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FOOD SAFETY FORUM

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FOOD SAFETY FORUM

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    1. Food Safety Standard of Practice and Australian Food Safety Assessment (AFSA)

    3. Food Safety Standard of Practice Background An initiative of the South Australian and Victorian Divisional Food Safety SIGs Project idea approved by the AIEH Board of Directors at October 2002 meeting Funded by DHS (SA) During early 2002 informal discussions identified the potential to merge two similar initiatives of the South Australian and Victorian Divisions. Both initiatives aimed to improve standards of food safety and promote a more consistent, professional and accountable approach in the manner that Environmental Health Practitioners (EHPs) perform their food safety responsibilities. To prevent duplication of effort, both Divisions joined forces to develop a National Food Safety Standard of Practice and assessment tool based on previous efforts. The initiative has strong support of the AIEH Board of Directors, recognising it’s importance of advocating professional standards to members and providing leadership in the field of food safety. During the early stages of the project, the Department of Human Services (SA) also indicated support for the need for food safety guidance and tools for EHPs to encourage consistent application of food safety legislation. Funding was kindly offered which greatly assisted in the completion of the project. During early 2002 informal discussions identified the potential to merge two similar initiatives of the South Australian and Victorian Divisions. Both initiatives aimed to improve standards of food safety and promote a more consistent, professional and accountable approach in the manner that Environmental Health Practitioners (EHPs) perform their food safety responsibilities. To prevent duplication of effort, both Divisions joined forces to develop a National Food Safety Standard of Practice and assessment tool based on previous efforts. The initiative has strong support of the AIEH Board of Directors, recognising it’s importance of advocating professional standards to members and providing leadership in the field of food safety. During the early stages of the project, the Department of Human Services (SA) also indicated support for the need for food safety guidance and tools for EHPs to encourage consistent application of food safety legislation. Funding was kindly offered which greatly assisted in the completion of the project.

    4. The aim of the project was “to develop an approach for the assessment of food safety that is nationally uniform and consistent with legislative standards”. There were also a number of objectives that directed the project including: Objective determination of inspection frequency in line with FSANZ’s Priority Classification System, A method for regulatory authorities to determine resource requirements, Provision of information to help business operators better understand the food safety assessment process, The ability to give immediate feedback on the outcome of a food safety assessment, Guidance to EHPs about management of noncompliance by the food industry. The aim of the project was “to develop an approach for the assessment of food safety that is nationally uniform and consistent with legislative standards”. There were also a number of objectives that directed the project including: Objective determination of inspection frequency in line with FSANZ’s Priority Classification System, A method for regulatory authorities to determine resource requirements, Provision of information to help business operators better understand the food safety assessment process, The ability to give immediate feedback on the outcome of a food safety assessment, Guidance to EHPs about management of noncompliance by the food industry.

    5. During development of the Food Safety Standard of Practice and AFSA the status of food law reform processes in each State and Territory were researched by way of a survey. Food safety representatives were contacted and questions posed addressing: Introduction of the Model Food Act and Food Safety Standards, including Standard 3.2.1; Assessment frequency requirements; Notification and registration; Fees; and Responsibility for assessment of food safety. It was found that each State and Territory were at different stages of implementing the outcomes of the reform eg: not all States/Territories had a new Food Act based on the Model Food Act. Also there were variations in requirements and processes eg: some States/Territories had a registration or licensing scheme while others have introduced notification only. To improve acceptance, the Standard of Practice and AFSA was designed to be flexible and recognise various administrative and legislative arrangements.During development of the Food Safety Standard of Practice and AFSA the status of food law reform processes in each State and Territory were researched by way of a survey. Food safety representatives were contacted and questions posed addressing: Introduction of the Model Food Act and Food Safety Standards, including Standard 3.2.1; Assessment frequency requirements; Notification and registration; Fees; and Responsibility for assessment of food safety. It was found that each State and Territory were at different stages of implementing the outcomes of the reform eg: not all States/Territories had a new Food Act based on the Model Food Act. Also there were variations in requirements and processes eg: some States/Territories had a registration or licensing scheme while others have introduced notification only. To improve acceptance, the Standard of Practice and AFSA was designed to be flexible and recognise various administrative and legislative arrangements.

    6. Food Safety Standard of Practice Consultation Trialed in SA, Tasmania and Victoria 93% found AFSA suitable for assessing all types of food premises 100% found AFSA to be clear and easy to follow 100% considered the policy to be reflective of their professional views 100% envisaged that their organisation will use the SoP & AFSA when available To ensure the information produced was nationally relevant and accurate, consultation was essential. Two groups of key stakeholders were identified: 1. Potential Consumers - EHPs from the Tasmanian, South Australian and Victorian Divisions were actively involved in the trial of the Standard of Practice and AFSA which took place over a period of one month during May 2003. At least 20 organisations participated and 15 EHPs provided feedback by way of a questionnaire. The results were positive as shown in this slide. Technical comment was carefully considered when evaluating the Standard of Practice and AFSA after the trial.To ensure the information produced was nationally relevant and accurate, consultation was essential. Two groups of key stakeholders were identified: 1. Potential Consumers - EHPs from the Tasmanian, South Australian and Victorian Divisions were actively involved in the trial of the Standard of Practice and AFSA which took place over a period of one month during May 2003. At least 20 organisations participated and 15 EHPs provided feedback by way of a questionnaire. The results were positive as shown in this slide. Technical comment was carefully considered when evaluating the Standard of Practice and AFSA after the trial.

    7. (Key Stake Holders cont.) 2. National organisations with an interest in food safety Food Standards Australia New Zealand, Department of Health and Ageing and Australian Local Government Association were consulted due to the National focus of the project. As the funding body, Department of Human Services (SA) were also provided the opportunity to comment. To raise awareness amongst other state and territory health departments, it is intended to agenda this with FSANZ’s Implementation Sub Committee (ISC). Technical comment and support in principal was expressed as shown by the following slides. The Professional Practice Standard Working Group, a subcommittee of the AIEH Board of Directors, was also consulted. The Working Group consisted of representatives from Tasmania, New South Wales and Queensland.(Key Stake Holders cont.) 2. National organisations with an interest in food safety Food Standards Australia New Zealand, Department of Health and Ageing and Australian Local Government Association were consulted due to the National focus of the project. As the funding body, Department of Human Services (SA) were also provided the opportunity to comment. To raise awareness amongst other state and territory health departments, it is intended to agenda this with FSANZ’s Implementation Sub Committee (ISC). Technical comment and support in principal was expressed as shown by the following slides. The Professional Practice Standard Working Group, a subcommittee of the AIEH Board of Directors, was also consulted. The Working Group consisted of representatives from Tasmania, New South Wales and Queensland.

    8. Food Safety Standard of Practice Consultation “…the SoP should be very useful in assisting Environmental Health Practitioners to fulfil their role in assessing and enforcing the national food safety standards in a consistent manner…” FSANZ The above feedback was provided by Food Standards Australia New Zealand.The above feedback was provided by Food Standards Australia New Zealand.

    9. Food Safety Standard of Practice Consultation “I particularly commend the straightforward nature of the document and I’m sure it will assist Environmental Health Practitioners in undertaking a complete and thorough inspection of food businesses.” DHS(SA) The above feedback was provided by the Department of Human Services, South Australia.The above feedback was provided by the Department of Human Services, South Australia.

    10. Food Safety Standard of Practice Consultation “Overall, my impression is that the AFSA is a useful tool that will assist EHPs assess food businesses against the FSS consistently.” DoHA The above comment was provided by the Department of Health and Ageing.The above comment was provided by the Department of Health and Ageing.

