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Food Safety Program

Drakes Food Safety Program

Food Safety Program

Table of Contents

Food Safety Program Assessment

Sections 1,2 and 3 The Food Safety Policy Statement, Notification and Document Control

Section 1.0 & 2.0 – The Food Safety Policy Statement, Accreditation and Notification.

Section 3.0 – Document and Data Control/Amendments

Section 1.0, 2.0, 3.0 Assessment

Section 4.0 – HACCP Terms and Definitions

HACCP Terms and Definitions

Section 4 Assessment HACCP

Section 5.0 Position and Responsibilities and Organisation Chart

5.1 – Position Responsibilities

5.2 – Position and Responsibilities and Organisation Chart

Section 5.0 Assessment

Section 6.0 Approved Supplier Program

Section 6.0 Approved Supplier Program

Section 6.0 Assessment

Section 7.0 Process Flowcharts

Section 7.0 Process Flowcharts

Section 7.0 Assessment

Section 8.0 Hazard Risk Assessment Charts

Section 8.0 Hazard Risk Assessment Charts

Section 9.0 Food Safety Hazard Audit Tables

Section 9.0 Food Safety Hazard Audit Tables

Section 10 Corrective Action/Preventative Action

Section 10 – Corrective Action

Section 10.0 Assessment

Sections 11 Standard Operating Procedures Sample Lesson

Sections 11.1 and 11.2 Inwards Goods Receiving and Returns

Section 11.3: Meat Department: Meat Room Processing, Handling & Display

Section 11.4 Fruit and Vegetable Department: Fresh Fruit and Vegetable Storage, Handling & Display

Section 11.0 Assessment 1

Section 11.5 Fresh Departments: Refrigerated Service Display Practices

Section 11.6 Deli Department: Slicing of Small Goods, Meats and Cheeses

Section 11.7 Deli Department Processing and Handling of Raw Poultry and Cooked Chickens

Section 11.8 Fresh Salads and Sandwiches – Manufacture and Display

Section 11.9 Seafood Department: Seafood Handling and Display

Section 11.0 Assessment 2

Section 11.10 Bakery Department: Bakery Products, Storage, Processing & Display

Section 11.11 Dry Goods: Introduction to Grocery Food Handling and Display

Section 11.12 Dairy/Freezer Department: Perishable/Frozen Products Handling and Display

Section 11.13 Home Deliveries/Interstore Deliveries

Section 11.0 Assessment 3

Section 11.14 All Areas: Date Marking of Food / Code Checking Procedure.

Section 11.15 All Areas: Thawing of Frozen Foods

Section 11.16 All Areas: Temperature Checking of Foods

Section 11.17 All Areas: Deli, Meat, Bakery, Seafood, Produce Departments Food Safety – Ingredients and KJ Information Displays

Section 11.0 Assessment 4

Section 11.0 Final Assessment

Section 12.0 Cleaning and Sanitation Program for Equipment and facility

Cleaning and Sanitation Program for Equipment and facility

Section 12.0 Assessment

Section 13.0 Corporate Health and Hygiene Policies

13.1 Personal Appearance and Hygiene Standards

13.2 Jewellery and Personal Adornments

13.3 Smoking and Vaping

13.4 Eating and Drinking

13.5 Personal Belongings Phones

Section 13.6 Lunchroom Facilities

13.7 Employee Health

13.8 Requirements for Health and Hygiene of Food Handlers

13.9 Single Item Use Requirements

13.10 Maintenance Requirements

13.11 Animals & “Guide Dogs / Animals that assist”

13.12 Good Hygiene Practices (GHP)

13.14 Waste Disposal

13.15 Glass Policy

13.16 Site Procedures

Section 13.0 Assessment

Section 14.0 Staff Training Records

Section 14.0 Staff Training Records

Section 14.0 Assessment

Section 15.0 Pest Control

Section 15.0 Pest Control

Section 15.0 Assessment Pest Control

Section 16.0 – Equipment Calibration

Section 16.0 Equipment Calibration Assessment

Section 17.0 Customer Complaint/Quarantine/Product/Food Recall Procedures

17.1 Customer Complaint and Returned Products

17.2 Quarantine Procedures

17.3 Product/ Food Recall

Section 17.0 Assessment

Section 18.0 Equipment Maintenance

Section 18.0 Equipment Maintenance

Section 18.0 Equipment Maintenance Assessment

Section 19.0 Auditing

Section 19.0 Auditing

Section 19.0 Auditing Assessment

Section 20.0 Forms

Section 20.0 Assessment

Section 11.0 Assessment 1

Food Safety Program
Sections 11 Standard Operating Procedures
Section 11.4 Fruit and Vegetable Department: Fresh Fruit and Vegetable Storage, Handling & Display
Section 11.0 Assessment 1

Time limit: 0

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Question 1 of 4

1. Question

Select the correct answer.
Products that are seasoned, crumbed, battered or marinated in store must have an ingredients label on the packing?

True
Correct Incorrect Correct answer

False
Correct Incorrect Correct answer

Correct

Incorrect

Question 2 of 4

2. Question

Match the PPE required to the task being performed.

Sort elements

Cleaning the oven with Gorilla Cleaner
Cutting a watermelon
Trimming and cutting of products in the meat department
Collecting trolleys

Safety glasses

Correct Incorrect Correct answer

Slash proof glove

Correct Incorrect Correct answer

Mesh gloves

Correct Incorrect Correct answer

Hi-vis vest

Correct Incorrect Correct answer

Correct

Incorrect

Question 3 of 4

3. Question

Select the two correct answers

Identify what is important to do before cutting fruit and vegetables

Wash your Hands
Correct Incorrect Correct answer

Rinse all Fruit and Vegetables prior to cutting
Correct Incorrect Correct answer

Taste test the product
Correct Incorrect Correct answer

Weigh them before wrapping
Correct Incorrect Correct answer

Correct

Incorrect
Question 4 of 4

4. Question

Select the four correct answers.
Which four of the following should be checked when receiving fresh milk?

Registration of the delivery vehicle
Correct Incorrect Correct answer

Temperature of the milk
Correct Incorrect Correct answer

Check for any damage to the milk cartons
Correct Incorrect Correct answer

A check of the conditions and temperature of the vehicle
Correct Incorrect Correct answer

The driver's license of the delivery person
Correct Incorrect Correct answer

Used by date of the milk
Correct Incorrect Correct answer

Correct

Incorrect

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