ELEMENT

PERFORMANCE CRITERIA

1

Evaluate organisation requirements for the food safety program.

1.1

Evaluate the characteristics of the organisation.

1.2

Examine all food handling operations and processes and identify potential or existing food hazards.

1.3

Identify all critical control points in the food preparation system where food hazards can be controlled.

1.4

Identify product suppliers and determine the quality assurance specifications that relate to foodstuffs supplied.

1.5

Evaluate existing product specifications covering all food items prepared and sold.

1.6

Evaluate existing policies, procedures and monitoring practices, including record keeping, and assess the need for change.

2

Develop a food safety program to control hazards.

2.1

Design a food safety program to suit the characteristics and needs of the organisation, in consultation with appropriate colleagues and stakeholders.

2.2

Ensure that the food safety program complies with regulatory requirements and standards.

2.3

Develop food production flow charts to document the critical control points for the ongoing control of food hazards.

2.4

Establish and document methods of food hazard control for each critical point.

2.5

Develop food safety policies and procedures for food hazard control.

2.6

Develop procedures for the systematic monitoring of controls and establish a recording system to document the monitoring.

2.7

Develop procedures for implementing corrective actions when hazards are found not to be under control.

2.8

Develop or modify and record product specifications covering all food items prepared and sold.

2.9

Identify training needs and develop a training plan or program based on needs.

2.10

Develop a schedule for regular review of the food safety program.

2.11

Set out the food safety program, including all policies and procedures, in a clearly articulated written document and provide to regulatory authorities as required.

3

Implement the food safety program.

3.1

Communicate food safety programs, policies, procedures and product specifications to colleagues in the workplace and ensure display of appropriate signage and access to information.

3.2

Organise appropriate training and mentoring related to the food safety program.

3.3

Monitor operational activities to ensure that policies and procedures for hazard control, monitoring and documentation are consistently followed by all employees.

3.4

Manage the response to incidents where food hazards are found not to be under control and oversee the implementation of corrective action procedures.

3.5

Make swift amendments to any practices that led to the food safety breach, and document, communicate and implement changes.

3.6

Maintain all documents that relate to the management of the food safety program, monitor performance and adjust the program accordingly.

4

Participate in food safety audit.

4.1

Ensure that the food safety program is audited by a food safety auditor or compliance inspector at the auditing frequency applicable to the business and according to legislative requirements.

4.2

Participate in any inspections of the premises or documents that relate to food safety management and provide assistance to the food auditor or compliance inspector.

4.3

Retain all records of food audits according to legislative requirements.

5

Evaluate and revise the food safety program.

5.1

Conduct a regularly scheduled review of the food safety program in consultation with colleagues to ensure its adequacy.

5.2

Carry out tests and measures to validate required food safety controls.

5.3

Review policies, procedures, product specifications, monitoring systems and all record keeping methods, identify required changes and incorporate amendments.

5.4

Prepare an updated food safety program, including all current policies, procedures, product specifications and monitoring documents, in a clearly articulated written document and provide to regulatory authorities as required.

5.5

Communicate changes to the food safety program to all employees and ensure that they are incorporated into the production system as scheduled.

5.6

Identify the need for additional training based on changes to food safety practices.