    11. Food Safety Standard of Practice Outcome Food Safety Standard of Practice Professional guidance document Has no legal standing Addresses food safety from a National perspective Will be subject to regular review Freely available from the AIEH website www.aieh.org.au The Food Safety Standard of Practice is a professional guidance document and is essential reading for any EHP involved in the assessment of food safety. It provides EHPs with guidance in the performance of their duties but does not have legal standing and is not a substitute for proper evidentiary processes. The Standard of Practice addresses food safety from a national perspective. As a result, suggested actions may not be relevant to all states and territories. For example “revoke registration” or “issue an expiation notice”. Due to the new and evolving national food safety laws the Standard of Practice will undergo regular review. The Standard of Practice is freely available to EHPs and can be downloaded from the AIEH website at www.aieh.org.auThe Food Safety Standard of Practice is a professional guidance document and is essential reading for any EHP involved in the assessment of food safety. It provides EHPs with guidance in the performance of their duties but does not have legal standing and is not a substitute for proper evidentiary processes. The Standard of Practice addresses food safety from a national perspective. As a result, suggested actions may not be relevant to all states and territories. For example “revoke registration” or “issue an expiation notice”. Due to the new and evolving national food safety laws the Standard of Practice will undergo regular review. The Standard of Practice is freely available to EHPs and can be downloaded from the AIEH website at www.aieh.org.au

    12. Food Safety Standard of Practice Outcome Australian Food Safety Assessment (AFSA) Nationally consistent food safety checklist covering all food handling processes AFSA tool available in 3 formats: - Standard AFSA pad - Designer AFSA pad - eAFSA Information on purchasing all AFSA products available from » www.aieh.org.au AFSA is an assessment tool that is nationally consistent with the Food Safety Standards and is applicable to all food handling processes. However it is more than just a checklist, as will be explained later. The AFSA tool is available in 3 formats: Standard AFSA pad – each pad contains 50 assessment forms printed in duplicate, Designer AFSA pad – AFSA pad customised with your corporate logo included on each form, eAFSA – AFSA in electronic format that can be customised to suit your corporation’s network system for use in conjunction with PDAs. For further information about AFSA, Designer AFSA and eAFSA including current pricing and contact details, log onto www.aieh.org.auAFSA is an assessment tool that is nationally consistent with the Food Safety Standards and is applicable to all food handling processes. However it is more than just a checklist, as will be explained later. The AFSA tool is available in 3 formats: Standard AFSA pad – each pad contains 50 assessment forms printed in duplicate, Designer AFSA pad – AFSA pad customised with your corporate logo included on each form, eAFSA – AFSA in electronic format that can be customised to suit your corporation’s network system for use in conjunction with PDAs. For further information about AFSA, Designer AFSA and eAFSA including current pricing and contact details, log onto www.aieh.org.au

    13. AFSA Products For further information about AFSA, Designer AFSA and eAFSA including current pricing and contact details, log onto www.aieh.org.au For further information about AFSA, Designer AFSA and eAFSA including current pricing and contact details, log onto www.aieh.org.au

    15. Food Safety Standard of Practice Promoting Professionalism Achieving a professional status Consistency in quality of work Accountability in the work force The Food Safety Standard of Practice and AFSA enable EHPs to demonstrate an approach to the assessment of food safety that is uniform and consistent throughout the profession.The Food Safety Standard of Practice and AFSA enable EHPs to demonstrate an approach to the assessment of food safety that is uniform and consistent throughout the profession.

    16. Food Safety Standard of Practice Purpose To Guide EHPs In assessing against outcome based standards (structural issues should not be the focus of assessment) To Promote Consistency In the assessment of all food handling activities by EHPs against the Food Safety Standards The purpose of creating the Food Safety Standard of Practice was to: 1. Give EHPs guidance in assessing outcome based standards, responding to non compliances (in particular serious non compliances) and allocation of resources on a risk management basis. The introduction of the National Food Safety Standards has meant a change in mind set in regards to food surveillance. No longer is there a prescriptive framework to guide inspections, that is the traditional floor, walls, ceilings inspection. Assessment of a food business is based on determining whether the food business is able to achieve the required food safety outcome. 2. To promote consistency in the assessment of all food handling activities by EHPs against the Food Safety Standards. With the introduction of National Food Safety Standards across Australia, EHPs will be able to achieve consistency with the food safety outcomes as required by the Food Safety Standards.The purpose of creating the Food Safety Standard of Practice was to: 1. Give EHPs guidance in assessing outcome based standards, responding to non compliances (in particular serious non compliances) and allocation of resources on a risk management basis. The introduction of the National Food Safety Standards has meant a change in mind set in regards to food surveillance. No longer is there a prescriptive framework to guide inspections, that is the traditional floor, walls, ceilings inspection. Assessment of a food business is based on determining whether the food business is able to achieve the required food safety outcome. 2. To promote consistency in the assessment of all food handling activities by EHPs against the Food Safety Standards. With the introduction of National Food Safety Standards across Australia, EHPs will be able to achieve consistency with the food safety outcomes as required by the Food Safety Standards.

    17. Food Safety Standard of Practice Purpose To Provide a Tool For comprehensive assessment of all food handling activities To Inform the Food Industry Of the minimum standards against which food handling activities are assessed. 3. To provide a tool that enables comprehensive assessment of all food handling activities by EHPs. The EHP identifies risks within the food handling business that may constitute a hazard and as such may compromise the safety of the food. If such risks are identified during the food surveillance program then consideration needs to be given to the process and how to improve the part of the process which has become an identified risk. 4. To inform the food industry of the minimum standards against which food handling activities are assessed. EHPs should refer food business owners to various resources so that they can identify, understand and manage the hazards for themselves. 3. To provide a tool that enables comprehensive assessment of all food handling activities by EHPs. The EHP identifies risks within the food handling business that may constitute a hazard and as such may compromise the safety of the food. If such risks are identified during the food surveillance program then consideration needs to be given to the process and how to improve the part of the process which has become an identified risk. 4. To inform the food industry of the minimum standards against which food handling activities are assessed. EHPs should refer food business owners to various resources so that they can identify, understand and manage the hazards for themselves.

    18. Food Safety Standard of Practice Policy Environmental Health Practitioners Focus on food safety outcomes Compliance with prescriptive structural requirements should not be the focus Provide guidance and assistance as to how compliance may be achieved Avoid mandating any one particular option The role of the EHP is to ensure that the outcome satisfies the requirements of the Food Safety Standards and that the focus is on those hazards that are likely to lead to a serious or imminent risk to public health. Where non compliances are identified we must move away from prescriptively detailing what is needed to resolve a non compliance, but rather should give guidance and assistance. Suggestions can be made, but food businesses should be encouraged to use their initiative. For example, the EHP cannot dictate that a food business must install coving as the only means to keep their floors clean. The role of the EHP is to ensure that the outcome satisfies the requirements of the Food Safety Standards and that the focus is on those hazards that are likely to lead to a serious or imminent risk to public health. Where non compliances are identified we must move away from prescriptively detailing what is needed to resolve a non compliance, but rather should give guidance and assistance. Suggestions can be made, but food businesses should be encouraged to use their initiative. For example, the EHP cannot dictate that a food business must install coving as the only means to keep their floors clean.

    19. Food Safety Standard of Practice Policy Enforcement Agencies Legal Responsibility To administer and implement the legislation and ensure that food businesses are meeting their obligations Since the introduction of the Food Safety Standards, the Enforcement Agency has no doubt been encouraged to do more to ensure that food businesses meet their obligations. As a result, Enforcement Agencies are able to decide how much activity they wish to dedicate to meeting their obligations. They have the ability to conduct inspections, undertake sampling programs and investigate complaints related to food manufacture, sale and transportation. They also have the ability to set education strategies for the EHP to implement. The creation of the AFSA tool will help ensure that consistency is achieved in the area of food surveillance. The AFSA system will also be able to introduce accountability to the profession and the individual in the way that food safety is assessed. This is achieved via an agreed documented process (input by other stakeholders in food safety) which will guide EHPs to achieve the outcomes as stated in the National Food Safety Standards. This does not negate the need for seeking legal advice from qualified legal practitioners should the need arise.Since the introduction of the Food Safety Standards, the Enforcement Agency has no doubt been encouraged to do more to ensure that food businesses meet their obligations. As a result, Enforcement Agencies are able to decide how much activity they wish to dedicate to meeting their obligations. They have the ability to conduct inspections, undertake sampling programs and investigate complaints related to food manufacture, sale and transportation. They also have the ability to set education strategies for the EHP to implement. The creation of the AFSA tool will help ensure that consistency is achieved in the area of food surveillance. The AFSA system will also be able to introduce accountability to the profession and the individual in the way that food safety is assessed. This is achieved via an agreed documented process (input by other stakeholders in food safety) which will guide EHPs to achieve the outcomes as stated in the National Food Safety Standards. This does not negate the need for seeking legal advice from qualified legal practitioners should the need arise.

