Club Medellin Food Safety Manual

Food Safety Program
Club Medellin
The Use of NSW Food Authority Assistance Materials
The NSW Food Authority “Industry Guide to Developing a Food Safety Program (Hospitals and Aged Care)” is a
guidance document only. NSW Food Authority disclaims any liability for any loss or injury directly or indirectly
sustained by any person as a result of reliance upon this document. Businesses must not assume that this
guidance document covers all food safety hazards within their business. If using this document to develop
your Food Safety Program then you must adapt it to fit your business, products, and market requirements,
and to ensure that all potential food safety hazards are identified and controlled. You are advised to seek
independent legal advice in relation to any query you may have regarding the legal obligations imposed under the
relevant Food Safety Scheme Regulation.
TABLE OF CONTENTS
1 INTRODUCTION
2 FOOD SAFETY PROGRAM

2.1 Food Safety Team
2.2 Scope
2.3 Product Description and Intended Use
2.4 Process Flow Chart
2.5 Hazard Analysis
2.6 Hazard Control Table
2.6.1 Justification Table
2.6.2 Verification Table
3 SUPPORT PROGRAMS
3.1 Maintenance Program
3.2 Approved Supplier Program
3.3 Good Handling Practices
3.4 Cleaning and Sanitation Program
3.5 Pest Control Program
3.6 Personal Hygiene Program
3.7 Product Recall Program
3.8 Staff Training Program
3.9 Calibration Program
3.10 Internal Audit
3.11 Document and Data Control Program
4 FORMS/CHECKLISTS
Form 1 Example Monthly Maintenance Checklist
Form 2 Example Temperature Monitoring Sheet
Form 3a Example Supplier Approval Letter
Form 3b Example Supplier Approval Application
Form 4 Example Approved Supplier List
Form 5 Example Product Receival Sheet
Form 6 Example Product Monitoring Sheet
Form 7 Example Product Despatch Sheet
Form 8 Example Pre-operational Checklist
Form 9 Example Staff Training Matrix
Form 10 Example Internal Audit Checklist
Form 11 Example Product Testing Schedule
Form 12 Example Calibration Records for Thermometers / Temperature
Gauges (coolrooms/freezers)
Food Safety Program

Issue Date: 12th April 2014 Page 2 of 41
Authorised by: Craig Gillard
1. Introduction
Name: Club Medellin
Address: 1 Marina Cove, Gosford, NSW
Contact Number: 4324 0324
After Hours Contact:
Risk Manager: Graham Norton
ABN:
Contact Email: service@clubm.com.au
Nature of business: Profit business
Number of staff: 32
Local Council Details: Gosford Shire Council
Date of program development: 1/4/14
Date of program review: 14/10/14
Business Overview:
 Club Medellin is a small bar and grill providing contemporary South American cuisine,
cocktails and live entertainment
 It is situated in the recently developed Mariner Cove District on the Gosford waterfront
 Club Medellin holds an On Premises Licence and maintains approximately 30 employees
 The business can seat up to 80 inside and 30 outside
 There is one Al A Carte outlet and one functions kitchen
Food Safety Program

2. Food Safety Program
2.1 Food Safety Team
The Food Safety team includes:
NAME POSITION IN COMPANY
TEAM LEADER Graham Norton Risk Management Officer
TEAM MEMBER Robert Bartos Head Chef Functions
TEAM MEMBER Brad Barber Team Leader Medellin Bar
TEAM MEMBER Craig Gillard Head Chef Medellin Restaurant
TEAM MEMBER Andrew Osbourne Head Kitchen hand
TEAM MEMBER Billy Vantos Cellarman
Food Safety Program

2.2 Scope and Purpose

Food outlets:
Medellin Restaurant – Al a Carte Restaurant
Functions and Events – Set Banquets
Club Medellin is dedicated to serving high quality, safe food to their customers. In an
effort to maintain this standard of excellence this Food Safety Program has been developed.
The purpose of the Food Safety Program is to minimise the risk of harm caused by
spoiled food. This can be achieved through set procedures that are constantly updated to reflect
changes in legislation, food preparation techniques and changes in premises and suppliers.
However, procedures are not enough. Staff members from each department have volunteered
to be a part of the committee and help with the training of other staff members to ensure
compliance is met.
There are two outlets within the business, the restaurant and the functions centre. This
program covers these two outlets and has usable templates that can be modified to suit any
additional outlets that are created, or any changes to the current ones.
Food Safety Program

2.3 Product Description and Intended Use
Delicious Pork on a Fork

Product description Fully cooked meal served hot, chilling step in preparation, to be consumed
same day as reheat
Pork Belly, Scallops, Dutch Carrots, Parsnip Puree, Apple, Fennel and
Product composition
Red Cabbage Slaw, Spiced White Sauce
Pork braised then cooled and trimmed before reheat for service, peeling
Method of processing carrots, roasting then blending parsnip, chiffonnade slaw, sauce made
fresh
Special preparation
Cooking: boiling, saute, braising, roasting, simmering
characteristics
After pork is braised it is stored until service.

