Vitaly italian restaurant 3 Sorrell street North Parramatta, NSW

Table of Contents:

Introduction

- Overview of Vitaly Italian Restaurant's commitment to food safety

- Importance of proper food handling practices, hygiene protocols, and sanitation procedures

1. Compliance with Food Safety Legislation

- Systematic identification and control of food safety hazards

- Supervision and monitoring of control measures

2. Temperature Control

- Guidelines for temperature control to prevent bacterial growth

- Monitoring and recording of temperatures for refrigeration, freezing, and cooking equipment

3. Equipment and Utensil Cleanliness

- Regular maintenance and cleaning schedules for equipment and utensils

- Prevention of cross-contamination and proper sanitization practices

4. Incoming Ingredient Management

- Procedures for receiving and inspecting ingredients

- Quality checks, storage practices, and labeling to maintain food integrity

5. Allergen Management

- Strategies to prevent cross-contact and label allergenic ingredients

- Ensuring the safety of guests with food allergies

6. Record-Keeping

- Detailed documentation of food safety activities

- Temperature logs, cleaning schedules, and staff training records

7. Compliance with Food Safety Legislation

- Overview of the Food Safety Program template based on Victorian Food Act and national standards

Conclusion:

- Importance of implementing a comprehensive food safety program

- Continuous review and evaluation of practices for ongoing improvement

Food safety plan for “Vitaly Italian Restaurant”

Introduction:

Vitaly Italian Restaurant is a renowned restaurant that takes food safety very seriously. They have
implemented a comprehensive food safety program to ensure the highest standards of cleanliness and
hygiene. The restaurant's staff undergoes regular training to stay updated on proper food handling
practices, hygiene protocols, and sanitation procedures.

At Vitaly Italian Restaurant, they have strict guidelines for temperature control to prevent the growth of
harmful bacteria. They regularly monitor and record the temperatures of their refrigerators, freezers,
and cooking equipment to ensure that food is stored and prepared at safe temperatures.

The restaurant also pays great attention to equipment and utensil cleanliness. They have established
regular maintenance and cleaning schedules for all their equipment and utensils. This helps prevent
cross-contamination and ensures that all surfaces are properly sanitized.

In addition, Vitaly Italian Restaurant has robust procedures for receiving and inspecting incoming
ingredients. They carefully check the quality of the ingredients and have proper storage and labeling
practices to maintain the integrity of the food.

Allergen management is another area where Vitaly Italian Restaurant excels. They have strategies in
place to prevent cross-contact and properly label allergenic ingredients, ensuring the safety of guests
with food allergies.

Vitaly Italian Restaurant keeps detailed records of their food safety activities, including temperature logs,
cleaning schedules, and staff training records. This allows them to review and evaluate their practices
regularly and make improvements if necessary.

1. Compliance with Food Safety Legislation

The Vitaly Food Safety Program template has been developed for use by Victorian Food Authority and is based
on the food safety program requirements of the Food Act 1984 (Victorian Food Act), and the national
mandatory Food Safety Standards 3.1.1, 3.2.2 & 3.2.3. These provisions require that you, as the owner or
proprietor of the centre, develop and implement a Food Safety Program. The Food Safety Program must
include:

• The systematic identification of potential food safety hazards within the business;
 • Where and how each of these hazards is to be controlled;
• The systematic supervision and monitoring of the controls;
• How any hazard found not to be under control will be controlled; and
• The keeping of appropriate records to facilitate auditing of the Food Safety Program.

The Food Safety Management Tables and Food Process Procedures within this template address these
requirements but it is important that proprietors ensure all potential food safety hazards within their restaurant
have been identified. Any new or extra hazards that are not identified or included in this template will need to
be documented in the restaurant’s Food Safety Program by adding sections where appropriate. Where new
hazards have been identified, corresponding control measures, monitoring and corrective action procedures
will also need to be included.

The Support Programs in this template are consistent with the mandatory Food Safety standards: Food Safety
Standard 3.2.2 Food Safety Standards and General Requirements and; 3.2.3 Food Premises and Equipment of
the Australia New Zealand Food Standards Code. The Support Programs include procedures for cleaning and
sanitation, equipment maintenance, pest control, thermometer calibration and training of food handlers and
supervisors.

Victorian legislation also requires your facility’s Food Safety Program be audited by a Department of Health
approved auditor within 6 months of registering your food premises. The legislation requires the regular review
of your Food Safety Program (FSP) and that ongoing third party audits be conducted by Victorian Department
of Health approved auditors at the frequency determined by your municipal council.
A copy of your Food Safety Program must be retained onsite at all times and be readily available to food
handling staff, auditors and environmental health officers. A Food Hygiene Standard is also included in this
template for adoption by your centre. This Standard outlines the food safety and hygiene requirements of all
food handlers, consistent with Food Safety Standard 3.2.2. It is recommended this Standard be incorporated
into Food Handler induction and refresher training.

