Quality SOP Manual in Catering and Restaurants

Standard Operating
QA-SOP21
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Cleaning and Sanitation Version: 11
Issue Date: 16 July 2019

Issue Date Version Amendment Compiled by Approved by

Melinda
22/06/10 1 First Issue Chapman &
Mei Ling Wong
07/12/10 2 Added cleaning contractor Mei Ling Wong
5.11.3, 6.3 & 7.4 Change
18/07/11 3 Production Manager to Executive Mei Ling Wong
Chef
Separate night cleaning from clean
05/12/11 4 as you go cleaning. Modified Mei Wong
procedure and responsibilities.
Amended job titles and structure
Amend QA‐SOP21‐FOR15 Cleaning
and Sanitation Monthly Record to
10/01/12 5 Mei Wong
QA‐SOP21‐FOR15 Cleaning and
Sanitation Monthly & Bi‐Monthly
Record
10/02/12 6 Amend job titles and structure E Populin
17/10/13 7 E Roccasalva
Amend job titles and structure
28/10/14 8 Amend job titles and structure
E Roccasalva
Amend form names and numbers
16/01/18 9 Amend job titles and structure E Roccasalva
Remove e‐Water sanitiser step
Amend job titles and include
27/07/18 10 M Wong
Listeria management in corrective
actions
5.1.5 – Amend form numbers from
16/07/2019 11
QA‐SOP21‐W116 to QA‐SOP‐FOR16 O Tuifangaloka
Amend Job titles and structures.

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1 Purpose
This SOP is to ensure that the food premises fixtures, fittings, storage areas, equipment and food
transport vehicles are maintained in a clean state and all food contact surfaces are maintained in a
clean and sanitary condition to decrease the likelihood of product contamination and ensure
compliance with HACCP and legislative requirements.
2 Scope
This SOP applies, to the food premises’ fixtures, fittings, storage areas, equipment and food transport
vehicles, to all food contact surfaces and amenities.
The Document Sponsors are the Facility Services Manager and Quality Manager.
3 References
3.1 Food Standards Australia New Zealand: Food Safety Standard 3.2.2 (19).
3.2 Codex Hazard Analysis Critical Control Point System and Guidelines for its Application.
3.3 QA‐SOP13 Operational Hygiene and GMP.
3.4 QA‐SOP20 Chemicals.
4 Definitions
‘Clean as you Go’: a policy or principle of keeping the work area clean and tidy at all times whilst
working and includes cleaning up spills, wiping down surfaces, removing waste to bins and generally
keeping the work area, tools and equipment and person to the required levels of hygiene to
production.
Cleaning: a process that removes visible contamination such as food waste, dirt and grease from a
surface. This process is usually achieved by the use of water and detergent. During the cleaning
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process, microorganisms will be removed but the cleaning process is not designed to destroy
microorganisms.
Sanitising: a process that destroys microorganisms, thereby reducing the numbers of
microorganisms present on a surface. This is usually achieved by the use of both heat and water, or
by chemicals.
Food Contact Surfaces: any surface or equipment used for handling food that comes into contact
with food including chopping boards, preparation surfaces, mixing bowls, storage containers,
equipment used to wash food, cooking and other processing equipment and thermometers.
Microbes: bacteria, viruses, moulds, yeasts and parasites that can only be viewed by a microscope
(microorganisms)
Pathogens: bacteria, viruses, moulds and parasites capable of causing disease.
5 Methods
5.1 Responsibility and Authority Limits
5.1.1 The cleaning contractor has been contracted to establish and implement the cleaning and
sanitation program under the directions of the Facility Services Manager.
5.1.2 The cleaning contractor is responsible for ensuring the cleaning and sanitation program is
followed to maintain the food premises fixtures, fittings, storage areas and equipment in a
clean state and all food contact surfaces in a clean and sanitary condition.
5.1.3 The Quality Department is responsible for verifying that the cleaning and sanitation program
is working through visual cleaning verification and environmental swabs.
5.1.4 Personnel nominated on the cleaning schedule are responsible for carrying out cleaning and
sanitation procedures as instructed on the Cleaning and Sanitation Schedule.
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5.1.5 All personnel are required to follow the company’s ‘Clean as you Go’ policy to maintain a
clean and tidy work environment. The specific responsibilities are specified in QA‐SOP21‐
FOR16 Cleaning Work Instructions and Schedule ‐ Clean as You Go.
5.1.6 Any person may identify unclean food contact surfaces or inadequate cleaning being
undertaken. In each case, the Team Leader shall be immediately notified and food contact
surfaces shall be immediately cleaned and sanitised prior to use and inadequate cleaning
practices shall be corrected.
5.2 Induction and Training
5.2.1 All personnel will be inducted in the ‘clean as you go’ policy and correct cleaning and
sanitising procedures and use of cleaning chemicals in a food production environment.
Specific training is provided to personnel responsible for cleaning and sanitising critical
equipment and high risk areas. Records of induction and training will be documented and
filed by the Administration Coordinator or delegate. Refer to QA‐SOP16 Training.
5.3 Cleaning Work Instructions and Schedule
5.3.1 A cleaning schedule and work instructions (QA‐SOP21‐W101 Cleaning Work Instructions and
Schedule ‐ Deep Cleaning & QA‐SOP21‐W103 Cleaning Work Instructions and Schedule ‐
Clean as You Go) is maintained to ensure all parts of the food premises fixtures, fittings,
equipment and all food contact surfaces are cleaned regularly and correctly. The cleaning
schedule covers:
 The areas and items to be cleaned.
 The method of cleaning.
 Who is responsible for each cleaning task.
 The frequency at which area or item is cleaned.
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 The chemicals and tools used and any Personal Protective Equipment (PPE) to be used.
5.4 Area and Items to be Cleaned
5.4.1 The following items and areas will be included on QA‐SOP21‐WI01 Cleaning Work
Instructions and Schedule ‐ Deep Cleaning & QA‐SOP21‐WI03 Cleaning Work Instructions and
Schedule ‐ Clean as You Go :
 Portable Equipment ‐ all equipment used for processing including trays, trolleys, pans,
pots, cutlery, slicers, labelling equipment, jugs, utensils, tubs, buckets, chopping
boards, scales.
 Fixed Equipment ‐ racks, rails, cesars, ovens, bench tops, sinks, taps, kettles, pans,
overhead shielding, conveyors, conveyor belts, chain roller, supports, shelves and other
storage equipment, including the undersides of equipment.
 Filler heads and other equipment that can trap food.
 Processing areas including all walls, floors and drains, ceilings, doors and ventilation
systems.
 Storage areas ‐ chillers, freezers and dry storage areas including all walls, floors, ceilings,
doors, fan units and evaporator units and trays.
 Cleaning equipment – brooms, brushes, cloths, squeegees, non‐metal scourers etc.
 Garbage and waste bins, and waste and recycling storage areas.
 Toilet blocks, locker and change areas, lunch rooms and offices.
5.5 Food Contact Surfaces
5.5.1 All food contact surfaces of equipment must be both cleaned and sanitised. Food contact
surfaces of equipment is any surface or equipment used for handling food that comes into
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contact with food including chopping boards, preparation surfaces, mixing bowls, storage
containers, equipment used to wash food, cooking and other processing equipment and
thermometers.
5.5.2 Food contact surfaces must be thoroughly cleaned before the sanitising step is undertaken as
any food residue or other soil left after the cleaning process may:
 Protect bacteria from the sanitation step.
 React with the sanitiser making the sanitiser less effective.
5.5.3 Effective cleaning and sanitation involves the following steps:
 Dry sweeping / brushing to remove loose debris.
 Rinse to reduce dirt and debris.
 Wash with aid of a detergent and mechanical action to lift dirt and debris from surface.
 Rinse off detergent.
 Sanitise.
 Rinse off sanitiser (unless ‘no rinse sanitiser’, hot water at 82oC or steam is used).
 Allow to dry.
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5.6 Cleaning and Sanitising Methods
5.6.1 Cleaning methods are determined depending on the item or areas being cleaned and may
include manual cleaning using paper towels, squeegees, brushes and non‐metal scourers,
soaking, foam and high pressure hoses.
5.6.2 Sanitising methods are determined depending on the item or area being sanitised and may
include steam (surfaces heated to a surface temperature greater than 72°C); hot water
(surfaces also heated whereby water temperature must be ≥ 82°C); and chemical sanitisers)
5.6.3 If using a commercial single use sanitiser product designed to disinfect whilst removing soils
in a single step, manufacturer’s instructions must be strictly adhered to and chemicals not
mixed with other cleaners or sanitisers.
5.6.4 Some sanitisers are ‘no rinse sanitisers’ and so the final rinse can be omitted.
5.7 Cleaning Items and Methods requiring special consideration
5.7.1 If using high pressure hoses, the force of the hose may spread materials for long distances
and from the floor onto surfaces above as aerosols. The aerosols may contaminate food or
food contact surfaces. High pressure hoses must only be used where there is no possibility of
contaminating food or sanitised food contact surfaces.
5.7.2 When cleaning drains, do not blast water into them with a spray gun as this can blast
pathogens (e.g. Listeria monocytogenes) out of the drain and into the food production
environment.
5.7.3 Staff responsible for cleaning drains must carry out proper hand washing procedures and
change clothing afterwards and cleaning of drains must not be scheduled until the end of
production.
5.8 Personnel responsible for cleaning
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5.8.1 All personnel will follow the “Clean As You Go” policy and be responsible for keeping the
work area, tools, equipment and person to the required levels of hygiene to produce safe
food products. Specific requirements are outlined in QA‐SOP21‐FOR04 Clean as You Go Daily
Record.
5.8.2 Community Chef’s Cleaning Team is responsible of assisting production with cleaning tasks
during the day. Specific requirements are outlined in QA‐SOP21‐FOR16 Clean as You Go Daily
Record.
5.8.3 The cleaning contractor is employed to undertake specific cleaning tasks as outlined on the
Cleaning Schedule, deep cleaning, major spills and equipment clean downs.
5.9 Cleaning Frequency
5.9.1 Cleaning frequency for food premises, fixtures, fittings, equipment and the food transport
areas of vehicles is determined to ensure there is no accumulation of:
 Garbage, expect in garbage containers.
 Recycled matter, except in containers.
 Food waste.
 Dirt.
 Grease.
 Other visible matter.
5.9.2 The frequency of cleaning and sanitising food contact surfaces is based on determining when
food that will come into contact with the surface is likely to be contaminated.
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5.9.3 A food contact surface must be cleaned and sanitised between being used for raw and ready
to eat food; however where possible, separate surfaces and equipment should be used for
raw and ready to eat foods
5.9.4 A food contact surface must be cleaned and sanitised immediately after it has been used;
that is, where there will be a delay between the current use of the surface and the next use
of the surface; and where there is a change of use, such as change of product or batch.
5.9.5 A food contact surface should be cleaned and sanitised immediately prior to use if it has not
been adequately protected since it was last cleaned and sanitised, or if cleaning records
cannot confirm the surface has been cleaned and sanitised after last use.
5.9.6 If equipment is being used for long periods with potentially hazardous food at temperatures
between 5°C and 60°C, the food contact surfaces of this equipment must be cleaned and
sanitised every 2 hours or after each type of product, whichever comes first, to prevent food
residues remaining on the surface becoming a source of contamination.
5.10 Cleaning Chemicals and Equipment
5.10.1 Cleaning chemicals used in the food premises are designed for the purpose of use within
food establishments and will not compromise the safety of the food and are suitable when
used according to label directions or specific site cleaning procedures authorised by the
approved chemical supplier. Refer QA‐SOP09‐REG01 Approved Suppliers Register and QA‐
SOP20 Chemicals
5.10.2 Current (within 5 years) Safety Data Sheets (SDS) are held for all non‐food chemicals used by
Community Chef.
5.10.3 Cleaning chemicals will be securely and separately stored away from food and food storage
areas. Chemicals must never be stored in food containers or receptacles.
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5.10.4 Cleaning equipment and items such as mops, cloths and sponges and other porous items can
easily harbour microbes and must be maintained in a condition which does not allow them to
become a source of contamination.
5.10.5 Cleaning equipment that is not in good condition can become a source of foreign body
contamination (e.g. loose bristles from brushes) and must be replaced if no longer in good
condition.
5.10.6 Wooden handled cleaning implements must not be used in the food production
environment.
5.10.7 Cleaning equipment are colour coded i.e. black and green are for non‐food contact surfaces
and red is for food‐contact surfaces.
5.11 Cleaning Records
5.11.1 The Cleaning Team Leader completes and signs QA‐SOP21‐FOR13 Handover Sheet indicating
that the department or plant is ready to be handed over for cleaning by the cleaning
contractor (all raw materials have been removed, etc), the date and time the department or
plant is handed over is recorded. Any items requiring attention or any deviation from the
previous day must be written down on QA‐SOP21‐FOR13 Handover Sheet.
The cleaning contractor’s Team Leader must comment on the issues raised by the
Community Chef and write down deviations that occur during the deep cleaning. The
cleaning contractor’s Team Leader will contact the relevant people if he believes that the
deviation can stop production or if it can develop into danger of any kind.
When the clean is completed and the cleaning contractor’s Team Leader and his staff have
completed the Post‐Op hygiene inspection the plant is ready to be handed back to
production. The cleaning contractor’s Team Leader will sign QA‐SOP21‐FOR13 Handover
Sheet that he has delivered the department or plant in a condition, which is acceptable to
production. Subsequently the Community Chef Cleaning Team Leader must comment and
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sign the QA‐SOP21‐FOR13 Handover Sheet. The cleaning contractor’s Team Leader will read
these comments when he returns to start the next cleaning shift.
5.11.2 When an item or area is cleaned during the deep cleaning, a record of this is completed and
initialled by the cleaning contractor’s Team Leader on:
 QA‐SOP21‐FOR01 Deep Cleaning and Sanitation Daily Record
 QA‐SOP21‐FOR14 Deep Cleaning and Sanitation Weekly Record
 QA‐SOP21‐FOR15 Cleaning and Sanitation Monthly & Bi‐Monthly Record
5.11.3 The Cleaning Records are checked and signed by the Facility Services Manager and QA on a
daily basis and filed as per QA‐SOP01 Document Control.
5.11.4 When an item or area is cleaned during the day cleaning, a record of this is completed and
initialled by the Community Chef’s Cleaning Team Leader on QA‐SOP21‐FOR16 Clean as You
Go Daily Record. However, all Team Leaders are responsible to ensure that cleaning
procedures are adhered to in their area.
6 Monitoring
6.1 The cleaning contractor’s Team Leader shall monitor the cleaning process and fill in:
6.2 All Team Leaders shall monitor the “Clean as You Go” processes. The Community Chef Cleaning
Team Leader shall sign off QA‐SOP21‐FOR04 Clean as You Go Daily Record.
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6.3 Quality Team Member as well as the Facility Services Manager shall sign off all cleaning records
on a daily basis.
7 Corrective Action
7.1 The cleaning contractor’s Team Leader shall verify that corrective and preventive action relating
to inadequate cleaning and sanitation is carried out including discarding food products if there is
any likelihood of contamination (after consultation with the Quality Manager), ensuring the
unclean area or item is re‐cleaned according to procedures and that the responsible personnel
are addressed and, if necessary, retrained in the correct cleaning procedures with the assistance
of the Facility Services Manager or Quality Manager. Non‐conformances and follow‐up actions
taken must be recorded in QA‐SOP08‐REG01 Non‐Conformance Register by the Quality Manager
or delegate.
7.2 The cleaning contractor’s Team Leader must instigate and record corrective actions for swab
failures on QA‐SOP21‐FOR10 Swab Failures and Corrective Action.
7.3 The cleaning contractor’s Team Leader must review any cleaning issues identified on pre‐
operational inspection sheets and implement, verify and record corrective actions and sign off on
the pre‐operational inspection sheets daily.
7.4 The Facility Services Manager may submit a Deviation Sheet to the Contractor when the
Production Manager or Quality Manager considers that the services (or a component of them)
have failed to comply with the standard required on more than one occasion.
7.5 The cleaning contractor’s Team Leader must, within 1 business day of receiving a Deviation
Sheet, propose a cure plan for the rectification of the Service failure specified in that Deviation
Sheet for consideration by the Facility Services Manager.
7.6 The cleaning contractor’s Team Leader must implement or amend a cure plan to the extent
required by the Production Manager, Facility Services Manager, Quality Manager.
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7.7 If Listeria is detected on a food contact surface:
7.7.1 Review cleaning procedures and implement cleaning and sanitation of the food contact
surface.
7.7.2 Increase the frequency of environmental testing to at least weekly and continue to test until
the environmental swabbing program has achieved three consecutive negative results from
tests taken on separate operation days.
7.7.3 To ensure end product has not been contaminated, where a food contact surface tests
positive for Listeria that swab shall be typed in a laboratory to confirm the presence or
otherwise of L. monocytogenes. All potentially contaminated RTE product shall be held
pending the results of this test. If the presence of L. monocytogenes is confirmed, follow
Standard 1.6.1 of the Code and test and hold available product batches from the day of the
first positive L. monocytogenes environmental contamination onwards. Product batches shall
be tested for L. monocytogenes at the rate of five 25‐gram samples per batch. Composite
testing is permitted at the laboratory. Test each production batch until the environmental
swabbing program has achieved three consecutive negative results as outlined above.
7.8 If Listeria is detected on a non‐food contact surface:
7.8.1 Review cleaning procedures and implement cleaning and sanitation of the non‐food contact
surface.
7.8.2 Increase the frequency of environmental testing to weekly and continue to test until the
environmental swabbing program has achieved three consecutive negative results from tests
taken on separate operation days.