Packaging
Parsnip Puree is stored until service.
Pork Belly and Puree are held at 4 degrees until reheated to minimum 60
Storage
degrees
Pork Belly and Puree will last up to 5 days in correct storage conditions.
Shelf Life
Meal as a whole should be consumed within 15 minutes of being prepared.
Distribution method Plated and delivered to table by staff.
Consumer General Public
Intended Use For private sale within restaurant.
Food Safety Program

2.4 Process Flow Chart
Menu Design / Ordering and

purchasing
Recieval

Storage (Frozen, Thawing
Refrigerated, ambient
Preperation
Cooking Post Cook Processing
Hot Holding Reheat Cooling

period
Hot Serve
Delivery
Food Safety Program

2.5 Hazard Analysis
PROCESS STEP HAZARD CONTROL MEASURE
Harmful ingredient as a result of

contamination during transit.
Menu Design / Physical Contamination – Introduction of
Unlikely to occur due to supplier approval
Ordering and foreign object (dust, metal, glass, wood)
programs, good compliance history and/or
purchasing Chemical – Potentially hazardous chemical
certificate of analysis received with each shipm
introduced to food (cleaning product,
for certain ingredients/products.
pesticide)
Biological – Food borne bacteria or virus
caused by spoilt or tainted goods
C,P - Unlikey due to product integrity checks on
C, P - Contamination by visible metal, plastic, arrival as part of inspection program.
Recieval cardboard, wood, glass and chemicals during B - Check temperature of perishable foods on
transit. arrival, 5*c max and frozen foods are still solid.
B – Temperature of food during transit Unlikely due to good hygiene practices outlining
Contamination during handling process, standard procedures for use of alcohol wipes p
thermometer, pests to temp checks and product stored correctly.
Unlikely due to occur as Sanitation and Pest

C – Contamination during storage by cleaning Control Programs control these hazards.
Storage (Frozen, products and dangerous chemicals C – Chemicals are stored and labelled correctly
Refrigerated, P,B – Contamination by vermin and dirt during P,B – Bait stations at appropriate locations
ambient) storage. Contamination by foreign objects or Products and ingredients are packaged, good
bacteria or virus causing illness. sanitation and pest program in place.
Temperature of child and frozen ingredients Premises are in good repair, doorways are kep
during storage phase closed to prevent pest entry.
B – Growth of Bacteria B - Product storage temp is maintained and
checked regularly
B - Ingredient or product temperatures during Unlikely to occur if frozen product is completely

defrost at refrigerated within critical range thawed at refrigerated temperatures
Thawing
Ingredient temperatures during water thawing Make sure time and temperatures do not allow
(Optional) and defrosting in the microwave growth
C, P- Residual cleaning and sanitising chemica

C– Contamination by chemicals, oils and should be absent if Sanitation program and foo
cleaners handling practices are followed correctly. Clean
Preperation
P- Dust, pests, utensils and pest control will limit any physical
B- Bacteria growth if temperatures not contamination
moderated, cross contamination B- Strict time monitoring during preparation, lim
amount of prep time for each item
Food Safety Program

PROCESS STEP HAZARD CONTROL MEASURE
Bacteria and micro organisms likely to occur in

raw ingredients, cook process will reduce these
Cooking B-Survival of bacteria and contaminating
acceptable levels. Standard cooking times pair
microbes when foods are not cooked properly
with temperature checks will help alleviate
contamination
High potential during modification however a

B- Contamination during the modification
Post Cook texture modification program and efficient
process, time and product temperatures allow
Processing cleaning programs will minimise the risk
growth of heat resistant micro organisms
Limit time between end of cooking process,
whilst portioning
refrigeration and consumption
Reheat B- Minimise reheating time and ensure

B- Growth of remaining bacteria due to reheat
(Optional) temperatures used and reached are within an
time and temperature
acceptable range and time frame
Cooling period
Food must be cooled within a time limit to preve
(Optional) Microbial Growth
growth of bacteria to dangerous levels.
B- Holding food at sufficient temperature and

Hot Holding B- Times and product temperature allows
within critical time limits
growth of heat resistant microbes
Monitor holding times and temperatures
Food must be held at correct temperature

Hot Serve Times and product temperatures allow heat
Serve hot food hot and quickly
resistant bacteria growth
Monitor serving temperatures and times
Serving times and temperatures need to elimin

Times and product temperatures allow heat favourable growth conditions
resistant bacteria growth Deliver hot meals quickly and monitor
Delivery
Contamination by unclean delivery vehicles, temperatures and delivery times
dust, insects, utensils Cross contamination unlikey to occur if food is
Cross contamination by bacteria or viruses kept covered and safe food handling / cleaning
programs are followed
Food Safety Program

2.6 Hazard Control Table
Control
Step Hazard(s) Monitoring Procedures Critical Limits
Measure(s)
What: Take temperature check for

one of each type of product upon
delivery
Microbiological
Temperature check How: Sanitised, calibrated
(temperature)
Receival of chilled RTE thermometer or IR gun on product Max temp 5c
Chilled ready to
product on arrival. out of carton.
eat foods (RTE)
When: Every delivery
Who: Cellerman / stores
What: Feel each product type per

delivery No evidence of
freeze/thawing
Microbiological
How: Feel or use IR gun on frozen (formation of ice
(temperature) Appearance of
Receival product out of carton. crystals)
Frozen RTE product.
products When: Every delivery Must be hard
frozen
Who: Cellerman / stores
What: Visual inspection of

products
Microbiological Use product before How: Check packages and labels Must be within use
Receival
(Out of date) “use by” date. by date
Who: Stores / cellarman
Step Hazards Control Measures Monitoring Procedures Critical Limits

Receival Microbiological Appearance of No evidence of
Chemical product, packaging What: Visual inspection dirty damaged
Physical condition and products, boxes or
How: Check truck, packaging and
delivery vehicle poorly kept truck.
product
Who: Stores / Cellarman
Storage Microbial Temperature of Maximum storage

(Chilled, frozen, chilled RTE food What: Product temperatures, temp 5c
ambient) storage freezer temperature Maximum freezer
temp -10c
Food Safety Program

How: Sanitised and calibrated
thermometer, freezer thermometer
When: Twice a day, morning and

afternoon
Who: Kitchen staff
Storage Contamination Monitor product No evidence of

