Written advice for consideration of food safety program for accreditation

Hello, please use this as a guide or alternatively contract me to write an original one for you. Otherwise you risk plagiarism and possible expulsion.  

APPENDIX 1: Food Act 2006 – Written advice for consideration of food safety program for accreditation

Section 103

This template must be used by an auditor approved under the Food Act 2006 (the Act) when providing written advice about whether or not the auditor considers a food safety program complies with section 98 of the Act and implementation of the program is reasonably likely to effectively control the food safety hazards of the food business to which the program relates.


Name Cruising Pty Ltd

Address PO Box 3652, Sim-City Queensland 45620

Food business type Fixed

Main contact person: Kermit DaFrog

Contact phone: (07) 555-555 Licence number (if known) FP-111/2011


Name Student name

Approval number Fill Phone Fill

Mobile Fill Facsimile Fill

Email Fill


I consider that the food safety program Ulysses Residential Aged Care :

Food safety program identifier (e.g. title, date, version number)

does not comply with section 98 Content of food safety program of the Food Act 2006 and/or implementation of the program is not reasonably likely to effectively control the food safety hazards of the food business to which the program relates^^.

The information stated by me in this advice and accompanying this advice is true and correct to the best of my knowledge and does not contain anything that is false or misleading in a material particular.

Signature sign Date 20 September 2018.

^ Details on compliance with section 98 must be included in the attached table.

^^ Details on which sections of the food safety program do not comply with section 98 and the reasons why and/or why implementation of the program is not reasonably likely to effectively control the food safety hazards of the food business must be included in the attached table. Please insert additional rows or attach additional information if required.


Auditors must complete the following table in full.

Insert additional rows or attach additional information if required.

* Please use the following terms in the ‘Compliance’ column

Yes (the food safety program fully complies with the section)

No (the food safety program does not comply with the section)

Partial (only some parts of the food safety program comply with the section)

** FSP reference – clearly identify the relevant section/s of food safety program

SectionEvidence requiredCompliance*FSP** referenceDetails where no or partial compliance(comments may also be included where there is full compliance)
98(a)systematically identify food safety hazards that are reasonably likely to occur in food handling operations of the food businessAll food handling operations in the food business have been identified and documented e.g. process flow chart, listing of handling methods, manufacturing, food service and distribution steps, and support programsYesPurchase & receipt ,Thawing, texture modification, cooling, plating, internal transport, & serving.Proactive measures are in place to ensure food safety
PartialDry storage1). The rooms’ humidity is not monitored yet alongside poor ventilation could lead to moulding; if foods are delivered with some humidity.2). Raise containers off the ground using pallets/shelves.
Frozen and Cold storage1). Indicate provisions for safety gear used in handling the food into and out of this section to eliminate physical contamination (for walk-in storage units only).2) Indicate multiple redundancies e.g., alternative power source, to minimise food loses in case of an outage, lengthy breakdowns.
Preparation1). Dirty utensils should be kept away from fruits and salads. Keeping cleaner plates nearer to the serving table with the unwashed ones further away will help this course.
Cooking1). Provide refresher handling training if poor practices are observed.2) Minimise possibility of physical contamination by using cleaning cooking area, equipment & utensils after use.3) Proper kitchen dressing code is vital.
Reheating1). Always use a clean sanitized thermometer to ensure core temperatures are within ±10C2) Heat food to at least 700C within two hours and maintain at that temp for 2-5 minutes.3) Serve hot4) You can take longer to cool food to different temperatures under the 2006 Food Act on condition that you prove the cooling process will keep the food safe to eat (Food Standards Australia New Zealand).
Food safety hazards that are reasonably likely to occur (including physical, microbiological, chemical hazards) in each food handling operation have been identifiedYesAll handling locationsWith modifications the minor non-compliance’s noted in 98(a) section above most hazards will be eliminated.
98(b)identify where, in a food handling operation of the food business, each hazard identified under paragraph (a) can be controlled and the means of controlWhere in each food handling operation identified food safety hazards can be controlled (including the use of support programs) and the control measures for each of the food safety hazards i.e. control points and critical limits, have been identifiedPartiallySee Operation hazard and control point highlighted below
Operation, hazard & control pointPlease insert a line for each food handling operation or process step e.g. receipt, storage, thawing, preparation, cooking, cooling, reheating, display, service, transport (on/off site), off site operations, etc.
OperationHazardControl point
Dry storagePhysical contamination,Growth of pathogens1. Control humidity at air conditioning to below 5%. If ventilated by natural convection, ensure louvers & vents do not leak water into the room during rains.2. Additional measures can be taken to discourage pests from accessing shelves/ climbing up pallets
Frozen and Cold storagePhysical contamination1) Acquire proper gear for accessing these rooms2) install redundancies to ensure room temperature remains under 50C at all times
PreparationCross contamination1) Sufficient distance between clean usable utensils for fruits and salads from the unclean ones such as a sink basin.2) Always have running water (if possible warm) for cleaning ingredients.
CookingPhysical contamination1. Always clear & clean the cooking area after cooking2. Enforce proper dressing at all times
ReheatingGrowth of pathogens1. Always sanitise thermometer before and after use.2. Serve food reasonably hot at over 600C
98(c)provide for the systematic monitoring of the means of controlThe food safety program provides for the systematic monitoring of identified controls (including who, where, when and how)YesMost sectionsWith the exception of the identified Minor non-compliances the rest of the hazards are controlled for systematically.
98(d)provide for appropriate corrective action to be taken when a hazard identified under paragraph (a) is not under controlSpecific corrective actions have been included for each control point i.e. actions to be taken when a hazard is found not to be under controlYesMost sectionsWith the exception of highlighted concerns control points and systematic actions have been identified to 90% of compliance.
98(e)provide for regular review of the program to ensure it is appropriate for the food businessProcedures, responsibility and timing for review of the program to ensure its adequacy and appropriateness have been includedPartiallyHazard concerns noted in this formThese concerns need to be controlled for near perfect compliance to be realized.
98(f)provide for the keeping of appropriate records for the food business, including records about action taken to ensure the business is carried on in compliance with the programMaking and keeping appropriate records to demonstrate compliance e.g. monitoring, training and corrective action records, have been includedyesAll sectionsData collection at entry and exit of each section; No section has data issues according to the audit.

Page 2 of 5

FA03.3 October 2013