The Australian Food Training Centre recognises that many businesses need help with the development and ongoing implementation of their HACCP-based Food Safety Plan.
Whether you need help in the initial design and development of your HACCP-based plan or simply require a guiding hand in its implementation, we are here to meet your needs.
As an overriding principle, our aim is to demystify HACCP. To this end we have designed an Operations Manual to support the Aged Care and Health Care industries in the implementation of a HACCP-based Food Safety Plan.
This Food Safety Plan aims to help each business guarantee the safety of the food they prepare for their residents and customers by ensuring they meet or exceed their obligations under current legislation in respect of food safety.
The Food Safety Plan involves three key elements:
- The HACCP study
- Support Documentation and
- Management Commitment
Using your key staff in a series of short development workshops, we will tailor this manual around the unique requirements of your business ensuring it dovetails into your existing quality systems.
The HACCP Study
At the heart of every Food Safety Plan is the HACCP (Hazard Analysis Critical Control Points) study.
This involves identifying every step involved in the production of the food, commencing with the supply of ingredients through to service of food to the resident and implementing food safety controls at each of these steps. To achieve this control, monitoring and recording procedures are introduced at each step.
In many cases these controls may already exist, such as a Cleaning and Sanitation Program. All that may additionally be required is a review of this program and an ongoing cleaning record be maintained. In other cases, a complete new system is necessary, such as the temperature monitoring of incoming perishable goods or an Approved Supplier Program.
No matter what the scenario, the Australian Food Training Centre will ensure your HACCP study is comprehensive, yet straightforward enough to be a very practical and useful tool for the smooth operation of your business whilst meeting all you’re food safety requirements.
In producing the HACCP study, three main documents are developed for each major process in the food production cycle.
- A series of Flowcharts showing how each product group is made
- Hazard Audit Tables for each processing step
- CCP Determination Guides identifying which steps in the process are Critical Control Points