(Chilled, frozen, packaging, store What: Examine the product damaged stock or
ambient) areas, stock packaging, poorly
How: Visually inspect
rotation maintained storage
When: Daily area (dirty, pest
activity)
Who: Stores / cellarman Out of date stock
Products stored
incorrectly
Thawing Microbiological Completely thaw Time taken for
(undercooked product What: Check for evidence of hard thawing process
frozen product
due to
inadequate How: Visual inspection
thawing)
When: All product on use
Who: Kitchen supervisor
Preperation Growth of Monitor product What: Time in preparation room Maximum 30

Bacteria times How: Visually check no food left out minutes ambient
of refrigeration when not required
When: At each
Who: Chef
Cooking Survival of Check product What: Take atleast one core temp Core is 70c for 2
bacteria when temperatures for of products minutes or 75c
food is not each batch of How: Sanitised calibrated instant
cooked properly products. thermometer
When: Every batch
Who: Chef
Post cook Growth of Elapsed time and What: Elapsed time after cooking Ensure equipment
processing bacteria temperature at end and before hot holding temp at ed and utensisls are
of process of process clean and
How: Record holding time, temp at sanitised
end of process
When: Each meal time
Who: Chef
Post cook Microbial Use of clean and What: Check that all equipment and Maximum 30
processing contamination sanitised equipment utensils are clean and sanitised minutes elapsed
How: Visual check and min temp of
When: Before use 60c at process
Who: User What: Take
Hot Holding Growth of Product What: Take product temps and Minimum 60c and
bacteria due to temperatures and times before holding. Ensure time limit to 30
temperature times equipment is not overloaded minutes
abuse How: Sanitised, calibrated
thermometer. Monitor time, visual
inspection
Who: Chef
Food Safety Program

Hot Serving Growth of Product temperature What: Take product temps of last Last meal served
bacteria meal plated is 60c
How: Sanitised, calibrated
thermometer
Who: Person serving meals
Delivery Contamination Protect food during What: Covered meals All food is to be
transport How: Visual inspection covered after
When: Each meal serving
Who: Person serving
Delivery Growth of Amount of time What: Elapsed time between end of Last meal
bacteria between service and service and consumption delivered is 60c
consumpton How: Monitor time period
When: Each meal
Who: Person serving
Clean up Contamination Clean with hot water What: Water temperature at start Dishwasher must
all multipurpose and end of clean up achieve cycle
crockery and How: Thermometer temp enough to
utensils. Clean up When: At rinse cycle remove fat and
done in a dedicated Who: Person washing up soil.
area
Sanitising cycle
must achieve 82c
minimum
Items must dry
Food Safety Program

2.6.1 Justification Table
Hazard/Control Measure Critical Limit Reference/Justification

Microbial / Temperature Check Max temp 5c Food Safety Act 2003, 3.2.2
Microbial / Appearance No evidence of freeze/thawing Food Safety Act 2003, 3.2.2

and must be hard frozen
Microbial / Use by date Must be within use by date Food Safety Act 2003, 3.2.1
Microbial, physical, chemical / No evidence of dirty damaged Food Safety Act 2003, 3.2.3
Appearance of product, products, boxes or poorly kept
packaging condition and delivery truck.
vehicle
Microbial / Temperature of chilled Maximum storage temp 5c Food Safety Act 2003, 3.2.1
RTE food storage Maximum freezer temp -10c
Contamination / Monitor product No evidence of damaged stock or Food Safety Act 2003, 3.2.2, 3.2.3
packaging, store areas, stock packaging, poorly maintained
rotation storage area (dirty, pest activity)
Out of date stock
Products stored incorrectly
Microbial / Completely thaw Time taken for thawing process Food Safety Act 2003, 3.2.2
product
Growth of Bacteria / Monitor Maximum 30 minutes ambient Food Safety Act 2003, 3.2.2
preparation times
Survival of bacteria when food is Core is 70c for 2 minutes or 75c Food Safety Act 2003, 3.2.2
not cooked properly / Check instant
product temperatures for each
batch of products.
Growth of Bacteria / Elapsed time Ensure equipment and utensisls Food Safety Act 2003, 3.2.3
and temperature at end of are clean and sanitised
process
Microbial Contamination / Ensure Maximum 30 minutes elapsed Food Safety Act 2003, 3.2.3
equipment and utensisls are clean and min temp of 60c at process
and sanitised
Growth of bacteria due to Minimum 60c and time limit to 30 Food Safety Act 2003, 3.2.2
temperature abuse / Product minutes
temperatures and times
Growth of bacteria / Product Last meal served at 60c Food Safety Act 2003, 3.2.2
temperature
Contamination / Protect food All food is to be covered after Food Safety Act 2003, 3.2.2
during transport serving
Growth of Bacteria / Amount of Last meal delivered is 60c Food Safety Act 2003, 3.2.2
time between service and
consumpton
Contamination / Clean with hot Dishwasher must achieve cycle Food Safety Act 2003, 3.2.3
water all multipurpose crockery temp enough to remove fat and
and utensils. Clean up done in a soil.
dedicated area
Food Safety Program

Sanitising cycle must achieve 82c
minimum
Items must dry
2.6.2 Verification Table
CCP or Support Verification Frequency Person Records Corrective

Program Activity Responsible Action/Comments
Receival, Temperature On arrival Cellarman / Log after
temperature check of newly Chef check
abuse of arrived products
frozen/RTE
products
Storage Product storage Twice daily Chef Logged after

temp is check
(Frozen,
maintained and
Refrigerated, checked
ambient) regularly
Thawing Use standard Per product Chef Log thawing

procedure to time
minimise chance
of growth
Preparation Temperature Each time Chef Log prep
and time check times
Cooking Temperature Each time Chef Log each
check batch temp
Post Processing Temperature Each use Chef Log each
check process
temp
Hot Holding Temperature Each batch Chef Log each
Check / Holding batch temp
time and time
Hot Serve Temperature Each batch Chef Log each
check / serving batch temp
time
Delivery Temperature Each batch Chef Log each
check / delivery batch temp
time and time
Food Safety Program

