Catering Food Safety

1
Table of Contents
PAGE
1.0 Introduction 4
Mission 4
Organisational Chart 4
2.0 Food Safety Program 5
2.1 Food Safety Team 5
2.2 Scope & Purpose 6
2.3 Product Description and Intended Use 7
2.4 Process Flow Chart 8
2.5 Hazard Analysis 9-14
2.6 Hazard Control Table 15-22
2.6.1 Justification Table 23
2.6.2 Verification Table 24
2.7 Summary Table of Food Borne Illness 25
2.8 Cooking Times and Temperatures 27
2.8.1 Inactivation of Lysteria Monocytogenes 27
2.8.2 Inactivation of nonproteoteo Lytic Clostridinum Botulinum Type 28
BInactivation of nonproteo
3.0 Support Program 29
3.1 Maintenance Program 29
3.2 Approved Supplier Program 29
3.3 Good Handling Practices 30-34
3.4 Cleaning and Sanitation Program 35-44
3.5 Pest Control Program 45
3.6 Personal Hygiene Program 45
3.7 Product Recall Program 46
3.8 Staff Training Program 47
3.8.1 Calibration Program 47
3.9 Internal Audit Program 48
3.10 Document & Data Control Program 48
3.11 Customer Complaint Program 49
3.12 Transport Safety and Cleaning Procedure 50
3.13 Labelling Policy 51
2
Table of Contents Continued
PAGE
Form 1 Daily Operations 52-53
Form 2 Transport 54-55
Form 3 Monthly Internal Audits & Checks 56-58
Form 4 Dailey Cleaning Worksheet 59
Form 4a Fortnightly Cleaning Sheet 60
Form 4b Monthly Cleaning Sheet 60
Form 4c Weekly Cleaners Worksheet 61
Form 4d Cleaning Check Sheet 62-63
Form 5 Staff / Volunteer Illness Register 64
Form 6 Internal Audit System 65-66
Form 7 Staff Training 67
Form 8 Food Suppliers List 68
Form 9 Approved Supplier List 69-70
Form 10 Customer Complaint Register 71
Form 11 Monthly Maintenance Checklist 72
Form 12 Food Recall Procedure 73
Form 13 Catering Labels for Food Storage 74
Appendix 1 Definitions & Abbreviations 75-82

Appendix 2 Overview of Food Safety Laws 83
Appendix 3 Standard 3.3.1 83-86
Appendix 4 Standard 3.2.1 Food Safety Programs 86-88
Appendix 5 References and Further Readings 88-91
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1.0 Introduction
Introduction
Nuovo Chef (Newcastle Meals on Wheels Inc.) are a community service whose purpose is to provide
regular safe nutritious meals to people who are unable to prepare meals for themselves because of age,
illness or disability.
Nuovo Chef (Newcastle Meals on Wheels Inc.) are also committed to complying with the regulations
and requirements of the food Act 2003 and the Food Standards Code.
Mission
Nuovo Chef (Newcastle Meals on Wheels Inc.) are a caring organisation. Our mission is to provide a
safe, nutritious food service to the frail aged, people with disabilities and their carers in order to assist
them in maintaining their health and independence.
Organisational Chart
Management Committee
Head Office Catering Department

Manager Catering Manager
Administration Cooks/ General Service
Finance Transport Driver, Cleaner
Distribution Centre Social Support

Coordinator Coordinator
Transport Driver, Packers Clients, Volunteers
Branch Coordinators External Branches

Boolaroo, Hamilton, Lambton, Maitland, Morisset, Toronto,
Merewether, Mayfield, Stockton, Singleton, Scone, Muswellbrook,
Wallsend Port Stephens, Kurri, Dungog,
Relief Coordinator Beresfield, West Wallsend,
Client Liaison Officer Cessnock
Cleaners
Volunteers Clients
4
2.0 Food Safety Program
Name of Food Safety instructor: David Conway

Position: Catering Manager
Experience: Over 25 years
Food Hygiene Qualifications and / or Experience:
2007 AMB course in basic food hygiene Commercial cookery sauce techniques
Craftsman’s certificate retail butchery Post trade pates and croutes
Craftsman’s certificate cooking Post trade entremets hot and cold
D.I.R.E work practices and procedures Certificate 4 workplace training and assessment
Post trade pasta cookery
2.1 Food Safety Team

Duties: Cook
Catering Manager General Service Delivery Driver Cleaner
Staff Training √
Pest control program √ √
Purchasing—suppliers list √
Schedule of products √
Corrective Action √
Recall Procedures √
Customer Complaints and services √ √ √
Facility maintenance and service √
Thermometer calibration √
Hazard Audit √
Course development and review √
Food preparation √ √ √
Monitoring CCP and record data √ √ √
Receipt of incoming goods √ √ √
Food temperature checks √ √ √
Personal Hygiene √ √ √ √
Waste disposal √ √ √ √
Flow charting √ √ √ √
Cleaning & sanitation √ √ √ √
Continues improvement √
Appliance temperature checks √ √
Deliveries √
5
2.2 Scope and Purpose
Scope:-
Nuovo Chef (Newcastle Meals on Wheels Inc.) Food Safety Program covers:-
 Receive
 Storage
 Preparation
 Cooking
 Chilling
 Post chilling processing
 Cold storage
 Transport
 Plating
 Delivery of chilled prepared food
 Delivery of frozen prepared food
 Cleaning and sanitation
Purpose:-
Nuovo Chef (Newcastle Meals on Wheels Inc.) Food Safety Program has been implemented to minimise
the risk of hazards during the handling of the food whilst in the facilities control;
Thereby ensuring that the food product is as safe as possible and meets the regulatory requirements of
the NSW Food Authority.
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2.3 Product Description and Intended Use
Product Description Fully cooked & prepared meals, chilled to be consumed by the use by date.
Frozen meals to be used by the use by dates.
Examples Soups, Beef Stew, Braised Steak, Beef Lasagne, Roast Beef, Fish Cakes,
Sweet & Sour Pork, Spaghetti Napolitano, Spaghetti & Meatballs, Chicken
Casserole, Vegetable Quiche, Rissoles, Chicken & Mushroom Casserole,
Lamb & Rosemary, Macaroni Cheese, Corned Beef & Sauce, Chicken
Schnitzel, Shepherd’s Pie, Vegetable Lasagne, Beef Casserole, Prawn
Mornay, Chicken Stroganoff, Stuffed Zucchini, Roast Chicken, Crumbed Fish,
Sausages & Gravy, Spinach & Ricotta Crepe, Steak & Kidney, Pasta Bake,
Cheese & Vegetable Patties, Savoury Mince, Lamb Casserole, Chicken
Mornay, Vegetable Chickpea Curry, Roast Lamb, Sweet & Sour Meatballs,
Pumpkin Quiche, Meatloaf, Chicken In Apricot, Asparagus Quiche, Beef
Schnitzel, Cottage Pie, Sweet & Sour Chicken, Mushroom Risotto, Roast
Pork, Salmon Patties, Beef Stroganoff, Spicy Chickpea Patties, Beef Chow
Mien, Sweets etc.
Product Composition Varies according to standard recipe. Includes beef, chicken, lamb, pork,
seafood and vegetables
Methods of Processing Cooking may be baked, boiled, roasted, steamed, stir fried and or pan fried.
Chilled and frozen
Special Preparation Food may be cut or portioned prior to plating. Food is plated and chilled
Characteristics within 30 minutes. Food chilled has a 10 day shelf life. Food may be texture
modified prior to plating
Packaging Gastronome trays with lids and bags for bulk meal storage
Meals are plated into foil/ Oliver containers and lidded
Soup and Sweets are plated into plastic containers with lids
Storage Chilled food is stored below 5˚C and delivered in bulk to the Branches in the
refrigerated truck. Maintaining the temperature below 5˚C plated meals are
placed into chilled eskies with ice blankets to maintain the temperatures
below 5˚C.
Frozen meals are stored in freezers below - 10˚C and are transported to the
branches by the refrigerated truck and are delivered frozen solid. Frozen
meals are delivered to the clients frozen solid in chilled eskies with ice
blankets.
Shelf Life Chilled meals have a 10 day shelf life
Frozen meals have a 6 month shelf life
Distribution Methods Refrigerated truck and volunteers cars
Consumer Vulnerable population – aged, frail, people with disabilities and their carers
Intended Use Chilled and frozen meals to be consumed by the printed use by date.
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2.4 Process Flow Chart
Cook Chill Process (Short Shelf Life)
Menu Development
Order From Approved Supplier
Receipt Of Raw Materials CCP1
Dry Stores at room Cold Storage store at Frozen Storage store at

Temperature CP 5°C or below CCP2 -10°C CCP2
Thaw in cool room up to 48 hours CCP3
Prepare within 30 minutes CCP4
Cook to a core temperature of 75°C for a minimum of 2 minutes, maintain above 60°C at all times. CCP5
Tray or bag within 30 minutes timeframe before placing into the chiller maintaining 60°C CP
Cool rapidly in shallow containers place in blast chiller bring down to 21°C within 2 hours then 5°C
within 4 hours after that
Place into cold storage and hold at 5°C or below CCP2
Transport to the branches by refrigerated truck maintaining 5°C or below CCP7
Plating at the catering centre to be done in plating room with temperature control CCP4
Texture Modified food to be prepared at cook point and follow the guideline set by the procedure CCP8
Freezing of meals are to be done as quick as possible following the procedure CCP9
Cleaning and Sanitation CP
8
2.5 Hazard Analysis
Step Input (s) Hazards Hazard? Justification CCP? Control

Staff and volunteers Unlikely to occur due to SPs
(jewellery, bandaids, C = chemical good food handling Staff training
hair, gum) contamination hygiene practices (staff Food handling
training) and DVD
Equipment (bolts, P = foreign maintenance programs
All steps grease, glass, objects) object No Avoid foreign objects No
1 - 13
Building (flaking paint,
glass and plastic objects) B =virus
bacteria and
cross
Processing (utensils, contamination
plastic packaging)
Harmful or incorrect Unlikely to occur due to No SPs
level of compound or supplier approval Approved
ingredient as a result of C= chemical No programs, good suppliers list
incorrect blend or contamination compliance history, Supplier
contamination during certificate of registration agreements
1 transit and HACCP licences Standard
Menu recipes
Design/ Introduction of foreign C= chemical Incoming
Ordering & objects (metal, glass, contamination No goods
Purchasing wood, cardboard) registers
Product recall
Introduction of food B= process
borne bacteria and microbiological No
viruses that cause contamination
illness.
Contamination by visible Unlikely to occur as SPs
metal, plastic, C,P = product integrity Incoming
cardboard, wood, glass introduction of No checked upon arrival as No goods register
and chemical during foreign objects part of the inspection
transit. program
Temperature of food Increased temperatures Check that the
during transit can result in bacteria temperature
growth to high levels of perishable,
unable to be controlled ready to eat
B = growth of by the cooking process. foods on
bacteria that There is also potential arrival is ≤5˚C
causes food Yes for the growth of Yes max and
2 borne illness organisms that produce frozen food is
Receival heat resistant toxins hard frozen
(staphylococcus aureus) SPs
at increased Incoming
temperatures. goods register
Contamination during Unlikely to occur as good SPs
handling at Receival step hygiene practices should Incoming
(e.g. from thermometer, B = introduction outline standard goods register
pest) of No procedures for the use Supplier
microorganisms of alcohol wipes prior to No agreements
taking temperatures,
and products stored
correctly and quickly.
9
2.5 Hazard Analysis Continued
Contamination during Unlikely to occur as SPs
storage by cleaning sanitation and pest Cleaning
products (lubricants, control programs to schedule
soaps and detergents) control these hazards Cleaning
and dangerous C = chemical are in place. Chemicals worksheets
chemicals (rodent baits). contamination No are stored & labelled No Pest control
correctly. register
Bait stations at
appropriate locations.
Tamper proof bait
stations in use
Contamination by Unlikely to occur as SPs
vermin and dirt during products and ingredients Cleaning
storage P,B = are packaged and good schedule
3 contamination sanitation practices & Cleaning
Storage by foreign pest control programs worksheets
objects or No are in place. No Pest control
bacteria or Premises are in good register
viruses that repair, doors are kept Storage of
cause illness closed to prevent pest open food
entry. According to
manufacturer
or 5 Day’s
Temperature of chilled Unlikely to occur as SPs
and frozen ingredients products are stored and Manual check
and food during storage B = growth of maintained at ≤5˚C
bacteria No (refrigerated) and ≤-10˚C No
*frozen). These
temperatures are
checked regularly.
Ingredient or product Unlikely to occur if SPs
temperatures during frozen product is always Food audit
defrost at refrigerated No completely thawed at No Flash link
temperatures. refrigerated program
temperatures Manual check
Ingredient or product Increased temperatures Make sure
temperatures during can result in bacteria time and
defrost in the growth to high levels temperature
microwave B = growth of unable to be controlled do not allow
4 bacteria that by the cooking process. growth. Use
Thawing cause food There is also potential standard
borne illness for growth of organisms procedure.
Yes that produce heat Yes Be sure that
resistant toxins the cooking
(staphylococcus aureus) process is
at increased commenced
temperatures. at the
completion of
the defrost
cycle.
10

Contamination by Unlikely to occur due to SPs
chemicals, oils and residual cleaning and Cleaning
cleaners C = chemical No sanitizing chemicals, No schedule
contamination lubricants are addressed Cleaning
by the cleaning & worksheets
sanitation program
Dust and insect, utensils Unlikely to occur due to SPs
P= good food handling Cleaning
5 contamination No practices and sanitation No schedule
Preparation by foreign programs in place Cleaning
objects worksheets
Staff training
Time. Growth of Strict time monitoring Limit the
bacteria when B = growth of during preparation amount of
temperatures are not bacteria that Time of ingredients out preparation
maintained during cause food Yes of refrigeration is Yes time.
preparation. borne illness minimised. Ingredients SPs
are pre-cooled before Run sheets
use Food audits
Cooking process (baking, Bacteria and Cook to
boiling, grilling etc.) contaminating micro- standard
times and temperatures B = growth of organisms are likely to times and
bacteria and occur in raw ingredients temperatures.
6 contaminating Yes (especially meat). The Yes Take core or
Cooking microbes when cooking process must cold spot
food is not reduce these to a safe temperatures
cooked properly level. CPs
Run sheets
Food audit
Chilling process times Bacteria and Make sure all
and temperatures contaminating micro- food is placed
organisms are likely to in the blast
B = growth of occur if the product is chillers &
bacteria and not chilled in the correct chilled
7 contaminating time frame (especially correctly to
Chilling microbes when Yes high risk foods such as Yes ≤21˚C within 2
food is not meat, eggs, fish, etc.) hours then to
chilled properly the chilling process must ≤5˚C within 4
reduce the risk of the hours
growth of these bacteria SPs
and micro-organisms Run sheets/
Food audits
11
Contamination by Severity is high but If product is not
bacteria during puree unlikely to occur if portioned or
process puree/ texture modified pureed quickly
support program is in after cooking
place. and before
No Ensure adequate No cooling or
cleaning and sanitation eating, growth
is undertaken of heat
8 resistant or
Post Cook contaminating
Processing B = growth of bacteria is
(portioning, bacteria that possible
slicing or Times and product cause food If product is not Limit the time
texture temperatures allow borne illness portioned or pureed between
modificatio growth of surviving heat quickly after cooking and cooking and
n resistant and any before cooling or eating, chilling
contaminating micro- growth of heat resistant Monitor the
organisms while Yes or contaminating Yes foods time out
portioning occurs bacteria is possible of the cook,
chill or service.
SPs
Texture
modification
worksheets
Contamination during Unlikely to occur as SPs
storage by cleaning sanitation and pest Cleaning
products (lubricants, control programs control schedule
soaps and detergents) C = chemical these hazards. Chemicals Cleaning
and dangerous contamination No are stored & labelled No worksheets
chemicals (rodent baits). correctly. Bait stations at Pest control
appropriate locations. register
Tamper proof bait
stations in use
Contamination by Unlikely to occur, SPs
9 vermin and dirt during products and ingredients Cleaning
Cold storage P,B = are packaged, good schedule
Storage contamination sanitation practices and Cleaning
by foreign No pest control programs No worksheets
objects, bacteria are in place. Pest control
or viruses that Premises are in good register
cause illness repair, doors are kept
closed to prevent pest
entry.
Contamination by Unlikely to occur SPs
vermin and dirt during B = growth of products stored at Manual check
storage bacteria No (refrigerated ≤5˚C frozen No
≤-10˚C) is maintained
and checked regular.
12

