Elements and Performance Criteria
- Establish the role of food safety support programs in the food safety plan
- A full description of the product is drawn up
- The intended use and client group for the product is identified
- All steps in the operation are included from primary production, processing, manufacture and distribution to the consumer
- Hazards are identified that can reasonably be expected to occur at each step
- Hazard areas that are common to multiple steps in the operation are identified
- The need for support programs to control identified hazard areas is defined
- Support programs are developed or sourced and procedures developed
- The scope of the health and hygiene program is defined
- Microbiological, physical and chemical hazards associated with supplied unprocessed foods and packaging materials are identified and risk controls and work procedures developed
- Microbiological, physical and chemical hazards associated with staff handling unpackaged food are identified and risk controls and work procedures developed
- Microbiological and physical hazards arising from pest infestations are identified and risk controls and work procedures developed
- Microbiological, physical and chemical hazards associated with using the premises and the equipment in them are identified and risk controls and work procedures developed
- Chemical hazards associated with the use of cleaning chemicals are identified and risk controls and work procedures developed
- Document and communicate the requirements of support programs as part of the food safety plan
- Work performance is defined and critical limits established, where appropriate, for support programs
- Food safety support program requirements, including regulatory requirements, are explained to the team
- Team commitment to, and responsibility for, food safety support programs is developed
- Induction, training and mentoring is provided to the team to assist implementation of food safety support programs
- Support program requirements and procedures are communicated to management and staff through documented procedures, directions and signage
- Monitor the implementation of support programs within the food safety plan
- Personal behaviour, including hygiene, housekeeping and use of clothing and equipment, is monitored and corrected, where necessary
- Critical control points are monitored to confirm performance
- Records are checked for completion and accuracy
- Problem areas are analysed using appropriate quality improvement tools and techniques
- Processes or conditions which could result in breaches of food safety procedures are identified and preventive or corrective action is taken
- Verify compliance with support programs in a food safety plan and address non-compliances
- Compliance of the food processing operation for support programs is verified by workplace observation and analysis of records, supported by product testing, if required
- Causes of non-conformance are identified and analysed
- Non-conformance is reported according to enterprise requirements
- Corrective action and control procedures are updated to improve food safety
- Required amendments to the HACCP plan are documented