3. SUPPORT PROGRAMS
3.1 Maintenance Program
3.2 Approved Supplier Program
3.3 Good Handling Practices
3.4 Cleaning and Sanitation Program
3.5 Pest Control Program
3.6 Personal Hygiene Program
3.7 Product Recall Program
3.8 Staff Training Program
3.9 Calibration Program
3.10 Internal Audit
3.11 Document and Data Control Program
Food Safety Program

3.1 MONTHLY MAINTENANCE
PROGRAM
The premises and food handling equipment should be designed, constructed and maintained in a way that will
reduce the chance of food becoming contaminated.
Poorly maintained or damaged equipment and buildings may result in possible physical, chemical and biological
contamination of food.
A maintenance program should be established and should include:
• A system to regularly review condition of building structure and equipment (eg monthly maintenance check by
the manager or delegated employee to ensure the integrity of the building and equipment; and daily checks prior
to work commencing in the premises and operation of equipment to ensure it is satisfactory to use. This
information is to be recorded).
• Ensure that all corrective action is documented.
• Monthly maintenance check.
• Preventative maintenance where machinery servicing is scheduled.
• Ensure changes made to buildings and equipment that may impact food safety is documented. For example:
o Building construction activities may increase the risk of contamination from bacteria, pests or foreign matter.
NOTE: New equipment or changes to existing equipment may require new verification studies, such as re-
evaluating temperature controls.
Maintenance of buildings and equipment is important to minimise the risk of food contamination.
The Food Standards Code 3.2.3 sets out the requirements for Food Premises and Equipment.
Food Safety Program

This form is completed at intervals of once a month, 12th of every month
Record if satisfactory (S) or unsatisfactory (U) and complete corrective action/comments column
Completed by:Barry Smith Date: 12/4/14
Item S/U Corrective action/Comment

Processing and Serving Areas
Ceiling, walls and floors free from S N/A
cracks and other signs of damage
Food processing benches free from S N/A
rust, damage and deterioration
All equipment free from rust, damage S N/A
and deterioration – no exposed wood
present
Lights above processing area covered U Globes were uncovered, relaced with non-shattering globes
or non-shattering globes used
All sinks (including hand washing) S N/A
accessible and in working order
Other fitting and fixtures in good S N/A
condition and in working order
Coolrooms / Freezers
Walls, floors and ceiling clean and in S N/A
good condition
Shelving free from rusts and kept S N/A
cleaned
Lights covered or non-shattering U Globes were uncovered, relaced with non-shattering globes
globes used
Door sSeals clean and in good U Seals cleaned as a temporary measure, to be replaced on the
condition 11/08/14
Cooling units free from rust and S N/A
corrosion
No evidence of condensation dripping S N/A
from ceiling or refrigeration units
Condensation tray beneath unit S N/A
regularly emptied
Temperature gauges visible and in S N/A
good order
Storage Areas
Chemicals stored separately to food S N/A
and packaging materials
All food and packaging materials S N/A
stored in a manner to prevent
contamination
Staff Amenities (eg. toilets, staff rooms)
Staff amenities kept clean and tidy U Amenities all over the place, cleaned and signage placed asking
to maintain area
Hand washing facilities accessible and S N/A
in good order
Pest Control
No sign of pest within processing area, S
storage area or staff amenities
Rodent and insect bait stations S
maintained and correctly situated
Transport vehicles / trolleys / carts / retherm units
Units kept in clean condition U Cleaned and signage as well as personal telling of staff to
maintain cleanliness
Units kept in good working order S N/A
Food Safety Program

3.2 APPROVED SUPPLIER PROGRAM
Businesses need to set up a system for approving and reviewing their suppliers. Your business may choose some
of the following approaches:
• Some businesses may decide to purchase high risk foods only from suppliers who have a food safety system in
place.
• Businesses should have a list of all suppliers used, their contact details and materials they supply. This would
assist with traceability.
• Ideally the performance of suppliers should also be monitored – this may include a history of their ability to
supply within an agreed specification.
• Ideally a record of all suppliers and a copy of their HACCP certification to prove accreditation status.
Suppliers test results, where applicable, are to be available for audit. Supplier certification may be an appropriate
alternative.
All information should be recorded along with any correction action taken.
Controls should be in place to ensure that the safety of supplies is acceptable.
Food Safety Program

Supplier Approval Letter
11/08/14
RE: Application to supply goods
Dear Joe
Our business is committed to providing our customers with product that is of the highest quality and which
complies with the requirements of the Food Standards Code.
To facilitate this commitment we have implemented a food safety program that complies with these requirements.
This program identifies the potential food safety hazards, introduces measure to control these hazards and action
where necessary to control them.
A critical component of this food safety program requires all suppliers of food, chemicals and packaging to
demonstrate that their goods are produced with due care. This includes providing goods with packaging intact,
undamaged, clean, clearly labelled and within temperature control (where appropriate).
We therefore ask that you complete the attached application to join our Approved Suppliers List. Once completed
the form should be returned to us at the address below.
We value our business relationship and upon receiving details of your commitment to a food safety program, we
look forward to your assistance in offering our customers the highest possible level of food safety.
Yours sincerely
Craig Gillard
Club Medellin
1 Mariner Cove, Gosford, 2250
Craig Gillard
crgillard@clubm.com.au
0432568987
Food Safety Program

Supplier Approval Application
Supplier Details
Registered Name:
Trading As:
Address:
Contact: Phone:
Mobile
Fax
Details of product that you will supply
Details of current food safety or quality assurance programs
Please complete the above details and return as soon as possible
Note: All details provided to us will be treated as confidential and only used to support the accredited supplier
requirements of our food safety program.
Food Safety Program