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8 Verification
8.1 The Community Chef Cleaning Team Leader with the assistance of all Team Leaders shall verify
the cleaning process and record the results of the verification in QA‐SOP21‐FOR16 Clean as You
Go Daily Record.
8.2 The cleaning contractor’s Team Leader shall verify the cleaning process and record the results if
the verification in:
8.3 The Quality Team shall verify the cleaning and sanitation program through regular visual
inspections and weekly microbiological environmental swabbing of food contact surfaces, and
record results on QA‐SOP21‐REG01 Swabbing Record.
8.4 Environmental swabs will be sent to the approved food microbiological laboratory as listed on
QA‐SOP09‐REG01 Approved Suppliers Register
8.5 Visual inspection and environmental swabs results are subject to internal audits and external
audits.
8.6 Findings of internal and external audits are subject to management review.
9 Documentation
9.1 QA‐SOP21‐FOR01 Deep Cleaning and Sanitation Daily Record
9.2 QA‐SOP21‐FOR14 Deep Cleaning and Sanitation Weekly Record
9.3 QA‐SOP21‐FOR15 Cleaning and Sanitation Monthly & Bi‐Monthly Record
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9.4 QA‐SOP21‐FOR16 Clean as You Go Daily Record
9.5 QA‐SOP21‐FOR13 Handover Sheet
9.6 QA‐SOP08‐REG01 Non‐Conformance Register.
9.7 QA‐SOP07‐FOR03 Internal Corrective Action Request.
9.8 QA‐SOP21‐REG01 Swabbing Record.
9.9 QA‐SOP21‐WI01 Cleaning Work Instructions and Schedule – Deep Cleaning
9.10 QA‐SOP21‐WI03 Cleaning Work Instructions and Schedule – Clean as You Go
9.11 QA‐SOP21‐WI02 Pre‐Operational Checks
9.12 QA‐SOP21‐WI05 Retort Pipeline Cleaning
9.13 QA‐SOP21‐WI06 Toyo Pipeline Cleaning

Standard Operating Procedure QA‐SOP09

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Approved Supplier Program Version: 13

Issue Date: 01/02/19

11/06/10 1 First Issue
01/03/11 2 Section 5.2.2 Changed location of specifications folder.
19/08/11 3 Section 5.6 Amended Supplier Review Mei Wong
Amend job titles and structure.
Deleted Section 5.4.7.
Added CEO to Section 5.9.4.
Added Production Manager to Section 6.
Replaced “quality” with “food safety” to Section 7.1.
05/12/11 4 Mei Wong
Section 7: Amended responsibilities as per current
practice.
Section 9: Added Issues Register – Quality.
Section 5.6.3: Amended scoring system for food safety
& quality.
Amend job titles and structure.
Replaced “Production Manager” with “Quality
09/02/12 5 E Populin
Manager and/or Quality Support Officer” and added
“Demi Chef” to Section 7.1.2
Remove Approved Raw Materials Register from
Sections 5.2.1, 5.2.4, 5.4.3, 5.5.9 (replace with SysPro)
and 9.4 (replace with SysPro).
Remove Section 5.3.2
7/12/12 6 E Populin
Section 5.6.3: Amended scoring system for food
safety, quality and delivery.
Section 5.9: add New Supplier Reference Checklist
Section 7.1: add Supplier Delivery Issues Register.


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29/12/14 9 Amend job titles and structure N Chee
Section 4: Amend authorities to reflect updated
practice.
Section 5.2.2: Amend location of files from O drive to
M Wong
27/07/15 10 P drive.
E Roccasalva
Section 5.3: Add risk assessment.
Section 5.6.2 Include supplier approval application.
Remove Supplier Audit. Remove AQIS approval
Add Section 5.10 Approved Supplier Visits.
19/02/16 11 Section 3 Add OP‐SOP01 procurement Policy Mei Wong
Section 9 Add OPS‐SOP01 Procurement Policy
5.7 Amend supplier performance measurements
calculations and change title of section to Supplier
Review for Raw Material Suppliers. Leave review as
24/08/17 12 Mei Wong
annually.
9.6 Add QA‐SOP09‐FOR04 Supplier Approval
Application
Section 4: Update from MSDS to SDS
3.4 SOP Supplier Selection and Management removed.
5.6.6 Minor changes to the QA‐SOP09‐FOR3 – actual
N Chee
01/02/19 13 form number QA‐SOP09‐FOR02.
O Tuifangaloka
5.7.3 Removed; Delivery states The Production &
Planning Officer is to keep record of delivery
performances. This is no longer required.
Definition – Amend MSDS to SDS


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1 Purpose
The purpose of this procedure is to ensure that raw materials used in the manufacture of food at
Community Chef meet specific requirements. The quality of raw materials has an impact on the
finished product. Raw materials will only be sourced from approved suppliers whose performance is
established through compliance history or formal quality evaluation.
2 Scope
This SOP applies to the purchasing of all ingredients, packaging materials, cleaning chemicals,
cleaning equipment, pest control chemicals, cooling tower and boiler water treatment additives,
food contact materials (metals, plastics, and lubricants) used at Community Chef.
Any material used for product development and trials are excluded from this procedure.
The Document Sponsor for this procedure is the Quality Manager.
3 References
3.1 Food Standards Australia New Zealand.
3.2 Codex Hazard Analysis Critical Control Point System and Guidelines for its Application.
3.3 Memorandum for Procurement.
3.4 OPS‐SOP01 Procurement Policy
4 Definitions
Approved Supplier ‐ A supplier of raw materials or services who have been subject to an approval

process. The following supplier categories must possess these attributes:
Food – HACCP / Food Safety Certification
Services – ISO / NATA Certification


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Packaging – ISO Certification
Transport – HACCP / ISO Certification
S.D.S. ‐ Safety Data Sheet ‐ Information provided by a supplier attesting to the safety standards and
requirements applicable to the material (usually chemicals). Previously known as Material Safety
Data Sheet (MSDS).
T.D.S. ‐ Technical Data Sheet ‐ Information provided by a supplier regarding the description,
functionality and Quality specification of the material.
Specification ‐ A document defining the requirements, particularly quality requirements, with which
the material must comply.
Purchaser ‐ Personnel who have purchasing authority:
 Ingredients, packaging materials, consumables – The Productions Manager in consultation with
the Production Planning Officer, Finance Manager, Quality Manager and Operation Director.
 Cleaning chemicals – Facility Services Manager in consultation with the Operations Director and
Quality Manager.
 Maintenance items – The Facility Services Manager in consultation with the CEO.
 Production consumables – Production Manager in consultation with the Production Planning
Officer and Team Leaders.
 Laboratory – The Operations Director in consultation with the Quality Manager.
5 Methods
5.1 Authority Limits
5.1.1 Refer to the Procurement Policy and Memorandum for Procurement.


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5.2 Approved Raw Materials Register and Approved Suppliers
5.2.1 Purchase only materials listed in Syspro and QA‐SOP20‐REG01 Approved Chemicals Register.
5.2.2 Specifications for each of these materials from each supplier are located in the Product
Specification Folder under Menu Development on the P drive.
5.2.3 The materials may be purchased only from the primary approved supplier or, in emergency
situations or for supply rotation purposes, from approved alternative suppliers recorded on
the register.
5.2.4 It is the responsibility of the Quality Department to maintain the currency of QA‐SOP09‐
REG01 Approved Supplier Register and QA‐SOP20‐REG01 Approved Chemicals Register.
5.2.5 It is the responsibility of the Productions & Planning Officer to maintain the currency of
Syspro.
5.2.6 The Quality Manager and the Operations Director shall be notified in all cases where
purchases from approved alternative suppliers are to be ordered due to the possibility that
recipe or processing adjustments may be necessary.
5.3 Risk Assessment
5.3.1 Suppliers of raw materials must be assessed according to the risk associated with the raw
material.
5.3.2 A risk assessment must be carried out using the following table:
Severity Rating Description

3 Will directly cause a food safety issue
2 May cause a food safety issue and/or quality issue
1 Unlikely to cause food safety and/or quality issues


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Likelihood of Occurrence Description

3 Highly likely if control not present
2 Possible
1 Unlikely or infrequent

Assign a value to the hazard from the two above criteria and then multiply Severity Rating x
Likelihood of Occurrence to determine a risk factor. From this calculation, the possible outcomes are
1, 2, 3, 4, 6 and 9.
Hazard Severity

1 2 3
1 Very 2 Low 3 Programmed
Low Action Action 1
Action Priority
Low Low Medium
2 Low 4 Priority 6 Urgent
Action Action Priority 2 Likelihood
Priority Action of
Low Medium High Occurrence
3 Programmed 6 Urgent 9 Critical
Action Action 3
Medium High High

5.3.3
Risk Level Requirement
 HACCP Certificate
High
 Site visit


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 HACCP Certificate
Medium
 Site visit
Low  HACCP Certificate

5.3.4 Risk assessments for all suppliers are located in QA‐SOP09‐REG04 Supplier Risk Assessment.
5.4 Requirements for Certificate of Analysis (C of A)
5.4.1 The Quality Manager shall decide the requirements for C of A based on the history, risk
category of the raw material, amount of usage, end use and the supplier certification such as
HACCP etc
5.4.2 At the time of ordering raw materials, if the supplier certification has expired, the Quality
Department should request an updated copy and update it in the Approved Suppliers
Register.
5.5 Specifications / Safety Data Sheets
5.5.1 All ingredients and packaging materials purchased shall comply with the current raw material
and packaging specifications.
5.5.2 The Quality Department shall maintain the specifications.
5.5.3 The Quality Department shall retain copies of material safety data sheets, where applicable.
5.5.4 SDSs are required for all chemicals used. The Quality Department shall maintain the safety

data sheets for all cleaning, pest control, boiler, cooling tower and water treatment
chemicals used on site and shall ensure QA‐SOP20‐REG01 Approved Chemicals Register is
kept up‐to‐date.
5.5.5 The Facility Services Manager shall maintain the material safety data sheets for boiler,
cooling tower and water treatment chemicals used on site and shall obtain copies of the
relevant SDS and other documentation for all chemicals required for maintenance purposes.