    20. Food Safety Standard of Practice Policy Food Business Responsibility to ensure safe and suitable food Should demonstrate they are effectively managing food safety risks There is no “one way” to demonstrate compliance. The National Food Safety Standards clearly place responsibility on the food business to ensure that it is selling safe and suitable food . A food business is able to do this by demonstrating to the EHP that they understand what food safety risks are and how they will ensure that the risks are effectively managed at all times. Awareness by the food business operator of the food safety risks associated with their business will enable them to choose the best way to comply with the National Food Safety Standards for their business. The ultimate objective is to ensure that the methods chosen will achieve compliance with the standards.The National Food Safety Standards clearly place responsibility on the food business to ensure that it is selling safe and suitable food . A food business is able to do this by demonstrating to the EHP that they understand what food safety risks are and how they will ensure that the risks are effectively managed at all times. Awareness by the food business operator of the food safety risks associated with their business will enable them to choose the best way to comply with the National Food Safety Standards for their business. The ultimate objective is to ensure that the methods chosen will achieve compliance with the standards.

    21. Food Safety Standard of Practice Policy Food Safety Programs A documented way the business can demonstrate compliance with the Food Safety Standards. The AFSA can still be carried out as it looks at outcomes to be achieved not the way that they are to be achieved. Food Safety Programs are gradually being implemented across Australia and many premises will be required to have a food safety program. How does this situation impact on the use of AFSA? In Safe Food Australia the guidance provided in relation to Standard 3.2.2 provides the following comment: “If a food business has a food safety program in place it must also ensure that the requirements of this standard are met. A food safety program is a documented system that sets out how a food business ensures that it produces safe food. Essentially, the program sets out in writing the systems the business has in place to comply with this standard.” The Food Safety Standard of Practice policy states the following in relation to food safety programs: “A food safety program (whether mandated or not) is a mechanism for a food business to demonstrate and provide written evidence that they are effectively managing the food safety risks and complying with the Food Safety Standards.” Putting this into context, AFSA is suitable to be used for premises that have a food safety program because is still looks at what food safety outcomes the premises needs to achieve and not the way they are achieved. Food Safety Programs are gradually being implemented across Australia and many premises will be required to have a food safety program. How does this situation impact on the use of AFSA? In Safe Food Australia the guidance provided in relation to Standard 3.2.2 provides the following comment: “If a food business has a food safety program in place it must also ensure that the requirements of this standard are met. A food safety program is a documented system that sets out how a food business ensures that it produces safe food. Essentially, the program sets out in writing the systems the business has in place to comply with this standard.” The Food Safety Standard of Practice policy states the following in relation to food safety programs: “A food safety program (whether mandated or not) is a mechanism for a food business to demonstrate and provide written evidence that they are effectively managing the food safety risks and complying with the Food Safety Standards.” Putting this into context, AFSA is suitable to be used for premises that have a food safety program because is still looks at what food safety outcomes the premises needs to achieve and not the way they are achieved.

    23. AFSA Assessment Form Overview Part 3 of Standard of Practice What is AFSA/How to use it Tool for the assessment of compliance with the FSSs by food businesses & food handlers Provides national uniformity & consistency Allows prompt communication with food business & food handlers Part 3 of the AIEH Food Safety Standard of Practice details to EHPs what AFSA is and how it is intended to be used. Overall, AFSA was designed to provide a tool for EHPs to assess compliance by food businesses and handlers with the National Food Safety Standards. It allows these assessments to be undertaken with uniformity and consistency amongst the profession. The design of the form, ie: that the form is reproduced in duplicate, also allows prompt communication with the food business and food handlers as a copy of the assessment is left with the business at the conclusion of the inspection.Part 3 of the AIEH Food Safety Standard of Practice details to EHPs what AFSA is and how it is intended to be used. Overall, AFSA was designed to provide a tool for EHPs to assess compliance by food businesses and handlers with the National Food Safety Standards. It allows these assessments to be undertaken with uniformity and consistency amongst the profession. The design of the form, ie: that the form is reproduced in duplicate, also allows prompt communication with the food business and food handlers as a copy of the assessment is left with the business at the conclusion of the inspection.

    24. AFSA Assessment Form Overview Assesses all food handling processes Is designed to follow the ‘workflow’ of the business: Receival Processing Display/Serving Packaging Transporting Food Recalls/Disposal Although the assessment form has been designed to follow the workflow of a food business, it can be used to however suits the officer, eg: make notes on green comments page, undertake temperature checks first, etc.Although the assessment form has been designed to follow the workflow of a food business, it can be used to however suits the officer, eg: make notes on green comments page, undertake temperature checks first, etc.

    25. AFSA Assessment Form Overview Also assesses activities that support food safety: Health, Hygiene and Knowledge of food handlers and business Premises and Hygiene incl. suitability & maintenance of premises, fittings and equipment. Some of the health, hygiene and knowledge requirements of food business and handler are new under the National FSSs. Assessment of a food business has moved away from a purely structural inspection. Assessments are outcome based, ie: how does the particular issue impact on food safety? Some of the health, hygiene and knowledge requirements of food business and handler are new under the National FSSs. Assessment of a food business has moved away from a purely structural inspection. Assessments are outcome based, ie: how does the particular issue impact on food safety?

    26. As can be seen on the form (scanned image on pg 7 of the SoP), each assessment point has referenced after it the relevant clause of the FSS. This is for the benefit of both the EHP and the business to refer to. The form contains two columns, “Complies?” – posed as a question, and Serious Non-compliance. The EHP must determine whether the relevant FSS is being complied with, and if not whether the non-compliance is ‘serious’. For those unfamiliar with the term ‘serious non-compliance’ further detail about what constitutes a serious non-compliance will follow. The following slides will focus on some select assessment points on the form, detailing only those of which the intent may not be immediately obvious. #2 – Identification/traceability of food A food business must: - be able to identify food that it has on the premises to assist with the return or recall of food found to be unsafe or unsuitable, - be able to provide information on what the food is and where it came from, - must not accept food that cannot be identified. #5 – Appropriate environmental conditions Some foods need to be stored under particular environmental conditions (eg: humidity, lighting) to prevent them becoming unsafe or unsuitable. Examples include high humidity promoting mould growth and damage to packaging or potatoes protected from direct light to delay production of glycoalkaloids (greening and sprouting). Guidance on storage conditions may be taken from specifications provided by the manufacturers.As can be seen on the form (scanned image on pg 7 of the SoP), each assessment point has referenced after it the relevant clause of the FSS. This is for the benefit of both the EHP and the business to refer to. The form contains two columns, “Complies?” – posed as a question, and Serious Non-compliance. The EHP must determine whether the relevant FSS is being complied with, and if not whether the non-compliance is ‘serious’. For those unfamiliar with the term ‘serious non-compliance’ further detail about what constitutes a serious non-compliance will follow. The following slides will focus on some select assessment points on the form, detailing only those of which the intent may not be immediately obvious. #2 – Identification/traceability of food A food business must: - be able to identify food that it has on the premises to assist with the return or recall of food found to be unsafe or unsuitable, - be able to provide information on what the food is and where it came from, - must not accept food that cannot be identified. #5 – Appropriate environmental conditions Some foods need to be stored under particular environmental conditions (eg: humidity, lighting) to prevent them becoming unsafe or unsuitable. Examples include high humidity promoting mould growth and damage to packaging or potatoes protected from direct light to delay production of glycoalkaloids (greening and sprouting). Guidance on storage conditions may be taken from specifications provided by the manufacturers.

