Food Safety Program

Template for

_(Insert Business name here)_

 Table of Contents

1 INTRODUCTION

2 HACCP PLAN

2.1 HACCP Team

2.2 Scope
2.3 Product Description and Intended Use
2.4 Process Flow Chart
2.5 Hazard Analysis
2.6 Hazard Audit Table
2.6.1 Justification Table
2.6.2 Verification Table

3 SUPPORT PROGRAMS
3.1 Maintenance Program
3.2 Approved Supplier Program
3.3 Good Food Handling Practices
3.4 Cleaning and Sanitation Program
3.5 Pest Control Program
3.6 Personal Hygiene Program
3.7 Product Recall Program
3.8 Staff Training Program
3.9 Calibration Program
3.10 Internal Audit
3.11 Document and Data Control Program

4 APPENDICES
Form 1 Monthly Maintenance Checklist
Form 2 Temperature Monitoring Sheet
Form 3a Supplier Approval Letter
Form 3b Supplier Approval Application
Form 4 Approved Supplier List
Form 5 Product Receival Sheet
Form 6 Product Monitoring Sheet
Form 7 Product Despatch
Form 8 Pre-operational Checklist
Form 9 Staff Training Matrix
Form 10 Internal Audit Checklist
Form 11 Product testing Schedule

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The Use of NSW Food Authority Assistance Materials

The NSW Food Authority “General Guidelines for the Development and Implementation of a Food Safety Program”,
“Food Safety Program Template” and “Industry Specific Guides” are guidance documents only. NSW Food
Authority disclaims any liability for any loss or injury directly or indirectly sustained by any person as a result of
reliance upon these documents. Businesses must not assume that these guidance documents cover all food
safety hazards within their business. If using these document to develop your Food Safety Program then
you must adapt these to fit your business, products, and market requirements, and to ensure that all
potential food safety hazards are identified and controlled. You are advised to seek independent legal advice
in relation to any query you may have regarding the legal obligations imposed under the relevant Food Safety
Scheme Regulation.

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1. Introduction

In this Section you should give a general introduction to your

organisation and outline the principle of management’s
commitment to the development and implementation of a Food
Safety Program. This could include:
 Nature of business
 Scope of products
 Major customers
 Commitment to quality statement
 Organisational chart showing positions within the
organisation responsible for food safety
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.

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2. HACCP-based Food Safety Plans

2.1 HACCP Team

In this section record the team that is responsible for

developing and maintaining this food safety plan, updating the
HACCP manual, analysing and improving procedures and
implementing effective controls to manage food safety risks.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.

The HACCP team includes:

NAME POSITION IN COMPANY

TEAM LEADER

TEAM MEMBER

TEAM MEMBER

TEAM MEMBER

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2.2 Scope and Purpose

In this section document the scope and purpose of the food

safety plan.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.
 your Industry Guide.


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2.3 Product Description and Intended Use

In this section complete details for each product you produce

(the example layout below can be used as a guide).
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.
 your Industry Guide.


Product Name

Ingredients used/composition

Form

Packaging

Shelf Life

Storage and Transport

Intended Use

Consumer

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2.4 Process Flow Chart

In this section construct a flow chart for each product or like-

products by providing a simple, clear description of the steps
involved in your process.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.
 your Industry Guide.
 your Industry Guide.

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2.5 Hazard Analysis

In this section carry out a Hazard Analysis for each product or like products in your process.
Refer to:
 the General Guidelines for the Development and Implementation of a Food Safety Program,
 your Industry Guide, and the CCP Decision Tree (located in general guide).
Note:
CCP’s should be decided using the CCP decision tree and should assume that the control measures are followed.
Copy more pages of the table as needed.

CCP= Critical Control Point SP= Support Program

PROCESS STEP HAZARD CONTROL MEASURE Q1 Q2 Q3 Q4 Q5 CCP

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PROCESS STEP HAZARD CONTROL MEASURE Q1 Q2 Q3 Q4 Q5 CCP

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2.6 Hazard Audit Table

In this section set up the Hazard Audit table for each product or like products in your process.
Refer to:
 the General Guidelines for the Development and Implementation of a Food Safety Program
 your Industry Guide.
Copy more pages of the table as needed.

Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action Records
What:

How:

When:

Who:

What:

How:

When:

Who:

What:

How:

When:

Who:

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Step Hazard Control Measure Monitoring Procedures Critical Limits Corrective Action Records
What:

How:

When:

Who:

What:

How:

When:

Who:

What:

How:

When:

Who:

What:

How:

When:

Who:

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2.6.1 Justification Table

Hazard/Control Measure Critical Limit Reference/Justification

2.6.2 Verification Table

CCP or Support Verification Activity Frequency Person Responsible Records Corrective

Program Action/Comments

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3. SUPPORT PROGRAMS

In the following sections document information on policies and

procedures for each of the Support Programs established in
your organisation.
Refer to:
 the General Guidelines for the development and
implementation of a food safety program
 your Industry Guide.

3.1 MAINTENANCE PROGRAM

In this section, document information on policies and

procedures for the Maintenance Program established in your
organisation.
Ensure that you include the relevant aspects of the premises,
equipment and food transport vehicles as part of the program.
An example of a Monthly Maintenance Checklist can be found
in the Appendix (Form 1) and Pre-Operational Checklist (Form
8) of this document.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.

3.2 APPROVED SUPPLIER PROGRAM

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 In this section document your Approved Supplier Program.
An example guide of an Approved Supplier Program and
documents required is as follows:
 All goods and services are to be sourced from an approved
supplier.
 Suppliers are required to complete the Supplier Approval
Application (Form 3b) which is sent to each supplier along
with the Supplier Approval Letter (Form 3a).
 It is your responsibility to determine criteria for approving
and maintaining suppliers (eg HACCP program required for
high risk ingredients).
 All suppliers approved are listed on the Approved Supplier
List (Form 4) along with the products they supply.
 Documents provided by the supplier and the completed
Supplier Approval Application Form need to be kept.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program
 your Industry Guide.

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3.3 GOOD FOOD HANDLING PRACTICES

In this section document information on policies and

procedures for Good Handling Practices established in your
organisation.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.
 Appendix 5 of this document for an example of good food
handling policy.
Ensure that you incorporate all areas relevant to your business.

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3.4 CLEANING AND SANITATION PROGRAM

In this section, document information on policies and

procedures for the Cleaning and Sanitation Program
established in your organisation.
Ensure that you incorporate the relevant aspects of the
premises, equipment and food transport vehicles as part of the
program.
A Pre-Operational Checklist is a useful tool. This type of check
can be used at the commencement of each shift/day to ensure
the premises and equipment are satisfactory for use. Ths can
be carried out daily before processing to ensure that all
surfaces are clean prior to use. An example is found in Form 8
of the Appendix.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.

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3.5 PEST CONTROL PROGRAM

In this section document information on policies and

procedures for the Pest Control Program established in your
organisation.
Animals and pests including insects and rodents must be
excluded from the premises. As an example, any evidence of
pests can be recorded on the Pre-Operational Checklist (Form
8).
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.

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3.6 PERSONAL HYGIENE PROGRAM

In this section document information on policies and

procedures for the Personal Hygiene Program established in
your organisation.
Personal hygiene is a vital part of minimising the risk of food
poisoning or a contamination incident affecting the business.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.

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3.7 PRODUCT RECALL PROGRAM

In this section document information on policies and

procedures for the Product Recall Program established in your
organisation.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program
 your Industry Guide.

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3.8 STAFF TRAINING PROGRAM

In this section document information on policies and

procedures for the Staff Training Program established in your
organisation.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program and
 your Industry Guide.
All staff must be trained to enable them to perform their job
safely and competently. All staff are trained for their appropriate
work activity, which may include at least:
 Good personal hygiene;
 Food handling procedures; and
 Cleaning and sanitation.
Records of staff training should be kept. An example of a Staff
Training Matrix, where staff training can be recorded, is shown
in Form 9 of the Appendix.

