Food Safety Plan for Pho Anh Restaurant: DHM, SITXFSA004

This project is a comprehensive food safety plan designed for Pho Anh Restaurant, focusing on the application of Hazard Analysis Critical Control Point (HACCP) principles. The plan outlines standard operating procedures, identifies critical control points, and details corrective actions to mitigate potential food safety hazards. It includes definitions of key terms like "critical limit," "cross-contamination," and "potentially hazardous foods," ensuring a clear understanding of food safety protocols. The plan also covers organizational responsibilities, including the roles of the owner, manager, and kitchen staff, as well as the composition of the HACCP team. It emphasizes the importance of staff training, personal hygiene, and maintaining accurate records. The document provides a sample policy amendment register and a commitment to providing customers with safe food. Finally, it references relevant legislation and Australian standards to ensure compliance. The plan aims to ensure food safety throughout the food production and service processes.

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

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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.

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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.

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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,

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storage and transportation.
Food safety control method Methods and procedures used in the workplace
to control food safety hazards include both
support programs and specific hazard control
limits or requirements. Typical examples of
support programs include product recall,
cleaning schedules, pest control programs,
personal hygiene practices, calibration
procedures and related operating procedures.
Food Safety Manual The key document for a food safety program. It
demonstrates how processes are analysed to
identify potential hazards and how each potential
hazard may be controlled. It contains all the food
safety instructions for staff, suppliers and
contractors and details the responsibilities of all
workers to ensure that food safety is maintained.
HACCP HACCP stands for Hazard Analysis Critical
Control Point. HACCP is a system that records
critical points throughout the process of food
production and could be applied to any food
service operation.
Hazard A biological, chemical or physical risk that may
cause a food to become unsafe.
Impervious Refers to a type of surface that does not allow
fluid to pass into it.
Non-hazardous foods Foods that do not normally support the growth of
food-poisoning bacteria, such as:
 fruit

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 vegetables
 unfilled cakes and pastries
 dry stores, eg flour, sugar, rice etc.
Policy Amendment Register A register where changes to the food safety
program are recorded.
Potentially hazardous foods Foods that are capable of supporting the growth
of food-poisoning bacteria:
 meat
 fish
 chicken
 smallgoods
 milk
 milk products
 cream
 eggs — out of their shell
 cooked rice
 cooked pasta
 soy bean products
 salads
Ready to cook hazardous foods Foods that require cooking and are capable of
supporting the growth of food-poisoning
bacteria:
 meat
 chicken
 fish
Ready to serve hazardous foods Foods that do not require cooking and are
capable of supporting the growth of food-
poisoning bacteria:
 meat (for raw meat dishes)
 fish (for raw fish dishes)
 smallgoods
 milk
 milk products
 cream
 eggs — out of their shell
 cooked rice
 cooked pasta
 unpasteurised fruit juice
 soy bean products
 salads

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Sanitise To reduce micro-organisms to a safe level.

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Sample policy amendment register
This register is used to note any amendments, updates or improvements made to the Food Safety
Manual. The Manager has responsibility for maintaining this register and communicating these
changes to staff.
Amendments Register
No. Date Subject Page
No. Approval Comments

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Our commitment to food safety
Most Food Safety Manuals start with a statement of the organisational philosophy and
responsibilities to food safety as well as identification of the members of the HACCP team.
Consider this example:
This business firmly believes in providing its customers and staff with a safe food
product.
This business wholly accepts its legal duty to comply with the National Food Safety
Standards and all related legislation. We expect all suppliers to also have this
philosophy.
Our staff members are expected to abide by the policy and all procedures and codes of
practice set down by the management. It expects that they will make every effort to
maintain all written procedures.
It is the aim of our business to operate all food production and food service with due
diligence which is regarded as a top priority.
Name of Business- Pho Anh Restaurant, Camberwell, Melbourne
Signed ______________________________ (Proprietor/Owner/Manager)
Date _________________

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Organisation responsibilities and duties
The owner will:
 be responsible for implementation, control, monitoring and review of this policy
 ensure that all staff are trained in the food handling techniques and the requirements of food
safety
 be qualified to implement and review the Food Safety Policy regulations and practices
 ensure that all records and systems in relation to food safety are maintained and filed.
The manager will:
 be responsible for the day-to-day implementation and control of food safety
 ensure that all records and systems in relation to food safety are maintained
 ensure that staff will follow all personal hygiene rules
 ensure that all work areas are kept clean and free from pests
 ensure that all staff are trained in the food handling techniques and the requirements of the
food safety policy
 be qualified to implement and review the food handling techniques and the requirements of
the food safety policy.
All kitchen staff will:
 be responsible for food safety in the kitchen, preparation and storage areas
 be qualified to implement the food handling techniques and the requirements of the food
safety policy
 complete all records and systems in relation to food safety in the kitchen, preparation,
receiving and storage areas as directed
 abide by all personal hygiene rules
 report incidents that impact on the quality of food, to the manager (eg sightings of pests,
malfunctioning or defective appliances, etc)
 keep all work areas clean and free from pests
 be trained in food handling techniques and the requirements of the food safety policy
 report to the manager if they are suffering from any communicable disease.
Other staff (eg assistants, bartenders, waiters, cleaners) will:
 be responsible for food safety during service
 abide by the Food Safety Policy regulations and practices
 abide by all personal hygiene rules
 keep work areas and equipment clean
 report incidents that impact on the quality of food, to the manager (eg sightings of pests,
malfunctioning or defective appliances, etc)
 report to their supervisor if they are suffering from any communicable disease.

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The HACCP team
The following staff members are responsible for the implementation of the HACCP-based food
safety program at this business: (This information is provided as a guide only).
 The owner (in conjunction with the manager) will coordinate the development of the food
safety program.
 The manager will coordinate the development of the food safety program.
 Staff representatives (ideally one from each section, eg kitchen, bar, wash up, store,
cleaning) will play an important role in the team by advising on operation issues related
to the food safety program.
 External expertise, eg consultant, food technologist or microbiologist, qualified in their
field and in the principles of HACCP-based food safety programs will play an important
role in the team by advising on issues related to the food safety program.
Note: The size of the team will vary, depending on the size of the business. Where the food
establishment is small, the proprietor or manager may undertake all of the above roles and be
solely responsible for the coordination and implementation of HACCP.
These persons will combine their skills and undertake training to:
 identify potential hazards associated with all aspects of food and beverage preparation
 assign levels of severity of risk based on previous experience
 recommend controls, specifications and procedures for monitoring and verification in line
with the Australian standards and government regulations
 recommend appropriate corrective actions, including training for all staff, when deviations
occur
 be familiar with, or be able to research, all relevant legislation/technical information related
to the food safety plan.