Food Safety Policies and Procedures

Serving safe food is vital to our establishment's success. A well designed, food safety program can help protect our establishment's employees, customers, and reputation. When food is handled safely, its quality is preserved. Safe food handling will help maintain the appearance, flavour, texture, consistency, and nutritional value of food. Food that is stored, prepared, and served properly is more likely to provide the quality our customers deserve and demand. Safe food handling can also lead to lower down our wastage and be helpful in supporting environmental health.

Our food safety program includes all components outlined. In addition, for the program to be successful, we have support programs established, such as cleaning and sanitation, personal hygiene etc. These will serve as a solid foundation to the effective implementation of a food safety program.

Our Food Safety Program includes:

·         HACCP Team

·         Scope and Purpose

·         Product Description and Intended Use

·         Process Flow Chart

·         Hazard Analysis

·         Hazard Audit Table


Food Safety policies and procedures for Murray's Café

Policies:

Effective food safety practices:

·         Reflect the Food Safety Standards for Australia in relation to safety practices, premises and equipment standards

·         Reinforce consistent food safety practices in the service

·         Educe the risk of potential food-borne illnesses

·         Identify potentially hazardous foods

·         Are regularly reviewed; and

·         Comply with legislative requirements whilst maintaining a flexible approach to meet best practice

·         Wash hands before food preparation

·         Cleaning food preparation area before, during and after use

·         Using colour-coded chopping boards in order to prevent cross contamination of raw food

·         Avoiding the contamination of one work area to another by having specific cleaning implements for a specific area

·         Ensuring food is always served in a hygienic way for example, washing hands prior to serving

·         Food, using tongs and serving utensils

·         Clean tables with detergent and warm water and dry after mealtimes

Procedures:

·         Don’t leave perishable foods in the temperature danger zone for longer than 2 hours

·         Keep cold food in a fridge, freezer, below 5℃ until you are ready to cook or serve, eg if you are serving salads keep them in the fridge until ready to serve

·         Keep hot food in an oven or on a stove, above 60℃ until you are ready to serve

·         Never defrost hazardous foods on the bench top. Foods should be defrosted overnight in the fridge or in the microwave

·         Use a thermometer to make sure your fridge is below 5℃. Don’t overload refrigerators, as this reduces cooling efficiency

·         Store dry foods in sealed, air-tight containers

·         Any food removed from its original container must be stored in a container with the used by date of the food written on it

·         Ensure the food storage area is well cleaned, ventilated, dry, pest free and not in direct sunlight

·         Prevent pests by cleaning spills as quickly as possible and removing garbage/waste frequently

·         All foods are wrapped, covered, dated (used by date and open date) and labelled

·         Store foods on shelves, never on the floor

·         Store raw and cooked foods separately. Never store raw foods on top of cooked foods as juices may drip down and contaminate the cooked food

·         Store food once it has sufficiently cooled down. Foods cool quicker in smaller, shallow containers

·         Fridges and freezers need to be cleaned regularly and fridge door seals checked to be in good repair

·         The operating temperature of the fridge and freezer need to be checked regularly and a record kept of this

Organisational procedures for packaging food

Part 1: Food safety procedures relating to packaging food

Selecting packaging material: The company selects food-grade packaging materials that are safe and suitable for packaging frozen pizzas.

Inspecting packaging material: The company inspects the packaging material to ensure that it is free from defects and contaminants.

Cleaning and sanitizing packaging equipment: The company cleans and sanitizes the packaging equipment to prevent cross-contamination and to ensure that the pizzas are packaged in a safe and hygienic environment.

Conducting packaging line inspections: The company conducts regular inspections of the packaging line to ensure that it is operating properly and to identify and correct any potential issues that could compromise the safety and quality of the pizzas.

Implementing quality control measures: The company implements quality control measures throughout the packaging process to ensure that the pizzas meet the required standards for safety, quality, and labeling.

Training employees: The company provides training to employees on proper handling and packaging procedures to minimize the risk of contamination.

Part 2: Procedures relating to referring food quality or equipment problems and selecting packaging materials

The following procedures will help ensure that Murray’s Café maintains a high standard of food quality and safety in their packaging operations, and that any problems or faults are identified and rectified promptly.

Selection of food for packaging:

1.1. Only select food items that meet quality requirements for packaging.

1.2. Check the expiry date of the food items before selecting them for packaging.

1.3. Use appropriate packaging materials based on the type of food item.

Referring food quality or equipment problems:

2.1. If any food quality problems are identified, immediately report them to the supervisor.

2.2. If any equipment problems or faults are identified, immediately cease use of the equipment and report the problem to the supervisor.

2.3. Record the details of the problem and the actions taken in a food quality or equipment problem report form.

2.4. The supervisor will take appropriate corrective action to resolve the problem.

Storing food items:

3.1. Store food items in appropriate environmental conditions according to the type of food item and relevant food safety regulations.

3.2. Store food items at the correct temperature to prevent spoilage and bacterial growth.

3.3. Use appropriate storage containers and label them with the date and time of storage.

Selecting packaging materials:

4.1. Use packaging materials that are appropriate for the type of food item and the storage conditions.

4.2. Ensure the packaging material is non-contaminating and capable of protecting the food from damage.

4.3. Use packaging materials that are visually appropriate to the functional need of the food item.

Labelling:

5.1. Label all packaged food items with the following information:

Name of the food item

Expiry date

Storage instructions

Allergen information (if applicable)

5.2. Ensure the labelling is clear, accurate and in compliance with food safety regulations.