Queensford College - Resource - Food Safety Program - V1.0 - JK

FOOD
SAFETY
PROGRAM
Queensford
College Café
This copy of the Food
Safety Program has
been extracted from
the Program which
has been created for
and is used by the
Queensford Café.
Hospitality
Contents
Section 2: HACCP Components.............................................................................................. 6
2.1 H.A.C.C.P. Introduction ................................................................................................... 6
2.1.1 Purpose .......................................................................................................................................6
2.1.2 Food Regulations ........................................................................................................................6
2.2 Document control ........................................................................................................... 7
2.3 Principles and benefits of HACCP .................................................................................... 7
2.3.1 Principles of HACCP ....................................................................................................................7
2.3.2 Benefits of HACCP .......................................................................................................................8
2.4 Description of hazards .................................................................................................... 9
2.4.1 Physical hazards ..........................................................................................................................9
2.4.2 Chemical contaminants ..............................................................................................................9
2.4.3 Microbiological contamination ...................................................................................................9
2.5 HACCP Step 1: Assemble a Food Safety Team ................................................................ 10
2.6 HACCP Steps 2 and 3: Describe product and identify intended use ................................. 11
2.6.1 Product description ..................................................................................................................11
2.6.2 Intended use .............................................................................................................................11
2.7 HACCP Step 4: Construct a detailed flow diagram of the process .................................... 12
Flow diagram – Main kitchen ............................................................................................................12
Flow diagram – Event days and functions .........................................................................................13
2.8 HACCP Step 5: Conduct onsite verification of the flow diagram ...................................... 13
2.9 HACCP Principle 1: Conduct a Hazard Analysis ............................................................... 13
2.10 HACCP Principle 3: Establish critical limits .................................................................... 14
2.11 HACCP Principle 5: Establish corrective actions ............................................................ 19
2.12 HACCP Principle 6: Determine Critical Control Points ................................................... 20
2.12.1 CCP Decision Tree ...................................................................................................................20
2.12.2 CCP Decision chart main kitchen ............................................................................................21
2.12.3 CCP Decision chart - Event days and functions.......................................................................21
2.13 HACCP Principle 6: Establish verification procedures.................................................... 22
2.14 HACCP Principle 7: Establish documentation and record keeping ................................. 23
2.15 HACCP Principle 8: Establish a monitoring system for each CCP .................................... 23
Summary of HACCP reports, schedules, and checklists (Verification Schedule) ...............................23
2.16 Site plan ..................................................................................................................... 24
Section 3: Work procedures ................................................................................................ 25
3.1 WP 1: Purchasing .......................................................................................................... 25
3.1.1 Purpose .....................................................................................................................................25
3.1.2 Monitoring ................................................................................................................................25
3.1.3 Records .....................................................................................................................................25
3.1.4 Hazard control table – purchasing ............................................................................................25
3.1.5 Standard Operating Procedure .................................................................................................26
3.2 WP 2: Receiving ............................................................................................................ 26
Queensford College_Resource_Food Safety Program_V1.0_JK Page 2 of 80

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3.2.1 Purpose .....................................................................................................................................26

3.2.2 Monitoring ................................................................................................................................26
3.2.3 Records .....................................................................................................................................26
3.2.4 Hazard control table – receiving ...............................................................................................27
3.3 WP 3: Dry storage .................................................................................................... 30
3.3.1 Purpose .....................................................................................................................................30
3.3.2 Monitoring ................................................................................................................................30
3.3.3 Records .....................................................................................................................................30
3.3.4 Hazard control table – dry storage ...........................................................................................31
3.4 WP 4: Cool storage .................................................................................................. 32
3.4.1 Purpose .....................................................................................................................................32
3.4.2 Monitoring ................................................................................................................................32
3.4.3 Records .....................................................................................................................................32
3.4.4 Hazard control table – cool storage..........................................................................................32
3.5 WP 5: Frozen storage ................................................................................................... 34
3.5.1 Purpose .....................................................................................................................................34
3.5.2 Monitoring ................................................................................................................................34
3.5.3 Records .....................................................................................................................................34
3.5.4 Hazard control table – frozen storage ......................................................................................34
3.6 WP 6: Defrosting ......................................................................................................... 36
3.6.1 Purpose .....................................................................................................................................36
3.6.2 Monitoring ................................................................................................................................36
3.6.3 Records .....................................................................................................................................36
3.6.4 Hazard control table – defrosting .............................................................................................37
3.7 WP 7: Preparation......................................................................................................... 38
3.7.1 Purpose .....................................................................................................................................38
3.7.2 Monitoring ................................................................................................................................38
3.7.3 Records .....................................................................................................................................38
3.7.4 Hazard control table – preparation ..........................................................................................38
3.7.5 Preparation Standard Operating Procedure .............................................................................39
3.8 WP 8: Cooking .............................................................................................................. 40
3.8.1 Purpose .....................................................................................................................................40
3.8.2 Monitoring ................................................................................................................................40
3.8.3 Records .....................................................................................................................................40
3.8.4 Hazard control table – cooking .................................................................................................40
3.8.5 Cooking Standard Operating Procedure ...................................................................................41
3.9 WP 9: Cooling .............................................................................................................. 42
3.9.1 Purpose .....................................................................................................................................42

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3.9.2 Monitoring ................................................................................................................................42

3.9.3 Records .....................................................................................................................................42
3.9.4 Hazard Control Table – Cooling ................................................................................................42
3.10 WP 10: Reheating ................................................................................................... 43
3.10.1 Purpose ...................................................................................................................................43
3.10.2 Monitoring ..............................................................................................................................43
3.10.3 Records ...................................................................................................................................44
3.10.4 Hazard Control Table – Reheating ..........................................................................................44
3.10.5 Reheating - Standard Operating Procedure ...........................................................................44
3.11 WP 11: Serving ....................................................................................................... 45
3.11.1 Purpose ...................................................................................................................................45
3.11.2 Monitoring ..............................................................................................................................45
3.11.3 Recording ................................................................................................................................45
3.11.4 Hazard control table – serving ................................................................................................45
3.11.5 Serving - Standard Operating Procedure ................................................................................45
3.12 WP 12: Transport ................................................................................................... 46
3.12.1 Purpose ...................................................................................................................................46
3.12.2 Monitoring ..............................................................................................................................46
3.12.3 Records ...................................................................................................................................46
3.12.4 Hazard control table – transportation ....................................................................................46
3.13 WP 13: Food handler skills and knowledge ............................................................. 47
3.13.1 Purpose ...................................................................................................................................47
3.13. 2 Monitoring .............................................................................................................................47
3.13.3 Records ...................................................................................................................................47
3.13.4 Standard Operating Procedure ...............................................................................................47
3.14 WP 14: Personal health and hygiene ....................................................................... 48
3.14.1Purpose ....................................................................................................................................48
3.14.2 Monitoring ..............................................................................................................................48
3.14.3 Records ...................................................................................................................................49
3.15 WP 15: Premises maintenance ................................................................................ 52
3.15.1 Purpose ...................................................................................................................................52
3.15.2 Monitoring ..............................................................................................................................52
3.15.3 Records ...................................................................................................................................52
3.16 WP 16: Premises hygiene ........................................................................................... 54
3.16.1 Purpose ...................................................................................................................................54
3.16.2 Monitoring ..............................................................................................................................54
3.16.3 Records ...................................................................................................................................54
3.17 WP 17: Pest control ................................................................................................ 64
3.17.1 Purpose ...................................................................................................................................64

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3.17.2 Monitoring ..............................................................................................................................64

3.17.3 Records ...................................................................................................................................64
3.18 WP 18: Temperature measurement and calibration ................................................ 65
3.18.1 Purpose ...................................................................................................................................65
3.18.2 Monitoring ..............................................................................................................................65
3.18.3 Records ...................................................................................................................................65
3.19 WP 19: Customer complaints .................................................................................. 67
3.19.1 Purpose ...................................................................................................................................67
3.19.2 Monitoring ..............................................................................................................................67
3.19.3 Records ...................................................................................................................................67
3.19.4 Work Procedures ....................................................................................................................67
3.20 WP 20: Food recall .................................................................................................. 68
3.20.1 Purpose ...................................................................................................................................68
3.20.2 Monitoring ..............................................................................................................................68
3.20.3 Records ...................................................................................................................................68
3.21 WP 21: Review and monitoring procedures ............................................................ 70
3.21.1 Purpose ...................................................................................................................................70
3.21.2 Monitoring ..............................................................................................................................70
3.21.3 Records ...................................................................................................................................71
3.22 WP 22: Monitoring and document control .............................................................. 71
3.22.1 Purpose ...................................................................................................................................71
3.22.2 Monitoring ..............................................................................................................................72
3.22.3 Records ...................................................................................................................................72
3.23.4 Document control ...................................................................................................................72
3.23 WP 23: Allergen controls ........................................................................................ 73
Purpose ..............................................................................................................................................73
Monitoring .........................................................................................................................................73
Records ..............................................................................................................................................74
Hazard control table – purchasing .....................................................................................................74
Section 4: Glossary of Terms and Acronyms ........................................................................ 77

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Section 2: HACCP Components

2.1 H.A.C.C.P. Introduction
HACCP (Hazard Analysis Critical Control Point) is described as a preventative management system
developed by NASA in America in the 1960s. NASA developed HACCP as a means of guaranteeing the
food sent into space with the astronauts was safe and would not cause illness. In Australia, HACCP has
been introduced as a model and means of increasing the standards of food hygiene and food quality
and to reduce the incidence of food poisoning and food borne illnesses.
This Food Safety Program (FSP) has been developed by applying the principles of HACCP to all
processes undertaken by Queensford College. It will enable the user to identify the hazards associated
with each step in the process and to implement preventive action to ensure the integrity of the food
that they prepare and serve. This FSP typically consists of:
• process flow diagrams
• the documented records of all steps in the process, the preventative measures, critical limits,
monitoring procedures and corrective actions
• product description including, intended consumers, customer preparation, product
specification, storage and distribution requirements
• supporting documentation for a product or group of products justifying critical limits and
hazards, including those pre-requisite programs mentioned in Section 3.
2.1.1 Purpose
This FSP is intended to:
• identify hazards to food safety from all inputs
• develop systems and control steps to eliminate those hazards or reduce their likelihood of
occurrence
• set critical limits for operation
• monitor each process
• review the impact of any changes to processes or inputs.
2.1.2 Food Regulations

The FSP must establish the procedures that will manage food safety within the operation. The FSANZ
Food standards Code states a food business must have a FSP that:
• systematically examines all food handling operations to identify the potential hazards which
may reasonably be expected to occur
• if one or more hazards are identified in accordance with the statement above, develop and
implement a FSP to control the hazard or hazards
• set out the FSP in a written document and retain that document at the food premises
• comply with the FSP
• conduct a review of the FSP at least annually to ensure its adequacy.
The FSANZ Food standards Code states the FSP developed by a food business must:
• systematically identify the potential hazards that may be reasonably expected to occur in all
food handling operations of the food business
• identify where, in a food handling operation, each hazard identified above can be controlled
and the means of control
• provide for the systematic monitoring of those controls

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• provide for appropriate corrective action when that hazard, or each of those hazards, is found
not to be under control
• provide for the regular review of the program by the food business to ensure its adequacy
• provide for appropriate records to be made and kept by the food business demonstrating
action taken in relation to, or in compliance with, the FSP.
For auditing purposes, the FSANZ Food standards Code states a food business must:
• ensure the FSP is audited by a Food Safety Auditor at the auditing frequency applicable to the
food business
• make the written document which sets out the FSP, and the appropriate records referred to
below, available to any Food Safety Auditor who has been requested to conduct an audit of the
FSP
• retain copies of all written reports of the results of all audits of the FSP conducted by a Food
Safety Auditor within the last four years, for inspection upon request by a Food Safety Auditor
who audits the FSP or an authorised officer.
In the case of Queensford College, the FSP contains all of the requirements required by FSANZ Food
Standards Code and incorporates the 7 principles of HACCP and quality management principles
developed by ISO.
2.2 Document control

The most current copy of the FSP is contained in this folder and stored in the office of the course
coordinator on site at Level 1, 359 Queen Street Brisbane QLD 4000. This is the only “controlled” copy.
Duplicate copies are provided to the Queensford College management and the Brisbane City Council
Environmental Health Department.
All amendments are to be documented on “Form 1: Q.A Manual amendments register”.
2.3 Principles and benefits of HACCP

2.3.1 Principles of HACCP
There are 5 steps and 7 principles to be implemented in the HACCP Food Safety Program. They are as
follows:
Step 1 Assemble the HACCP Team with expertise in product and process. Determine
what training is required and for whom.
Step 2 Describe product.
Step 3 Identify intended use.
Step 4 Construct a detailed flow diagram of the process.
Step 5 Confirm flow diagram against process in operation (or planned process).
Principle 1 Identify hazards associated with each step.
Principle 2: Establish Critical Control Points and tolerance levels for each CCP.

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Principle 3 Establish critical limits for each CCP and validate these limits.
Principle 4 Establish a monitoring system for each CCP
Principle 5: Establish corrective actions
Principle 6: Establish verification procedures
Principle 7: Establish documentation and record keeping.
2.3.2 Benefits of HACCP

Benefits derived from the implementation of a HACCP based FSP include:
General benefits
HACCP improves the relationships between all levels of the food chain. HACCP is often referred to as
controlling food “from the paddock to the plate”. HACCP is an internationally recognised system which
can be integrated with ISO principles.
Preventative benefits
• A HACCP system identifies all potential hazards associated within a food business.
• HACCP is a preventative system, so it saves the business money.
• HACCP does not rely on expensive end product testing therefore reducing product losses and
liabilities.
• HACCP businesses have a reduced risk of potential product recalls.
• HACCP averts food poisoning outbreaks.
Improvement benefits
• HACCP allows food producers to be confident of their products.
• HACCP provides improved food safety standards.
• Quality standards increase, as well as safety standards.
• HACCP can be used as a tool to prove systems are in place and working effectively.
• A regular review of your HACCP system allows you to identify where and how systems can be
improved.
Benefits to employees:
• HACCP promotes employee development and recognition.
• A HACCP system identifies potential training needs.
• Employees in a HACCP business have an improved awareness of potential hazards associated
with their work practices.
• HACCP develops focus behaviour on failure (Zero tolerance non-conformance attitudes).
• HACCP promotes efficiency.
Legal protection benefits:
• HACCP can assist with Legal Protection in the event of customer litigation (Provides due
diligence).
• Assists with meeting and exceeding minimum legal requirements.
Systematic benefits
HACCP uses a systematic approach to food production from raw materials, production, storage,
packaging, distribution, sale and consumption.

