Food Safety Plan at Workplace

Running head: FOOD SAFETY PLAN AT WORKPLACE
FOOD SAFETY PLAN AT WORKPLACE
Name of the Student
Name of the University
Author Note

FOOD SAFETY PLAN AT WORKPLACE1
Food safety plan
Purpose of this manual
This is the Food safety plan of Pho Anh Restaurant. The development of food safety programs
based on the principles of the hazard analysis critical control point (HACCP) system is the
most effective way of ensuring food safety. This manual is intended to be a very general guide
for HACCP-based food safety programs and will show you how all the parts of the food safety
program come together.
This manual is an example of a HACCP-based food safety program for food service processes
that include:
 cook serve
 cook chill reheat serve (not extended shelf life cook chill).
We have taken every effort to ensure that the sample guidelines in this manual meet the
minimum standard for food safety for the processes described. However, when using these
guidelines you need to undertake your own research to be assured that you have met current
food safety standards and industry codes for the operations undertaken by the business for which
you work.

FOOD SAFETY PLAN AT WORKPLACE2
How to use this manual
This manual is divided into six sections:
Section 1: Manual Introduction
Section 2: Standard Operating Procedures
Section 3: Process Control Using HACCP
Section 4: Work Instructions
Section 5: Monitoring Forms for Supervisors
Section 6: Check Sheets for Staff
Each section of the manual starts with an explanation of the purpose of the guidelines or
information found within that section.
At risk persons
A number of risk groups vulnerable to food-borne Listeriosis, generally a contamination of
seafood, have been identified. At risk persons in a health care institution include:
 the sick, and people with a weak immune system
 frail elderly
 infants and babies in hospital
 pregnant women.
If you are serving food to at risk persons then you will need to check your State or Territory food
legislation. If the legislation includes a code of practice to address the issue of contamination of
seafood with Listeriosis, than you need to develop strategies within your food safety program to
include this code.

FOOD SAFETY PLAN AT WORKPLACE3
Definitions
AQIS Australian Quarantine and Inspection Service.
Audit An independent check of a food safety system to
show that introduced procedures are being
followed and that the system achieves its aims.
Calibrate A check that measuring equipment is working,
eg thermometers.
Control measure A measure taken to control a food safety hazard,
eg time and temperature limits.
Control Point (CP) A point in the food production process at which
control measures are advisable. However, loss
of control may not lead to an unacceptable health
risk. This process may be monitored.
Core product temperature The internal temperature of a product. It is taken
at the thickest point.
Corrective action Corrective action is the set of procedures to be
followed when a variation occurs in the
production process, for example when the
internal temperature of cooked roast chicken has
not reached 75ºC, the corrective action is to
return it to the oven and bring up to temperature.
Critical Control Point (CCP) A point in the food production process at which
loss of control may result in an unacceptable
health risk. This process must be monitored.
Critical limit The minimum standard (of the control measure)
that has to be met to control the hazard, eg
cooking to 75C.
Cross-contamination The transferring of micro-organisms from raw
foods (usually animal foods) to cooked or ready
to serve foods.
Egg based products All foods consisting predominantly of, or
thickened with, eggs.
Food handling Basic handling and inspection, preparation,
cooking, cooling, processing, display, packaging,