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Version 1; Dec. 2009 Hubert Kruschina 1 Auditors HACCP Support programs Records Premises / equipment and facilities Version 1; Dec. 2009 Hubert Kruschina 2 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 Version 1; Dec. 2009 Hubert Kruschina 3 Version 1; Dec. 2009 Hubert Kruschina 4 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 Version 1; Dec. 2009 Hubert Kruschina 5 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. Version 1; Dec. 2009 Hubert Kruschina 6 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. Version 1; Dec. 2009 Hubert Kruschina 7 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; Version 1; Dec. 2009 Hubert Kruschina 8 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 Version 1; Dec. 2009 Hubert Kruschina 9 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. Version 1; Dec. 2009 Hubert Kruschina 10 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 Version 1; Dec. 2009 Hubert Kruschina 11 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. Version 1; Dec. 2009 Hubert Kruschina 12 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 Version 1; Dec. 2009 Hubert Kruschina 13 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. Version 1; Dec. 2009 Hubert Kruschina 14 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 Version 1; Dec. 2009 Hubert Kruschina 15 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 Version 1; Dec. 2009 Hubert Kruschina 16 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 Version 1; Dec. 2009 Hubert Kruschina 17 Version 1; Dec. 2009 Hubert Kruschina 18 It Version 1; Dec. 2009 Hubert Kruschina 19 Version 1; Dec. 2009 Hubert Kruschina 20 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 Version 1; Dec. 2009 Hubert Kruschina 21 Version 1; Dec. 2009 Hubert Kruschina 22 Version 1; Dec. 2009 Hubert Kruschina 23 Version 1; Dec. 2009 Hubert Kruschina 24 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. Version 1; Dec. 2009 Hubert Kruschina 26 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. Version 1; Dec. 2009 Hubert Kruschina 27 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 Version 1; Dec. 2009 Hubert Kruschina 29 • 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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