List of suppliers to our business (including suppliers of product, packaging and ingredients)
Supplier Contact details Goods Supplied Notes*

Gary the Green Grocer Green groceries (Fruit, Veg, Rep: James Tallow
Herbs etc)
Brisbane Water Fishery Seafood and crustaceans Rep: James Mckinnon
Coastal Butchery and Meat, poultry and game Rep: Joanne Silsbury
Poultry
PSS Smallgoods Supplier Small goods and dry goods Rep: Rudy Weaver
CBS Catering Supplies Plates, Crockery, Cultery, Rep: Edward Jenkins

Small goods etc
City Office Supplies Rep: Marty Mcfly
Bidvest To be used in bulk if local Rep: Larry Leisure

suppliers cannot meet
demands
* This may include any special instructions or additional certification information if applicable.
Food Safety Program

3.3 GOOD HANDLING PRACTICES
A business should establish policies and procedures for good handling practices in the following areas:
• packaging
• storage
• handling practices
• temperature monitoring procedures
• waste management
• food disposal
Some of the types of issues and checks may include:
• A Pre-Operational Checklist. This type of check can be used at the commencement of each shift/day to ensure
the premises and equipment are satisfactory to use. Also refer to the Hygiene and Sanitation Program.
• Receival of Raw Materials - all raw materials are checked to ensure product quality and all relevant information
along with any correction action taken is recorded.
• Storage - there are three important factors to consider when storing food:
• Appropriate temperature control
• Stock rotation
• Prevention of contamination
• If storing and transporting refrigerated food, ensure temperature is at 5°C or less.
It is essential to ensure good handling practices are maintained throughout the whole process.
All foods are to be stored and transported under the conditions prescribed in the Food Standards Code 3.2.2.
They must meet temperature and hygiene requirements.
Food Safety Program

Product Receival Sheet
Batch
Supplier Products Product Visual
Date Quantity No. / Corrective Action Signed
name Supplied Temp.2 Check3
Use By1
Brisbane 20-24 Banana 5 kg

12/4/14 3c Good N/A
Water Fishery Prawns
Brisbane 10kg
12/4/14 Barramundi 3c Good N/A
Water Fishery
Brisbane 4kg
12/4/14 Scallops 3c Good N/A
Water Fishery
Brisbane 4kg
12/4/14 Mussels 2c Good N/A
Water Fishery
Brisbane 5kg
12/4/14 Squid tubes 3c Good N/A
Water Fishery
5kg Off Sent back, contacted
Brisbane
12/4/14 Baby octopus 7c colour, supplier and logged
Water Fishery
slimy incident
1 Alternatively, recording of batch code or use by date on delivery dockets can be used
2 For chilled ready-to-eat product temperature should be max 5oC, for frozen ready-to-eat product max
temperature should be hard frozen
3 Visual inspection includes checking that packaging is intact
Food Safety Program

Product Monitoring Sheet
Parameter Parameter Parameter Parameter

Date Product type Other comments Signed
1* 2* 3* 4*
12/4/1 Barramundi 3c 61c N/A N/A Close to danger zone,
4 monitor cooking
process closely
12/4/1 Pork 4c 65c 64c N/A
4
12/4/1 Soup 3c 59c 62c N/A Heating process needs

4 revision
12/4/1 Chicken salad 4c N/A N/A N/A

4
12/4/1 Potato Jacket 3c 54c 66c N/A Extend cookery time

4 Salad
12/4/1 Squid 3c 63c N/A N/A

4
12/4/1 Scallop 4c N/A N/A N/A

4 Ceviche
12/4/1 Beef 4c 64c N/A N/A

4
Food Safety Program

3.4 CLEANING AND SANITATION PROGRAM
A cleaning and sanitation program should be set up to include a cleaning schedule and cleaning procedures
which are documented. The schedule procedures should cover processing areas, amenities, coolrooms,
storerooms, wash rooms etc. as well as utensils and equipment, floors, walls, drains etc. The following should be
addressed in the procedure:
• How is the cleaning/sanitation conducted,
• frequency of cleaning,
• use of chemicals,
• other points to consider regarding your cleaning and sanitation program.
Cleaning detergent solution strengths, times and temperature requirements are to be in accordance with the
manufacturer’s specifications.
All chemicals used for cleaning and sanitation should be stored away from any food.
Generally, food handling areas should be cleaned at least daily and food contact surfaces, equipment and utensils
should be sanitised more frequently if required.
The verification of the effectiveness of cleaning should be determined; this may include visual assessment and
regular environmental swabbing as part of the verification program.
A pre-operational hygiene check of the premises may be carried out to ensure that all surfaces are clean prior to
use and recorded on a Pre-operational Checklist.
Evidence that all chemicals used in the processing area and hand wash stations are suitable for use with food
products should be available. Chemicals must be well labelled at all times.
Material Safety Data Sheets (MSDS) for all chemicals stored and/or used should be kept. It is suggested that a list
be kept of all chemicals used on site, their suitability for use in food processing areas (if the chemical is to be used
in a food handling or processing area) and where the chemical is used.
Proper cleaning and sanitation will decrease the likelihood of the food becoming contaminated and will discourage
pests from the premises and vehicles.
Cleaning: The removal of waste,
Sanitation: Reduces the number dirt and grease from equipment, premises and vehicles. of microorganisms
present.
Food Safety Program

