Australian and New

Food Handling Zealand Standards for Safe

Procedures
Comprehensive
Creation Food Safety Handbook
Project 3
STUDENT NAME: VALDERAMA,SHANIQUA V.
BATCH: BSITM TTO 1 Y2-3
TEACHER: MS JOANNES ALONSAGAY

eVersity
 COMPREHENSIVE FOOD SAFETY HANDBOOK CREATION TEMPLATE

1. Food Safety Handbook Content Structure for 'Elysian Stays'

Section/Chapter Subsections/Topics Brief Description/Notes

Introduction Upholding the highest standards of food safety

Importance of Food Safety to protect our visitors' health and wellbeing

The purpose of this thorough food safety

handbook is to inform and direct all employees
Scope of the Handbook on the finest food safety procedures.

Hotel's Food Safety Program - The application of control mechanisms

to stop or get rid of food dangers.
- CCPs are routinely observed to
guarantee compliance.
- Analysing risks and determining crucial
control points (CCPs)
- Specified remedial measures for
noncompliance.
- Continuous evaluation and confirmation
of our food safety program's efficacy.
- Thorough documentation to verify
compliance with food safety
Key Components regulations.

- Managing single-use items, preparing

food, storing it, cleaning the
surroundings, and disposing of it are all
essential components of ensuring food
Program Objectives safety.

Food Storage Procedures Cold Storage In general, cold storage needs to stay at -18°C.

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 Storage must be kept between 10 and 21
Dry Storage degrees Celsius.

Food Preparation Procedures As soon as it is delivered, frozen meat should be

placed in the freezer's coldest section. Keep
cooked food and freezer raw meat separate.
Meat and Poultry You can store dried meat for up to six months.

Herbs and fruits that are dried can keep for up

to a year. While high humidity helps reduce
Vegetables and Fruits water loss, low temperature is still important.

Single-Use Item Management Guidelines assist managers in using single-use

Usage Guidelines items correctly.

An item that has been used once can no longer

be properly cleaned or sanitised. It must be
disposed of after use in order to prevent any
Disposal food from becoming contaminated.

Environmental Cleanliness It is essential to stop the spread of

microorganisms throughout the space.
Additionally, to stop the food from becoming
Cleaning Schedule tainted

Sanitization Techniques There are numerous methods for sanitising

every space. There is an appropriate method for
sanitising any location.

Food Disposal Procedures The goal of waste management is to minimise

trash and recycle as much as possible. The goal
is to lessen the potential harm that trash could
Waste Management do to the environment, especially to all people.

Recycling Protocols Its purpose is to utilize all recyclable waste

products in order to lessen their impact on

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 human health.

Emergency Procedures Having emergency plans in place is essential in

In case of Violations case of food safety breaches or outbreaks.

Outbreak Management Determine Infraction or Outburst

Food safety must be guaranteed for both

consumer welfare and the prosperity of small
enterprises. Emergency protocols are essential
for effectively and swiftly handling infractions
Conclusion & Best Practices Summarised Best Practices or breaches.

- A methodical procedure used to detect,

evaluate, and manage risks to food
safety from the point of procurement to
point of consumption.
- A structured strategy used by food
companies to recognize, stop, and
lessen possible risks during food
handling procedures, ensuring the
safety and appropriateness of food
items
- particular points in the food handling
process when controls can be
- Hazard Analysis and Critical Control Points implemented to stop, get rid of, or
(HACCP) lower the risks to food safety to
- Critical control point manageable levels.
- Single-use items - The possibility for foodborne illnesses
- Cross contamination or allergic responses resulting from the
- Environmental Cleanliness spread of pathogenic germs or allergens
Glossary - Disposable procedures from one food item to another.

References List of sources and citations

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

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 COMPREHENSIVE FOOD SAFETY HANDBOOK CREATION TEMPLATE

COMPREHENSIVE FOOD SAFETY HANDBOOK CREATION TEMPLATE

2. Supporting Diagrams, Flowcharts, and Tables for 'Elysian Stays' Handbook
3. Supporting Diagrams, Flowcharts, and Tables for 'Elysian Stays' Handbook
a. Diagrams
COMPREHENSIVE FOOD SAFETY HANDBOOK CREATION TEMPLATE
b. Flowcharts
(Students can include diagrams illustrating kitchen layouts, storage zones, etc. For the purpose of this template)
3. Supporting Diagrams, Flowcharts, and Tables for 'Elysian Stays' Handbook
(Students can create flowcharts illustrating procedures like food handling, waste disposal, etc.)
Diagram Title Brief Description
c. Tables
Flowchart Title Key Stages
Kitchen Layout An overview of the kitchen's structure, highlighting zones for preparation, cooking, and storage.
(Tables can be used to list out schedules, temperature logs, etc.)
Food Handling Process 1. Receive -> 2.
Preparation layout A summary ofStore -> 3. Prepare
the cuisine -> 4. customer
that each Serve is having prepared.
Table Title Columns/Content
1. Receiving > 2. Storing > 3. Processing > 4. Displaying > 5. Packaging > 6. Distributing > 7. Disposing > 8. Recalling of food
Dinning layout process
Food handling An assessment of how well the patrons liked the location and cuisine.
item
Weekly Cleaning Schedule Day, Task, Person Responsible
Entrance and exit
Food safety layout
standards A Interpretation
1. summary of guests coming into
and application and
> 2. going
Food out program
safety of the restaurant.
> 3. Food safety practices and general requirements
Temperature Log Date, Time, Item, Recorded Temperature
Service layoutfood
Preventing AnCleaning
1. outline of
andthesanitising
food being
> [Link]
Separate to thefood
raw guests.
> 3. Safe thawing of frozen food
Food receiving log Date, Time, Food type, Quantity, Name of delivery
contamination
Storage/ receiving layout An outline of the food that the business receives and stores.
Food waste log Date, Time, Name of employee, Food type, Quantity, Reason for disposal
HACCP Principle 1. Hazard analysis > 2. Critical Control Point > 3. Critical limits > 4. Monitoring > 5. Corrective actions > 6. Verification > 7.
Bathroom layout Record keeping
An outline of the restrooms that guests will use.
Food returned log Date, Time, Name of the server, Reason of return, Food type
Cleaning
This andwas
template provided [Link]
sanitising Pre clean
for>the
2. Wash > [Link]
purpose > 4. Sanitise
this project. > 5. Final
All entries andrinse > [Link]
content Drythe responsibility of the student.
Weekly sanitising Date, Task, Person responsible
schedule
Cleaning methods 1. using water > 2. Using detergent > 3. Using agitation

Waste disposal
This template Date,
logprovided by
was Time,for
eVersity name of person
the purpose of this project. All entries and content are the responsibility of the student.

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

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