Feast of Flavours Food Safety

Program Training
Ensuring Safety, Quality, and Compliance
Welcome to the Food
Safety Program Training

Today, we'll cover the essentials to ensure safety

in our food handling processes.
[Link] of Training:
Understand the importance of the Food Safety
Program (FSP) in maintaining high standards of
food safety.
[Link] Role:
Learn how your role contributes to the success of
the FSP and ensures the safety of our customers.
[Link] Expectations:
Get ready to explore key aspects of the FSP,
including support programs and record-keeping,
during this engaging session.
Purpose of the Food
Safety Program (FSP)
The FSP ensures the safety of our customers by
maintaining the highest standards of food safety.

[Link] Customer Safety:

The primary goal of the FSP is to safeguard the health and well-
being of our customers by preventing foodborne illnesses.
[Link] with Regulations:
Understand how the FSP helps us meet and exceed regulatory
standards, ensuring we operate in accordance with food safety
laws.
[Link] Reputation:
Explore how a robust FSP not only protects customers but also
contributes to the positive reputation of Feast of Flavours as a
safe and trustworthy dining establishment.
Stakeholder Meeting Insights

[Link] Training Needs

[Link] Involvement

[Link] Improvement

Culture
Support Programs

• Support Program 1 – Food Premises and Equipment: This program focuses on maintaining a
clean and safe environment for food handling. It includes policies and procedures related to
water supply, waste disposal, storage, ventilation, lighting, and equipment maintenance. Regular
inspections and calibration of thermometers ensure that the premises and equipment meet
hygiene standards.

• Support Program 2 – Cleaning and Sanitising: This program outlines the procedures for effective
cleaning and sanitizing. It includes daily, weekly, monthly, and quarterly/yearly cleaning
schedules. The program emphasizes the importance of proper cleaning to prevent contamination
and the need for using appropriate cleaning materials and methods.

• Support Program 3 – Personal Hygiene and Health of Food Handlers: Focusing on the hygiene of
food handlers, this program includes policies on handwashing and overall personal health. It
details how food handlers should wash their hands, maintain personal cleanliness, and follow
health protocols. Ongoing training ensures that food handlers have the necessary skills and
knowledge for maintaining hygiene.

• Support Program 4 – Temperature Control: This program addresses the critical role of
temperature control in preventing foodborne illnesses. It includes procedures for handling,
cooking, cooling, reheating, and storing food at appropriate temperatures. Time is used as a
control for ready-to-eat and potentially hazardous foods, ensuring they are safe for consumption.

• Support Program 5 – Pest Control: Focusing on preventing pests, this program outlines the
frequency of pest control measures. It includes procedures for regular spraying and monitoring to
keep the premises free from pests. The goal is to ensure that pests do not contaminate food and
compromise food safety.

• Support Program 6 – Waste Management: This program covers the proper storage and disposal
of garbage and recyclable materials. It outlines procedures for waste management, including how
waste should be collected during and after events. The program aims to prevent contamination
and maintain a clean and safe environment.

• Support Program 7 – Customer Complaints: In the event of customer complaints, this program
guides the response process. It includes procedures for documenting complaints, investigating
issues, and implementing corrective actions. Regular reviews help identify patterns and improve
overall food safety.

• Support Program 8 – Skills and Knowledge: Focusing on staff responsibilities, this program
outlines the skills and knowledge required for food handling operations. It includes strategies to
ensure that staff members have the necessary skills through training, documentation
distribution, and the presence of operating procedures.

• Support Program 9 – Staff Training: This program details examples of staff training activities,
emphasizing the importance of ongoing training. It includes various methods for obtaining skills
and knowledge, such as in-house training, distribution of documentation, attendance at food
safety courses, hiring consultants, and formal training courses.
Support Records
• Record 1 – Approved Suppliers List: This record maintains a list of approved food suppliers, including their details, ensuring that all sourced ingredients
meet the required standards.

• Record 2 – Approved Food Supplier Agreement Form: This record formalizes agreements with food suppliers, specifying quality and safety
requirements for all supplied products.

• Record 3 – Incoming Goods: It documents the details of received goods, including temperature checks and visual inspections, ensuring the quality and
safety of all incoming products.

• Record 4 – Food Recall: In the event of a recall, this record tracks supplier details, reasons for the recall, and corrective actions taken, ensuring swift and
effective response.

• Record 5 – Customer Complaints: This record documents customer complaints, facilitating investigation, corrective actions, and continuous
improvement in response to feedback.

• Record 6 – Temperature Control Log: Tracking temperature levels during various stages of food handling, this log ensures compliance with safety
standards and identifies potential issues.

• Record 7 – The 4 Hour/2 Hour Guide: This guide records the time food spends outside temperature control, helping to prevent bacterial growth and
maintain food safety during handling and storage.

• Record 8 – Cleaning and Sanitising (Daily, Weekly, Monthly, Quarterly/Yearly): It outlines cleaning schedules for different timeframes, ensuring that all
areas are regularly cleaned and sanitized to prevent contamination.

• Record 9 – Equipment Maintenance and Calibration of Thermometers: Documenting equipment maintenance and thermometer calibration ensures
that tools are in working order, contributing to accurate temperature control.

• Record 10 – Pest Control: This record tracks pest control measures, including frequency of spraying and results, ensuring a pest-free environment to
uphold food safety.

• Record 11 – Staff Illness: Documenting instances of staff illness helps monitor potential sources of contamination and enables appropriate actions to
prevent the spread of illnesses.

• Record 12 – Staff Training: This record tracks staff training, detailing the skills and knowledge acquired, ensuring that all team members are adequately
trained for their roles.

• Record 13 – Food Safety Program Review (Weekly, Monthly, Annual): Regular reviews of the Food Safety Program help identify areas for improvement
and ensure ongoing compliance with safety standards.

• Record 14 – Off Site Events: Documenting checks before off-site events, this record ensures that necessary precautions are taken to maintain food
safety outside the regular premises.
Q&A and
Closing

Feel free to ask questions. Thank you

for your commitment to food safety!