Food Policy for Safe Handling, Sale, Storage and Preparation of Food

The Food Policy at Hotel Name ensures safe handling, sale, storage and preparation of food to comply with Food Act 2006 and Food Standards Australia New Zealand 1991. The policy outlines principles such as safe handling of food, sale of food, storage of food and appropriate food preparation. The procedure includes checking labelling and packaging, temperature of goods, storage, FIFO principle, HACCP plan, and more.

Legislation Objective Critical
Sections/Th
emes
Consequences for
non-compliance
Licences &
Certification
Codes of
Practice or
Conduct
Records Policies & Procedures Rights & Responsibilities Website URL/Reference
Food Act
2006 (QLD)
(a) to
ensure food fo
r sale is safe
and suitable
for human
consumption;
(b) to prevent
misleading
conduct
relating to the
sale of food;
(c) to apply
the food
standards
code.
Section
32:
Handling
of food in
unsafe
way
Maximum penalty-
1000 pu or 2 years
imprisonment
Closure of business
lawsuit
lose reputation
1. Food
business
licences
2. certification
Ⅳ of
commerci
al cookery
3. Food
handling
certificate
Food safety
practices and
general
requirements
(Standard
3.2.2)
Food
premises and
equipment
(Standard
3.2.3)
HACCP plan
Temperature
check
staff roster
Use by date
Personal hygiene,
HACCP plan,
Temperature check,
Discard unsafe product,
Report to supplier
All Queensland food
businesses, regardless of
whether they are required to
have a food business licence,
are required to comply with
the Food Act 2006 (the Act)
and the Australia New Zealand
Food Standards Code (the
Code).
All food businesses in
Queensland are required to
notify 13HEALTH (telephone:
13 432 584) when a
reasonable suspicion has been
formed that food at, or sold
from, their premises has been
intentionally contaminated.
Laboratories and food
businesses that test food and
isolate a prescribed
contaminant are required to:
 notify the Department
of Health immediately
(Food safety team at
phone [phone])
 complete the Notice of
isolation of a
prescribed
contaminant form and
send it within 24 hours
of the isolation
Read more about intentional
contamination and the
reporting requirements
Health and hygiene
responsibilities of food handlers
(Chapter 3)
Food Safety Standard 3.2.2 Food
http://www.austlii.edu.au/
au/legis/qld/consol_act/
fa200657/
https://
www.health.qld.gov.au/
public-health/industry-
environment/food-
safety/regulation/act-
standards
https://
www.health.qld.gov.au/
public-health/industry-
environment/food-
safety/regulation/roles
http://
www.foodstandards.go
v.au/consumer/safety/
faqsafety/Pages/
foodsafetyfactsheets/
healthandhygieneresp1
01.aspx
Section 33:
Sale of
unsafe food
Maximum penalty-
1000 pu or 2 years
imprisonment
Closure of business
lawsuit
lose reputation
Sales records,
staff roster,
Use by date
Section 34:
False
description
of food
Maximum penalty-
1000 pu or 2 years
imprisonment
Closure of business
lawsuit
lose reputation
Menu,
Aderverting
sign,
Recipe
HACCP plan,
Substitution for
customer,
Refund,
Follow up customer
condition
Section 35:
Handling
and sale of
unsafe food
Maximum penalty-
500 pu
HACCP plan
Temperature
check
Personal hygiene,
HACCP plan,
Temperature check,

