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        Auditors                            HACCP




                                                 Support
                                                programs
Records



                            Premises /
                            equipment
                               and
                             facilities
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                                Audit will determine
Procedures are appropriate
    this includes all sites, process steps, different shifts in all areas.
    Documented and implemented, assessed for effectiveness and corrective action
    recorded

Procedures are followed

Procedures are affective
    methods are appropriate, monitoring frequency, adequate corrective actions

Records demonstrate achieved results.
   records are with in limits, adequate corrective actions, review and training carried out




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 Class 1
 Class 1 food businesses include those serving food to hospital
  patients; aged care facility residents, children in long day care,
  and meals on wheels kitchens.
 Class 1 food premises food premises are required to have a food
  safety program and a food safety supervisor

   All class 1 food businesses that choose to develop their own
    independent (or "non-standard") food safety programs (FSPs)
    must be audited annually by a Department of Health (DH)-
    approved food safety auditor.

 Class 1 businesses with independent food safety programs will
  also need to undergo an annual assessment of compliance with
  their FSP by their local council.
 This means                 Audits per year



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 Templates for
 Templates can be registered with DH that
  would enable a class 1 premises to develop
  a standard food safety program.
 There are no such templates registered
  currently.
 Should this occur in the future, class 1
  premises using such a standard food safety
  program would need to undergo two
  annual assessments of compliance:
 Once by council and once by a DH-
  approved auditor.
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 Class 2 are other premises that handle
  potentially hazardous unpackaged foods
 Class 2 food businesses that choose to
  develop their own independent ("non-
  standard") food safety program must be
  audited annually by a DH-approved food
  safety auditor.
 Class 2 businesses using a DH-standard food
  (framework) safety program must undergo
  an annual assessment of their premises and
  compliance with the FSP and food safety
  standards by council.
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   There is an Exemption from the need for a
    food safety program and supervisor for
    certain community groups that are:
   Class 2 food premises; and
   the proprietor is a community group; and
   the majority of persons involved in the
    handling of the food sold at the premises
    are volunteers; and
   the food handling activity takes place at
    the premises for a maximum of two
    consecutive days at any one time;

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 Class 3 are premises handling
  unpackaged low risk foods, selling
  potentially hazardous pre-packaged
  foods, or the warehousing or distribution
  of pre-packaged foods
 Class 3 premises supply or handle only
  low risk foods, they are not required to
  have a food safety program.
 They do not need to be audited.
 class 3 food premises are required to
  keep the minimum records
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   Class 3 food premises need to keep completed basic
    records about certain food safety practices onsite.
   This includes details about suppliers, and about potentially
    hazardous food.
   The required records are outlined in the declaration made
    under the Act in the Victoria Government Special Gazette
    No. S241 Friday 25 June 2010.
   Class 3 food premises that are currently registered with
    their council can continue to use their existing food safety
    program if they wish, instead of changing over to the new
    "minimum records" at this stage.
   However, when these businesses renew registration with
    their council they will need to ensure that they keep the
    minimum records from that time onwards.
   Newly registered class 3 food premises must keep the
    applicable declared minimum records.
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    Class three premises are ones that:
(a) the handling of unpackaged low risk food; or
(b) the warehousing or distribution of pre-packaged foods; or
(c) the sale of pre-packaged potentially hazardous food; or
(d) the sale of shell eggs; or
(e) offering members of the public a free sample of a potentially
     hazardous food for immediate consumption if –
          (i) that food is, or will be, available for sale at the premises in
     a packaged form; and
          (ii) the sample is offered for no more than four hours; or
(f) the sale of                   , potentially hazardous food by a
     community group if –
          (i) all of the food is cooked on site with the intention of being
     served immediately;
          (ii) the majority of persons involved in the handling of the
     food are volunteers; and
          (iii) this activity takes place at the premises for a maximum
     of two consecutive days at any one time

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   Class 4: premises that only retail pre-packaged low risk foods,
    and certain other low risk or occasional activities including:

   Sausages that are cooked and served immediately, with or
    without onions cooked at the same time, and bread and sauce
    – when cooked and sold at a temporary food premises or by a
    non-profit body; or
   packaged or covered cakes (other than cakes with a cream
    filling) at a temporary premises by a community group; or
   Biscuits, tea or coffee (with or without milk or soymilk) at a
    temporary premises by a community group; or
   Wine tasting for members of the public, which may include the
    serving of cheese or low risk food that has been prepared and is
    ready to eat; or
   Fruit or vegetables; for sale to members of the public or the
    wholesale as whole (uncut) fruit or vegetables
   Cut fruit or vegetables serving and handling and low risk food to
    children at a sessional children’s service.