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HACCP systems have a clearly defined structure by following the principles of HACCP detailed in Section
2.1.
Flexibility
A HACCP system can be modified or updated to include changes to processes, new equipment and
technologies.
2.4 Description of hazards

Hazards are divided into three categories, physical, chemical and microbiological.
2.4.1 Physical hazards

Physical hazards are extraneous matter, foreign objects, and any other physical matter not normally
found in food, which can cause illness or injury to a consumer. Examples can include:
• adulteration of raw materials by supplier
• deteriorating surfaces, such as paint, rust, splinters etc.
• glass
• hair
• jewellery and other personal items
• machinery and equipment parts
• packaging materials
• personal items such as Band-Aids, buttons, pens etc.
• pests: including dead insects, droppings and hair
• stones, dirt and filth
• wood.
2.4.2 Chemical contaminants

Chemical contaminants are chemical substances that can cause poisoning or illness if they are not
adequately removed or excessive levels are present. Examples can include:
• allergen cross contamination
• antibiotics
• cleaning chemicals
• contamination from cleaning chemical chemicals being present
• contamination from cleaning chemical.
• chemicals not being adequately removed
• deteriorating surfaces, such as paint, rust, splinters etc.
• disinfectants and sanitizers
• heavy metals
• incorrect cleaning chemical used
• natural toxins
• pesticides
• preservatives and additives in quantities greater than permitted levels
• solanine (green potatoes)
• transportation with chemicals.
2.4.3 Microbiological contamination

Microbiological contamination is an unacceptable level of micro-organisms or toxins in foods. Examples
can include bacteria, viruses, endospores and parasites such as Listeria spp, Salmonella spp, E. coli,

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Campylobacter spp, Clostridium perfringens, Bacillus cereus and Staphylococcus aureus. Most
microbiological hazards are caused by one of three problems:
• Food not handled properly (Poor GMPs including personal hygiene and cleaning/sanitizing).
• Food not stored properly (Poor GMPs relating to stock control and temperature).
• Food not transported properly (Poor GMPs relating to temperature).
Examples can include:
• cleaning procedures not appropriate
• cross contamination from:
• pests
• poor personal hygiene
• raw and ready to eat items stored together
• distributing food items past their use by dates.
• employees suffering from food borne illnesses such as Salmonella and Staphylococcus aureus.
• food spoilage
• high risk foods in the temperature danger zone for too long
• in correct storage temperatures (where appropriate)
• presence of E. Coli in water
• presence of food poisoning bacteria, such as Listeria spp, Salmonella spp, E. coli,
Campylobacter spp, Clostridium perfringens, Bacillus cereus and Staphylococcus aureus.
• receival temperatures above required critical limits
• stones, dirt and filth
• storage temperatures above required critical limits
• using food items past their use by and best before dates.
2.5 HACCP Step 1: Assemble a Food Safety Team

Prior to selecting the Food Safety Team, it is imperative to have the full commitment of all employees
from the preparation and cleaning personnel to the top levels of management. Without this
commitment, an effective and efficient implementation will be difficult to achieve and maintain.
The Food Safety Team needs to be assembled with personnel from different levels of management
with a team leader. The team leader is the Food Safety Supervisor who will be responsible for ensuring
the Food Safety Program is developed and applied.
The Food Safety Team should be able to identify hazards, determine risks, recommend controls,
recommend corrective actions when deviations occur and conduct research if information is not
available.
The current Food Safety Team consists of:
Name Position
Stephen Furlong Department Manager
The Food Safety Team must have the same belief and purpose in the importance of HACCP and an open
mind with the concerns of other departments, roles and responsibilities. Food Safety Team members
will also be required to consider and initiate amendments to relevant department procedures.
The qualifications of the Food Safety Team are maintained in Section 6. HACCP will not work:
• if the people working with the system are not 100% dedicated to it

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• if It is not developed, documented, implemented and monitored correctly; and if it is not

verified for its effectiveness
• if it is used purely as a marketing tool.
2.6 HACCP Steps 2 and 3: Describe product and identify

intended use
2.6.1 Product description
This Food Safety Program covers the receival, storage, preparation, service and display of all food and
beverage items, served by Queensford College, to its customers.
The venue conducts food service via a café/restaurant with its own kitchen with a connected student
training kitchen. The normal hours of operation for the food and beverage service outlet are Monday to
Friday 07:00 – 15:00. There are additional service times for occasional special events, functions,
meetings and graduating ceremony occasions as required. The service outlet also provides internal
company catering to levels 1-5 of Queensford College.
There is a function area on Level 1 of the venue that can accommodate up to 80 guests sit down.
The main kitchen and café/restaurant is staffed on a full time basis throughout the week, and is
operational outside of the Monday to Friday 07:00 – 15:00 timeframe as required. The student training
kitchen holds separate self-contained classes Monday – Saturday 08:00 – 21:00 as the timetable
necessitates.
2.6.2 Intended use

The main kitchen and café/restaurant is staffed on a full time basis throughout the week, and is
operational outside of the Monday – Friday 07:00 – 15:00 timeframe as required. The student training
kitchen holds separate self-contained classes Monday – Saturday 08:00 – 21:00 as the timetable
necessitates.
The commercial cookery trainers arrange for all food/beverage items to be purchased, received, and
stored within the main kitchen and training kitchen. The main kitchen undertakes daily food
preparation to cater to the service outlet. Planned special menu items produced in the training kitchen
practical lessons may be used for sale in the service outlet and for functions and special events.
Extensive menus detail all meals, snacks and beverages on offer; menus may change from time to time
according to seasonality, trends, units of competency studied and individual client requirements.
All items served by Queensford College to customers, attendees of functions and other events are
intended to be consumed in the state in which they are served. All items are considered ready to eat
and no further preparation is required prior to the consumption of the products.

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2.7 HACCP Step 4: Construct a detailed flow diagram of the

process
Flow diagram – Main kitchen

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Flow diagram – Event days and functions
Note: On very seldom occasions, event food may be cooked or reheated in the main kitchen and then
transferred to an area where there are no cooking facilities, i.e. meeting rooms and offices on levels 1-5
of Queensford College. The cooking, transporting and service controls remain the same.
2.8 HACCP Step 5: Conduct onsite verification of the flow

diagram
The flow diagrams have been verified by Stephen Furlong. Annual verification is conducted as part of
the internal audit process.
2.9 HACCP Principle 1: Conduct a Hazard Analysis

Hazards associated with each step in the above process flow diagram have been identified and control
measure documented in each relevant procedure in Section 3.

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2.10 HACCP Principle 3: Establish critical limits

CCP NO. 1
Process Step Purchasing
Potential Hazards to be Contamination in product (Physical, Chemical or Microbial) Refer to

controlled individual Work Procedures
Control Measure/s WP: 1:

Purchasing WP: 2: Receival
WP: 12: Transport
WP: 13: Food handler skills and knowledge WP: 15: Premises
maintenance
WP: 18: Temperature measurement and calibration WP: 21: Review
and monitoring procedures
Visual inspection
Critical Limit/s Only approved suppliers are used

Frozen products are < -15°C or frozen solid and show no signs of
defrosting Fresh products are < 5°C
Use by and best before dates are acceptable?
Packaging is not damaged
Monitoring
What Temperature/Frozen status/Approved supplier/Packaging intact/Us-by-

date
Who Chef/Food Safety Supervisor/Receival personnel
How Calibrated thermometer/visual check
When Every delivery
Where Kitchen
Corrective action Return to supplier if above critical limit or not from an approved
supplier
HACCP monitoring record Form 3: Maintenance schedule

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CCP NO. 1
Form 7: Staff training record Form 8: Internal audit report Form 11:
Calibration schedule
Supplier invoice, with receival stamp details completed
Monitoring Refer to individual Work Procedure

responsibilities
Verification Activities Training Calibration

Routine maintenance
Half yearly audit
CCP NO. 2
Process step Cold storage
Potential hazards to be Contamination in product (Physical, Chemical or Microbial) Refer to

controlled individual Work Procedures
Control Measure/s WP: 4: Cool storage

maintenance
WP: 18: Temperature measurement and calibration WP: 21: Review
and monitoring procedures
Visual inspection
Critical Limit/s Refrigerated products ˂5°C

Frozen products ˂-15°C
Monitoring
What Temperature
Who Food Safety Supervisor/Chef/Supervisor in charge of servery/Event area
When Twice daily (main kitchen) and twice daily (training kitchen)
Where Fridges, coolrooms and freezers
Corrective action Alter temperature down, contact refrigeration company to fix

immediately

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Transfer stock to alternate storage if product not within critical limits or

has been out of temperature control for less than 2 hours. Discard
product if temperature out of temperature control for more than 2
hours or if time is not known.
HACCP monitoring record Form 3: Maintenance schedule Form 4: Main Kitchen Daily checklist
Form 6: Function Record
Form 12: Servery Daily Checklist

responsibilities
Verification activities Training Calibration

Routine maintenance
Half yearly audit
CCP NO. 3
Process step Cooking/Reheating
Potential hazards to be Insufficient temperature

controlled
Refer to individual Work Procedures
Control Measure/s WP: 8: Cooking

maintenance
WP: 18: Temperature measurement and calibration WP: 21: Review and
monitoring procedures
Visual inspection
Critical Limit/s All cooked or reheated products to be ˃75°C
Monitoring
What Temperature
Who Food Safety Supervisor/Chef/Supervisor in charge of servery/Event area

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When Every product
Where Main kitchen or servery
Corrective action Cook or reheat product for a longer period of time so that temperature is
˃75°C
HACCP Monitoring Form 5: Main kitchen cooking and cooling record Form 6: Function Record
record
Form 12: Servery daily checklist

responsibilities

Routine maintenance
Half yearly audit
CCP NO. 4
Process step Cooling
Potential hazards to be Product temperature does not reach required temperature within
controlled designated period of time
Control measure/s WP: 4: Cool storage WP: 9: Cooling

maintenance
WP: 18: Temperature measurement and calibration WP: 21: Review and
monitoring procedures
Visual inspection
Critical limit/s Note: Queensford College uses a blast chiller for cooling. The planned
cooling process is to take the cooked products from 75°C to <3°C in under
90 minutes to achieve a five day shelf life, as per the Australian Cook Chill
Guidelines. If these guidelines are not achieved, a shorter shelf life will
apply by applying the FSANZ guidelines for cooling, which are:

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• all cooked products to be cooled from 60°C - 21°C in under 2

hours, then
• products to be cooled from 21°C to 5 °C in a further 4 hours
This is a total of 6 hours
Monitoring
What Temperature
Who Food Safety Supervisor/Chef
When All products cooked and cooled
Where Main kitchen and training kitchen
Corrective action The product is discarded if the temperature does not reach the required
temperature at the required time
HACCP monitoring Form 5: Main kitchen cooking and cooling record Form 6: Function record
record
Form 7: Staff training record Form 8: Internal audit report
Form 11: Calibration schedule

responsibilities

Routine maintenance
Half yearly audit
CCP NO. 5
Process Step Hot Display
Potential Hazards to be Insufficient temperature

controlled
Control Measure/s WP: 8: Cooking

maintenance
WP: 18: Temperature measurement and calibration
WP: 21: Review and monitoring procedures

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Visual inspection
Critical Limit/s All cooked or reheated products to be displayed ˃60°C
Monitoring
What Temperature
Who Food Safety Supervisor/Person in charge of servery area
When Every product
Where Special buffet style service at functions on Level 1 function space
Corrective action For items cooked for the first time: Return to Kitchen to be heated for a
longer period of time so temperature is ˃75°C. For reheated items that
are ˃60°C for >1 hour, they are to be discarded.
HACCP Monitoring Form 5: Main kitchen cooking and cooling record Form 6: Function record
Record
Form 12: Servery daily checklist

responsibilities

Routine maintenance
Half yearly audit
2.11 HACCP Principle 5: Establish corrective actions

This is very important stage of the implementation of HACCP. At any time the monitoring procedures
identify a critical limit has been exceeded, the Food Safety Supervisor shall ensure the following steps
occur:
1. The deviation identified by the employee is reported to the Food Safety Supervisor;
2. The product is identified;
3. The status of the product is reviewed and a decision made by the Food Safety Supervisor as
to whether it is to be held, dumped or accepted;
4. The deviation and the subsequent disposition of the product must be recorded; and
5. Correct the root cause of the non-conformity to prevent occurrence.

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2.12 HACCP Principle 6: Determine Critical Control Points

2.12.1 CCP Decision Tree

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2.12.2 CCP Decision chart main kitchen

Process step or hazard Q1 Q2 Q3 Q4 CCP? CCP No.
1. Purchasing Yes Yes * * Yes 1
2. Receival
2. a) Shelf stable products Yes No No * No *
2. b) Refrigerated products Yes Yes * * Yes 1
2. c) Frozen products Yes Yes * * Yes 1
2. d) Water Yes No No * No *
2. e) Packaging materials Yes No Yes Yes No *
3. Storage
3. a) Shelf stable products Yes No Yes Yes No *
3. b) Refrigerated products Yes Yes * * Yes 2
3. c) Frozen products Yes Yes * * Yes 2
3. d) Water Yes No No * No *
3. e) Packaging materials Yes No Yes Yes No *
4. Defrost Yes No Yes Yes No *
5. Preparation Yes No Yes Yes No *
6. Cooking
6. a) Sealing Meat Yes No Yes Yes No *
6. b) Cooking Yes Yes * * Yes 3
7. Chill/Cool
7. a) Chill sealed meat Yes Yes * * Yes 2
7. b) Cooling Yes Yes * * Yes 4
8. Coolroom Yes Yes * * Yes 2
9. Portion/place onto trays Yes No Yes Yes No *
10. Wrapped Yes No Yes Yes No *
11. Storage
11. a) Dry store Yes No No * No *
11. b) Coolroom Yes Yes * * Yes 2
11. c) Freezer Yes Yes * * Yes 2
2.12.3 CCP Decision chart - Event days and functions

Process step or hazard Q1 Q2 Q3 Q4 CCP? CCP No.

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1. Storage
1. a) Dry store No No * No * No
2. Transfer to serveries Yes No Yes Yes No *
3. Storage
3. a) Dry store Yes No Yes Yes No *
4. Preparation Yes No Yes Yes No *
5. Cooking/reheating Yes Yes * * Yes 3
6. Service
6. a) Shelf stable display Yes No Yes Yes No *
6. b) Chilled display Yes Yes * * Yes 2
6. c) Hot display Yes Yes * * Yes 5
6. d) Frozen display Yes Yes * * Yes 2
7. Served to customer Yes No Yes Yes No *
2.13 HACCP Principle 6: Establish verification procedures

Each CCP in the Food Safety Program is to be verified by the Food Safety Team that is applied correctly.
Verification should consist of at least the following five verification methods:
1. Monitoring
2. Validation of critical limits and the HACCP Plan.
3. Internal audit.
4. System review.
5. Product testing/analysis.

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2.14 HACCP Principle 7: Establish documentation and record

keeping
The documentation must cover all procedures and records appropriate to the application of the Food
Safety Program. The Food Safety Program documentation and record keeping must show the objective
evidence collected demonstrates that:
• Each preventive measures has been correctly applied;
• The critical limits have not been exceeded;
• The monitoring procedures have been followed; and
• Where there has been a deviation, the corrective action has been implemented.
2.15 HACCP Principle 8: Establish a monitoring system for

each CCP
Summary of HACCP reports, schedules, and checklists (Verification Schedule)
No. Form Name When Used (Frequency)
Form 1: QA Manual amendments register For each amendment
Form 2: Approved supplier listing For each supplier
Form 3: Maintenance schedule As required
Form 4: Kitchen daily checklist Daily/twice daily
Form 5: Process temperature log For every item cooked and cooled in the
main kitchen.
Form 6: Function record Every item served in a stand up or sit-down

function
Form 7: Staff training record Initial induction training and then each
time training is undertaken
Form 8: Internal audit report 6 monthly
Form 9: List of approved chemicals and For each chemical

intended use
Form 10: Customer complaint form For each complaint
Form 11: Calibration schedule Monthly
Form 12: Servery daily checklist Temp checks twice per day, and hygiene
checks per list at beginning and end of shift
Form 13: Corrective Action Record For each corrective action undertaken

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Form 14: Maintenance contractor’s For every contractor and visitor entering
requirements food preparation and/or service areas
Form 15: Food safety handout for agency staff Each new agency staff member or
contractor not officially inducted by
Queensford
Form 16: Product receival For all products delivered to the business
Form 17: Waste collection For all waste and product for removal;
general, recycling and used linen and tea
towels
Form 18: wastage To record all wastage of perishable goods
Form 19: Pest sighting For any pest sightings or evidence of

infestation
Form 20: Company hazard/incident/ accident For documentation of all dangerous

occurrences
2.16 Site plan

Printed site plan appears below.

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Section 3: Work procedures

3.1 WP 1: Purchasing
3.1.1 Purpose
Queensford College understands the importance of purchasing high quality foods and ingredients. This
purchasing procedure includes all food, beverages, packaging materials and services used by
Queensford College Brisbane. We use the following policy for selection and review of suppliers:
3.1.2 Monitoring
We ask suppliers for a copy of their current HACCP Certification as evidence they are following an
accredited HACCP Food Safety Program and are externally audited, prior to placing the supplier onto
“Form 2: Approved Supplier List”. We ask suppliers for a copy of their current food premises license.
We monitor supplier performance more closely following supply or quality problems. Alternative
suppliers are sought if suppliers fail to meet a specific product specification on more than one occasion
after being given a warning.
3.1.3 Records
Form 2: Approved Supplier Listing is maintained.
3.1.4 Hazard control table – purchasing

Potential problems
Presence of biological contaminates in food due to poor practices by supplier. Presence of physical and
or chemical contaminates in food due to poor handling by supplier. Supplier is not a registered food
premises and/or does not have preventative measures in place to control all hazards.
Preventative measures
We only source food products from approved suppliers who are registered and operating under a
HACCP Certified Food Safety Program, unless alternative arrangements can be made. We can request
specifications for all incoming products from suppliers if needed.
Control measures
All external suppliers of food to Queensford College are required to be HACCP certified, unless
alternative means of approval are determined. A copy of their current certificate is requested to verify
their certification. Measures are as follows:
• Request a copy of the supplier’s food license to ensure compliance with state-based legislation.
• Request a supplier HACCP Certifications upon expiry.
• Check all orders placed against “Form 2: Approved supplier list”.
• Check delivery records weekly and review supplier performance annually.
Solutions
Orders placed with non-approved suppliers are to be cancelled. Reject deliveries from non-approved
suppliers. Remove from supplier list those suppliers who consistently fail to meet agreed specifications.