Closure of business
lawsuit
lose reputation
staff roster
Sales records
Use by date
Discard unsafe product,
Report to supplier
Safety Practices and General
Requirements
Personal hygiene
Legislation Objective Critical
Sections/
Themes
Consequences for
non-compliance
Licences &
Certification
Codes of
Practice or
Conduct
Records Policies & Procedures Rights & Responsibilities Websites
Food
Standards
Australia
New
Zealand Act
1991
To protect
public
health and
safety by
producing
sufficient
informatio
n about
food to
help
consumers
make food.
Standard
3.2.1,
3.2.2.,
3.2.3.,
3.3.1.
In case of penalty,
there will be a fine of
1000 or more and
imprisonment of
minimum 2 years
Protecting the
health of
individuals
Food
Standards
Australia
New
Zealand
Safety 1991
(Standard
3.2.1)
(Standard
3.2.2)
(Standard
3.2.3)
Standard
(3.3.1)
Food safety records
List of suppliers
List of permissions
and licences
Quality certificates
To protect the health of
the persons by making
them aware of what to
do.
As per the Act, the rights and
responsibilities state that the
customers should be taken
care.
https://
www.health.qld.gov.au/
public-health/industry-
environment/food-
safety/regulation/act-
standards
http://
www.foodstandards.gov
.au/code/Pages/
default.aspx

Legislation Objective Critical
Sections/The
mes
Consequences for
non-compliance
Licences &
Certification
Codes of Practice or
Conduct
Records Policies & Procedures Rights & Responsibilities Websites
Privacy Act
1988
To protect the
information of
individuals.
14 Civil penalties
include of a fine of
either 500, 1000
or 2000
The
certification is
given and
regulated as
per the act.
Privacy Act 1988 Privacy records To protect the private
information of the
individuals residing in the
society.
As per the Act, the rights and
responsibilities must be
carried out.
http://
www8.austlii
.edu.au/cgi-
bin/
viewdb/au/
legis/cth/
consol_act/
pa1988108/
To review the
information of the
privacy act.
P4 No specific
penalty
No certificate is
required
The privacy act 1988 Review records Reviewing the
information of the privacy
act as and when required
The responsibility is that of
the compliance officer
http://
www8.austlii
.edu.au/cgi-
bin/
viewdb/au/
legis/cth/
consol_act/
pa1988108/
To review the laws
related to security
and privacy of
data
P6 No specific
penalty
No certificate
required
The privacy act 1988 Law
compliance
records
Present law
records
Reviewing the
information related to
the changes in privacy act
as and when required
The responsibility is of the
law officer
http://
www8.austlii
.edu.au/cgi-
bin/
viewdb/au/
legis/cth/
consol_act/
pa1988108/
To preview the
privacy statement
and declaration
26wk Civil Penalty
provisions
The
certification is
given and
regulated as
per the act.
The Privacy Act 1988 Privacy records Properly checking and
keeping record of privacy
statement and
declaration
The responsibility is of the
whole company. The
reporting has to be carried
out by the designated officer.
http://
www8.austlii
.edu.au/cgi-
bin/
viewdb/au/
legis/cth/
consol_act/
pa1988108/
Legislation Objective Critical
Sections/T
hemes
Consequences for
non-compliance
Licences &
Certification
Codes of Practice
or Conduct
Records Policies & Procedures Rights & Responsibilities Websites
Gaming self 261A Self exclusion The Gaming The Notice Self exclusion notice Key Monitoring officer http://