Daily Cleaning List
Date Item to be Cleaned Frequency Satisfactory Specifications Comments
and Sanitised
12/4/14 Utensils Daily S
12/4/14 Equipment Daily S Follow SOP’s for

specific machines
12/4/14 Work Surfaces Daily S Check under lip of
bench,
12/4/14 Refrigerator / Freezer Daily S Sweep daily,
mop/scrub weekly
and after any
spills
12/4/14 Ovens Daily S Follow SOP
12/4/14 Dry Store Daily S Sweep, check

containers and
lids
12/4/14 Floors Daily S Sweep twice daily
minimum, mop
and scrub end of
each working day
12/4/14 Food waste Daily S Emptied twice
containers daily minimum,
hosed and
disinfected end of
shifts
12/4/14 Basins Daily S Scrubbed end of
each shift
12/4/14 Door handles and Daily S Care not to
seals damage seals
Food Safety Program

Pre-Operational Checklist
To be completed at the commencement of each shift/day
Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments
Date/shift 6/4/14 7/4/14 8/4/14 9/4/14 10/4/14 11/4/14 12/4/14
Premises clean and S S S S U S S

tidy
Processing areas S S S S S S S
clean and tidy
S S S S S S S
No evidence of pests
Hand washing U S S S U S S
facilities clean and
accessible with soap
and paper towels
available
Food contact S S S S S S S
surfaces clean
S S S S S S S
All equipment clean
All packaging S S S S U S S
material stored
correctly
Coolrooms / Freezers S S S S U S S
clean and tidy
Food transport S S S S S S S
vehicles clean and
tidy
Signed
Corrective Action / Comments:
Date / shift Corrective Action / Comments

10/4/14 Log roster and compliance failures to compare if repeats happen. Spoke to staff, very busy
night roster may need revision.
Food Safety Program

3.5 PEST CONTROL PROGRAM
A Pest Control Program must be established and documented. It must be effective without posing any risk to food
safety.
Listed below are issues regarding pest control and chemical application you must comply with. You must also
document this information in a documented procedure.
This Pest Control Program should include:
• A documented procedure for regular inspections. It should cover the effectiveness of flyscreens, doors,
insectocutors, air locks etc. and results recorded.
• Documented location of bait and insect stations used.
NOTE: Bait and insect stations are not permitted to be placed in areas where food is stored or processed.
Instead a perimeter border of bait stations around the building can be used. Any bait stations are checked
regularly in accordance with an inspection program.
When using chemicals ensure that:
• All chemicals are used in accordance with the manufacturer’s instructions;

• Chemicals are not used near food; and
• Chemicals are not applied to food contact surfaces. If chemicals contaminate food contact surfaces and
equipment, affected areas must be washed well before use.
• All chemicals used for pest control must be stored away from any food.
NOTE: Chemicals used for pest control can be extremely hazardous and there are other government regulations
you must comply with (eg. NSW Workcover). You should seek expert advice before using chemicals to control
pests.
If premises are treated by a pest control company the business will need to:
• Ensure chemicals are not applied during food processing

• Obtain a report from the pest control company and retain for audit.
Records of pest control contractor visit, pest control treatments and contract details must be held on site.
Premises Checklist for Pest Safety
Date Acceptable / Action Taken / Comments Signature

Not
Acceptable
8/4/14 Front Door A
8/4/14 Inner Door A
8/4/14 Cool Room 1 A
8/4/14 Cool Room 2 A
8/4/14 Cool Room 3 N/A
8/4/14 Freezer 1 A
8/4/14 Freezer 2 A
8/4/14 Windows (state location in N/A Flyscreen has a hole in

comments) window 12
8/4/14 Service Fridge (state which one A

in comments)
8/4/14 Bar Fridges A
8/4/14 Wharf Door A
Food Safety Program

Issue Date: 15th August 2005 Page 29 of 41
Authorised by
Bait Locations for weekly checking
Date Bait Location Acceptable / Action Taken / Comments Signature

Not
Acceptable
8/4/14 Entrance A
8/4/14 Cellar A
8/4/14 Behind Stage A
8/4/14 Fire Exits A
8/4/14 Outside wharf entrance A
8/4/14 A
8/4/14 A
8/4/14 A
Food Safety Program

Authorised by
Central Coast Pest Control Commercial Contractors
Date Action Taken Acceptabe/ Comments Signature
Not
Acceptable
8/4/14 Changed baits, checked for A Evidence of water rat- baits
visible signs of pests and changed specifically for it.
infestation. Everything else fine.
8/5/14
8/6/14
8/7/14
8/8/14
8/9/14
8/10/14
Food Safety Program

Authorised by
3.6 PERSONAL HYGIENE PROGRAM
Policies and procedures should be established to ensure that staff and their conduct do not adversely impact on
food safety.
Procedures must be in place to ensure that activities of food handlers who may be suffering from a food-borne
disease or are a carrier of a food-borne disease is in accordance with FSC 3.2.2
Personal hygiene, staff clothing and headwear must comply with Food Standards Code 3.2.2
requirements.
Personal Hygiene Self Checklist

Issue Acceptable / Not Reason
Acceptable
I wash my hands
frequently and
properly
I cover cuts with a
bandage / dressing
and a water proof
covering
I wear clean clothes
and an apron over
my clothes. I
remove the apron
when I leave the
kitchen or
preparation area.
I tie my hair back or
use a hair net.
I keep my
fingernails trimmed /
clean
I do not eat over
unprotected food or
beverages
I do not cough or
sneeze over
unprotected food or
beverages
I do not smoke or
spit in preparation
areas
I do not wear
jewellery (bar
wedding ring) or a
watch while
preparing food
I do not prepare
food or beverages if
Food Safety Program
Authorised by
I have an infectious
illness
Food Safety Program

Authorised by
3.8 STAFF TRAINING PROGRAM
All staff must be trained to enable them to perform their job safely and competently.
All new staff should receive an induction covering instructions on how to perform their duties to ensure good food
handling procedures are followed.
Training can be conducted internally or externally and may include:
• Good personal hygiene;
• Food handling procedures; and
• Cleaning and sanitation, including:
• Correct storage and handling of chemicals;
• Correct composition of the chemicals; and
• Procedure for cleaning and sanitation.
Training of staff should be recorded and show the dates training was completed and proposed future training for
all staff. A simple table recording staff knowledge, training and ability (a training matrix) is recommended).
A food business must ensure that persons undertaking or supervising food handling operations have skills in and
knowledge of food safety and hygiene matters commensurate with their work activities.
Food Safety Program