2. Organizational Requirements:

In Vitaly Italian Restaurant, they follow a systematic approach to ensure food safety and compliance with
regulations. Here's how they do it:
1. Hazard Analysis: Vitaly Italian Restaurant conducts a thorough analysis of their food preparation
process to identify potential hazards. They carefully assess each step, from receiving ingredients to
serving the final dish, to pinpoint any risks that could compromise food safety.

2. Control Measures: Once hazards are identified, Vitaly Italian Restaurant implements control measures
to minimize or eliminate them. These measures may include proper temperature control, separation of
raw and cooked foods, regular cleaning and sanitation, and staff training on safe food handling practices.

3. Regular Training: Vitaly Italian Restaurant provides regular training sessions for their staff to ensure
they are well-informed about food safety regulations and best practices. This helps them understand the
importance of proper hygiene, temperature control, and allergen management.

4. Monitoring and Documentation: Vitaly Italian Restaurant maintains meticulous records of their food
safety activities, such as temperature logs, cleaning schedules, and staff training records. This allows
them to track and monitor their practices, ensuring consistency and compliance with regulations.

5. Continuous Improvement: Vitaly Italian Restaurant is committed to continuous improvement in their

food safety practices. They regularly review their procedures, assess feedback from customers and staff,
and make necessary adjustments to enhance their food safety measures.

By following these steps, Vitaly Italian Restaurant ensures that their food preparation process is safe,
compliant, and prioritizes the well-being of their customers.

3. Personnel Training:

In Vitaly Italian Restaurant, they prioritize personnel training to ensure proper food handling, hygiene,
and sanitation practices. They have comprehensive training programs for all staff members, which cover
essential topics such as safe food handling, personal hygiene, and proper sanitation procedures.

These training programs aim to equip the staff with the necessary knowledge and skills to maintain food
safety standards. They emphasize the importance of handwashing, proper storage and temperature
control, preventing cross-contamination, and following hygiene protocols.

To reinforce and update their knowledge, Vitaly Italian Restaurant conducts regular refresher training
sessions. These sessions serve as reminders and help staff members stay updated on any new practices
or regulations related to food safety.
By investing in personnel training, Vitaly Italian Restaurant ensures that their staff members are well-
prepared and knowledgeable in maintaining a safe and hygienic environment for food preparation.

4. Food Storage and Handling:

When it comes to food storage and handling, Vitaly Italian Restaurant follows strict guidelines to
maintain quality and safety. They have procedures in place for proper storage, labeling, and rotation of
food items.

Food Process Flow Diagram (Sample A)

 Purchase

Transport

Receive

Store

Thaw

Prepare

Day Trips

Transport Cook Cool

Texture Modify

Cold Hold
Hot Hold

Reheat

Plate &
Serve

6.3 Skills & Knowledge of Food Handlers

 Food Handlers

The proprietor will ensure that all food handlers have skills and knowledge in food safety and
food handling for the work they do.
The Food Handler Training Record will be maintained including a complete and current listing
of food handlers, details of their completed food hygiene training and training session dates.

The main strategies to ensure food handlers have the adequate food handling skills and
knowledge include:

• All Food Handlers undergo basic food hygiene training (in-house or outsourced);
• All Food Handlers undergo annual food hygiene refresher training (inhouse or
outsourced); and
• On commencement of employment, all new food handlers will be provided with a
copy of the Food Hygiene Standard.

Food Safety Supervisor

Nominated Food Safety Supervisors:

• know how to recognise, prevent and alleviate hazards

• have the ability & authority to supervise others in the safe handling of food; and
• have met an appropriate food safety competency standard.

A minimum of one Food Safety Supervisor must be nominated and their details given to Council
by law.

The nominated Food Safety Supervisor must achieve and have available for presentation a
Statement of Attainment (Certificate) issued by a Registered Training Organisation for the
regulated competencies for food safety supervisors working in centres (as determined by the
Department of Health).

Vitaly Italian Restaurant ensures that all food items are stored at the appropriate temperatures to
prevent spoilage and maintain freshness. They also emphasize the importance of proper labeling,
including date and contents, to track the shelf life of ingredients and minimize waste.

In addition, Vitaly Italian Restaurant has specific procedures for receiving and inspecting incoming
ingredients. They carefully check the quality of the ingredients, ensuring they meet their standards
before they are used in the kitchen. Documentation is also maintained to track the quality of the
incoming ingredients.

By implementing these practices, Vitaly Italian Restaurant ensures that the food they serve is of the
highest quality and meets their standards of excellence.
5. Equipment and Utensils:

When it comes to equipment and utensils, Vitaly Italian Restaurant prioritizes regular maintenance and
cleaning schedules. They understand the importance of keeping their equipment in good working
condition and their utensils clean and sanitized.