Machine Act
1991
exclusion,
exclusion
Notice
Self exclusion
order
Machine Act
1991
The order and orders gave to be
maintained
classic.austlii.edu.au
/au/legis/qld/
consol_act/
gma1991112/
rules
ancillary
to gaming
236 Ancillary
gaming licence
The Gaming
Machine Act
1991
Records of
Ancillary
gaming
Provisions of section
236 have to be
complied with
key Monitoring officer http://
classic.austlii.edu.au
/au/legis/qld/
consol_act/
gma1991112/
customer
liason
officer, key
monitorin
g
empoyee
158 Key Monitoring
Employee
Licence
The Gaming
Machine Act
1991
Requirements
of ending role
Change of
licence record
The licence have to be
maintained at all times
key Monitoring officer http://
classic.austlii.edu.au
/au/legis/qld/
consol_act/
gma1991112/
hours of
gaming
235 Maximum 200
penalty units
Licence of the
premises
The Gaming
Machine Act
1991
Hours record Provisions of section
235 have to be
complied with
key Monitoring officer http://
classic.austlii.edu.au
/au/legis/qld/
consol_act/
gma1991112/
Legislation Objective Critical
Sections/
Themes
Consequences for non-
compliance
Licences &
Certification
Codes of Practice
or Conduct
Records Policies & Procedures Rights & Responsibilities Websites
Liquor Act
1992
To ensure
that alcohol
is sold by
responsible
manner and
that the
possible
harmful
effects of
alcohol are
minimised
or avoided
Fine, liquor licences,
RSA
RSA certificate
of every staff,
liquor licences,
house policy
House policy,
entrance, ID check
duty of care, responsible for
ID checking, do not serve
alcohol to untoxicated,
minors must be company
with responsible adult
http://
www.austlii.edu.au/
au/legis/qld/
consol_act/
la1992107/
Copyright
Act 1968
Moral
Right
Part IX (rights associated with
other breaches) civil penalty
No licence
needed
Copyright Act
1968
Records of non
compliance
Strict compliance with
morale rights
Law officer (intellectual
property law)
http://
www7.austlii.edu.au
/cgi-bin/viewdb/au/

legis/cth/
consol_act/
ca1968133/
Patents No specific provisions Patent
certificate
Copyright Act
1968
Patent
certificate
Obtaining patents Law officer (intellectual
property law)
http://
www7.austlii.edu.au
/cgi-bin/viewdb/au/
legis/cth/
consol_act/
ca1968133/

Legislation Objective Critical
Sections/The
mes
Consequences
for non-
compliance
Licences &
Certification
Codes of
Practice or
Conduct
Records Policies &
Procedures
Rights & Responsibilities Website/References
Trademarks 198A Certificate of
consent to use
Copyright Act Own
trademark
certificates
No use of
other person
trademark
Compliance officer http://
www7.austlii.edu.
au/cgi-bin/
viewdb/au/legis/
cth/consol_act/
ca1968133/
Special
Recipes
No specific
requirements
Consent
before use
Copyright act Consent
certificates
No use of
special recipes
without
consent
Compliance officer (Intellectual property law) http://
www7.austlii.edu.au/
cgi-bin/viewdb/au/
legis/cth/
consol_act/
ca1968133/

Policies and Procedures Template
Name of
policy
Food Policy
Approved by
Last
reviewed
Section 1: Introduction
Purpose To ensure that food served and sold at the premise is safe and suitable for human
consumption.
Scope To make hospitality businesses follow safe practice when handling and storing food
to prevent the risk of harm.
Definitions HACCP: (Hazard analysis and critical control points) is a systematic preventive
approach to food safety from biological, chemical, and physical hazards in
production processes that can cause the finished product to be unsafe, and designs
measurements to reduce these risks to a safe level.
Food handling: it includes all the procedures from receiving the food to serving the
food (receiving temperature check and food inspection, appropriate storage,
appropriate preparation and properly cooked). Important to store leftovers
adequately.
Danger zone: it’s temperature range that food must NOT be kept (5 to 60 degrees
Celsius)
FIFO: First In First Out: it’s the principle of rotation of the goods when storing them.
Bringing the old ones to the front and putting the new ones on the back, so the old
once get to get used first.
Legislative
context
Food Act 2006/Food Standards Australia New Zealand 1991
Section 2: Policy
Principles Safe handling of food
Sale of food
Storage of food
Appropriate food preparation
Policy At ? hotel we believe in great food being served. But great food is little if it’s not
handled safely. We must care about the safety of the food throughout all processes,
from receiving the raw materials to when we serve the food and how we store the
remaining leftover according to Food Safety Standards and to what Food Act 2006
outlines.
This Policy is built by following these principle based on the laws in order to comply
with them.
Section 3: Procedure
Procedure When receiving the goods, it is paramount to check the labelling and packaging of the
products, to make sure the expiry date is acceptable and that they are not damaged
during the delivery or that they don’t have any defect. It is also paramount to check the