Authorised by
Staff Training Record/Log
Record all food safety training conducted by staff involved in the business
Date Staff member Type of training Trained by Staff signature

12/4/8 Johnny Swift Cleaning procedures for utensils and work areas Andrew
Osbourne
12/4/8 Edward Cleaning procedures for utensils and work areas Andrew
Lamton Osbourne
12/4/8 Alyce Tully Cleaning procedures for utensils and work areas Andrew
Osbourne
12/4/8 Jan Bourman Cleaning procedures for utensils and work areas Andrew
Osbourne
Food Safety Program

Authorised by
3.9 CALIBRATION PROGRAM
The accuracy of all equipment used to conduct inspections and testing must be monitored to ensure that it is
reading correctly.
For example, if a thermometer used to check a critical heating temperature is not reading accurately, you may not
know that process requirements are not being met.
All equipment used to conduct food safety system checks must be calibrated. This may include scales,
thermometers.
Calibration procedures, for both internal and external (contracted) calibration, must be documented. Records of all
calibration must be kept and be available for review during audits.
Calibration procedures must include:
• A master list of all equipment to be calibrated
• The frequency of calibration for each instrument.
• Each instrument that is calibrated must be uniquely identified in the calibration documents and on the instrument.
• Equipment which is not calibrated must be clearly identified.
• The maximum error allowed before corrective action is required must be stated.
• The corrective action to be taken when instruments are found to be out of specification.
All equipment used at the premises must be calibrated and maintained in working order.
Food Safety Program

Authorised by
Calibration Records for Thermometers / Temperature Gauges
(coolrooms/freezers/ovens)
ID Equipment Location Responsible

001 Service Fridge Al A Carte Kitchen Chefs / Joes Electricals
005 Service Fridge Functions Kitchen Chefs / Joes Electricals
006 Service Fridge Functions Kitchen Chefs / Joes Electricals
007 Cool Room Al A Carte Kitchen Chefs / Joes Electricals
008 Cool Room Functions Kitchen Chefs / Joes Electricals
009 Cool Room Food storage area Chefs / Joes Electricals
010 Freezer Food storage area Chefs / Joes Electricals
011 Freezer Food storage area Chefs / Joes Electricals
012 Thermomixer Al A Carte Kitchen Chefs / Joes Electricals
013 Combi Oven Al A Carte Kitchen Chefs / Joes Electricals
014 Combi Oven Functions Kitchen Chefs / Joes Electricals
Date ID Calibration Temp. Expected Difference Max error Corrective active Signed
freq. reading reading allowed
Therm.
number /
Gauge
position
12/4/14 001 Weekly 2c 4c 2c 1c N/A
12/4/14 002 Weekly 3c 4c 11 1c N/A
12/4/14 003 Weekly 3 4c 1c 1c N/A
12/4/14 004 Weekly 4c 4c N/A 1c N/A
12/4/14 005 Weekly 3c 4c 1c 1c N/A
12/4/14 006 Weekly 3c 4c 1c 1c N/A
12/4/14 007 Weekly 3c 4c 1c 1c N/A
12/4/14 008 Weekly 2c 4c 2c 1c N/A
12/4/14 009 Weekly 3c 4c 1c 1c N/A
12/4/14 010 Weekly 3c 4c 1c 1c N/A
12/4/14 011 Weekly 2c 4c 2c 1c N/A
12/4/14 012 Weekly -18c -18c N/A 1c N/A
12/4/14 013 Weekly -17c -18c 1c 1c N/A
12/4/14 014 Weekly -18c -18c N/A 1c N/A
Comments/Further Action
Food Safety Program

Authorised by
3.10 INTERNAL AUDIT PROGRAM
Internal audits should review the entire system. They review compliance to the system described in the food
safety manual and the ability of the system to achieve its purpose. They also identify areas of non-compliance (so
that corrective and preventative action can be taken).
Internal audits are generally conducted by staff within the organisation. Where possible, these staff should be
independent of the operation being audited.
An internal audit is conducted:
• When the products that are produced changes;
• When the process changes; or
• At least annually
An internal audit checklist may be used. The findings of the internal audits must be documented, retained and
available for audit for four years.
The findings must be brought to the attention of personnel responsible for the section being audited. Managers
responsible for the area are to take timely corrective action on deficiencies found during the audit. A record must
be kept of action taken.
Internal Audits are conducted to ensure that practices comply with the requirements of the food safety program
(the manual) and are adequate to ensure food safety.
Food Safety Program

Authorised by
Internal Audit Checklist (System Review)
Complete <<when?? >> (eg every 6 months)
Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column
Completed by:_____________________________ Date:____________________
Section S/U Corrective Action
1. Management responsibility S
Is the food safety statement still current?
Is the scope and purpose still current?
Are the members of the Food Safety team still current?
2. Food Safety Program Plan S
Are the product specifications still valid?
Is the flow chart, if applicable, still correct?
Is the Hazard Analysis still valid?
3. Premises and Equipment S
Have the Routine Maintenance Checklists been completed?
Have the Temperature Monitoring Sheets been completed?
S
4. Supplier Approval Program
Is the Supplier Approval List up to date?
5. Food Handling Procedures S