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5.5.6 These documents are essential to ensure that ingredients, processing aids, labels, tags,
printing inks and packaging material e.g. plastic wraps that may come into contact with food
products are not a source of contamination.
5.6 New Material / Supplier Approval
5.6.1 The initial and ongoing ability of ingredient and packaging material suppliers to meet
Community Chef’s quality requirements shall be carried out before that supplier provides
materials. Refer to Procurement Memorandum. Community Chef will review the
performance of the supplier within a specified ‘trial’ period and decide upon the level of
ongoing supplier performance monitoring. Each supplier is to be reviewed at least annually.
5.6.2 All new suppliers must complete QA‐SOP09‐FOR04 Supplier Approval Application.
5.6.3 QA‐SOP09‐FOR06 New Supplier Reference Checklist may also be used if deemed necessary.
5.6.4 Acceptance of a supplier is based on a risk assessment, Procurement Memorandum and SOP
Supplier Selection and Management.
5.6.5 Acceptance of a particular product from a supplier shall consider one or more of the
following criteria:
 Quality and food safety significance.
 Usage level.
 Cost.
 History of the materials.
5.6.6 For each approved supplier QA‐SOP09‐FOR02 Supplier Approval Coversheet will be
completed by the Quality Manager outlining:
 Supplier location(s) covered


Page: 9 of 14



 Basis for approval
 Product or product groups covered
 Approval expiry date
5.6.7 A reference will be made in the QA‐SOP09‐REG01 Approved Supplier Register to form a
summary of suppliers approved by the process above and the expiry date of such approval.
Suppliers present in the list include suppliers providing:
 Ingredients.
 Packaging.
 Service providers e.g. pest control, water testing.
 External calibration services.
5.6.8 Where a material requested does not appear in Syspro or in the Approved Chemicals
Register i.e. its use has not been formally approved, the purchaser shall initiate the
procedure for new material approval with the assistance of the Quality Manager.
5.6.9 Where there is a request to purchase a raw material from a non‐approved supplier for that
material, the assessment must be carried out by the procurement evaluation committee.
Refer to Procurement Memorandum and SOP Supplier Selection and Management
5.7 Supplier Review for Raw Material Suppliers
5.7.1 The supplier performance rating program provides a tool to measure supplier performance.
The Production & Planning Officer, Production Manager and Quality Manager are responsible
for the implementation, management and maintenance of the performance rating system
for Community Chef suppliers. The overall process is overviewed by the Production Manager.
5.7.2 Program Parameters


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 Measurements compiled and reviewed annually.
 Scores compiled in QA‐SOP09‐FOR05 Supplier Review.
 Findings discussed in Management Review Meetings.
 Ratings discussed as part of all Purchasing and/or QA meetings with suppliers.
 Any incidents are addressed at the time of occurrence.
5.7.3 Performance Measurements for Raw Material Suppliers
The target score for each supplier is 75‐100%.
Food Safety (35%)
 Food safety performance is measured on a scale of 1‐10.
 Number of food safety issues with raw materials delivered as identified by in‐house checks
and/or routine product testing, e.g. temperature out of specifications, foreign object
contamination.
 All non‐conformances are documented by CAR# in QA‐SOP08 REG01 Non‐Conformance
Register and responses filed in the Supplier CAR folder.
 Each CAR warrants a deduction of 0.5 point from a maximum score of 10.
 If there is a deduction of 3 points or more during the first quarter, the supplier will be
notified and a supplier audit will be conducted.
 If there is a deduction of 3 points or more two quarters in a row, alternative suppliers must
be sought.
Quality (35%)
 Quality performance is measured on a scale of 1‐10.


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 Number of quality issues with raw materials delivered e.g. gristly meat, roast meat portions
out of specifications.
 Data is taken from QA‐SOP08 REG01 Non‐Conformance Register and email communication.
 Each CAR warrants a deduction of 0.5 point from a maximum score of 10.
Delivery (20%)
 Delivery performance is measured on a scale of 1‐10.
 Measurement includes delivery issues e.g. late deliveries, short deliveries.
Service (10%)
 Service performance is measured on a scale of 1‐10.
 Subjective measurement that includes inquiry response time, completeness of responses,
quality of technical and QA support, flexibility in satisfying manufacturing and delivery
changes, innovative suggestions and contributions, general ease of doing business.
 The Production & Planning Officer is responsible for determining this measurement with
input provided from other departments as appropriate.
5.8 Verification of Materials
5.8.1 The Quality Manager shall ensure that a clear agreement is developed with the supplier on
the methods by which conformance to Community Chef requirements may be verified.
Verification methods may include any one or more of the following:
 Relying on the supplier’s quality assurance system.
 Submission of specified inspection/test data (e.g. certificates of analysis) or process
control records with delivery of materials.
 100% inspection/testing by the supplier.


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 Lot acceptance inspection/testing by sampling by the supplier.
 Implementation of a formal quality assurance system as specified by Community Chef.
5.8.2 The receival storemen shall visually assess goods being received against the relevant raw
materials inspection guideline before signing acceptance of the delivery dockets in
accordance with the details outlined in QA‐SOP10 Raw Material Receival and Storage.
Inspection shall be recorded in QA‐SOP10‐FOR01 Raw Material Inspection Checklist.

5.9 Service Order Contracts
Service orders shall generally apply to the purchase of service contracts relating to:
 Pest control
 Waste removal
 Laboratory testing
 Service providers (boilers)
 Casual staff agencies
5.10 Approved Supplier Visits
Supplier visits are done either:
 As part of a pre‐approval assessment.
 As part of a schedule.
 At the Quality Manager or Operations Manager’s discretion.
 As a result of a supplier non‐conformance.
6 Monitoring


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6.1 Each stage of supplier approval must be monitored by the Operations Manager and Quality
Manager who shall ensure that all the required documentation is obtained.
7 Corrective Action
7.1 Supplier Corrective Action Requests
7.1.1 Where a food safety defect is noted by the receival personnel or any other personnel, the
defect shall be reported to the Quality Manager who, depending on the severity of the issue,
shall:
 Arrange for the product to be placed on hold.
 Complete a Corrective Action Request.
 Accept the goods if the defect is deemed to have an insignificant impact on food safety
and quality.
7.1.2 When a quality defect is noted by the receival personnel or any other personnel, the defect
shall be reported to the Quality Department:
 Arrange for the product to be placed on hold.
 Arrange for data input in the QA‐SOP08 REG01 Non‐Conformance Register.
7.1.3 When a stock defect is noted by the receival personnel or any other personnel, the defect
shall be reported to the Production Planning Officer who shall arrange for the relevant stock
to be placed on hold and/or returned to the supplier and for replacement stock to be
ordered.
8 Verification
8.1 This SOP and accompanying documents are subject to internal and external audits.


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9 Documentation
9.1 QA‐SOP09‐REG01 Approved Suppliers Register.
9.2 QA‐SOP10‐FOR01 Raw Material Inspection Checklist.
9.3 QA‐SOP20‐REG01 Approved Chemicals Register.
9.4 QA‐SOP09‐FOR02 Supplier Approval Coversheet.
9.6 QA‐SOP09‐FOR04 Supplier Approval Application
9.7 QA‐SOP09‐FOR05 Supplier Review
9.6 QA‐SOP09‐FOR06 New Supplier Reference Checklist
9.7 Supplier Corrective Action Request Folder.
9.8 OPS‐SOP01 Procurement Policy


Page: 1 of 13

Process Control Version: 13

Issue Date: 10 Dec 2019

Issue Date Version Amendment Compiled by Approved
Section 2 – Changed document codes and
names relating to raw material receival and
dispatch.
Section 5.2.2 – Deleted Quality Manager and
11/03/11 2 Mei Wong
added delegate for pre‐operational checks.
Deleted Assistant Team Leader.
Section 5.5.3 Added change request form
and deleted document control register.
05/12/11 3 Amend job titles and structure. Mei Wong
Section 5.5.3 & 5.5.4 ‐ Amend authorisation
01/06/12 5 E Populin
list on change request form
5.2 inclusion of Allergen Control (QA‐SOP27)
5.2.2‐4 Delegate can complete Daily Review
Inclusion of Manufacturing Supervisor
Update Section 5.8 with statement from
SOP11
10/12/19 13 Section 5.2.2 – added Quality Officer to O Tuifangaloka
GMP Inspection. Deleted Manufacturing


Page: 2 of 13



Supervisor and added Production
Manager.
Section 5.5.3 – deleted Operation
Manager and added Production Manager,
deleted Administration Coordinator and
added Business Support Coordinator,
added Operation Director.
Section 5.8.2 – Deleted Operation
Manager and added Operation Director.

Purpose
This procedure defines the process control procedures applied in the manufacture of food at
Community Chef to ensure safety and quality of our products. Evaluation of process changes
which may impact on HACCP and the quality system shall also be defined
1 Scope
This procedure applies to the manufacture of all food products at Community Chef. It applies
to all activities from the batching of materials for production to the palletising of finished
product.
Finished product storage and distribution are defined in QA‐SOP11 Finished Product Storage
and Delivery.
Raw material receival, handling and storage are defined in QA‐SOP10 Raw Material Receival
and Storage.


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2 References
2.1 Quality Manual
2.2 Food Standards Australia New Zealand
2.3 Codex Hazard Analysis Critical Control Point System and Guidelines for its Application
3 Definitions
Control Point (CP) ‐ A point in a process or as part of a support program at which some test or
inspection is required as a control for food safety reasons. Failure at a CP does not have a direct
impact on food safety.
Quality Point (QP) – A point in a process or as part of a support program at which some test or
inspection is required as a control for food quality reasons. Failure at a QP does not have a direct
impact on food quality or legislation.
Critical Control Point (CCP) ‐ A step at which control can be applied and is essential to prevent or
eliminate a food safety hazard or reduce it to an acceptable level. Failure at a CCP has direct impact
on food safety.
Quality Control Point (QCP) ‐ A step at which control can be applied and is essential to prevent or
eliminate a quality hazard or reduce it to an acceptable level. Failure at a QCP has direct impact on
food quality or legislation breach.
HACCP Plan ‐ Hazard Analysis Critical Control Point plan.
The written document, based upon the principles of HACCP, describing the procedures for assuring
the control of a specific process. It is based on ‘on‐line’ activities.
Standard Operating Procedure – A written document which supports ‘on‐line’ activities to ensure
that they function properly e.g. pest control, training.


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5 Methods
5.1 General
Process Control shall be achieved and demonstrated by implementation of the following components
of the quality plan:
 Identification of the potential hazard.
 Identification of control points (CPs) and quality points (QPs) and establishment of
standards, limits and specifications.
 Identification of critical control points (CCPs) and quality control point (QCPs) and
establishment of standards, limits and specifications.
 Documentation of a HACCP plan for the product/process.
 A full validation of the process shall be made prior to initial production ensuring
worst‐case conditions are considered.
 Documentation of standard operating procedures, work instructions and forms for
testing critical characteristics of the process.
 Inspection and testing at each control point (CP), quality point (QP), quality control
point (QCP) and critical control point (CCP) during manufacture. Results shall be
recorded on appropriate process control sheets and verified.
 Ongoing process validation shall be undertaken on a routine basis based on risk
assessment and the receipt of data indicating inconsistent or insufficient compliance
with process requirements.


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 Community Chef operates a quantity control system which conforms to legal
requirements (where the product is sold) and any additional recognised industry
sector codes or specified customer requirements.
 The frequency and methodology of quantity checking shall meet the requirements of
legislation governing quantity verification, irrespective of the nature of the pre‐pack
e.g. minimum weight.
 Where the quantity of the product is not governed by legislative requirements, the
product must conform to customer specification requirements.
5.2 Establishment of Process Control and Specifications
5.2.1 Process control and specifications shall be established by the Quality Manager or delegate.
Controls for the following aspects shall be documented:
 Raw materials ‐ issue, handling, storage and use.
 Production equipment ‐ pre‐start checks and regular monitoring and control during
production.
 In‐process control.
 Cleaning and sanitation (QA‐SOP21).
 Pest control (QA‐SOP18).
 Chemicals (QA‐SOP20)
 Waste management (QA‐SOP17).
 Water supply (QA‐SOP19).
 Training (QA‐SOP16).