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3.1.5 Standard Operating Procedure

Purchasing controls
With perishable foods, frequent orders are placed to ensure that only the freshest products are used.
Selecting and reviewing suppliers
Foods are only purchased from suppliers who:
• have a current food premises registration
• operate under a documented HACCP Certified Food Safety Program unless alternative
arrangements are made
• demonstrate the ability to supply consistently high quality products
• demonstrate reliability in meeting delivery times
• are able to meet the following delivery criteria:
o perishable food delivered at or below 5°C.
o frozen food delivered frozen solid with no signs of defrosting (preferably at or below -
15˚C)
o foods packaged appropriately to prevent contamination i.e. no rips, tears, leaks, rust,
dents, swelling or cracks
o packaged foods labelled with product name, use-by date, name and address of
supplier.
3.2 WP 2: Receiving
3.2.1 Purpose
Queensford College understands checking of incoming goods is an important step in ensuring food
safety and has instigated the following procedures for foods and ingredients received. This includes
receiving foods from external suppliers.
3.2.2 Monitoring
• We check every delivery to ensure the required critical limits are being met.
• We temperature check (if applicable) one random item per delivery.
• This information is recorded on the “Form 16: Product Receival” document.
• We check the supplier is an approved supplier before buying by referring to “Form 2: Approved
Supplier List”.
3.2.3 Records
“Form 2: Approved supplier list” indicate the accepted suppliers to Queensford College.
We stamp all invoices with “Goods received stamp” and complete with all details requested (such as
date, temperature, goods within specification, goods from Approved Supplier etc.). These invoices are
maintained in the Chef’s Office, as record of quality parameters for all incoming goods received.
“Form 16: Product receival” is a record of all goods delivered to the Level 1 venue

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3.2.4 Hazard control table – receiving

Potential problems
Presence and/or growth of biological contaminates in food due to incorrect time/ temperature control
during delivery. Presence of biological, physical and or chemical contaminates due to damaged
packaging, cardboard and polystyrene shippers/outer cartons, unclean vehicles or poor handling
practices by delivery and/or receivable staff.
Foods are to be:
• appropriately packaged and undamaged
• free from spoilage, contamination or infestation
• within use-by dates and have adequate shelf life
• correctly labelled.
Cold foods are to be delivered at or below 5°C.
Frozen foods are to be delivered frozen solid with no signs of defrosting (preferably at or below - 15°C).
Cardboard and polystyrene shippers/outer cartons are not permitted in kitchen/food preparation
areas, except where their presence is crucial to food safety and safe handling of products contained.
Checks prior to purchasing
We will visually inspect:
• products to ensure they are undamaged, unspoiled and free from infestation or contamination
• products to ensure they have a current use-by date
• products to ensure they are correctly labelled
• frozen foods to ensure there is no defrosting
• delivery personnel for good hygiene practices.
Measure the temperatures of cold and frozen foods to ensure compliance with standards.
Solutions
Reject products which are:
• damaged, spoiled or contaminated products
• expired use-by dates or inadequate shelf life dates
• inadequately labelled.
Notify Supplier and reject cold foods above 5°C. Notify Supplier and reject frozen foods which are
defrosted or partially defrosted.
Remove all cardboard and polystyrene shippers/outer cartons (except where presence is necessary to
maintain product food safety and safe handling, for example, beverages, eggs, and frozen items).

Receiving controls
The staff member responsible checks:
• the temperature of all perishable foods to ensure:
o chilled foods are delivered at or below 5°C
o frozen foods are delivered frozen solid (preferably at or below -15°C)

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• integrity of packaging to ensure all packs are intact, correctly labelled, date marked and within
the use by date
• quality of the product for visible signs of damage, infestation or spoilage.
• incoming foods, which fail to meet any of the above criteria in association with the
specifications of acceptability for incoming products
• product temperatures for delivery of foods
• minimum use-by-date for foods are rejected and returned to the supplier.
Specifications for acceptability of products
All foods must be:
• purchased with minimum use-by date acceptability (see below)
• fresh and of good quality i.e. appearance, colour, shape, size, texture and smell must be
visually acceptable with no signs of spoilage
• covered in packaging, which is clean and free from cracks, leaks, rips, tears and foreign bodies.
Fruit and vegetables must be clear, bright and firm and free of damage including bruises, discoloration,
mould, rot and other dead tissue.
We do not accept green potatoes.
Eggs must be free of cracks and foreign matter. Cheese and bread must be free of mould.
Frozen produce must be free of freezer burn.
Canned products must be clean, free of dents, swelling, rust and leaks. Dry foods must be sealed in
moisture proof packaging, free from insects.
All perishable fresh foods must be delivered in a refrigerated vehicle at or below 5°C. Refrigerated
items must be at or below 5°C on delivery.
Frozen items must be frozen solid and show no signs of defrosting at time of delivery.
Product temperatures for delivery of foods
Product Required temperature Reject goods and notify supplier
Fresh meat Below 5°C If above 5°C
Fresh poultry Below 5°C If above 5°C
Fresh seafood Below 5°C If above 5°C
Fresh fruit and vegetables Below 8°C If above 8°C
Dairy/eggs Below 5°C If above 5°C
Frozen goods Frozen Solid (preferably at or below If shows signs of defrosting.

-15°C)
Packaging controls
Cardboard is neither smooth nor impervious and polystyrene is easily chipped and broken during
storage and handling. Therefore, the following packaging controls have been introduced:
External shipper cardboard boxes are not permitted into the kitchen or any other food preparation
areas. The only exception to this requirement, are cardboard boxes that if removed, will affect the

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safety or handling of the product. This includes beverages, products being placed into the freezer, and
eggs.
Cardboard “outer” and “shipper” boxes used for transporting food will be removed (where possible) at
the time of receival, and the food items decanted into food grade plastic crates.
Cardboard used for storing frozen items and cardboard “inners” transported in an “outer” or “shipper”
are permitted into storage areas, however must be discarded as soon as practical. Boxes are to be
flattened once discarded and collected for recycling.
Maximum use-by-date for purchased foods
Food group Item Use within
Meat Fresh 1 week
Mince 2 days
Processed/Small goods 2 weeks
Frozen 6 months
Poultry Fresh 2 days
Frozen 6 months
Fish and Seafood Fresh 2 days
Frozen 6 months
Dairy Products Milk and Yoghurt 7 days
UHT Whole and Soy Milk 4 months
Thickened and Sour Cream/Custard 2 weeks
Cheese Soft 2 weeks
Hard 2 months
Cream 1 month
Ice-cream (bulk and individual) 6 months
Fruit and Vegetables Fresh Juice 10 days
Frozen – including chips 6 months
Dried 6 months
Bread 4 days
Breakfast Cereals 6 months
Pasta and Rice Dry 6 months

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Fresh Frozen Pasta 2 months
Eggs 2 weeks
Dips 2 weeks
Sauces and spreads 6 months
Convenience Foods Sweet and Dry Biscuits 3 months
Snack Items, such as crisps 2 months
Frozen pastries including pies 3 months
Shelf stable beverages 6 months
Confectionary 6 months
Canned Foods 12 months
Prepared items: Sushi made on day of delivery for same day

of event
Salads On or the day after planned event
Fruit salads On or the day after planned event
Sandwiches On or the day after planned event
Note: Foods (other than prepared items) with lesser use-by dates can only be accepted at the
discretion of the Chef if they will be used within their use by date.
3.3 WP 3: Dry storage

3.3.1 Purpose
Queensford College understands the importance of appropriate storage in maintaining food safety and
product integrity.
3.3.2 Monitoring
We check the condition of our dry store and dry foods daily. We discard damaged, contaminated,
spoiled or out-of-date products when found.
3.3.3 Records
Dry goods storage areas are checked and recorded on:
• main kitchen: “Form 4: Main kitchen daily checklist”
• all other Servery Areas: “Form 12: Servery daily checklist”.

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3.3.4 Hazard control table – dry storage

Potential problems
Presence and/or growth of biological contaminants due to inappropriate storage conditions. Biological,
physical and or chemical contaminates from staff, equipment, chemicals or pests.
Food storage areas to be:
• dedicated to food - no chemicals or equipment
• clean and well maintained.
Packaging to be clean, intact and undamaged.
Opened foods to be wrapped in protective packaging or placed in clean, non-toxic, food grade and
pest-proof containers with tight fitting lids. Foods:
• to be stored according to manufacturer’s instructions
• to be labelled and date marked
• are not to be stored on the floor. Pests to be deterred and eradicated.
Stock to be rotated regularly following the first-in first-out principles.
Checks
Visually inspect products for signs of damage contamination or spoilage. Monitor and record pest
activity and control measures as required. Monitor use-by dates during weekly stock-take.
Solutions
Discard:
• damaged and unsuitable storage containers
• any food suspected of biological, physical or chemical contamination
• any food past its use-by date
• damaged stock or any unlabelled food.
Take action as required to maintain a pest free environment.

Dry storage controls
Queensford College adheres to the following practices:
• Dry, non-perishable foods are stored in dry, cool, well-lit ventilated and vermin-proof areas.
• Food storage areas appropriately labelled and different groups of foods are stored separately.
Foods are:
• protected from exposure to moisture and direct sunlight
• stored away from chemicals and cleaning equipment
• stored to prevent cross contamination from physical, chemical and biological contaminates
• stored off the floor on shelving or on wheeled trolleys for easy manoeuvring when cleaning
• labelled with receivable date prior to storage and are rotated on a first-in first-out (FIFO) basis.
Opened packaged foods are stored in clean, non-toxic, food grade containers with tight fitting lids or
are wrapped in protective packaging, properly identified and dated.
Food spills are cleaned up promptly to minimise attraction of pests and to reduce risk of
contamination. Cardboard boxes are discarded before entering into the kitchen.

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3.4 WP 4: Cool storage

3.4.1 Purpose
Queensford College understands the high priority which must be given to temperature control.
This procedure covers all Queensford College controlled cool storage units in the main kitchen and all
refrigeration throughout the venue used for the storage of food and beverages.
3.4.2 Monitoring
We check all student fridges, cool rooms, cold display and cool storage area temperatures twice daily
on days of operation.
3.4.3 Records
The main kitchen coolroom, training kitchen coolroom and other cool storage unit temperatures are
maintained twice daily on “Form 4: Kitchen daily checklist”.
3.4.4 Hazard control table – cool storage

Potential problems
Presence and/or growth of biological contaminants due to incorrect storage temperatures.
Biological, physical and or chemical contaminates from staff, equipment, chemicals or pests or between
raw and ready-to-eat foods.
Maintain temperature control so products are at or below 5°C. Stock to be rotated regularly following
FIFO principles.
Foods to be stored according to manufacturer’s instructions. Cover and contain food to prevent
contamination.
Date and label stored foods.
Separate different food types including raw, ready-to-eat and cooked foods. Fridges to be well
maintained and kept in a clean and sanitary condition.
Checks
Check temperatures of all fridges and cool storage units twice daily (as per frequencies detailed above).
Visually inspect products for signs of damage, contamination or spoilage.
Monitor use-by dates during goods ordering (weekly or as required) and/ or during stock takes. Check
staff adherence to Work Procedures.
Solutions
If the storage temperature of the fridge or cool storage unit/s are above 5°C check the temperature of
potentially hazardous food:
• Foods held above 5°C for less than 2 hours are used or cooked immediately.
• Foods held above 5°C for more than 2 hours are discarded.
• Reduce product levels to achieve better temperature control.
• Adjust refrigeration and cool room temperature as necessary.
• Arrange equipment repairs as necessary.
• Discard any food past its use-by date.

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• Discard prepared or opened perishable foods within 48 hours of preparation or opening or

when the use by date expires unless otherwise stated by Cookery Trainer/Assessor or
Manufacturer.
• Discard any food suspected of biological, physical, chemical or cross-contamination.
• Discard damaged stock or any unlabelled food.
• Update staff skills and knowledge as necessary.

Cool storage controls
Perishable foods are held at temperatures at or below 5°C. To ensure fridges and cool storage units
operate at optimal temperatures the following steps are taken:
• Opening and closing of doors is kept to a minimum.
• Door seals are kept in good condition.
• Not over-crowded with product.
• Products are not stacked in front of motors or fans.
• Hot food is cooled prior to refrigeration.
• Temperatures are taken off the digital gauge on the outside of the unit. If there is no gauge, a
thermometer is used to determine the temperature of cool storage units.
• Temperatures of all kitchen units are recorded twice daily on “Form 4: Kitchen Daily Checklist”.
• If storage temperature exceeds 5°C, the frequency of checking is increased to once every 30
minutes to ensure that the temperature returns to at or below 5°C within 2 hours.
The following policy exists for foods found to be above 5°C:
• Foods held above 5°C for between 2 and 4 hours are used or discarded immediately.
• Foods held above 5°C for more than 4 hours are discarded.
• Raw and cooked/ready-to-eat foods are stored separately to eliminate cross contamination.
• Cooked and ready-to-eat foods are stored above raw foods.
• All opened food packages are stored on clean, sanitised surfaces and are protected against
contamination by covering them with plastic wrap of foil or by placing them in food grade
containers with fitted lids. These items are labelled with name and use by date.
• Decant all opened canned foods into containers, cover and label with name and use by date.
Ready-to-eat foods are not spiked with labels or tags. All prepared items placed in fridges or
coolrooms, are labelled with a Day Dot Label, which is completed with:
item name prepared on date time use-by-date
coloured day dot

sticker indicating
employee name
the colour of the
day
All stored foods are covered, clearly labelled and marked with the use by date. The label is placed on
the product tray or plastic wrap.

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Foods are stored off the floor on shelving or on wheeled trolleys for easy manoeuvring when cleaning.
Foods are stored to prevent cross contamination from physical, chemical and biological contaminates.
Foods are rotated on a first-in first-out (FIFO) basis. Daily checks are made of perishable products.
Spoiled, contaminated or out-of-date items are discarded. Foods are not prepared more than three
days before they are required.
Perishable foods are discarded within 3 days of preparation or opening or when the use by date expires
unless otherwise stated by the Cookery Trainer/Assessor or the Food Safety Supervisor.
Food items not used for a particular event are discarded after the event.
In the event of fridge failure, all food is removed immediately and transferred into another suitable
fridge until repair or replacement has been organised.
3.5 WP 5: Frozen storage

3.5.1 Purpose
Queensford College understands the high priority that must be given to temperature control.
This procedure covers all Queensford College controlled frozen storage units in the main kitchen and all
refrigeration throughout the venue used for the storage of food.
3.5.2 Monitoring
We check all freezer storage and display unit temperatures twice daily on days of operation.
3.5.3 Records
The kitchen coolrooms and other cool storage unit temperatures are maintained twice daily on “Form
4:
Kitchen Daily Checklist”.
3.5.4 Hazard control table – frozen storage

Potential problems
Growth of biological contaminants if storage temperatures are incorrect and defrosting occurs.
Biological and physical contaminates from staff or equipment.
Frozen foods to be placed in the freezer within 15 minutes of receival. Frozen foods to be frozen solid.
Maintain temperature control so products are at or below -15°C.
Foods to be wrapped in protective packaging or placed in containers with lids. Stock to be rotated
regularly following the first-in first-out principles.
Foods to be stored according to manufacturer’s instructions.
Foods to be dated and labelled prior to freezing.
Freezers to be well maintained and kept in a clean and sanitary condition.
Checks
Check temperatures of freezers twice daily (as per frequencies detailed above).

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Visually inspect package integrity. Visually check products for signs of damage, contamination or
spoilage. Monitor use-by dates during daily ordering and monthly stock-take.
Check staff adherence to Work Procedures.
Solutions
Refrigerate foods showing signs of defrosting but are at below 5°C. Cook or use defrosted foods held at
5°C or above for less than 2 hours. Foods held above 5°C for more than 2 hours are discarded.
Reduce product levels to achieve better temperature control. Arrange freezer repairs as necessary.
Discard any:
• food past its use-by date (Refer to Recommended Storage Life of Frozen Foods)
• food suspected of physical, biological or chemical contamination
• damaged stock or food with freezer burn
• unlabelled food.
Update staff skills and knowledge as necessary.

Frozen storage controls
Foods are kept frozen at all times.
The external digital gauge is used to determine the temperature of freezers. The frequency of
monitoring and required forms is detailed in 3.5.3.
If storage temperature exceeds -15°C, the frequency of checking is increased to once every 30 minutes
to ensure that the temperature returns to -15°C or below within 2 hours.
The following policy exists for semi-frozen foods:
• If the food is completely defrosted but colder than 5°C it is placed in the refrigerator and used
as a refrigerated product.
• If the food has reached 5°C or warmer for more than 4 hours it is discarded.
• If the safety of any food is doubtful it is discarded.
• New stock is placed at the bottom or rear of the freezer and first-in first-out stock rotation
principles are applied.
• All frozen food is clearly labelled and date marked prior to storage and use-by dates are
checked weekly.
All prepared frozen food products are labelled with a Day Dot Label, which is completed with:
item name prepared on date time use-by-date
coloured day dot

sticker indicating
employee name
the colour of the
day
The label is placed on the product tray or plastic wrap.

