NSW OoSport Food Safety Program Implementation Training - PowerPoint Presentation

1. NSW OoSportFood Safety Program Implementation TrainingKirwin HammanLead Food Safety AuditorThe Environmental Health Consultancy Pty Ltd

2. Course LogisticsThe training will go for 4 hours.Please ask questions at any time.Will receive certificates from the training.At the end of the session, you will be able to: State the main requirements within the NSW OoSport food safety program.Describe how to complete all monitoring records n the NSW OoSport food safety program.

3. NSW OoSport Food Safety Audits 2021

4. NSW OoSport Food Safety Program

5. Expectation for your siteAfter this training: -Implement the food safety program OoS starting by the 31st October 2022.2023 visits include further training and an audit with a score (100%).2023 we will conduct a “dummy run” due diligence exercise.

6. Changing the ways NSW OoSport operate catering servicesOne of the biggest risk on the siteImplementing a system that should have been done years priorEmbrace it and provide feedback for continuous improvement

7. Legal RequirementsFood Act 2003The purpose of the Act is to ensure that food for sale is both safe and suitable for human consumption. It also prohibits any misleading conduct surround food. Food Regulations 2015Which aims to reduce the incidence of foodborne illness linked to certain food sectors in NSW.Food Standards CodeThe Food Standards Code includes standards for food additives, food safety, labelling and foods that need pre-approval such as GM foods.

8. Food poisoning statistics in Australia231,500 food businesses in Australia2.3 million cases – estimate 19973.1 million cases - estimate 20053.5 million cases - estimate 20063.8 million cases - estimate 20094.0 million – estimate 20124.0 million – estimate in 20153.5 million – estimate 20200.02% of foods cause food poisoning19 deaths since 1985

9. Food poisoning statistics in Australia

10. Main reasons for food poisoning - 2019

11. Definitions

12. Critical limits for the NSW OoSport FSP

13. Perth eatery Arirang Korean BBQ restaurant and cafe convicted again over food safety breaches

14. A popular Perth eatery has been named and shamed after multiple breaches of the Food Act.Arirang Korean BBQ restaurant and cafe will have to cough up fines totalling $45,000 plus court costs of $2500 after a string of convictions late last month.The restaurant, owned by Silver Vision Pty Ltd, was found to have failed on a number of fronts: not storing food in a way that would prevent contamination, not maintaining a standard of cleanliness, and not maintaining the premises in a good state of repair.It was also fined for not ensuring its food handlers had adequate skills and knowledge in food safety and food hygiene.

15. Approved SuppliersAll food suppliers from 801.All food suppliers to be included on the approved supplier list.Certificates required.HACCPISO 22000:2018NSW Food Authority License

16. Food Deliveries

17. Food DeliveriesOnly need potentially hazardous foods or frozen foods (not low risk foods)Check one food per delivery (separate foods if delivery has both cold and frozen items)

18. Record: 1 Daily Monitoring Record Food Delivery Temperature (potentially hazardous foods 5C or below / frozen foods - Hard Frozen (H/F) (packaging standards include in date,packaging in good condition, ingredient listings legible). No requirement to record low risk foods.Corrective Actions 1 = Reject product 2 = Contact supplierSupplier NameFoodTemperaturePackaging Standards  Corrective ActionSign      1 2 

19. Labelling requirementsName of foodList of ingredients in descending order of weightWeight of productNutritional informationBest before or use by datesCompany detailsIdentification of food allergies and intolerancesStorage condition or requirements

20. Food Storage

21. Record: 1 Daily Monitoring Record  Food Storage Temperatures (cool rooms 5C or below / refrigeration units 5C or below / freezers -15C or colder) Temperatures are to be taken using a probe thermometer and checking the temperature of water in the cool rooms and fridges or oil in the freezers. DO NOT USE GAUGES.All Corrective Actions 1 = Place out of order 2 = report to maintenance 3 = dispose of food 4 = relocate food to another unitUnitTempCorrective ActionsSign   1 2 3 4  

22. Defrosting

23. Record: 1 Daily Monitoring Record  Defrosting Temperatures (only record potentially hazards foods - ready to eat cold 1C to 5C) Corrective Actions 1 = final temperature too high - reject productFoodFinal TempCorrective ActionsSign    1 