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3.9 CALIBRATION PROGRAM

In this section document information on policies and

procedures for the Calibration Program established in your
organisation.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program and
 your Industry Guide.
All equipment used at the premises must be calibrated and
maintained in working order.
Records must be kept and an example of hand-held
thermometers calibrated monthly on a Monthly Maintenance
Checklist is shown in Form 1 of the Appendix. If in-house
calibration of the temperature gauges on coolrooms/freezers
occurs then this is also recorded on the same checklist.
Thermometer gauges on coolrooms, freezers and ice rooms
should be calibrated regularly, for example every 6 months and
the calibration result recorded.
 An example of calibration intervals and methods in shown in
Appendix 3 of the General Guidelines for the Development
and Implementation of a Food Safety Program.

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3.10 INTERNAL AUDIT PROGRAM

In this section document information on policies and

procedures for the Internal Audit Program established in your
organisation.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.
 your Industry Guide.
Internal audits are conducted to ensure that procedures and
practices used at the business are being controlled adequately
according to what is documented in this manual and in the
records associated with this manual.
An example of an Internal Audit Checklist is shown in Form 10
of the Appendix. Where non-conformities are found, corrective
actions are taken and recorded.

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3.11 DOCUMENT AND DATA CONTROL PROGRAM

In this section, document information on policies and

procedures for the Data and Document Control Program
established in your organisation.
Refer to:
 the General Guidelines for the Development and
Implementation of a Food Safety Program.
 your Industry Guide.

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Appendices

Table of Contents

Form 1 Monthly Maintenance Checklist

Form 2 Temperature Monitoring Sheet
Form 3a Supplier Approval Letter
Form 3b Supplier Approval Application
Form 4 Approved Suppliers List
Form 5 Product Receival Sheet
Form 6 Product Monitoring Sheet
Form 7 Product Despatch
Form 8 Pre-operational Checklist
Form 9 Staff Training Matrix
Form 10 Internal Audit Checklist
Form 11 Product Testing Schedule

Figure 1 CCP Decision Tree

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 Form 1: Monthly Maintenance Checklist

Completed at the end of each month.

Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column

Completed by:_____________________________ Date:____________________

Item S/U Corrective action/Comment
Processing Area
Ceiling, walls and floors free from
cracks and other signs of damage
Food processing benches free from
rust, damage and deterioration
All equipment free from rust, damage
and deterioration – no exposed wood
present
Lights above processing area covered

All sinks (including hand washing)

accessible and in working order
Other fitting and fixtures in good
condition and in working order
Coolrooms/Freezers/Ice Room
Walls, floors and ceiling clean and in
good condition
Shelving free from rust and kept
cleaned
Lights covered

Seals clean and in good condition

Cooling units free from rust and

corrosion
Storage Areas
Chemicals stored separately to food
and packaging material
All food and packaging material stored
in a manner to prevent contamination
Staff Amenities (eg. toilets, staff rooms)
Staff amenities kept clean and tidy

Hand washing facilities accessible and

in good order
Pest Control
No sign of pest within processing area,
storage area or staff amenities
Rodent and insect bait stations
maintained and correctly situated

Comments/Further Action:

Thermometer/Temperature gauge calibration

Date Thermometer number/Gauge Temperature reading Difference Signed
position

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 Form 2: Temperature Monitoring Sheet
Temperature for each area is recorded twice daily when being used
Week commencing:_________________________
Temperature (°C)
Area Corrective action Initials
M T W T F S S
AM
Coolroom
PM

AM
Freezer
PM

AM

PM

AM

PM

Week commencing:_________________________
Temperature (°C)
Area Corrective action Initials
M T W T F S S
AM
Coolroom
PM

AM
Freezer
PM

AM

PM

AM

PM

Week commencing:_________________________
Temperature (°C)
Area Corrective action Initials
M T W T F S S
AM
Coolroom
PM

AM
Freezer
PM

AM
PM
AM

PM

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 Form 3a: Supplier Approval Letter

Application to supply goods

Dear supplier,

Our business is committed to providing our customers with product that is of the highest quality and which
complies with the requirements of the Food Production Food Act 2003 and the Food Regulation 2004.

To facilitate this commitment we have implemented a food safety program that complies with these requirements.
This program identifies the potential food safety hazards and, where necessary, introduces measures to control
and correct them.