Times and product Bacteria and Deliver only chilled
temperature allowing contaminating meals and deliver
growth of surviving B = growth of microbes will be able to quickly. Monitor
heat resistant and any bacteria that grow or survive if the temperatures and
contamination micro- cause food Yes conditions are Yes delivery times.
organisms borne illness favourable. The chilled SP’s delivery
temperature and worksheets
10 delivery times need to
Bulk eliminate this hazard
Delivery Contamination by Unlikely to occur SPs
unclean trolley/ P,B = because food is kept Cleaning schedule
delivery vehicles, dust, contamination covered and the Cleaning
insects and utensils by foreign cleaning and sanitation Yes worksheets
objects or Yes program covers all Pest control
bacteria or areas of the delivery worksheet
viruses that with the pest control
cause illness program.
Contamination by Severity is high but SPs
bacteria during plating unlikely to occur if plating worksheets
process plating support and food
Yes program is in place. Yes temperature
Ensure adequate worksheets
cleaning and sanitation
is undertaken
B = growth of
11 Times and product bacteria that If product is not plated Limit the time
Plating temperatures allowing cause food within the 30 minute between plating &
growth of surviving borne illness time frame, growth of chilling
heat resistant and any heat resistant or Monitor the time
contaminating micro- Yes contaminating bacteria No out of the
organisms while is possible refrigeration.
portioning occurs SPs
plating worksheets
food temperature
worksheets
Times and product Bacteria and Deliver only chilled
temperature allowing contaminating meals. Deliver as
growth of surviving B = growth of microbes will be able to quickly as possible.
heat resistant and any bacteria that grow or survive if the Monitor
contamination micro- cause food Yes conditions are Yes temperatures and
organisms borne illness favourable. The chilled delivery times.
temperature and SPs
delivery times need to Delivery
12 eliminate this hazard. worksheets
Delivering
Contamination by P,B = Unlikely to occur SPs
unclean esky/ delivery contamination because food is kept Cleaning schedule
vehicles, dust, insects by foreign covered and the Cleaning
and utensils objects or Yes cleaning and sanitation No worksheets
bacteria or program covers all Pest control
viruses that areas of the delivery worksheets
cause illness with the pest control
program
13
Step Input (s) Hazards Hazard Justification CCP? Control
?
Inadequate dishwasher It is likely that utensils SPs
temperature allowing and crockery are Flash link
survival and subsequent B = growth of contaminated upon program
growth of any bacteria that Yes return from service. No Manual Check
contaminating micro- cause food Dishwasher rinse
organisms on utensils borne illness temperatures are
and crockery monitored as a part of
the cleaning program
Inappropriate clean-up B = cross Returned food items are SPs
of returned food items/ contamination disposed in a dedicated Waste
trays and contaminates by bacteria that area (separate from food disposal
food preparation area cause food preparation areas) worksheet
borne illness Yes No
P=
contamination
by foreign
objects
Inappropriate cleaning C = chemical Unlikely to occur, only SPs
procedures, where contamination approved cleaning Cleaning
incorrect chemical or chemicals are used. This No schedule
incorrect concentrations food contacting
surfaces, plates
No is addressed in the Cleaning
are used and utensils sanitation and cleaning worksheets
13 program
Clean up
Infestation of pests due Unlikely to occur as SPs
to garbage as an P = pests garbage and waste is Waste
available food source contaminate removed in timely disposal
food and No manner No worksheets
environment Pest control program Pest control
includes regular pest worksheet
inspections
Trays/ foils, lids, Unlikely to occur as SPs
containers, implements trays/ foils, lids, Cleaning
are stored incorrectly P = physical containers, implements Schedule
contamination no are stored correctly after No Delivery
delivery or cleaning. This worksheet
is addressed in the
cleaning program
Potentially B = cross Contaminated items to SPs
contaminated items contamination be removed before Good food
from staff and by micro- return to the kitchen or handling
volunteers (eg organisms No branch No program
bandages, vomitus, P= Staff illness
medications, body fluids contamination register
etc) by foreign
objects
14
2.6 Hazard Control Table
Process Potential Control CCP Critical limit Records

Step Hazard/s measures
Microbiological Temperature of chilled Maximum Incoming goods
(temperature abuse)- RTE product taken on product worksheet
chilled RTE foods arrival CCP temperature (form 1)
5˚C Unsatisfactory
Goods worksheet
(form 1)
Monitoring Procedures
Corrective Action
1 Receival What How When Who
Take representative Sanitised calibrated Contact catering
temperatures of thermometer or IR gun manager/ supervisor
chilled RTE food for on packets (not Every Person Reject if above max.
every delivery or cartons) as per delivery accepting Temperature
representative manufacturer delivery
sample instructions Notify supplier and
report
Microbiological Temperature of chilled Below 5°C Incoming goods
(temperature abuse)- RTE product taken on 6°C to 8°C
worksheet
chilled RTE foods arrival CCP (form 1)
8°C to 10°C Unsatisfactory
Goods worksheet
Above 10°C (form 1)
Corrective Action
What How When Who
Take representative Sanitised calibrated No corrective action
temperatures of thermometer or IR gun required, place into
chilled RTE food for on packets (not refrigeration.
every delivery or cartons) as per
representative manufacturer To be placed
sample instructions immediately into
1 Receival refrigeration and re-
checked in 30 min to be
Juice sure it is at
temperature.
Person Juice is to be placed
Every accepting into the freezer for 30
delivery delivery minutes then
temperature checked
and placed into
refrigeration if at
acceptable
temperature.
Juice to be rejected and
sent back after
checking one of the
Juices with a probe to
be sure it is above 10°C
15
2.6 Hazard Control Table Continued
Microbiological Appearance of frozen No evidence Incoming goods
(temperature abuse)- produce of freezer/ worksheet
Frozen RTE foods thawing (ice (form 1)
SP crystal Unsatisfactory
formation Goods worksheet
Must be hard (form 1)
frozen
Microbiological out of Product to be within Must be Incoming goods
date use-by within use by worksheet
SP date (form 1)
Unsatisfactory
Goods worksheet
(form 1)
Contamination Appearance of No evidence Incoming goods
Microbiologic a. Product a.dirty/ worksheet
b. packaging damage (form 1)
condition product Unsatisfactory
c. delivery vehicle SP b.dirty/ Goods worksheet
damage (form 1)
boxes
c.poor truck
condition
1 Receival Monitoring Procedures
Corrective Action
What How When Who
Feel each product Feel or use IR gun on Every Person Contact catering
type per delivery frozen packets (not delivery accepting manager/ supervisor
cartons) as per delivery Reject soft partially
manufacturer thawed produce with
instructions ice crystal formation
Notify supplier and
report
Visual inspection of Check packages and Every Person Reject products that
all produce labels delivery placing stores are out of date or very
away close to date if you
can’t use it in time. For
RTE foods notify
catering manager/
supervisor
Visual inspection Check truck, packaging Every Person Reject any produce
and product delivery accepting that looks damaged or
delivery tampered with or has
been soiled/
contaminated
Notify catering
manager/ supervisor
16
Microbiological Temperature of chilled Maximum Manual check (form 1)
(temperature abuse)- RTE food storage
of RTE foods Storage temperature temperature
of freezers 5˚C
Minimum
freezer
temperature
of -10˚C
Contamination Monitor No evidence Incoming goods
product packaging of: Damage worksheet
storage areas to stock or (form 1)
stock rotation packaging
Poorly Cleaning worksheet
maintained (form 1)
store area
Out of date Waste removal
stock Food worksheet
2 Storage:- stored (form 1)
Chilled uncovered or
on the floor
Frozen
Ambient Monitoring Procedures
Corrective Action
What How When Who
Product temperature Manual Check AM and PM All Staff For food between 5˚C
and 10˚C refrigerate
Freezer temperature and use within 12
hours
Discard any food over
10˚(C)
Examine the product Visually inspect Daily All staff Clean and remove
garbage more
frequently, correct
stock rotation
Discard any item that is
damaged, unlabelled or
out of date
17
Microbiological Completely thaw Time taken Added to run sheet
(undercooking) product SP for thaw
process
Microbiological Product temperature Product to be Added to run sheet
(temperature abuse) during thawing completely
SP thawed in
refrigerator
3 Thawing (max 5˚C)
Corrective Action
What How When Who
Check for evidence of Visual inspection All product All staff Continue to thaw until
hard frozen product Daily completely defrosted
Product location Visual inspection All product All staff Continue to thaw in the
Daily refrigerator
Growth of bacteria Monitor product times Maximum 30 Run sheet
CCP minutes From menu
Corrective Action
What How When Who
Time in preparation Visually check that At each All staff Check time of any food
4 room there is no food left break and found to be out of
Preparation Or out of the refrigeration at the end if refrigeration when
Visual check at break times or once the shift returning from a break.
finished If more than 30
minutes cook
immediately or throw
away.
Notify catering
manager/ supervisor
Survival of bacteria Check product Core is Run sheet
when food is not temperatures for oven minimum From menu
cooked properly cooking, gently heated CCP 70˚C for 2
or grilled product for minutes
every batch (75˚C) instant
5 Monitoring Procedures Corrective Action
Cooking What How When Who
Take at least one final Sanitised calibrated Every batch All Staff Keep cooking until cook
core temperature of thermometer or every temperature is reached
the product (in oven oven cycle
cold spot if
applicable)
18
Growth of bacteria Monitor product time Core Run sheet
temperature From menu
CCP of 20˚C
within 2hours
then 5 within
6 4hours
Chilling Monitoring Procedures
Corrective Action
What How When Who
Take at least one final Sanitised calibrated Every batch All staff Keep chilling until
core temperature in thermometer cooling temperature is
the chillier hot spot reached
Growth of bacteria Elapsed time and Maximum 30 Texture modification
(time and temperature at end of minutes worksheet
temperature abuse) process CCP elapsed time (form 4 )
and max
temp of 5˚C
at of process
Microbial Use of clean and Ensure Cleaning worksheet
contamination sanitised equipment equipment (form 1 )
and utensils according SP and utensils
to standard procedures are clean and
7 sanitised
Post Cook Monitoring Procedures
Corrective Action
Processing What How When Who
Elapsed time after Record time out of chill Each service Person Keep food chilled while
chilling before plating and holding chill time responsible processing and place
and cold hold Record temp at the for process into refrigeration after
Temp at the end of end of process processing
the process
Check that all Visual check Before use All Staff Re-clean and sanitise
equipment and equipment and utensils
utensils are clean and prior to use
sanitised
19
Microbiological Temperature of chilled Maximum Manual checks (form 1)
(temperature abuse)- RTE food storage
of RTE foods Storage temperature temperature
of freezers CCP 5˚C
Minimum
freezer
temperature
of -10˚C
Contamination Monitor No evidence Run sheet
product packaging of: From menu
Storage areas Damaged Cleaning worksheet
Stock rotation stock or (form 1)
packaging Waste removal
Poorly worksheet
maintained (form 1)
store area
Out of date
8 stock
Cold Food stored
uncovered or
Storage on the floor
Corrective Action
What How When Who
For food between 5˚C
and 10˚C refrigerate
Product temperature Manual checks Twice Daily All staff and use within 12
Freezer temperature hours
Discard any food over
10˚C
Examine the product Visually inspect Daily All staff Clean and remove
garbage more
frequently, correct
stock rotation
Discard any item that is
damaged, unlabelled or
out of date
20
Contamination Protect food during All food is to Food audit record
(foreign objects transport SP be covered
bacteria viruses) for transport
Growth of bacteria Amount of time taken All times and Transport delivery
due to time abuse for delivery temperatures worksheet
CCP to be (form 2 )
registered in
log
9 Corrective Action
Bulk What How When Who
Delivery Each Transport Cover any food that is
Covered food Visual inspection delivery driver uncovered
Elapsed time Monitor time and Each Transport Be sure times and
between the start temperature delivery driver temperatures are
and finish of the run recorded and food is
and the transport not above 5˚C if food is
hold temperature above the allowable
temperature notify the
catering manager/
supervisor
Growth of bacteria Elapsed time and Maximum 30 Plating meal
(time and temperature at end of minutes worksheet
temperature abuse) process elapsed time (form 1)
CCP and max
temp of 5˚C
at the end of
process
Microbial Use of clean and Ensure Cleaning worksheet
contamination sanitised equipment equipment (form 1)
and utensils according SP and utensils
to standard procedures are clean and
10 sanitised
Plating Monitoring Procedures
Corrective Action
What How When Who
Elapsed time after Record time out of chill Each service Person Keep food chilled while
chilling before plating and holding chill time responsible plating and place into
and cold hold Record temp at the for process refrigeration or ice
Temp at the end of end of process boxes after processing
the process
Check that all Visual check Before use All staff Re-clean and sanitise
equipment and equipment and utensils
utensils are clean and prior to use
sanitised
21
Contamination Protect food during All food is to Food delivery
(foreign objects transport SP be covered worksheet
bacteria viruses) for transport (form 1, 5&6)
Growth of bacteria Amount of time taken All times and Transport delivery
due to time abuse for delivery temperatures worksheet
CCP to be (form1, 5&6)
registered in
log
11 Corrective Action
What How When Who
Delivery Person
Covered food Visual inspection Each delivering Cover any food that is
delivery meals uncovered
Elapsed time Monitor time and Each Person Be sure times and
between the start temperature delivery delivering temperatures are
and finish of the run meals recorded and food is
and the transport not above 5˚C if food is
hold temperature above the allowable
temperature notify the
coordinator/ supervisor
Contamination Clean with hot water Dishwasher Manual check
(foreign objects, all multipurpose must achieve (Form 1)
bacteria, viruses) implements and wash cycle
utensils using the temp enough
standard practice to remove fat
Clean up in a dedicated and soil and
area SP not bake it
on. Sanitising
rinse cycle
must achieve
82˚C
12 minimum
Clean-up Items must
dry
Corrective Action
What How When Who
Water temperature Manual checks Twice Daily All Staff Adjust rinse
temperature on
(start and end of dishwasher.
clean-up) Re-sanitise dishes.
Manual sanitation if no
dishwasher.
22
2.6.1 Justification Table
Hazard / Control Measure Critical Limit Reference / Justification

Receival / Storage Maximum product temperature 5˚C Clause 5 Standard 3.2.2, Food Safety
for refrigerated product and frozen Standards, Food Standards Code, Food
solid for frozen product Standards Australia New Zealand
(FSANZ)
Preparation During preparation product CODEX alimentarius, Code of Hygienic
temperatures must not reach a Practice for Processed Meat and Poultry
maximum 10°C for more than 30 Products, CAC/RCP 13, 1976.
minutes.
Post-cook Processing Maximum portioning or puréeing time CODEX alimentarius, Code of Hygienic
(puree, portioning etc.) 30 minutes before chilling commences. Practice for precooked and cooked
foods in mass catering, CAC/RCP 39,
1993.
Cold Hold Minimum holding temperature 5°C or Clause 8 (5) Standard 3.2.2, Food Safety
at a lower temperature for a short Standards, Food Standards Code,
period of time*. The facility must be (FSANZ)
able to demonstrate in their food
safety program that the variance is not
unsafe using time as a public health
control measure.
Delivery / Transport Potentially hazardous food should be The FSANZ Guide to the Food Safety
kept under temperature control. This Standard Appendix 1 recommends the
applies to potentially hazardous food maximum cumulative time that the meal
that may be delivered to a ward or or its ingredients are outside
transported between sites. temperature control must not be
If there is a deviation from this greater than a total of 2 hours*.
requirement then the potentially Clause 10 Standard 3.2.2, Food Safety
hazardous food must meet the criteria Standards, Food Standards Code,
of the ‘4-hour/2-hour rule’*. (FSANZ).
Cold Storage Maximum refrigerated shelf life of 10 Blue book
days, including day of production and Cook chill for foodservice and
consumption manufacturing page 192
Cooling Maximum core temperature of 21°C Blue book
within 2 Hours or less than 5°C within Cook chill for foodservice and
4 hours from the end of the cooking manufacturing page 192
cycle.
Cooking Food is given a 6D process for Listeria Blue book
momocytogenes, i.e. equivalent to Cook chill for foodservice and
heating to 75°C manufacturing page 192
Cleaning Min of 82°C dishwasher rinse FDA Food Code. Chapter 4, section 4-
temperature 501.112 (A) (2).
Safe Food Australia 2nd Edition 2001,
Appendix 4 Cleaning and sanitising
surfaces and utensils
23
2.6.2 Verification Table
CCP or Support Verification Activity Frequency Person Records Corrective action /
program Responsible comments
Maintenance Physical check Daily and Supervisors Forms
monthly and or 2,3,6,11
appointed
person
Approved Agreements Yearly Catering Forms 8,9,10
suppliers Manager
Good handling Physical & Daily and as Supervisors Forms 1,3,4,
practices training needed and or 4a,4b,4c,4d,
appointed 6,7
person
Cleaning and Physical Daily and Supervisors Forms 4a,
Sanitation weekly 4b, 4c, 4d, 4,
1, 2, 3, 11
Pest Control Physical Daily and Supervisors Form 1, 3, 6,
monthly and or 11
appointed
person
Personal Hygiene Observation and Daily Supervisors Form 6, 11
documentation
Product Recall Physical When Supervisors Form 12
required and Catering
Manager
Staff Training Physical When Supervisors Form 7
required and Catering
Manager
Calibration Physical 6 Monthly or Supervisors Form 3
when and Catering
required Manager
Internal Audit Physical Yearly Supervisors Forms 3 ,6
and Catering
Manager
Document and Physical End of each Catering All forms
Data Control menu cycle manager
Texture-Modified Physical Daily Supervisor Form 3
Foods and person
completing
the work
Customer Physical When Supervisor Form 3, 10
Complaint required
Transport Safety/ Physical Daily Transport Form 2, 3
Cleaning driver
24
2.7 Summary Table of Food Borne Illness
Cause of illness Source Hazard Control / Precaution