24. Colour Coded Boards

25. Salad & Sandwich PreparationPotentially hazardous foods onlyRecord 1 - Daily Monitoring Record

26. Sandwich / Salad Preparation Temperature (only record potentially hazardous cold food batches maximum time at room temperature is 4 hours and then needs to be disposed of) Corrective Actions 1 = preparation time over 1 hour - reject productFoodStart Time Finish TimeCorrective ActionsSign     1 Record: 1 Daily Monitoring Record  

27. Food Washing

28. Record: 1 Daily Monitoring Record Food Wash – Only for melon washing. (Chlorine ppm100 for exactly 5 minutes) (Acid wash pH3 or below for exactly 1 minute) Corrective Actions 1 = Reject product 2 = Contact supplierFoodppm StrengthContact Time (in minutes)Corrective ActionsSign     1 2 

29. Cooking / Reheating / Hot Holding

30. Heat Treatment Temperature (cooking of potentially hazardous foods 75C or above / reheating of potentially hazardous foods 75C or above)Corrective Actions 1 = Dispose of product. First Plate Temperature (hot foods 60C or above / cold foods 5C or colder) Corrective Actions 1 = Dispose of product. Only record potentially hazardous foods such as meat, rice, dairy, seafood, or fish dishes. BreakfastFoodCook / Reheat TempCorrective ActionsSign   1   LunchFoodCook / Reheat TempCorrective ActionsSign   1  DinnerFoodCook / Reheat TempCorrective ActionsSign   1 Record: 1 Daily Monitoring Record  

31. CookoutPacking and transporting potentially hazardous foods 5°C or colder. Ensure that any raw foods, ready to eat foods and allergen free foods are kept separate to eliminate any cross-contamination risks. Potentially hazardous foods 75°C or above. Keep foods off the ground.Separate colour coded tongs – raw / cooked foods / allergen free foods.Probe thermometer and wipes.Cooking equipment is to be cleaned thoroughly after each use.All items to be cleaned in the scullery dishwasher.Storage of cooking equipment.Cleaning of BBQ’s.Foods not used to be disposed of.Provide a hand sanitiser and servettes for hand hygiene.Provide a quat sanitiser.Waste bins.No use of sticks.No smokers.Record 3 – Cookout Record.

32. Record: 3 Cookout RecordSite Name: _____________________________________Date: ____________________Program Staff Name: _____________________________________________________ Catering Staff Name: ___________________________________Client Name: ________________________Number of Clients: ___________________Critical Limits: Maximum time for foods taken from the kitchen to service during the cookout is 4 hours.All foods are fully covered. Allergen meals are separated.RequirementTime Responsibility Time foods taken from the kitchen Catering Team Time food was served (last plate time) Program TeamRequirement at the cookout location – Program StaffYes (tick) No (cross)  All foods are fully covered   Probe thermometer and wipes available    Allergen meals labelled & separated; designated equipment assigned   No signs of pest activity in or directly around the food   Suitable supply of serving utensils   Hand sanitiser, servettes, gloves and waste bags available   Quat sanitiser available at 100ppm  All equipment in good working condition and is fit for purpose  Temperature (cooking of potentially hazardous foods 75°C or above)List of Food Catering StaffRaw Temperature of Food Catering StaffCooked Temperature of FoodProgram Staff    

33. Cooling of FoodsManual Cooling: 60ºC to 21ºC or below within 2 hours, then 21ºC to 5ºC or below within a further 4 hours (total 6 hours).Blast chiller: 60ºC to 5ºC or below within 2 hours.Record 1 Daily Monitoring Record.

34. Cooling Temperature (cooling of foods 60C to 21C or below within 2 hours and then to 5C or below within a further 4 hours (total 6 hours).Only record potentially hazardous foods such as meat, rice, dairy, seafood, or fish dishes. Corrective Actions 1 = Dispose of productFoodStart TimeStart TempTemp After 2 hrsTemp After 6 hrsCorrective ActionsSign         1 Record: 1 Daily Monitoring Record  

35. Food Display & ServicePotentially hazardous hot foods: 60ºC or abovePotentially hazardous cold foods: 5ºC or belowProtect food from contaminationIndividual service utensilsLabel of foodsAllergen signageTime controlRecord 1: Daily Monitoring Record

36. Record 12 – Bain Maire Signage

37. Calibration & Use of Thermometers

38. Record 2: Calibration RecordSite:     DateThermometer Identification (Serial number)Ice Slurry-1C to +1CBoiling Point99C to +101CCorrective ActionSign                 1 2    All handheld probe thermometers are to be internally calibrated each month using both the ice slurry and boiling point methods.  The result of the ice slurry test should be -1C to +1C. The result of the boiling point test should be 99C to +101C. Corrective Actions: 1 = dispose of probe thermometer and replace with new thermometer 2 = calibrate the new probe thermometer before use.