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 Premises and Plant Maintenance (QA‐SOP26).
 Allergen Management (QA‐SOP27).
 Any other input to the manufacturing process which can impact on product quality
and/or safety.
5.2.2 Process controls shall be managed and documented as follows:
Type of Process Control Completed By Frequency

Prior to start‐up of
Pre‐Operational Hygiene Checks Team Leader or delegate
each shift
Sanitation and Swab Checks QA Department / delegate Weekly
Quality Officer or Quality
GMP Inspections Daily
Manager
Frequency depends
Team Leader, Operator or
Process Inspection on the type of
Production Manager
inspection
Forms (respective lines/areas) including Team Leader, Operator or Frequency depends
process control sheets Production Manager on the type of process
Quality Officer or Quality
Daily Review Daily
Manager

5.2.3 QA Department or delegate shall review completed forms daily. Recurring problems are
noted in the Non Conformance Register.
5.2.4 The QA Department shall verify the CCP records. Verification shall be conducted in the form
of evaluating the acceptability of the completed form and signing off.


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5.2.5 At each CP, QP, CCP and QCP, test requirements and/or inspection shall be completed as
defined in the relevant HACCP plan and/or SOP.
5.2.6 The Quality Manager or delegate shall be responsible for the establishment and
documentation of product specifications. These shall be based on customer requirements,
historical results, process capability studies, external regulatory and legal requirements.
5.2.7 Where physical or chemical aspects of raw materials, intermediate or finished product,
processes, and/or environment are critical to product safety, legality and quality, this shall be
adequately controlled, monitored and recorded.
5.2.8 Thermal processing, temperature of the freezer, chillers and Cesars are monitored by a time‐
temperature recording system which is linked to an automatic alarm system to monitor the
process status at an appropriate frequency.
5.3 HACCP Plans
5.3.1 For each product or product group, a HACCP plan shall be prepared by the Quality Manager
or delegate.
5.3.2 The HACCP plan is the written document, based upon the principles of HACCP, describing the
procedures for assuring the safety of a specific process.
5.3.3 The HACCP plan provides a systematic approach to the identification, evaluation and control
of food safety hazards based on seven principles:
Principle 1 Conduct a hazard analysis
Principle 2 Identify the critical control points
Principle 3 Establish critical limits
Principle 4 Establish monitoring procedures
Principle 5 Establish corrective actions
Principle 6 Establish verification procedures


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Principle 7 Establish record keeping procedures

5.3.4 Community Chef’s approach to HACCP is detailed in the HACCP Implementation Manual.
5.3.5 HACCP plans are to be reviewed by the Quality Manager or food safety consultant on an
annual basis or where significant changes have been made to either the:
 Product, packaging, ingredients.
 Process, storage or distribution methods.
 Significant changes are those that will directly affect the safety or quality of the finished
products.
5.3.6 The HACCP Team shall consist of multi‐functional team of personnel. At least one member of
the team shall have attended a formal HACCP training course to ensure a thorough
understanding of the HACCP principles and their application (CODEX). The HACCP Team shall
be identified in each product manual.
5.4 Work Instructions
5.4.1 Work instructions shall be available for all processes where the absence of such instructions
could adversely affect product quality and safety.
5.4.2 Work instructions shall be available in the relevant production and service areas and may be
in any of the following formats:
 Process control sheets which shall be completed by operators at predetermined
intervals and checked by Team Leaders.
 Manufacturing instructions which document the series of steps necessary to ensure
the satisfactory completion of a process.


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 Signs located in processing areas which shall specify particular operating
requirements.
 Inclusion of Occupational Health and Safety issues associated with a work
instruction.
5.5 Process Change Control
5.5.1 The impact on HACCP plans, SOPs, process control documents and possible quality
implications must be assessed by the Production Manager and Quality Manager prior to any
changes made to the raw materials, product, CCPs, QCPs, process, storage and distribution.
5.5.2 QA‐SOP09 Approved Supplier Program and purchasing detail changes made to raw materials
and suppliers.
5.5.3 Changes to formulations must be authorised by the Production Manager, Production &
Planning Officer, Business Support Coordinator, Dietician (if applicable), Quality Manager,
Transformation Chef, Financial Controller, Operation Director and CEO (if applicable) on a
change request form.
5.5.4 Packaging changes must be authorised by the CEO, Operations Director, Facility Services
Manager, Quality Manager, Production Manager, Business Support Coordinator, Production
& Planning Officer and Financial Controller.
5.5.5 Alterations to equipment or equipment failure or process deviations are to be assessed by
the Porduction Manager and Quality Manager for impact on product safety and/or quality
and approved by the Facility Services Manager.
5.5.6 Changes shall be communicated via documentation according to the QA‐SOP01 Document
Control.


Page: 10 of 13



5.5.7 In the event of changes to product formulation, processing methods, equipment or
packaging, the company shall, where appropriate, re‐establish process characteristics,
validate product data, to ensure product safety, legality and quality.
5.6 Raw Materials Control, Traceability and Stock Rotation
5.6.1 Raw materials shall be inspected and/or tested prior to use, according to QA‐SOP14
Inspection and Testing.
5.6.2 All raw materials (including unopened and partly used containers) shall be appropriately
stored and handled in production according to QA‐SOP10 Raw Material Receival and Storage.
5.6.3 Traceability of raw materials, work‐in‐progress and finished product shall be carried out
according to system procedure QA‐SOP06 Product Identification and Traceability.
5.6.4 A stock rotation system shall be in place to ensure that raw materials (at receival, storage,
thawing, assembly) and work‐in‐progress materials are used in the correct order i.e. the
oldest stock is used first and within the allocated shelf‐life/acceptable storage times. Receipt
documents and/or labelling shall facilitate correct stock rotation. The date coding must be
clear and concise and be understood by all staff.
5.7 Equipment Control and Maintenance
5.7.1 A planned maintenance program shall be in place to ensure continuing process capability.
Maintenance of plant and equipment shall be carried out according to SOP‐026 Premises and
Plant Maintenance.
5.7.2 In the case of equipment failure or process deviation, procedures shall be in place to
establish the safety status of the product, prior to release.
5.8 Release of Product for Distribution and Stock Rotation


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5.1.1 5.8.1 Community Chef shall ensure that products are not released unless all release
procedures have been followed. Goods shall be released for distribution when all CCP checks
have been completed and are appropriately verified, managed as follows:
 All products can be released straight away. However if the routine microbiological results
do not comply, the company takes the risk of having products returned after further
testing.
 Products shall be released on a stock rotation basis and shall be used in the correct order
and within the allocated shelf‐life. Receipt documents and/or product labelling shall
facilitate stock rotation.
5.8.2 Only authorised personnel shall release products i.e. CEO, Operations Director, Quality
Manager and Production Manager.
5.8.3 A stock rotation system is in place to ensure that finished products are dispatched in the
correct order i.e. the oldest stock is dispatched first and within the allocated shelf‐life.
Correct product labelling shall facilitate correct stock rotation. Stock rotation is maintained
by the Dispatch Team, monitored by the Dispatch Team Leader.
5.9 Non‐Conforming Product
5.9.1 Non‐conforming product will be handled according to QA‐SOP08 Control of Non‐Conforming
Products.
5.9.2 All non‐conformances shall be referred to the relevant Team Leader / Supervisor for action
without delay.
5.10 Layout of Establishment


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5.10.1 A copy of the establishment showing the location of major items of processing equipment,
receivals and despatch areas, product preparation and processing areas is held by the Facility
Services Manager.
5.10.2 On an annual basis, the establishment layout shall be reviewed for any updates that may
have occurred in the past year.
6 Monitoring
6.1 The Quality Team shall monitor process control during production and record it on QA‐
SOP13‐FOR01 GMP Checklist and review production records daily.
6.2 The Quality Manager shall monitor process control changes to ensure that it does not
impact on food quality and safety.
7 Corrective Actions
7.1 Corrective actions for any process control non‐conformance shall be discussed and
implemented by the Quality Manager or Quality Officer to the respective personnel. Any
deficiencies in process control shall be recorded in QA‐SOP08‐REG01 Non‐Conformance
Register.
8 Verification
8.1 Process control documents are subject to internal and external audits.
9 Documentation
 QA‐SOP08‐REG01 Non‐Conformance Register.
 QA‐SOP13‐FOR01 GMP Checklist.


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 Production Records.

Page: 1 of 9
Inspection and Testing Version: 12
Issue Date: 27 April 2020
05/12/11 2 Amended job titles and structure Mei Wong
05/09/12 4 Amend reference document names and numbers E Populin
Include Document Sponsor: Technical Manager.
Change Team Leaders to Team Leaders. Update
name of Testing Laboratory: Merieux NutriScience.
06/01/16 7 Remove 5.2.5: Supplying sample or COA with each E Roccasalva
delivery.
Technical Manager to sign off CCPs in the absence
of Technical Officer only.
Removed obsolete QA‐SOP10‐DOC01 Raw Material

Testing Program from references and
documentation; Updated 5.1.1
03/10/17 9 N Chee
Change 5.8.1 QA‐SOP11 Packaging, Handling,
Storage and Delivery to QA‐SOP11 Finished Product
Storage and Delivery
O
30/10/19 11 Amend QA‐SOP20 to QA‐SOP21 Cleaning and
Tuifangaloka
Sanitation
27/04/20 12 Update name of Testing Laboratory: DTS Food Labs Ola T

Page: 2 of 9

1 Purpose
The purpose of this SOP is to document procedures for inspection and testing activities in order to
verify that the specified and regulatory requirements for product are met.
2 Scope
This procedure applies to the manufacture and warehousing of all Community Chef products from
the point of receival of raw materials to the point of dispatch of finished products.
3 References
3.01 Quality Manual
3.02 QA‐SOP15 Equipment Calibration
3.03 QA‐SOP14‐WI02 Retention Sample Collection
3.04 QA‐SOP10 Raw Materials Receival and Storage.
3.05 QA‐SOP10‐WI01 Unloading and Inspection of Raw Materials
3.06 QA‐SOP05 Process Control
3.07 QA‐SOP08 Control of Non‐conforming Product
3.08 QA‐SOP21 Cleaning and Sanitation
3.09 QA‐SOP09 Approved Supplier Program
3.10 QA‐SOP18 Pest Control
Page: 3 of 9
3.11 QA‐SOP23 Menu, Product & Packaging Development and Labelling.
3.12 QA‐SOP11 Finished product Storage and Delivery.
4 Definitions
Raw Materials Materials, including ingredients and packaging, used for the manufacture of
Community Chef products.
Goods Either a raw material (ingredient or packaging), work‐in‐progress or a

finished product.
Purchase order Document(s) raised to place an order with a supplier for the purchase of
materials.
Delivery Docket Document provided by the supplier with all materials sent listing description
of materials and quantities delivered.
Store person An employee who takes delivery or despatches goods.
5 Methods
5.1 General Requirements
5.1.1 Community Chef shall use QA approved raw materials that have been inspected and found to
conform to specifications.
5.1.2 Monitoring of all incoming raw materials for compliance to specification shall be specified
and based on risk assessment. The inspection method, frequency of inspection and
procedures shall be specified and documented. Suppliers of incoming materials, as
Page: 4 of 9
appropriate, shall provide evidence of guarantees, certifications/declarations of analysis or
certificates of conformity. Refer to QA‐SOP09 Approved Supplier Program and QA‐SOP10
Raw Material Receival and Storage.
5.1.3 The Quality Manager shall develop and maintain inspection and testing (or quality) plans,
defining the type and frequency of each test, for each product or product group.
5.1.4 The inspection and test status of work‐in‐progress, process parameters and finished product
shall be determined on a batch basis or on a periodic basis.
5.1.5 Inspection, measurement and testing equipment shall be maintained and calibrated in
accordance with QA‐SOP15 Equipment Calibration.
5.2 Inspection and Testing of Raw Materials
5.2.1 Personnel undertaking analyses shall be suitably qualified and/or trained, and shall be
competent to carry out the analyses required.
5.2.2 In determining the amount and nature of raw materials inspection and testing consideration
shall be given to the amount of control exercised at the suppliers premises and the recorded
evidence of conformance provided.
5.2.3 Visual evaluation of unopened containers/packages of raw materials upon receipt by store
personnel shall be carried out in accordance with QA‐SOP10 Raw Materials Receival and
Storage.
5.2.4 Chemical & microbiological evaluation of raw materials shall be carried out by DTS Food Labs
when the Quality Department deems it appropriate.
5.2.5 If raw materials are released for urgent production purposes prior to the normal required
verification, they shall be positively identified and recorded, in order to facilitate recovery
and replacement in the event of non‐conformance to specified requirements.
Page: 5 of 9
5.3 On‐Line Inspection and Testing
5.3.1 On‐Line inspection and testing shall be carried out in accordance with the following
documentation:
 QA‐SOP05 Process Control and associated process control sheets and work
instructions located at critical control points and work stations.
5.3.2 In particular, processing and packing staff shall:
 Conduct all tasks carefully, double checking wherever possible, especially during raw
material assembly and during calibration of testing equipment.
 Treat each task as an inspection.
 After conducting checks or tests and/or taking measurements, review the results
against predetermined standards.
 Notify the Team Leader of any non‐conformance and commence corrective action as
per QA‐SOP08 Control of Non‐Conforming Product.
 Initial each periodic process control sheet.
 Where appropriate, collect and transfer test/shelf‐life/reference samples to cold