Bacillus cereus Present in most raw, Spores survive cooking and Cool pre-cooked foods
dried and processed grow well in foods such as aquickly in shallow dishes
foods, especially spices, cooked rice dishes. Growth of
(<10cm) and store at or
cereals and starchy foods the bacteria occurs best at below 5°C. Alternatively,
room temperature. Two hold food at or above 60°C.
toxins that survive further Do not store pre-cooked rice
cooking may be produced. etc at room temperature.
One causes diarrhoea, Compliance with cooling
another vomiting. profile CCP (Appendix 5).
Campylobacter Commonly found in Survival of bacteria due to Ensure meats (especially
spp. animals (especially cattle insufficient cooking, cross-poultry and offal) are cooked
and poultry), food contamination of cooked adequately. Prevent cross-
products of animal origin, foods by raw foods, hands, contamination via surfaces
water. surfaces and utensils. and utensils. Good food
May be carried by pets. handling practices and good
personnel hygiene
important.
Clostridium Spore forming bacterium Spores survive and grow in Approved cooking processes
Botulinum found almost inadequately cooked canned for preserving (cook-chill)
everywhere, especially in and preserved (cook-chill) and canned food. Store cook
soil and agricultural food such as meat and -chill foods at low
products. vegetables. Incorrectly temperatures (0-3°C).
preserved vegetables and Acidification of preserved
herbs in oil can also be a food (eg vegetables in oil) to
hazard. Usually fatal unless below pH 4.6. May
quickly treated. Recovery sometimes grow in deep
may take years. containers
in absence of oxygen. NEVER
store stews etc in deep
pots. See Section 4 for
information on Cook-Chill
food. Compliance with
cooling profile CCP (see
Appendix 5).
Clostridium Spore forming organism Spores survive cooking and Hold food at temperatures
perfringens common in soil and on germinate in soups, sauces, at or above 60°C or rapidly
raw foods: vegetables stews and pies that are chill in shallow trays (max.
and meat. cooled or reheated too depth 10cm). Reheat
slowly. Food prepared in thoroughly. Reheat pies in
advance is most at risk. an oven, not in a pie
warmer. Reheat cold food
BEFORE food is transferred
to hot holding equipment
(eg. bainemarie). NEVER cool
stews etc in deep
pots. Make sure cook-chill
food is chilled quickly and
reheated properly. See
Section 4 for information on
Cook-Chill food. Compliance
with cooling profile CCP (see
Appendix 5).
25
2.7 Summary Table of Food Borne Illness
continued
Cause of illness Source Hazard Control / Precaution
Escherichia coli Lives in the gut (enteric). Survival of bacteria due to Scrupulous cleanliness,
Enterotoxigenic The types that cause insufficient cooking, cross- especially after using the
Enteropthogenic illness are usually of contamination of cooked toilet. Thorough cooking.
Enteroinvasive human origin. Certain foods by raw foods, hand and Control of cross-
Enterohaemorrhagic types commonly in cattle, utensils contamination
beef and raw milk.
Listeria Widespread in the Grows at normal Efficient cleaning and
monocytogenes environment. refrigeration temperatures. sanitation program. Control
Unpasteurised milk, Often fatal for vulnerable of handling and prevention
vegetables, humans. people. of cross contamination of
cooked meat and dairy
products. Store below 3°C.
Refer to Section 6 Part ‘5.1
Listeria and Food’ for more
information.
Salmonella Wide range of animals As for Campylobacter and E. Proper cooking of surface,
(non typhi) and foods of animal coli. rapid cooling and control of
origin – especially poultry hygiene and cross
and meats; also infected contamination.
persons / carriers / food
handlers.
Salmonella typhi Humans (enteric) As above. May be fatal. As above. Exclude carriers
and paratyphi from food preparation.
Shigella Humans (enteric) Transmitted through poor Personal hygiene, especially
personal hygiene and after using the toilet.
inappropriate handling of Thorough cooking.
foods.
Staphylococcus Humans; from skin, hair, Growth in food causes toxin Personal hygiene and not
aureus cuts and sores, nose and in food which is not allowing staff with infected
throat. destroyed on reheating. cuts/sores to handle food,
thorough cooking and quick
chilling.
Yersinia Animals: especially pigs, May grow under refrigeration Good food handling,
enterocolitica occasionally humans. in vacuum-packed meats and especially in preparation of
similar products. raw meats. Cook pork
thoroughly.
Viral Humans Handlers may spread virus to Good food handling,
Gastroeneteritis unpackaged foods (may be personal hygiene, (ensuring
(e.g. Norovirus) airborne – coughs, sneezes infected staff do not work
etc) with unpackaged food) and
proper cooking and storage.
26
2.8 Cooking Times and Temperatures
2.8.1 Inactivation of Listeria Monocytogenes
Internal Product Internal Product Lethal Rate Time for 6D Process

Temperature (˚F) Temperature (˚C) (minutes)
145 63 0.117 17.0
147 64 0.158 12.7
149 65 0.215 9.3
151 66 0.293 6.8
153 67 0.398 5.0
154 68 0.541 3.7
156 69 0.736 2.7
158 70 1.000 2.0
160 71 1.359 1.5
162 72 1.848 1.0
163 73 2.512 0.8
165 74 3.415 0.6
167 75 4.642 0.4
169 76 6.310 0.3
171 77 8.577 0.2
172 78 11.659 0.2
174 79 15.849 0.1
176 80 21.544 0.09
178 81 29.286 0.07
180 82 39.810 0.05
182 83 54.116 0.03
183 84 73.564 0.03
185 85 100.000 0.02
Note: z = 13.5˚F (7.5˚C)
27
2.8 Cooking Times and Temperatures
2.8.2 Inactivation of nonproteoteolytic
clostridinum botulinum type BInactivation of
nonproteo
Internal product Internal product Lethal rate Time for 6D process
temperature (˚F) temperature (˚C) (minutes)
185 85 0.193 51.8
187 86 0.270 37.0
189 87 0.370 27.0
190 88 0.520 19.2
192 89 0.720 13.9
194 90 1.000 10.0
196 91 1.260 7.9
198 92 1.600 6.3
199 93 2.000 5.0
201 94 1.510 4.0
203 95 3.160 3.2
205 96 3.980 2.5
207 97 5.010 2.0
208 98 6.310 1.6
210 99 7.940 1.3
212 100 10.000 1.0
Note: For temperatures less than 194°F (90°C) z = 12.6°F (7.0°C);
for temperatures above 194°F (90°C) z = 18°F (10°C).
*Note: These lethal rates and process times may not be sufficient for the destruction of non-
proteolytic C. botulinum in Dungeness crabmeat, because of the potential that substances that may
be naturally present, such as lysozyme, may enable the pathogen to more easily recover from heat
damage.
28
3.0 Support Programs
3.1 Maintenance Program
Maintenance of the buildings & equipment is important to minimise the risk of food contamination.
A pre-operational check is to be carried out at the start of each day and will include checking for:
 premises clean and tidy
 processing area clean and tidy
 any evidence of pest infestation
 hand washing facilities clean and stocked with soap and paper towel
 food contact surfaces clean and sanitised
 all equipment clean
 all packaging material stored correctly
 cool rooms/ freezers and fridges clean and tidy
 food transport vehicles clean and tidy and safety check
These are to be documented on Form 1: Pre-operational checklist and Form 2: Transport Pre-Operational
Checklist
A monthly check is to be carried out on six key areas covering all maintenance areas & include such
things as evidence of:-
 flaking paint
 rust
 light fittings
 door seals
 condensation
 fittings and fixtures
 chemicals
 amenities
These are to be documented on Form 15: Monthly Maintenance Checklist
3.2 Approved Supplier Program
All suppliers shall abide by the standards set by the Food Safety Program of Meals on Wheels Newcastle Inc.
These standards include:
 Copies of their HACCP certification or have a food safety plan in place.
All suppliers will be required to complete Food Suppliers Agreement see Form 12: Food Supplier’s
Agreement which includes information of the business and the requirements of Meals on Wheels
Newcastle Inc.
All suppliers will be placed on the approved Suppliers List, see Form 13: Approved Suppliers List and will
include contact details and product or service provided form the companies.
29
3.3 Good Handling Practices
Newcastle and District Meals on Wheels is committed to using correct handling practices. These practices
will cover food storage, packaging, rotation, waste management, food disposal, equipment temperature
monitoring, food temperature monitoring and transport temperature control. No person handling food
shall eat or drink whilst in the food preparation area. All persons shall wear appropriate and clean clothing
and have good personal hygiene.
Delivery and Storage

All food and supplies to Meals on Wheels Newcastle Inc. will come from an approved
supplier and will be recorded on Order sheet from the ordering system.
Any delivery that is unsatisfactory shall be registered on order sheet from the ordering
system and inform the catering manager / supervisor and returned to the supplier.
Juice
Corrective Action to be Taken
Below 5°C No corrective action required place into refrigeration.
6°C to 8°C To be placed immediately into refrigeration and re checked in 30 min to be sure it is at
temperature.
8°C to 10°C Juice to be placed into Freezer 30 min then temperature checked and if at temperature
placed into refrigeration.
Above 10°C Juice to be rejected and sent back after checking one of the Juices with a probe to be
sure it is above 10°C
All products delivered shall have correct packaging, not broken or dinted and will have long use by dates.
Refrigerated goods are to be delivered directly into their respective cool rooms with their temperatures
recorded on order sheet from the ordering system. All products will be checked at the point of delivery for
damage in packaging and use by dates.
Frozen goods are to be delivered directly into the freezer room and are to be checked for damage, use by
dates and that all goods are frozen solid. Records are to be made using order sheet from the ordering
system Dry goods are to be placed in the delivery bay then placed into the storage areas, checking
packaging and use by dates. Stock will be rotated through the shelving from the left to the right.
Any product found to be damaged or have a low use by date is to be rejected and registered on an order
sheet from the ordering system and returned to the supplier. At this time the Catering Manager/
Supervisor is to be notified of the non-conformities and corrective actions taken.
Waste Management and Food Disposal

1. Waste disposal bins are to be placed around the work area of the premises, so that they are
convenient to the staff and operations.
2. Waste bins are to be clearly distinguishable from other storage bins.
3. Plastic liners are to be used in waste disposal bins.
4. Waste disposal bins are to be emptied when ¾ full or on a regular basis and regularly transferred to
the main collection area of the establishment.
5. All plastic liners are to be tied before placing into the receptacle.
6. Waste must be kept in a designated collection area that is well ventilated with washing and sanitation
facilities.
7. Monitoring of waste disposal procedure on Form 1: Waste Management Worksheet.
8. All products that have been temperature compromised, damaged or are out of date are to be
disposed of and registered on Form 1: Food Disposal Register. At this time, the Catering Manager/
Supervisor is to be notified of the non-conformities and corrective action taken.
30
3.3 Good Handling Practices Continued
Equipment Temperature Monitoring

All equipment used for the storage of perishable foods and the washing of pots, utensils etc. is to be
monitored for the correct temperature.
All refrigeration is to be below 5˚C
All freezers are to be below -10˚C
Dish or pot-washer is to have a rinse cycle above 82˚C
This process is to be carried out by manually checking twice a day at the catering centre and branches.
All recordings are to be placed on:-
Form 1: Appliance Temperature Worksheet - Cool room
Form 1: Appliance Temperature Worksheet - Refrigerator
Form 1: Appliance Temperature Worksheet - Freezer
Form 1: Appliance Temperature Worksheet - Dish/Pot washer
Any non-conformity is to be registered on the corresponding form and corrective action taken at this time.
The Catering Manager/ supervisor is to be notified of the non-conformities and corrective action.
Food Temperature Monitoring

All food temperatures are to be monitored at each of the process steps and recorded on:
Arrival - order sheet from the ordering system
Cooking - Run Sheets from Menu
Chilling - Run Sheets from Menu
Bulk Transport - Form 2: Food Transport Temperature Records
Plating - Form 1: Food Temperature Monitoring Worksheet
Texture modification - Form 4: Texture Modified Food Register & Run Sheet
Transport - Form 5: Plated Meal Delivery Worksheet
Checks are to be made on key steps of the process and registered on:
Form 3: Food Audit from the Menu
Form 1: Meal Service Supervision Worksheet
Transport Temperature Monitoring

Bulk food transport is the responsibility of the Transport Officer. The Transport Officer is responsible for:-
the pre-operation safety check Form 2: Transport Pre-operational Checklist.
for keeping records of the time and temperature of the food in transport to the branches Form 2: Food
Transport Temperature Records.
for the temperature recording of the refrigeration at the branches being delivered into on arrival Form 1:
Appliance Temperature Worksheet- Cool Room, Form 1: Appliance Temperature Worksheet- Refrigerator
and Form 1: Appliance Temperature Worksheet- Freezer
for the delivery of food to external clients and will maintain records of time and temperature on Form 2:
External Food Delivery’s - Chilled and Frozen
The transport of the meals to the clients is the responsibility of the coordinator and the volunteer and a
record of time lines are to be maintained on Form 6: Delivery Departure and Return Register.
The delivery is to be made within the 2 hour time frame.
Meal temperature checks are to be made using the supplied thermometer in a sample meal three
times during a run, once at the first delivery, once in the middle of the run and once at the last delivery all
temperatures are to be recorder on Form 5: Plated Meal Delivery Temperature Check. This is to be carried
out once a week on different runs and on different days.
Any non-conformity is too be registered on the corresponding form and corrective action taken at this time
the Catering Manager/Supervisor is to notified of the non-conformities and corrective action.
31
Plating of Chilled Meals
 The correct procedure for the plating of chilled meals is the direct responsibility of the Branch Coordinator.
 The Branch Coordinator will roster no more than 6 Volunteers to the plating area for the plating process.
 All Volunteers involved in the plating process are to follow the procedure under the direct supervision of
the Coordinator.
 At no time during the plating process is any person to eat or drink in the work area.
 All plating persons are to wear correct attire, (shirt with sleeves, long pants or knee length shorts or skirts,
fully enclosed slip-resistant foot wear, baseball caps and/ or hair net, apron).
 All people must wash and dry their hands prior to handling of food. Where gloves are used, they are to be
kept clean & intact, changed regularly and in-between different foods, washing hands before placing new
gloves on.
 Fingernails are kept short and clean with no nail polish or false nails.
 NO JEWELLERY except for a plain wedding band is worn in the food handling area.
 Any personnel suffering from a transmittable condition or symptoms of food borne disease (such as a cold,
diarrhoea or vomiting) shall not engage in food handling if there is any possibility of them contaminating
the products being processed/delivered.
The Process
1. Take the Temperature of the food before removing from the
refrigeration. Record the Time and temperature on form 1 Food
Monitoring Worksheet
NOTE: Probe Thermometers are to be used and must be sanitised
before and after each food item, making sure the time is recorded for
each different product.
2. Place Ice Blankets into eskies to chill ready for use.

NOTE: Once the ice blankets are placed into the eskies the lid is to
remain closed at all times except when placing meals into them.
3. Set up the work area for the production of the meals using the assembly
line method.
NOTE: Benches are to be sanitised before use, foils / containers are
placed upside-down on the end of the bench taking care that there is no
contact with the food contact surface of the tray or container. Ice
blankets are to be placed onto the bench in the positions where the
trays are to be placed to help maintain temperature.
32
Plating of Chilled Meals Continued

The Process
4. Unlabelled lids are to be placed at the opposite end of the bench

with the tray clamper.
NOTE: Gloves are to be worn at all times while handling the lids.
5. One variety of meal is to be plated at a time.

NOTE: Ensure the foil / container is picked up from the bottom (i.e. not
handling the food contact surface). Benches are to be kept clean at all times,
cleaning with paper towel as messes occur, benches are then emptied of
food after each item and the measuring scales and ice blankets are sanitised
ready for the next run.
6. Place food components in the respective compartments passing it down

the assembly line where it is lidded and clamped shut and the
respective date stamped label applied prior to placing into the eskies.
NOTE: Gloves are to be worn at all times while handling the lids.
IMPORTANT: if the time period between the plating of the meal and the delivery
pick-up is longer than 20 minutes then the meals must be placed into the
refrigeration in order to keep the temperature within the safe limits.
 Implements are to be used where possible.
 Gloves are to be worn where there is direct contact between the cooked or
ready to eat food and the skin or the food contact surface. Gloves MUST be
changed on a regular basis and hands washed and dried before placing
gloves on.
 Gloves are to be worn at all times while preparing texture-modified foods these meals are to be
placed back into refrigeration before packing into the eskies to reduce the temperature. A record
of the temperature of texture modified food is to be recorded on Form 4: Texture Modified Food
Register.
 The plating process should take no longer than 30 minutes and food that is not being used at the
time of plating should remain in the refrigeration.
33
Plating of Chilled Meals Continued

The Process Continued
 When serving the soup and sweets, the same methods are to be used with containers lifted by the
base being careful not to touch the food contact surface then filled and passed down for the line
for the lid and date stamped label then packed into the eskies. Note: Gloves are to be worn at all
times while handling the lids.
 A record of supervision is to be maintained on Form 1: Meal Service Supervision Worksheet.
 A record of the delivery time line is to be maintained on Form 6: Delivery Departure and Return
Register.
 A random temperature of a plated meal is to be take prior to delivery and recorded on Form 5:
Plated Meal Delivery Worksheet
8. In extreme circumstances, meals may be heated at the branch for a client. When this process
occurs, it is to be registered on Form 17: Heated Meal Delivery Register and the Coordinator will
need to have a signed Form 16: Provision of Heated Meal Agreement from the client.
Transport Temperature Monitoring
Bulk food transport is the responsibility of the Transport Officer. The

Transport Officer is responsible for:-
 The pre-operation safety check Form 2: Transport Pre-operational Checklist.