39. Personal HygieneWash hand basins (water at 38°C within a 30 second period)Soap &paper towels Single wedding ringBlue band-aidsPersonal belongingsHead coveringUniformsReporting of illnessesFalse nailsVisitors

40. Pest Control Professional insurancesPest control technician licensesRodent bait mapService reportsPesticide SDS’sInsect machines 1.5 metres away from any food or equipmentPest sighting (Record 7 Corrective Action Record

41. Record 7: Corrective Action Record This document is to be completed by a staff member when there is a non-conformance identified in the kitchen areas. This could include pest activity, breakdown of equipment, structural defects, product recalls or non-compliances to the food safety program. If non-conformances are rectified immediately, they should still be recorded on this record for traceability and due diligence.Date reported Non-ConformanceCorrective action undertakenDate closedSign           

42. Cleaning & SanitationCleaning schedulesSanitizer 100ppm or above (test strips)SDS’sChemical containers labelledAnnual chemical safety trainingDishwasher temperatures 82oC or aboveRecord 1 Daily Monitoring Record

43. Record: 1 Daily Monitoring Record  Dishwash Temperature (final rinse cycle to be 82C or above) GAUGE can be used for this monitoring.Corrective Actions 1 = Place out of order 2 = report to maintenance 3 = items washed manually with a detergent and quat sanitiser at 100ppm or above 4 = relocate washing to another dishwasherUnitTime AM/PMRinse Cycle Temp Corrective ActionsSign     1 2 3 4  

44. Cleaning Schedule (sign once to verify all items are in a clean condition) – refer to Record: 8 for cleaning and preventative maintenance scheduleItems to be checked & cleaned FloorsWalls WindowsOvensMops / bucketsProbe thermometersWalls  DoorsFryersCutting boardsFood gratersCeilingShelvingFood mixersKnivesSpatulasLight coversExtraction hoodsContainersRobot coupeHand mixersWash hand basinsFilters to hoodsGrillsStick blendersDry stores areaSinksPreparation tablesBain mairesToastersCutleryCoolrooms (inside and outside)DishwashersScullery Hot boxesCupsFreezers (inside and outside)Prewash hosePlatesIce machinesMeat SlicerFridges (inside and outside)Fly screeningBlast chillerCan openersBrat panSite specific items to be cleaned      Signature and tick to verify cleanliness  

45. MaintenanceReactive maintenancePreventative maintenanceRecord 7 – Corrective Action Record

46. Record 7: Corrective Action Record This document is to be completed by a staff member when there is a non-conformance identified in the kitchen areas. This could include pest activity, breakdown of equipment, structural defects, product recalls or non-compliances to the food safety program. If non-conformances are rectified immediately, they should still be recorded on this record for traceability and due diligence.Date reported Non-ConformanceCorrective action undertakenDate closedSign           

47. Record 8: Cleaning & Preventative Maintenance Schedule Item requiring cleaning(Create a list of items for your Site)FrequencyWhom ResponsiblePrint NameSignature CheckCommentsYearlyThere will be other items of equipment not listed above that will fall under this category. This includes any equipment in the kitchen area which requires servicing to ensure ongoing condition.Potable water supplies.      Drainage and waste disposal.       Fridge.      

48. Glass

49. Wood Wooden coffee/tea stirrers.Wooden handled equipment.Wooden handled equipment if it is in good condition and varnished to provide a smooth non-absorbent surface.Wooden skewers that can be used for Cookouts.

50. Food Safety Training Record 4 – Food Safety Induction Declaration Record 6 – training requirements by role Food safety training (4 weeks from day of starting)Induction food safety training (1st day)At least one food handler must have the NSW food safety supervisor training certificate.

