Implement Procedures for Food Safety
Legislation
Food-safety legislation and regulations when followed correctly ensure the prevention of contamination or a food-borne illness. The legislation and regulations for food safety include:
The Food Standards Australia New Zealand (FSANZ) is an independent statutory agency which involves the New Zealand and Australian gov's in food regulation and sets the food standard for both countries. State and local gov food-safety regulations apply in individual councils and shires. Local councils use enviro health officers to ensure that food establishments are meeting the required legislation. Health officers check establishments and monitor that food-safety regimes exist and are well implemented and monitored.
Activity: Define Statutory.
FSANZ website: http://www.foodstandards.gov.au/industry/Pages/default.aspx
HSC online: read the food Act 2003 and the food regulation 2010.
Implications of the failure to observe food-safety regulations
Establishments, employers and employees who are found guilty of failing to observe food safety regulations may face the following consequences:
- Food ACT 2003 (NSW)
- Food Regulation Act 2010 (NSW)
The Food Standards Australia New Zealand (FSANZ) is an independent statutory agency which involves the New Zealand and Australian gov's in food regulation and sets the food standard for both countries. State and local gov food-safety regulations apply in individual councils and shires. Local councils use enviro health officers to ensure that food establishments are meeting the required legislation. Health officers check establishments and monitor that food-safety regimes exist and are well implemented and monitored.
Activity: Define Statutory.
FSANZ website: http://www.foodstandards.gov.au/industry/Pages/default.aspx
HSC online: read the food Act 2003 and the food regulation 2010.
Implications of the failure to observe food-safety regulations
Establishments, employers and employees who are found guilty of failing to observe food safety regulations may face the following consequences:
- litigation
- fines
- loss of business
Workplace food-safety programs
A food safety plan is appropriate for hospitality enterprises such as hotels, restaurants, business and institutional catering. Small and large establishments need to take great care in preparing food for consumption. Care needs to be taken in preventing contamination or food spoilage.
Workplace food safety program: is a quality -control procedure for safe food handling at all levels of the food production cycle. This program is based on food-safety legislation and is designed specifically for each establishment, the program sets up policies and procedures to be followed in all areas of the food-handling practices.
Policies and procedures may relate to a variety of different aspects in the commercial food establishment:
• food receiving, storage, preparation, display, service and disposal
• methods of food hazard control for each critical point
• systematic monitoring of hazard controls and record keeping
• personal hygiene, appropriate clothing and footwear and personal protective equipment and clothing
• record maintenance
• corrective actions when hazards are found not to be under control
• pest control
• cleaning and sanitation
• equipment cleaning and maintenance
Workplace/organisation food safety policy and procedures need to be followed at every stage these stages include:
• purchasing, delivery and storage
• preparation and cooking
• cooling and storage
• holding or display
• rethermalisation
• service
Workplace food-safety programs include:
policies
procedures
product specification
monitoring documentation
Workplace food safety program: is a quality -control procedure for safe food handling at all levels of the food production cycle. This program is based on food-safety legislation and is designed specifically for each establishment, the program sets up policies and procedures to be followed in all areas of the food-handling practices.
Policies and procedures may relate to a variety of different aspects in the commercial food establishment:
• food receiving, storage, preparation, display, service and disposal
• methods of food hazard control for each critical point
• systematic monitoring of hazard controls and record keeping
• personal hygiene, appropriate clothing and footwear and personal protective equipment and clothing
• record maintenance
• corrective actions when hazards are found not to be under control
• pest control
• cleaning and sanitation
• equipment cleaning and maintenance
Workplace/organisation food safety policy and procedures need to be followed at every stage these stages include:
• purchasing, delivery and storage
• preparation and cooking
• cooling and storage
• holding or display
• rethermalisation
• service
Workplace food-safety programs include:
policies
procedures
product specification
monitoring documentation