 For keeping records of the time and temperature of the food in transport to the branches Form 2:
Food Transport Temperature Records.
 For the temperature recording of the refrigeration at the branches being delivered into on arrival
Form 1: Appliance Temperature Worksheet- Cool Room, Form 1: Appliance Temperature
Worksheet- Refrigerator and Form 1: Appliance Temperature Worksheet- Freezer
 For the delivery of food to external clients and will maintain records of time and temperature on
Form 2: External Food Delivery’s - Chilled and Frozen
 The transport of the meals to the clients is the responsibility of the coordinator and the volunteer
and a record of time lines are to be maintained on Form 6: Delivery Departure and Return Register.
 The delivery is to be made within the 2 hour time frame.
 Meal temperature checks are to be made using the supplied thermometer in a sample meal three
times during a run, once at the first delivery, once in the middle of the run and once at the last
delivery all temperatures are to be recorder on Form 5: Plated Meal Delivery Temperature Check.
This is to be carried out once a week on different runs and on different days.
 Any non-conformity is too be registered on the corresponding form and corrective action taken at
this time the Catering Manager/Supervisor is to notified of the non-conformities and corrective
action.
34
3.4 Cleaning & Sanitation Program
The cleaning & sanitation is to be carried out as per the schedule for both the Catering Centre and
branches. All cleaning and sanitation are to be recorded on Form 1a: Cleaning Schedule Worksheet-
Catering Department and Form 1: Cleaning Schedule Worksheet-Branches
The designated staff member is responsible for the checking of cleaning and sanitation at the Catering
Centre and recording on Form 8: Cleaning Schedule Check sheet. The Branch Coordinators are
responsible for the checking of cleaning and sanitation and recording on Form 1: Supervision of
Cleaning - Branches.
High cleaning at the Branches is carried out by a designated person who is responsible for carrying out
these duties as per the Cleaning and Sanitisation Schedule and recording on Form 1: Cleaning Schedule
Worksheet.
Any non-conformity is to be registered on the corresponding form and corrective action taken at this
time. The Catering Manager/Supervisor is to be notified of the non-conformities and corrective action.
The laundry shall be done as per the Laundry Schedule. Numbers and corrective actions are to be
recorded on Form 19: Laundry Worksheet.
Cleaning Schedule—Catering Department

Item Responsibility Of When Method
Sweep the entire floor area especially
After cooking is completed where the floor meets the walls and
and staff are in the plating coverings.
Floor room the main area is Remove floor drains
Kitchen All Staff cleaned. On completion of Apply hot water and sanitiser and scrub
Plating room the plating the plating with brush
room is cleaned. Rinse with hose
Allow to air dry
Wash floor drains and replace.
Remove garbage receptacle
Floor Sweep the entire floor area especially
Delivery area where the floor meets the walls and
Entry area After delivery is put away coverings.
Garbage & and either between the Remove floor drains
Trolley wash Cleaners wash-up cycles or at the Apply hot water and sanitiser and scrub
Under end of the day. with brush
stairwell & Rinse with hose
Locker area Allow to air dry
wash floor drains and replace
replace garbage receptacle
Pick up all paper etc. from the floor,
Floor At the end of the shift or remove the garbage and place into the
Office Cleaners when there is spare time receptacle ready for collection
in the day. Vacuum the floor
Replace the bins ready for use
Pick up all paper etc. from the floor,
remove the garbage and place into
Floor receptacle ready for collection
Meal room Cleaners At the end of the shift or Mop the floor with hot water and sanitiser
Board room when there is spare time. starting with the board room and finish
Stairs with the stairs
Allow to air dry
Replace the bin ready for use.
35
Continued
Benches/ Remove all food and debris from the

Sinks, Taps / bench and sinks and place into the bin
Sprayers and At the end of use &/or at Wash with hot soapy water including the
draws Kitchen All staff the end of the shift fittings, drawers and under bench
Plating room Rinse with clean hot water
Wash-up Spray with sanitiser allow activation
Wipe dry with clean cloth
Remove all food and debris from the
Benches / During Shift bench and sinks and place into the bin
Sinks, Wash with hot soapy water including the
cupboards Cleaners NOTE: Fill all containers fittings and under bench all cupboards and
and drawers ready for use after drawers
Delivery area cleaning. Rinse with clean hot water
Meal room Spray with Sanitiser allow activation
Wash with hot soapy water (avoid use of
Pigeon holes At the end of the shift or a excess water to damage unit)
in delivery Cleaners lull in production Wipe with clean cloth
area Spray with Sanitiser and allow to activate
Wipe with a clean cloth
Rinse all soiled trays, implements &
From start of shift the pot- utensils with hot water
Implements washer is to be loaded and If there is baked on food then scrub with
Trays cooking All staff washing done other jobs stainless steel wool and hot soapy water
utensils can be done while loads Place into pot-washer and wash
are being washed Allow to air dry before replacing into
correct area of the kitchen
Remove all food waste &place into bin
Rinse with water
Robot Slicing All Staff After use Wash with hot soapy water
Machine Rinse with hot water
Allow to air dry
Wipe outside with a clean cloth
Remove all solid waste and place into
Oliver Plating All Staff After use or when heavily receptacle.
Machine soiled Wipe over with sanitiser soaked cloth
Wipe over with alcohol wipes.
Remove all food waste & place into bin
Rinse with water
Multi mixer Wash with hot soapy water and stainless
kettles All Staff After use steel wool rubbing lightly
Inside and out Rinse with hot water
Allow to air dry
Rinse with hot water
Place container and lid in pot washer and
Blenders All staff After Use wash
Wipe over base with sanitiser
Replace ready for use
36
Continued
INSIDE
Remove all food scraps from the unit and
replace trolley. For baked on food use
stainless steel wool and hot soapy water
rubbing lightly to remove.
Spray with Convoclean ( gloves to be worn
while using this chemical)
Close the oven door & steam for 20 min
After steaming rinse with hose
Oven 1 & 2 Invert drip tray in trolley & turn oven off
Inside and NOTE: If there are more trolleys to be
outside All Staff End of use or End of the washed then repeat the process until all
+ shift trolleys have been cleaned. Other work
Extra trolleys can be done while waiting for the
steaming process.
OUTSIDE
Wash with hot soapy water
Wipe with clean cloth
Spray with Sanitiser allow to activate
Wipe with clean cloth
NOTE: Make sure the top of the oven is
cleaned at the same time & that ovens are
turned off at the power supply while you
are cleaning them.
Remove the power supply
Remove all removable parts and wash in
hot soapy water. Rinse with hot water and
allow to air dry ready for re assembly
Meat slicer All Staff After use Remove all food waste
Wash with hot soapy water
Rinse with clean hot water
Wipe over with alcohol wipes including
removable parts
Reassemble ready for use
Tie the liner and remove it to the
receptacle.
Garbage bins All Staff When ¾ full and at the Place the bin in the pot washer and wash
end of the shift Turn upside down to air dry.
(only at the end of the shift then pot
washer sanitised)
Remove any debris from the bottom of the
bin and place into liner using the gripper.
Garbage All Staff Once a week after the bin Wash
Rinse
with hot soapy water
with hose
receptacle has been emptied Allow to drain
Push back into position and place liner
with debris into it.
Remove all food and debris from the
bench and sinks and place into the bin
Hand washing Wash with hot soapy water including the
sinks All staff End of the shift fittings and under bench
Rinse with clean hot water
Spray with sanitiser allow activation
37
Continued
Remove all items from the last load of the
day and place the rack back into position
Close the door
Press the drain button
Pot Washer Wash the outside with hot soapy water
Inside and All Staff At the end of the shift including the top
outside wipe with a clean cloth
WEEKLY
Remove all parts and wash in the sink with
hot soapy water
Close the door and press the drain button
Replace all parts ready for use
Spray a cloth with sanitiser and wipe door
handles and surrounds
Door handles Cleaners During the shift Allow to air dry
NOTE: Be sure to do all handles
including upstairs and all store rooms.
Inspect web to be sure there is no spider in
the web
If there is a spider then if you can reach to
Cobwebs Cleaners During the shift spray it safely do so if not report it to the
catering manager.
Using web broom remove all cobwebs
Wash the web broom and allow to air dry
Remove all foods and debris from the

pressure cooker
Pressure All Staff After each use Wash with hot soapy water
Cooker Rinse with clean hot water
Sanitise ready for next use.
Remove all food waste and place into the

bin
Remove bin and place into the receptacle
Wash all fittings benches and tables and
Office End of the shift or if there chairs with hot soapy water
Meal room Cleaners is a lull in the work during Wipe with a clean cloth
Board room the day Dust all pictures and wall hangings
Wipe all walls with a clean damp cloth
Replace bin ready for use
Remove any debris from the chillers and

place into receptacle
Blast chillers At the end of use Wash the inside and outside of the unit
1&2 All staff or after a spill with hot soapy water
Inside and out Rinse with clean water
Spray with sanitiser and allow to activate
Remove any food scraps and place into
receptacle
Trolleys Delivery driver At the end Place trolley into wash bay
of a delivery Wash with high pressure water blaster
Spray with Sanitiser
Allow to air dry
38
Continued
Remove all debris from the cool room and
place into the receptacle
Dairy Cool At the end of the shift or Check
or stock
all stock and discard any out of date
that is unusable
room All Staff during the day if time Wash walls, door and shelving with
permits sanitiser
Mop the floor with sanitiser and hot water
Allow to air dry
Vegetable At the end of the shift or Check
or stock
that is unusable
Cool Room All Staff during the day if time Wash walls, door and shelving with
permits sanitiser
Allow to air dry
Meat Cool At the end of the shift or Check
or stock
that is unusable
Room All Staff during the day if time Wash walls, door and shelving with
permits sanitiser
Allow to air dry
Trolley Cool At the end of the shift or Check
stock
that is unusable
Room All Staff during the day if time Wash walls, door and shelving with
permits sanitiser
Allow to air dry
NOTE: Do not wash the floor unless the
freezer has been emptied & turned off.
Stock Freezer At the end of the shift or if The floor must be fully dried before
room All Staff time permits during the Place allback
turning
stock
on.
on shelves and check use by
day dates
Wipe over shelves and doors with
Sanitiser.
NOTE: Do not wash the floor unless the
freezer has been emptied & turned off.
Meal Freezer At the end of the shift or if The floor must be fully dried before
Room All Staff time permits during the Place allback
turning
stock
on.
on shelves and check use by
day dates
Wipe over shelves and doors with
Sanitiser.
Remove all food scraps into the bin
Wash with hot soapy water (be sure not to
Robot Coupe wet the motor)
mixers 1 & 2 All Staff After Use Rinse with hot water spray with sanitiser
Allow to air dry
Place bowl and beaters back into storage
area ready for use
39
Continued
Remove any food scraps from the clipper

After use or at the end of and place into the bin
Bag clipper All Staff the shift Wipe the clipper over with a clean cloth
moistened with sanitiser
Allow to air dry
where the floor meets the walls and
Floor Laundry At the end of the shift or if coverings.
Area Cleaner time permits during the Apply water and sanitiser and scrub with
shift brush
Rinse with hose
Allow to air dry
Remove any debris from the floor and
Remove all Grundy bins and wipe them
over with Sanitiser or take into wash-up if
empty for cleaning.
Dry Stores At the end of the shift or if Wipe over the shelving using Sanitiser and
Room All Staff time permits during the a clean cloth
shift Wash floor and walls with hot water and
Sanitiser
Rinse with clean water
Squeegee the excess water off the floor
Allow to air dry
Replace bins filling if required.
Wash all walls with hot soapy water using
Stainless steel At the end of the shift or if the extension cleaner
Wall All Staff time permits during the Rinse with clean water
shift Spray with Sanitiser and allow to activate
Wash all walls and plastic doors with hot
Kitchen walls, At the end of the shift or if soapy water using the extension cleaner
ceiling and All Staff time permits during the Rinse with clean water
plastic doors shift Spray with Sanitiser and allow to activate
Wash all walls and doors with hot soapy
Plating room At the end of the shift or if water using the extension cleaner
walls, ceiling All Staff time permits during the Rinse with clean water
and door shift Spray with Sanitiser and allow to activate
Meat Slicing At the end of the shift or if water using the extension cleaner
Room walls All Staff time permits during the Rinse with clean water
shift Spray with Sanitiser and allow to activate
Deliver and At the end of the shift or if water using the extension cleaner
front area All Staff time permits during the Rinse with clean water
walls shift Spray with Sanitiser and allow to activate
40
Continued
At the end of the shift or if Remove the diffusers and wipe over with a
Light fittings All staff time permits during the clean cloth moistened with Sanitiser
day Replace any tubes that are faulty
Replace the diffuser
Remove all items from the shelves
Shelving and At the end of the shift or Wipe down with clean cloth moistened
Kitchen area All staff during the day if time with sanitiser
permits Allow to air dry
Replace all items onto the shelves
Remove all items from the shelves
Shelving At the end of the shift or Wipe down with clean cloth moistened
Kitchen All staff during the day if time with sanitiser
Wash-up area permits Allow to air dry
Replace all items onto the shelves
Wash with hot soapy water using
extension washing equipment
Exhaust At the end of the shift or Scrub with sponge scourers if required for
Canopy All staff during the day if time stubborn areas
permits Wipe over with clean cloth
Wipe with cloth moistened with sanitiser
Allow to air dry
Remove all filters
Place filters into pot washer
Wash
At the end of the shift or Allow to air dry
Exhaust All staff during the day if time Replace filters into canopy
Filters permits Remove all drip cups and place into the
pot washer and wash
Replace into canopy after the channels
have been cleaned using the same method
as the canopy clean
Remove all grates and drainage baskets
Empty debris into receptacle.
At the end of the shift or Place grates and baskets into pot washer
Floor Grates All staff during the day if time Wash
and drains permits Allow to air dry
Replace baskets and gaits into floor once
the drains have been fully washed with hot
soapy water and rinsed with hot water.
At the end of the shift or Remove all stock from the containers
Storage All Staff during the day if time Wash the containers in the pot washer
containers permits Allow to air dry
Replace the stock ready for use.
Remove all garbage from area
Remove cobwebs from motors and walls
with cob web brush.
At the end of the shift or Sweep area and make tidy
Motor area All staff during the day if time If necessary wash area with hot soapy
permits water and rinse with hose.
NOTE: All care should be taken to ensure
that the motors are not hosed or water
splashed onto them.
41
Continued
Waste Paper Cleaner During Shift Empty waste paper bins into a plastic bin
Bins liner for disposal in receptacle
Remove any debris and place into
receptacle.
Vacuum Board Cleaner During Shift Use provided vacuum to vacuum the
room entire area making sure to get the area
between the carpet and the skirting
boards
receptacle.
Vacuum Use provided vacuum to vacuum the
Admin office Cleaner During Shift entire area making sure to get the are
boards
receptacle.
Vacuum Use provided vacuum to vacuum the
Hallway Cleaner During Shift entire area making sure to get the are
boards
Using sanitiser spray and clean cloth to
wipe down all desks making sure to not
disturb any work in progress on the desk.
All Desks Cleaner During Shift NOTE: all work on desks are confidential
and must not be discussed outside the
office area.
Remove all debris from the tables and
place into receptacle.
Remove any items on the tables.
All Tables Cleaner During Shift Using sanitiser spray and a clean cloth
wipe over the tables.
Replace any items ready for use.
Using provided vacuum, vacuum the cloth
part of the chairs.
All Chairs Cleaner During Shift Using sanitiser spray and a clean cloth
wipe over all legs and uprights of the
chairs. Place chairs back ready for use.
Spray a cloth with sanitiser wipe over
All skirting Cleaner During Shift skirting boards
boards Allow to air dry.
All window Cleaner During Shift Spray a cloth with sanitiser wipe over sills
sills Allow to air dry.
All picture Spray a cloth with sanitiser wipe over
frames Cleaner During Shift picture frames
Allow to air dry.
Spray a cloth with sanitiser wipe over
All doors Cleaner During Shift doors making sure to do the top of the
door as well.
Allow to air dry.
42
Continued
All door Spray a cloth with sanitiser and wipe over

Frames Cleaner During Shift all door frames.
Allow to air dry.
Remove all waste paper bins and place
into the receptacle
Cleaner Wash toilet bowl with toilet brush and
Last Job of the shift detergent
All staff are to Wash basin, cistern and button with hot
All Rest check that the IMPORTANT water and detergent
Rooms rest rooms are checked daily, if cleaning is Replace
Rest rooms are to be
Replace
handtowel in dispenser
toilet roll in the dispenser
left in an
acceptable state to the catering manager detergent floor
required clean and report Wash the
using
with hot water and
floor brush
after use. Rinse with hot water
Allow to air dry and replace the bins ready
for use.
Using Sanitiser spray and a clean cloth
Servery Cleaner During Shift clean the servery glass and stainless steel.
(Grace’s Place) Hot soapy water can be used on the
stainless steel to remove any marks.
Store Room Using a cloth moistened with sanitiser
(Grace’s Place) Cleaner During Shift wipe down all shelving, appliances and
fixtures. Allow to air dry.
Remove garbage receptacle
where the floor meets the walls and
Floor Cleaner During Shift coverings.
(Graces Place) Mop the entire floor using the provided
steam mop.
Allow to air dry
replace garbage receptacle
Using Hot soapy water and a clean cloth
Microwave clean inside and outside of the microwave
Staff, Delivery making sure not to flood the microwave.
and Grace’s Cleaner During Shift With a clean cloth moistened with
Place sanitiser wipe over all surfaces of the
microwave and allow to air dry ready for
use.
Remove everything from the fridge and
discard all perished food and check use by
Fridge dates.
Staff and Cleaner During shift Wipe the fridge inside and outside with a
Grace’s Place clean cloth moistened with sanitiser.
Replace all food items and replenish milk
supply ready for use.
Sweep all debris from stairs and under
During shift stair well. The vacuum may be used if
necessary.
Stairwell Cleaner NOTE: please use wet floor Mop over with hot soapy water making
signs when mopping the sure not to leave excesses of water. Allow
floors to air dry. With a clean cloth moistened
with sanitiser wipe over hand rails.
Venetian Using a duster, dust venations. Once a
Blinds Cleaner During shift month using a clean cloth moistened with
sanitiser wipe over the venations.
43
Continued
Windows Cleaner During Shift Using hot soapy water and the window
(Inside) cleaner wash all windows, squeegee dry.
Using the hose wash down all windows
Windows Cleaner During Shift making sure office and board room
(Outside) windows are closed before starting.
Using the extension pole squeegee to dry.
Maintenance Keep garden area clean picking up any
Garden Area Cleaner During shift if time permits paper and debris. Trimming plants and
hosing down paths and driveways.
Laundry Schedule
APRONS & TOWELS

All laundry will be delivered to the Catering Department of Newcastle Meals on Wheels Inc.
All baskets are to be Tagged with branch Name and items in the basket.
Place aprons and towels into washing machine checking and removing any heavy soiled item for soaking,
Wash on ‘Permanent Press’ cycle making sure to press the auto chemical dispensing unit to supply the
chemical for the wash.
After washing cycle is completed, remove the aprons and towels and place into the dryer. Making sure
they are completely dry before removing from dryer.
NOTE: before using the dryer make sure the filter has been fully cleaned.
When aprons and towels are dry, remove from the dryer and fold into a clean sanitised basket on the
bench, according to the numbers on the basket tag.
MOPHEADS
WEEKLY:- Mop heads are to be washed last load of the day.
Wash on the ‘White cycle’. Making sure to press the auto chemical dispenser to add chemical to the
wash.
After the cycle with the mops is completed, remove and place onto the clothes air dryer to allow to dry.
Once dry place into a clean sanitised basket according the respective branch tag.
Once all items have been returned to the delivery Baskets place baskets into the pigeon holes ready for
collection by the drivers.
At end of each day, spray the washing machine with Sanitiser and allow 2 min for activation then wipe
with a clean cloth
At end of each day, remove all lint filters from dryer and clean. Spray dryer with Sanitiser and allow 2 min
activation and wipe with a clean cloth.
Example of Basket Tag:
Branch Apron Towel S/Mop G/Mop R/Mop
44
3.5 Pest Control Program
Newcastle Meals on Wheels Inc. has implemented a pest control program by commissioning a contract
pest control company, Insect control & the use of bait station.
An inspection of the buildings for signs of pest infestation is performed daily with the pre-operational
check Form 1: Pre-operational Checklist with a full inspection made monthly ensuring that baits stations
are positioned away from food. Ensuring that chemicals are stored away from food monthly findings are
to be recorded on Form 13: Monthly Audit
Steps to be made while inspecting the premises:
Signs of pest infestation? Look for roach dirt or vermin droppings any sightings or ant trails.
Record findings on Form 1: Pest Control Worksheet. Inform the Catering Manager or person in charge so
that they can contact Pest Control Company to come and spray the problem immediately.
Re-inspect the premises.
Record the inspection action and treatment on Form 1: Pest Control Worksheet
Place pest control company report on pest control file. Respond to recommendations given by the pest
control report, informing staff.
Rectify any problem pertaining to cleaning concerning pest control. Recording corrective action on Form
1: Pest Control Worksheet
Any non-conformity is to be registered on the corresponding form and corrective action taken at this
time. The Catering Manager/Supervisor is too notified of all non-conformities and corrective action.
3.6 Personal Hygiene Program

