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Aged Care Food Safety Program Template

©Infocus Management Group

Aged Care FSP Template Version 2.0Q February 2010

Step by Step Instructions for tailoring your Food Safety Program

10 Steps

Before proceeding, it is important to familiarise yourself with the Food Safety Program

(FSP) template structure and content (see Overview of Template – previous page).

STEP 1 Cover & Contents pages

Insert CD into drive and open the file: FSP Editable Section.

Cover: Put your business name and address on the front cover of the

program. You could also insert your logo and the current version

number and date;

Contents Page: At this stage do not edit the contents page. It is best to

edit the contents page after the program has been tailored (See Step

7). [Note: the FSP Template does not have page numbers as you will need to

physically remove and add pages as part of this tailoring process and page

numbers, if shown, would then be out of sequence. It is still easy to navigate the

document via the Contents Page and Folder Tabs].

STEP 2 Part 1: Facility Details

Edit the FSP Editable Section file as follows:

Complete the table in Part 1.1 (Note: The contact details for local

Population Health Units can be found in the Appendix)

Complete Part 1.2 by providing details of your facility and its food

services. A sample description is included in the electronic file to assist

you.

STEP 3 Part 2: Food Safety Policy

Edit the FSP Editable Section file as follows:

In Part 2, insert your Food Safety Policy or Commitment Statement. If

your facility does not have one, you may choose to adopt the sample

Food Safety Policy that is included in the electronic file.

v


Aged Care FSP Template

Version 2.0Q February 2010

<Organisation Name & Address>

Food Safety Program

Version No <number> Issue Date:<Date>

This Food Safety Program is based on the

Food Safety Program Template developed by

Infocus Management Group

for use in Aged and Community Care Facilities

Food Safety Program



Table of Contents

FOOD SAFETY PROGRAM

Introduction

PART 1 FACILITY DETAILS

1.1 Facility Contact Details

1.2 Description of Food Services Provided

PART 2 FOOD SAFETY POLICY

PART 3 FOOD PROCESS STEPS

Food Process Steps Table

Food Process Flow Diagram

PART 4 FOOD SAFETY MANAGEMENT TABLES

PRT Purchase & Receipt

DST Dry Storage

CST Cold Storage

FST Frozen Storage

TT Thawing Food

PT Preparation of Food

CKT Cooking

TMT Texture Modification

HHT Hot Holding

CT Cooling

BCT Blast Chilling

BFT Blast Freezing

RT Reheating

PLT Plating Food

IT1T Internal Transport of Food (Non temperature controlled)

IT2T Internal Transport of Food (Temperature controlled)

ST Serving Food

ET1T External Transport of Food (Excursions / Day Trips)

ET2T External Transport of Food

PART 5 FOOD PROCESS PROCEDURES

PRP Purchase & Receipt

DSP Dry Storage

CSP Cold Storage

FSP Frozen Storage

TP Thawing Food

PP Preparation of Food

CKP Cooking

Food Safety Program



TMP Texture Modification

HHP Hot Holding

CP Cooling

BCP Blast Chilling

BFP Blast Freezing

RP Reheating

PLP Plating Food

IT1P Internal Transport of Food (Non temperature controlled)

IT2P Internal Transport of Food (Temperature controlled)

SP Serving Food

ET1P External Transport of Food (Excursions / Day Trips)

ET2P External Transport of Food

PART 6 SUPPORT PROGRAMS

6.1 Approved Supplier – Food Supply Specifications

6.2 Allergen Management

6.3 Product Identification & Labelling Procedures

6.4 Hygiene & Health of Food Handlers

6.5 Skills & Knowledge of Food Handlers

6.6 Cleaning & Sanitation Program

6.7 Kitchen & Equipment Maintenance

6.8 Pest Control

6.9 Garbage & Waste Control

6.10 Use of Probe Thermometers

6.11 Calibration of Thermometers

6.12 Food Recall

6.13 Food Safety Complaints

6.14 Verification & Review of Program

PART 7 RECORDS / LOGSHEET PROFORMAS

Food Supply Records

Approved Suppliers List

PRR Incoming Goods Log

Daily Food Safety Records

Daily Record Sheet

TMR Texture Modified Food Record

IT1R Internal Transport Record (Non Temperature Controlled)

IT2R Internal Transport Record (Temperature Controlled)

HHR Hot Hold Temperature Log

BCR Cook / Chill Record (Blast Chilling)

BFR Cook / Freeze Record (Blast Freezing)

