DOLLISON KEITH CLARENCE M.

BSITM 1-YB-1

▪ the organisation’s food safety plan (HACCP or other authorised food plan; if relevant)
- HACCP is a management method that deals with food safety by analyzing and
controlling biological, chemical, and physical risks throughout the handling, distribution,
and production of raw materials as well as the manufacture, distribution, and
consumption of finished items. For a HACCP plan to be successfully implemented,
management's dedication to the HACCP concept is crucial. The team is instilled with a
feeling of the importance of producing safe food through top management's unwavering
support of HACCP.
▪ workplace policies and procedures
- be in line with the organization's values; follow by labor laws and regulations as well as
other relevant laws and regulations; show that the organization runs effectively and
professionally; guarantee uniformity and consistency in decision-making and operating
procedures; provide responsible personnel where possible; and delay taking legal action
when a new issue can be quickly and effectively resolved with existing policies.
∙ clarify roles and responsibilities.
∙ keeping the organization on track during times of change.
∙ providing a framework for activity planning.
∙ helping to assess performance and responsibilities to establish.
∙ supporting stability and continuity.
▪ identifying and controlling hazards at critical control points
- HACCP is a method that offers a framework for tracking the whole food chain from
production to consumption in order to lower the risk of foodborne disease. The system is
meant to spot possible issues and check for them before they materialize. The Food and
Drug Administration advocated HACCP in its Model Food Code "because it is a
preventive control system that is the most effective and efficient method of ensuring food
safety" (1999 FDA Model Food Code). HACCP is used to assure food safety and is based
on technical-scientific concepts.
- As of right now, the food business, including the catering sector, promotes the application
of HACCP and its guiding principles as the best approach for decreasing and avoiding
foodborne disease. In order to supply safe food for the US space program, Pillsbury
developed and deployed HACCP for the first time in the late 1950s.
▪ procedures to be followed to monitor food safety
- Hazard Analysis Critical Control Point, or HACCP, is an acronym made up of the
following seven principles:

∙ Identify Critical Control Points

∙ Establish Critical Limit Values
∙ Hazard Analysis
∙ Establish Monitoring Procedures
∙ Establish Corrective Actions
∙ Establish Verification Procedures
∙ Establish Registration Procedures
These guidelines must be observed at all times when they apply to the production of food, from
planting and breeding to distribution and consumption.
The coronavirus crisis is a warning to the whole food industry, but probably more so to those
working in horticulture and agriculture, where viruses may spread readily and result in crop
losses and shortened shelf life.
▪ Legislation and regulation within the state of New South Wales (Sydney, Australia)
- In New South Wales, the Food Act 2003 (NSW) and Food Regulation 2015 (NSW) both
outline the necessary conditions for food safety.

According to these rules, every food sold in New South Wales must be healthy, safe, and
compliant with the Food Standards Code.

In New South Wales, the Primary Industries Department's NSW Food Authority, which
oversees food safety, is in charge.

The NSW Food Authority coordinates with NSW Health to manage statewide food safety.
They make sure that food produced and sold in New South Wales complies with all
regulations established by pertinent state law.

Food safety regulations and oversight in New South Wales

All New South Wales food sector regulation and oversight is the responsibility of the
NSW Food Authority. These consist of:

∙ Management of food labeling requirements

∙ Enforcement of food safety training requirements
∙ Counter operation scores
∙ NSW publication and analysis; Shame List
∙ providing food recall information.
 ∙ Food business licensing
∙ Food business inspections (in conjunction with local authorities)
▪ methods that might be used to report non-compliance with the food safety plan and with
legislation
- No action

If the inquiry turns up no evidence of a legal transgression, no action is taken.

Additionally, it could be wise to refrain from acting if:

∙ The alleged violation is beyond the control of the Food Safety Authority.
∙ the complaint is frivolous, annoying or minor.
∙ Taking action may jeopardize other important investigations.

- If the choice is made not to act, the decision and the justifications are documented.

∙ Counseling

Counseling in writing or verbally may be used in compliance attempts.