The following is a general guide for all personnel including visitors:
 Clean appropriate clothing is to be worn by everyone entering the food handling area.
 Coverings such as aprons are not worn outside the food handling area.
 Disposable coverings are changed & disposed of regularly, especially when changing work duties,
taking breaks and when going to the toilet.
 Appropriate clothing includes shirt with sleeves, long pants, fully enclosed slip-resistant foot wear,
baseball caps and/ or hair net, apron.
 Hair must not be able to contaminate food i.e. long hair must be tied back or covered with a hair
net. Beards are to be kept tidy or beard snoods used.
 All people must wash and dry their hands prior to handling of food. Where gloves are used, they are
to be kept clean & intact, changed regularly -washing hands before placing new gloves on.
 Fingernails are kept short and clean with no nail polish or false nails.
 NO JEWELLERY except for a plain wedding band is worn in the food handling area.
 People with sores, boils, cuts or abrasions must not handle food unless:
- The affected area is covered with a waterproof adhesive dressing; and
- The food cannot be contaminated.
 All persons must ensure they:
- Do not eat over food or food handling surfaces;
- Do not smoke in food handling areas; and
- Do not sneeze, blow or cough over uncovered food or food contact surfaces.
 All personnel handling food shall be knowingly free from infectious diseases or skin conditions,
which may be transmitted through the handling of food products.
 Any personnel suffering from a transmittable condition or symptoms of food borne disease (such as
diarrhoea or vomiting) shall not engage in food handling if there is any possibility of them
contaminating the products being processed/delivered.
A record of illness is to be maintained by the coordinators and or supervisors on Form 9 staff/ volunteer
illness register
45
3.7 Product Recall Program
Nuovo Chef (Newcastle Meals on Wheels Inc.) has adopted a Product Recall program, developed to
enable the retrieval of any unsafe product that may have been distributed to other facilities and clients.
Hence, it is important to be able to trace products to the provider and the raw materials used.
Product may need to be recalled if it is:
 Not from an approved source
 Contaminated with harmful microorganisms
 Contaminated with harmful chemicals
 Contaminated with physical matter (eg glass, wood)
 Has been tampered with.
Therefore records may need to be kept of:
 Batch codes of ingredients and raw materials used (batch codes to be listed on the invoice)
 Use by dates, volumes produced etc to allow for in process traceability
 List of all customers & sales information as well as invoices for product delivered and despatch
records in order to identify where product has been delivered to (if relevant). In the event of a
product recall, the program will need to be controlled by the Catering Manager or supervising
employee of the business and the system as defined in the guide Food Recall Protocol. All records
shall be made on Form 18 Food Recall Procedure.
A list of Government Food Recall Officers supplied by FSANZ must be held. FSANZ is to be contacted in the
event of a recall.
They can be contacted on 02 62712222 during normal business hours
or on weekends / after hours on 0412166965
The NSW Food Authority should also be contacted in the event of a recall on (02) 97141777 within 24
hours. Care should be taken to ensure that labels are adequate,
For example:
 Any allergens in foods should be identified and labelled appropriately to prevent potential adverse
health reactions
 Use by dates should be correctly labelled where necessary
The Food Recall Coordinator Environmental Health Unit Health Protection Unit
Food Standards Australia New Zealand TAS Department of Health and Human Service ACT Department of Health
PO Box 7186 GPO Box 125 Locked Bag 5
Canberra BC ACT 2610 Hobart TAS 7001 Weston Creek ACT 2611
Ph. 0262712222 fax. 0262712278 Ph. 1800671738 Fax. 0362227407 Ph. 0262051700 Fax. 0262051705
Web. http://www.foodstandards.gov.au Web. http://www.dhhs.tas.gov.au Web. http://www.health.act.gov.au
Food Safety & Regulatory Activities NSW Food Authority Environmental Health Directorate
VIC Department of Human Services PO Box 6682 WA Department of Health
GPO Box 4057 Silverwater NSW 1811 PO Box 8172
Melbourne VIC 3001 Ph. 1300552406 fax. 0296470026 Perth Business Centre WA 6849
Ph. 1300364352 fax. 0390969185 Web. http://www.foodauthority.nsw.gov.au Ph. 0893884999 fax. 0893884955
Web. http://www.health.vic.gov.au Web. http://www.health.wa.gov.au
NT Department of Health & Families National Incident Room Food Safety Policy & Regulation
PO Box 40596 Office of Health Protection Environmental Health Unit
Casuarina NT 0811 Department of Health and Ageing QLD Department of Health
Ph. 0889992400 fax. 0889992700 GPO Box 98488 Canberra ACT 2601 GPO Box 48 Brisbane QLD 4001
Web. http://health.nt.gov.au Ph. 0262893030 fax. 0262893041 Ph. 0732340938 fax 0732341480
Web. http://www.health.gov.au Web. http://health.qld.gov.au
Oz Food Net Food Policy & Program Branch NZ Food Safety Authority
Office of Health Protection SA Department of Health Po Box 2835
Department of Health and Ageing PO Box 6 Rundle Mall Wellington New Zealand
GPO Box 9848 Canberra ACT 2601 Adelaide SA 5000 Ph. 00116448942500 fax. 00116448942501
Ph. 0262892751 fax 0262892500 Ph. 0882267107 (24 hrs.) fax 0882267102 Web. http://nzfsa.govt.nz
Web. http://www.ozfoodnet.org.au Web. http://www.health.sa.gov.au
As at September 2008
46
3.8 Staff Training Program
All staff will be trained to enable them to perform their job safely and competently.
All new staff will 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 will include:
 Good personal hygiene;
 Food handling procedures;
 Use of thermometers and other measuring instruments; and
 Cleaning and sanitation, including:
 Correct storage and handling of chemicals;
 Correct make up of the chemicals; and
 Procedure for cleaning and sanitation.
3.8.1 Calibration Program

Calibration of the thermometers at the catering centre are to be done both at cold and hot.
Procedure for Calibration of the Thermometers Using HLP infra-red & probe thermometer calibration
checker.
Cold
 Remove both parts of the kit from the case, plug yellow plug into the top of the thermometer and
push the ON/OFF button to turn on.
 Place into refrigeration along with the thermometers being checked for at least 10 minutes to allow
to acclimatize.
 Compare reading with the display of the calibration checker. Readings should be within + or -1°C of
each other for pass.
 Record the reading and corrective action on form 3.
The calibration checker is to be checked every 12 months.
Hot
 Remove both parts of the kit from the case, plug yellow plug into the top of the thermometer and
push the ON/OFF button to turn on.
 Place into hot part of the kitchen along with the thermometers allowing at least 10 minutes for
acclimatisation.
 Compare reading with the display of the calibration checker. Readings should be within + or -1°C of
each other for pass.
 Record the reading and corrective action on form 3.
The calibration checker is to be checked every 12 months.
All recordings are to be made on Form 3: Calibration Register.
All cooking and refrigeration calibration will be carried out by external maintenance contractors every 6
months.
47
3.9 Internal Audit Program
Internal audits should review the entire system (system review), comply to the system described in your
Food Safety Program (compliance audit), and the ability of the system to achieve its purpose. They
identify areas of noncompliance (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. A system review is conducted:
When the products that are produced change; When the process changes; at least annually
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 the Catering Manager/ Supervisor responsible for the
section being audited. The Catering Manager/ Supervisor responsible for the area are to take timely
corrective action on deficiencies found during the audit. A record must be kept of action taken.
There are 11 audit areas and the corresponding findings are to be placed on the respective forms:
 Area 1 Systems Review Form 10: Internal Audit System Checklist
 Area 2 Pest Control Form 3: Internal Audit Pest Control
 Area 3 Cleaning & Sanitation Form 3: Internal Audit Cleaning & Sanitation
 Area 4 Delivery Form 3: Internal Audit Delivery Incoming/ Unsatisfactory
 Area 5 Appliance Temperature Form 3: Internal Audit Appliance Temperature
 Area 6 Food Temperature Form 3: Internal Audit Food Temperature
 Area 7 Maintenance Form 3: Internal Audit Maintenance
 Area 8 Waste Management Form 3: Internal Audit Waste Management
 Area 9 Customer Complaint Form 3: Internal Audit Customer Complaint
 Area 10 Laundry Form 3: Internal Audit Laundry
 Area 11 Food Transport Form 3: Internal Audit Food Transport
3.10 Document & Data Control Program
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.
Ticks or crosses are generally not acceptable records except when the form is signed by the person filling
in the document.
Data entry / records are to be signed or initialled. Records of HACCP checks & 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 or for frozen product
to at least the end of a product’s use by date or best before date.
Records must be retrievable, stored safely and protected from damage.
All forms are to be returned to the Catering Manager after each menu cycle for archiving.
48
Texture Modified Food Program
Texture modified food is at high risk of contamination/ cross contamination due to the extra process
steps taken.
Puree foods have a temperature change and need to be done as quickly as possible then placed back into
refrigeration to make sure the product is not compromised.
All equipment used for the texture modified process is to be clean and sanitised with all parts firmly in
place and checked at both the beginning and end of the process to prevent contamination or foreign
objects in the food.
Gloves are to be worn at all times while preparing texture modified foods and changed between the
different foods being modified hands must also be washed before placing gloves on each time.
Records of the texture modified food process are to be made on The Days Run Sheet.
Texture modified food includes: puree, cut up, thickened or any other steps that change the consistency
of the product.
3.11 Customer Complaint Program

As part of our establishment quality assurance in Food Safety program there needs to be a mechanism for
the recording and actioning of customer complaints.
The complaints that require recording are those that relate to hazards i.e. where foreign objects are
found in the food such as glass, plastic, wood or pests. The temperature and taste of the food also needs
to be taken into consideration i.e. if the delivery temperature was warm or if the item of food had a
strange flavour.
The following procedures must be followed:
 All complaints from customers are documented on Form 10
 The date, customer details, reason for the complaint as well as the response and corrective action
are taken and recorded
 All customers’ complaints in relation to food are to be addressed by the Catering Manager or
person in charge.
Delivery Trolley Maintenance

After each delivery checks are to be made on the following for each trolley:
 Trolley is clean if not wash with hot soapy water, rinse with the hose and allow to air dry
 Ensure they are in good working order and tighten the wheels if required
 Check for any evidence of rust, if there is then paint with rust paint.
Place all trollies in loading bay ready for the staff to use.
Any trolley that cannot be fixed is to be tagged and reported to the catering manager or person in charge
so they can organise them to be fixed.
49
3.12 Transport Safety & Cleaning Procedure
SAFETY
At the start of each shift the following safety checks must be made and signed off on the worksheet.
1. Tyres both pressure and tread
2. Lights, including indicators, head lights and brake lights
3. Tailgate make sure the tailgate is fully up and the safety chain is on
CLEANING
At the end of each day the delivery compartment of the truck is to be washed and sanitised ready for the
next run.
WASHING INSTRUCTIONS
1. Remove any food/materials from the compartment & place into the receptacle for disposal.
2. Rinse with clean water
3. Wash with sanitiser and scrubbing brush being sure to get all corners and walls.
4. Rinse with clean water
5. Spray with sanitiser and allow to air dry.
DETAILING
The first Monday of each month the truck is to be detailed both inside and out.
Outside:-
1. Add truck wash to hot water in a bucket
2. Using the hose, rinse the truck to remove loose dirt and grit
3. Using the soft broom wash the large areas of the truck, pan and cab, using the small brush the do
the tight areas, wheels and tailgate, use soft sponge to wash cab to remove bugs and also to wash
the windows
4. Rinse with the hose and allow to air dry
5. Use window cleaner on glass to remove water marks
6. Lift the cab, check motor components, belts & liquids checking for loose or broken items.
Inside:-
1. Using dustpan and brush, sweep out the truck floor
2. Using window cleaner on chux wipe over all the inside, doors, dash and windows
3. Shake out cover on passenger seat
END OF SHIFT CHECK
1. Check there is enough fuel it must be over ¼ of a tank.
2. Make sure the roller door is down and locked
3. Place the tailgate controller inside the cab and lock the truck
4. Male sure gates to the garage are locked
5. Be sure to place the key on the hook inside the Mayfield branch office
Records are to be maintained on Form 2: Transport Pre-operational checklist
50
3.13 Labelling Policy
Open and decanted foods must be labelled using the labels provided and will have the following
information. (Time Limit according to manufacturer or 5 Day’s)
Product Name
Name of Manufacture
Opened date
Use by date
NOTE: No high risk food (such as meat, fish, eggs) are to be decanted or stored after opening at the
branches, it is too be used immediately.
Food manufactured by Newcastle Meals on Wheels will be labelled as follows
Bulk:
 Batch Number
 Location
 Amount
 Product name
Chilled meals:
 Product Name
 Manufactures name
 Use by date
Frozen meals:
 Product Name
 Manufacturers Name
 Ingredient list
 Use by date
All branches are to have a current ingredient & nutritional information booklet and send relevant
information to the clients upon request.
Labelling of chilled foods to be

made into frozen meals:
Must have:
Date Made
Last Packing Day
Chilled foods have a 10 day shelf
life from the day of cooking.
Final use by date is 6 months after
the packed day.
51
Form 1: Daily Operations
Catering Centre Date: ______/______/______
1. Pre Operational Check List:

Complete at the commencement of each day
(S) Satisfactory (U) Unsatisfactory and complete corrective action / comments
Mon Tue Wed Thu Fri
Premises Clean & Tidy Including Processing Areas
No evidence of pests
Hand Washing Facility Clean and Stocked Ready
Food Contact Surfaces Clean
All equipment Clean
All Packaging Material Stored Correctly
Refrigeration Clean and Tidy
Transport Vehicles Clean & Tidy
2. Appliance Temperatures:
MEAL FREEZER (Freezers are to be below -10˚C **)
MON TUE WED THU FRI
AM PM AM PM AM PM AM PM AM PM
TROLLEY COOLROOM (Cool rooms and fridges are to be below 5˚C **)
DAIRY COOLROOM (Cool rooms and fridges are to be below 5˚C **)
VEGETABLE COOLROOM (Cool rooms and fridges are to be below 5˚C **)
MEAT COOLROOM (Cool rooms and fridges are to be below 5˚C **)
STORES FREEZER (Freezers are to be below -10˚C **)

POTWASHER (Pot washer must be above 82°Ϲ Rinse Cycle**)

52
Form 1: Daily Operations Continued
3. Waste management:
Y= (yes) N= (no)
M T W T F
Was all the garbage removed from the work area during and after the shift?
4. Pest Control:
If there was evidence of pest in the operational checklist then this section needs to be filled in.
What evidence was found?
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
Pest Contractor Phone (02) 49 431 136
Catering Manager Phone (02) 49 622 050 or 0412 573 072
# Corrective Action / Comments:
Signature: _____________________________________
53
Form 2: Transport
Week Beginning: ______/______/______
Pre Operations Checklist:
Satisfactory (S) Unsatisfactory and complete corrective action / comments.
1. Safety Check MON TUE WED THU FRI

Tyers (Pressure and Tread)
All Lights
Tailgate
2. Daily Cleaning MON TUE WED THU FRI

Truck Delivery Compartment
Delivery Trollies
Delivery Trolley storage area
3. Weekly Cleaning MON TUE WED THU FRI

Delivery Dock
Mezzanine Area
Freezer Room 1.
Freezer Room 2.
Truck Exteriors and Cab
4. End of Shift Check MON TUE WED THU FRI

Fuel Level
Roller Door and Dock Door
Tailgate Controller in Cab
Keys Placed Back Ready for Next Use
All Lights Turned Off
Doors Locked and Alarmed if Required
# Corrective Action / Comment:
54
Form 2: Transport Continued
Deliveries
5. Tuesday Date:
Location of Delivery Time in Time Out Truck Temp Person Accepting Delivery
6. Thursday Date:
7. Friday Date:
Signature of Driver: _________________________________________________
55
Form 3 Monthly Internal Audits and Checks
Catering Centre Date: ______/______/______
1. Calibration of Thermometers:
Probe IR Ref: Temp Pass Fail

Thermometer 1a
Thermometer 1b
Thermometer 1c
Thermometer 1d
Thermometer 2a
Thermometer 2b
Thermometer 2c
Thermometer 2d
2. Pest Control:
Do external doors have weather strips in place to prevent pest from entering? Y/N
Do all windows that are open have properly fitted insect screens in good order? Y/N
Have any pest or pest droppings being sighted in the dry store or any other area? Y/N
Are there any holes or gaps in walls or near pipes that could allow pest to enter? Y/N
Is waste stored in an enclosed bin? Y/N
Is the surrounding area clean and free from overgrowth or other materials? Y/N
Is all rubbish removed from the food preparation area? Y/N
Are there any pest droppings around the hot water service? Y/N
Are floor drains clean and free from and food scraps? Y/N
Are the pest control worksheets filled in and up to date? Y/N
Is the contractor’s book filled in and up to date? Y/N
Date of last contractors visit? ___________________
3. Cleaning and Sanitation:

Is there a copy of the cleaning schedule? Y/N
Do the cleaners follow the cleaning schedule? Y/N
Do the cleaners fill in the cleaning schedule worksheets? Y/N
Is there any evidence of dirt or mess on the premises? Y/N
Are all chemicals in correct containers and marked? Y/N
Are the material safety data sheets available for view? Y/N
Is the cleaning checked by the supervisor and recorded? Y/N
Are there any chemicals that do not have MSDS sheets? Y/N
56
continued
4. Deliver Incoming / Unsatisfactory Goods:
Is the incoming register filled in correctly? Y/N
Are used by dates checked on delivery? Y/N
Are there any reports of an unsatisfactory delivery? Y/N
5. Customer Complaint:
Is there a copy of the customer complaint procedure? Y/N
Do the coordinators know where to find the complaint procedure? Y/N
Are the customer complaint record sheets filled in? Y/N
If so has the catering manager been informed of any food related complaint? Y/N
6. Waste Management:
Is there a copy of the waste management control procedure? Y/N
Do people now where it is kept? Y/N
Are the waste management control worksheets filled in? Y/N
Do people now how to fill in the worksheet? Y/N
Is the waste kept in the correct area? Y/N
Is waste handled correctly? Y/N
7. Food Temperature:
Are the food temperature recorded on worksheets? Y/N
Are temperatures within the safe food Range? Y/N
Are meals plated within the 30min timeframe? Y/N
Are all meals plated using the assembly Line method? Y/N
Are gloves worn correctly and changed regularly? Y/N
Are implements used where possible? Y/N
Is the meal supervision worksheet filled in & supervision being carried out? Y/N
8. Maintenance:
Is there a copy of the maintenance procedure? Y/N
Do people know where it is kept? Y/N
Is the maintenance worksheet used? Y/N
Do people now how or who to report maintenance too? Y/N
Is there any maintenance required? Y/N
57
continued
9. Appliance Temperature:
Are temperatures recorded for all appliances on the worksheets? Y/N
Are temperatures maintained on all appliances? Y/N
Has there been a change in temperatures on any appliances? Y/N
Date of last appliance maintenance? ___________________
Has any appliance needed repair since last audit? Y/N
Food Transport Branches:

Is the delivery departure and return register filled in? Y/N
Are any runs over the 2 hour timeframe? Y/N
Has the plated meal delivery worksheet been filled in? Y/N
Are there any discrepancies in the temperatures on runs? Y/N
Food Transport Trucks:

Is there a copy of the food transport temperature record? Y/N
Is the worksheet filled in? Y/N
Are there discrepancies in temperatures recorded of fridges? Y/N
Texture Modification:
Has there been a need to use the texture modification register? Y/N
Are there any discrepancies in temperatures or corrective actions? Y/N
# Corrective Action / Comments:
Signature: ________________________________
58
Form 4 Daily Cleaning Worksheet
Name: __________________________ Fortnight Beginning: ____/____/______
Item Mon Tue Wed Thu Fri Mon Tue Wed Thu Fri
Floor kitchen
Floor plating room
Floor meat Cutting Room
Bench/ sinks /taps/ sprayers K1
Bench/ sinks /taps/ sprayers W1
Benches plating room
Implements trays cooking utensil
Oven 1
Oven 2
Pressure Cooker
Multi mixer kettle 1
Blender 1
Blender 2
Meat slicer
Garbage bin
Hand wash sink kitchen
Hand wash sink plating room
Pot washer
Oliver Plating Machine Conveyer
Oliver Plating Machine 1
Blast chillier 1
Blast chillier 2
Trolleys flat bed
Robot coupe mixer
Bag clipper
59
Form 4a Fortnightly Cleaning Worksheet
Month: ___________________/__________.
Item Responsibility of Week 1 Week 2 Week 3 Week 4
Floor delivery area
Floor laundry area Matthew Conway
Floor wash area
Bench / sink delivery area
Janice Sullivan
Pigeon holes delivery area
Garbage bins
Steve Mulholland
Garbage receptacle
Door handles kitchen Janice Sullivan
Dry store room Steve Mulholland
Dairy cool room
Vegetable cool room Matthew Sullivan
Meat cool room
Trolley cool room Matthew Conway
Form 4b Monthly Cleaning Worksheet

Item Responsibility of Signature
Cobwebs Matthew Sullivan
Stainless steel walls Matthew Conway
Kitchen walls Janice Sullivan
Plating room walls
Matthew Sullivan
Meat slicing room walls
Delivery area walls Steve Mulholland
Freezer room 1
Matthew Sullivan
Freezer room 2
Light fittings Matthew Conway
Shelving kitchen
Janice Sullivan
Shelving wash-up area
Exhaust canopy
Matthew Conway
Exhaust filters
Floor grates Steve Mulholland
Storage containers Janice Sullivan
Motor area Steve Mulholland
60
Form 4c Weekly Cleaners Worksheet
Name: __________________________ Fortnight Beginning: ____/____/______
Item Mon Tue Wed Thu Fri Mon Tue Wed Thu Fri
Waste Bins
Vacuum NuovoChef Office
Vacuum Board Room
Vacuum Admin Office
Vacuum Hallway
All Desks
All Tables
All Chairs
All Skirting Boards
All Window Sills
All Picture Frames
All Door Handles
All Doors
All Door Frames
All Toilets & Shower
Servery (Graces Place)
Store Room (Graces Place)
Stores Shelving (Graces Place)
Floor Graces Place
Floor Staff Room
Staff Room Wash-up Area
Fill All Containers Staff Room
Microwave Staff Room
Microwave Graces Place
Fridge Staff Room
Stairwell Catering
Stairwell Distribution
Venetian Blinds
Glass Window Inside
Cobwebs
Maintenance Garden Area
61
Form 4d Cleaning Check Sheet
Name: _________________________ Week Beginning: ____/____/______
Item Mon Tue Wed Thu Fri Comment or Concern
Floor kitchen
Floor plating room
Floor meat Cutting Room
Floor delivery area
Floor washing area
Floor trolley wash area
Bench/ sinks /taps/ sprayers W1
Benches plating room
Bench/ sink delivery area
Pigeon holes delivery area
Implements trays cooking utensil
Oven 1
Oven 2
Pressure Cooker
Blender 1
Blender 2
Meat slicer
Garbage bin
Hand wash sink kitchen
Hand wash sink plating room
Pot washer
Oliver Plating Machine Conveyer
Blast chillier 1
Blast chillier 2
Trolleys flat bed
Robot coupe mixer
Bag clipper
62
Form 4d Cleaning Check Sheet Continued
Item Mon Tue Wed Thu Fri Comment or Concern
Garbage Bins
Garbage Receptacle
Door Handles Kitchen
Dry Store Room
Dairy Cool Room
Vegetable Cool Room
Meat Cool Room
Trolley Cool Room
Cobwebs
Stainless Steel Walls
Kitchen Walls
Plating Room Walls
Meat Slicing Room Walls
Delivery area Walls
Freezer Room 1
Freezer Room 2
Light Fittings
Shelving Kitchen
Shelving Wash-up Area
Exhaust Canopy
Exhaust Filters
Floor Grates
Storage Containers
Motor Area
Truck Delivery Compartment
Delivery Trollies
Delivery Trolley Storage Area
Delivery Dock
Mezzanine Area
Truck Exterior and Cab
63
Form 5: Staff / Volunteer Illness Register
Catering
Name: Was the illness reported / Has a medical certificate Does the condition
exclude the person from
referred to a doctor? been supplied ? handling food?
Yes No Yes No Yes No

Date:
If yes to any of the questions above do we have a clearance? Yes No
Signature:
Corrective Action / Comment:

Date:
Signature:

Date:
Signature:

Date:
Signature:
Signature FSI: _____________________________________
64
Form 6: Internal Audit System Check : Every 12 Months
Satisfactory (S) Unsatisfactory (U) and complete corrective action / comments.
1. Management Responsibly S U
Is the food safety statement still current?
Is the scope and purpose still current?
Are the members id the food safety team still current?
2. Food Safety Program Plan S U
Are the product specifications still valid?
Is the flow chart still correct?
Is the hazard analysis still valid?
3. Premises and Equipment S U
Have routine maintenance checklists been completed?
Have the temperature monitoring sheets been completed?
4. Supplier Approval Program S U
Is the supplier approval list up to date and have copies of current licences?
5. Food Handling Procedures S U
Have the product dispatch monitoring sheets been completed?
6. Testing and Calibration S U
Are all results within the standards specified?
Have any results exceeding the standards been reported to the NSW Food Authority?
Have all thermometers and temperature gauges been calibrated regularly?
7. Cleaning and Sanitation S U
Have the pre-operational checklist been completed?
Are chemicals listed still used?
8. Pest Control S U
Are procedures still correct?
Is the bait maps still current?
Are pest company records available?
9. Personal Hygiene S U
Have all staff and volunteers been briefed and trained on personal hygiene?
10. Product Identification and Traceability S U
Is the list of customers up to date?
Are invoices for each sale available?
11. Food Recall S U
Is there a copy of the FSANZ Food Recall Protocol Available?
Are the contact numbers up to date?
12. Staff Training S U
Is the staff training matrix up to date?
65
Form 6: Internal Audit System Check : Continued
# Corrective Action / Comment
Signature: ____________________________________________ Date: ______/______/_________

66
Form 7 Staff Training
Record all food safety training conducted for the organisation.
Date: Time:
Venue: Presenter:
Course Name:
Course: Objectives:
Participants Name Staff Volunteer Signature
FSI: Signature: ________________________________________ Date: _________________________

67
Form 8 Food Suppliers Agreement
Name of Supplier:
Address:
Contact Person:
Phone Number: Fax Number:
Emergency Contact: Phone Number:
Email Address:
ABN (if applicable):
HACCP Approval Number:
Types of food / Service normally delivered:
Our Company agree to the following conditions and will supply Nuovo Chef (Newcastle Meals on Wheels).
Signature: Position:
Name (Block Letters): Date:
FSI Signature: Date:
1. Quality and Freshness

 All food items ordered must be of premium freshness and quality.
 All food supplied is to conform to the current “FOOD ACT”, “The Australian New Zealand Food Standards Code”
and or any other relevant code.
 Delivery of out of date or close to use by date products will not be accepted.
 Products that have damaged packaging or that are inadequately labelled will not be accepted.
 Product labelling will include use by date, product description, size, weight, storage conditions, handling
precautions, list of ingredients with relevant food code number where applicable.
2. Food Transport
 All food items are to be delivered via an “approved Food Transport Vehicle” clearly designated for food transport.
 The Vehicle must be clean and well maintained.
 The person delivering the food must have knowledge and practices consistent with good hygiene practices.
 Raw and ready to eat meats must not be transported together
 Food must not be transported and delivered in a manner that allows contamination of food poisoning bacteria.
 Refrigerated food must be delivered in a refrigerated vehicle, which is maintained at below 5°C.
 The refrigerated food is stacked in the vehicle in a manner that allows circulation of air around the outer
surrounds of the product.
 Frozen food must be delivered in a vehicle which can keep food frozen solid. Frozen food is stacked in the vehicle
in a manner that allows circulation of air around the outer surrounds of the product.
 Food should be delivered at agreed times and to agreed delivery point.
 Should food be outside the required temperatures then stock will not be accepted and returned.
68
Form 9 Approved Suppliers List
Suppliers Name: Amalgamated Pest Control
Product Supplied: Pest Contractor
Date Approved: 5/1/2010 Agreement Signed: Yes
Registration Number: HACCP Approved:
Contact Number: 49439999 Contact Person: All staff
Suppliers Name: Raisbeck Refrigeration

Product Supplied: Refrigeration and Air Conditioning Contractor
Contact Number: 49614392 Contact Person: Steve
Suppliers Name: A-Tech

Product Supplied: Equipment Maintenance and Repairs
Date Approved: 2012 Agreement Signed: No
Contact Number: 0400641133 Contact Person: Adam Carlyle
Suppliers Name: Epic Wright Heaton

Product Supplied: Dry, Chilled and Frozen Food
Contact Number: 49853000 Contact Person: Louise Moore
Suppliers Name: Bidvest

Product Supplied: Dry, Chilled and Frozen Food, Cooked Meats and Meat
Date Approved: 2012 Agreement Signed: Yes
Contact Number: 49607700 Contact Person: Jeanette Harris
Suppliers Name: Hunter Valley Premium Meats

Product Supplied: Meat
Date Approved: 2014 Agreement Signed:
Registration Number: 22112 HACCP Approved:
Contact Number: 0435775577 Contact Person: James Christensen
69
Form 9 Approved Suppliers List Continued
Suppliers Name: Slick Chicks
Product Supplied: Chicken
Contact Number: 49516226 Contact Person: All Staff
Suppliers Name: John Rarity

Product Supplied: Prepared Vegetables
Contact Number: 49609709 Contact Person: Trevor
Suppliers Name: Kevin Thomas Electrical

Product Supplied: Electrical and Lighting Repair
Date Approved: 5/1/2010 Agreement Signed:
Contact Number: 49632768 Contact Person: Keven Thomas
Suppliers Name: David Jobber Plumbing

Product Supplied: Plumbing
Contact Number: 49472211 Contact Person: David Jobber
Suppliers Name: Castle Chemical Solutions

Product Supplied: Chemicals
Date Approved: Agreement Signed:
Registration Number: 2012 HACCP Approved:
Contact Number: 40145555 Contact Person: Greg Billingham
Suppliers Name: Con Foil

Product Supplied: Packaging Material
Contact Number: 88258800 Contact Person: Peter McGrath

70
Form 10 Customer Complaint Register Catering
As part of our establishment quality assurance in Food Safety program there needs to be a mechanism for
the recording and actioning of customer complaints.
The complaints that require recording are those that relate to hazards i.e. where foreign objects are
found in the food such as glass, plastic, wood, or flies §. The temperature and taste of the food also needs
to be taken into consideration i.e. if the delivery temperature was warm or if an item of food had a
strange flavour.
The following procedures must be followed:
 all food complaints from customers are documented
 Date, customers details, reason for the complaint, response & corrective action are taken &
recorded.
 All customers’ complaints are to be addressed by the Catering Manager or the person in charge.
Date: Client’s Name:
Complaint:
Corrective Action:
On completion:
Signature: Date:
71
Form 11 Monthly Maintenance Checklist
Catering
(S) Satisfactory (U) Unsatisfactory and complete corrective action/ comments.
1. Processing and Service Area
Ceiling, walls and floors free from cracks and other signs of damage? S U
Food processing benches free from rust, damage and deterioration? S U
All equipment free from rust, damage and deterioration? S U
Lights above processing area covered? S U
All sinks (including hand washing) accessible and in working order? S U
Other fittings and fixtures in good condition and in working order? S U
2. Cool Rooms, Fridges and Freezers
Walls, floors and ceiling clean and in good condition? S U
Shelving free from rust and kept clean? S U
Lights covered? S U
Door seals clean and in good condition? S U
Cooling units free from rust and corrosion? S U
No evidence of condensation? S U
Condensation tray beneath unit regularly emptied? S U
Temperature gauges visible and in good order? S U
3. Storage Areas
Chemical stored separately to food and packaging materials? S U
Food and packaging stored in a manner to prevent contamination? S U
4. Staff Amenities
Amenities kept clean and tidy? S U
Hand washing sink accessible and in good order? S U
5. Pest Control
Any signs of pest within the complex? S U
Bait stations maintained and correctly situated? S U
6. Transport Vehicles / trolleys / Carts
Units kept in clean condition? S U
Units kept in good working order? S U
Corrective Action / Comments

72
Form 12 Food Recall Procedure
Product Recalled: Date Of Recall:
Reason For Recall:
Product Quantity: Product Use By Date:

Product Identification:
Where has the product been distributed?

Location Amount Location Amount
Have the authorities been informed? Yes No

Has all staff been informed? Yes No
Has the stock been returned in full? Yes No
Has the product been destroyed under supervision? Yes No
Staff Member Responsible Signature: _____________________ Date: ______/______/_____
FSI Signature: _____________________________________ Date: ______/______/______
Contact Numbers
Catering Manager (Nuovo Chef) Manager (Newcastle Meals on Wheels)
(02) 49 622 050 after hours 0412 573 072 (02) 49 577 097
Email catering@mow.net.au Email manager@mow.net.au
NSW Food Authority Food Recall Coordinator (Australia)
1300 552 406 Fax (02) 96 470 026 (02) 62 712 222 Fax (02)62 712 278
Website http://www.foodauthority.nsw.gov.au Website http://www.foodstandards.gov.au
73
Form 13 Catering Labels for Food Storage
Product Name Product Name
Name of Manufacturer Name of Manufacturer
Cooked Date Cooked Date
Last Pack Date Last Pack Date

10 day shelf life
10 day shelf life

10 day shelf life
10 day shelf life

10 day shelf life
10 day shelf life

10 day shelf life
10 day shelf life
74
Appendix 1. Definitions and Abbreviations
ABBREVIATION DEFINITION
Ambient Temperature of the surroundings usually refers to room temperature
Available (free) The amount of chlorine that is able to act as a sanitising agent in a produce
chlorine sanitising solution or on equipment.
ANZFA The previous name for FSANZ. See FSANZ
Approved supplier A person or company who provides food ingredients, prepared foods or ready
to eat food to your business, where you are satisfied that this business can
clearly demonstrate good food management practices and procedures.
AQIS Australian Quarantine and Inspection Service
Auditor See Food Safety Auditor
Audit An examination and evaluation of evidence to establish whether activities and
Auditing frequency A frequency of auditing determined by the NSW Food Authority.

