Sunnyside HACCP Program

Form owner: Site Manager Frequency: Annual

Form 1: Approved Supplier List

Name of Company Address Contact Details Product / Service Provided Date documents sent/returned Evidence of License and/or HACCP Cert No./ Exp. Date Certified By:

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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Form owner: Stores Supervisor Frequency: Daily/ as required

Form 3: Incoming Goods Form

Instructions: Record one sample per delivery of high risk incoming foods temperature, date and quality checks
DATE TIME SUPPLIER ITEM (S) CHECKED
Temp.

Item meets standards

Packaging Use-bydates

Corrective Action(s)

Signature

What to check for Corrective Actions

Ensure chilled high risk food is 5C or less when delivered Ensure frozen foods are hard frozen when delivered with no sign of defrosting or are less than - 15C Ensure packaging is not damaged and that there are no visible signs of foreign body contamination (e.g. dirt / pests) Inform the Head Chef/ Site Manager if products do not meet supplier food safety requirements Label, retain and return products that do not meet requirement

Record Checked by: _________________ Date: _________________

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM Document Date: Next Review Date: Revision 0 1 March 2013 st 1 March 2014 Page No 2 of 14
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Form owner: Head Chef

Frequency: Daily

Form 4A: Temperature Monitoring Log

Week commencing: Record Verified by: ______________ ______________ Date:______________

Complete at the commencement of each shift/day / Mark as Satisfactory ( column

) Unsatisfactory () and complete corrective action/comments

THURSDAY Date:
Temp Signed Temp

Record Temps Check data logger if >5C Under Bench Sandwiches (0 - 5C) Under Bench Salads (0 - 5C) Cool Room (0 - 5C) Dishwasher (82C+) Hot Bain Marie (60C+) Cold Display Unit (0 - 5C)

MON Date:
Time Time Time

TUESDAY Date:
Time Signed Temp

WEDNESDAY Date:
Signed Temp Signed

FRIDAY Date:
Signed Temp Signed

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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Form 4B: Daily Production Record Reviewed by: ___________ Date: ___________
DATE ITEM NAME/ UNIQUE BATCH CODE (e.g. Name/ Drop Off Catering) COOKING/ REHEATING Time Temp COOLING <6 HOURS <2 HOURS (<21C) (<5C) Time Time C C CORRECTIVE ACTION SIGN

Control Standards Corrective Actions

Ensure high risk products are cooked to 70C for 2 minutes or 75C unless stated otherwise in the HACCP Plan/ Ensure all hot products are coole 21C within the first 2 hours and 5C in a further 4 hours Inform the Chef in Charge if products do not meet HACCP requirement Record any problems on the Monitoring Form

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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Form owner: Head Chef

Frequency: Daily

Form 6: Cleaning Schedule Main Kitchen

Cleaning Task
Bench tops Cool Room Crockery / Cutlery Drains Floors Dishwashing Area Hand-washing basin Hose, Mops & buckets Pots and Pans Meat Slicer Mixer Microwave Oven Oven & stove top Rubbish bins Rubbish areas Shelving Sinks & taps Soap dispenser Refrigeration / freezer units Doors/ Handles Exhaust Hood Soap/ paper towel dispensers Ceiling vents/ fans/ lights Walls above shoulder height

Procedure
Detergent/ sanitiser Detergent/ sanitiser Detergent/ sanitiser Degreaser Degreaser Detergent/ sanitiser Detergent/ sanitiser Detergent/ sanitiser Detergent/ sanitiser Detergent/ sanitiser Detergent/ sanitiser Detergent/ sanitiser Degreaser Detergent/ sanitiser Detergent/ sanitiser Detergent/ sanitiser Detergent/ sanitiser Detergent/ sanitiser Detergent/ sanitiser Detergent/ sanitiser Degreaser Detergent/ sanitiser Detergent/ sanitiser Detergent/ sanitiser

MON TUE

WED

THU

FRI

MONTHLY

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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Form owner: Site Manager/ Head Chef Frequency: Monthly

Form 8: Monthly Probe Calibration Log

Record Checked by: _________________ Date: _________________

JAN

FEB

MRCH

APRIL

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Date

Location

Temp. Reading In Ice (0C +/1C)

0C or 100C Reached (Y/N)

Legal Tolerance +/1C Met (Y/N)

Corrective Action

Thermometer 1 Thermometer 2 Thermometer 3 Thermometer 4 Signature

Caf Restaurant Dock Kitchen

Corrective Action Summary

Date Problem / Non Conformance Corrective Action Taken By who Date Completed

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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Form owner: Site Manager Frequency: As required

Form 9: Non-Conforming Product Form

Note: This form must only be completed by referring to the Non Conforming Product Procedures (HACCP24-1) and may only be completed by either the Site Manager or the Head Chef

PART 1. INCIDENT SUMMARY INFORMATION PROVIDED BY CUSTOMER

DATE of INCIDENT DATE OF INCIDENT REPORT CUSTOMER NAME(S) (if available): COMPLAINANT NAME (if different to customer name) ADDRESS PHONE NATURE OF PROBLEM/ COMPLAINT TYPE OF FOOD IMPLICATED SYMPTOMS HAS EXTERNAL ADVICE BEEN SOUGHT? E.g. medical, council, NSW Food Authority, legal, media LOCATION OF ALLEGED INCIDENT SUMMARY OF PROBLEM/ COMPLAINT (H) (w) TIME of INCIDENT TIME of INCIDENT REPORT