storage.
5.3.3 Team Leaders shall periodically inspect process control sheets during their respective shifts
and shall report any trends or abnormalities affecting the quality of the product to the QA
Department without delay.
5.4 Hygiene, Cleaning and Sanitation Surveys
5.4.1 Hygiene, cleaning and sanitation surveys form an integral part of the inspection and testing
regime for the manufacture of Community Chef’s products. Such surveys that consist of the
Page: 6 of 9
following components shall be carried out in accordance with QA‐SOP12 Operational Hygiene
and QA‐SOP20 Cleaning and Sanitation.
 Surface swabs surveys.
 Pre‐operational hygiene checks (by Team Leaders or delegate).
 Housekeeping surveys/GMP reports (Quality Officer or delegate).
5.4.2 Corrective action required as a result of the above activities shall be carried out in
accordance with QA‐SOP08 Control of Non‐Conforming Product.
5.4.3 Pest control activities shall be conducted and recorded in the frequency and manner defined
by QA‐SOP18 Pest Control.
5.5 Inspection and Testing of Finished Product
5.5.1 The Quality Manager shall establish finished product specifications and standards, in
consultation with the Production Manager, Dietician and/or customer.
5.5.2 The frequencies and methods of inspection and testing of finished products shall be as
defined in the verification schedule in the respective HACCP Manuals.
5.5.3 Sensory evaluation of finished products shall also be conducted as per customer
requirements.
5.6 Microbiological Testing Regime & Verification
5.6.1 The laboratory carrying out the analyses i.e. the testing laboratory shall have recognised
laboratory accreditation (NATA) or operate with the requirements and principles of ISO
17025.
5.6.2 The Quality Manager shall review the trends from the microbiological testing results of
finished goods.
Page: 7 of 9
5.6.3 Based on the historical microbiological results and advice from the Manager in‐charge of
Microbiology at the testing laboratory, a specification for setting the acceptable criteria and
testing frequency for raw materials or finished goods shall be determined, as per QA‐SOP‐
014‐WI01 Product Testing.
5.6.4 Personnel responsible for collecting the products shall be trained and the frequency for
collection as nominated in QA‐SOP‐014‐WI01 Product Testing.
5.6.5 If the criteria for acceptance is exceeded, the Quality Manager will advise the product to be
put on either:
 “Hold” status and further re‐testing will be conducted. Refer to QA‐SOP08 Control of
Non‐Conforming Product or
 Cleared on the basis of previous verification studies, suggesting the product when
used by the end‐user (under recommended conditions) will be safe. In this case, the
specification limits may be reviewed.
 Recalled from councils and meal recipients.
5.6.6 A further sample of the finished goods from the same batch will be sent to the laboratory for
further confirmation.
5.7 Retention Samples
5.7.1 Retention samples will be kept for products manufactured.
5.7.2 The Quality Manager shall undertake a risk assessment based on the product risk and volume
supplied to determine the number of product samples to be retained over the nominated
shelf life.
5.7.3 Products manufactured on the day for the particular product type will be retained as defined
in QA‐SOP14‐WI02 Retention Sample Collection.
Page: 8 of 9
5.7.4 The products will be retained for the duration of its shelf‐life under the same conditions
specified on the label, in order for investigation of potential issues pertaining to safety,
quality or regulatory compliance.
5.7.5 At the end of each month, the pallet of retained sample that has just passed its Use by Date
shall be removed and dumped.
5.8 Warehousing and Distribution
5.8.1 The Despatch store personnel shall inspect product for correctness of identification and
coding, and absence of mechanical or temperature abuse at each stage of handling, as
defined in QA‐SOP11 Finished Product Storage and Delivery.
6 Monitoring
6.1 The QA Department or delegate shall monitor the inspection and testing of raw materials,
on‐line processes, finished products, sample collection and retention sample collection. This
can be part of GMP audits, and/or on‐line monitoring activities.
6.2 Team Leaders and operators shall monitor on‐line processes and record them in the
respective forms.
7 Corrective Actions
7.1 Any deficiencies noted shall be recorded in the QA‐SOP08‐REG01 Non‐Conformance Register
and corrective actions are to be implemented by Quality Manager to respective personnel.
Refer to QA‐SOP08 Control of Non‐Conforming Product.
8 Verification
8.1 The Quality Manager or Quality Officer reviews production inspection records daily.
8.2 Inspection and testing documents and procedures are subject to internal and external audits.
Page: 9 of 9
9 Documentation
9.1 Each morning the Quality Officer or trained delegate shall collect, review and file process
control sheets from the previous day’s production.
9.2 The Quality Officer or trained delegate shall check that all process control sheets have been
collected and that they have been filled in correctly, legibly and completely, and that they
accurately reflect the production activities of the day concerned.
9.3 In the absence of the Quality Officer or trained delegate, the Quality Manager shall review
Critical Control Point Records and sign off confirming the product manufactured meets all
established CCPs.
9.4 Microbiological Swab Reports shall be prepared, circulated and filed by the Quality Officer or
Quality Manager.
9.5 Housekeeping Survey/GMP reports shall be prepared, circulated and filed by the Quality
Officer or Quality Manager.
9.6 All records relating to the inspection and testing of raw materials, work in progress,
processing parameters, hygiene cleaning and sanitation procedures and finished products
shall be maintained according to the QA‐SOP05 Process Control.
9.7 Delivery Dockets.

Page: 1 of 12
Personal Hygiene Version: 9
Issue Date: 30 August 2019
09/02/12 2 Amend job titles and structures E Populin
11/10/13 3 Amend job titles and structures E Roccasalva
29/12/14 4 Amend job titles and structures N Chee
Update Leading Hand to Team
Leader
Amend job titles and structures
4.5.4 Change policy: there is now a
requirement to wear a beard cover
19/12/16 6 if a beard or moustache is present M Wong
regardless of the length.
5.2 Locker inspection to be
changed to ‘routinely’.
Amend 4.3.2 – footwear should be
of the lace up variety, not must.
Amend job titles and structures
4.5.5 No jewellery policy exception
24/09/18 8 N Chee
included for Staff wearing a ring
that cannot be removed.
Amend job title and structure
4.3.1 Administration Manager
30/08/2019 9 O Tuifangaloka
replace with Business Support Co‐
Ordinator

Page: 2 of 12
1 Purpose
High standards of personal hygiene and behaviour are necessary to minimise contamination, cross
contamination and thereby achieving food safety and quality. Personal hygiene includes the
cleanliness of protective clothing and personal practices. This SOP identifies and co‐ordinates
activities required to meet these standards.
2 Scope
This procedure applies to all employees, visitors and contractors entering food processing areas,
storage areas and surrounds.
3 References
3.2 VIC Food Act 1984
3.4 QA‐SOP13 Operational Hygiene and GMP.
3.5 QA‐SOP21 Cleaning and Sanitation.
3.6 QA‐SOP16‐DOC01 Production Contractors Food Handler Induction.
3.7 QA‐SOP16‐DOC02 Visitors and Office Contractors Induction.
3.8 QA‐SOP16‐DOC03 Production Contractors Non Food Handler Induction.

Page: 3 of 12
4 Method
4.1.1 All personnel, visitors and contractors must be inducted in personal hygiene and the
respective forms completed and filed in the respective department. Refer to QA‐SOP16
Training.
4.2 Personal Health Requirements
4.2.1 All employees working in production areas must have a medical clearance certificate issued,
before engaging in the handling or preparation of food, showing there is no impediment to
such employment.
4.2.2 It is the responsibility of the recruitment provider to ensure that each employee is medically
certified prior to the commencement of employment.
4.2.3 Any employee suffering from an infectious disease or condition or with which they have
been in contact e.g. severe cold or flu, stomach cramps, vomiting, diarrhoea, contagious or
infectious disease, infected wounds or sores, dermatitis, rashes or skin irritations, must
notify their Supervisor prior to the commencement of work.
4.2.4 Where Community Chef is aware of any person who has entered the premises that is
suffering from a relevant infectious disease, steps shall be taken by senior management to
minimise any risk to product safety.
4.2.5 Personal medicines are not allowed in food production, storage and dispatch areas and any
part of the facility where there is a risk of contamination of the product. They should be kept
in personal lockers at all times. For employees suffering from allergies or asthma,
authorisation must be sought from their direct Supervisor and Quality Manager if they need
to carry their epipen or inhaler in the production areas.

Page: 4 of 12
Absence from Work Due To Illness
4.2.6 Following an absence from work due to illness, the employee is required to complete a
Health Questionnaire (QA‐SOP12‐FOR03 Health Questionnaire – Food Handling Employees
and Contractors) prior to returning to work.
4.2.7 The completion of the Health Questionnaire aims to establish the risk of illness which could
affect the employee’s ability to handle food, as a result of communicable diseases.
4.2.8 The completion of the Health Questionnaire will result in 1 of 2 outcomes:
1/ Return to work or
2/ Medical clearance required prior to return to work.
4.2.9 A medical clearance can be obtained from an employee’s local General Practitioner / Medical
Centre or the company’s preferred Medical Service.
Visitors and Contractors
4.2.10 All visitors and contractors who will be entering food production, storage and dispatch areas
must complete a Health Questionnaire (QA‐SOP12‐FOR04 Health Questionnaire – Visitors
and Contractors (Non Food Handlers)) prior to commencement. The Health questionnaire
will be provided by the host staff member or direct Supervisor.
4.2.11 The completion of the Health Questionnaire aims to establish the risk to food safety as a
result of a prescribed health condition.
4.2.12 The completion of the Health Questionnaire will result in 1 of 2 outcomes:
1/ Commence to operate within a food production environment or
2/ Medical clearance required prior to commencement within a food production
environment.
Page: 5 of 12
4.2.14 A medical clearance can be obtained from a local General Practitioner / Medical Centre.
4.3 Protective Clothing and Footwear
4.3.1 Clothing
 Clean protective clothing covering personal clothing must be worn and shall be designed to
ensure product safety is not compromised e.g. no buttons are allowed.
 Protective clothing must not to be worn off site and must be cleaned when excessively
contaminated or soiled.
 Each employee in production will be issued with clean outer protective clothing.
 Thermal insulating garments should only be worn underneath protective clothing.
 No safety pins or stickers should be worn to secure clothing.
 Employees who are in direct contact with food must not wear their uniforms outside.
 The Business Support Co‐Ordinator must liaise with the laundry contractor to ensure that there is
an adequate supply of clean uniforms for the workers.
 As a minimum, the garments are changed on a daily basis or changed as soon as they become
excessively dirty.
 Dirty uniforms shall only be removed and placed in the dirty uniform bin in the designated
change room on a daily basis.
 These are picked up twice per week by the approved laundry contractor. At the same time, clean
uniforms are dropped off.
 Our garments are microbiologically tested annually by the laundry contractor and are washed
according to Australian Standards.
Page: 6 of 12
4.3.2 Footwear
 Clean steel cap footwear must be worn and cleaned when contaminated or soiled by the wearer.
 Footwear must be easily cleanable, impervious and should not be of the laced up variety.
4.3.3 Hairnets
 All hair shall be fully contained to prevent product contamination and hairnets shall be single
use.
 Green hairnets are for personnel in receival and despatch, blue hairnets are for personnel in
fragilisation, yellow hairnets are for personnel in the transformation, assembly and retort area.
 Hairnets must not be taken off in the production area.
 In the case of an operator having to change from a processing job to a cleaning job, he/she can
wear the same gear but must put a red hairnet over the green, blue or yellow hairnet.
 In cases where a worker is changing from a cleaning job to a processing job, the operator must
change his hairnet colour before starting the newly assigned job i.e. Food Handling workers are
not allowed to wear a red hairnet whilst processing food.
 Refer to QA‐SOP05‐WI11 Colour Coding.
4.3.4 Gloves, Sleeves and Aprons
 Gloves, sleeves and aprons shall be worn where indicated and must be cleaned adequately.
Disposable gloves, sleeves and aprons shall be thrown away at the end of each shift or when
dirty in the rubbish bins provided in the production area.
 Gloves, sleeves or aprons must never be left on processing or packing equipment or left
unattended. Ensure that all gloves, sleeves and aprons are accounted for. Report any missing,
damaged or torn gloves and sleeves to your Supervisor immediately.
Page: 7 of 12
 All food handlers must dispose of and use a new pair of gloves, sleeves and disposable aprons
when:
o Prior to entering food handling areas.
o Before starting work.
o After breaks.
o After going to the toilet.
o After eating and drinking.
o After touching body parts.
o After touching / when in contact with raw food.
o After handling waste, carrying out cleaning jobs or handling dirty equipment.
o After using chemicals.
o After sneezing, coughing or nose blowing.
o Between handling different types of ingredients.
o Every 2 hours.
o Where cross‐contamination might be an issue.
 Proper hand washing procedures must be carried out prior to putting gloves, sleeves and aprons
on.
 Disposable gloves, sleeves and aprons must be disposed of when contaminated in the rubbish
bins provided in the production area.
Page: 8 of 12
 Team Leaders are responsible for ensuring and monitoring that their staff follows the glove,
sleeve and apron policy. The QA Department will perform spot checks.
 Aprons are to be washed on a daily basis or if soiled during production. Disposable aprons shall
be changed whenever they become overly soiled and pose a risk of contamination to products.
Aprons must be taken off prior to leaving the work area.
4.4 Use of Lockers
4.4.1 It is the responsibility of each member of staff to ensure their lockers are kept in a neat and
tidy condition. The QA Department will perform spot checks with the employee present.
4.4.2 A personal locker is provided to each employee.
4.4.3 Perishable food must not be stored in lockers.
4.4.4 Uniforms must not be kept in personal lockers.
4.4.5 Disciplinary actions may take place if there is a failure to comply with these requirements.
4.5 Personal Hygiene
4.5.1 Hand‐washing and sanitation to be performed with E‐water:
 Hands to be washed when entering the production areas.
 Hands to be washed when they become contaminated.
 Hands to be washed prior to handling product.
4.5.2 The cleaners will ensure the maintenance of hand wash facilities on a daily basis.
4.5.3 Fingernails shall be kept short, clean and unvarnished. False fingernails are not permitted.
Page: 9 of 12
4.5.4 Personnel must be clean shaven or a beard cover must be worn if a moustache or a beard
is present.
4.5.5 No jewellery is allowed in the production areas. Exception applies to Staff wearing a ring
that cannot be removed; ring must be encased in a disposable glove when handling food.
4.5.6 Eating and drinking are prohibited in food production and handling areas, locker rooms and
changing rooms. Food tasting by Chefs and QA must follow proper tasting procedure
4.5.10.
4.5.7 Community Chef is a non‐smoking site.
4.5.8 Excessive perfume or aftershave shall not be worn.
4.5.9 Personnel must not sneeze, spit, blow or cough on food and food contact surfaces. Staff
who needs to sneeze or cough during food production should mask his/her mouth and
nose with his/her hands. They must turn their faces away from food and food contact
surfaces before they do so. They must remove and discard contaminated gloves and follow
proper hand washing and sanitising procedures. They shall wear a new pair of gloves prior
to going back to food handling.
4.5.10 Proper tasting procedures must be followed: Food handling personnel must thoroughly
wash hand and use a sanitised spoon to obtain food. If further tasting is required, staff
must use a new sanitised spoon (or disposable spoon). Hands must be thoroughly washed
after tasting.
4.5.11 Personnel must not urinate or defecate except in a toilet.
4.5.12 All cuts, grazes and abrasions must be covered with a distinctively coloured (blue)
waterproof dressing which is also metal detectable. This shall be company monitored and
issued.
4.6 Maintenance Workers
Page: 10 of 12
4.6.1 All company standards and requirements as defined in company policies and standard
operating procedures also apply to Maintenance workers.
4.6.1 Procedures for maintenance and repair of the plant are described in QA‐SOP26 Premises and
Plant Maintenance.
4.6.2 Maintenance workers shall wear a red hairnet and a clean dustcoat if working on food
contact surfaces. They shall wash their hands with e‐Water and go through the footbath
prior to entry.
4.7 Visitors, Management, Office Contractors and Production Contractors (Food