    27. #11 – Cooling of potentially hazardous food The food business must be able to demonstrate that they can achieve the cooling temperature/time requirement specified in this Clause, ie: 60°C to 21°C within 2hrs and 21°C to 5°C within 4hrs. This can be achieved through the use of shallow containers, dividing of large portions, air flow around product, etc. NB: Alternative cooling processes are acceptable if it does not adversely affect the microbiological safety of the food. #12 – Reheating of potentially hazardous foods This clause relates to the reheating of potentially hazardous foods that have been previously cooked and cooled and are to be held hot, eg: casserole to be held in bain-marie. These foods must be rapidly heated to 60°C or above. The term “rapidly” has not been defined, but Safe Food Australia states that it should not exceed 2hrs. If possible, foods should be reheated to 70°C for 2 minutes (recommendation but not a requirement).#11 – Cooling of potentially hazardous food The food business must be able to demonstrate that they can achieve the cooling temperature/time requirement specified in this Clause, ie: 60°C to 21°C within 2hrs and 21°C to 5°C within 4hrs. This can be achieved through the use of shallow containers, dividing of large portions, air flow around product, etc. NB: Alternative cooling processes are acceptable if it does not adversely affect the microbiological safety of the food. #12 – Reheating of potentially hazardous foods This clause relates to the reheating of potentially hazardous foods that have been previously cooked and cooled and are to be held hot, eg: casserole to be held in bain-marie. These foods must be rapidly heated to 60°C or above. The term “rapidly” has not been defined, but Safe Food Australia states that it should not exceed 2hrs. If possible, foods should be reheated to 70°C for 2 minutes (recommendation but not a requirement).

    28. #15 – Appropriate materials and process The food business must use packaging material appropriate for food contact use, eg: acidic foods that may deteriorate packaging. The packaging material itself must not cause contamination, ie: the packaging must be protected from contamination before use (clean & free of foreign matter). The packaging equipment itself must not contaminate food, eg: oil or grease from machinery. #18 – Food for disposal/recall Food for disposal - food for disposal must be held and kept separate and must be identified so it is not accidentally used (does not need to be identified if disposed of immediately) Food recall (wholesalers/manufacturers/importers) – these businesses must have a documented system in place that will ensure the recall of unsafe food. Key features include: list of authorities that should be notified, records of where the product has been distributed, advice to be given to the customers to ensure food is returned, arrangements for retrieving food, arrangements for assessing how much food has been returned and how much remains in marketplace.#15 – Appropriate materials and process The food business must use packaging material appropriate for food contact use, eg: acidic foods that may deteriorate packaging. The packaging material itself must not cause contamination, ie: the packaging must be protected from contamination before use (clean & free of foreign matter). The packaging equipment itself must not contaminate food, eg: oil or grease from machinery. #18 – Food for disposal/recall Food for disposal - food for disposal must be held and kept separate and must be identified so it is not accidentally used (does not need to be identified if disposed of immediately) Food recall (wholesalers/manufacturers/importers) – these businesses must have a documented system in place that will ensure the recall of unsafe food. Key features include: list of authorities that should be notified, records of where the product has been distributed, advice to be given to the customers to ensure food is returned, arrangements for retrieving food, arrangements for assessing how much food has been returned and how much remains in marketplace.

    29. #19 – Health of Food Handlers – responsibilities A food handler must notify their supervisor if they: suspect they may have contaminated food, eg: bandaid missing have symptoms that indicate they may have food poisoning, eg vomiting or diarrhoea know they are suffering from food poisoning or are a carrier are suffering from a condition that may cause contamination of food, eg infected skin sores #20 – Hygiene of food handlers – responsibilities Food handlers must: take measures to ensure they do not contaminate food, incl anything from their body or anything they are wearing, eg: long hair, jewellery, bandages and dressings, ensure their outer clothing is clean, not sneeze, cough, spit, urinate or defecate, must wash their hands whenever they are likely to be a source of contamination, eg: after handling garbage, after using the toilet, between handling raw foods and ready to eat foods, etc. #21 – Food business – responsibilities A food business must ensure the following persons do not handle food where likely to contaminate: known to be suffering from or a carrier of food borne disease, has symptoms that indicate they may have food poisoning, is suffering from a condition that may cause contamination of food. A food business: may allow one suffering or carrier of food borne disease to return to food handling only after medical clearance, must inform food handlers of their obligations as detailed in the FSSs, must ensure all people on the premises do not contaminate food, eg: not spit, smoke, etc. #23 – Food handling skills & knowledge A food business must ensure that food handlers & supervisors have skills & knowledge in food safety and hygiene commensurate with their work activities. Depending on individual State legislation, this may not necessarily require formal training. Options may include videos, reading material, etc. For example, EHPs may choose to promote the AIEH ‘FoodSafe’ Program to food businesses as a method for obtaining skills & knowledge. This requirement does not apply to food handlers at fundraising events where only not potentially hazardous food is sold or the food is to be consumed immediately after cooking, eg: sausage sizzle. EHPs may refer to the FSANZ document titled “Food Safety: Guidance on skills & knowledge for enforcement officers”. #19 – Health of Food Handlers – responsibilities A food handler must notify their supervisor if they: suspect they may have contaminated food, eg: bandaid missing have symptoms that indicate they may have food poisoning, eg vomiting or diarrhoea know they are suffering from food poisoning or are a carrier are suffering from a condition that may cause contamination of food, eg infected skin sores #20 – Hygiene of food handlers – responsibilities Food handlers must: take measures to ensure they do not contaminate food, incl anything from their body or anything they are wearing, eg: long hair, jewellery, bandages and dressings, ensure their outer clothing is clean, not sneeze, cough, spit, urinate or defecate, must wash their hands whenever they are likely to be a source of contamination, eg: after handling garbage, after using the toilet, between handling raw foods and ready to eat foods, etc. #21 – Food business – responsibilities A food business must ensure the following persons do not handle food where likely to contaminate: known to be suffering from or a carrier of food borne disease, has symptoms that indicate they may have food poisoning, is suffering from a condition that may cause contamination of food. A food business: may allow one suffering or carrier of food borne disease to return to food handling only after medical clearance, must inform food handlers of their obligations as detailed in the FSSs, must ensure all people on the premises do not contaminate food, eg: not spit, smoke, etc. #23 – Food handling skills & knowledge A food business must ensure that food handlers & supervisors have skills & knowledge in food safety and hygiene commensurate with their work activities. Depending on individual State legislation, this may not necessarily require formal training. Options may include videos, reading material, etc. For example, EHPs may choose to promote the AIEH ‘FoodSafe’ Program to food businesses as a method for obtaining skills & knowledge. This requirement does not apply to food handlers at fundraising events where only not potentially hazardous food is sold or the food is to be consumed immediately after cooking, eg: sausage sizzle. EHPs may refer to the FSANZ document titled “Food Safety: Guidance on skills & knowledge for enforcement officers”.