temperature of the goods by the time of the arrival to check if the goods is at the desire
temperature, as outlined in the The code for food safety.
Storage: it’s paramount to storage in the appropriate area the goods received and apply
the principle of FIFO. Important to check the temperature of the cold room and freezer
twice a day and to store raw meat at the bottom and separate from cooked meat (to
avoid leakage and dripping)
Preparation: When preparing the food for service, make sure not to keep the food to
prepare long out on the bench (raw meat for instance), otherwise it will increase the
food to go off quicker. Important is then to take the food a little bit at a time out from the
fridge and to wrap he food properly when the preparation is done. Very important is to
use the relative colour of chopping boards for whatever food you are preparing.
Cooling the food down: important is important to follow the 4 to 2 hour rule
Using appropriate method of cookery
Storing leftover at the end of the night accordingly and consuming them first thing the
next day (FIFO)
Section 4: Governance
Policy owner
Section 5: Version Control and Change History
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control
Version 1.01

Policies and Procedures Template
Name of
policy
Privacy Policy
Approved by
Last
reviewed
Section 1: Introduction
Purpose To manage all the personal or private information about individuals of the society. The
personal information about an individual must be reasonably identifiable.
Scope To ensure that the principles of the Privacy Act, 1988 are practiced and
comprehended within the barriers of the National Vocational Education Training
Organizations.
Definitions The Privacy Act, 1988 and its amendment generally regulates the use, storage,
collection and disclosure of the personal information of the individuals. The
objective of this is to access and correct the personal information. Therefore, it
requires the agencies of the Government including both larger private sector
organizations as well as the contractors involved.
Legislative
context
Privacy Act 1988
Section 2: Policy
Principles Dealing with unsolicited personal information
Open and transparent management of personal information
Use of disclosure of personal information
Security of personal information
Correction of personal information
Direct marketing
Notification of the collection of the personal information
Policy The Privacy Act, 1988 refers to the Australian Privacy Principles within the barriers
of the obligations that are legislated as an RTO. The objective of VHA is to gather
all the personal information consisting of all the existing members of the business.
The individuals will be later informed why the personal data were collected from
them. All the information collected are stored secured in a paper based information.
The electronic information is kept protected with the help of operational measures.
The information collected can be made available to the individuals within a period of
10 working days. Lastly, the collected information will be destroyed when it is not
required.
Section 3: Procedure
Procedure The policies are considered to be very significant and the practice will continue with a
high standard of care and concern in order to maintain the learner privacy of any
business. Every worker of the business is made aware of the obligations of the
principles of the Privacy Act. No learner information are generally disclosed.

Section 4: Governance
Policy owner
Section 5: Version Control and Change History
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control
Version 1.01