Fresh foods that are frozen before the labelled expiry date, will be labelled with a “date frozen”.

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All foods are pre-packaged or suitably wrapped to prevent freezer burn and any risk of contamination.
Freezers are never overloaded and products stacked to allow for the proper circulation of cold air.
Foods are stored off the floor on shelving or on wheels for easy manoeuvring when cleaning.
In the event of freezer failure, all food is removed immediately and transferred into another suitable
frozen storage unit until repair or replacement has been organised.
Recommended storage life of fresh foods that have been frozen
Raw and cooked meat Hamburgers, mince, sausages 3 months
Pieces, chops, steak etc. 6 months
Roasts 6 months
Poultry Pieces, drumsticks, breasts 2 months
Burgers, mince, sausages etc. 3 months
Whole 6 months
Fish and seafood 2 months
Fruit and vegetables 6 months
Ice-cream 6 months
Prepared pasta dishes 6 months
Pastry items Unbaked 4 months
Baked 6 months
Bread 6 months
3.6 WP 6: Defrosting
3.6.1 Purpose
Queensford College understands defrosting is a potentially hazardous activity and has adopted the
following documented controls to maximize food safety.
3.6.2 Monitoring
The Cookery Trainer/Assessor and Food Safety Supervisor check foods are defrosted as per this
procedure. A review of defrosting practices is conducted as part of the internal audit conducted every
month.
3.6.3 Records
The internal audit is recorded on “Form 8: Internal audit report”

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3.6.4 Hazard control table – defrosting

Potential problems
Growth of biological contaminants if food is stored incorrectly during defrosting.
Survival and growth of biological contaminants in cooked foods if defrosting is incomplete. Biological,
physical and chemical cross-contamination from staff, equipment, pests or chemicals.
Defrost foods:
• in the cool room or refrigerator
• under cold running water if time taken to defrost product is less than 1 hour
• in the microwave only when they are to be used immediately
• completely before handling unless otherwise specified by the manufacturer.
Never:
• defrost food at room temperature
• refreeze defrosted or partially defrosted foods.
Always:
• protect defrosting foods by wrapping or placing in containers with lids
• organise fridge and coolroom to avoid contact between raw, prepared and ready-to-eat foods
• date foods prior to defrosting to ensure they are used within 72 hours of complete defrosting
• maintain product temperatures at or below 5°C throughout the defrosting period.
Checks
Check fridge layout to ensure that ready-to-eat foods are protected from defrosting foods. Check
temperatures of all fridges twice daily to ensure they are at or below 5°C.
Solutions
If food is not completely defrosted, return to coolroom or refrigerator and allow further time to
defrost.
Discard food which has not been defrosted correctly (i.e. at room temperature) or has been kept longer
than 72 hours after complete defrosting.
Discard any food suspected of physical, biological, chemical or cross-contamination. Place defrosting
foods to lower shelves.

Food that is defrosted
Frozen foods which may require defrosting include:
• raw meat, poultry and fish
• prepared foods including casseroles, stews, gravy/sauces and pasta dishes. Foods which are
cooked from the frozen state and do not require defrosting include:
• vegetables (including chip and potato products).
• convenience foods e.g. pies, pasties, sausage rolls, dim sims etc.
Defrosting controls
The following guidelines are applicable when defrosting foods:
• Food is completely defrosted (1-5°C) before cooking.
• Food is cooked from frozen only if specified by the manufacturer.

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• When defrosting, raw meat, poultry and fish are kept separate from one another and separate
from raw, prepared, cooked or ready-to-eat foods.
• Food must be defrosted on a shelf below raw, prepared, cooked or ready-to-eat foods.
• When defrosting, all foods are covered, wrapped or placed in food grade containers and
marked with the date defrosting commenced.
• Food maybe defrosted in the fridge or under cold running water if total time is <1 hour. If the
food needs to be defrosted quickly the microwave oven maybe used, however the food must
be cooked or reheated immediately.
• Foods not used within 3 days (72 hours) of complete defrosting are discarded.
• Defrosted or partially defrosted food is never refrozen.
3.7 WP 7: Preparation
3.7.1 Purpose
Queensford College understands the preparation of food carries with it many risks. To avoid further
contamination and minimise the growth of biological contaminants the company has developed the
following controls to ensure the safety of all food prepared.
3.7.2 Monitoring
We check and verify the preparation times for a range of potentially hazardous foods 6-monthly during
the internal audit to ensure that they meet our policies.
3.7.3 Records
A verification of preparation parameters and times is maintained on “Form 8: Internal audit report”.
3.7.4 Hazard control table – preparation

Potential problems
Growth of biological contaminants when food is held for too long at room temperature.
Biological, physical and chemical cross-contamination from staff, equipment, chemicals or pests and
between raw and cooked/ready-to-eat foods.
Food preparation is conducted rapidly and foods returned to fridge if delays occur. Perishable foods are
not kept at room temperature for more than 1 hour.
Food preparation areas and equipment are well maintained and cleaned regularly,
Raw and cooked/ready-to-eat foods are kept separate during preparation. Equipment and utensils are
cleaned and sanitised between the handling of raw and cooked/ready-to-eat foods.
Checks
Check staff adherence to Work Procedures for cleaning and preparation. Monitor preparation times
when working with potentially hazardous foods.
Solutions
Discard foods which have been between 5°C and 60°C for more than 4 hours. Immediately use foods
that have been between 5°C and 60°C for more than 2 hours.

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Rewash any ready to eat fresh fruit and vegetables which have not been double washed, including
sanitising step, correctly.
Discard any food suspected of physical, biological, chemical or cross-contamination. Reinforce and
retrain staff in Work Procedures as necessary.
3.7.5 Preparation Standard Operating Procedure

The following controls are applied:
• Only fresh (current use-by date), good quality ingredients free from visible signs of spoilage or
contamination are used.
• Food handling is kept to a minimum.
• Foods are prepared quickly so perishable foods are not out of the fridge for more than 1 hour.
Note: In relation to preparation of sandwich ingredients, perishable foods must not be out of the fridge
for longer than 15 minutes during preparation of ingredients e.g. slicing or preparation of wet mixes, 30
minutes during making of sandwiches for customers.
• Food is returned to refrigeration whenever delays occur in preparation.
• Washed and unwashed foods are separated in the preparation areas.
• All ready to eat fresh fruit and vegetables that are not peeled prior to consumption are double
washed thoroughly in a clean and sanitised food preparation sink, and either air dried or dried
with clean paper towel before consumption.
• All utensils, food contact surfaces and cutting boards are thoroughly cleaned and sanitised
before and after use.
Separate colour coded chopping boards are used:
Red raw Yellow raw Brown Green fruit Blue White dairy, bread,
meats poultry cooked meats and seafood sandwiches,
and poultry vegetables cheese, desserts
• Chopping boards are discarded when they become excessively rough or grooved (standard is
smooth and impervious).
• Separate areas in the kitchen are designed for the preparation of different foods.
• Food handlers maintain a high level of personal hygiene.
• Food preparation employees wear uniforms and clean protective clothing.
• Ready-to-eat and cooked foods are kept separate and handled with tongs or gloved hands
• Where tongs are used in the preparation of foods (e.g. sandwiches), different tongs are used to
handle different ingredients.
• Food handlers wash and dry hands (with disposable paper towels) before and after direct
contact with food.
• Gloves are used only for a single task and then thrown away.
• Hands are washed whenever gloves are changed.
• Gloves are changed every hour or sooner if they become torn or contaminated.
• Utensils used in tasting foods are washed and sanitised before re-use.
• Single use items (disposable products) are thrown away after one use.
Food prepared for advance use are labelled with a Day Dot Label, which is completed with:

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item namexax prepared on date time use-by-date
coloured day dot

sticker indicating
employee name
the colour of the
day
The label is placed on the product tray or plastic wrap.
3.8 WP 8: Cooking
3.8.1 Purpose
Queensford College understands effective cooking processes are essential for the destruction of
harmful bacteria and as such have adopted the following cooking procedures.
3.8.2 Monitoring
We check cooking temperatures of all Potentially Hazardous Foods to ensure they are above 75°C (see
note below about where the temperature is checked).
For the purposes of this procedure, Potentially Hazardous Food products are items that are meat,
poultry, seafood, egg, dairy, rice or pasta based.
3.8.3 Records
The following monitoring forms are used for monitoring cooking temperatures:
In the main kitchen, every cooked Potentially Hazardous Food product is temperature checked, and the
temperature recorded on “Form 5: Kitchen Cooking and Cooling Record”.
In the training kitchen, every cooked Potentially Hazardous Food product, with an intended use for sale
within the service outlet or for use in internal functions, is temperature checked and the temperature
recorded on “Form 5: Kitchen Cooking and Cooling Record”.
Note: On very seldom occasions, function food may be cooked or reheated in the main kitchen and
then transferred to an area within the business. The cooking, transporting and service controls remain
the same.
3.8.4 Hazard control table – cooking

Potential problems
Survival of biological contaminants due to inadequate cooking temperatures.
Physical, biological or chemical cross-contamination of the food from staff, equipment, cleaning agents,
pests or other foods during cooking.
Clean and sanitise cooking equipment and utensils before use.

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Establish standard recipes and cooking methods that comply with the temperature requirements.
Ensure staff adherence to validated cooking processes and methods.
Ensure staff adherence to good hygiene practices.
Checks
• Visually check minced meats and poultry juices run clear.
• Visually check soups, sauces, casseroles and gravies boil.
• Measure internal temperatures before finalizing the cooking process.
• Monitor equipment and utensils for cleanliness and general condition.
• Check staff adhere to Work Procedures for cleaning and cooking.
Solutions
• If food appears uncooked, return to heat and continue cooking.
• If internal temperature has not reached what is required, extend the cooking time.
• Discard foods suspected of physical, chemical, biological or cross-contamination.
• Review cooking processes and modify to achieve correct temperature.
• Repair or replace damaged equipment and utensils.
• Take necessary action to ensure premises are pest free.
• Update staff skills and knowledge and retrain staff in Work Procedures as necessary.
3.8.5 Cooking Standard Operating Procedure

Cooking
Potentially hazardous food products that require cooking are to be heated as quickly as possible to
achieve an internal core temperature of >75°C, with the exception of whole muscle red meat, whole
muscle pork and fish products. These items must have their surface temperature monitored. Items that
are permitted to have the surface temperature monitored include whole pieces of:
• beef
• lamb
• pork (as long as the internal temperature is >60°C)
• large fish which can be cut into “steaks” include tuna, salmon, swordfish, butter fish and marlin
• egg may also be cooked with a “runny” yolk as long as the “white” is fully cooked.
When cooking food:
• minced and diced red meats, pork and fish products must be cooked to an internal core
temperature of 75°C
• raw, potentially hazardous foods are cooked to an internal temperature of at least 75°C (except
whole muscle red meats or whole pieces of fish [such as salmon or tuna]), and temperature
recorded on “Form 5: Main kitchen cooking and cooling control record”
• whole muscle red meats or whole pieces of fish (such as salmon or tuna) must have their
surface temperatures checked to ensure they reach at least 75°C. This is recorded on “Form 5:
Process temperature log”
• all other items cooked are temperature checked with a thermometer and recorded on “Form 5:
Process temperature log”
• all items are cooked and chilled for future use will be temperature checked and their
temperatures recorded on “Form 5: Process temperature log”
• meat and poultry are visually checked to ensure only clear, blood free juices run from minced
meat poultry and rolled roasts
• soups, sauces, gravies and casseroles are checked visually to ensure they boil

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• foods prepared in large quantities are stirred during the cooking process to ensure even
distribution of heat
• all menu items are prepared using standard recipes and methods validated to ensure they
deliver the required temperature in the designated time
• a record of proof is maintained on “Form 5: Process temperature log” and standard processes
are
verified during 6-monthly internal audits.
Sealing meats
Meat and poultry products are seasoned and sealed prior to a function or event to assist in visual
appearance of the product and speed of cooking. These items are placed in or on a flat grill, chargrill,
frypan or brat pan for no more than one minute each side and then removed from the cooking surface.
They are then placed immediately into the coolroom and allowed to chill as quickly as possible. The
following controls are also applied:
• Foods are arranged in the fridge or cool room in such a way as to ensure good air circulation;
containers are not stacked and the fridge or cool room is never over loaded.
• Staff follow standard recipe cards and methods, which have been monitored to ensure
compliance with prescribed cooling rates.
• A record of cooling is maintained as the internal temperature rarely gets above 5˚C.
3.9 WP 9: Cooling
3.9.1 Purpose
Queensford College understands that rapid cooling limits bacterial growth. To promote safety, we have
developed controls to ensure that all products are rapidly chilled.
3.9.2 Monitoring
We check and verify the cooling times and temperatures for all potentially hazardous foods to ensure
they meet our safe cooling policies.
3.9.3 Records
A record of cooling processes is maintained on “Form 5: Process temperature log”.
3.9.4 Hazard Control Table – Cooling

Potential Problems
Growth of biological contaminants if product is cooled too slowly or insufficiently.
Biological, physical or chemical cross-contamination of food by staff, equipment, cleaning agents or
pests during cooling.
Preventative Measures
Cool foods rapidly in the blast chiller by applying the Australian Cook Chill Guidelines of cooling from
75˚C to 3˚C in less than 90 minutes.
If product is not cooled within 90 minutes, apply the FSANZ 2 hour/4 hour rule.
Divide large quantities of food into small portions in shallow containers to promote rapid cooling. Use
clean, sanitised equipment when handling foods after cooking.

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Ensure food is covered during cooling where applicable. Ensure staff adherence to validated standard
procedures.
Checks
• Monitor times and temperatures during cooling.
• Check staff adherence to Work Procedures for cleaning and cooling.
Solutions
• Discard food which has not reached 21°C within 2 hours 5°C and within 6 hours.
• Discard any food suspected of physical, biological, chemical or cross-contamination.
• Modify cooling techniques to ensure compliance with standards.
• Reinforce and retrain staff in Work Procedures as necessary.

The only cooling conducted, is done in the main kitchen.
Cooked foods not required in servery or function areas of the stadium are discarded. The blast chiller is
to be used for chilling all Potentially Hazardous Foods.
Cooking in the main kitchen is scheduled to ensure there is sufficient space in the blast chiller for
chilling cooked foods.
Large batches of food are divided into small shallow containers to encourage rapid heat loss. Hot foods
are cooled from:
• 60°C to 21°C in <2 hours, and
• 21°C to 5°C in <4 hours - This is a total cooling time <6 hours
Foods not cooled to at or below 5°C within 6 hours are discarded. Foods not chilled within 90 minutes
will not be labelled with a three day shelf life, including the day of cooking.
Hot foods may be cooled on benches prior to being transferred to the fridge or cool room, however
only while temperature remains above 60°C or less than 1 hour. Hot foods are cooled to less than 5°C
in the fridge or cool room before being transferred to the freezer.
Foods are covered during cooling to minimise the risk of contamination. Foods are labelled and dated
before transfer to the cool room or fridge. Foods are arranged in the fridge or cool room in such a way
as to ensure good air circulation.
Staff follow standard recipe cards and methods, which have been monitored to ensure compliance with
prescribed cooling rates. A record of proof is maintained on “Form 5: Process temperature log” and
standard processes are verified during 6-monthly internal audits.
3.10 WP 10: Reheating

3.10.1 Purpose
Queensford College understands food poisoning bacteria will survive and grow if foods are not rapidly
reheated prior to consumption and therefore has adopted the following procedures to ensure the
safety of all foods that are reheated.
3.10.2 Monitoring
We check reheating times and temperatures for all potentially hazardous foods daily to ensure they
meet our safe reheating policies.