Bacteria Commonly known as germs. Microorganisms that are found in or on food,
Biological Hazard A risk to food safety caused by the contamination of food by Microorganisms,
Calibration To ensure the accuracy of readings from a measuring instrument are consistent
Carrier of a food A person who harbours a food borne disease causing microorganisms but does
borne disease not have symptoms of the disease and is able to pass it on. Does not include a
CCP See Critical Control Point

Certificate of Analysis A document prepared by a NATA (National Association of Testing Authorities)
accredited testing laboratory stating the tests conducted and results achieved
Certificate of A document prepared by a supplier listing agreed specification to which the
Conformance goods are promised to meet.
Clean Clean to touch and free from visible matter and objectionable odour, grease,
Cleaning schedule A ‘to-do’ list of the cleaning activities that is required throughout the premises
and equipment, for example, how often cleaning is to be done, how this
cleaning is carried out (eg. chemicals and equipment required and how they
should be applied) and for recording the completion of these cleaning activities.
If your business transports food your cleaning schedule must also include a
Codex HACCP See HACCP

Contaminant Any biological or chemical agent, foreign matter, or other substance that may
Contamination The introduction or occurrence of a contaminant.
75
Continued
Control (verb) To take all necessary actions to ensure and maintain compliance with criteria
Control (noun) The state where correct procedures are being followed and criteria are being met.
A check, limit restraint or measure taken to ensure the hazard to the food is
minimised.
Control measure Any action and activity that can be used to prevent or eliminate a food safety
Control Point A process or product specific step at which control can be applied to prevent or
eliminate a food safety hazard or reduce it to an acceptable level.
Corrective action Any action to be taken when the results of monitoring at the CCP or SP indicate a
loss of control.
Cook Chill Foods Perishable foods that have undergone a mild heat or pasteurisation process and
with Short Life which, to extend the time during which they remain wholesome (usually maximum
10 days), are intended to be kept in the temperature range of 0 - 3°C. Typically,
these foods are cooked and stored in covered gastronome trays and are reheated
Cook Chill Foods Also known as sous-vide. Perishable foods that have undergone a more marked
with Extended Life pasteurisation process and which, to extend the time during which they remain
wholesome (usually minimum of 10 days), are intended to be kept in the
temperature range of 0-3°C (maximum 5°C) and are reheated before eating. These
foods may be assembled after cooking of individual components, chilled and then
packed in the final container. Alternatively, the components may be cooked
individually, packaged, sealed and chilled in the final container.
Cook Fresh Foods Food that is intended for consumption on the day it is prepared.
Core Temperature The temperature measured in the part of the food which heats more slowly or
cools less quickly (usually the centre of the food, or the breast in chicken).
Critical Control A process or product specific step at which control can be applied and is essential
Point (CCP) to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
Critical limit A criterion which separates acceptability from unacceptability.
Cross Contamination from one food, surface or utensil to another, e.g. juices of raw
contamination 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).
Customer A record of complaints about food safety in an establishment and the action taken.
complaint record
Delivered Meal DMOs are not defined in the standard; however they generally include Meals-On-
Organisation Wheels and like organisations that deliver food to people in their own home,
(DMO) including the elderly or people with disabilities, who cannot cater for themselves
(see page 16 for further explanation).
Detergent Agent/chemical used to assist the removal of food particles, grease and dirt.
Detergents do not kill bacteria. Detergents work best in clean, hot water.
76
Continued
Deviation Failure to meet a critical limit
Disposition The actions/events outlining consequence of the item
Dry goods Food ingredients which can be stored at room temperature (not chilled or
frozen) without being a risk to food safety, eg. Flour, sugar, rice, jars and bottles
Dry storage Storing dry goods at room temperature.

Due diligence An ability to prove that all reasonable precautions have been taken to prevent
Equipment A machine, instrument, apparatus or appliance (other than a single use item)
used in connection with food handling. Includes any equipment used to clean
food premises or equipment.
Facility: Activity 1 and Activity 2 of Standard 3.3.1 of the code apply to food businesses
that serve or process food for service in a facility listed and defined in the
Schedule to the standard. These facilities include:
• acute care hospitals
• psychiatric hospitals
• nursing homes for the aged
• hospices
• same day establishments for chemotherapy and renal dialysis services
• respite care establishments for the aged
• same day aged care establishments
• low care aged care establishments
• child care centres
The editorial note following the table to subclause 1(1) outlines that the
definitions listed in the Schedule have been adapted from the National health
data dictionary1. Further discussion of these facilities is provided in this Manual
under Section 2.
Food business means a business, enterprise or activity (other than primary food
production) that involves
(a) the handling of food intended for sale; or
(b) the sale of food;
Regardless of whether the business, enterprise or activity concerned is of a
commercial, charitable or community nature or whether it involves the handling
77
Continued
Food allergies When preparing food for residents or patients it is important that information
about the product is available and known as some people can be severely
allergic to certain types of foods. Common allergies include foods that contain
the following: Gluten (found in wheat, rye, barley and oat products) crustacean
(shellfish) and crustacean products, egg and egg products, fish and fish
products, soy beans and soy beans products, peanuts and peanut products, milk
and milk products, other nuts and nuts products, sesame seed products,
sulphites more than 10 mg/kg. If you wish to find out more about allergies see
this web site www.foodallergy.org. If you wish to find out more about labelling,
check the Food Standards Code or as per information section.
FSP See Food Safety Program
Flow chart A systematic representation of the sequence of steps or operations used in the
production or manufacture of a particular food item or a group of similar items.
Food borne disease A disease that is likely to be transmitted through consumption of contaminated
food
Food borne Illness Illness from consuming food which contains pathogenic microorganisms,
harmful chemicals or other foreign substances.
Food business Means a business, enterprise or activity that involves the handling of food
intended for sale, or the sale of food.
Food handler A person who directly engages in the handling of food, or who handles surfaces
likely to come into contact with food, for a food business.
Food handling Any procedure or action which involves the handling of food. i.e. serving,
displaying, thawing, cooking, packing, preparing, delivering, storing etc. or who
handles surfaces likely to come into contact with food
Food handling Means any activity involving the handling of food.
operation
Food hygiene The mandatory requirements for compliance with regards to the preparation,
requirements transportation and handling of food. It also incorporates the structure and
maintenance of a food premises.
Food premises Any premises declared by the relevant authority to be premises under the food
act kept or used for the handling of food for sale.
Frozen products Food that is intended to be stored below freezing point.
Food recall Action taken to retrieve and dispose of foods that are likely to pose a safety
hazard to consumers. Some food manufacturers conduct recalls based on
quality issues alone.
Food Safety Auditor A person approved as a Food Safety Auditor by the NSW Food Authority.
Food Safety Officer A person approved as a Food Safety Officer by the NSW Food Authority
Food Safety Program A food safety program that satisfies the requirements of Clause 5 of
Standard 3.2.1 – Food Safety Programs of the Food Standards Code.
Food Safety System All programs including Support programs and Food Safety Program.
FSANZ “Food Standards Australia New Zealand” is the authority that develops and
coordinates Food Safety legislation (formerly known as ANZFA – Australia New
Zealand Food Authority)
FSC 3.2.1 Abbreviation for Australia New Zealand Food Standards Code, Standard 3.2.1,
Food Safety Programs.
Food Standards Code Standards for Australia and New Zealand pertaining to requirements, limits,
labelling etc.
78
Continued
Facility The establishment responsible for the care of the patients/residents (eg hospital
or aged care organisation)
Food Safety Standards contained in Chapter 3 of the FSANZ Food Standards Code
Standards
Garnish To decorate food i.e. addition of parsley to the top of cannelloni.
GCP Good Catering Practices
GHP Good Hygienic Practices
GMP Good Manufacturing Practices
HACCP Codex alimentarius based Hazard Analysis and Critical Control Point (HACCP)
system is a system which identifies, evaluates, and controls hazards which are
significant for food safety.
HACCP plan A document prepared in accordance with the principles of HACCP to ensure
control of hazards which are significant for food safety in the segment of the
food chain under consideration.
Handling of food Includes the making, manufacturing, producing, collecting, extracting,
processing, storing, transporting, delivering, preparing, treating, preserving,
packing, cooking, thawing, serving or displaying of food,
Hazard A biological, chemical or physical agent in, or condition of, food with the
potential to cause an adverse health effect.
Hazard analysis The process of collecting and evaluating information on hazards and conditions
leading to their presence to decide which are significant for food safety and
therefore should be addressed in the HACCP plan (or Food Safety Program).
High risk food Foods such as smallgoods, meat, seafood, poultry, eggs, dairy products, cooked
rice, or any food product containing these foods for example; salads and
sandwiches provide a good medium for bacterial growth.
Hot holding Keeping food hot at 60°C or above using equipment such as baine marie etc.
Immunocompromised The subpopulations are transplant, cancer-blood, AIDS, dialysis, cancer-
populations pulmonary, cancer-gastrointestinal and liver, non-cancer liver disease, cancer-
bladder and prostate, cancer-gynaecological, diabetes, insulin and non insulin
dependent and alcoholism.
Internal Audit These include a ‘system review’ which examines the elements of the Food
Safety Program and a ‘compliance review’ which seeks evidence of compliance
to the program.
Microbes See microorganisms.
Microorganisms Any living organism that can survive as a single cell. This includes bacteria,
viruses, yeasts and moulds.
Milk Milk includes flavoured and modified milk. Standard 3.3.1 does not apply to
businesses that only serve milk or soy milk (this exemption is discussed under
Subclause 3(a)). A definition of milk is included in Standard 2.5.1 of the Food
Standards Code but does not cover modified and flavoured milks. A definition of
milk has therefore been provided for the purpose of Standard 3.3.1 to clarify
that milk, includes flavoured milks and modified milks (such as skim milk, low fat
milks etc.).
Monitor The act of conducting a planned sequence of observations, supervising or
measurements of control parameters to assess whether a CCP is under control.
Monitoring A procedure of scheduled checking and recording of food safety activities by
procedures staff.
79
Continued
Nosocomial disease Disease acquired while in hospital.
NSW Food Authority NSW state government agency established in April 2004 to provide food
regulation framework in NSW. Responsible for food safety across the entire food
industry, from primary production to point of sale.
ppm, p.p.m. Parts per million. Chemical concentrations of milligrams per kilogram or
millilitres per litre are commonly expressed this way.
Pathogen Any microorganism that is able to cause disease in humans.
Pathogenic Disease causing
Pest Control The elimination of pests from a food premises and the prevention of pests from
entering the premises
Potable water Adequate water supply that is fit for human consumption (eg water supplied by
water authority or board)
Potential hazard Is any chemical, biological or physical condition that could make food unsafe but
has not yet done so.
Potentially Potentially hazardous food is defined in Standard 3.2.2 as ‘food that has to be
Hazardous Food kept at certain temperatures to minimise the growth of any pathogenic micro-
(PHF) organisms that may be present in the food or to prevent the formation of toxins
in the food’. This definition has been provided within an editorial note in the
Standard following Clause (2)
Prepared food Potentially hazardous food that has been prepared from raw or ready–to-eat
ingredients, it is not cooked and is intended for consumption the same day it is
prepared (eg. salads and sandwiches)
Preventative action The action taken ensures that an identified hazard is controlled.
Principal activity Principal activity Not all food businesses that process food for service to
vulnerable persons principally process food for service to the identified facilities
or delivered meal organisations. For example a business may process food for
service to the general community as well as providing meals to the local aged
care facility or delivered meals organisation. Such an example may occur in rural
areas where the local club restaurant, in addition to providing meals to its
patrons, processes meals for delivery by the local delivered meals organisation.
This would not be, however, the principal activity of the business and it would
not need to comply with Standard 3.3.1.
Probe thermometer Probe Thermometer is an instrument used to measure the internal core
temperature of food.
Procedure Established method for staff to follow which ensure food and food processes
remain safe.
Process Process in relation to food is defined in Standard 3.2.2 as an ‘activity conducted
to prepare food for sale including chopping, cooking, drying, fermenting,
heating, pasteurising, thawing and washing, or a combination of these
activities’. This definition has been provided within an editorial note in the
Standard following Clause (1) of Standard 3.3.1
Processed fruit and Vegetable and fruit that have been processed and therefore altered from their
vegetables original state (eg peeled, cut or treated in some other way).
Raw materials Food that is in its original state as received by the food business.
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Continued
Ready-to-eat (RTE) Ready to eat in relation to food means food that is ready for consumption, but
foods includes food that may be re-heated, portioned or garnished or food that
undergoes similar finishing prior to service
Records Documentation made and kept by the food business demonstrating action taken
in relation to, or in compliance with, the Food Safety Program.
Refrigerated storage Chilled storage of potentially hazardous foods at 5°C or below (0°C- 5°C, or 0°C -
3°C if cook chill).
Reheat The reheating of previously cooked and cooled food (usually 72°C instant or 70°
C for 2 minutes or equivalent).
Sanitise To apply heat or chemicals, or other processes, to a surface so that the number
of microorganisms on the surface is reduced to a level that: does not
compromise the safety of food with which it may come into contact; and does
not permit the transmission of infectious disease.
Serve Serve is not defined in the Food Standards Code and has not been defined for
the purpose of Standard 3.3.1 as it is a commonly used and understood term
referring to the act of setting out or presenting food for a person who is about
to eat. The service of food is considered the final stage of food preparation and
is the last step prior to consumption
Sell Sell is defined in Standard 3.1.1 of the Food Standards Code and means:
(a) barter, offer or attempt to sell; or
(b) receive for sale; or
(c) have in possession for sale; or
(d) display for sale; or
(e) cause or permit to be sold or offered for sale; or
(f) send, forward or deliver for sale; or
(g) dispose of by any method for valuable consideration; or
(h) dispose of to an agent for sale on consignment; or
(i) provide under a contract of service; or
(j) supply food as a meal or part of a meal to an employee, in accordance with a
term of an award governing the employment of the employee or a term of the
employee’s contract of service, for consumption by the employee at the
employee’s place of work;
(k) dispose of by way of raffle, lottery or other game of chance; or
(l) offer as a prize or reward; or
(m) give away for the purpose of advertisement or in furtherance of trade or
business; or
(n) supply food under a contract (whether or not the contract is made with the
consumer of the food), together with accommodation, service or entertainment,
in consideration of an inclusive charge for the food supplied and the
accommodation, service or entertainment; or
(o) supply food (whether or not for consideration) in the course of providing
services to patients or inmates in public institutions, where ‘public institution’
means ‘public institution’ as defined in the Act, if it is so defined; or
(p) sell for the purpose of resale.’
Sewage Includes the discharge form toilets, urinals, basins, showers, sinks and
dishwashers, whether discharged through sewers or by other means.
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Continued
Single-use-item An instrument, apparatus, utensil or other thing intended by the manufacturer
to only be used once in connection with food handling, and includes disposable
gloves.
Step A point, procedure, operation or stage in the food chain including raw materials,
from primary production to final consumption
Stock Rotation Rotation of stored foods so that the most recent stock is place behind older
existing stock, ensuring existing stock will be consumed or used first, prior to the
expiration of the use by date or best before date. Often known as First In First
Out (FIFO)
Storage Controlled conditions for retaining food products in safe condition.
Supplier/s Any company that delivers foods to a food business (eg fruit and vegetables,
meat, dairy etc)
Support programs Activities that provide an environment for the safe production and service of
food. They are sometimes called Standard Operating Procedures (SOPs) or Good
Catering Practices (GCP)
Symptom Diarrhoea, vomiting, sore throat with fever, fever or jaundice
System review A systematic review of the food safety program and procedures to ensure all
requirements are being met.
Temperature control The maintaining of food at specified temperatures i.e. refrigerated food items at
or below 5°C and hot food at or above 60°C, or another temperature, if the food
business demonstrates that maintenance of the food at this temperature for the
period of time for which it will be so maintained will not adversely affect the
microbiological safety of the food.
Thawing Bringing frozen food to a chilled temperature state, using appropriate thawing
procedures.
Texture modified Foods that have undergone texture modification such as blending, slicing,
foods mincing, vitamising or pureeing.
Trained food handler An employee who has received training in a program that covers food handling,
personal hygiene, cleaning procedures, temperature checks and the monitoring
of these practices to ensure the safe production of food.
Transport To take or deliver food from one location to another e.g. main kitchen to
satellite kitchen.
Unsatisfactory When the variable being monitored falls outside the set limits (eg fresh milk
delivered at 15°C is unsatisfactory).
Validation Obtaining evidence (usually scientific) that the elements of the Food Safety
Program are effective in controlling hazards.
Verification The application of methods, procedures, tests and other evaluations, in addition
to monitoring to determine compliance with the HACCP plan.
Vulnerable person Vulnerable person means a person who is in care in a facility listed in the
Schedule or a client of a delivered meals organisation
Vulnerable persons Vulnerable persons food business means a food business to which Standard
food business 3.3.1 of the Food Standards Code applies. Wash To clean with soap, detergent
and water.
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Appendix 2. Overview of Food Safety Laws
Food is a fundamental human need and a prerequisite to good health. Ensuring that the food we eat is
safe is a major function of both government and industry. The food sector is one of the largest industries
in Australia, with over 20 billion meals provided each year. Even though the food supply in Australia is one
of the safest in the world, date from OzFoodNet, an enhanced food-borne illness surveillance system
funded by commonwealth Department of Health and Ageing, estimates over 7 million cases of
gastroenteritis per year are believed to be caused by contaminated food (most of these being unreported
to health authorities). To ensure the safety of the food supply in Australia and to help minimise the
incidence of foodborne illness, a system of nationally uniform food safety standards has been developed
and is in place.
The Food Standards Code
On 20 December 2000, a new joint Australia New Zealand Food Standards Code became law in Australia
and New Zealand. It is the principal piece of legislation for regulating food in Australia. The code provides
standards for the labelling and composition of food products, food additives, contaminants and residues,
microbiological and processing requirements as well as standards governing the safe production for
foods. The ‘new’ Code differs from the ‘old’ code in that it has shifted its focus from commodity based
prescriptive standards in the ‘old’ Code, to a greater number of general standards that cover a wider
range of foods in the ‘new’ code. The new code consists of three main chapters; chapter 1- General Food
Standards, Chapter 2 – Food Product Standards, Chapter 3
– Food Safety Standards.
Australian food businesses are required to comply with food safety standards that are part of the
Australia New Zealand Food Standards Code. These Standards are adopted into NSW State law. In the
Vulnerable Persons sector they are enforced by the NSW Food Authority.
There are five Food Safety Standards in Chapter 3 of the Food Standards code. These are:
• Standard 3.1.1 Interpretation and Application
• Standard 3.2.2 Food Safety Practices and General Requirements
• Standard 3.2.3 Food Premises and Equipment.
• Standard 3.2.1 Food Safety Programs; and
• Standard 3.3.1 Food safety Programs for Foods Supplied to Vulnerable Persons
(Australia Only)
Standard 3.3.1 gives effect to Standard 3.2.1 (that is, Standard 3.3.1 makes Standard 3.2.1 mandatory for
foods supplied to vulnerable persons).
Appendix 3. Standard 3.3.1