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 Class 4 are not required to have a food
  safety program.
 They do not need to be audited
 class 4 food premises do not need to be
  registered




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   A food safety audit be conducted at declared
    interval(s) to determine whether a food safety
    program:
    › has been complied with during the period covered
      by the audit; and
    › is still adequate at the date of the audit;
 The business is complying with the Food Safety
  Standards (in the Food Standards Code);
 The business has completed all required records;
 The business has addressed non conformances
  identified previously;
 The audit of a food safety program must be
  conducted by a DH-approved food safety
  auditor certified as competent to conduct an
  audit of such a premises.
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Information which can be proven to be true, obtained by
    objective means such as:

  Visual – looking at records, observing procedures & workflow

  Interviewing – direct questioning operators, suppliers,
  supervisors and managers

  Use of scientific testing facility to confirm microbiological and
  chemical limits are being followed




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                Looks at whole system of company



follows a procedure across a department or product


                                Us at us


                      Outsider on us (customer)



           Council or independent auditor



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   AUSTRALIA NEW ZEALAND FOOD STANDARDS CODE:
   A first-party audit is an audit that the business
    conducts itself to assess if the food safety program is
    being followed. First-party audits are not recognised
    as audits under this clause.
   These audits must be conducted by a government-
    approved auditor.
   A second-party audit is an audit conducted by a
    government-employed or government-contracted
   auditor.
   A third-party audit is an audit conducted by an
    independent certified auditor.9


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It




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    Observations
     not serious or not usually occurrences
They need to be brought to attention to prevent this form happen again




    Non Conformances
     unsafe product
     failure to comply with critical limits
     failure to take corrective actions
     not complaint with process
     failure to address hazard
     failure to meet regulatory standard




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 If your business sells, transports or prepares
  mainly meat (like a butcher), Poultry
  Processing, or seafood (like a fishmonger)
  then you should be registered with
  Primesafe (they can be contacted on 9685
  7333).
 PrimeSafe is a Statutory Authority operating
  under the Meat Industry Act 1993 and
  Seafood Safety Act 2003 to regulate the
  safety of meat, poultry and seafood across
  Victoria.
   Meat Processing Facility:
    As a condition of licence the licensee must ensure
    arrangements are made with a contracted
    Accredited Certification Body for an auditor to be
    present at the facility within the first seven days of
    operation. Weekly quality control audits continue
    until a quality assurance program is implemented.
   Retail Butcher Shop:
    All Retail Butcher Shop licensees are required to have
    in place a food safety plan. The licensee must ensure
    that the contracted Accredited Certification Body
    has completed an audit of the food safety plan
    within seven days of operation.




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 Seafood Processors must Engage an
  approved Accredited Certification Body.
  To enable the Food Safety Program to
  be audited,
 The licensee must select a PrimeSafe
  approved Accredited Certification Body.




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 If your business sells, makes, transports or
  prepares mainly dairy products (like a
  dairy or cheesemaker), then you should
  be registered with Dairy Food Safety
  Victoria
 (they can be contacted on 9810 5900 or
  at their website
  www.dairysafe.vic.gov.au).
 Dairy Food Safety Victoria (DFSV) is the
  independent regulator of Victoria’s dairy
  industry. DFSV ensures that national and
  international food safety standards are
  met.
 They do this by licensing all dairy
  premises operating in Victoria’s dairy
  industry and approving and ensuring
  compliance with food safety programs

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• However, if you run a butchers or dairy
  operation within a mixed premises, e.g. A
  supermarket, you still need to registered
  with your local Council under the Food Act,
• but you will need to read and comply with
  the Victorian Standard for the Hygienic
  Production of Meat at Retail Premises
  (November 1988) which you can get from
  Primesafe and or Dairy Food Safety Victoria
• (PrimeSafe can be contacted on 9685
  7333).

								
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