    30. #25 – Cleaning/sanitising of food contact surfaces Eating & drinking utensils must be cleaned, sanitised and protected from contamination between uses. Food contact surfaces of equipment must be cleaned and sanitised, eg: chopping boards, slicers etc. Sanitation may be achieved through use of heat, chemicals or heat & chemicals (Appendix 4 of Safe Food Australia). #26 - Suitability & maintenance of premises, fittings & equipment. Are the premises designed so flow of product allows minimal risk of cross contamination? Floors, walls & ceiling must be unable to absorb grease, food particles or water and able to be effectively cleaned. Can fixtures, fittings & equipment be effectively cleaned (& sanitised where needed)? Does the business have adequate facilities to cope with demand, eg: fridges, sinks. Are fixtures, fittings & equipment maintained in good state of repair, eg: flaking paint, cracked tiles etc (note: consider the outcome – ie: how does this affect food safety?) #27 - Temperature measuring device A food business must have a thermometer that is readily accessible and can accurately measure temp of food to +/- 1°C (ie: probe thermometer). This is only required for premises where potentially hazardous foods are handled. There is no requirement for the food business to document the temps. (as compared to Food Safety Programs). NB: this is a food contact item and therefore must be cleaned and sanitised b/w uses (#25) #29 – Control of animal and pests There must be no live animals in areas where food is handled, ie: where food is manufactured, produced, processed, stored, transported, prepared, served or displayed. A food business must take all practicable measures to prevent pests entering food premises, eg: maintenance of fly screens A food business must take all practicable measures to eradicate and prevent harbourage of pests, eg: professional pest control, using baits/traps, etc.#25 – Cleaning/sanitising of food contact surfaces Eating & drinking utensils must be cleaned, sanitised and protected from contamination between uses. Food contact surfaces of equipment must be cleaned and sanitised, eg: chopping boards, slicers etc. Sanitation may be achieved through use of heat, chemicals or heat & chemicals (Appendix 4 of Safe Food Australia). #26 - Suitability & maintenance of premises, fittings & equipment. Are the premises designed so flow of product allows minimal risk of cross contamination? Floors, walls & ceiling must be unable to absorb grease, food particles or water and able to be effectively cleaned. Can fixtures, fittings & equipment be effectively cleaned (& sanitised where needed)? Does the business have adequate facilities to cope with demand, eg: fridges, sinks. Are fixtures, fittings & equipment maintained in good state of repair, eg: flaking paint, cracked tiles etc (note: consider the outcome – ie: how does this affect food safety?) #27 - Temperature measuring device A food business must have a thermometer that is readily accessible and can accurately measure temp of food to +/- 1°C (ie: probe thermometer). This is only required for premises where potentially hazardous foods are handled. There is no requirement for the food business to document the temps. (as compared to Food Safety Programs). NB: this is a food contact item and therefore must be cleaned and sanitised b/w uses (#25) #29 – Control of animal and pests There must be no live animals in areas where food is handled, ie: where food is manufactured, produced, processed, stored, transported, prepared, served or displayed. A food business must take all practicable measures to prevent pests entering food premises, eg: maintenance of fly screens A food business must take all practicable measures to eradicate and prevent harbourage of pests, eg: professional pest control, using baits/traps, etc.

    31. AFSA Explanatory Guide AFSA comes with an Explanatory Guide (Appendix D of the Standard of Practice) Aimed at business and food handlers. Indicates options or methods for how compliance can be demonstrated. May be used by EHPs as a prompt only, but should refer to FSSs for detail. ie: not to be used as detailed checklist It is recommended that the Explanatory Guide is provided to the food business so they are aware of what issues are being assessed and the process is transparent. It is reiterated that when noting non-compliances the EHP should not stipulate prescriptive methods to achieve compliance. Provided that the food business complies with the FSSs, they can use whatever method is most suitable to them. Example: Food business is not sanitising chopping boards. EHP should note that all food contact surfaces, incl. chopping boards, must be cleaned and sanitised. However, the EHP must not stipulate that the food business must use “XYZ” sanitising chemical as sanitation may be achieved through use of heat, chemicals or heat & chemicals.It is recommended that the Explanatory Guide is provided to the food business so they are aware of what issues are being assessed and the process is transparent. It is reiterated that when noting non-compliances the EHP should not stipulate prescriptive methods to achieve compliance. Provided that the food business complies with the FSSs, they can use whatever method is most suitable to them. Example: Food business is not sanitising chopping boards. EHP should note that all food contact surfaces, incl. chopping boards, must be cleaned and sanitised. However, the EHP must not stipulate that the food business must use “XYZ” sanitising chemical as sanitation may be achieved through use of heat, chemicals or heat & chemicals.

    33. A non-compliance is a failure by the food business to comply with a requirement of the Food Safety Standards or their Food Safety Program (FSP). All non-compliances must be resolved by the food business. It is the responsibility of the food business to determine the corrective action that they need to take to rectify the non-compliance.The EHP can provide advice in relation to this corrective action and can assist the food business to prioritise any corrective action on a food safety risk basis. There is the problem of inconsistency when EHPs take on the responsibility of telling food businesses how to comply, especially when in many cases there may be more than one option available to the food business. AFSA does not provide the specific remedies to rectify non-compliances, however AFSA will assist the enforcement agency to provide a consistent approach for any enforcement action. A non-compliance is a failure by the food business to comply with a requirement of the Food Safety Standards or their Food Safety Program (FSP). All non-compliances must be resolved by the food business. It is the responsibility of the food business to determine the corrective action that they need to take to rectify the non-compliance.The EHP can provide advice in relation to this corrective action and can assist the food business to prioritise any corrective action on a food safety risk basis. There is the problem of inconsistency when EHPs take on the responsibility of telling food businesses how to comply, especially when in many cases there may be more than one option available to the food business. AFSA does not provide the specific remedies to rectify non-compliances, however AFSA will assist the enforcement agency to provide a consistent approach for any enforcement action.

    34. A serious non-compliance (SNC) is a non-compliance that will pose an immediate risk of unsafe food being sold or if allowed to continue, will result in unsafe food being sold. This food is likely to cause physical harm or injury to a person who may consume it. The EHP must act to immediately remove this risk. It may be necessary during the course of undertaking the AFSA , and a serious non-compliance is identified, to stop the AFSA so that the appropriate action can be taken. The EHP must ensure they act only within their powers and delegations. This action may involve but is not limited to: - Seizure of food or equipment. - The removal or disposal of food. - Requesting the food business to take the appropriate corrective action voluntarily. Any action or direction by the EHP will need to be followed-up with a written notice or order in accordance with the relevant state legislation.This step will assist in the future control and prevention of any serious non-compliance and any legal action which may follow. Examples of serious non-compliances can be found in section 5 and Appendix B of the Food Safety Standard of Practice, and include: - Severe pest or rodent infestation that has resulted in food contamination. - Inability to maintain food at safe temperatures that has allowed the growth of pathogens. Minor temperature control issues which pose virtually negligible risk (eg raw meat stored overnight, ie more than 4 hours at 6 or 7°C) should not be marked as a SNC.A serious non-compliance (SNC) is a non-compliance that will pose an immediate risk of unsafe food being sold or if allowed to continue, will result in unsafe food being sold. This food is likely to cause physical harm or injury to a person who may consume it. The EHP must act to immediately remove this risk. It may be necessary during the course of undertaking the AFSA , and a serious non-compliance is identified, to stop the AFSA so that the appropriate action can be taken. The EHP must ensure they act only within their powers and delegations. This action may involve but is not limited to: - Seizure of food or equipment. - The removal or disposal of food. - Requesting the food business to take the appropriate corrective action voluntarily. Any action or direction by the EHP will need to be followed-up with a written notice or order in accordance with the relevant state legislation.This step will assist in the future control and prevention of any serious non-compliance and any legal action which may follow. Examples of serious non-compliances can be found in section 5 and Appendix B of the Food Safety Standard of Practice, and include: - Severe pest or rodent infestation that has resulted in food contamination. - Inability to maintain food at safe temperatures that has allowed the growth of pathogens. Minor temperature control issues which pose virtually negligible risk (eg raw meat stored overnight, ie more than 4 hours at 6 or 7°C) should not be marked as a SNC.

