Developing a Food safety Plan Week One

1. Developing a Food safety PlanWeek One

2. What do you do with FSP

3. Template Use the NSW Template available from • http://barry-bwb2.tripod.com/food_safety_program_template.doc Guide lines are available from: • http://barry-bwb2.tripod.com/general_guidelines_food_fafety_program.pdf

4. 15 steps to Prepare FSPand the 7 HACCP principles These are: • Write a Food safety policy • Provide information about the Firm Responsibility chart • 1. Assemble the HACCP Team • 2. Describe the product • 3. Identify the intended use • 4. Construct a flow chart • 5. On-site confirmation of flow chart • 6. Conduct a hazard analysis (Principle 1) • 7. Determine the critical control points (CCPs) (Principle 2) • 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) • Support programs

5. Acceptance of a Food safety Program • It is one thing to have a FSP and another to make it achieve the desired outcome. • The FSP will set out what has to be done to prevent effect of food hazards • How to do it • How to train staff • How to keep records so u can prove the FSP has been followed. • The hardest thing is to achieve behavior modification

7. Behavior Modification • It is important that workers feel they have ownership of the FSP then they are more likely to believe in its value and follow the procedures • Having staff involved in a HACCP team • Use existing SOPs as much as possible • Involve a variety staff in reviews and inspections • Give feedback to suggestions made by staff and HACCP committee

8. What about existing documentation? • If it works Don’t Fix it • Some catering and retail operations have been following either formal or informal food safety programs to varying degrees for some time. There is no need for FSP to change or duplicate existing documentation. • More chance of acceptance of the FSP if it incorporates existing procedures • You may alter existing documents to meet the new requirements. • Better acceptance if there is less change in staff procedures. • If information that is already available in another systems like HR , there is no need for it to be duplicated. • 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.

9. Support Programs included • Examples of support programs include: • – Illness policy • – Cleaning and sanitizing procedures • – Garbage removal • – Pest control • – Equipment selection • – Employee hygiene.

10. Support Programs

11. Step 1 How to write policies & Mission statement Policy are developed to assist staff and Business by aligning to the mission and concept of the business It provides guidance to individual and company, how to operate

12. Mission statement • Mission statement should be a brief paragraph accurately explaining why your business operates, and how it foresees the future. • It should declare a business core purpose which would be normally unchanged • It must be a living document free of jargon easy to understand

13. At least be able to answer following 3 questions • Purpose of this organization • What are we doing • What values do we have

14. Mission statement should • Express the purpose in a way that inspires and support ongoing commitment • Motivates all who are connected to the business • Easy to understand and to the point • Proactive in how the business operates • It demonstrate to costumers the range and nature of products, quality, service market placing and potential growth, as well the relation ship between staff and external relations

15. Nestle’ example: • At Nestlé, we believe that research can help us make better food so that people live a better life.  • Good Food is the primary source of Good Health throughout life. We strive to bring consumers foods that are safe, of high quality and provide optimal nutrition to meet physiological needs. In addition to Nutrition, Health and Wellness, Nestlé products bring consumers the vital ingredients of taste and pleasure.   • As consumers continue to make choices regarding foods and beverages they consume, Nestlé helps provide selections for all individual taste and lifestyle preferences. • Research is a key part of our heritage at Nestlé and an essential element of our future. We know there is still much to discover about health, wellness and the role of food in our lives, and we continue to search for answers to bring consumers Good Food for Good Life.

16. Policy does assist with the obligation of the business to uphold legal requirements. • Policy must be clearly communicated to staff and all stake holders • It should be freely accessible to everyone with in the business • It need to be a “living” document

17. Policy would offer staff instruction on company rules and regulation • Policy can reduce cost to the business • Can bring additional value to the business • It allows individual to assess situations and follow instructions, by setting boundaries with in the organization.

18. Policy need to clearly express objectives like goals with in the organization. Example:

19. Policy would empower staff to excel as they could move free with in the set limitation of the policy • Policy need to be flexible to adapt to changes with in the organization • Policy would need to be based on National standards • Example: Food standard 3.2.2

20. Policy are not procedure • Individual staff members would need to be instructed by procedures on how operations are to be carried out to fulfill policy needs • Both need to be written to suit the “reader” by avoiding unnecessary jargon • Keeping it simple and to the point • Presentation of policy is important as this can offer an insight on how the business will or can operate • Policy would assist to establish information on training needs to all staff with in an organization

21. Policy:1.1 Scope and Purpose • The scope and purpose of the HACCP food safety program should be defined. • The scope is a statement outlining the products and processes covered by the HACCP plan and the parts of the operations it covers (the start and end point). • The scope of the plan is important, as it is a reference point for many of the following steps involved in developing other HACCP plans in the business. • The purpose of the food safety program should also be defined. The purpose is a statement of the reason the program has been put into practice. • For example: to ensure food safety and to enhance quality.

22. 2. Provide info. about the Firm

23. 3. Assemble the HACCP Team • The HACCP team, responsible for developing and maintaining this food safety plan, must be identified. • Where possible, this should be a multidisciplinary team using expertise from various groups within the site(s). • Team Constitution and Procedures need to be developed • Who take minutes • What happens to minutes • What constitutes a quorum • How many meeting can a member miss etc.

24. 3. The HACCP Team • A HACCP team should ideally consist of between three to seven people all with some knowledge of the food-related operations within the business and/or knowledge of the food safety hazards associated with the product. • The HACCP team leader is usually nominated.

25. 3. The HACCP Team

26. 4. Product Description • The products covered by the program and their intended use must be defined. • The product(s) should be described and the intended use(s) outlined as these assist in determining what hazards are associated with your product by describing the nature of the product. • Most businesses will need to state here if the product is to be cooked prior to consumption by the consumer, further processed by another business and/or served without any further processing.

27. 4. Product Specifications may include the following information • Product name (e.g. name used on the product) • Ingredients used • Form in which the product is sold (e.g. fresh/frozen/shelf-stable) • Type of primary and secondary packaging (e.g. primary: packaging in contact with product, secondary: outer pack) • Preservation methods (if any) • Shelf life • Storage and transport conditions required for the product • Labelling (e.g. noting of any known allergens if required)

28. Product Description

29. 5.Intended Use of Product • It is also important to consider who will eat the food. • If the business sells its product to the general public, then it could be expected that the product would be consumed by anyone. If it sells directly to at-risk groups, then this should be stated in the intended use. • The intended use by the consumer (e.g. indicate if the food is ready-to-eat or requires further processing) • The consumers of the product (e.g. general population or specific group, such as a vulnerable population)