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3.10.3 Records
Reheating frequencies are combined with cooking frequencies detailed in 3.8.
A record of reheating processes is maintained on “Form 5: Process temperature log.”
3.10.4 Hazard Control Table – Reheating

Potential Problems
Survival and/or growth of biological contaminants during reheating due to inadequate
time/temperature control.
Biological, physical or chemical cross-contamination of food by staff, equipment, cleaning agents or
pests during reheating.
Preventative Measures
Clean and sanitise premises, equipment and utensils before use.
Reheat food rapidly (<2 hours) and to sufficiently high temperatures (>75°C) – see in Section 3.8.5.1.
Ensure food remains covered during reheating where applicable.
Reheat food once only.
Ensure staff adherence to validated reheating procedures.
Checks
Verify standard reheating procedures by measuring the temperature of all reheated foods. Check staff
adherence to Work Procedures for cleaning and reheating.
Solutions
Discard foods if a temperature of 75°C has not been reached with 2 hours.
Determine reasons for failure and adjust procedures to achieve prescribed time/temperature
conditions. Discard any food suspected of physical, biological, chemical or cross-contamination.
Reinforce and retrain staff in Work Procedures as necessary.
3.10.5 Reheating - Standard Operating Procedure

Reheating
Chilled foods are rapidly reheated to an internal temperature of at least 75°C (except whole muscle red
meats or whole pieces of fish [such as salmon or tuna]).
Whole muscle red meats or whole pieces of fish (such as salmon or tuna) must have their surface
temperatures checked to ensure they reach at least 75°C.
Foods are turned and/or stirred during reheating to ensure even heat distribution.
Foods that do not reach an internal temperature of 75°C within 2 hours are discarded. Foods are never
reheated more than once; leftovers are discarded.
Clean and sanitised cooking equipment and utensils are used to reheat foods.
Bain-maries are used to hold hot (>60°C) foods, but never for the purpose of reheating foods.
All menu items are reheated using procedures validated to ensure they deliver the required
temperature in the designated time.

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3.11 WP 11: Serving

3.11.1 Purpose
Queensford College understands that serving food safely relies on staff and students knowing about
food safety, avoiding cross-contamination and generally practicing good personal hygiene.
3.11.2 Monitoring
We check serving times and temperatures for all potentially hazardous foods on event days to ensure
that they meet our food safety policies.
3.11.3 Recording
Serving temperature requirements for cooked and reheated foods and cold foods are as per 3.8.3.
3.11.4 Hazard control table – serving

Potential problems
Growth of biological contaminants due to uncontrolled time/temperature during service.
Biological, physical or chemical cross-contamination from people, equipment, cleaning chemicals, other
foods or pests during the function.
Serve food immediately and schedule to avoid delays.
• Serve hot food at or above 60°C by ensuring Bain-Maries and hot boxes are plugged in an hour
before hot food is placed into it
• Serve cold food at or below 5°C.
Ensure all serving utensils; cutlery and crockery etc. are clean and sanitised. Provide separate utensils
for individual foods.
Checks
Check staff adherence to Work Procedures.
Perform temperature checks prior to serving.
Solutions
Contact the Cookery Trainer/Assessor if there is any doubt about the safety of food or temperatures of
the food trolleys. Replace contaminated utensils as necessary. Discard:
• any foods showing signs of spoilage or suspected of physical, chemical, biological or cross-
contamination
• hot foods after 1 hour below 60°C
• cold foods after 1 hour above 5°C
• all leftovers at the end of an event - no leftovers are to be kept
• foods left at uncontrolled temperatures for unknown times
• all potentially hazardous foods at end of service.
3.11.5 Serving - Standard Operating Procedure

Food handlers must maintain a high level of personal hygiene, as detailed in this program. Food Service
Staff wear uniforms and clean protective clothing during serving.

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Disposable gloves, tongs and other utensils are used to minimise direct handling of foods. Ready-to-eat
and cooked foods are kept separate and handled with tongs or gloved hands.
Use separate utensils for serving different foods. Serving utensils are cleaned and sanitised before use.
Cutlery/crockery likely to come into contact with food or the customers’ mouth is not handled directly.
Disposable cutlery is provided if required from serveries.
Foods are given to customers immediately after they have been served.
Service times of functions are scheduled to avoid delays that leave foods in uncontrolled conditions.
Foods are covered where appropriate.
All hot foods are served at or above 60°C and cold foods are served at or below 5°C.
All leftover food items are discarded. All food suspected of being contaminated are discarded.
3.12 WP 12: Transport

3.12.1 Purpose
Queensford College understands safe handling practices must include all modes of transport used for
transporting food.
3.12.2 Monitoring
We monitor temperatures for all foods transported from the Main Kitchen to areas throughout the
business.
3.12.3 Records
Internal transfers throughout the building are not monitored at point if dispatch or receival Verification
is undertaken as part of 6-monthly internal audits.
3.12.4 Hazard control table – transportation

Potential problems
Growth of biological contaminants if temperatures during transportation are uncontrolled. Cross
contamination between ready-to-eat and raw foods transported in same vehicle.
Preventative measures – internal transfers
Transfer food as quickly as possible from main kitchen to the areas it is served. Maximum time out of
temperature control for Potentially Hazardous Foods is 15 minutes.
Cover/package all foods prior to transportation.
Protect ready-to-eat and cooked products from raw foods by not transporting them in the same
containers. Maintain:
• transport containers in a clean and sanitary condition
• chilled high-risk foods at or below 5°C
• hot high-risk foods at or above 60°C.
Cover/package all foods prior to transportation and protect ready-to-eat/cooked products from raw.

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3.13 WP 13: Food handler skills and knowledge

3.13.1 Purpose
Queensford College regards use of competent staff as essential in maintaining high standards of
customer service and food safety. Staff members are knowledgeable and skilled in the aspects of food
hygiene/safety relevant to their duties and responsibilities in the workplace. All students undertaking
practical classes in the training kitchen have successfully completed compulsory prerequisite units;
SITXFSA001 Use hygienic practices for food safety, and SITXFSA002 Participate in safe food handling
practices.
3.13. 2 Monitoring
The Cookery Trainers and Assessors and the Food Safety Supervisors are responsible for ensuring all
staff have appropriate food safety knowledge and are applying hygienic food handling practices.
3.13.3 Records
“Form 7: Staff training record” is maintained to document all training undertaken for all employees.
Copies of employees certificates are made and filed.

Food Safety Supervisor
Two Food Safety Supervisors have been appointed who:
• have a 'Statement of Attainment' against Queensland Health required competencies from a
RTO
• have the ability to supervise food handling in the food premises
• have the authority to supervise food handlers and give directions if unsafe food practices are
observed
• will ensure food handlers know how to handle food safely.
• know how to recognise, prevent and alleviate the hazards associated with the handling of food
at, or from, that premises
• meet an appropriate food safety competency standard for premises of the same nature as the
premises
• the names of current Food Safety Supervisors are detailed at the front of this program in
Section 1.1
Induction training
All new employees are required to have a recognised food handling Statement of Attainment from a
Registered Training Organisation. The Level One: Food Hygiene Course qualifications required by
Queensland Health for the Food Safety Supervisors will designate the acceptable unit of competency.
Units of competency from Hospitality units are preferred, however any Nationally Accredited Food
Handling
Certificate will be accepted. Certificates must be ˂3 years old.
All students undertaking practical classes in training kitchen or participating in work experience
placement in the main kitchen must successfully complete the Units of Competency: SITXFSA001 Use
hygienic practices for food safety and SITXFSA002 Participate in safe food handling, before working in
either kitchen.

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In addition to external training, at the commencement of employment the Food Safety Supervisors will
give all new employees and students an overview of the Food Safety Program and their direct
responsibilities.
All staff members are taught basic principles of personal hygiene and food handling practices.
Other competent staff members are used to train and supervise new employees with on-the-job tasks.
On-the-job training
Prior to undertaking new tasks or responsibilities employees are given instructional training on the job.
Supervisors or other competent colleagues train staff and monitor their work until they can perform
the tasks safely and competently.
The Food Safety Supervisors ensures that food safety training is provided at least annually to build staff
knowledge and skills. The Food Safety Supervisors identify staff whose skills/knowledge need to be
reinforced or upgraded and undertakes individual training on an as needs basis.
External training programs
Workshops and seminars conducted by the local Council/associations or registered training providers
are sometimes used to train our staff in more advanced areas or food safety management. Training is
undertaken on an as needs basis.
Training records
The Food Safety Supervisors keep a record of training/skills and knowledge undertaken by staff. This
record indicates the nature of the training, and when it occurred. This allows us to design a training
program to advance food handler's skills and improve our business practices.
In summary, we ensure staff employed at Queensford College have skills and knowledge required to
handle food safely. We undertake to ensure new staff are competent prior to commencing
employment.
Agency staff
All agency staff employed by Queensford College must have the appropriate skills and knowledge to
undertake their responsibilities in a safe and hygienic manner.
At the commencement of employment all agency staff must read “Form 15: Food safety handout for
agency staff” and sign the last page, indicating they:
• have received a copy
• have read the document
• understand the requirements of Queensford College
• will comply by the requirements they have just read.
3.14 WP 14: Personal health and hygiene

3.14.1Purpose
Our business recognises the potential for staff to contaminate food and cause illness. To ensure neither
staff nor visitors adversely affect food safety, the following procedures have been implemented:
3.14.2 Monitoring
The Food Safety Supervisors observe staff hygiene and reinforces safe practices.

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3.14.3 Records
“Form 4: Kitchen Daily Checklist” is completed to check the personal hygiene of staff prior to
commencing
work in the main kitchen on each day the kitchen is in use.

Personal hygiene and grooming – employees food handling, prep., cooking
The following rules apply for all employees and agency staff engaged in any food preparation:
• Staff maintains high standards of personal cleanliness.
• A skull cap must be worn that encloses as much hair as possible.
• Long hair must be worn up and under the cap.
• No hair clips or pins are to be worn that are not covered by the skull cap
• Beards and moustaches are kept short and trimmed.
• Fingernails are kept short, clean, free of nail polish and false nails are not permitted.
• A no loose jewellery policy applies. A plain wedding band in the only exception. (Wedding rings
with stones may be worn, if covered with a blue safety band aid; and a clean glove when
handling food.)
• Necklaces maybe worn underneath uniform and not be visible.
• Watches, bracelets and studs are not worn in food preparation areas.
Personal hygiene and grooming – servery employees and waiters
The following rules apply for all employees and agency staff engaged in any food service or delivery:
• Staff maintains high standards of personal cleanliness.
• Employees in food retail areas must wear a skull cap must be worn that encloses as much hair
as possible. This includes staff that may not be directly handling food.
• Waiters with long hair must tie back their hair
• Long hair must be worn up and under a cap if a cap is required
• No hair clips or pins are to be worn and beards and moustaches are kept short and trimmed.
• Fingernails are kept short, clean, free of nail polish and false nails are not permitted.
• Jewellery is kept to a minimum. A plain wedding band (no stones) and small sleeper hoop
earrings are the only jewellery permitted. (Wedding rings with stones maybe worn, if covered
with a blue safety Band-Aid and a clean glove at all times when handling food.
• Necklaces maybe worn underneath uniform and not be visible.
• Watches, bracelets and stud earrings are not worn in food preparation areas.
Personal hygiene and grooming – visitors
The following rules apply for all visitors who enter any food preparation or storage areas:
• Visitors must maintain high standards of personal cleanliness.
• Visitors are not permitted to handle or eat any food product unless approved and supervised
by a Food Safety Supervisor.
• Visitors in food production/must wear a disposable hairnet that fully encloses all hair.
• Long hair must be worn up and under the hair net if required.
• No hair clips or pins are to be worn and beards and moustaches are kept short and trimmed.
• Jewellery is kept to a minimum. All jewellery will be removed where practical.
• Necklaces maybe worn underneath clothing if not be visible.

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• Visitors who are not accompanied by an employee of Queensford College are not permitted,
unless the purpose of their visit is approved by the Chef or Food Safety Supervisor and they
comply with visitor requirements for Maintenance Contractors.
Hand washing
Regular and proper hand washing is essential for all food handlers and visitors. Hands must be washed
using warm water and liquid soap and dried on single use disposable paper/air dryer. Posters of how
and when to hand wash are displayed above wash basins to remind staff of what they should do. Our
staff have been trained to follow a set hand washing technique:
Lather hands and Dry with

forearms with Rinse with disposable paper
Rinse hands with
soap and wash running warm towels or hot air
warm water
for 20 seconds water dryer
Our staff have been trained to wash their hands:
Before After Between
commencing work breaks working with different food groups
handling food using the toilet handling cooked and raw food
breaks blowing their nose or coughing into hands changing gloves
smoking
touching face, hair, nose or mouth or any

body part
handling money rubbish
any other cleaning tasks
eating/drinking
In circumstances where cross-contamination is possible

Our staff wash hands only in facilities designated for this purpose. Visitors will be asked to wash hands
when entering a food premises.
Cuts and sores
Cuts, sores and skin infections that are exposed (i.e. not under clothing) must be covered with a blue
safety Band-Aid and a disposable glove if the wound is on hands.
Staff illness
It is a legal requirement all employees are obliged to report illnesses that might lead to food becoming
contaminated.

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All staff will inform either Food Safety Supervisor if they are suffering from an illness that may be a food
safety risk. Illnesses which stop a food handler from working include the following:
Typhoid and Cholera, Staphylococcal Streptococcal

Paratyphoid Shingellosis disease disease
Campylobacter Amoebiasis Giardiasis Salmonellosis

enteritis
Rotaviral enteritis Yersiniosis Hepatitis A and E Taenia Solium

(pork tape worm)
Gastroenteritis
Norwalk, or Boils, abscesses,
with acute
Tuberculosis Norwalk-type lesions of hands,
diarrhea and
viruses face or nose
vomiting
Staff who have been excluded from handling food due to one of the above illnesses must not return to
work until they have a medical clearance from a doctor which is sighted by either FSS.
Clothing
Employees of Queensford College are required to dress so they do not contaminate food or any surface
which comes into contact with food. Company provided uniforms and aprons, maintained by staff,
must be worn when preparing, cooking or serving food.
Aprons are left in the kitchen when staff take breaks, go to the toilet or leave the kitchen for any other
reasons.
Uniforms and aprons should be changed daily or more often if necessary. Closed toed shoes must be
worn.
The personal belongings of our staff are stored well away from food preparation areas in lockers or
similar storage areas.
Staff have been trained in the use of disposable gloves. Wear gloves:
when handling ready-to-eat foods which have not been cooked before serving
• when preparing salads, sandwiches or their ingredients, uncooked desserts e.g. fruit salad or
meals for immune compromised customers
• for one specific activity and then discard them. Change gloves:
• whenever they would normally wash their hands
• in between handling raw and cooked food
• frequently (at least once per hour)
Never reuse gloves. Discard gloves if they become torn, contaminated or are removed for any reason.

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General conduct
Staff must:
• not eat or drink in food preparation, cooking or serving areas, staff may eat and drink in
allocated areas
• not sample foods with their fingers
• not put food preparation utensils in their mouths
• not sit or stand on food preparation benches
• not smoke in food preparation or storage areas
• inform all visitors to the premises of the hygiene regulations
• wear their name badges at all times
• report any incidents that might have caused contamination of food.
Food and drinks bought in from outside the kitchen
Personal food and drinks brought in from outside the serveries or kitchens must be stored in and
consumed in designated areas e.g. staff fridge and dining area. These areas must be separated from
those used in the storage, preparation, cooking, reheating and serving of customer’s food. Depending
on the fridge used, a clearly marked shelf or container may be used for the storage of these items.
3.15 WP 15: Premises maintenance

3.15.1 Purpose
Queensford College Cookery Trainers/Assessors recognise the importance of maintaining a structurally
sound and properly functioning food premises. They are responsible for monitoring of equipment and
advising the business owners where maintenance work is required.
The operators of Queensford College, are responsible for ensuring the food premises and equipment,
are maintained soundly, and in safe and proper working order.
3.15.2 Monitoring
The condition of the main kitchen, training kitchen and attached servery is only monitored on days it is
operating.
3.15.3 Records
“Form 4: Kitchen daily checklist” is completed to check the premises hygiene and construction on days
it is
staffed.
Maintenance work identified is noted on “Form 3: Maintenance schedule”.
Maintenance contractors complete “Form 14: Maintenance contractor’s requirements” prior to
entering the kitchen or food service areas.