CSR Cool room / Refrigerator Temperature Log

FSR Freezer Temperature Log

Food Safety Program



ET1R Day Trip Record

ET2R External Transport Record

Cleaning Records

Daily Cleaning Schedule

Weekly Cleaning Schedule

Deep Cleaning Schedule

Equipment Maintenance

Equipment Maintenance Schedule

Equipment Repair Record

Kitchen & Equipment Maintenance Report

Probe Thermometer Calibration Record

Food Handler Records

Food Handler Illness/Condition Record

Food Handler Training Record

Internal Audit and Other Report Forms

Internal Audit Report

Corrective Action Report

Food Recall Action Report

Food Complaint Report

Pest Sighting Report Form

Program Review & Revisions

Verification and Review Schedule

Food Safety Program Revisions Record

APPENDIX ITEMS

1. Food Safety Glossary

2. Population Health Unit Contact Details

3. Current Facility Menu Plan

4. Food Safety Supervisor Qualifications / Certificates

5. Food Premises Licensing Documentation

UNUSED SECTIONS

Food Safety Program



Food Process Flow Diagram (Sample A)

Purchase

Receive

Store

Prepare

Thaw

Cook

Reheat

Cool Transport

Day Trips

Hot Hold

Plate & Serve

Transport

Cold Hold

Texture Modify

Food Safety Program



DST - Dry Storage

Process step

Hazards What could go wrong?

Control Measures What to do to prevent things

going wrong

Monitoring of Controls Checking that everything is right

Corrective Actions What to do when things go

wrong

Dry Storage

Physical contamination-

pest contamination if

infestation and / or open

packaging / containers

Chemical contamination –

if foods stored near

chemicals

Microbiological -

deterioration /spoilage of

food stored past use by /

best before dates

Microbial growth if dry

food becomes wet or

damp (eg in humid

conditions)

Physical, chemical &

microbiological

contamination if food left

uncovered (pests,

chemicals,

microorganisms, foreign

objects such as glass,

plastic)

Store opened dry foods in food

grade waterproof, pest-proof

containers with well-fitting lids

Transfer manufacturer’s details,

product name batch and date

codes to the containers (for

tracing if product recall)

Never top up dry food containers

with new batches

FIFO –First in, First out stock

rotation

Keep all dry storage areas

organised and in a clean and

dry condition

Store all dry goods on shelves, off

the floor (to prevent potential

contamination and to ensure

floors are effectively cleaned)

Do not store chemicals and

personal belongings in food

storage areas

Conduct a daily visual check to

ensure all food is correctly stored

Check while cleaning, for any signs of

pests and record any evidence on

Pest Sighting Report

Check and discard foods past their

use-by-date at the end of each

week

Check correct storage and

cleanliness of the dry goods area

during internal audits and record on

the Internal Audit Report

If dry goods become moist or

contaminated, discard

immediately

Discard any goods showing

signs of pest infestation and

clean and sanitise dry store,

shelving/containers

Record evidence of pests on

the Pest Sighting Report and

contact approved pest

control contractor.

Discard goods that are past

their use-by date

Discard food if evidence or

likelihood of contamination

Complete Corrective Action

Report

Food Safety Program



TT - Thawing Food

Process step

Hazards What could go wrong?

Control Measures What to do to prevent things

going wrong

Monitoring of Controls Checking that everything is right

Corrective Actions What to do when things go

wrong

Thaw

Microbiological –

Raw or thawing food may

drip juices onto ready to

eat food and

contaminate it (cross

contamination)

Thawing food can be

contaminated by

microorganisms if

uncovered

Centre of food item may

still be frozen and not

cook properly, allowing

bacteria to survive

Growth of pathogens if

temperature

/temperature abuse (eg if

thawed in sink where

thawed sections may be

above 5°C for 4 hours or

more)

Physical contamination if

thawing food uncovered /

unprotected

Transfer potentially hazardous

frozen foods (that need to be

thawed before cooking or

consumption) to a refrigerator

Keep potentially hazardous

thawing / thawed food at 5 C or

below until required

Cook / use thawed food within

48 hours of commencement of

thawing

Completely seal / contain all

thawing food

Store all thawing food separately

and below ready to eat food

If thawing in microwave, use or

cook food immediately after

thawing

Never refreeze potentially

hazardous thawed foods

Check that potentially hazardous

food to be cooked is fully thawed

prior to cooking

Check that all thawing food is

protected / covered and is thawed

in a refrigerator which is

temperature monitored

Label thawing foods with the date

and time of removal from the

freezer

During internal audits, check that

thawing control measures are

adhered to and record on the

Internal Audit Report

If food is not fully thawed allow

further time to complete thawing

or use microwave and

immediately follow with cooking

step

Discard potentially hazardous

foods that have been thawed

incorrectly or if evidence or


Discard food that has been

thawed in the refrigerator but not

cooked or served within 48 hours

Discard food if evidence or


Complete Corrective Action

Report

Food Safety Program



PP - Preparation It is essential that food is handled safely during preparation to avoid contamination from food

handlers or unclean utensils and equipment. Food must be correctly handled to prevent cross

contamination from raw to cooked or ready-to-eat foods or from unwashed to washed foods.

