Apply Critical Control
Point Requirements
Lectures
Week One Power
point Introduction
The International Food Safety & Quality
Network
SQF
Code: A
HACCP-Based Supplier Assurance - Code for the Food Industry (Ref.
Module 11)
Week two
Power point Organizational Charts
Week three
Power point Hazard Analysis
Week Five
Power point Biological
hazards
Week 7
Power point “Prerequisite
(Support Programs)”
Week Nine Food Safety Auditing
Major assignment
General
Guidelines for developing Food safety Plans to go with NSW template
References:
Week One:
Week
One Power point Introduction
1.
Food
safety Programs are Required by the The Food Act 1984
2.
Classification
of businesses that require Food safety plans
3.
Australia New
Zealand Food Standards Code
4.
For
all food handling activities in Australia
Alternatives to a food
Safety Program
ISDO22000 used by manufacturers with international
customers
GMP
used by any one manufacturing food with health claim (same as used by
Pharmaceutical manufacturers)
Or for
sale in certain counties like USA and Japan.
Online guide
to food safety plans by Byte foods
Food
Safety Templates:
Victorian Food
Safety Program Template (Do not use this
for your FSP except as a general reference)
Template Food Safety Program - NSW Food
Authority ( this is more appropriate for your
assignment)
General
Guidelines for developing Food safety Plans to go with NSW template
Queensland TOOL FOR THE DEVELOPMENT OF
A Food Safety Program
Good resource
for developing record sheets
Food poisoning and how
to prevent it
Food safety at home
& in the community (Vic health dept)
Aust. STANDARD 3.2.1
FOOD SAFETY PROGRAMS
Power Points: 1) “What is a Food Safety
Program?”
Week Two:
“What is a Food Safety Program?” PPT
Food Safety It's in
Everyone's Hands
Food Safety It's in
Everyone's Hands2
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES
FOR ITS APPLICATION (FAO)
Week Three:
Four
dead in poisoning tragedy
Week Four
Developing a food safety
plan:
1)
Power
point on all course How to develop a
food Safety Plan
Resources:
A) Tool for the
development of a Food Safety Program
B) Template Food Safety Program - NSW Food Authority
C) General
Guidelines for the Development and
Implementation of a Food Safety Program
Section of
References:
1) Key
Points In Ensuring Food Safety In The Bakery
2) Technical
Fact Sheet Food handlers Feb_2008
3) Technical
Fact Sheet Food receipt Feb_2008 3)Technical_Fact_Sheet_Thermometers_Feb_2008
Week Five
How to write Food
Safety policies
ANZ
stadium Food safety Policy
Template
for a food safety policy
Week Six
Hazard analysis
Hazard
Analysis and Hazard Audit Tables
Queensland TOOL FOR THE DEVELOPMENT OF A Food Safety
Program
Good resource for developing record sheets
Note: hazards relate to the storage conditions and nature of
the food material. concerned
i.e. Dry food must be dry and acid must remain
acid and salted must remain salted.
CCP must involve checking that
these parameters are maintained.
For Dry storage see http://www.engineeringtoolbox.com/relative-humidity-production-process-d_511.html
Measurement
of relative humidity can be done with appropriate instruments see
http://www.omega.com/toc_asp/sectionsc.asp?book=temperature§ion=hu
Week Seven Support Programs:
Week 7 Power point “Support Programs”
See also General
Guidelines for developing Food safety Plans to go with NSW template
Example
Food Safety Program of a Cook-Fresh process
Support
Programs Information that should be covered in support programs is covered by:
ANZFA
draft food safety standards, 3.2.2 and 3.2.3
Week Nine
Which
food businesses need to be audited?
Bulletin 5 CLASSES
OF FOOD PREMISES AND Audit REQUIREMENTS
Victoria
Government Gazette CLASSES
OF FOOD PREMISES AND REQUIREMENTS
Example
Food Safety Audit Check list
Preparing
for an Audit by a Food safety Authority
Week Ten
Perform Safety Audit
Food
Safety Internal Audit Checklist
Week Eleven
Processing
of meat, poultry, fish, game etc
Week Twelve
Week Sixteen
Hand in Student FSP for assessment
Check
list for assessment of Student FSP
E. coli
outbreaks;
The current outbreaks of Escherichia
coli in Germany are caused by a strain of E. coli with the serotype O 104, H7
Comensalistic E. coli that grow in our intestine can change their genetic makeup
and become pathogenic quite easily
See the
power point lecture regarding bacterial genetic
variation
E. coli O104,H4 http://en.wikipedia.org/wiki/2011_E._coli_O104:H4_outbreak
See Kevin’s law http://en.wikipedia.org/wiki/Kevin%27s_law
Kevin’s Story: http://www.foodborneillness.org/leadership/140-kevins-story.html
E. coli O157,H7 http://en.wikipedia.org/wiki/Escherichia_coli_O157:H7
E. coli O104,H4 http://en.wikipedia.org/wiki/2011_E._coli_O104:H4_outbreak
Revision