∙ Oral Advice

Food firms frequently get advice on food safety from food regulatory bodies. The
information should be provided such that businesses can quickly distinguish between
general guidance and advice focused on compliance (i.e., a legal obligation). This
guidance shouldn't go beyond what the Food Safety Authority is qualified to provide.
▪ corrective actions that could be taken for non-conforming practices
- In step one, specify the problem and select a temporary confinement method. The
problem description should contain what, where, when, and how big specifics of the
difficulties.
Step 2: Determine the underlying cause. …
Create root-cause theories in step three. ...
Step 4: Put Permanent Corrective Actions into Practice and Validate Them. ...
Step 5: Avoid Repeating.
▪ safe and hygienic practices for handling, preparing, serving/ displaying, and storage of a variety
of food types
- Separately store raw and prepared foods to prevent cross-contamination.
 For raw and prepared food, use different, clean tools and cutting boards, or wash and
sterilize them after each use.

Following usage, completely wash, sanitize, and dry cutting boards, knives, pans, plates,
containers, and other utensils.

Use clean water to properly rinse produce to get rid of chemicals, pests, and other
contaminants.

Make sure food is completely cooked and not left out at 75 °C.

Freshly prepared food should be allowed to cool for at least an hour before storing it in
the refrigerator.

Be cautious and stay out of the harmful temperature range since germs thrive in perilous
food kept between 5°C and 60°C.
To keep frozen food out of the temperature range, defrost it on the bottom shelf of the
refrigerator.
When cooking meals like egg noodles, homemade mayonnaise, and aioli that use raw
eggs, use extreme caution since the germs on the eggshells might contaminate the food.
be trained in safe food handling and preparation.
▪ temperature control of different food storage areas
For the optimum quality and safety, keep dairy products in the refrigerator between 34°F and
38°F, meats between 33°F and 36°F, and eggs between 33°F and 37°F. Fruits and vegetables that
are ripe should be stored between 35°F and 40°F. Always maintain items that require
refrigeration below 40°F.
▪ safe cooling and heating processes
- Reheating
If you are reheating potentially hazardous food to a hot hold, you must quickly heat it to
60°C or higher, ideally in two hours or fewer.
- Cooling
Cooked potentially hazardous food must be chilled to a temperature of 21°C in two hours
or less, and then cooled further from 21°C to 5°C in four hours or less.

You may employ an alternative chilling technique, but you must be able to show that it
keeps the food safe.
▪ methods that should be followed to rotate stock and dispose of old, contaminated or unusable
stock

- After storing the items, cycle your current supply using the First-In First-Out (or FIFO)
method. You can guarantee that you serve items that were refilled most recently by doing
this. The FIFO strategy is applicable to materials for frozen, chilled, and dry storage.
▪ storage and display of single use items
- Items with this name are meant for ONE use only. After usage, they must be disposed of.
Some customers could be tempted to return sugar sachets that are on their tray but haven't
been opened. This is false. Once touched by a consumer, a single-use object is considered
to have been consumed. If anything has been spilled on the object that is not immediately
obvious, you cannot be convinced of its safety.
▪ cleaning procedures to be followed to ensure environmental hygiene
- Every day, check clean with soap and water or a detergent wipe; rinse, then pat dry. Once
a week, clean with soap and water or detergent wipes. Then, in isolation zones, disinfect
with 1000 ppm of easily accessible chlorine or a solution of chlorine dioxide.
▪ methods that should be followed to dispose of damaged equipment, utensils etc
- For infection prevention, especially in work situations, thorough cleaning is essential
because surface deposits of dust, silt, and microorganisms can transmit illness.
Healthcare and other care facilities should follow general cleaning procedures.
Some facilities require specialized cleaning methods.
Waste disposal is also essential for infection control. Separate waste management
procedures must be followed for general, clinical, and pharmaceutical trash.
▪ pest and vermin control procedures to be followed and methods of managing waste
- Our treatments are slowly but surely eliminating the termite colonies that are presently
infesting high-rise or large buildings, apartments, workplaces, and other facilities that are
affected by termites. This technique is complemented by a full-service warranty against
termite re-infestation thanks to the use of fully automated chemical dispensers and
applicators.