Procedure

1. Wash hands and fingernails prior to any food preparation and ensure hair nets fully cover

hair, including fringes. Remove jewellery. Always wear a clean uniform, and change or

cover it with a clean apron if it becomes soiled;

2. Check all ingredients for physical contaminants during measuring and weighing, and

remove these when possible. If a physical contaminant cannot be easily and completely

removed the contaminated food must be discarded;

3. Wash all vegetables, salads and fruit in a clean food preparation sink away from food

preparation areas, and allow to drain.

4. Use clean utensils and equipment for preparing food, and change utensils and equipment

between each type of food especially raw and cooked food, and unwashed and washed

food;

5. Always use food handling gloves or clean utensils when handling ready–to-eat food

6. Clean and sanitise all work surfaces between each task, and at the beginning and end of

each day;

7. Work quickly and efficiently to minimise time potentially hazardous food is at room

temperature. Cover and place food in refrigeration unit if there are any unavoidable

delays during preparation;

Corrective Actions

Re-train staff if evidence of poor food handling practices

Discard food that has been contaminated by poor food handling practices

Discard food contaminated by unclean utensils and equipment

Discard potentially hazardous ready-to-eat food that has been kept out of temperature

control for more than 2 hours

Discard food if any evidence or likelihood of contamination

Repair or replace faulty equipment, utensils & kitchenware and complete Equipment Repair

Record

Complete a Corrective Action Report if further corrective action required

Records

Corrective Action Report


Food Safety Program



6.5 Kitchen & Equipment Maintenance

All equipment used in food processes must be kept clean and in good repair and measuring

devices or equipment maintaining temperatures (such as dishwashers or coolrooms) calibrated

on a regular basis. Maintenance, servicing and calibration of kitchen equipment is carried out

regularly by personnel or the appropriate service provider according to their contract.

Procedure

1. Schedule regular equipment maintenance for kitchen equipment, and document on the

an Equipment Maintenance Schedule

2. Report any malfunction or breakdown of kitchen equipment between regular servicing visits

as per facility maintenance procedures and maintain repair records on file.

3. The maintenance contractor or handyman is then contacted to service and repair the

equipment;

4. Maintain all repair records on file in the facility’s office.

Quarterly Kitchen & Equipment Maintenance Check

Food process equipment and the kitchen environment is assessed by management or

maintenance personnel on a quarterly basis to ensure equipment is in good repair and that the

kitchen environment will not cause contamination of food or food surfaces. The results are

recorded on the Equipment and Kitchen Maintenance Report and kept on file.

Records

Equipment Maintenance Schedule, Equipment Repair Records, Quarterly Kitchen Maintenance Report

Food Safety Program Records



ET1R - Day Trip Record / Excursion Record

To be completed when High Risk Foods are taken on Day Trips. If you are only taking tea, coffee & biscuits or if residents

are buying their own food from a café, you do not need to fill in this form.

Section A Day Trip Food Service Details

Date of Day-Trip: _________________________________________________________

Description of High Risk Food Items/ Sandwiches/ Fillings to be taken (please tick all that apply):

Poultry (e.g. chicken, turkey etc.),

Meat (e.g .roast meat, beef, lamb, sausages, hamburgers etc.),

Smallgoods (e.g. salami, pastrami, ham, bacon, pâtés etc.)

Seafood (e.g. tuna, salmon, fishpaste etc.),

Dairy goods (e.g. cream fillings, cheesespread, yoghurt, fresh milk, cheese etc.),

Eggs or moist products containing eggs (e.g. curried egg, custard filling, quiche etc.)

Cooked rice or cooked pasta

Prepared sandwiches or foccacias

High risk food must be transported in a clean esky / cooler with ice bricks

Time Food loaded into esky /cooler :___________________________

Food consumed /cooked within 2 hours of loading?

Yes Time cooked / consumed: __________________

No Complete Section B.

Section B Complete if over 2 hours since loading food

Check food temperature with clean, sanitised probe thermometer to ensure it is still below 5oC. If you

cannot check the food temperature, discard food and organise replacement. Food can still be

consumed if you have been checking and logging food temperatures during transport and can

demonstrate food has not been above 5°C for more than 2 hours. Remember: If in doubt, throw it out!

Time: _______________ Actions Taken: ______________________________________

__________________________________________________________________________

__________________________________________________________________________

____________________________Signed: ______________________________________




Equipment Nature of Problem Staff Member

Taking Action

Contractor Name and

Contact Details (or

Maintenance)

Date of

Repair

Action Taken Contractor

Report on file

(or Maint.)

Signed off?

Signed

Yes / No

Yes / No

Yes / No

Yes / No

Yes / No

Yes / No

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