Overview

Do you know why a food business might have a food safety program? Do you understand how the program was developed? Many people in the hospitality industry don’t; they just follow the procedures without understanding why they are so important.

All states and territories have extensive and detailed food safety legislation to control how a food business can operate, with many now requiring food businesses to have a food safety program.

This unit looks at the processes used to develop a food safety program so it’s an effective tool in your workplace, reducing or eliminating potential food hazards and ensuring your customer enjoys your food and service without any unpleasant after-effects.

However, developing a great food safety program is not enough. It must be integrated into your workplace’s normal operating procedures and monitored on an ongoing basis to make certain it is working effectively.

Using the principles of the HACCP system, let’s explore how you can keep your food safe, your customers healthy and meet your legislative requirements.

In this unit you will learn how to:

• Evaluate organisation requirements for the food safety program.
• Develop a food safety program to control hazards.
• Implement the food safety program.
• Participate in food safety audit.
• Evaluate and revise the food safety program.