Have the Product Dispatch Monitoring Sheets been
completed?
6. Testing and Calibration S
Are all results within the Standards specified?
Have any results which exceed the Standards been
reported to the NSW Food Authority
Have all thermometers and temperature gauges been
calibrated regularly?
7. Cleaning and Sanitation S
Have the Pre-Operational Checklist been completed?
Are the chemicals listed still used?
8. Pest Control S
Are procedures still correct?
Is the bait map still current?
Are pest company records available?
S
9. Personal Hygiene
Have all staff been briefed on personal hygiene?
10. Product Identification and Traceability S

Is the list of customers up to date?
Are invoices for each sale available?
11. Food Recall S
Is there a copy of the FSANZ Food Recall Protocol
available?
Are the contact numbers up to date?
S
12. Staff Training
Is the Staff Training Matrix up to date?
Comments/Further Action:
Food Safety Program

Authorised by
3.11 DATA AND DOCUMENT CONTROL
PROGRAM
The following should be followed:
• All documents should be identified, authorised and dated.
• Obsolete and/or invalid documents must be removed
• Current documents may be held in a master manual which can be a "working" manual or held electronically.
• Diaries are an accepted document in smaller operations.
• Ticks or crosses are generally not acceptable records.
• Data entry / records are to be signed.
Records of HACCP checks and compliance to procedures provide evidence to auditors and management that the
system is being complied with. Records could include data recorders, cleaning, cool room temperature data and
temperature loggers.
Records can be held electronically but must be accessible and retained for a minimum of 12 months.
Effective document and data control ensures that
• people can be confident that they are using the current version of a document, and
• the information contained in these documents has been approved by management
Temperature Monitoring Sheet
 Temperature for each area is recorded twice daily when being used.
 Max temperature for Coolrooms is 5oC.
 Max temperature for Freezer is -20oC.
 If a reading is not within this limit, notify supervisor.
Week commencing:7/4/14
Temperature (°C)
Area Corrective action Initials
M T W T F S S
AM 3c 2c 2c 2c 2c 2c 3c
Cool room
1
PM 3c 3c 2c 3c 3c 4c 4c
AM 2c 2c 3c 3c 2c 2c 2c
Cool room
2
PM 3c 4c 2c 3c 4c 4c 4c
AM 2c 2c 2c 2c 3c 2c 2c
Cool room
3
PM 1c 3c 3c 2c 2c 4c 3c
AM 3c 2c 3c 3c 2c 3c 1c
Service
fridge 1
PM 2c 1c 2c 3c 2c 2c 4c
Food Safety Program

Authorised by
Service AM 2c 3c 3c 2c 4c 4c 3c
fridge 3
PM 2c 1c 3c 4c 4c 2c 3c
AM 1c 3c 3c 4c 3c 2c 3c
Service
Fridge 4
PM 2c 2c 2c 3c 3c 4c 2c
AM -17 -16 -17 -15 -17 -16 -17

Service
fridge 5
PM -18 -17 -18 -16 -16 -18 -18
AM -18 -17 -16 -12 -16 -17 -17

Service
fridge 6
PM -19 -18 -17 -18 -19 -18 -20
AM -17 -16 -17 -15 -17 -16 -17

Freezer 1
PM -18 -17 -18 -16 -16 -18 -18
AM -18 -17 -16 -12 -16 -17 -17

Freezer 2
Hitting max temp, monitor
PM -19 -18 -17 -18 -19 -18 -20
Freezer 2
Food Safety Program

Authorised by

Club Medellin Food Safety Manual

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Club Medellin Food Safety Manual

Uploaded by

Copyright:

Available Formats

Food Safety Program

The Use of NSW Food Authority Assistance Materials

2 FOOD SAFETY PROGRAM

Food Safety Program

Address: 1 Marina Cove, Gosford, NSW

Contact Number: 4324 0324

After Hours Contact:

Risk Manager: Graham Norton

Contact Email: service@clubm.com.au

Nature of business: Profit business

Local Council Details: Gosford Shire Council

Date of program development: 1/4/14

Date of program review: 14/10/14

Food Safety Program

The Food Safety team includes:

NAME POSITION IN COMPANY

TEAM LEADER Graham Norton Risk Management Officer

TEAM MEMBER Robert Bartos Head Chef Functions

TEAM MEMBER Brad Barber Team Leader Medellin Bar

TEAM MEMBER Craig Gillard Head Chef Medellin Restaurant

TEAM MEMBER Andrew Osbourne Head Kitchen hand

TEAM MEMBER Billy Vantos Cellarman

Food Safety Program

Medellin Restaurant – Al a Carte Restaurant

Functions and Events – Set Banquets

Food Safety Program

Delicious Pork on a Fork

After pork is braised it is stored until service.

Distribution method Plated and delivered to table by staff.

Consumer General Public

Intended Use For private sale within restaurant.

Food Safety Program

Menu Design / Ordering and

Cooking Post Cook Processing

Hot Holding Reheat Cooling

Food Safety Program

PROCESS STEP HAZARD CONTROL MEASURE

Harmful ingredient as a result of

Unlikely due to occur as Sanitation and Pest

B - Ingredient or product temperatures during Unlikely to occur if frozen product is completely

C, P- Residual cleaning and sanitising chemica

Food Safety Program

Bacteria and micro organisms likely to occur in

High potential during modification however a

Reheat B- Minimise reheating time and ensure

B- Holding food at sufficient temperature and

Food must be held at correct temperature

Serving times and temperatures need to elimin

Food Safety Program

What: Take temperature check for

Who: Cellerman / stores

What: Feel each product type per

What: Visual inspection of

Who: Stores / cellarman

Step Hazards Control Measures Monitoring Procedures Critical Limits

When: Every delivery

Who: Stores / Cellarman

Storage Microbial Temperature of Maximum storage

Food Safety Program

When: Twice a day, morning and

Who: Kitchen staff

Storage Contamination Monitor product No evidence of

Who: Kitchen supervisor

Preperation Growth of Monitor product What: Time in preparation room Maximum 30