CRICOS Provider Code: 01505M RTO Number: 3045 DHS V2.1 2011 Implement Food Safety Procedures...

CRICOS Provider Code: 01505MRTO Number: 3045 DHS V2.1 2011

Implement Food Safety Procedures

SITXFSA001A


Revision from Lesson 12Revision from Lesson 12

Any questions?

What are the 3 major food safety legislation for Victoria and their years?

What is a Food Safety Plan?

What are 3 requirements of a Food Safety Plan?


Lesson 13 OutlineLesson 13 Outline

Handout: Hazard Audit Table Activity.

Class Activity: a Hazard Audit Table.

Slides: Hazard Audit Tables.


The Benefits of HACCP revisionThe Benefits of HACCP revision

In groups discuss and present

5 benefits to the rest of the class


The Benefits of HACCPThe Benefits of HACCP

• Systematic and scientific• Identifies all conceivable hazards• Pro-active and preventative• Focuses resources on critical activities• Internationally acknowledged• Applicable throughout the food chain• Compliments other quality management systems• Cost effective• Gives greater confidence in product safety• Due diligence support


Hazard Audit TablesHazard Audit Tables

Note: you must then work your way across the Table for each

Hazard example. You must make sure you are specific and

detailed, rather than vague.

For your activity you must complete a Hazard Audit Table

(refer to handout) outlining 1 of each of the 3 major food hazards

(Biological, Chemical and Physical) for only 1 nominated

Critical Step (CCP) and food type - on next slide.


Hazard Audit TablesHazard Audit TablesTeams 1+5 Teams 2+6 Teams 3+7 Teams 4+8

FOOD TYPE: Chicken breast

Cooked rice

Pork sausage

Soft serve

ice-cream

CRITICAL STEP:

Receiving Storage Cooking Receiving Class into 8 groups (1,2,3,4,5,6,7,8 count to mix students effectively). Hazard Column: You need 1 Microbiological, 1 Chemical & 1 Physical & 1 specific example. The rest of the columns: You MUST be detailed (not vague) and specific to your example of hazard and critical step. Note: only 1 example is needed for each example & only 1 valid record is needed in the record column (for each hazard) - either used for recording information or a record used as reference. A maximum of 30 minutes is allowed to complete this activity. You will present for 5 minutes to the rest of the class - either as a group or if you nominate at least 2 group members.


Hazard Audit TablesHazard Audit TablesFoodSafe Plus Program - Hazard Audit Table

Critical Step

(CCP)

HAZARD ANALYSIS CCP MONITORINGCorrective

ActionHazard

(B, C & P)

Preventative Measure

Critical Limits

Monitoring procedure

& frequency

Record(s) required

Person

Responsible

(for check)

‘Step’ or CCP

from a flowchart

Names of

the hazards

that could occur

specific to nominated food type

What needs to be done at this ‘step’

to control the hazard

What are the limits allowed for this check

What is checked or measured

&

when do you check

Where do you write the

results of the check

‘Whoever is completing the task’ - name and position

What the person does if

the check shows the

product is not within the

specification

e.g. -adjust the machine

- find cause of problem

- who gets notified

Proprietor’s Signature __________________ Date of Authorisation ___ / ___ / ___ Page: ___


Hazard Audit TablesHazard Audit Tables

What is a Hazard Audit Table and what is it made up of?

• identifies potential hazards that could occur at a CCP

• defines the critical limit to prevent a hazard occurring

• suggests preventative measures to eliminate potential hazards occurring

• contains all 7 principles / steps of HACCP


In groups: write a HACCP-based Food Safety Plan for making a ham, lettuce and tomato sandwich

The ingredients to be used:ham, tomato, lettuce, sliced bread, margarine, salt and pepper.

1. Consider each ingredient and describe it by assessing if it is low or high risk, conditions/specifications upon receipt and storage conditions.2. Consider the steps involved in making it from receipt of ingredients to serving or eating the sandwich - write a process flowchart based on this.3. Identify the hazards (what could go wrong) at each step (CCP).4. Consider each step and describe how the hazards can be controlled.5. Describe how the controls will be monitored and how this will be recorded.Suggest a simple design for any recording that is to be done.6. Explain what is to be done if control is lost at any step.

CRICOS Provider Code: 01505MRTO Number: 3045

DHS V2.1 2011

Questions

What is a Hazard Audit Table?

Do you need clarification on anything?

What are the

7 Principles / Steps of HACCP?

Can you provide a meaning for each?


Questions / Pop Quiz (if time permits)

Mini revision sessionMini revision session

CRICOS Provider Code: 01505MRTO Number: 3045

DHS V2.1 2011

QuestionsQuestions

• Any questions or clarification?Any questions or clarification?


Next week in Lesson 14Next week in Lesson 14 Homework:Do you have any homeworks still to complete?Have you presented your copy of the 2nd Homework Task: Food Safety Standards 3.1.1. & 3.2.1. & 3.2.2. & 3.2.3. (all with your name printed on them) to be given a C or N for that Homework task?

Slides:- Mindmapping Activity.- Compare mindmaps.- ‘Walk and answer’ Activity.- Pop quiz. Note: bring colour pens / markers with you next week!

CRICOS Provider Code: 01505M RTO Number: 3045 DHS V2.1 2011 Implement Food Safety Procedures...

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