Food Safety Planners. FSP2023
Starting in 2023, We began to develop a new approach to Food Safety Planning.
A more open and user friendly style, that puts your staff in control with a full understanding for the need for a Food Safety program and how to use it effectively.
Your customised Food Safety Program will not only be a set of rules to guide your establishment to a successful outcome, but it will help your staff understand the process and the reasons for the Program.
What is
A 'Food Safety Program'?
Most food businesses are required to have a food safety program based on the principles of HACCP (Hazard Analysis and Critical Control Points).
The food safety program is to be implemented and reviewed by the food business, and is subject to periodic audit by a suitably qualified, government appointed food safety auditor.
Under Standard 3.2.2A from 8 December 2023
food businesses that process potentially hazardous food, and serve it ready-to-eat, must be able to show their food is safe.
This is to ensure businesses are actively monitoring and managing key food safety risks related to food temperature control, food processing, and cleaning and sanitising, which are critical for food safety.
The requirement can be met by maintaining records or demonstrating to authorised officers that the business is safely receiving, storing, processing, displaying and transporting potentially hazardous food, and cleaning and sanitising.
Food Safety Programs are based on Standard 3.2.1 Food Safety Programs
This Standard is based upon the principle that food safety is best ensured through the identification and control of hazards in the production, manufacturing and handling of food as described in the Hazard Analysis and Critical Control Point (HACCP) system, adopted by the joint WHO/FAO Codex Alimentarius (Food Code) Commission, rather than relying on end product standards alone.
This standard enables states and territories to require food businesses to implement a food safety program based upon the HACCP concepts.
Standard 3.2.1 is one of the national food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code (the Code) that outline the responsibilities of food businesses—for premises, equipment and food safety practices—to ensure that the food these businesses produce is safe.
https://www.foodstandards.gov.au/business/food-safety-standards/standard-321-food-safety-programs
Your Food Safety Program will be developed to document responsibilities and procedures required to reduce the risk of food contamination, prevent food poisoning and assist you to comply with current and new food safety legislation.
The policies and procedures in the Food Safety Program are the support programs for the HACCP System and are designed to control the identified risks in the initial food safety audit conducted by the HACCP Team.
The program covers the catering operation at your business.
The procedures and policies will be periodically reviewed taking team structure, menu content, processes, and equipment and work practices into consideration.
The content of the Food Safety Program provides the basis for the legal concept of due diligence and includes a number of records which can be used to demonstrate evidence of correct procedures and practice being employed for food safety.
What is
‘Codex HACCP’?
Codex HACCP’ is the HACCP system specified within the Basic texts on food hygiene, third edition.
This document was developed by the Codex Alimentarius Commission (Codex).
Codex was created in 1963 by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) to develop international food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme.
The term "Codex Alimentarius" is Latin and means
"food code”
The Codex Alimentarius, or "Food Code" is a collection of standards, guidelines and codes of practice adopted by the Codex Alimentarius Commission. The Commission, also known as CAC, is the central part of the Joint FAO/WHO Food Standards Programme and was established by FAO and WHO to protect consumer health and promote fair practices in food trade.
This has become the global reference on food standards.
The HACCP system specified within the Basic texts on food hygiene is therefore the international reference to HACCP.
The term "food standards" is used in its generic sense and includes all categories of Codex texts, i.e. standards, recommended codes of practice and guidelines.
However HACCP accreditation isn't always mandatory-
A functioning Food Safety Program is a mandatory requirement for most food businesses and is a step in the direction of HACCP Accreditation. should you choose to peruse such.
The Codex HACCP system consists of the following seven principles:
They constitute systematic approach to the identification, evaluation, and control of food safety hazards
The following steps contain links to FAO, Food and Agricultural Organisation of the United Nations.
It Specifies 12 steps (7 HACCP Principles) for the creation and implementation of a food safety program
Step 1 - Create a HACCP Team (Food Safety Team)
Step 2 - Describe product
Step 3 - Identify intended use and users
Step 4 - Construct flow diagram
Step 5 - Audit and verify flow diagram
Step 6 - Principle 1: Conduct a hazard analysis.
Step 7 - Principle 2: Determine the critical control points (CCPs).
Step 8 - Principle 3: Establish critical limits.
Step 9 - Principle 4: Establish monitoring procedures
Step 10 - Principle 5: Establish corrective actions.
Step 11 - Principle 6: Establish verification procedures.
Step 12 - Principle 7: Establish record-keeping and documentation procedures.
Information sourced from FAO website 2023.
Direct links are available with a click on each step..