Comprehensive Food Safety Program Guidelines for NSW Office of Sport
These pictorial guidelines outline the essential aspects of a food safety program for the NSW Office of Sport, covering approved suppliers, food delivery, storage requirements, preparation, defrosting, washing, and more. Adherence to these protocols ensures safe food handling practices from procurement to service, promoting public health and safety within the organization.
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PICTORIAL FOOD SAFETY PROGRAM NSW OFFICE OF SPORT 31.10.2022
APPROVED SUPPLIERS Approved Supplier List ALL FOOD SUPPLIERS MUST BE APPROVED This includes: 801 contract & One of the certificates as noted to the right THEY MUST HAVE ONE OF THE FOLLOWING: New suppliers to go through an approved supplier request form for review & approval
FOOD DELIVERY RECORD 1 DAILY MONITORING RECORD 7 CORRECTIVE ACTION COLD FOOD FROZEN FOODS PACKAGING SHOULD BE CORRECTLY LABELLED, DATED (USE-BY/BEST- BEFORE) AND PACKAGED IN GOOD CONDITION 5 C OR COLDER -15 C OR COLDER (OR HARD AND SOLID) If criteria is not met - items to be rejected, complete Record 7 Corrective Actions
FOOD STORAGE RECORD 1 DAILY MONITORING FRIDGES (check once daily) 5 C OR COLDER 5 C OR COLDER COOLROOMS (check once daily) FREEZERS -15 C OR COLDER (check once daily)
FOOD STORAGE REQUIREMENTS COVERING OF FOOD 15CM OFF THE FLOOR STOCK ROTATION (FIRST IN + FIRST OUT) CONTAINERS IN GOOD CONDITION KEEP RAW FOOD SEPARATE FROM COOKED FOODS LABEL + DATE
FOOD PREPARATION RECORD 1 DAILY MONITORING RECORD THE NAME OF THE FOOD START & FINISH TIMES ONLY POTENTIALLY HAZRADOUS FOODS NEED TO BE RECORDED
DEFROSTING RECORD 1 DAILY MONITORING FOODS ARE DEFROSTED WHEN THEY REACH 1 C to 5 C DESIGNATE AN AREA FOR DEFROSTING OR LABEL FOOD USE DEFROSTED FOODS WITHIN 48 HOURS
FOOD WASHING RECORD 1 DAILY MONITORING ACID CHLORINE E-WATER WASH AT pH 3 OR BELOW FOR 1 MIN WASH AT 100PPM FOR 5 MINS WASH at pH 3-5, CHLORINE 20- 50ppm FOR 3 MINS ONLY MELONS NEED TO BE WASHED AND RECORDED
COOKING RECORD 1 DAILY MONITORING BOILED, POACHED OR FRIED EGGS CAN BE COOKED AT <75 C AS LONG AS WHITE FIRM (WF) WHOLE LAMB + BEEF CAN BE COOKED AT <75 C 75 C OR ABOVE TEMPERATURE CHECK & RECORD EACH POTENTIALLY HAZARDOUS FOOD (ONE ITEM PER BATCH)
COOLING RECORD 1 DAILY MONITORING MANUAL: 60 C TO 21 C OR LOWER WITHIN 2 HOURS, THEN 21 C TO 5 C OR COLDER WITHIN A FURTHER 4 HOURS. TOTAL 6 HOURS. USE FOODS WITHIN 48 HOURS. BLAST CHILLERS SHOULD BE AT 60 C TO 5 C OR COLDER WITHIN 2 HOURS. USE FOODS WITHIN 48 HOURS. IF AFTER CHILLING THE FOOD ARE TO BE FROZEN, THEN THE FOODS ARE TO BE USED WITHIN 3 MONTH
REHEATING RECORD 1 DAILY MONITORING THIS INCLUDES MEAT, POULTRY, SEAFOOD, FISH, DAIRY, EGGS AND RICE DISHES. TEMPERATURE CHECK + RECORD ONLY POTENTIALLY HAZARDOUS FOODS. FOOD SHOULD BE REHEATED AT A MINIMUM OF 75 C OR ABOVE. REHEAT ONLY ONCE.