STANDARD 3.3.1 FOOD SAFETY PROGRAMS FOR FOOD SERVICE TO VULNERABLE PERSONS
To commence on 5 October 2008 (Australia only)
Purpose and commentary
This standard requires food businesses that process food for service to vulnerable persons to implement a
documented and audited food safety program.
Food businesses that process or serve potentially hazardous food for hospital patients, aged care
recipients, children in child care centres and vulnerable people receiving other services will generally fall
within the requirements of this Standard provided the food is intended for six or more vulnerable
persons. This Standard also applies to delivered meals organisations that process potentially hazardous
meals intended for six or more vulnerable persons.
83
Appendix 3. Standard 3.3.1 continued
Table of Provisions
1 Application
2 Interpretation
3 Food safety programs
Clauses
1 Application
(1) This Standard applies to food businesses that engage in one of the activities listed and described in the
Table to this subclause.
Table to subclause 1(1)
Activity 1 Process or serve potentially hazardous food within a facility listed and
defined in the Schedule to six or more vulnerable persons at any given
time
Activity 2 The principal activity is processing food into ready to eat food for service
in a facility listed and defined in the Schedule and the processed food –
(a) is for service to six or more vulnerable persons at any given time; and
(b) includes ready to eat potentially hazardous food.
Activity 3 The principal activity is processing food into ready to eat food for
delivery by a delivered meal organisation and the processed food –
(a) is for service to six or more vulnerable persons at any given time; and
(b) includes ready to eat potentially hazardous food.
Editorial note:
‘Process’ in relation to food is defined in Standard 3.2.2 as an activity conducted to prepare food
for sale including chopping, cooking, drying, fermenting, heating, pasteurising, thawing and
washing, or a combination of these activities. A number of the definitions of the facilities listed in
the Schedule are adapted from the National Health Data Dictionary, version 12. This Dictionary
contains core definitions endorsed by the Australian Health Ministers Advisory Council as the
authoritative source of national standard definitions for use in clinical care delivery.
(2) This Standard also applies to delivered meals organisations that –
(a) are food businesses; and
(b) process food for service to six or more vulnerable persons at any given time, and the food served is
ready to eat food which includes ready to eat potentially hazardous food.
Editorial note:
‘Potentially hazardous food’ is defined in Standard 3.2.2 as food that has to be kept at certain temperatures to minimise the growth of any
pathogenic micro-organisms that may be present in the food or to prevent the formation of toxins in the food.
(3) This Standard does not apply to –
(a) food businesses that only serve milk or soy milk as, or in, a beverage; or
(b) delivered meals organisations that only deliver food.
(4) Subclause 1(2) of Standard 1.1.1 does not apply to this Standard.
2 Interpretation
(1) Unless the contrary intention appears, the definitions in Parts 3.1 and 3.2 of this Code apply in this
Standard.
(2) In this Standard – milk includes flavoured and modified milk. ready to eat in relation to food means
food that is ready for consumption, but includes food that may be re-heated, portioned or garnished or food
that undergoes similar finishing prior to service. Vulnerable person means a person who is in care in a
facility listed in the Schedule or a client of a delivered meals organisation.
3 Food safety programs
(1) A food business to which this Standard applies must comply with Standard 3.2.1
(2) Clause 6 of Standard 3.2.1 applies to a food business to which this Standard applies.
84
Schedule
Column 1 / Facility Column 2 / Definition
Acute care hospitals Establishments which provide at least minimal medical, surgical or
obstetric services for inpatient treatment or care, and which
provide round-the-clock comprehensive qualified nursing services
as well as other necessary professional services. Most patients
have acute conditions or temporary ailments and the average stay
per admission is relatively short. Acute care hospitals include:
(a) Hospitals specialising in dental, ophthalmic aids and other
specialised medical or surgical care;
(b) Public acute care hospitals;
(c) Private acute care hospitals;
(d) Veterans’ Affairs hospitals.
Psychiatric hospitals Establishments devoted primarily to the treatment and care of
inpatients with psychiatric, mental or behavioural disorders
including any:
(a) Public psychiatric hospital;
(b) Private psychiatric hospital.
Nursing homes for the aged Establishments which provide long-term care involving regular
basic nursing care to aged persons and including any:
(a) Private charitable nursing home for the aged;
(b) Private profit nursing home for the aged;
(c) Government nursing home for the aged.
Hospices Freestanding establishments providing palliative care to terminally ill patients,
including any:
(a) Public hospice;
(b) Private hospice.
Same day establishments for chemotherapy and renal dialysis services
Including both the traditional day centre/hospital that provides
chemotherapy and/or renal dialysis services and also freestanding
day surgery centres that provide chemotherapy and/or renal
dialysis services including any:
(a) Public day centre/hospital
(b) Public freestanding day surgery centre
(c) Private day centre/hospital
(d) Private freestanding day surgery centre that provides those
services.
Day centres/ hospitals are establishments providing a course of acute treatment on a full-
day or part-day non- residential attendance basis at specified
intervals over a period of time.
Freestanding day surgery centres are hospital facilities providing
investigation and treatment for acute conditions on a day-only
basis
Respite care establishments for the Establishments which provide short-term care including personal
Aged care and regular basic nursing care to aged persons.
Same – day aged care Establishments where aged persons attend for day or part-day
establishments rehabilitative or therapeutic treatment.
Low care aged care establishments Establishments where aged persons live independently but on-call
assistance, including the provision of meals, is provided if needed.
85
Schedule Continued
Child care centres A facility which is not a private residential dwelling and is
designated for the purpose of childcare and provides long day care,
employer sponsored childcare, or occasional care, for children four
years of age or less, but does not include the following:
(a) a service for providing preschool education conducted by a
school;
(b) a service principally conducted to provide:
(i) therapeutic services;
(ii) residential facilities;
(iii) instruction in a particular activity e.g. dance, music or a sport;
(iv) tutoring, coaching or religious instruction;
(v) a recreational activity, for example, a camp or party.
(c) a service for which, ordinarily, the children in care are entirely
or mostly different on each occasion child care is provided, for
example, resort care for children of guests of the resort.
Appendix 4. Standard 3.2.1 Food Safety Programs

(Australia only)
Purpose
This Standard is based upon the principle that food safety is best ensured through the identification and
control of hazards in the production, manufacturing and handling of food as described in the Hazard
Analysis and Critical Control Point (HACCP) system, adopted by the joint WHO/FAO Codex Alimentarius
Commission, rather than relying on end product standards alone. This standard enables States and
Territories to require food businesses to implement a food safety program based upon the HACCP
concepts. The food safety program is to be implemented and reviewed by the food business, and is
subject to periodic audit by a suitably qualified food safety auditor.
Contents
Division 1 – Interpretation and application
Interpretation
Application -Division 2 – Food safety programs
General food safety program requirements
Auditing of food safety programs
Content of food safety programs
Fund raising events
Division 1 – Interpretation and application
86
1 Interpretation
In this Standard – auditing frequency means the most recently determined frequency of auditing
determined by the appropriate enforcement agency, or a food safety auditor, in accordance with the Act.
Food safety program means a food safety program that satisfies the requirements of clause 5. Food
safety auditor means a person approved as a food safety auditor under the Act as a person competent
to audit the relevant class of food business.
Editorial note: Jurisdictions may approve environmental health officers, private contractors, or a mixture of the two as food safety
auditors.
Monitoring includes checking, observing or supervising in order to maintain control.
2 Application of this Standard
(1) This Standard applies to food businesses in Australia in accordance with Standard 3.1.1 and subclause
(2).
(2) Unless expressly provided elsewhere in this Code, this Standard applies to all food and primary food
production businesses that are determined by the appropriate enforcement agency under the Act to be
within a priority classification of food business from the commencement date for that priority
classification of food business.
Editorial note: Under the Act, the appropriate enforcement agency must determine the priority classification of individual food
businesses.
Jurisdictions may determine the mechanism by which a priority classification system and date of commencement is established, i.e. by
Division 2 – Food safety programs

3 General food safety program requirements
A food business must –
(a) systematically examine all of its food handling operations in order to identify the potential hazards
that may reasonably be expected to occur;
(b) if one or more hazards are identified in accordance with paragraph
(a), develop and implement a food safety program to control the hazard or hazards;
(c) set out the food safety program in a written document and retain that document at the food
premises;
(d) comply with the food safety program; and
(e) conduct a review of the food safety program at least annually to ensure its adequacy.
4 Auditing of food safety programs
A food business must –
(a) ensure that the food safety program is audited by a food safety auditor at the auditing frequency
applicable to the food business;
(b) make the written document that sets out the food safety program, and the appropriate records
referred to in paragraph 5(f), available to any food safety auditor who has been requested to conduct an
audit of the food safety program; and
(c) retain copies of all written reports of the results of all audits of the food safety program conducted by
a food safety auditor within the last four years, for inspection upon request by a food safety auditor who
audits the food safety program or an authorised officer.
Editorial note: 87
ANZFA has developed food safety auditor approval criteria for food safety auditors in conjunction with the States and
5 Content of food safety programs
A food safety program must –
(a) systematically identify the potential hazards that may be reasonably expected to occur in all food
handling operations of the food business;
(b) identify where, in a food handling operation, each hazard identified under paragraph (a) can be
controlled and the means of control;
(c) provide for the systematic monitoring of those controls;
(d) provide for appropriate corrective action when that hazard, or each of those hazards, is found not to
be under control;
(e) provide for the regular review of the program by the food business to ensure its adequacy; and
(f) provide for appropriate records to be made and kept by the food business demonstrating action taken
in relation to, or in compliance with, the food safety program.
6 Fund raising events
A food business does not have to prepare a food safety program in accordance with this Standard in
relation to fundraising events conducted by the food business, that is, events that raise funds solely for
community or charitable causes and not for personal financial gain.
Appendix 5. References & Further Readings

General Food Safety References
1) CODEX Alimentarius, Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its
Application & Recommended International Code of Practice General Principles of Food Hygiene, CAC/RCP
1- 1969, Rev 4-2003. Available at
http://www.codexalimentarius.net/download/standards/23/cxp_001e.pdf
2) National Advisory Committee on Microbiological Criteria for Foods (1997) Hazard Analysis and Critical
Control Point Principles and Application Guidelines. Available at: http://www.cfsan.fda.gov/~comm/
nacmcfp.html
FSANZ Publications
3) Food Standards Australia New Zealand, Food Industry Recall Protocol – A Guide to Writing a Food
Recall Plan and Conducting a Food Recall 5th Edition June 2004. Available at: http://
www.foodstandards.gov.au/_srcfiles/5th%20FIPR_june04.pdf
4) Food Standards Australia New Zealand, Food Safety Programs- A guide to Standard 3.2.1 Food Safety
Programs, Chapter 3 of the Australia New Zealand Food Standards Code (Australia only) 1st edition, June
2007.
5) ANZFA (2001) Framework for the Development of Food Safety Program Tools.
ANZFA Australia Available at:
http://www.foodstandards.gov.au/_srcfiles/No%20cover%20Framework%20prog ram%20tools%20final%
2041384.PDF
6) Safe Food Australia, A guide to the Food Safety Standards Chapter 3 of the
Australia New Zealand Food Standards Code (Australia Only). Available at:
http://www.foodstandards.gov.au/_srcfiles/complete_safefood.pdf
88
7) Listeria and food brochure, advice for People at Risk 2004. Available at:
http://www.foodstandards.gov.au/_srcfiles/Listeria.pdf
8) Food Standards Code Available at: www.foodstandards.gov.au
9) Guidelines for the microbiological examination of ready-to-eat foods (December 2001).
http://www.foodstandards.gov.au/_srcfiles/Guidelines%20for%20Micro%20exam.pdf
Codes of Practice and Industry Guidelines
10) AQIS. 1992. Code of Hygienic Practice for Heat-treated Refrigerated Foods Packaged for Extended
Shelf Life, Commonwealth Government Publishing Service, Canberra.
11) Australian Cook Chill Council. 2000. Guidelines for Chilled Food Production Systems including Food
Safety Programs.
12) Australian Food and Grocery Council. 1999.The Australian Cold Chain Guidelines. The Handling,
Storage and Transport of Frozen Foods, Ice Cream and Chilled Foods for Retail Sale and Use in Food
Service Outlets.
Food Safety References
13) Commonwealth Standing Committee on Agriculture and Resource Management. 1997. Scarm Report
60, A Guide to the Implementation and Auditing of HACCP. CSIRO Publishing. Available at: http://
www.publish.csiro.au/pid/1498.htm
14) CODEX alimentarius, Code of Hygienic Practice for precooked and cooked foods in mass catering,
CAC/RCP 39, 1993. Available at:
http://www.codexalimentarius.net/download/standards/25/CXP_039e.pdf
15) CODEX alimentarius, Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf
Life, CAC/RCP 46, 1999. Available at:
http://www.codexalimentarius.net/download/standards/347/CXP_046e.pdf.
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Quick Frozen Foods, CAC/RCP 8-1976. Available at:
http://www.codexalimentarius.net/download/standards/285/CXP_008e.pdf
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(02) 9816 0452.
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b) NSW Health Code TS17 – Reference Code for an Extended Shelf Life Cook Chill Food System
c) NSW Health Code TS20 – Reference Food Safety Program for a Cook Freeze Food System
d) NSW Health Code TS21 – Reference Food Safety Program for a Cook Serve System
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hospital preparation of infant formula. Food Control 10, pp181-187. Available at www.elsevier.com/
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19) Beuchat, L.R. (1998) Surface decontamination of fruits and vegetable eaten raw: a review. Food
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http://www.foodscience.csiro.au/fshbull/fshbull24d.htm
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2002.
Section 7: References and Further Reading NSW/FA/CP005/0805 Version 2 Page 3 of 4
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Foods (ICMSF). Blackwell Scientific Publications. 1st Ed. 1988.
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Microbiological Specifications for Foods (ICMSF). Aspen Publishers. 1st Ed. 1996
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Microbiological Specifications for Foods (ICMSF). Aspen Publishers. 1st Ed. 1998.
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Commission on Microbiological Specifications for Foods (ICMSF). Kluwer Academic. 1st Ed. 2002
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Zealand Businesses. Available at:
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28) Standards Australia. Australian Standard AS 4674 – 2004: Design, construction and fit-out of food
premises. Available at: http://www.standards.com.au/
29) University of Maryland. Fact Sheet 715, Fact Sheet Cleaning and Sanitizing Fresh Produce and Fresh
Produce Handling Equipment, Utensil and Sales Areas. Maryland Cooperative Extension. Available at:
http://extension.umd.edu/publications/PDFs/FS715.pdf
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Measuring Devices, Calibration Procedures,. Food Code Food Establishment Inspection
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http://www.fsis.usda.gov/Fact_Sheets/Kitchen_Thermometers/index.asp
32) U.S. Food & Drug Administration. Center for Food Safety and Nutrition. 2001. Thermometer
calibration frequency, questions and answers for guidance to facilitate the implementation of a HACCP
system in seafood processing, HACCP Regulation for Fish and Fishery products. Available at:
http://www.cfsan.fda.gov/~dms/qa2haccp.html
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Inactivation. Fish and Fisheries Production Hazards and Controls Guidance. Appendix 4. Available at:
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interpretative summary. Microbiological Risk Assessment Series Available at: ftp://ftp.fao.org/docrep/
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formula: meeting report, MRA Series 6. Available at:
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38) Policy Directive: Control of foodborne Listeriosis in health care institutions Available at: http://
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This document remains the property of Nuovo Chef and Newcastle
Meals on Wheels Inc. it may not be copied or changed without the
direct permission of the Catering Manager.
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1

Appendix 1 Definitions & Abbreviations 75-82

Head Office Catering Department

Distribution Centre Social Support

Branch Coordinators External Branches

Name of Food Safety instructor: David Conway

2.1 Food Safety Team

Order From Approved Supplier

Receipt Of Raw Materials CCP1

Dry Stores at room Cold Storage store at Frozen Storage store at

Thaw in cool room up to 48 hours CCP3

Prepare within 30 minutes CCP4

Place into cold storage and hold at 5°C or below CCP2

Transport to the branches by refrigerated truck maintaining 5°C or below CCP7

Cleaning and Sanitation CP

Step Input (s) Hazards Hazard? Justification CCP? Control

Step Input (s) Hazards Hazard? Justification CCP? Control

Step Input (s) Hazards Hazard? Justification CCP? Control

Process Potential Control CCP Critical limit Records

Hazard / Control Measure Critical Limit Reference / Justification

Cause of illness Source Hazard Control / Precaution

Internal Product Internal Product Lethal Rate Time for 6D Process

3.2 Approved Supplier Program

Delivery and Storage

Waste Management and Food Disposal

Equipment Temperature Monitoring

Food Temperature Monitoring

Transport Temperature Monitoring

2. Place Ice Blankets into eskies to chill ready for use.

Plating of Chilled Meals Continued

4. Unlabelled lids are to be placed at the opposite end of the bench

5. One variety of meal is to be plated at a time.

6. Place food components in the respective compartments passing it down

Plating of Chilled Meals Continued

Transport Temperature Monitoring

Bulk food transport is the responsibility of the Transport Officer. The

 The pre-operation safety check Form 2: Transport Pre-operational Checklist.

Cleaning Schedule—Catering Department

Benches/ Remove all food and debris from the

Remove all foods and debris from the

Remove all food waste and place into the

Remove any debris from the chillers and

Remove any food scraps from the clipper

All door Spray a cloth with sanitiser and wipe over

APRONS & TOWELS

Branch Apron Towel S/Mop G/Mop R/Mop

3.6 Personal Hygiene Program

3.8.1 Calibration Program

3.10 Document & Data Control Program

All documents should be identified, authorised and dated.

3.11 Customer Complaint Program

Delivery Trolley Maintenance

Labelling of chilled foods to be

Catering Centre Date: ______/______/______

1. Pre Operational Check List:

STORES FREEZER (Freezers are to be below -10˚C **)

POTWASHER (Pot washer must be above 82°Ϲ Rinse Cycle**)

# Corrective Action / Comments:

1. Safety Check MON TUE WED THU FRI

2. Daily Cleaning MON TUE WED THU FRI

Catering Centre Date: //__

Catering Centre Date: //__

Signature: ____________________________________ Date: //_

FSI: Signature: ________________ Date: _

FSI: Signature: ________________ Date: _

FSI: Signature: ________________ Date: _

Staff Member Responsible Signature: _________________ Date: //_

FSI Signature: _______________________________ Date: //