51. Use of EggsAll raw eggs require cookingCan use pasteurized eggsMaking mayonnaise / bearnaise / hollandaise with raw eggs is not allowedCooking: 75ºC or aboveEggs – white firm (WF)

52. Food Allergies & IntolerancesCereals containing glutenCrustaceansMolluscsEggsFishPeanutsSoybeansMilk (including lactose)NutsSesame seedsSulphur dioxide and sulphitesLupins

53. Food Allergies & IntolerancesAllergen Matrix RecordCleaning & sanitizingSeparate equipment Changing oil to fryersTrainingSignageSpecific apron and glovesLabelling allergen ingredientsLabelling of prepackaged foods

54. Day of Service (Monday) – the actual template is an interactive pdf, I have put this into a word document for consultation purposes only, please leave your comments here.

55. Recalls https://www.foodstandards.gov.au/industry/foodrecalls/recalls/Pages/default.aspx

56. Recent Food RecallsUndeclared allergen (peanuts)

57. Food Bank

58. Food brought to the site from client familyFoods are to be labelled, date made/prepared, name of food/meal and the name of the client, placed on the food. Food to be stored in a sealable container or in original packaging.These foods are to be stored in a designated area identified by the site.All fresh and refrigerated meals must be consumed by the client within 48 hours of the meal being prepared from home. All hazardous foods or meals including hazardous foods must be temperature checked and recorded in Record 1 – Daily Monitoring RecordAll hard frozen (HF) meals received have a shelf life of 3 months. This will involve the catering team checking the temperature or completing a visual check that the meals are HF, this is the same process when we receive a food delivery from our suppliers. This is to be recorded in Record 1 – Daily Monitoring RecordIf the food is reheated by an OoS staff member then the temperature must be recorded on Record 1 – Daily Monitoring Record. Record 13 – Parent Information & Indemnity – Food brought into the site from the client

59. Packed MealsFoods prepared for excursions & travel.Cold foods salads, sandwiches and wraps (potentially hazardous foods).Group name.Label & date.Time to be consumed by.

60. Food ComplaintsAlleged food poisoningAlleged physical contaminationAlleged chemical contaminationAlleged allergic reactionsRAPID

61. Internal Food Safety AuditTwice annually and recordedCovers all food operations and food safety documentationAction plan to be developed within 7 days from the auditRecord 5 – Internal Food Safety Audit

62. Review Record 10 – Review RecordComplaints

63. Record 10: Review RecordFrequency: Annually. This record is to review the food safety program to ensure accuracy, compliance with the law and consistent with the operations within the Site.Program ComponentXObservations / Corrective Actions1. Is the food safety program safe operational procedures and Allergen Free Meals Standard Operating Procedure still accurate to current operations?   2. Do any of the food safety monitoring forms used in the food safety program require changing?   3. Are the training requirements still relevant and covering what we need both internally and externally?   4. Are the food safety hazards, risks, controls and corrective actions still accurate and relevant?   5. Are all HACCP audit tables still accurate?   Food Incident ManagementNumberRequired change to FSP Y/NWhat is the change?Training requirements, have they changed? Y/NWhat is the change?Is their further action required? Y/NWhat is the further action?Number of incidents recorded for the year?       Number of near misses recorded for the year?       Review SummaryDocument to be changedReason for the changeWhat is the change?1. Details of food safety program changes. (Please include the reason for the change and what is the change).   2. Details of food safety monitoring forms changes. (Please include the reason for the change and what is the change).   Date of Review:Reviewer Name:Reviewer Signature:   

64. Food Safety NoticeboardList of the Catering team at the site.List of all current and relevant food safety laws within NSW.A copy of the minutes from the last site meeting where food safety was discussed.A reporting of illness sign reminding staff to report any symptoms of food poisoning or sickness.Include a link to this program and the allergen free meals standard operating procedure.

65. Record Keeping The monitoring records are a legal document Monitoring records demonstrate that the facility is maintaining food safety standards / due diligenceClear, true and correctLegible No dittos, an entry for each line A signature to be completed against each entry Only black or blue pen Decimal points Corrective actions Maintain the completed monitoring records for 12 monthsTRIM (scanned)

66. Any questions?Thanks for your time!