Property structures, fittings and services
We ensure:
• there is an adequate supply of hot and cold potable water

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• there is sufficient refrigeration capacity to maintain foods at or below 5°C

• floors, walls and ceilings are in good repair and sealed to prevent entry of pests
• floors, wall and ceilings are impervious, easy to clean and drain easily
• doors and windows are insect proofed, in good repair and easy to clean
• all fixtures, fittings and equipment are in working order and in a state of repair as to prevent
contamination
• there is sufficient artificial and/or natural light
• all light fittings are enclosed or have shatter-proof glass
• hand washing facilities are complete with liquid antibacterial soap, disposable towels and/or
hand dryers are readily accessible to food preparation and toilet areas
• hand washing facilities are dedicated to the sole purpose of hand washing
• bins are available for disposal of paper towels
• there is an adequate sewage and waste water disposal system
• there is adequate ventilation for removal of fumes, smoke and steam
• all eating, drinking and food handling utensils are in a good state of repair, any chipped, broken
or cracked eating or drinking utensils and crockery are discarded
Maintenance schedule
We also understand the importance of maintaining our equipment and appliances in good repair. This
is achieved by following a Maintenance schedule which identifies the item, type of maintenance, by
whom and how often. The Commercial Cookery Trainers/Assessors and Food Safety Supervisors are
responsible for advising the venue management of all maintenance issues that are required to be
addressed.
Electrical schedule
The course coordinator oversees the venue management and ensures an external contractor is
employed to check all electrical equipment annually. The contractor attaches a “tag lead” to equipment
as a record of compliance. Equipment should not be used if the date on the “tag lead” is passed.
Staff must contact the Food Safety Supervisors when electrical testing is required.
Equipment listed for electrical testing may include; Bain Maries, freezers, BBQ’s, ovens, brat pans, stick
blenders, food processors, microwave ovens, mixers, dish washers, glass washers, refrigerators and
slicers.
Control of maintenance contractors
All contractors entering the Queensford College kitchens and serveries must be made aware of their
obligations whilst on site. “Form 14: Maintenance contractor’s requirements” will be issued to them,
prior to commencement, detailing Queensford College obligations and requirements for their kitchens
and serveries. “Form 14: Maintenance contractor’s requirements” must be signed by the contractor
prior to commencement of work and attached to a copy of the invoice upon completion, verifying that
they have taken the necessary precautions to reduce the likelihood of contamination to an acceptable
level of risk.
All care must be taken that no food products can come in contact with machinery parts or other non-
food related items. Contractors must ensure that no parts, screws, nuts etc. are left in the production
area and that only food grade lubricants are used in all instances. The Food Safety Supervisors are
responsible for the supervision of contractors.
To avoid contamination, contractors must be able to provide satisfactory documentation supporting
the status and validity of food grade lubricants. This documentation should include the Safety Data
Sheets and AQIS Approval for use in a food premises. It is suggested a copy is kept on file for future
reference.

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Maintenance contractors - general requirements

Written operating procedures and instructions how to do all required Maintenance Works in a safe,
legal and quality manner shall be established and implemented by all maintenance contractors. These
procedures shall include but not limited to:
• Safe Work Practices’ Procedures
• Job Hazard Category and Job Safety Procedures for each Maintenance Work including risk
assessment report. Notably:
• contractors shall notify the Food Safety Supervisors in the event of any breakage or damage
which could expose products to contamination
• contractors shall inform the Food Safety Supervisors if any required work poses a potential
threat to product safety i.e. pieces of electrical wire, damaged light fittings, loose fittings
overhead
• procedures for informing Food Safety Supervisors of all the Maintenance Works in any food
handling and processing area prior to commencement and at its completion to ensure
appropriate clean up measures can be taken.
3.16 WP 16: Premises hygiene

3.16.1 Purpose
Queensford College recognises the importance of maintaining a clean food premises. The College is
responsible for cleaning of all kitchens, serveries and food areas.
3.16.2 Monitoring
The cleanliness and condition of the premises is monitored daily.
A professional cleaning contractor is used on a weekly basis to back up the daily operational cleaning.
3.16.3 Records
“Form 4: Kitchen daily checklist” is completed to check the premises hygiene and construction on days
the
main kitchen and training kitchen are operating.
“Form 9: List of approved chemicals and intended use” indicates the only chemicals to be used, their
dilution
rate and their intended use.

Cleaning chemicals and equipment
We also understand unclean workplaces can contaminate food and therefore use the following
cleaning systems, procedures and schedules to maximize food safety.
Cleaning chemicals are :
• approved for use in the food industry
• assessed for suitability by the Chef trainer or Food Safety Supervisor and then listed on “Form
9: List of approved chemicals and intended use”. This form indicates the only chemicals to be
used, their dilution rate and intended use

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• stored in a separate area to food and ingredients

• labelled and stored in their original containers
• stored in containers which are undamaged and don't leak
• always used in accordance with the manufacturer's directions
• accompanied by a Safety Data Sheet (SDS) issued less than 5 years ago
• diluted/prepared away from food preparation areas
• thrown away when they have passed their use-by date; unlabelled chemicals are thrown away.
Cleaning equipment is kept clean and maintained in good condition.
Cleaning techniques for food contact surfaces
All staff and students are instructed to clean all food contact surfaces by following this five step
process:
Step 1 Pre-cleaning Food scraps, dirt and grease are loosened or removed by washing,
scraping and rinsing.
Step 2 Main cleaning/ Washing and scrubbing using hot water and detergent remove surface
washing dirt, food debris or grease. Equipment is dismantled and all parts
cleaned individually.
Step 3 Rinsing Rinse surfaces thoroughly to avoid any remaining detergent or soils
cancelling the effect of the sanitiser.
Step 4 Sanitising Sanitiser is used after detergents, to reduce bacteria to an acceptable

level. Surfaces that have been in contact with foods, which are likely
to contain food poisoning bacteria, are sanitised by:
• Washing with a combined chemical detergent sanitiser
specifically intended for use on food contact surfaces and
then rinsed after use if needed.
• Washing in a mechanical dishwasher with a sanitising/rinsing
cycle of at or above 82°C.
• Spraying the surface with a “No rinse, food grade sanitiser”
and allowing to dry
NOTE: Spray on sanitisers requiring rinsing are not to be used.
Step 5 Drying Items are left to air dry or are dried with disposable paper towels.
Cleaning schedule
The cleaning schedule identifies which items are to be cleaned, when, how, with what and by whom.
The schedule is displayed and various tasks assigned to staff members. The overall cleanliness of the
main kitchen premises is evaluated on days it is operating at the commencement and conclusion of the
event. The overall cleanliness of the venue serveries’ premises are evaluated on event days at the
commencement and conclusion of the event.
Food preparation areas and equipment are cleaned and sanitised regularly throughout days of use.
Staff complies with a clean-as-you-go policy and all spillages are cleaned up immediately.
Floors are cleaned frequently, after each event, and at the end of daily operations.
All food contact surfaces, appliances and equipment are cleaned and sanitised after use - after each
event, and at the end of daily operations.

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Non-food contact surfaces, such as walls, are cleaned as required.

Cleaning schedule – main kitchen and training kitchen
Item Who Frequency How With what?
Benches Chef at start Before and after 1 Pre clean to remove food Detergent, hot
of day and use and debris water,
kitchenhand sanitiser, clean
2 Wash cloth
3 Rinse
4 Sanitise
5 Air dry
Chopping Chef and Before use 1 Sanitise Sanitiser,

boards students paper towel
2 Wipe dry
Chopping Kitchenhand After use 1 Pre clean to remove food Dishwasher-

boards and and debris detergent and
students rinse aid
2 Place into dishwasher on
longest cycle
3 Air dry
Utensils and Kitchenhand After use 1 Pre clean to remove food Dishwasher-
cutlery and and debris detergent and
students rinse aid
longest cycle
3 Air dry
Plates, platters, Kitchenhand After use 1 Pre clean to remove food Dishwasher-
cups, saucers, and and debris detergent and
cutlery students rinse aid
longest cycle
3 Air dry
Pots and pans Kitchenhand After use 1 Pre clean to remove food Dishwasher-
and and debris detergent and
students rinse aid
longest cycle
3 Air dry
4 Stored upside down

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Dishwasher Kitchenhand Twice daily 1 Filter and drain removed Cloth, bucket,
and hot water,
Or every 2 hours
students 2 Food debris removed detergent
In busy periods
3 Inside washed with hot
water and detergent
4 Rinsed
5 Allowed to dry
Kitchen floors Kitchenhand Daily – when 1 Sweep floor Broom, mop,

and kitchen used bucket, floor
students 2 Mop floor cleaner
3 Allow to dry
Rubbish bins Kitchenhand At the end of the 1 Rubbish emptied to wheelie Hot water,
and day – when bins or similar disinfectant
students kitchen
2 Bins rinsed out
used
3 Turn upside down and allow
to dry
Dry store Kitchenhand and Fortnightly 1 Items removed Cloth, bucket,

shelves students hot water,
2 Wipe shelf with cloth in hot detergent
water and detergent
3 Allow to dry
Kitchen shelves Kitchenhand and Fortnightly 1 Items removed Cloth, bucket,

students hot water,
2 Wipe shelf with cloth in hot detergent
water and detergent
3 Allow to dry
Oven shelves Kitchenhand and Monthly 1 Shelves are removed Cloth, bucket,
students hot water,
2 Wash detergent
3 Allow to air-dry
4 Place back into oven
Oven walls Kitchenhand and Fortnightly 1 Walls are sprayed with oven Hot water,
students cleaner oven cleaner

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2 Cleaner is left on for 5 – 10

minutes
3 Walls are rinsed
Rational Combi Chefs As required Follow manufacturer’s instructions Rational

Ovens on display cleaning
tablets only
Fridge – Inside Kitchenhand and Fortnightly 1 Items removed Cloth, bucket,

students hot water,
2 Wipe shelves, door seals detergent
and walls with cloth in hot
water and detergent
3 Allow to dry
Fridge – Kitchenhand and Daily Fortnightly 1 Wipe door and walls with Cloth, bucket,
students cloth in hot water and hot water,
outside
detergent detergent
2 Allow to dry
Freezer – Kitchenhand and Monthly 1 Items removed Cloth, bucket,

students hot water,
Inside
2 Shelves are removed and detergent
washed in hot water and
detergent.
3 Door seals are wiped with

hot water and detergent
4 Allow to dry
Freezer – Kitchenhand and Daily – when 1 Wipe door and walls with Cloth, bucket,
students kitchen used cloth in hot water and hot water,
Outside
detergent detergent
2 Allow to dry
Exhaust fan Kitchenhand and Monthly 1 Remove all debris Cloth, bucket,
students hot water,
2 Drain away the fat/grease detergent
3 Clean with hot water and

detergent
4 Allow to dry
Monthly 1 Remove all debris

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Walls, light Kitchenhand and 2 Clean with hot water and Cloth, bucket,
fittings, ceilings students detergent hot water,
and doors detergent
3 Allow to dry
Extraction Students and 3 Monthly 1 Remove all debris Cloth, bucket,

hoods contractor hot water,
2 Clean with hot water and detergent
general purpose cleaner
3 Allow to dry
Extraction vents Students and Monthly 1 Remove all debris Cloth, bucket,
contractor hot water,
2 Clean with hot water and detergent
general purpose cleaner
3 Allow to dry
The Food Safety Supervisors will check cleaning practices on days of operation (main kitchen and
training kitchen) to verify cleaning duties have been completed.
Cleaning schedule – servery
Benches Retail staff and Before and after use 1 Pre clean to remove Detergent, hot
students food and debris water, sanitiser,
clean cloth
2 Wash
3 Rinse
4 Sanitise
5 Air dry
Chopping Retail staff and Before and after use 1 Pre clean to remove Detergent, hot
boards students food and debris water, sanitiser,
clean cloth
2 Wash
3 Rinse
4 Sanitise
5 Air dry
Utensils After use 1 Pre clean to remove

and cutlery food and debris

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2 Place into dishwasher Dishwasher -

on longest cycle detergent, rinse
aid
Retail staff and 3 Air dry

students
Plates, Retail staff and After use 1 Pre clean to remove Dishwasher -
cups, students food and debris detergent, rinse
saucers aid
2 Place into dishwasher
on longest cycle
3 Air dry
Pots and Retail staff and After use 1 Pre clean to remove Dishwasher -
pans students food and debris detergent, rinse
aid
2 Place into dishwasher
on longest cycle
3 Air dry
4 Stored upside down
Dishwasher Retail staff and Twice daily 1 Filter and drain are Cloth, bucket, hot
students removed water, detergent
2 Food debris removed
3 Inside washed with

hot water and
detergent
4 Rinsed
5 Allowed to dry
Kitchen Retail staff and Daily 1 Sweep floor Broom, mop,

floors students bucket, floor
2 Mop floor cleaner
3 Allow to dry
Rubbish Retail staff and At the end of the 1 Rubbish emptied to Hot water,
bins students day wheelie bins or disinfectant
similar
2 Bins rinsed out

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3 Turn upside down

and allow to dry
Dry store Retail staff and End of the event 1 Items removed Bucket, hot
shelves students water, detergent
2 Wipe shelf with cloth
in hot water and
detergent
3 Allow to dry
Kitchen Retail staff and End of the event 1 Items removed Cloth, bucket, hot
shelves students water, detergent
2 Wipe shelf with cloth
in hot water and
detergent
3 Allow to dry
Oven End of the event 1 Shelves are removed Cloth, bucket, hot
shelves water, detergent
2 Wash
Retail staff and 3 Allow to air-dry

students
4 Place back into oven
Oven walls Retail staff and End of the event 1 Walls are sprayed Hot water, oven
students with oven cleaner cleaner
2 Cleaner is left on for 5

– 10 minutes
3 Walls are rinsed
Fridge – Retail staff and End of the event 1 Items removed Cloth, bucket, hot
Inside students water, detergent
2 Wipe shelves, door
seals and walls with
cloth in hot water and
detergent
3 Allow to dry
Fridge – Retail staff and End of the event 1 Wipe door and walls Cloth, bucket, hot
students with cloth in hot water, detergent
Outside
water and detergent
2 Allow to dry

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Freezer – Retail staff and End of the event 1 Items removed Cloth, bucket, hot
Inside students water, detergent
2 Shelves are removed
and washed in hot
water and detergent.
3 Door seals are wiped

with hot water and
detergent
4 Allow to dry
Freezer – Retail staff and Daily 1 Wipe door and walls Cloth, bucket, hot
students with cloth in hot water, detergent
Outside
water and detergent
2 Allow to dry
Exhaust fan Retail staff and End of the event 1 Remove all debris Cloth, bucket, hot
students water, detergent
2 Drain away the fat/
grease
3 Clean with hot water

and detergent
4 Allow to dry
Walls, light Retail staff and Monthly 1 Remove all debris Cloth, bucket, hot
fittings, students water, detergent
ceilings and 2 Clean with hot water
doors and detergent
3 Allow to dry
Food Safety Supervisors will check cleaning practices (servery) on days of operation to verify cleaning
duties have been completed.
Rubbish disposal
Rubbish collected in our business can be separated into 3 categories:
1. General waste:
Food scraps, packaging materials and cans, plastic containers and paper products not for recycling, are
collected in bins in the kitchen and then transferred to waste bins in designated areas.
2. Recycle waste:
Cardboard boxes etc. are bundled up and transferred to the recycle skip.
Cans, bottles and glassware in kitchens is collected in separate bins and then transferred to external
bins designated as being for recycled items.

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3. Fats:
Grease trap: Fats washed down the drain are separated and transferred to the grease trap. The grease
traps are maintained by contractors arranged by building management.
Deep fry oils: Used oil is collected in a clearly designated container and collected for recycling by a
licensed contractor.
The following rubbish/waste disposal policy is applicable to the kitchen:
Rubbish:
• is to be kept in durable leak proof containers which do not absorb liquids
• should be removed from food handling and other work areas, as often as necessary - at least
twice daily.
Rubbish bins must:
• have tight fitting lids
• have plastic liners
• be easily cleaned
• be cleaned and sanitised on a daily basis in accordance with the cleaning schedule
• be maintained in good repair
• be clearly identifiable from other storage containers
• be located throughout the premises.
Plastic liners are tied securely before removal to the external dump master bin Clean rubbish bins and
store garbage away from food preparation areas.
Keep garbage storage areas cool and clean.
Building management in conjunction with Queensford College arranges for a registered rubbish
removal company to collect the rubbish and recycling waste.
Waste food disposal
Food which has been served to a customer and returned uneaten is discarded. Food subject to a Food
Recall is discarded or returned to the supplier.
Food to be discarded is held separately from other foods and destroyed to prevent consumption.
“Form 17: Waste Collection” and “Form 18: Wastage” are used to document this process.
Laundry
Staff and students maintain their company provided uniforms in a clean and hygienic condition.
All tea towels and linen used in the kitchen are cleaned by external cleaning contractors that are
required to be sanitised at 10°C above the Australian Standards at 80°C for 10 minutes.
All dishcloths and tea towels must be changed at least daily in the main kitchen and training kitchen.
The use of tea towels is discouraged. Staff only use clean tea towels when necessary.
Tea towels and other linen must not be used to line drawers, fridge shelves or other storage areas as
they harbour bacteria.