Policies and Procedures Template
Name of
policy
Gaming Policy
Approved by
Last
reviewed
Section 1: Introduction
Purpose To control and regulate the function of gaming machines to make sure that the public
trust and confidence in the integrity of the gaming functions is maintained. This Act
further provides for obtaining the licenses of gaming machines to the hotels and clubs
for licensing the gaming nominees.
Scope To make sure that the community and the State together are getting benefitted from
the gaming machine gambling.
Definitions The Gaming Machine Act, 1991 refers to a situation where the management uses
operation, supervision and conduct of the gaming equipment. The conduct of
gaming also includes sale and the use of gaming tokens. Thereafter, it deals with
the installation and maintenance of the gaming equipment by using the distribution
of proceeds from the conduct of gaming.
Legislative
context
Gaming Machine Act 1991
Section 2: Policy
Principles The principles of Gaming Machine Act 1991 stated that it must have all the aims and
objectives setting out the way that should be followed.
Policy The policies include reducing the harm that is caused by gambling. Minors should
not be encouraged or allowed to gamble. The gaming machines must be conducted
with prior honesty. The practices that can undermine public confidence in
community and charitable gaming have been diminished.
Section 3: Procedure
Procedure Following the policies and principles will complete the procedure. The relevant sections
of the legislation must be taken into account while dealing with games.
Section 4: Governance
Policy owner
Section 5: Version Control and Change History
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Policies and Procedures Template
Name of
policy
Cpoyright Policy
Approved by
Last
reviewed
Section 1: Introduction
Purpose To provide protection to the owner or licensee of any dramatic work, artistic, sound
recording, literary for performing and reproducing the work.
Scope To provide exclusive rights that are granted to the owner of the owner for carrying
out certain acts that is related to the work of copyright. The nature of copyright is to
provide protection and right to the owner.
Definitions The Copyright law of Australia explains the legally enforceable rights of the creators
of the creative and artistic works under the Australian law. This act protects an
individual by virtue of regulations in force as per the Nationality and Citizenship Act.
Legislative
context
Copyright Act 1968
Section 2: Policy
Principles This act lays down the principles that are set for protected material in all kinds of
dramatic, literary, artistic and musical works. It also governs and protects broadcasts
and films. These two categories are protected as per the Copyright Act, 1968. Exclusive
rights are vested with the copyright owners. Generally, it promotes and provides culture,
information, learning, ideas and knowledge.
Policy The rights and responsibilities of copyright must be addressed.
The developments related to copyright must be monitored externally.
The support systems and processes that facilitates the compliance of copyright
should be developed and implemented.
The individuals must follow the mentioned policies and principles of the Copyright
Act, 1968.
Thereafter, the individuals should be aware of their necessary obligations and rights
in relation to copyright.
Section 3: Procedure
Procedure The regulations as mentioned in the Act must make provision as related to the
procedure in connection with stating the references and applications to the Tribunal. The
purpose of procedures of copyright is applicable to all the individuals and workers of an
organization. It includes compliance, statutory licenses, music license, moral rights and
infringements.
Section 4: Governance
Policy owner

Section 5: Version Control and Change History
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control
Version 1.01

Policies and Procedures Template
Name of
policy
Liquor Policy
Approved by
Last
reviewed
Section 1: Introduction
Purpose To regulate the liquor industry and al the areas of the licensed premises by reducing the
harm and rate of alcohol abuse that generally results in associated violence.
Scope To regulate and facilitate the development of tourist, liquor and the industries of the
State. Flexible and a practical system must be provided for regulating the liquor
industry for the State.
Definitions The aim and objective is to regulate the liquor industry to reduce or decrease the
harm that is caused due to alcohol misuse and abuse. The act further regulates the
supply of liquor in Queensland both wholesale and retail to the producers of liquor
who must have it licensed as per the provisions of the act.
Legislative
context
Liquor Act 1992
Section 2: Policy
Principles The basic principle of this Act is related to the supply and sale of the liquor. For selling
liquor, an individual must have the license. He can use this license for the supply of
liquor as well. The Act thereafter states that the principles must be promoted so that
they are followed.
Policy The policies of the Liquor Act, 1992 has a set of policies that must be followed by
every individual dealing with alcohol. Individuals below the age limit of 21 will not be
served alcohol in Queensland. Sellers selling the products must obtain a license
first. Selling of alcohol without the license is considered to be as illegal.
Section 3: Procedure
Procedure Liquor Act, 1992 lays down a few guidelines that include its policies and principles. Both
the principles and policies should be followed as it has been mentioned and stated in
the legislation. The procedure will be completed once all the relevant sections of the
above mentioned act are maintained.
Section 4: Governance
Policy owner
Section 5: Version Control and Change History
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control
Version 1.01

Policies and Procedures Template
Name of
policy
Approved by
Last
reviewed
Section 1: Introduction
Purpose
Scope
Definitions
Legislative
context
Section 2: Policy
Principles
Policy
Section 3: Procedure
Procedure
Section 4: Governance
Policy owner
Section 5: Version Control and Change History
Version
control
Version 1.01