    36. AFSA Assessment Frequency Section 3 of Standard of Practice Also included with AFSA Assessment frequency may be set by law SoP promotes risk based determination Nature of the business Level of compliance Reference and built upon FSANZ Priority Classification System A model for objectively determining assessment frequency is addressed in Section 3 and Appendix C of the Standard of Practice. The model is also summarised on the AFSA pad. Food safety assessments or inspections should be carried out as frequently as required by local food safety legislation, if prescribed. Where assessment frequency is not prescribed, two factors should determine the frequency that any activity is assessed; firstly the nature of the business and secondly, the level of compliance. The Standard of Practice promotes risk based determination of assessment frequency with consideration to these two factors. The FSANZ Priority Classification System gives businesses a risk classification based on the intrinsic risk, or nature of the business. A business in a higher classification represents a greater potential for causing harm to the consumer if the business fails to comply with the Food Safety Standards. Therefore, businesses in higher classifications require higher levels of surveillance than those in a lower classification.A model for objectively determining assessment frequency is addressed in Section 3 and Appendix C of the Standard of Practice. The model is also summarised on the AFSA pad. Food safety assessments or inspections should be carried out as frequently as required by local food safety legislation, if prescribed. Where assessment frequency is not prescribed, two factors should determine the frequency that any activity is assessed; firstly the nature of the business and secondly, the level of compliance. The Standard of Practice promotes risk based determination of assessment frequency with consideration to these two factors. The FSANZ Priority Classification System gives businesses a risk classification based on the intrinsic risk, or nature of the business. A business in a higher classification represents a greater potential for causing harm to the consumer if the business fails to comply with the Food Safety Standards. Therefore, businesses in higher classifications require higher levels of surveillance than those in a lower classification.

    37. AFSA Assessment Frequency FSANZ ‘Priority Classification System for Food Businesses’ The Priority Classification System provides a ‘starting point’ assessment frequency for each premises. Following assessment of a business’ level of compliance with the Food Safety Standards, AFSA’s Assessment Frequency Adjustment Model allows variation between the maximum and minimum assessment frequencies established by the Priority Classification System.The Priority Classification System provides a ‘starting point’ assessment frequency for each premises. Following assessment of a business’ level of compliance with the Food Safety Standards, AFSA’s Assessment Frequency Adjustment Model allows variation between the maximum and minimum assessment frequencies established by the Priority Classification System.

    38. AFSA Assessment Frequency Assessment Frequency Adjustment Model Variation between maximum and minimum assessment frequencies is determined by calculating the number of and type of non-compliances recorded on AFSA and then comparing the result with the AFSA Assessment Frequency Adjustment Model, as shown above. The Standard of Practice recommends that the results of two (2) complete assessments are required to adjust the assessment frequency of new premises. If, for example, when first implementing AFSA into your organisation, there is documented compliance history available, this may be taken into consideration after one scheduled assessment and the frequency adjusted accordingly. Variation between maximum and minimum assessment frequencies is determined by calculating the number of and type of non-compliances recorded on AFSA and then comparing the result with the AFSA Assessment Frequency Adjustment Model, as shown above. The Standard of Practice recommends that the results of two (2) complete assessments are required to adjust the assessment frequency of new premises. If, for example, when first implementing AFSA into your organisation, there is documented compliance history available, this may be taken into consideration after one scheduled assessment and the frequency adjusted accordingly.

    39. The AFSA assessment frequency model will be reviewed and modified if necessary. The AIEH is always keen to gain feedback from users of the system, with suggested improvements enabling all to benefit. The current assessment frequency model is based on sound mathematical formula and acknowledges existing assessment frequency programs (FSANZ). The AFSA assessment frequency model will be reviewed and modified if necessary. The AIEH is always keen to gain feedback from users of the system, with suggested improvements enabling all to benefit. The current assessment frequency model is based on sound mathematical formula and acknowledges existing assessment frequency programs (FSANZ).

    41. AFSA Using the AFSA Form AFSA form is divided into 4 sections: Business and inspection details Assessment checklist Comments/Action to be taken Administration Further action Assessment frequency Signatures The ASFA form can be divided into 4 sections: 1. The top of the form is for the business and inspection details, 2. The assessment check list, 3. The body of the form for comments, which can be positive and negative, 4. the bottom of the form has an area for administration details such as signatures The ASFA form can be divided into 4 sections: 1. The top of the form is for the business and inspection details, 2. The assessment check list, 3. The body of the form for comments, which can be positive and negative, 4. the bottom of the form has an area for administration details such as signatures

    42. AFSA Using the AFSA Form Assessment form can be used for any premises type. Some items may not be applicable to that premises – note N/A More than one form can be used for the same premises, eg: supermarket. The AFSA form has been designed to be able to be used in any type of food premises. For some food premises not all assessment points will be relevant. These should be marked with “not applicable”. Where required, the EHP may also use more than one AFSA form for the one premise, eg: large supermarket. The following slides will demonstrate the versatility of the AFSA form.The AFSA form has been designed to be able to be used in any type of food premises. For some food premises not all assessment points will be relevant. These should be marked with “not applicable”. Where required, the EHP may also use more than one AFSA form for the one premise, eg: large supermarket. The following slides will demonstrate the versatility of the AFSA form.

    43. Space for Corporate Stamp. An area has been left in the top right hand corner of the Proprietor’s Copy of the form to allow the enforcement agency to insert their own corporate details. Alternatively, designer AFSA is also available with your organisation’s details already printed here.An area has been left in the top right hand corner of the Proprietor’s Copy of the form to allow the enforcement agency to insert their own corporate details. Alternatively, designer AFSA is also available with your organisation’s details already printed here.

    44. An area has been provided to allow for continuation of long addresses, or make note of postal addresses.An area has been provided to allow for continuation of long addresses, or make note of postal addresses.

    45. This area may also be used to insert mobile numbers, email addresses, or any other contact details.This area may also be used to insert mobile numbers, email addresses, or any other contact details.

    46. Reference number may include the enforcement agency’s internal reference number for the business, state notification number (where applicable) or other references associated with the business. This area can also be used to reflect page numbering where more than one assessment form has been used for the inspection.Reference number may include the enforcement agency’s internal reference number for the business, state notification number (where applicable) or other references associated with the business. This area can also be used to reflect page numbering where more than one assessment form has been used for the inspection.

    47. Most inspections will either be scheduled (eg: annual routine inspection), undertaken as a follow-up for non-compliance or as a result of a complaint. However, AFSA may also be used when assessing a premises that has been renovated, ensuring a food recall has been actioned, etc. Most inspections will either be scheduled (eg: annual routine inspection), undertaken as a follow-up for non-compliance or as a result of a complaint. However, AFSA may also be used when assessing a premises that has been renovated, ensuring a food recall has been actioned, etc.

    48. AFSA Using the AFSA Form The ASFA form is versatile and adaptable to many situations and is more than just a check list. An example of how the form can be used: The following slides will demonstrate how AFSA can be used for inspection of a supermarket.The following slides will demonstrate how AFSA can be used for inspection of a supermarket.

    49. Due to the long address, the box adjacent to business phone has been used to continue the address details. The Ref No box has been used to show this is page one of two for the premises inspection. Due to the long address, the box adjacent to business phone has been used to continue the address details. The Ref No box has been used to show this is page one of two for the premises inspection.

    50. Each assessment item (with reference made to the relevant clause of the FSSs) is ticked or crossed for compliance.Each assessment item (with reference made to the relevant clause of the FSSs) is ticked or crossed for compliance.

    51. Any items that require corrective action are detailed by the EHP on the ‘comments/action to be taken’ area of the form. This example demonstrates how a multi use food premises can be inspected using AFSA. Here the different departments of the supermarket (eg: Bakery Dept, Grocery, Meat Dept) are divided on the page. The EHP can use an asterisk to highlight the specific areas that need to be attended to by the reinspection date. Any items that require corrective action are detailed by the EHP on the ‘comments/action to be taken’ area of the form. This example demonstrates how a multi use food premises can be inspected using AFSA. Here the different departments of the supermarket (eg: Bakery Dept, Grocery, Meat Dept) are divided on the page. The EHP can use an asterisk to highlight the specific areas that need to be attended to by the reinspection date.

    52. Again, in this supermarket inspection example, Ref No shows that this is page 2 of 2 for the inspection. Again, in this supermarket inspection example, Ref No shows that this is page 2 of 2 for the inspection.

