1. Organisational requirements for a food safety program 1.1 Evaluate organisational characteristics that impact on food safety Select a food business of your choice. This may be ICAE, any business with permanent or temporary kitchen premises, or a smaller food preparation area. Use the template provided to record the organisational characteristics that impact on food safety of your chosen business. Business details Company name of licensed food business Address of food business Name of licensee Telephone Email address Name of the local government for the area the food business is located How many meals do you serve per day on average? Do you undertake onsite catering? Do you deliver meals offsite or For the purpose of this assessment, offsite catering is not included. provide meals to another organisation? | (the applicant or licensee) declare that the above premises will adhere to this food safety program and all its components. 1.2 Examine food handling operations and processes and identify potential or existing food hazards. v To assist with identifying potential or existing food hazards, use the template provided to record the food handling operations and processes Where questions are answered as "yes" - refer to the Activity number for components of the food safety program relevant to your business. These areas will need development of procedures and records required for the food safety program [Refer Tooffor development of a food safety program - Appendix A) Food handling activity questions No Yes Activity {Appendix A} Purchase and receiving Do you purchase food from another business? Activity 1 Is food delivered from another business? Activity 2 Do you collect goods from other businesses and transport Activity 13 them to your food business Storage of food Do you store dry food? Activity 3 Do you store cold food? Activity 4 Do you store frozen food? Activity 5 Thawing Do you thaw food prior to preparation or cooking? Activity 6 Preparation Do you prepare food before serving or salg? Activity ? Do you prepare food prior to cooking Activity ? Cooking Do you cook foods at your premises Activity 8 Cooling Do you cool foods after cooking? Activity 9 Reheating and hot holding food Do you reheat precooked foods? Activity 10 Do you have food in hot holding equipment? Activity 10 Sewing food Do you serve food to customers Activity 11 Self-service Is selfservice of food available Activity 11 Allergens, packing and labelling Do you prepare foods containing allergens? Activity 12 Do you pack or repackage food prior to sale? Activity 12 Transport Do you transport food from your business to customers? Activity 13 1.3 Identify critical control points in food preparation system where food hazards and contaminants must be controlled Use the information provided in Tool for development of a food safety program (Appendix A). For each of the Critical Control Points, summarise the potential hazards, and the critical control points where food hazards and contaminants must be controlled. Critical Control Points Potential Hazards (biological, Standard Operating Procedures Physical and Chemical) and records to develop for the program 1 Purchasing/Ordering 2 Receiving 3 Dry Storage 4 Cold Storage 5 Frozen Storage 6 Thawing 7 Preparation Cooking 9 Cooling 10 Reheating and hot holding 11 Serving, self-serve and displaying food 12 Allergens, food packaging and labelling 13 Transporting food\f1.4 Identify product suppliers and determine quality assurance specifications for foodstuffs supplied. Prepare a list ofthe product suppliers and determine quality assurance specifications for foodstuffs supplied. Trading Name Business address Contact phone number Products supplied Quality Assurance specications Example: ABC Meat 333 Street St Suburb, Darwin NT 08 3941 6?84 Frozen meat products HACCP Approved supplier Frozen foods are frozen hard when received. Transport vehicles to meet temperature requirements for transporting frozen meat products