Handlers and Non Food Handlers)
operating procedures also apply to visitors, management and contractors.
4.7.2 It is the responsibility of the management staff to ensure all contractors and visitors are
aware of the company standards and requirements.
4.7.3 All production contractors who will handle food must be inducted in QA‐SOP16‐DOC01
Production Contractors Food Handler Induction by the direct Supervisor.
4.7.4 All visitors must be inducted in QA‐SOP16‐DOC02 Visitors and Office Contractors Induction
by the host staff member.
4.7.5 All office contractors must be inducted in QA‐SOP16‐DOC02 Visitors and Office Contractors
Induction by the direct Supervisor.
4.7.6 All production contractors who do not handle food e.g. maintenance contractors, must be
inducted in QA‐SOP16‐DOC03 Production Contractors Non Food Handler Induction by the
responsible supervisor.
Page: 11 of 12
Monitoring
5.1 The QA Department shall monitor personal hygiene requirements by doing random checks
on personnel clothing and hand washing on return from breaks and regular inspection of
personal hygiene practices in production areas. This shall be recorded in QA‐SOP13‐FOR01
GMP Checklist.
5.2 Locker inspections will be conducted by the Quality Department routinely to ensure that the
quality management system is followed and will be documented in QA‐SOP13‐REG02 Locker
Inspection.
6 Corrective Action
6.1 The Quality Manager, Management and Team Leaders shall monitor compliance of hygiene
requirements and additional training will be provided or other corrective action initiated
where necessary (Refer to QA‐SOP13 Operational Hygiene and GMP and QA‐SOP21 Cleaning
and Sanitation).
6.2 Where appropriate, re‐training of areas that have significant impacts on product safety will
be conducted. This could be initiated from customer complaint issues, audits or other
deficiencies. Records will be updated accordingly.
7 Verification
7.1 Verification of the implementation of this procedure will be via internal & external audits.
This may include review of monitoring records and procedures.
7.2 The internal and external audit findings will be discussed at Management Review Meetings.
8 Documentation
Page: 12 of 12
8.4 QA‐SOP12‐FOR03 Health Questionnaire – Food Handling Employees and Contractors.
8.5 QA‐SOP12‐FOR04 Health Questionnaire – Visitors and Contractors (Non Food Handlers).
8.6 QA‐SOP13‐FOR01 GMP Checklist.
Page: 1 of 18
Operational Hygiene & GMP Version: 9
Issue Date: 06 Aug 2019

Melinda
13/05/10 1 First Issue Chapman &
Mei Wong
05/12/11 2 Amended job titles and structure Mei Wong
09/02/12 3 Amended job titles and structure E Populin
20/05/13 4 Amended job titles and structure. Add item E Populin

to References
16/10/13 5 Amended job titles and structure E Roccasalva
31/12/14 6 Amended job titles and structure. Update E Roccasalva

Allergen Management to include GF.
Section 4.2: Add sensory evaluation
controls.
Section 4.18.3 Add non‐CC retail products
to allergen management. Section 4.19: Add
03/08/15 7 Air Quality. M Wong
Section 4.14 Amend glass policy.
Section 4.21 Include control of loose metal
objects and knives.
Section 4.16 Include Soft Plastic Policy
Amended job titles and structure
22/12/16 8 Update dropped product policy to match E Roccasalva
QA‐SOP17 Waste Management procedure
Amended job titles – replace Technical
Manager with Quality Manager, removed
QA & Transformation Coordinator
06/08/19 9 Corrective Action section 6.2 Replace Skills O Tuifangaloka
Matrix with Internal Training Register.
Documentation section 8.4 Replace Skills
Matrix with Internal Training Register.
Page: 2 of 18
1 Purpose
High standards of operational hygiene and good manufacturing practices (GMP) are necessary to
minimise the likelihood of food safety hazards being introduced through the work environment; to
control biological, chemical, and physical contamination of the product(s), including cross‐
contamination between products; and to control food safety hazard levels in the product and
product processing environment.
Operational hygiene and good manufacturing practices includes the basic conditions and activities
necessary to maintain a hygienic environment within the food processing environment and includes
the personnel, premises, plant, services and inputs which may impact on food safety and quality.
This SOP identifies and co‐ordinates activities required to meet these standards
2 Scope
This procedure applies to any company function or department that may have an impact – directly or
indirectly – on food safety.
3 References
3.1 Food Standards Australia New Zealand and VIC Food Act 1984
3.3 QA‐SOP12 Personal Hygiene
3.4 QA‐SOP21 Cleaning and Sanitation.
Page: 3 of 18
3.8 QA‐SOP05‐WI16 Holding of Products from Transformation to Retorting.
3.9 QA‐SOP27 Allergen Control
4 Method
4.1.1 All personnel must be inducted in operational hygiene and good manufacturing practices and
the respective forms completed and filed in the respective department. Refer to QA‐SOP16
Training.
4.2 Food Hygiene
4.2.1 All necessary steps must be taken and policies and procedures followed to prevent
contamination of food and food contact surfaces, including but not limited to:
 Ready to eat (RTE) foods / finished products must be stored separately from raw or
unwashed foods.
 If RTE foods are stored within the same cold storage unit or vehicle as raw or unwashed
foods, the RTE foods must be stored above raw or unwashed foods.
 Foods must be stored in waterproof, pest proof, food grade containers with well fitting
lids or in sealed food grade packaging. Food must never be stored in chemical containers.
 Good personal hygiene must be practiced at all times by staff, visitors and contractors.
Refer to QA‐SOP12 Personal Hygiene.
 Personnel must not move into restricted or sensitive areas unless authorised.
 Pests and animals must be kept out of the food premises. Refer to QA‐SOP18 Pest
Control.
Page: 4 of 18
 Direct human contact with food must be limited and when handling RTE foods, food
handling gloves or clean and sanitised tongs or utensils will be used.
 Food handler gloves must be changed at least every 2 hours and whenever there is a
likelihood they have been contaminated or damaged. Refer to QA‐SOP12 Personal
Hygiene, 4.3.4.
 Utensils and cutting boards used in fragilisation and preparation of raw foods must not be
used for RTE foods.
 Any spillages of foodstuffs or waste must be cleaned up as soon as possible and all waste
food material must be suitably wrapped and placed into a waste bin as soon as possible.
Refer to QA‐SOP17 Waste Management.
 Garbage and waste must be safely handled and disposed of so as not to contaminate food
or food handling personnel Refer to QA‐SOP17 Waste Management.
 Chemicals must be stored in an area completely separated from the food processing
areas. Chemicals must never be stored in food containers or receptacles. Refer to QA‐
SOP20 Chemicals.
 Food packaging must be kept in a clean and sanitary condition and be correctly handled
so as not to contaminate food. Refer to QA‐SOP10 Raw Material Receival and Storage.
 All food storage areas, food processing areas, food contact surfaces, work surfaces, food
equipment and food handling utensils must be kept in a clean and sanitary condition.
Refer to QA‐SOP21 Cleaning and Sanitation.
 Crates and cutting boards are colour coded. Refer to QA‐SOP05‐WI11 Colour Coding.
 Damaged or deteriorated food handling utensils must be discarded immediately, reported
to management and not used under any circumstances.
Page: 5 of 18
 Damaged or deteriorated equipment, fixtures or fittings must be repaired or replaced
Refer to QA‐SOP26 Premises and Plant Maintenance.
 Steel wool or metal scourers must not be used in the production facility.
 Personnel must take care of any knife issued to them. Knives must never be lent to other
personnel. Personnel must not take their knife off the premises, under any circumstances
and any loss or damage to the knife or knife blade must be reported immediately to the
Supervisor.
 Drawing pins, staples, rubber bands, paper clips, pins and other stationery items that may
potentially contaminate food must not be brought into the food processing area or any
area where food is stored or handled.
 Sticky tape / cellotape is not be used in the food production area; signs should be
laminated and adhered professionally or in such a way they pose no risk to food.
 The use of any materials likely to cause product contamination in the production areas of
the facility, e.g. staples in boxes, must be brought to the attention of the Supervisor.
 No welding, riveting, drilling or soldering is to be carried out on plant, which is being used
for production. Any part of the production area where construction work is being carried
out must be screened off to prevent risk of product contamination and on completion of
maintenance or construction work the area must be cleaned thoroughly and debris
disposed of. Refer to QA‐SOP26 Premises and Plant Maintenance.
 Staff must not eat or taste any product being processed in the food handling zones except
for the purpose of sensory evaluation.
 Sensory evaluation can be undertaken in food handling zones provided that:
- Food safety is not compromised.
- Sensory evaluation is conducted by authorised personnel.
Page: 6 of 18
- A high standard of hygiene is practiced by personnel conducting sensory evaluation.
- Sensory evaluation is conducted in areas equipped for the purpose.
- Equipment for sensory evaluation is sanitized, maintained and stored away from
processing equipment.
4.2.2 It is the responsibility of every employee to immediately report to the Team Leader,
Production Planning Officer, Facility Services Manager, Quality Manager or Production
Manager the discovery of contamination in any area of the processing facility that
constitutes a risk to product and / or personnel.
4.2.3 If for any reason an employee feels that they may have contaminated food, they must report
the incident to the Team Leader, Quality Manager, Production Planning Officer, Facility
Services Manager or Production Manager immediately.
4.2.4 If for any reason an employee feels that contaminated product may have been dispatched to
customer(s) they must report the incident to the Team Leader, Production Planning Officer,
Facility Services Manager, Quality Manager or Production Manager immediately.
4.2.5 All necessary steps must be taken and food process controls followed to destroy or minimise
the growth of potentially harmful microorganisms in food and on food contact surfaces,
including but not limited to:
 Temperature controls for thermal processing (cooking and pasteurising) must be strictly
adhered to.
 Cold ingredients must be kept at less than 5°C (Target 4°C).
 If there are unforeseen delays in preparation / fragilisation, potentially hazardous food
must be returned to cold storage.
 Pasteurised food must be chilled quickly as part of the retorting process. Unpasteurised

cook‐chill food must be chilled quickly using blast chillers or Finished Goods Chillers.
Page: 7 of 18
 Dry foods must be kept dry.
 All food contact surfaces must be cleaned and sanitised according to QA‐SOP21 Cleaning
and Sanitation and related Work Instructions.
 Salad fruits and vegetables that are to be consumed raw and unpeeled must be washed
and sanitised.
4.2.6 It is the responsibility of every employee to immediately report to Management the
discovery of breaches in food process controls.
4.3 Staff Facilities
4.3.1 Adequate numbers of personnel hygiene facilities are located close to the points where
hygiene requirements apply and are clearly designated to ensure that an appropriate degree
of personal hygiene is maintained and to avoid contamination of materials and the
production environment.
4.3.2 Facilities are sited to enable personnel to move to the production area without
contaminating their work wear.
4.3.3 Lavatories of hygienic design areas with hand washing and drying facilities are provided in
adequate numbers at locations away from the production area.
4.3.4 Lavatories do not open directly onto production, packing or storage areas.
4.3.5 Adequate personal lockers of sufficient size to accommodate all reasonable personal items