    53. The comments can be positive and negative …. perhaps there has been an improvement since the previous inspection that you would like to acknowledge. It may also be beneficial to make note of any relevant discussions with the proprietor or any information that may have been provided. The comments can be positive and negative …. perhaps there has been an improvement since the previous inspection that you would like to acknowledge.It may also be beneficial to make note of any relevant discussions with the proprietor or any information that may have been provided.

    54. A re-inspection date is entered when non-compliances require follow-up (marked with an asterisk in the comments/actions to be taken area). Additionally, after discussion with the proprietor, a realistic time frame can be agreed upon for areas that don’t require immediate improvement but will require attention in the future. If further action is required (eg: letter, expiation notice) the appropriate box can be ticked to indicate that the EHP will be taking further action as a result of the inspection. The AFSA form should not be used in lieu of a formal letter or a legal document. If the manager/owner was not available at the time of the inspection, the space on the very bottom of the form can be used to print the name of staff member after they have signed. A re-inspection date is entered when non-compliances require follow-up (marked with an asterisk in the comments/actions to be taken area). Additionally, after discussion with the proprietor, a realistic time frame can be agreed upon for areas that don’t require immediate improvement but will require attention in the future. If further action is required (eg: letter, expiation notice) the appropriate box can be ticked to indicate that the EHP will be taking further action as a result of the inspection. The AFSA form should not be used in lieu of a formal letter or a legal document. If the manager/owner was not available at the time of the inspection, the space on the very bottom of the form can be used to print the name of staff member after they have signed.

    55. The bottom section of the Office Copy is designed to record the total number and type (ie: serious) of non-compliances. A total is obtained of the non-compliances and serious non-compliances and using the Priority Classification (low, medium or high) with the Assessment Frequency Adjustment Model the EHP can Increase/Retain/Decrease the inspection frequency. The bottom section of the Office Copy is designed to record the total number and type (ie: serious) of non-compliances. A total is obtained of the non-compliances and serious non-compliances and using the Priority Classification (low, medium or high) with the Assessment Frequency Adjustment Model the EHP can Increase/Retain/Decrease the inspection frequency.

    56. On the back of the proprietor’s copy of the AFSA form is the food safety information from the South Australian Dept of Human Services ‘For Goodness sake read this’ information kit. This information provides a quick reference for food proprietors on the five rules to handle food safely and provides a definition of potentially hazardous foods. This information can also be used as a reinforcement tool for EHPs when discussing these food safety points with food proprietors during the assessment. On the back of the proprietor’s copy of the AFSA form is the food safety information from the South Australian Dept of Human Services ‘For Goodness sake read this’ information kit. This information provides a quick reference for food proprietors on the five rules to handle food safely and provides a definition of potentially hazardous foods. This information can also be used as a reinforcement tool for EHPs when discussing these food safety points with food proprietors during the assessment.

    57. Contained on the AFSA pad cardboard divider sheet is a quick reference guide for EHPs with the definitions of non-compliances, unsafe and unsuitable food.   In addition, the guidelines to setting and adjusting Assessment Frequency are also provided. Contained on the AFSA pad cardboard divider sheet is a quick reference guide for EHPs with the definitions of non-compliances, unsafe and unsuitable food.   In addition, the guidelines to setting and adjusting Assessment Frequency are also provided.

    58. AFSA - Additional comments/notes Additional page (green) after assessment forms with prompts for Food Safety Programs Can also be used for drawing up plans, noting questions to ask the proprietor, details of photographs or samples taken, etc. The additional (green coloured) page after the office copy has prompts for Food Safety Programs. However, it can also be used for: detailed notes (which can be referred to if later writing a letter or report), Drawing plans, Noting questions to ask the proprietor at end of inspection, etc. The additional (green coloured) page after the office copy has prompts for Food Safety Programs. However, it can also be used for: detailed notes (which can be referred to if later writing a letter or report), Drawing plans, Noting questions to ask the proprietor at end of inspection, etc.

    60. To which AFSA item do the following issues correspond? The following virtual food safety assessment exercise is designed to demonstrate how an EHP can use AFSA. (Note that EHPs should consult the Food Safety Standard of Practice for guidance on conducting a food safety assessment.) When conducting an assessment, an EHP must relate any unsatisfactory practices or conditions observed during the assessment to an appropriate AFSA Item. Appropriate guidance or advice can then be given by using the “Comments/Action to be taken” section. The following photographs are examples of both serious and non serious compliances that an EHP might observe when conducting a food safety assessment. Look at the following photographs and determine the appropriate AFSA Item to which the non compliance relates. Determine if the observed non-compliance is of a serious nature. What information or direction would the EHP include in the “Comments/Action to be taken” section of the form? The following virtual food safety assessment exercise is designed to demonstrate how an EHP can use AFSA. (Note that EHPs should consult the Food Safety Standard of Practice for guidance on conducting a food safety assessment.) When conducting an assessment, an EHP must relate any unsatisfactory practices or conditions observed during the assessment to an appropriate AFSA Item. Appropriate guidance or advice can then be given by using the “Comments/Action to be taken” section. The following photographs are examples of both serious and non serious compliances that an EHP might observe when conducting a food safety assessment. Look at the following photographs and determine the appropriate AFSA Item to which the non compliance relates. Determine if the observed non-compliance is of a serious nature. What information or direction would the EHP include in the “Comments/Action to be taken” section of the form?

    61. Upon arrival at Greasy Joe’s Fish and Chippery, the EHP would introduce themselves and advise the proprietor or person in charge of their intentions. Any OH&S, security or other business requirements must be adhered to by the EHP. The EHP would insert the relevant business details into the corresponding AFSA boxes. The EHP must identify the type of inspection being conducted. In this scenario the inspection is a routine, scheduled food safety assessment. The EHP would then commence their assessment of the business. Upon arrival at Greasy Joe’s Fish and Chippery, the EHP would introduce themselves and advise the proprietor or person in charge of their intentions. Any OH&S, security or other business requirements must be adhered to by the EHP. The EHP would insert the relevant business details into the corresponding AFSA boxes. The EHP must identify the type of inspection being conducted. In this scenario the inspection is a routine, scheduled food safety assessment. The EHP would then commence their assessment of the business.

    62. Food delivery left unattended The EHP has observed the first non-compliance. This delivery of potentially hazardous food has been left at the back of a food business in an unsecured location. This contravenes Clause 5 of the Food Safety Standard 3.2.2 (Food Receipt) The EHP has observed the first non-compliance. This delivery of potentially hazardous food has been left at the back of a food business in an unsecured location. This contravenes Clause 5 of the Food Safety Standard 3.2.2 (Food Receipt)

    63. The EHP would record a non compliance against Item 1 – Receiving - Protection from Contamination and Item 3 – Receiving – Temperature control of PHF. The EHP would record a non compliance against Item 1 – Receiving - Protection from Contamination and Item 3 – Receiving – Temperature control of PHF.

    64. In the Comments/Action to be taken section, the EHP would provide guidance on how to ensure compliance with the relevant Food Safety Standard. Here, the EHP might suggest that out of hours deliveries are placed into a secured location if staff can not be present to accept the incoming delivery. The EHP would require that potentially hazardous food deliveries be placed under temperature control upon delivery. It is important that the deliveries are checked by staff upon their arrival. In the Comments/Action to be taken section, the EHP would provide guidance on how to ensure compliance with the relevant Food Safety Standard. Here, the EHP might suggest that out of hours deliveries are placed into a secured location if staff can not be present to accept the incoming delivery. The EHP would require that potentially hazardous food deliveries be placed under temperature control upon delivery. It is important that the deliveries are checked by staff upon their arrival.

    65. Accumulation of grease on canopy Here there is a significant accumulation of grease that is dripping from the lip of the canopy into a plastic jug. This contravenes Clause 19 of Food Safety Standard 3.2.2 (Cleanliness). Here there is a significant accumulation of grease that is dripping from the lip of the canopy into a plastic jug. This contravenes Clause 19 of Food Safety Standard 3.2.2 (Cleanliness).

