completed. 14. You trip on some cracked tiles on the kitchen floor, but you do not have an accident. 15. The dishwasher has lost its C. Any documentation used for reference or to be completed. 16. You find 10kg tins and bags of flour on the top shelf in the dry stores. 17. You find your food business does not have any MSDS’s. 18. You are a smoker and you smell gas before you unlock the back door when you first arrive at work in the early hours. Any documentation used for reference or to be completed. 19. Your blast chiller is possibly not working correctly. Any documentation used for reference or to be completed. 20. A staff member ‘wiped off’ sanitiser immediately with a dirty tea towel. 21. You cut yourself. Any documentation used for reference or to be completed. 22. The freezer breaks down. Any documentation used for reference or to be completed. DHS V1.2 2011

7. Principle / Step 6 - Record Keeping • Essential to the application of a Food Safety Plan - must be accurate and efficient, i.e. clear, dated and identified. • Demonstrate that the process is under control and that the products are safe.. • Can prove diligence in litigation cases - if accurate and in order. • Objective evidence. • Can be used in court to prove the application of a Food Safety procedure or activity. • Enables you to compare and update results, monitor progress and verify where (ongoing) problems exist in your Plan. • Must be kept for at least 2 years, except for auditors’ / EHOs’ records which must be kept for at least 4 years. • Required to present them to your local council’s EHO for auditing purposes. DHS V1.2 2011

8. Principle / Step 6 - Recording Activity • In groups of 3: • list at least 20 examples of records used in a food business • 10 minutes is allowed to complete this task. DHS V1.2 2011

9. Principle / Step 6 - Record Examples: • Staff injury / illness Record. • Equipment Testing. • Premises Maintenance Record. • Training Record. • Internal Inspection Checklist. • Pest Control Record. • Approved supplier list. • Incoming goods / receiving record. • Temperature record sheets: Hot Display; Cold Display or Storage; or Cooking / Reheating. • Calibration Record. • Customer Complaint Record. DHS V1.2 2011

10. Approved Suppliers List An approved supplier (through HACCP) is a registered business with approved food safety procedures. This record should contain the following information: • Name and contact details of the business • Registration / ABN number • Products supplied This record should be updated when there are changes to the supplier or the product the provide. Only suppliers who are registered with their relevant authority should be used, e.g. Victorian Meat Authority. DHS V1.2 2011

11. Goods Receival Form Use this form to check: • Supplier. • Product. • Product meets requirements. • Use by / best before date. • Temperatures of high-risk foods are within limits. • Did you accept or reject the product? • If the product was rejected - what you did about it (corrective action). • Person who accepted the delivery (signature). DHS V1.2 2011

12. Storage Units Temperature Log • Check and record the temperature of your food storage units at least twice every day. • Use this record to record the temperature of all hot and cold / frozen storage or display units. • Record any corrective actions you make. DHS V1.2 2011

13. Ready to eat food on display Log • Used if you display high risk food outside of temperature control (Temperature Danger Zone). • Record the time food was removed from and returned to temperature control. • Or, if food was on display for more than 2 hours - the time it was thrown away (2 hour / 4 hour rule). • Remember to include preparation time. DHS V1.2 2011

14. Equipment Calibration Log • Use this record to ensure that the temperature measuring device (thermometer) is accurate enough to ensure safe food. • You can calibrate some thermometers yourself, others will require an external contractor who is accredited to fix it - they should supply you with a replacement during the time they are fixing it. DHS V1.2 2011

15. Process Temperature Log • Use this record as a tool to make sure that processes you use in your business meet the times and temperatures in your Food Safety Plan / Program. • This record will help you identify where problems may be occurring and where staff may need to be trained about temperatures and handling procedures. • Your Process Temperature Log should focus on high risk foods. DHS V1.2 2011

16. Principle / Step 6 - Record Keeping Activity 1 • Class into 4 or 8 groups. • Use: 1. Fish & chips shop; • 2. Café (just making coffee); • 3. Pizza Delivery; and • 4. Meals On Wheels as examples. • For each business, each group must list a record specific to their type of business. • 5 minutes is allowed to complete this task. DHS V1.2 2011

17. Principle / Step 6 - Record Keeping Activity 2 • In the same 4 or 8 groups: • Find the record templates supplied by: • 1. Food Safety Program Template • - Department of Human Services; • 2.FoodSmart website; • 3. WAI; and • 4. Any other sources. • You have 20 minutes to achieve this task. • Utilise the library, internet and practical classes - gain • permission from teacher first before entering (do not • remove any records - just note down their names). • Return here to present your findings to the rest of class (if time permits - otherwise bring your work with you next week for discussion). DHS V1.2 2011

18. ‘Practical Records’ Project • All students are to document evidence gathered on appropriate Record sheets over at least 9 practicals. • For the next 3 weeks you are to conduct the following procedures in your practical kitchen classroom at WAI: • The temperature of one potentially hazardous food upon receiving. • 2. The time it took for the food to be processed. • 3. The temperature of the food at the point of serving. • 4. The temperature of the food when cooking • was deemed to be finished. • 5. Any corrective action(s) (due to a non compliance) • required need to be documented. • 6. The temperature of the refrigeration (fridges and freezers) in the classroom kitchen in which you are working. • Note: If there is more than 1 fridge and / or freezers, then record them all. • Due in 4 lessons. • Note: handwrite all answers on printed templates. DHS V1.2 2011

19. Questions • Any questions or clarification? • Who is the only staff member allowed to complete an internal audit? • How long must you keep any food safety documentation for and what is the exception? DHS V1.2 2011

20. Next week in Lesson 8 • Handouts: Labelling and the Australian 12 main areas. • Slides: • - Storage and display of foods • Single use items • ‘Doggy bags’ • - Packaging and labelling. DHS V1.2 2011