FOOD HOT HOLDING & DISPLAY RECORD 1 DAILY MONITORING HOT FOOD 60 C OR ABOVE WORK ON 4/2 HOUR RULE COLD FOOD 5 C OR COLDER
THERMOMETERS + CALIBRATION RECORD 2 - CALIBRATION INTERNALLY CALIBRATE PROBE THERMOMETERS EACH MONTH ICE SLURRY METHOD IS -1 C TO +1 C BOILING POINT METHOD IS 99 C TO 101 C ANNUAL EXTERNAL CALIBRATION IS REQUIRED FOR ALL LASER THERMOMETERS & DISHWASHER/POTWASHER/GLASSWASHER RINSE CYCLE GAUGES
PERSONAL HYGIENE WEAR BLUE GLOVES ONLY WHEN HANDLING READY TO EAT FOODS LIQUID SOAP, DISPOSABLE PAPER TOWELS AND A PEDAL OPERATED BIN MUST BE USED AT WASH HAND BASINS HOT WATER AT WASH HAND BASINS MUST REACH 38 C IN 30 MINUTES WEAR HEAD COVERING & UNIFORM. LIMIT JEWELLERY TO SINGLE-BAND WEDDING RINGS COVER CUTS WITH BLUE DETECTABLE BAND AIDS AND WEAR A BLUE DISPOSABLE GLOVE REPORT ALL ILLNESSES TO YOUR SUPERVISOR. DO NOT STORE PERSONAL BELONGINGS IN A FOOD AREA
FOOD TRAINING RECORD 4 INDUCTION DECLARATION RECORD 6 TRAINING REQUIREMENTS All SENIOR CATERING OFFICERS & CATERING OFFICERS MUST HAVE A NSW FOOD SAFETY SUPERVISOR CERTIFICATE All SENIOR CATERING OFFICERS & CATERING OFFICERS MUST HAVE A NSW FOOD SAFETY SUPERVISOR CERTIFICATE ALL OTHER ROLES WITHIN FOOD INCLUDING PROGRAM STAFF MUST HAVE A FOOD HANDLERS CERTIFICATE ALL OTHER ROLES WITHIN FOOD INCLUDING PROGRAM STAFF MUST HAVE A FOOD HANDLERS CERTIFICATE NEW STAFF TO COMPLETE RECORD 4 BEFORE WORK. INDUCTION TRAINING TO BE CONDUCTED WITHIN 4 WEEKS OF COMMENCEMENT NEW STAFF TO COMPLETE RECORD 4 BEFORE WORK. INDUCTION TRAINING TO BE CONDUCTED WITHIN 4 WEEKS OF COMMENCEMENT
DISHWASHERS / POTWASHERS / GLASSWASHERS RECORD 1 DAILY MONITORING FINAL RINSE CYCLE IS 82 C OR ABOVE WASH CYCLE IS 55 C OR ABOVE RECORD FINAL RINSE CYCLE ONCE A DAY
CLEANING & SANITISING RECORD 1 DAILY MONITORING ENSURE FOOD CONTACT EQUIPMENT ARE CLEANED & SANITISED AFTER EVERY USE ENSURE THAT THE DAILY CLEANING SCHEUDLE IS TICKED AND SIGNED DAILY ENSURE ALL SANITISERS ARE 100PPM OR ABOVE ENSURE ALL CHEMICALS ARE CORRECTLY LABELLED DO NOT USE METAL SCOURERS LET ITEMS AIR DRY OR USE A PAPER TOWEL OR USE CLEAN TEA TOWEL
PEST CONTROL RECORD 7 CORRECTIVE ACTION PROOF THE BUILDING KEEP FOOD OFF THE FLOOR CLEAN FOOD SPILLAGES NO INGRESS POINTS INSECT MACHINES 1.5M AWAY FROM FOOD / EQUIPMENT REPORT ANY SIGNS OF PEST ACTIVITY TO YOUR MANAGER PROFESSIONAL INSURANCES RODENT BAIT MAPS TECHNICIAN LICENSES SERVICE REPORTS SDS s