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3.17 WP 17: Pest control

3.17.1 Purpose
Queensford College understands pests carry harmful bacteria and must be excluded from food storage
preparation and storage areas.
This procedure describes the measures undertaken to eliminate pests.
3.17.2 Monitoring
Staff maintain a daily vigil for rodents, vermin, insects and other pests.
Venue management performs regular maintenance on a monthly basis. Additional service calls are
organised if required.
3.17.3 Records
A record of pest activity is kept on the Pest sighting record as provided by the pest control company in
addition to “Form 20: Pest sighting record”.
On the days of operation, checks are conducted prior to the commencement of work and recorded on
“Form 4: Kitchen daily checklist”.

Premises controls
The premises is constructed and maintained so that there are no points of entry (cracks and gaps) or
areas (cavities and crevices) where pests may harbour.
Fittings, fixtures and equipment are designed to allow access for thorough cleaning and inspections.
Live animals are not permitted into areas where food is handled.
Protection from the outside environment is ensured through the use of fly-proofing on all external
doors and windows. Approved forms of fly-proofing include:
• ground floor sliding glass door to lift access to level 1 venue
• fly strips
• air curtains
• fly screens to windows.
Pests are discouraged from entry and breeding by:
• storing all food in rodent-proof containers
• cleaning after any spills and by following a regular cleaning program
• checking for infestation when raw ingredients/foods are delivered
• disposing of rubbish correctly in sealed bins and storing them in a separate area
• removing disused articles and equipment.
If pests gain access to the premises, appropriate measures are taken to eradicate them. At the control
of the pest contractor these include use of:
• insect traps
• residual sprays to control crawling insects such as cockroaches and ants
• rodent baits.
Any employed professional pest controller will ensure:

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• baits, sprays, traps do not contaminate food, packaging or equipment

• the location of baits and/or traps is recorded
• the baits/traps are inspected regularly to monitor pest activity
• record of all pest control activities is kept on the Contractor’s Pest Management Service Log.
Current pest control agreement
Venue management is responsible for the treatment and control of cockroaches and rodents.
Under the terms and conditions of the Service Agreement The External Pest Controller treat for the
control of cockroaches by treating likely harbourage areas, cracks and crevices, around appliance
motors, and heat generating appliances, using Cockroach Gel and by placing enclosed cockroach baits
where necessary.
These services are provided on a monthly basis. Service calls for the above procedures are provided in
addition to the regular maintenance visits as required. The Cookery Trainer/Assessor the Food Safety
Supervisor is responsible for ensuring this protocol is followed, organising any additional service calls as
required and filing a copy of the service log in the Chef’s Office. In addition they must ensure the
premises are properly maintained, all foods are stored correctly, waste and spillages are removed
immediately, and effective cleaning techniques are followed.
In the event of pest infestation venue management will be notified. Staff will be instructed on cleaning
and sanitising contaminated equipment, utensils and food surfaces. Disposal of food, food containers
and packaging materials contaminated by any pest or pest control chemical will also be advised.
3.18 WP 18: Temperature measurement and calibration

3.18.1 Purpose
Queensford College understands food temperatures must be monitored accurately. We have
implemented the following procedures to ensure thermometers are accurately calibrated and used in
such a way as not to contaminate foods.
3.18.2 Monitoring
We check the accuracy of thermometers every three months or whenever there is doubt over the
accuracy of the temperature being shown.
3.18.3 Records
A record of calibration checks is kept on the “Form 11: Calibration schedule”.

Calibration controls
Only hand-held probe or infra-red thermometers are used. Glass thermometers are not permitted.
Only thermometers with an accuracy of plus or minus 1 degree Celsius are used for monitoring food
temperatures.
Calibration checks are performed on thermometers every three months and a record is maintained on
the
“Form 11: Calibration schedule”.

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Calibration checks are made using either the ice point or boiling point for thermometers and the
comparison method for temperature gauges, which are calibrated every three months.
How to Calibrate a Thermometer – Ice Point
If you use a thermometer to measure the temperatures of cold or frozen foods you must calibrate your
thermometer using the ice point method:
• Crush several pieces of ice (50 -100g) and place in a small container.
• Add enough cold water to produce a slurry but not so the ice floats (50% ice and 50% water).
• Stir the ice slurry vigorously.
• Record the test temperature (i.e. 0° C), the temperature of the water as shown on the
thermometer and the variance (the difference between the test temperature and the
temperature reading) on “Form 11: Calibration schedule”.
If the temperature readings are higher than +1°C or lower than - 1°C:
• attach a label to the thermometer showing the date the calibration check was made and the
variation from 0° C
• all future workplace readings need to take this variation into account
• replace, service (re calibrate) or purchase a new thermometer.
How to calibrate a thermometer – boiling point
If you use a thermometer to measure the temperatures of hot foods you must calibrate your
thermometer using the boiling point method:
• Bring a container of water to the boil.
• Insert the temperature probe into the boiling water and wait for the reading to stabilize.
• Record the test temperature (i.e. 100°C), the temperature of the water as shown on the
thermometer and the variance (the difference between the test temperature and the
If the thermometer reads higher than 101°C or lower than 99°C:
• attach a label to the thermometer showing the date the calibration check was made and the
variation from 100°C
• all future workplace readings need to take this variation into account
• replace, service (re calibrate) or purchase a new thermometer.
How to calibrate a fixed thermometer (a temperature gauge)
Place a calibrated thermometer into the fridge or freezer unit, as close as possible to the thermostat.
Note temperature on gauge outside fridge or freezer prior to opening door
Observe the temperature reading on the calibrated probe thermometer. Compare this with the reading
on the outside of the equipment
Record the test temperature (i.e. the temperature shown on the probe thermometer), the temperature
shown on the gauge and the variance (the difference between the test temperature and the
Repeat this procedure for all equipment which has been calibrated.
When a piece of equipment has a variance of greater than +/-1°C, a sign must be placed near the gauge
clearly stating variance to be considered until the gauge can repaired by a refrigeration mechanic.
How to take food temperatures
Staff are trained to take food temperatures using the following procedure:

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• Before taking the food temperature wash the probe with warm water and detergent.
• Rinse the probe under hot running water (80°C) for about 6 seconds or sanitise with an alcohol
swab.
• Allow the probe to air dry or thoroughly dry it with a disposable towel.
• Sanitise thermometer between use on different foods taking care between raw and cooked
foods.
• The internal temperature is taken by inserting the probe into the centre or thickest part of the
food. The reading should be taken at least 10 seconds after insertion to ensure the reading has
stabilized.
• The surface temperature is taken for packaged and frozen foods. These are measured by
inserting the probe between two packs of food for at least 10 seconds.
• To measure liquids (e.g. soups, sauces) ensure they are stirred before readings are taken.
• Record the temperature on the relevant monitoring form.
3.19 WP 19: Customer complaints

3.19.1 Purpose
To ensure employees are aware of their requirements, for customer complaints and feedback.
3.19.2 Monitoring
Complaints are reviewed with customers
3.19.3 Records
• “Form 10: Customer complaint form”
• Supplier Invoices
• “Form 16: Product receival”
• Temperature logs and cleaning “Form 4: Kitchen daily checklist”
• Cooking/Cooling controls “Form 5: Process temperature log”
• Customer complaint letters and emails
3.19.4 Work Procedures

Complaint Control measures
On all occasions, when a customer has contacted Queensford College with a complaint, the “Form 10:
Customer complaint form” MUST be completed. It is important to complete all details the form
prompts, up to the question: “Management representative who was notified:”
The form is then the responsibility of the senior management representative, who received the form.
This can only be one of the Food Safety Supervisors.
If complaint is received after hours then either Food Safety Supervisors must be contacted at home,
(dependent on severity). The management representative notified must complete the remainder of the
form, and if warranted convene the product recall committee.
On no account are any employees to agree to or to admit fault in regard to a customer complaint. The
management personnel listed above are the only persons to handle all further correspondence with
the complainant.

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Corrective actions
Corrective actions depend on the problem, and if appropriate, Work Procedures found to be at fault
will be
referred to for relevant corrective actions. Results will be documented on “Form 10: Customer
complaint corm”, staff found to be at fault will be retrained and findings discussed at the management
review meeting.
3.20 WP 20: Food recall

3.20.1 Purpose
Queensford College understands from time to time foods maybe identified as unsafe and need to be
withdrawn from service.
3.20.2 Monitoring
Suppliers notifications, newspapers and emails from FSANZ are reviewed to see which products are
being recalled. Customer Complaints/Notification from suppliers.
3.20.3 Records
Form 18: Wastage Record
Form 10: Customer Complaint Form

Objectives of food recall
To stop any further distribution/service of the affected product.
To inform appropriate persons e.g. staff, customers, and the relevant authorities of the problem. To
effectively and efficiently retrieve any product which is potentially unsafe.
To modify procedures and processes to prevent recurrence of unsafe practices.
Types of product recall
There are two kinds of product recall that occur in our business:
External food recall
An external food recall occurs due to external suppliers (wholesalers and manufacturers) who recall
food products or ingredients due to contamination by biological, physical or chemicals sources. If
consumed these foods or ingredients could cause harm to a person consuming the food. Generally our
business is only involved in collecting any affected stock (ingredients), ensuring it is not used and
returning it to the supplier.
If notified by a supplier or health authority a food product or ingredient is to be recalled we will:
• inspect all stock and identify that which is affected by the recall notice (products to be traced
via batch numbers, use by codes, invoices and delivery dockets).
• label affected product with a Do Not Use Sticker.
• separate affected product (so that it will not be accidentally used) and place it in an
appropriate and secure storage environment.
• inform staff of problem and brief those who will be involved in the recall action.

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• notify the supplier as soon as possible for instructions re: return/disposal/destruction of the
product.
Internal food recall
An internal food recall occurs when we have reason to suspect, due to contamination by biological,
physical or chemicals sources that a food produced by our business could cause physical harm to a
person consuming the food. If we believe a food is unfit for human consumption we follow our Food
Recall Procedure and Protocol.
In summary, in the event the product is served and the complaint is received from a customer, “Form
10: Customer Complaint” is completed. All affected food is called back, serving is halted, all affected
food is quarantined, and Do Not Use stickers are applied. An investigation is undertaken and
food/goods are disposed of if required.
Relevant information is recorded on “Form 18: Wastage record”.
Food recall protocol
Identify and define potential hazard
1 Record details of Name and contact number of person making complaint. Date and time of
complaint report.
Nature of caller i.e. customer, family member/carer, nursing staff), external
manufacturer/wholesaler/supplier.
Details of product affected:

name, size, description, use-by-date (if appropriate), batch/ serial number (if
appropriate), quantity made/distributed, date released
Nature of complaint Location of affected product

Date and time problem identified
Details of individuals who have consumed the product: - name, age, location,
symptoms, amount consumed and time consumed
2 Make an Risk of illness, injury or death

assessment of the
Number of affected people
risk to customer
health and safety Number of reports
Size and distribution of affected product
Is further contamination likely?
Have the media, police or health officials already been notified?
Communication and recovery system
3 Stop distribution/service of the affected product. This may involve contact with food service
staff, chefs and kitchen hands.

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4 Advise the Food Safety Supervisors who will then contact the facilities legal advisors as
appropriate. The Food Safety Supervisors will then contact the Brisbane City Council
Environmental Health Officer.
5 If a risk to customer safety is confirmed, notify appropriate persons by telephone initially and
then in writing to ensure no further consumption of the affected product. This may include
contact with persons including customers, food service staff, chefs and pantry hands.
6 Arrange for isolation, storage or disposal of the affected products (as directed by the Food Safety
Supervisors). An area in a refrigerator or storage area will be designated and clearly labelled with
a Do Not Use sticker.
7 Contact suppliers of affected products if appropriate i.e. manufacturers/wholesalers. If it is an

external food recall, follow instructions as directed by the manufacturer or company conducting
the recall.
8 Arrange for testing of the food if required.
9 Investigate when, where and why problem occurred and speak to person/s involved.
10 Dispose or destroy the product, or return/handle per supplier’s instruction.
Process review
Document details of process on “Form 18: wastage record”.
• Circumstances leading to recall.
• Action taken.
• Method of retrieval/disposal.
• Proposed action to prevent recurrence.
• Any difficulties encountered.
An annual review of procedures will be conducted along with the review of the Food Safety Program.
3.21 WP 21: Review and monitoring procedures

3.21.1 Purpose
Internal auditing is part of verification and in-house checks to make sure you are doing what you say
you are doing. The purpose of the internal audit is to ensure the Food Safety Program is being
implemented and to highlight weakness in the Food Safety Program, non-compliance to Food
Regulations and provide a sound basis for deciding on measures for improvement.
3.21.2 Monitoring
The Food Safety Supervisors undertake monitoring in the main kitchen and training kitchen on days it is
staffed, and servery on days of operation. They check sign-off and follow up of record sheets.
Staff and students are required to complete all monitoring sheets correctly. Falsifying of monitoring
sheets and records is a serious offence.
It is the designated monitor’s responsibility to ensure new sheets are available before the old one is
completed.

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Monitoring must be continuous and completed according to specified time frames. Completed sheets
must be filed for 7 years.
3.21.3 Records
A record of:
• all regular meetings is kept as the minutes
• changes to our Food Safety Program is kept on “Form 1: QA manual amendments register”
• all external audits and auditor details is maintained
• council inspections is maintained as the audit report.
“Form 8: Internal audit report” is completed every 6 months

Control measures
The following controls are applied to ensure the Food Safety Program is being complied with:
• Holding regular meetings to review food safety performance and follow up problems.
• Regular checking of general compliance with Work Procedures.
• Conducting regular checks of the kitchen.
• Conducting a complete internal audit every 6 months or whenever there are significant
changes in the products or processes handled by our business. The outcomes of these internal
audits are
documented on the “Form 8: Internal audit report”.
• Organising a third party external auditor to conduct an external audit annually.
• Brisbane City Council Environmental Health may choose to conduct an external inspection at
frequencies prescribed by them (generally this will be at least annually).
• The review and follow up of problems raised as a result of external audits conducted by the
third party auditor or Brisbane City Council Environmental Health Officer.
• Our Program is reviewed prior to the annual re-registration of the business with the Brisbane
City Council Environmental Health Department.
• Whenever changes are made to our Food Safety Program the paperwork is amended and the
Food Safety Program updated. The updated document is resubmitted to the Brisbane City
Council Environmental Health Department within 14 days of any change.
Food safety audit and auditor details
The current external auditor for Queensford College: TBA Name: Company: Telephone number:
Month of audit:
Date of last check that auditor is registered with Queensland Health:
3.22 WP 22: Monitoring and document control

3.22.1 Purpose
To ensure monitoring forms and documented procedures are controlled at all times.

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3.22.2 Monitoring
This procedure covers all monitoring forms and documented procedures detailed at Queensford
College.
3.22.3 Records
Form 1: QA Manual amendments record Note: procedure relates to preparation, control, use and
retention of all monitoring records.
3.23.4 Document control

The most current copy of this Food Safety Program is contained and stored in the Chefs office on level 1
of Queensford College. This is the only “controlled” copy.
Amendments to management system
All amendments are to be documented on “Form 1: QA manual amendments register”. The
amendment register is numbered sequentially, and must include brief details of amendments made, as
well as the date the amendments were made. Amendments to current version are to be either
reprinted or hand written on the relevant page. If the page is reprinted, the original copy is maintained
the plastic sleeve underneath the new amendment. The changes are detailed on the page as “Version
No.” in the footer and the revision date also recorded. The table below summarises all components of
the Food Safety Program, along with the current version of each component and the last revision date.
See version control in front of this book.
Structure of management system
This manual is structured into sections, and acronyms have been used for procedures and monitoring
forms. The Food Safety Program is structured as follows:
Section 1: Introduction to Food Safety Program
Section 2: HACCP Components
Section 3: Work Procedures Section 4: Glossary
Section 5: HACCP Manual Forms
Section 6: Qualifications of Food Safety Team and the QA Consultant
Each monitoring record and poster are numbered sequentially. Work procedures all commence with a
3, and are then sub sectioned sequentially. i.e.
• 3.1
• 3.2
• 3.3
◦ 3.3.1
◦ 3.3.2

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Legibility of records
All monitoring records are considered legal documents, and therefore must be completed with writing
implements that contain permanent ink (i.e. pen). The use of pencils and correction fluid/ white out is
not permitted. All records are to be printed on non-thermal paper. Paper products which discolour or
fade over time are not to be used.
Control of obsolete documents
If a monitoring record is made obsolete, it will be the responsibility of the Food Safety Supervisors to
ensure that all blank superseded records are removed from circulation, and are replaced by the revised
versions. All new and revised records will be discussed at the Staff Meetings, so relevant employees are
made aware of any changes. The most current electronic copies of all monitoring records are to be kept
in the administration office on the internal computer system in the course coordinator’s office, and
additional copies printed from the computer.
Retention of records
All completed monitoring records will be kept in the commercial cookery course coordinator’s office at
Queensford College, or archived with other company information. Daily monitoring checklists will be
kept for a minimum of three years, and all amendments, internal audits, external audits, management
review meetings, training records and corrective action records will be kept for a minimum of seven
years. Records no longer needed following the above times will be shredded and recycled.
Frequency of monitoring
The frequency each monitoring record and/ or amendments is required to be completed is detailed in
Section 2.12 of this Food Safety Program.
Corrective actions: Control of non-conforming product
Controlled versions of this management system will always supersede non-controlled versions.
Amendments not approved by personnel detailed above are non-binding.
Relevant employees will be retrained if found to not be completing records adequately.
3.23 WP 23: Allergen controls

Purpose
Queensford College understands the importance of ensuring customers with food allergies or
intolerances are identified and provided with enough information to enable them to purchase a food or
beverage item that does not contain the allergen or intolerance ingredients they cannot consume. In
addition, if they attend a function or event, they should receive a meal which does not contain the
allergen or intolerance ingredients they cannot consume.
Monitoring
For any functions or cooking school activity, event planners ask all organisers, as part of the booking
process with Queensford College, if they have any clients or guests attending that have any food
allergies or intolerances.
Cookery trainers ask all participants if there are any allergies or intolerances, prior to the
commencement of any class session.
This information is conveyed to the client, for functions, in writing as part of the booking process.