Vitaly Italian Restaurant follows specific procedures for sanitizing and disinfecting surfaces to prevent
cross-contamination. They use appropriate cleaning agents and techniques to ensure that all surfaces,
including countertops, cutting boards, and utensils, are thoroughly cleaned and free from any potential
contaminants.

By maintaining a strict cleaning and sanitizing routine, Vitaly Italian Restaurant ensures a safe and
hygienic environment for food preparation and service.

6. Temperature Control:

Vitaly Italian Restaurant has protocols in place to monitor and record temperatures of refrigerators,
freezers, and cooking equipment. They understand the importance of maintaining proper temperatures
to ensure food safety and prevent the growth of harmful bacteria.
Use of Probe Thermometers
 Using probe thermometers correctly, calibrating them regularly for accuracy, and cleaning them after each
use is crucial. Make sure to use probe thermometers that have an accuracy of ±1°C when measuring core
food temperatures to maintain food safety and avoid cross-contamination.

Procedure

1. Ensure the probe is cleaned and sanitized before use. Do not handle the metal end of the probe after sanitizing;
2. Place the thermometer probe into the center of the food. Do not touch the food with your hands;
3. Allow several seconds for the thermometer to stabilize, and then record the temperature indicated on the
appropriate record sheet;
4. Remove the probe from the food and immediately clean the probe using warm soapy water;
5. Using single use sanitising wipes (e.g. containing 70 % Isopropyl Alcohol); thoroughly wipe the probe of the
thermometer to effectively sanitise all surfaces;
6. Repeat steps 1- 5 or immediately insert the probe into the probe cover, and store the thermometer in a clean
place for future use. Discard the sanitising wipe.

Remember:
• Always keep all surfaces of the thermometer clean and sanitised, including the inside of the probe
cover.
• Never use sanitising wipes more than once – and do not use a sanitising wipe if the package seal is
broken.
• Always wash and sanitise the probe between every use.
References: Australian New Zealand Food Standards Code (Australia only) Standard 3.2.2 Clause 22 Temperature
measuring devices

They also follow guidelines for safe thawing, cooking, and holding of potentially hazardous foods. This
includes proper thawing methods, cooking temperatures, and holding temperatures to minimize the risk
of foodborne illnesses.

By adhering to these protocols and guidelines, Vitaly Italian Restaurant ensures that the food they serve
is prepared and stored safely, providing a high level of quality and safety for their customers.

7. Cleaning and Sanitizing:

To ensure a clean and safe environment, Vitaly Italian Restaurant follows specific procedures for cleaning
and sanitizing food contact surfaces, utensils, and equipment. They use appropriate cleaning agents and
techniques to thoroughly clean and remove any dirt or residue. After cleaning, they also sanitize these
surfaces to eliminate any potential bacteria or contaminants.

In addition to their cleaning procedures, Vitaly Italian Restaurant has a schedule for routine cleaning
tasks. This helps them stay on top of regular cleaning and maintenance, ensuring that all areas of the
restaurant are kept clean and hygienic. From floors to countertops to utensils, they make sure everything
is properly cleaned and maintained.
 Daily Cleaning Schedule Initial each day as cleaning occurs. Fortnight beginning:
using Editable Files
…...…./…..…../……….

Item to be Cleaned Who (position) Mon Tue Wed Thu Fri Sat Sun Mon Tue Wed
Cool room floor Karan
Fridges, surfaces Ash
Burners and oven Maximilliano
Bench Can Opener Manoj
Cleaning Equipment Utsav

By implementing these cleaning and sanitizing protocols, Vitaly Italian Restaurant creates a safe and
clean environment for both their staff and customers. It's an essential part of their commitment to food
safety and customer satisfaction.

8. Allergen Management:

Vitaly Italian Restaurant takes allergen management seriously to ensure the safety of their customers.
They have implemented strategies to prevent cross-contact and properly label allergenic ingredients.

To prevent cross-contact, Vitaly Italian Restaurant has designated areas and separate utensils for
preparing allergen-free dishes. They also follow strict protocols to avoid cross-contamination during food
preparation. Additionally, they ensure proper labeling of all menu items, clearly indicating any allergenic
ingredients present.

Staff members at Vitaly Italian Restaurant undergo thorough training in identifying and addressing
allergen-related concerns. They are educated about common allergens, cross-contact prevention, and
how to handle customer inquiries regarding allergens. This training helps them provide accurate
information and address any concerns or special requests from customers with allergies.

By implementing these strategies and providing staff training, Vitaly Italian Restaurant strives to create a
safe and inclusive dining experience for all customers, including those with food allergies.

