Support Programs

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Support Programs
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Support Programs

• Support programs are the general food safety and
  hygiene requirements which all food businesses
  must follow.
• They include Good Manufacturing Practices (GMP)
  or Good Hygienic Practices (GHP) and are
  necessary to support the controls for
  establishing food safety.

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The support programs include a wide range of
activities and

• programs essential to ensure food safety, and may
  include
• Maintenance including design, construction
  and condition
• of premises, equipment, vessels or vehicles
• Approved Supplier Program
• Good Food Handling Practices
• Cleaning and Sanitation
• Pest Control Program
• Personal Hygiene Program

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Support programs include cont.

• Product Recall Program
• Staff Training Program
• Calibration Program
• Internal Audit Program
• Document and Data Control Program
• And others as required

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Cleaning, why is it so Important?

• To prevent food poisoning proper cleaning and
  sanitising will reduce food poisoning bacteria
  to a safe level on equipment and surfaces and it
  will help to reduce the risk of cross
  contamination
• To ensure undesirable physical material that may
  contaminate food products

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The following should be addressed in the Cleaning
program

• How is the cleaning/sanitation conducted,
• frequency of cleaning,
• use of chemicals,
• other points to consider regarding your
  cleaning and
• sanitation program
• Cleaning detergent solution strengths, times and
  temperature requirements are to be in accordance
  with the manufacturers specifications.
• All chemicals used for cleaning and sanitation
  should be stored away from any food.

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Cleaning program cont.

• Generally, food handling areas should be cleaned
  at least daily and food contact surfaces,
  equipment and utensils should be sanitised more
  frequently if required.
• The verification of the effectiveness of cleaning
  should be determined this may include visual
  assessment and regular environmental swabbing as
  part of the verification program

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Maintenance why is it important?

• Effective maintenance is essential to allow you
  to carry out thorough cleaning control pests.
• A lack of maintenance can as well result in
  damaged equipment which poses risk of physical /
  bacterial contaminations, or inadequate heating/
  cooling procedures and cause food spoilage.
• This includes correct calibration of measuring
  devices

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A maintenance program should be established and
should include

• A system to regularly review condition of
  building structure and equipment (eg monthly
  maintenance check by the manager or delegated
  employee to ensure the integrity of the building
  and equipment and daily checks prior to work
  commencing in the premises and operation of
  equipment to ensure it is satisfactory to use.
  This information is to be recorded).
• Ensure that all corrective action is
  documented.
• Monthly maintenance check.
• Preventative maintenance where machinery
  servicing is scheduled.

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A maintenance program should be established and
should include

• Ensure changes made to buildings and equipment
  that may impact food safety is documented.
• For example
• Building construction activities may increase
  the risk of contamination from bacteria, pests or
  foreign matter.

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3.2 Approved Supplier Program

• Controls should be in place to ensure that the
  safety of supplies is acceptable.
• Businesses need to set up a system for approving
  and reviewing their suppliers. Your business may
  choose some of the following approaches
• Some businesses may decide to purchase high
  risk foods only from suppliers who have a food
  safety system in place.
• Businesses should have a list of all suppliers
  used, their contact details and materials they
  supply. This would assist with traceability.

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• Ideally the performance of suppliers should
  also be monitored
• this may include a history of their ability to
  supply within an agreed specification.
• Ideally a record of all suppliers and a copy of
  their HACCP certification to prove accreditation
  status.
• Suppliers test results, where applicable, are to
  be available for audit.
• Supplier certification may be an appropriate
  alternative.

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3.3 Good Food Handling Practices

• It is essential to ensure good handling practices
  are maintained throughout the whole process.
• All foods are to be stored and transported under
  the conditions prescribed in the Food Standards
  Code 3.2.2.
• They must meet temperature and hygiene
  requirements.
• A business should establish policies and
  procedures for good handling practices in the
  following areas

packaging storage handling practices temperature monitoring procedures waste management food disposa
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Pest Control why is it important?

• Pests can carry food poisoning bacteria that can
  contaminate food and cause food spoilage.
• Those food poisoning bacteria can be passed to
  the food by contact with their hair, faeces and
  urine.
• Pests can also cause tremendous damage to food
  business and there reputation

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This Pest Control Program should include

• A documented procedure for regular inspections.
  It should cover the effectiveness of flyscreens,
  doors, insectocutors, air locks etc. and results
  recorded.
• You should document the location of bait and
  insect stations used.
• NOTE Bait and insect stations are not permitted
  to be
• placed in areas where food is stored or
  processed.
• Instead a perimeter border of bait stations
  around the
• building can be used. Any bait stations are
  checked
• regularly in accordance with an inspection
  program.

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When using chemicals in pest control ensure that

• All chemicals are used in accordance with the
  manufacturers instructions
• Chemicals are not used near food and
• Chemicals are not applied to food contact
  surfaces.
• If chemicals contaminate food contact surfaces
  and equipment, affected areas must be washed well
  before use.
• All chemicals used for pest control must be
  stored away from any food.

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Personal Hygiene why is it important?

• Poor personal hygiene will be a risk to the
  business
• by contaminating food.
• Use Correct and proper hand
• Washing technique
• Clean and have adequate uniforms /
• including footwear
• Correct procedures in case
• of illness

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Waste Management why is it important?

• Waste presents a risk of physical contamination
  to food. It attracts rodents and pests.
• Food that is out of date or damaged may present a
  risk of cross contamination to other food
• This includes food
• that had been left over
• or cut offs

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Staff training why is it important?

• It ensures all staff members are adequately
  supervised and instructed.
• It will improve workflow, reduces risk of food
  poisoning and increases overall productivity.

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Calibration why is it so important?

• You need to ensure that the temperature
  measuring devises are accurate or bacteria may be
  growing rapidly and you will be unaware

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Why is it important to document customer
complaints?

• Customers are the end receiver of your food
  product, their complaints in relation to food
  safety should be taken very seriously.
• Listen to your customers they may be able to
  assist you in improving your systems or
  processes

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Record keeping and Internal Review why is it
important?

• It is a legal requirement to demonstrate all
  food is safely prepared.
• This will assist you in your audit and
  registration process, it allows the business to
• to identify new processes and
• lowers food safety risks and
• increase s costumer
• confidence