are provided.
4.3.6 Personal lockers are separate from uniform lockers which should not be used for storage of
personal items.
4.3.7 Locker rooms are accessed without the need to enter production areas
4.3.8 Lockers are checked as required for cleanliness.
Page: 8 of 18
4.3.9 Eating, drinking, the storage of food and smoking is not allowed in locker rooms, production
or packing areas. Shelf stable, sealed foods only, are allowed in lockers, no perishable items.
4.3.10 All facilities and production areas entrances have hygienic hand washing and drying including
dedicated non‐hand operated wash basins and a supply of alkaline and acidic E‐water and
disposable towels.
4.3.11 Before entering any part of the manufacturing area all staff must wear suitable clean
protective clothing.
4.3.12 These will be supplied and laundered by the Community Chef.
4.3.13 Specific protective clothing is provided for visitors and contractors in all changing facilities at
production entrances.
4.3.14 Visitors and contractors must have permission from Community Chef Management to enter
food processing areas.
4.4 Use of signs
4.4.1 Appropriate food safety signage is placed throughout the food production facility to
communicate and reinforce safe food and personal hygiene practices and techniques.
4.4.2 Signs are not displayed in a manner that creates a risk of product contamination.
4.5 Staff, Visitors and Contractors Movement
4.5.1 High and low risk areas are segregated with restricted access to high risk areas and the
requirement for dedicated clothing, footwear, tools and equipment
4.5.2 Adequate security arrangements are in place with restricted site access and control of
visitors.
4.5.3 People movement is controlled to minimise risk of cross contamination.
Page: 9 of 18
4.6 Visitors, Management, Office Contractors and Production Contractors (Food
Handlers and Non Food Handlers)
operating procedures also apply to visitors, management and production contractors.
4.6.2 It is the responsibility of the management staff to ensure all contractors and visitors are
aware of the company standards and requirements.
4.6.3 All production contractors who will handle food must be inducted in QA‐SOP16‐DOC01
Production Contractors Food Handler Induction by the direct Supervisor.
4.6.4 All visitors must be inducted in QA‐SOP16‐DOC02 Visitors and Office Contractors Induction
by the host staff member.
4.6.5 All office contractors must be inducted in QA‐SOP16‐DOC02 Visitors and Office Contractors
Induction by the direct Supervisor.
4.6.6 All production contractors who do not handle food e.g. maintenance contractors, must be
inducted in QA‐SOP16‐DOC03 Production Contractors Non Food Handler Induction by the
responsible supervisor.
4.7 Premises Environment
4.7.1 The food processing facility is located away from:
 areas which present a potential risk of contamination
 environmentally polluted areas and industrial activities which pose a serious threat of
contaminating food.
 areas subject to flooding unless sufficient safeguards are provided.
 areas prone to infestations of pests.
Page: 10 of 18
 areas where wastes, either solid or liquid, cannot be removed effectively.
4.7.2 Site boundaries are defined and controlled.
4.7.3 Security arrangements are in place to control access to the site.
4.7.4 Roads, yards, pathways, parking areas and vegetation areas are maintained and have
adequate drainage.
4.7.5 The site is covered by a maintenance programme Refer to QA‐SOP26 Premises and Plant
Maintenance
4.8 Premises Construction and Layout

4.8.1 Ceilings
 All ceilings and their finishes are impervious and non‐absorbent, washable and easily
cleaned, non‐contaminating and non‐tainting.
 Ceilings and overhead fixtures are constructed to minimize the build up of dirt and
condensation and the shedding of particles.
 False ceilings have adequate access to the void for cleaning and pest management.

4.8.2 Floors
 Floors are made of durable, impervious and non‐absorbent, washable and easily cleaned,
non‐contaminating and non‐tainting material.
 Floors are constructed from materials that are able to withstand the cleaning methods
applied within the facility.
 Floors are constructed to allow adequate drainage and cleaning.
Page: 11 of 18
 Wall/floor junctions are design to prevent the accumulation of dirt and to be easy
cleaned.
4.8.3 Internal Walls
 All internal walls and their finishes are durable, impervious and non‐absorbent, washable
and easily cleaned, non‐contaminating and non‐tainting.
 Walls are constructed from materials that are able to withstand the cleaning methods
applied within the facility.
 All coving is designed to prevent damage and to be easy to clean.
4.8.4 Lighting
 Good lighting is maintained to ensure clean conditions, and encourage good
housekeeping
 Lighting levels are > 500 Lux when an area is in use by personnel
 All lights are sealed and protected by polycarbonate diffusers
4.8.5 Doors
 Access to production areas is minimised.
 External doors do not open directly into production areas
 Doors are all:
o Tight fitting
o Easily operated
o Easy to clean
Page: 12 of 18
o Hygienic
o Have no exposed wood
o Self Closing
o Rapid close doors are used whenever possible
o Roller doors have rubber strips and strip brushes to ensure they are
adequately sealed
4.8.6 Internal Drains
 Covered drainage in wet areas (including footbaths) is in place and provides adequate
outflow.
 Internal drains are constructed and maintained to ensure they do not to leak, block,
overflow or allow access by vermin into the food premises.
4.8.7 One Way Flow
 Product Process flow is logical and follows a one way flow system
 Process flow is designed to prevent contamination
 Operator/people movement is controlled to minimise risk of cross contamination

4.8.8 Separation High and Low
 There is segregation of high and low risk areas. Access to high risk areas is restricted and
dedicated clothing, footwear, tools and equipment used.

4.8.9 Storage areas
Page: 13 of 18
 All areas for storage of ingredients, packaging and chemicals are secured, clean,
maintained, properly enclosed and adequately ventilated
 All chemicals, including cleaning and maintenance compounds, and non‐product

materials, are stored in separate locked areas
 Separate areas are designated and used for storing chemicals, packaging, raw materials
and finished products to avoid cross‐contamination risks
 Separate areas are maintained for rework and quarantined products
 Refrigeration units for storage of chilled and frozen foods are maintained in good repair
and regular calibration of temperature gauges is undertaken
4.9 Cleaning and Sanitation
4.9.1 All equipment, utensils, food contact surfaces, strip and air curtains, floor seals, refrigeration
units, walls, floors, ceilings, storage areas, amenities, and food transport vehicles are
maintained in a clean and hygienic state in accordance with QA‐SOP21 Cleaning and
Sanitation.
4.10 Equipment
4.10.1 All equipment used to prepare, process, cool and pack food products is designed and sited to
be easily cleaned and maintained;
4.10.2 Equipment food contact surfaces are designed to be easily cleaned and sanitised. Refer QA‐
SOP21 Cleaning and Sanitation

4.11 Preventative Maintenance
4.11.1 Premises, plant and equipment is regularly assessed to ensure it is in good condition as part
of the planned maintenance program;
Page: 14 of 18
4.11.2 Equipment, fixtures and fittings or areas of the premises found or reported to be damaged,
broken or deteriorated are repaired or replaced. Refer QA‐SOP26 Premises and Plant
Maintenance
4.12 Waste, Rework and Work In Progress Identification and Control
4.12.1 Work‐in‐progress, material out‐of‐spec and waste are clearly identified and segregated
during production and storage. Refer to QA‐SOP17 Waste Management and QA‐SOP05‐
WII05 Work‐in‐Progress Labelling.
4.12.2 Assessments are undertaken to ensure no risk of allergens or cross contamination from
rework.
4.12.3 Waste bins are clearly identifiable from other containers and packaging.
4.12.4 Waste management systems are in place to ensure waste is identified, collected, removed
and disposed of in a manner which prevents contamination of products or the manufacturing
environment. Refer QA‐SOP17 Waste Management.
4.13 Dropped Product & Utensils
4.13.1 Packaged products which have dropped to the floor and with the integrity of the packaging
still intact are not considered as waste. All unpackaged products which have dropped onto
the ground shall be condemned and treated as waste.
4.13.2 A food processing tool or utensil that has come in contact with any non‐food grade,
contaminated or unsanitised surface shall not be re‐used until it has have been re‐cleaned
and sanitised in accordance company cleaning procedures. Refer to QA‐SOP21 Cleaning and
Sanitation and work instructions for cleaning.
4.14 Glass Policy
4.14.1 All glass objects of similar material in food handling/contact zones shall be listed in QA‐
SOP13‐REG03 Glass Register including details of their location.
Page: 15 of 18
4.14.2 Glass including glass equipment, utensils, containers, test tubes, China, ceramics, bristle
plastic and bottles are not permitted in the food processing, storage or handling areas
(except where the product is contained in packaging made from these materials, or
measurement instruments with glass dial covers or MIG thermometers required under
regulation).
4.14.3 Windows, MIGs, pressure gauges, glass instrument dial covers and Cesar doors are made of
glass and must be inspected during pre‐operational hygiene checks, post‐production checks
and as part of the preventive maintenance schedule. Refer to QA‐SOP13‐WI01 Glass Policy.
4.14.4 Daily GMP inspections of food handling/contact zones must be carried out to ensure they are
free of glass or other like material and to establish no changes to the condition of the objects
listed in the glass register.
4.14.5 All light fittings are covered with polycarbonate outer tubes.

4.15 Wood Policy
4.15.1 Wood is not permitted in high risk processing areas or as a food contact surface. Wood
products and wooden implements and boards must not be brought into the production
facility. Refer to QA‐SOP13‐WI02 Wood Policy.
4.15.2 Wooden pallets must be checked for their condition and must be cleaned and well
maintained.
4.16 Soft Plastic Policy
4.16.1 All soft plastics used in the production areas must be monitored and controlled. All
disposable PPE must be maintained to ensure they are intact; this includes aprons, sleeves
and gloves. Any item torn or ripped must be checked for missing plastic and disposed of in
the rubbish bin. Refer to QA‐SOP13‐WI04 Soft Plastic Policy.
4.17 Stock Rotation
Page: 16 of 18
4.17.1 First in, First Out (FIFO) stock rotation procedures are followed to ensure the oldest products
and materials are used first. Refer to QA‐SOP05 Process Control and work instructions for
storage.
4.18 Allergen Management
4.18.1 Community Chef has declared that all its products contain all allergens due to the nature of
the process i.e. shared equipment, ingredient change due to limited availability, no means of
segregation between products.
4.18.2 Gluten Free product range: All GF sauces for the GF range are held on a separate pallet from
other raw materials. Fragilisation, Transformation and Assembly of Gluten Free items are all
completed prior to the commencement of regular production or after adequate cleaning and
sanitation of food contact surfaces. Refer to QA‐SOP27 Allergen Control.
4.18.3 Non‐Community Chef retail product range: Products containing target allergens must not be
stored with allergen free products. Production of these products must be scheduled prior to
the commencement of regular production or after adequate cleaning and sanitation of food
contact surfaces. Refer to QA‐SOP27 Allergen Control.
4.19 Water Quality
4.19.1 Only potable water accessed from the ‘town water’ supply (City West) is used for all food
production, hand‐washing and cleaning purposes. e‐Water is also used for hand washing.
Refer to QA‐SOP19 Water Supply and QA‐SOP20 Chemicals.
4.20 Air Quality
4.20.1 Compressed air that contacts food or food contact surfaces shall be clean and present no risk
to food.
4.20.2 Compressed air systems used in the manufacturing process shall be maintained and regularly
monitored.
Page: 17 of 18
4.21 Transport Vehicles
4.21.1 All vehicles used for transportation of raw materials including packaging, work in progress
and finished product to the customer or further storage facility are suitable for the purpose,
maintained in good repair and in a clean and hygienic condition.
4.21.2 Refrigeration units for transporting chilled foods are maintained in good repair and regular
calibration of temperature gauges is undertaken.
4.22 Metal Contamination / Detection
4.22.1 The risk from metal contamination on the Mondini lines (where food is packed in trays) is

controlled through metal detection equipment which is operated, calibrated and maintained
in accordance with manufacturer’s instructions. Refer to QA‐SOP05‐WI08 Metal Detector
Testing.
4.22.2 Loose metal objects on equipment, equipment covers and overhead structures shall be
removed or tightly fixed so as not present a hazard.
4.22.3 Knives and cutting instruments used in processing and packaging operations shall be
controlled, kept cleaned and well maintained. Missing knives must be reported to the Team
Leader and QA department immediately.
5 Monitoring
5.1 The Quality Officer or Quality Manager shall monitor operational hygiene and GMP
requirements by undertaking daily GMP audits. This shall be recorded in QA‐SOP13‐FOR01
GMP Checklist.
6 Corrective Action
6.1 The Production Manager, Quality Manager and Team Leaders shall monitor compliance of
operational hygiene and GMP requirements and additional training will be provided or other
Page: 18 of 18
corrective action initiated where necessary (Refer to QA‐SOP12 Personal Hygiene and QA‐
SOP21 Cleaning and Sanitation).
6.2 Where appropriate, re‐training of areas that have significant impacts on product safety will
be conducted. This could be initiated from customer complaint issues, audits or other
deficiencies. The Internal Training Register and Records will be updated accordingly.
7 Verification
7.1 Verification of the implementation of this procedure will be via internal & external audits.
This may include review of monitoring records and procedures.
7.2 The internal and external audit findings will be discussed at Management Review Meetings.
8 Documentation
8.4 Internal Training Register.
8.5 QA‐SOP13‐FOR1 GMP Checklist.

