Food safety and sanitation
SAMPLE FOOD SAFETY MANUAL
Section 1
Introduction
Table of Contents
Purpose of this manual 4
How to use this manual 5
At risk persons 5
Definitions 6
Sample policy amendment register 10
Our commitment to food safety 11
Organisation responsibilities and duties 12
The owner will: 12
The manager will: 12
All kitchen staff will: 12
Other staff (eg assistants, bartenders, waiters, cleaners) will: 13
The HACCP team 14
Section 1
Introduction
Purpose of this manual
This is an example of a Food Safety Manual that has been developed to assist your learning of HACCP-based food safety programs. The development of food safety programs based on the principles of the hazard analysis critical control point (HACCP) system is the most effective way of ensuring food safety. This manual is intended to be a very general guide for HACCP-based food safety programs and will show you how all the parts of the food safety program come together.
This manual is an example of a HACCP-based food safety program for food service processes that include: cook serve cook chill reheat serve (not extended shelf life cook chill).
We have taken every effort to ensure that the sample guidelines in this manual meet the minimum standard for food safety for the processes described. However, when using these guidelines you need to undertake your own research to be assured that you have met current food safety standards and industry codes for the operations undertaken by the business for which you work.
Web sites that contain information on HACCP-based food safety programs include:
Food Standards Australia New Zealand has information on the proposed food safety standard: http://www.foodstandards.gov.au
Department of Health, Victoria, Australia has food safety programs: http://www.health.vic.gov.au/foodsafety/
The NSW Food Authority has some good information: http://www.foodauthority.nsw.gov.au/
Department of Health,
Section 1
Introduction
Table of Contents
Purpose of this manual 4
How to use this manual 5
At risk persons 5
Definitions 6
Sample policy amendment register 10
Our commitment to food safety 11
Organisation responsibilities and duties 12
The owner will: 12
The manager will: 12
All kitchen staff will: 12
Other staff (eg assistants, bartenders, waiters, cleaners) will: 13
The HACCP team 14
Section 1
Introduction
Purpose of this manual
This is an example of a Food Safety Manual that has been developed to assist your learning of HACCP-based food safety programs. The development of food safety programs based on the principles of the hazard analysis critical control point (HACCP) system is the most effective way of ensuring food safety. This manual is intended to be a very general guide for HACCP-based food safety programs and will show you how all the parts of the food safety program come together.
This manual is an example of a HACCP-based food safety program for food service processes that include: cook serve cook chill reheat serve (not extended shelf life cook chill).
We have taken every effort to ensure that the sample guidelines in this manual meet the minimum standard for food safety for the processes described. However, when using these guidelines you need to undertake your own research to be assured that you have met current food safety standards and industry codes for the operations undertaken by the business for which you work.
Web sites that contain information on HACCP-based food safety programs include:
Food Standards Australia New Zealand has information on the proposed food safety standard: http://www.foodstandards.gov.au
Department of Health, Victoria, Australia has food safety programs: http://www.health.vic.gov.au/foodsafety/
The NSW Food Authority has some good information: http://www.foodauthority.nsw.gov.au/
Department of Health,