A critical component of this food safety program requires all suppliers of product to demonstrate that their goods
are produced with due care. We therefore ask that you complete the attached application to join our Approved
Suppliers List. Once completed the form should be returned to us at the address below.

This business values your past custom and upon receiving details of your commitment to a food safety program,
we look forward to continuing our business relationship and your assistance in offering our customers the highest
possible level of food safety.

Yours sincerely

Name of business
Postal address of business:
Contact name:
Contact details:

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 Form 3b: Supplier Approval Application

Supplier Details

Registered Name:
Trading As:
Address:

Contact: Phone:
Mobile:
Fax:
Details of product that you will supply

Details of current food safety or quality assurance programs (which may include: HACCP accreditation or testing
program eg. NSW Food Authority licence)

Please complete the above details and return as soon as possible

Note: All details provided to us will be treated as confidential and only used to support the accredited supplier
requirements of our food safety program

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 Form 4: Approved Suppliers List

List of suppliers to our business (including suppliers of product, packaging and ingredients)

Supplier Contact details Goods Supplied Special Instructions

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 Form 5: Product Receival Sheet

Product Visual Corrective

Date Supplier name Products Supplied Signature
Temperature Inspection Action

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 Form 6: Product Monitoring Sheet

Date Product type Temperature of product Chemicals used Other comments Signed

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 Form 7: Product Despatch Sheet

Batch Company Batch Company

Date Temperature Date Temperature
Number Supplied to Numbers Supplied to

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 Form 8: Pre-Operational Checklist

Complete at the commencement of each shift/day

Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column

Completed by:_____________________________

Date Corrective Action

Premises clean and tidy

Processing areas clean and

tidy

No evidence of pests

Hand washing facilities

clean and accessible with
soap and paper towels
available

Food contact surfaces clean

All equipment clean

All packaging material

stored correctly
Coolrooms/Freezers and/or
Ice Rooms clean and tidy
Food transport vehicles
clean and tidy
 Form 9: Staff Training Matrix

Record all food safety training conducted by staff involved in the business

Date Staff member Type of training Trained by Staff signature

 Form 10: Internal Audit Checklist
Complete every 6 months
Satisfactory (S) Unsatisfactory (U) and complete corrective action/comments column

Completed by:_____________________________ Date:____________________

Section S/U Corrective Action

1. Management responsibility
Is the food safety statement still current?
Is the scope and purpose still current?
Are the members of the HACCP team still current?
2. HACCP Plan
Are the product specifications still valid?
Is the flow chart still correct?
Is the Risk Analysis still valid?
3. Premises and Equipment
Has the Monthly Maintenance Checklist been
completed?
Have the Temperature Monitoring Sheets been
completed?
4. Supplier Approval Program
Is the Supplier Approval List up to date?

5. Food Handling Procedures

Is the Treatment Register Sheet up to date?
Has the Fish Treatment Diary been completed?
Have the Product Dispatch Monitoring Sheets been
completed?
6. Testing and Calibration
Have water and ice tests been completed?
Are all results within the Standards specified?
Have any results which exceed the Standards been
reported to the NSW Food Authority
Have all thermometers and temperature gauges been
calibrated every six months?
7. Cleaning and Sanitation
Has the Pre-Operational Checklist been completed?
Are the chemicals listed still used?
8. Pest Control
Are procedures still correct?
Are pest company records available?
9. Personal Hygiene
Have all staff been briefed on personal hygiene?
10. Product Identification and Traceability
Is the list of customers up to date?
Are invoices for each sale available?
11. Food Recall
Is there a copy of the FSANZ Food Recall Protocol
available?
Are the contact numbers up to date?
12. Staff Training
Is the Staff Training Matrix up to date?
Comments/Further Action:
 Form 11: Product Testing Schedule

As an example of a verification activity, finished product testing can be undertaken to verify that the practices and
procedures in place at this business are achieving safe food. Five samples of the same product can be sampled
(can be pooled) and provided to the laboratory. An example of schedule of tests follows.

Product Testing frequency Tests Standard

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