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The suppliers of prepared food products used by Queensford College are HACCP Certified and
understand
the importance of food allergens and accurate labelling controls. These suppliers are noted on “Form 2:
Approved Supplier List”.
We monitor allergen customers closely to ensure there are no reactions to food products they are
consuming.
Any general public purchasing food from the servery are warned via displayed notices, about the
nature of food preparation and handling within the business. There is no absolute guarantee that food
items will not contain trace elements of soy, nuts, lactose, gluten, seafood, eggs, fructose or any other
allergens or non- tolerated food products.
Records
“Form 2: Approved supplier list” is maintained.
All customers attending a function or event that have a food allergy are noted on the event booking
form and is communicated with the kitchen of Queensford College.
Random checks are conducted on all purchased products to ensure they are labelled properly, including
full ingredient lists and allergen declarations (if needed).
Hazard control table – purchasing

Potential problems
Presence of allergen ingredients in prepared meals for clients. The main allergens controlled are:
• peanut and peanut products
• tree nuts and peanut products
• milk and milk products
• egg and egg products
• sesame seeds and sesame seed products
• fish and fish products
• crustaceans and crustacean products
• soybean and soybean products
• wheat and wheat products.
Presence of intolerance ingredients in prepared meals for clients, main intolerances controlled are:
• Lactose
• Cereals containing gluten including wheat, barley, oats and rye.
Supplier is not a registered food premises and/or does not have preventative allergen controls in place
to control all hazards
A disclaimer notice is displayed explaining to customers products prepared and served in the venue are
produced in areas which may come into contact with trace amounts of allergens in prepared foods.
Whilst the upmost care is taken by the business to avoid this there can be no guarantee of complete
elimination of these trace elements to those who are highly allergic.
Prior to any function or event, we ask all organisers of functions or events at Queensford College if they
have any guests attending our facility with any specific dietary needs, and if applicable to what foods
they are allergic or intolerant.

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We only source food products only from approved suppliers who are registered and operating under a
HACCP Certified Food Safety Program.
Before serving a meal, we check the event order to see if there are any customers attending a function
to make sure we serve them a meal specially prepared for them.
All allergen specific meals are prepared, packaged, stored and delivered separately from other meals.
If needed, separate clean utensils and plates are used for the service of any allergen meals. Store
allergen ingredients separately.
Control measures – main kitchen
Queensford College understands the importance of controlling allergen ingredients and the potential
risks associated with customers consuming ingredients that they are allergic to. The following steps
have been taken to reduce the possibility of allergen contamination for items prepared in the main
kitchen:
• All staff are trained in key allergens.
• Make sure all orders requests are placed with suppliers on “Form 2: Approved supplier list”.
• Confirm on a daily basis with the event planners, any specific allergen requests.
• Make sure all communications with clients and organisers are in writing. Storage practices:
• Peanuts, tree nuts and sesame seed products are to be stored separately from other dry
ingredients in sealed containers. The containers are only to be used for these products.
• Eggs are stored separately in the coolroom.
• Dairy products are to be stored separately in the coolroom.
• All fish and shellfish items are stored together in the coolroom.
Most menu items would normally contain some form of allergens, as many items contain dairy, egg and
or wheat.
If an allergen free meal is needed, then the meal will be prepared at either the start of the day, or away
from all other food production areas. The meal will be prepared using clean and sanitised equipment,
including utensils and chopping boards. The meal will be packaged or sealed to prevent it from being
contaminated from other food products.
Considerations will also need to be made for potential airborne contamination including vapours from
cooking (i.e. deep-fried fish) or particles (i.e. flour in mixing bowls).
The following controls will also be applied:
• The standard recipe will be reviewed to identify allergens that are contained within them.
• Allergens will be highlighted so they stand out.
• Labels on compound ingredients contained in the recipe will be reviewed and examined for
allergens.
• Cross contact stamens, such as “traces of peanuts may be present” will be considered as
containing
• that allergen.
• Processing aids used in the handling and preparation (i.e. oils used in cooking) will also be
reviewed.
• Based on the shared equipment, storage and preparation areas, it is not possible to ensure
nuts are not present in menu items which do not contain nuts.
Cleaning procedure after allergen products
Prior to preparing allergen free products, the work surfaces, utensils and equipment will be thoroughly
cleaned prior to use. Items that have already been used for handling or preparing other food products
must not be used.

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Control measures – servery retail outlet

The retail food outlet will have an allergen matrix prepared to identify all food items prepared
internally and sold to identify the key allergens contained within them. These include:
• peanut and peanut products
• tree nuts and peanut products
• milk and milk products
• egg and egg products
• sesame seeds and sesame seed products
• fish and fish products
• crustaceans and crustacean products
• soybean and soybean products
• wheat and wheat products.
Any customer who identifies themselves as having an allergy will be encouraged to purchase a pre-
packaged externally produced product clearly labelled with all ingredients, and cross contact
statements. Suppliers will be encouraged to summarise allergens under or in conjunction with
ingredient lists.
Solutions
Retail food products found not to be labelled with a full list of ingredients and are not to be used for
any customers who identify themselves as having an allergy.
Any function or event meals which may have been contaminated are discarded.

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Section 4: Glossary of Terms and Acronyms

ACCC: Australian Competition and Consumer Commission.
Allergen: A material or product that, when introduced to sensitive populations,
brings on a negative health effect to the consumer. These health effects
can be potentially fatal.
ARTG: Australian Register of Therapeutic Goods.
Audit: Systematic and independent examination to determine whether
specified safety and quality activities have been implemented and are
being adhered to.
C.A.R: Corrective Action Request. Can be issued internally or issued by the
Certification Body identifying non-compliance to food safety, quality or
regulatory issues.
C.C.P: Critical Control Point.
Certification: The process of auditing compliance to the requirements of the Codex.
Once full compliance is obtained by the business a certificate is issued
for a term specified by the Standard.
Chemical contaminants: A chemical substance that can cause poisoning or illness if not
adequately removed or excessive levels are present. Examples can
include pesticides, antibiotics, heavy metals, cleaning chemicals,
disinfectants and sanitizers.
Clean: In relation to premises and includes floors, walls, ceilings, equipment,
apparatus and utensils and means free of visible contamination,
washed, sanitized, free of odor, detergents and sanitizers.
CODEX: Codex Alimentarius Commission “Hazard Analysis Critical Control Point
System (HACCP) and Guidelines for its Application”, Annex II CAC/RCPI –
1969, rev 3 (1997). A collection of internationally recognized standards,
codes of practice and guidelines relating to foods, food production and
food safety.
Compliance: The ability to meet the requirements of a standard, guideline, policy or
specification.
Contamination: The presence of objectionable matter on food, food preparation
areas/equipment and food handlers. It includes substances or micro-
organisms that make a product or item unsuitable for the intended
purpose. They are divided into three categories, Physical, Chemical or
Microbiological.
Control Point: Any point, step or operation in a process where the process or hazard
can be controlled.
Corrective Action: Action taken to regain control over a process or procedure that is
outside the specified critical limits or action taken to identify, review and
dispose of any discrepancies.
Critical Control Point: Any point where loss of control leads to an unacceptable health risk.
Critical Limit: Prescribed tolerances that shall not be exceeded to ensure that the
critical control point effectively controls the identified hazard. Can also

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apply to ensuring that the customers specified requirements are met for
quality.
Non-Conformity: A non-conformity that the auditor deems serious enough to
compromise the safety of the product
Cross contamination: Is the contamination of physical, chemical or microbiological matter
from one food, equipment or area to another food, equipment or area.
Detergents: Are used to remove grease or other soiling from surfaces, but do not kill
bacteria.
Disinfectants: Are chemicals that often have strong perfumes. They are used around
toilet and dressing room areas, and are not to be used as an alternative
to sanitizers in food areas
Edible: Fit for human consumption.
External Audit: An audit performed by a company on its own suppliers or contractors.
F.S.P: Food Safety Program.
F.S.S: Food Safety Supervisor.
F.T.V: Food Transport Vehicle.
Flow Chart: A document that visually portrays the process of a product from first to
last process control step. All major inputs and steps are identified on this
flow chart.
Food Safety Auditor: A person who is qualified to audit the products and processes under
HACCP study. The person shall be registered with the Quality Society of
Australasia as a Food Safety Auditor.
Form: A formatted document outlining areas of monitoring for which
observations, data is to be recorded.
FSANZ: Food Standards Australia & New Zealand is the organization, which
publishes the requirements to which all food businesses in Australia
shall comply with.
GMPs: Good Manufacturing Practices.
Gap Check: Assessment of current quality, food safety and regulatory quality
systems in place compared to the Codex specified requirements.
GMP: Good Manufacturing Practice.
HACCP Audit Table: All documented critical control points and their monitoring and
corrective actions formatted into a table following Codex guidelines.
HACCP Program: The documented process flow diagrams, product description and
intended use, hazard analysis tables, HACCP audit tables and verification
procedures for a product and process.
HACCP: Hazard Analysis and Critical Control Point. The process of identifying and
assessing product and production related hazards, and the process of
controlling and monitoring hazards.
Hazard: Any physical, chemical, microbiological or quality property that can
alter, taint, damage or render useless, any critical property of a product
or process, which may result in a risk to health and safety, or quality
deterioration.

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HM: HACCP Manual, and relates to documentation, procedure or work

instructions that are individually numbered.
Implementation: The act of putting into place all procedures, documents and activities by
distributing documents, providing training and assessing the
effectiveness of programs.
Inedible: Unfit for human consumption.
Internal Audit: Where a company looks at its own systems, procedures and activities
and ascertains whether they are suitably adequate and being compiled
with.
Likelihood: The chance that an event will occur.
Safety Data Sheet: A document that outlines the physical properties of a chemical or
compound. It clearly identifies any risks and effects to human health and
any first aid and emergency procedures with which to treat or contain
the material.
Microbiological Is an unacceptable level of micro-organisms or toxins in foods.
Contamination: Examples can include bacteria, viruses, endospores and parasites
N/A: Not applicable
Non-Conformity: The non-fulfilment of specified requirements
Nutritional Analysis: Results that indicate the level of nutrition, sustenance or goodness
contained within a determined serving of product.
P.P.E: Personal Protective Equipment
Pathogens: Biological organisms which cause harm to human health.
Physical contaminants: Extraneous matter, foreign objects, and any other physical matter not
normally found in food, which can cause illness or injury to a consumer.
Examples can include glass, wood, hair, stones, insects and filth.
Potable Water: Water which meets “The Australian Drinking Water Guidelines” and is
consistent with W.H.O drinking water standards.
Potentially Hazardous Foods: Foods that shall be kept at certain temperatures to minimize the growth
of any pathogens that may be present in the food, or to prevent
formation of toxins in the food.
Procedure: A document describing the structure or rules with which a process is to
be followed.
Product Description and A document that identifies the unique characteristics or properties
Intended Use: of a group of similar products.
Product Recall: An action taken to retrieve items purchased by customers which may
pose a health or safety hazard and to remove from sale and distribution
all affected product(s).
Product Specification: A legal document that specifically addresses all unique properties of an
individual product, including its quality, safety, legal & labelling criteria.
Product Withdrawal: A temporary or permanent removal from sale and distribution of
affected product(s).

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Quality Assurance: All planned and systematic actions necessary to provide adequate
confidence that a product or service will satisfy given requirements for
quality
Quality Control Point: Any point in a process where loss of control leads to a consumer
complaint or product return, and occurs when the product is not within
specification.
Quality Control: Techniques and activities that are used to fulfil requirements for quality.
Quality Manual: A document produced by a company to describe the quality system
requirements.
Quality: Fitness for purpose. A product or service that can consistently meet the
specific class of requirements of the consumer. A measure of value
attributed to a definition. E.g. good quality/poor quality.
Record: A form that has documented data or observations recorded on it.
Review: Systematic examination of specified documents or procedures to ensure
that safety and quality requirements have been met.
Sanitizers: Are used after detergents to reduce bacteria to commercially acceptable
level. Sanitizers can be chemicals, or heat, for example very hot water >
82°C. It is not an option to use either a detergent or a sanitizer. Both
must be used. Sanitizers are ineffective if the surface has not been
cleaned before application. They are only effective once the surface has
been cleaned. The best form of sanitation is hot water and a food grade
chemical sanitizer.
Severity: Potential of a hazard to cause harm to human health or to product
quality.
Significance: The importance of the effect to health and to the business and is
assessed via the combination of severity and likelihood of a hazard
occurring. The consequence and the defined value put on it.
Support Program: Policies and activities that are implemented to support the HACCP /
Process Control programs, i.e. Calibration, Training, Recall, Approved
Supplier program, etc.
T.B.D: To be determined.
T.B.C: To be confirmed.
Validation: The act of providing documented evidence through research, results or
theoretical values that a particular hazard can be controlled such that a
defined process can be shown to yield a product consistently of the
required quality.
Verification: A detailed examination of the HACCP Programs and support programs to
determine if they are documented, implemented and effective.
W.H.O: World Health Organization.
WP: Work Procedure, and relates to documentation, procedure or work
instructions that are individually numbered

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FOOD

Queensford College_Resource_Food Safety Program_V1.0_JK Page 2 of 80

3.2.1 Purpose .....................................................................................................................................26

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3.9.2 Monitoring ................................................................................................................................42

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3.17.2 Monitoring ..............................................................................................................................64

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Section 2: HACCP Components

2.1.2 Food Regulations

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2.2 Document control

2.3 Principles and benefits of HACCP

Step 2 Describe product.

Step 3 Identify intended use.

Step 4 Construct a detailed flow diagram of the process.

Principle 1 Identify hazards associated with each step.

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Principle 4 Establish a monitoring system for each CCP

Principle 5: Establish corrective actions

Principle 6: Establish verification procedures

Principle 7: Establish documentation and record keeping.

2.3.2 Benefits of HACCP

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2.4 Description of hazards

2.4.1 Physical hazards

2.4.2 Chemical contaminants

2.4.3 Microbiological contamination

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2.5 HACCP Step 1: Assemble a Food Safety Team

Stephen Furlong Department Manager

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• if It is not developed, documented, implemented and monitored correctly; and if it is not

2.6 HACCP Steps 2 and 3: Describe product and identify

2.6.2 Intended use

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2.7 HACCP Step 4: Construct a detailed flow diagram of the

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Flow diagram – Event days and functions

2.8 HACCP Step 5: Conduct onsite verification of the flow

2.9 HACCP Principle 1: Conduct a Hazard Analysis

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2.10 HACCP Principle 3: Establish critical limits

Process Step Purchasing

Potential Hazards to be Contamination in product (Physical, Chemical or Microbial) Refer to

Control Measure/s WP: 1:

Critical Limit/s Only approved suppliers are used

What Temperature/Frozen status/Approved supplier/Packaging intact/Us-by-

Who Chef/Food Safety Supervisor/Receival personnel

How Calibrated thermometer/visual check

When Every delivery

HACCP monitoring record Form 3: Maintenance schedule

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Monitoring Refer to individual Work Procedure

Verification Activities Training Calibration

Process step Cold storage

Potential hazards to be Contamination in product (Physical, Chemical or Microbial) Refer to

Control Measure/s WP: 4: Cool storage

Critical Limit/s Refrigerated products ˂5°C

Who Food Safety Supervisor/Chef/Supervisor in charge of servery/Event area

How Calibrated thermometer/visual check

Where Fridges, coolrooms and freezers

Corrective action Alter temperature down, contact refrigeration company to fix