Food Product Product contamination Quality of Service Presentation Other

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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PART 2. INTERNAL INVESTIGATION

What foods were involved? _______________________________________________________________ ________________________________ How many other similar/ same items were sold on the same day? Suppliers names if ready to eat foods are implicated? ____________________________________________ Has supplier been contacted? (Attach details) ____________________________________________ Number of other people possibly affected? ____________________________________________

HACCP REVIEW
All relevant forms scanned in file/ attached: Food Safety Audit Incoming Goods Records Storage Records Labelling Records Microbiological Analysis Records Cleaning Records Sales Records for Day Functions records etc. Documents relating to complaint (letters etc). Other:

CORRECTIVE ACTION TAKEN (to prevent a re-occurrence)

Immediate Corrective Action(s) follow up action:

Preventative Corrective Action(s) to Prevent a Recurrence:

Copied to: Site Manager Site Manager Reviewed by: ___________ Date: ___________

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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Form owner: Site Manager Frequency: Annual

Form 10: Product Recall Form (by an External Supplier to Sunnyside)

Date: Information received from: Complaint No: Name: Company: The following Product is subject to a recall: Brand Name: Manufacturer: Supplier:: Reason for product recall: Is item used as an ingredient in site produced foods: If yes, what products is it contained in: YES NO Time: Tel No: Recall No:

Pack weight / size: Country of origin: Code / other reference mark:

What are the production dates of all affected product:

NO FURTHER DELIVERIES OF THIS PRODUCT ARE TO BE ACCEPTED UNTIL THIS NOTICE IS CANCELLED Action to be taken in respect of any stocks of the above product already on the premises:

Signed:

Date:

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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Form owner: Site Manager Frequency: Monthly

Form 11: Weekly Food Safety Inspection Checklist

Month: ______________________
Date: _____________ Reviewed by: _____________
AREA MONTHLY REPORTING COMPLETED/ CORRECTIVE ACTIONS IMPLEMEMTED FOOD SAFETY AREA Form 3 Incoming Goods Form 4 Food Safety Log completed Form 5 Weekly Dishwasher Sanitising Temperature Log completed Form 8 Monthly Calibration Log completed Yes Form 9 Non Conforming Product/ Customer Complaint Form completed (if applicable) Yes Form 10 Recall Form completed (if applicable) Form 13 Catering Product Dispatch Form completed PREMISES/ EQUIPMENT Premises in good repair e.g. ceilings, walls, floors, fittings, coving Repairs and maintenance faults reported to Yes Foxtel Operations Manager and documented in email folder Unused equipment removed SUPPLIERS CALIBRATION Approved Supplier List up-to-date (Form 1 Approved Supplier List) Probe thermometer available and used Probe thermometer calibrated monthly CLEANING Kitchen/ equipment clean Correct chemicals used - Sanitiser - Degreaser -General purpose cleaner Yes Yes Yes Yes Yes Yes No NA Yes No NA Yes Yes No NA

Audit conducted by: Date:

__________________ __________________

COMPLIANT Yes Yes Yes No No No NA NA NA

No No No

NA NA NA

No No No No No No

NA NA NA NA NA NA

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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AREA

FOOD SAFETY AREA Current MSDS for commercial chemicals available Chemicals safely stored, away from food Disposable cloths used/ clean

COMPLIANT Yes Yes Yes No No No No No No No No No NA NA NA NA NA NA NA NA NA

Cleaning equipment correctly stored, clean Yes e.g. brooms, mops, buckets WASTE TRAINING PESTS Bins clean Yes

All new staff trained/ inducted in food safety Yes No evidence Yes

Pest sightings reported to Foxtel Operations Yes Manager and documented in email folder PERSONAL HYGIENE STORAGE Hand-washing Facilities have Soap Paper toweling Hot water Storage areas/ shelving clean in:- Dry stores - Walk in cool room/ walk in freezer - Under bench fridges/ freezer - Upright fridges - Hot/ cold display units - Chemical storage area Containers/ Packaging clean, appropriate No cross contamination/ All items off floor items covered/ no open cans Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes Yes

No No No No No No No No No No No No No

NA NA NA NA NA NA NA NA NA NA NA NA NA

Chemicals bundied up, labelled and stored Yes correctly DISPLAY and SERVICE Service areas and equipment (e.g. boards, Yes display units) clean, cloths appropriately stored and used

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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Good personal hygiene observed

Yes

No

NA

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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Report all Food Safety Problems
Describe Problem Describe what you did about it Who is responsible? When will the problem be fixed by? Completed on (date)

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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Form owner: Site Manager Frequency: Daily

Form 13: Catering Product Dispatch Log

REVIEWED BY: ___________ DATE: ________________
DISPATCH INFO
Date Job. No/ Item Client Time

PLATING
(take sample product/ingredients at commencement of plating)

TEMPERATURE MONITORING (AT DISPATCH)

Time Temp. <5C OR >60C Signed

CORRECTIVE ACTIONS
Record all Problems/ Corrective Actions

Temp. <5C OR >60C

NON COMPLIANCES: Record all temperatures of all high risk deliveries 2 hot and 2 chilled item per day. All products must be dispatched at either < 5C or >60C OR the delivery is within a 30 minute time limit and products are sold within 90 minutes of arrival. The chef is to be informed of all non-conforming products. All non-conforming products are to be re-chilled or reheated or discarded. Record all non-conformances and Corrective Action taken

Authorised By: Susan Sunny Hotel Manager Document Number HACCPPROGRAM

Document Date: Next Review Date: Revision 0

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