Transcript Supportive programs

Cleaning and
Sanitation
Staff Training
Calibration
Equipment
Maintenance
Waste
Management
Customer
Complaints
Pest Control
Personal
Hygiene
Internal
Audit
Program
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 Support programs are the general food safety and
hygiene requirements which all food businesses must
follow.
 They include Good Manufacturing Practices (GMP) or
Good Hygienic Practices (GHP) and are necessary to
support the controls for establishing food safety.
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 programs essential to ensure food safety, and may
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include:
• Maintenance – including design, construction and
condition
of premises, equipment, vessels or vehicles;
• Approved Supplier Program;
• Good Food Handling Practices;
• Cleaning and Sanitation;
• Pest Control Program;
• Personal Hygiene Program;
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 • Product Recall Program;
 • Staff Training Program;
 • Calibration Program;
 • Internal Audit Program;
 • Document and Data Control Program;
 • And others as required
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 To prevent food poisoning – proper cleaning and
sanitising will reduce food poisoning bacteria to a safe
level on equipment and surfaces and it will help to
reduce the risk of cross contamination
 To ensure undesirable physical material that may
contaminate food products
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 • How is the cleaning/sanitation conducted,
 • frequency of cleaning,
 • use of chemicals,
 • other points to consider regarding your cleaning and
sanitation program
 Cleaning detergent solution strengths, times and
temperature requirements are to be in accordance with
the manufacturer’s specifications.
 All chemicals used for cleaning and sanitation should
be stored away from any food.
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 Generally, food handling areas should be cleaned at
least daily and food contact surfaces, equipment and
utensils should be sanitised more frequently if
required.
 The verification of the effectiveness of cleaning should
be determined; this may include visual assessment and
regular environmental swabbing as part of the
verification program
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 Effective maintenance is essential to allow you to carry out thorough
cleaning control pests.
 A lack of maintenance can as well result in damaged equipment which
poses risk of physical / bacterial contaminations, or inadequate
heating/ cooling procedures and cause food spoilage.
 This includes correct calibration of measuring devices
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 • A system to regularly review condition of building
structure and equipment (eg monthly maintenance
check by the manager or delegated employee to ensure
the integrity of the building and equipment; and daily
checks prior to work commencing in the premises and
operation of equipment to ensure it is satisfactory to
use. This information is to be recorded).
 • Ensure that all corrective action is documented.
 • Monthly maintenance check.
 • Preventative maintenance where machinery servicing
is scheduled.
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 • Ensure changes made to buildings and equipment
that may impact food safety is documented.
 For example:
Building construction activities may increase the risk
of contamination from bacteria, pests or foreign
matter.
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 Controls should be in place to ensure that the safety of
supplies is acceptable.
 Businesses need to set up a system for approving and
reviewing their suppliers. Your business may choose some
of the following approaches:
 • Some businesses may decide to purchase high risk foods
only from suppliers who have a food safety system in place.
 • Businesses should have a list of all suppliers used, their
contact details and materials they supply. This would assist
with traceability.
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 • Ideally the performance of suppliers should also
be monitored
– this may include a history of their ability to supply
within an agreed specification.
 Ideally a record of all suppliers and a copy of their
HACCP certification to prove accreditation status.
 Suppliers test results, where applicable, are to be
available for audit.
 Supplier certification may be an appropriate
alternative.
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 It is essential to ensure good handling practices are
maintained throughout the whole process.
 All foods are to be stored and transported under the
conditions prescribed in the Food Standards Code 3.2.2.
 They must meet temperature and hygiene
requirements.
 A business should establish policies and procedures
for good handling practices in the following areas:
• packaging
• storage
• handling practices
• temperature
monitoring procedures
• waste management
• food disposa
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 Pests can carry food poisoning bacteria that can
contaminate food and cause food spoilage.
 Those food poisoning bacteria can be passed to the
food by contact with their hair, faeces and urine.
 Pests can also cause tremendous damage to food
business and there reputation
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 A documented procedure for regular inspections. It
should cover the effectiveness of flyscreens, doors,
insectocutors, air locks etc. and results recorded.
 • You should document the location of bait and insect
stations used.
 NOTE: Bait and insect stations are not permitted to be
placed in areas where food is stored or processed.
 Instead a perimeter border of bait stations around the
building can be used. Any bait stations are checked
regularly in accordance with an inspection program.
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 All chemicals are used in accordance with the
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manufacturer’s instructions;
• Chemicals are not used near food; and
• Chemicals are not applied to food contact surfaces.
If chemicals contaminate food contact surfaces and
equipment, affected areas must be washed well before
use.
• All chemicals used for pest control must be stored
away from any food.
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 Poor personal hygiene will be a risk to the business
by contaminating food.
 Use Correct and proper hand
Washing technique
 Clean and have adequate uniforms /
including footwear
 Correct procedures in case
of illness
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 Waste presents a risk of physical contamination to
food. It attracts rodents and pests.
 Food that is out of date or damaged may present a risk
of cross contamination to other food
 This includes food
that had been left over
or cut offs
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 It ensures all staff members are adequately supervised
and instructed.
 It will improve workflow, reduces risk of food
poisoning and increases overall productivity.
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 You need to ensure that the temperature measuring
devises are accurate or bacteria may be growing
rapidly and you will be unaware
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 Customers are the end receiver of your food product,
their complaints in relation to food safety should be
taken very seriously.
Listen to your customers they may be able to assist you
in improving your systems or processes
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 It is a legal requirement to demonstrate all food is
safely prepared.
 This will assist you in your audit and registration
process, it allows the business to
to identify new processes and
lowers food safety risks and
increase s costumer
confidence
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