    66. The EHP would record a non compliance against Item 24 – Cleaning of premises, fittings and equipment. The EHP would record a non compliance against Item 24 – Cleaning of premises, fittings and equipment.

    67. In the Comments/Action to be taken section, the EHP would instruct the business to have the mechanical extraction equipment cleaned. It must be maintained in a clean and sanitary condition so as to ensure compliance with Clause 19 of Food Safety Standard 3.2.2. In the Comments/Action to be taken section, the EHP would instruct the business to have the mechanical extraction equipment cleaned. It must be maintained in a clean and sanitary condition so as to ensure compliance with Clause 19 of Food Safety Standard 3.2.2.

    68. Accumulation of grime at floor-wall junction Here there is a substantial accumulation of grime and food particles at the floor-wall junction and beneath and alongside equipmentHere there is a substantial accumulation of grime and food particles at the floor-wall junction and beneath and alongside equipment

    69. Again, the EHP would record a non compliance against Item 24 – Cleanliness of premises, fittings and equipment. Again, the EHP would record a non compliance against Item 24 – Cleanliness of premises, fittings and equipment.

    70. The EHP would instruct the business to clean this area and maintain it in a clean and sanitary condition. It may be appropriate to consider Clause 12 of Food Safety Standard 3.2.3 – Fixtures, fittings and equipment. This requires that equipment is located such that adjacent floors and walls and other surfaces are able to be easily cleaned. If the cleaning regime is not sufficient to ensure this area is maintained in a clean and sanitary condition, the EHP may require that the dishwasher be relocated. The EHP would instruct the business to clean this area and maintain it in a clean and sanitary condition. It may be appropriate to consider Clause 12 of Food Safety Standard 3.2.3 – Fixtures, fittings and equipment. This requires that equipment is located such that adjacent floors and walls and other surfaces are able to be easily cleaned. If the cleaning regime is not sufficient to ensure this area is maintained in a clean and sanitary condition, the EHP may require that the dishwasher be relocated.

    71. Defective refrigerator seals The refrigerator seal is defective and requires repair or replacement. The refrigerator seal is defective and requires repair or replacement.

    72. The EHP would record a non compliance against Item 26 – Suitability, maintenance of premises, fittings and equipment. The EHP would record a non compliance against Item 26 – Suitability, maintenance of premises, fittings and equipment.

    73. The EHP would direct the business to repair or replace the seal. Clause 21 of Food Safety Standard 3.2.2 requires that fixtures, fittings and equipment are maintained in a good state of repair. The EHP would direct the business to repair or replace the seal. Clause 21 of Food Safety Standard 3.2.2 requires that fixtures, fittings and equipment are maintained in a good state of repair.

    74. Inappropriate refuse storage Refuse is being inappropriately stored at the back of a food business. This contravenes Clause 6 of Food Safety Standard 3.2.3 – Storage of garbage and recyclable matter. Refuse is being inappropriately stored at the back of a food business. This contravenes Clause 6 of Food Safety Standard 3.2.3 – Storage of garbage and recyclable matter.

    75. A non compliance would be recorded against Item 32 – Storage of refuse and recyclable matter. A non compliance would be recorded against Item 32 – Storage of refuse and recyclable matter.

    76. The EHP would instruct the business to obtain appropriate facilities for the storage of garbage and recyclable material as is required by Clause 6 of Food Safety Standard 3.2.3. The EHP would instruct the business to obtain appropriate facilities for the storage of garbage and recyclable material as is required by Clause 6 of Food Safety Standard 3.2.3.

    77. Cross Contamination Raw chicken is being prepared on the same cutting board and with the same utensils as ready to eat salad vegetables. Alfalfa sprouts are in direct contact with the raw chicken. This is a SERIOUS non-compliance. Raw chicken is being prepared on the same cutting board and with the same utensils as ready to eat salad vegetables. Alfalfa sprouts are in direct contact with the raw chicken. This is a SERIOUS non-compliance.

    78. A serious non compliance would be recorded against Item 8 – Processing - Protection from contamination. Where a serious non compliance is noted, the EHP must act immediately to remove the risk. This must be done within the limitations of the powers and delegations conferred upon them. In this situation, it may be necessary to stop the AFSA process and suspend the operations of the food business. An Order or Notice may be issued to instruct that any contaminated food is disposed of and any contaminated food contact surfaces are sanitised. A serious non compliance would be recorded against Item 8 – Processing - Protection from contamination. Where a serious non compliance is noted, the EHP must act immediately to remove the risk. This must be done within the limitations of the powers and delegations conferred upon them. In this situation, it may be necessary to stop the AFSA process and suspend the operations of the food business. An Order or Notice may be issued to instruct that any contaminated food is disposed of and any contaminated food contact surfaces are sanitised.

    79. Where a serious non compliance (as noted previously) is observed, it would be reasonable for the EHP to record a non compliance against Item 23 – Skills and Knowledge. This may be confirmed by asking the food handler various questions to determine their knowledge. The EHP should require that the proprietor addresses this deficiency. Where a serious non compliance (as noted previously) is observed, it would be reasonable for the EHP to record a non compliance against Item 23 – Skills and Knowledge. This may be confirmed by asking the food handler various questions to determine their knowledge. The EHP should require that the proprietor addresses this deficiency.

    80. Given the findings of the assessment, it would be reasonable to assume that the food handlers have inadequate skill and knowledge on food hygiene and food safety. The EHP should direct the business to ensure staff have adequate skills and knowledge as required by Clause 3 of Food Safety Standard 3.2.2. Given the findings of the assessment, it would be reasonable to assume that the food handlers have inadequate skill and knowledge on food hygiene and food safety. The EHP should direct the business to ensure staff have adequate skills and knowledge as required by Clause 3 of Food Safety Standard 3.2.2.

    81. The EHP would determine what further action will be taken and would nominate a reinspection date. The contents of the form would be explained to the proprietor or person in charge and they would sign the form. The officer would also sign the form and a copy would be left with the business. The EHP would determine what further action will be taken and would nominate a reinspection date. The contents of the form would be explained to the proprietor or person in charge and they would sign the form. The officer would also sign the form and a copy would be left with the business.

    82. The results of the assessment (as determined by the Priority Classification and number of non-compliances) will determine the inspection frequency. Tally the amount of non-compliances? What will happen to the assessment frequency for Greasy Joe’s? We have found a total of 7 non-compliances including one serious. As such, the frequency of assessment would be increased. This virtual assessment demonstrates how AFSA can be utilized to record assessment findings and also provide feedback to businesses. The results of the assessment (as determined by the Priority Classification and number of non-compliances) will determine the inspection frequency. Tally the amount of non-compliances? What will happen to the assessment frequency for Greasy Joe’s? We have found a total of 7 non-compliances including one serious. As such, the frequency of assessment would be increased. This virtual assessment demonstrates how AFSA can be utilized to record assessment findings and also provide feedback to businesses.

    83. Summary The AIEH Food Safety Standard of Practice is a professional guidance document which addresses food safety from a National perspective. The AIEH Australian Food Safety Assessment (AFSA) tool is a nationally consistent food safety checklist covering all food handling processes. Both documents promote uniformity, consistency & professionalism in the field of food safety assessment. The Food Safety Standard of Practice is a professional guidance document, providing EHPs with guidance in the performance of their food safety assessment duties. AFSA is an assessment tool that is nationally consistent with the Food Safety Standards and is applicable to all food handling processes. The Food Safety Standard of Practice and AFSA enable EHPs to demonstrate an approach to the assessment of food safety that is uniform and consistent throughout the profession.The Food Safety Standard of Practice is a professional guidance document, providing EHPs with guidance in the performance of their food safety assessment duties. AFSA is an assessment tool that is nationally consistent with the Food Safety Standards and is applicable to all food handling processes. The Food Safety Standard of Practice and AFSA enable EHPs to demonstrate an approach to the assessment of food safety that is uniform and consistent throughout the profession.

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