Work Instruction QA‐SOP14‐WI01
Page: 1 of 7
Product Testing Version: 19
Issue Date: 07 Feb 2020
04/04/11 2 Change routine testing to fortnightly instead Mei Wong

of weekly
29/07/11 3 Sensory evaluation ‐ Changed sampling plan. Mei Wong
22/08/11 4 Sensory evaluation ‐ Changed sampling plan. Mei Wong

Testing – changed to monthly
07/10/11 5 Add more details to sampling plan. Mei Wong
04/09/12 7 Amend testing on Salads and Sandwiches to E Populin

be completed by Supplier
03/09/14 9 Include gluten testing. M Wong

Amend job titles.
29/12/14 10 Add Cook‐Chill Vegetables to Table 1 E Roccasalva
Amend testing frequency to every 2 months
06/01/16 11 for retorted products. Detail testing E Roccasalva
requirements for shelf life testing. Include
E.coli in Table 2.
22/12/16 12 Amend person responsible to Technical E Roccasalva
Manager
15/09/17 13 Update Corrective Action E Roccasalva
03/10/17 14 Change GF testing frequency to every batch N Chee

made
03/04/18 15 Update Corrective Actions: detection of E Roccasalva
Listeria & L. monocytogenes
27/07/18 16 Update responsibilities and titles. Amend M Wong
Listeria management in corrective actions.
24/10/2019 18 Amend job titles and structure O Tuifangaloka
07/02/20 19 Amend corrective actions for Listeria. M Wong

Page: 2 of 7

 Ensure that all products meet the set sensory criteria,
Objective
microbiological limits and shelf‐life.
 Quality Manager
Workers Responsible
 Quality Officer
 Assembly Area
Location  Retort Area
 Finished Goods Chiller / QA Fridge
 QA‐SOP14‐REG01 Finished Products and Raw Materials Testing
Record Register
 QA‐SOP08‐REG01 Non‐Conformance Register

Page: 3 of 7
Table 1: Testing Requirements and Frequency

Testing Frequency Person
Product When Type of Test
& Units Required Responsible
1 sample/product group
every 2 months
‐ Soup
‐ Main meal or Texture
Modified Quality
Pasteurised Cook Chill
Beginning of shelf‐life TPC at 30°C for 3 days. ‐ Side dish or Texture Officer/Quality
Products
Modified Manager
‐ Dessert or Text Mod.
‐ Bulk soup
‐ Bulk main meal
‐ Bulk side dish
TPC, Coagulase Positive
per month i.e. Quality
Non‐Pasteurised Cook Staphylococcus,
Beginning of shelf‐life ‐ Dessert: Std CUT, MM Officer/Quality
Chill Desserts Enterobacteriacea ,
or PUR Manager
Listeria spp.
‐ Bulk dessert
TPC, Coagulase Positive Quality
Non‐Pasteurised Cook per month i.e.
Beginning of shelf‐life Staphylococcus, Listeria Officer/Quality
Chill Vegetables ‐ Cook‐chill side
spp, Salmonella spp. Manager
vegetables
TPC, Coagulase Positive Torus Pak frozen
Staphylococcus, Listeria product – annually for
Quality
Frozen (Non‐ spp, Salmonella spp, each meal.
Beginning of shelf‐life Officer/Quality
pasteurised) Products E.coli and Bacillus
Manager
Cereus (Rice meals
only)
Coagulase Positive 1 sample/product group
Quality
Salads and Staphylococcus, Listeria every 2 months i.e.
Beginning of shelf‐life Officer/Quality
Sandwiches spp, Salmonella spp, alternating Salad and
Manager
E.coli. sandwich monthly
Organoleptic test e.g.
Buffer meals for staff
All products Life of product appearance, taste, All Staff feedback
lunch.
aroma, flavour, texture.
Page: 4 of 7

Testing
Product When Type of Test Frequency & Person Responsible
Units Required
Two samples are
collected for testing at
the beginning of shelf‐
life and at the end of Every 6 months
shelf‐life. ‐ Soup
‐ Main meal + MM or
Pasteurised cook chill PUR
products: Product ‐ Side dish + MM or
storage at 4°C followed PUR
by TPC at 30°C for 3 days. ‐ Dessert + MM or
PUR
All products (except Beginning and end of Quality Officer/Quality
Non‐pasteurised cook ‐ Bulk soup
frozen) shelf‐life Manager
chill main meals and ‐ Bulk main meal
desserts: TPC, Coagulase ‐ Bulk side dish
Positive Staphylococcus, ‐ RTE Dessert + CUT,
Enterobacteriacea, MM or PUR
Listeria spp. ‐ Bulk RTE dessert
‐ CC Vegetables
Salads and sandwiches: ‐ Salad
Coagulase Positive ‐ Sandwich
Staphylococcus, Listeria
spp, Salmonella spp,
E.coli.
ELISA Criteria: <LOQ
Quality Officer/Quality
Gluten Free Products Beginning of shelf life (laboratory at 5.0 ppm, Every batch made
Manager
test kit at 10 ppm)
Page: 5 of 7
Table 2 Microbiological Criteria

Enterobac Bacillus
Coagulase Salmonella E.coli
Category TPC/g teriacea Listeria spp. /25g Cereus
+ve Staph/g spp. /25g cfu/g
cfu/g cfu/g
Pasteurised Cook Chill
<102 N/A NA N/A N/A N/A N/A
Products
Non‐Pasteurised Cook Not
<104 <100 N/A N/A Not Detected N/A
Chill Products Detected
Non‐Pasteurised Desserts <106 <100 <100 N/A N/A Not Detected N/A
Not Target: Not Detected
Salads and Sandwiches NA <100 NA <10 N/A
Detected Critical limit: <100cfu/g
<100
Not Target: Not Detected
Frozen Meals <104 <100 NA <10 (only Rice
Detected Critical limit: <100cfu/g
meals)
Frozen Meals (with cheese Not Target: Not Detected
<106 <100 NA <10 N/A
garnish) Detected Critical limit: <100cfu/g

Method
1. Wash and sanitise your hands thoroughly.
2. For pasteurised cook‐chill products: Collect and examine the samples for leakers and send them
for testing at the laboratory.
3. For non‐pasteurised cook chill main meals and desserts, salads and sandwiches: Collect samples
and examine the samples and send them for testing at the laboratory.
4. The Quality Manager/Quality Officer shall be responsible to coordinate the finished product
sampling for microbiological testing, organoleptic tests and shelf‐life testing.
Corrective Actions
1. If products sent for testing do not meet the microbiological specifications for TPC, send another
sample for testing for confirmation. Upon confirmation, implement corrective actions
accordingly.
2. Reference: Standard 1.6.1 of the Code ‐ Listeria Management/Corrective Actions
If Listeria spp. are detected in a product with less than 5 days shelf life or is a frozen product:
a. Advise the laboratory to do an enumeration (<10 cfu/g).
Page: 6 of 7
b. If the count is <100cfu/g, no further action is required besides increased product testing
frequency and environmental swabs requirements as explained in point (j).
c. If the count is >100cfu/g, test for Listeria monocytogenes.
d. If Listeria monocytogenes is not detected, no further action is required besides increased
product testing frequency and environmental swabs requirements as explained in point
(j).
e. If Listeria monocytogenes is detected, advise laboratory to do an enumeration.
f. If the count is <100cfu/g, no further action is required besides increased product testing
frequency and environmental swabs requirements as explained in point (j).
g. If the count is >100cfu/g, convene the Recall Committee and follow process as outlined
in QA‐SOP25 Product Recall‐Withdrawal.
h. Recall affected products. Note that products with less than 5 days shelf life will have
likely already been consumed. However, affected customers must be contacted to alert
them of the findings.
i. A clearance program of test and hold of each batch should be implemented until
acceptable results are obtained for three consecutive batches of the affected type of
product. Sampling of potentially affected product shall adhere to the sampling plan
stipulated in Standard 1.6.1 of the Code, which requires product batches to be tested for
L. monocytogenes at five 25‐gram samples per batch. Composite testing of these product
samples is permitted at the laboratory.
j. Complete environments swabs on food contact and non‐food contact surfaces in the
production area as part of the investigation of the source of contamination.
3. If Listeria spp. is detected in a chilled product with more than 5 days shelf life:
a. Test for Listeria monocytogenes.
b. If Listeria monocytogenes is not detected, no further action is required besides increased
product testing frequency and environmental swabs requirements as explained in Part
(e).
c. If Listeria monocytogenes is detected, convene the Recall Committee and follow process
as outlined in QA‐SOP25 Product Recall‐Withdrawal.
d. Recall affected products.
Page: 7 of 7
e. A clearance program of test and hold of each batch should be implemented until
acceptable results are obtained for three consecutive batches of the affected type of
product. Sampling of potentially affected product shall adhere to the sampling plan
stipulated in Standard 1.6.1 of the Code, which requires product batches to be tested for
L. monocytogenes at five 25‐gram samples per batch. Composite testing of these product
samples is permitted at the laboratory.
f. Complete environments swabs on food contact and non‐food contact surfaces in the
production area as part of the investigation of the source of contamination.
4. If Listeria is detected on a food contact surface:
a. Review cleaning procedures and implement cleaning and sanitation of the food contact
surface.
b. Increase the frequency of environmental testing to at least weekly and continue to test
until the environmental swabbing program has achieved three consecutive negative
results from tests taken on separate operation days.
c. To ensure end product has not been contaminated, where a food contact surface tests
positive for Listeria that swab shall be typed in a laboratory to confirm the presence or
otherwise of L. monocytogenes. All potentially contaminated RTE product shall be held
pending the results of this test. If the presence of L. monocytogenes is confirmed, follow
Standard 1.6.1 of the Code and test and hold available product batches from the day of
the first positive L. monocytogenes environmental contamination onwards. Product
batches shall be tested for L. monocytogenes at the rate of five 25‐gram samples per
batch. Composite testing is permitted at the laboratory. Test each production batch until
the environmental swabbing program has achieved three consecutive negative results as
outlined above.
5. If Listeria is detected on a non‐food contact surface:
a. Review cleaning procedures and implement cleaning and sanitation of the non‐food
contact surface.
b. Increase the frequency of environmental testing to weekly and continue to test until the
environmental swabbing program has achieved three consecutive negative results from
tests taken on separate operation days.
6. If the organoleptic test results do not comply with the standards, this will be assessed by the
Quality Manager, Transformation Chef and Production Manager.

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Standard Operating

Issue Date Version Amendment Compiled by Approved by

Issue Date Version Amendment Compiled by Approved by

19/08/11 3 Section 5.6 Amended Supplier Review Mei Wong

20/05/13 7 Amend job titles and structure E Populin

15/10/13 8 Amend job titles and structure E Roccasalva

Approved Supplier ‐ A supplier of raw materials or services who have been subject to an approval

5.5.4 SDSs are required for all chemicals used. The Quality Department shall maintain the safety

05/12/11 3 Amend job titles and structure. Mei Wong

08/02/12 4 Amend job titles and structure E Populin

20/05/13 6 Amend job titles and structure E Populin

22/10/13 7 Amend job titles and structure E Roccasalva

03/11/14 8 Amend job titles and structure N Chee

07/12/16 10 Amend job titles and structure E Roccasalva

18/10/18 12 Amend job titles and structure N Chee

Type of Process Control Completed By Frequency

Issue Date Version Amendment Compiled by Approved by

05/12/11 2 Amended job titles and structure Mei Wong

09/02/12 3 Amend job titles and structure E Populin

05/09/12 4 Amend reference document names and numbers E Populin

17/10/13 5 Amend job titles and structure E Roccasalva

29/12/14 6 Amend job titles and structure E Roccasalva

22/12/16 8 Amend job titles and structure E Roccasalva

Removed obsolete QA‐SOP10‐DOC01 Raw Material

20/12/18 10 Amend job titles and structure N Chee

27/04/20 12 Update name of Testing Laboratory: DTS Food Labs Ola T

Goods Either a raw material (ingredient or packaging), work‐in‐progress or a

 Where appropriate, collect and transfer test/shelf‐life/reference samples to cold

Issue Date Version Amendment Compiled by Approved by

09/02/12 2 Amend job titles and structures E Populin

11/10/13 3 Amend job titles and structures E Roccasalva

29/12/14 4 Amend job titles and structures N Chee

4.7 Visitors, Management, Office Contractors and Production Contractors (Food

Issue Date Version Amendment Compiled by Approved by

05/12/11 2 Amended job titles and structure Mei Wong

09/02/12 3 Amended job titles and structure E Populin

20/05/13 4 Amended job titles and structure. Add item E Populin

31/12/14 6 Amended job titles and structure. Update E Roccasalva

 Pasteurised food must be chilled quickly as part of the retorting process. Unpasteurised

4.3.5 Adequate personal lockers of sufficient size to accommodate all reasonable personal items

 All chemicals, including cleaning and maintenance compounds, and non‐product

4.22.1 The risk from metal contamination on the Mondini lines (where food is packed in trays) is

Issue Date Version Amendment Compiled by Approved by

04/04/11 2 Change routine testing to fortnightly instead Mei Wong

22/08/11 4 Sensory evaluation ‐ Changed sampling plan. Mei Wong

09/02/12 6 Amend job titles and structure E Populin

04/09/12 7 Amend testing on Salads and Sandwiches to E Populin

03/09/14 9 Include gluten testing. M Wong

03/10/17 14 Change GF testing frequency to every batch N Chee

24/10/2019 18 Amend job titles and structure O Tuifangaloka

07/02/20 19 Amend corrective actions for Listeria. M Wong

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