9. Record-Keeping:

Vitaly Italian Restaurant takes food safety seriously and maintains detailed documentation of all their
food safety activities. This includes keeping temperature logs to ensure that food is stored and prepared
at safe temperatures. They also maintain cleaning schedules to ensure that all areas of the restaurant are
cleaned regularly and thoroughly.

In addition, Vitaly Italian Restaurant keeps records of staff training to ensure that all employees are
properly trained in food safety practices and protocols. This helps to ensure that everyone is
knowledgeable about allergen management, cross-contact prevention, and other important food safety
considerations.

Regular review of these records is an essential part of Vitaly Italian Restaurant's commitment to
continuous improvement. By reviewing the records, they can identify any areas for improvement and
make necessary adjustments to their processes and procedures.

By maintaining thorough records and regularly reviewing them, Vitaly Italian Restaurant ensures that
they are upholding the highest standards of food safety.

10. Continuous Improvement:

Vitaly Italian Restaurant is committed to continuous improvement in their food safety practices. They
conduct regular audits and inspections to assess their compliance with food safety regulations and
identify areas for enhancement.

These audits and inspections help Vitaly Italian Restaurant maintain high standards and ensure that all
processes and procedures are being followed correctly. By identifying areas for improvement, they can
make necessary adjustments to enhance their food safety practices.

Vitaly Italian Restaurant also values feedback from both staff and customers. They have implemented
feedback mechanisms that allow staff and customers to report any food safety concerns they may have.
This open communication helps Vitaly Italian Restaurant address any issues promptly and make
improvements where needed.

By conducting audits, inspections, and encouraging feedback, Vitaly Italian Restaurant continuously
strives to enhance their food safety practices and provide a safe dining experience for all.

10.Conclusion

In conclusion, Vitaly Italian Restaurant's food safety plan is comprehensive and robust. With their
diligent record-keeping, regular reviews, and continuous improvement efforts, they prioritize
maintaining a safe and hygienic environment. Through audits, inspections, and feedback mechanisms,
they ensure compliance with regulations and address any concerns promptly. Vitaly Italian Restaurant's
commitment to food safety provides peace of mind for both staff and customers, creating a dining
experience that is not only delicious but also safe.

Food Safety Glossary

TERM DEFINITION
> Greater than
≥ Equal to or greater than
< Less than
≤ Equal to or less than
As a general rule, ready-to-eat potentially hazardous food which has been kept between 5°C and 60°C:
• for a total of less than 2 hours must be refrigerated or used immediately; • for a total of more
than 2 hours, but less than 4 hours must be used immediately;
• for a total of 4 hours or longer must be thrown out.
‘2 hour / 4 These times are cumulative: each period in the Temperature Danger Zone
hour Rule’ (5˚C – 60˚ C) has to be added up to reach a total time

Food allergens are typically naturally-occurring proteins in foods or derivatives of them that cause
abnormal immune responses. The key food allergens are: peanuts; tree nuts; soy; milk, egg; cereals;
Allergens seafood; fish; and sesame. (www.allergenbureau.net )

CA See Corrective Action

Control Any action and activity that can be used to prevent or eliminate a food safety hazard or reduce it to an
measure acceptable level.
Perishable foods that have undergone a mild heat or pasteurisation process
(at least 70°C for 2 mins or 75°C instant) and which, to extend the time during
Cook Chill which they remain wholesome (usually maximum 5 days), are blast chilled
Meals with and kept in the temperature range of 0 – 5˚ C (≤3°C if storing for 3 -5 days).
Short Life Typically, these foods are cooked, blast chilled and stored in covered
gastronome trays and are reheated /regenerated before consumption.
Any action to be taken when the results of monitoring indicate a loss of control.
Corrective
action
The temperature measured in the part of the food which heats more slowly or cools less quickly
Core (usually the centre of the food, or the breast in chicken).
temperature
Contamination from one food, surface or utensil to another, e.g. juices of raw chicken onto a knife which
is then used to chop lettuce for salad; or knife used to spread peanut butter used to cut a cheese sandwich
(allergen issue)

Cross
contaminatio
n
Danger Zone
See Temperature Danger Zone: (5˚C – 60˚C)

DoH
Department of Health

FSP
See Food Safety Program

Foodborne Illness from consuming food which contains pathogenic microorganisms, harmful chemicals or other
Illness foreign substances.
A Food Handler is anyone who handles food or food contact surfaces, including staff who receive, store,
Food Handler prepare, process, package, serve and deliver food.

The principal piece of legislation for regulating food in Australia. The code provides standards for the
Food labelling and composition of food products, food additives, contaminants and residues, microbiological
Standards and processing requirements and standards governing the safe production for foods.
Code
Food Safety
Standards contained in Chapter 3 of the FSANZ Food Standards Code
Standards
“Food Standards Australia New Zealand” is the authority that develops and coordinates Food Safety
FSANZ legislation (formerly known as ANZFA – Australia
New Zealand Food Authority)