MAINTENANCE RECORD 7 CORRECTIVE ACTION RECORD 8 CLEANING & PREVENTATIVE MAINTENANCE SCHEDULE RESPONDING AFTER THE PROBLEM REACTIVE MAINTENANCE PLANNING TO REMOVE FUTURE PROBLEMS PREVENTATIVE MAINTENANCE WHEN RECORDING THE DEFECT, RECORD THE DATE, LOCATION AND THE NON-CONFORMANCE, TOGETHER WITH THE SITE COMPLETED AND SIGN
FOOD WASTE PEDAL- INTERNAL LINERS OPERATED BINS / TIGHT FITTING LIDS / CLEAN REGULARLY
INCIDENT REPORTING FOOD POISONING FOOD POISONING PHYSICAL CONTAMINATION PHYSICAL CONTAMINATION RECORD IN ALLEGATIONS RELATED TO: RECORD IN (RAPID) ALLEGATIONS RELATED TO: (RAPID) ANY ANY CHEMICAL CONTAMINATION CHEMICAL CONTAMINATION FOOD ALLERGEN REACTIONS FOOD ALLERGEN REACTIONS
DOCUMENT CONTROL RECORD 10 REVIEW DOCUMENTS MUST BE ENTERED INTO TRIM WITHIN 1 WEEK OF COMPLETION. FILE ALL COMPLETED RECORDS IN TRIM 20/104. THE DIRECTION REQUIREMENTS WILL VARY DEPENDING ON THE CONTENTS & PURPOSE OF THE DOCUMENT. REVIEW ALL DOCUMENTS ANNUALLY
ALLERGENS & INTOLERANCES CLEANING & SANITISING STAFF KNOWLEDGE SEPARATE PREPARATION AREAS SEPARATE COLOUR CODED EQUIPMENT ALLERGEN SIGNAGE SEPARATE APRONS AND GLOVES UPDATE ALLERGEN MATIXES INGREDIENTS LABELLED PREPACKAGED FOODS LABELLED RECORD 9 ALLERGEN MATRIX RECORD 12 BAIN MARIE SIGNAGE REFER TO ALLERGEN SOP FOR FURTHER INFORMATION
GLASS PROTOCOL ORIGINAL FOOD CONTAINERS MUST NOT BE REUSED LIGHTS MUST BE DIFFUSED OR SHATTERPROOF GLASS COVERS TO GAUGES, ORIGINAL GLASS FOOD CONTAINERS, DRINKING GLASSES AND WATER JUGS ARE ALSO PERMITTED
WOOD PROTOCOL ALLOWED: WOODEN COFFEE/TEA STIRRERS ARE ALLOWED WOODEN HANDLED EQUIPMENT ARE ALLOWED BUT MUST BE IN GOOD CONDITION, VARNISHED TO PROVIDE A SMOOTH, NON ABSORBENT & EASY TO CLEAN SURFACE NOT ALLOWED: EXPOSED WOODEN SHELVING WOODEN SPOONS WOODEN ROLLING PINS WOODEN CUTTING BOARDS
FOOD BANK FOOD BANK COULD BE ALLERGEN FREE MEALS OR MAIN SERVERY MEALS. ALL FOOD BANK MEALS MUST LIST THE INGREDIENTS USED AND MUST LIST ANY OF THE TOP 11 ALLERGENS. USE NSW OoS STICKERS. LABEL FOOD AND DATE FOR TRACEABILITY. FOODS BEING FROZEN TO BE KEPT FOR A MAXIMUM OF 3 MONTHS. STORE FROZEN TO A TEMPERATURE OF -15 C OR COLDER.
PACKED FOODS RECORD 11 PACKED MEALS INFORMATION SHEET RECORD FOODS PREPARED FOR EXCURSIONS OR TRAVEL COLD SANDWICHES, WRAPS AND SALADS LABEL ALL FOODS TO INCLUDE: GROUP NAME NAME OF FOOD DATE FOOD PREPARED TIME TO BE CONSUMED BY (4/2 HOUR RULE)
INTERNAL FOOD SAFETY AUDITS RECORD 5 INTERNAL FOOD SAFETY AUDIT ACTION PLANS SHOULD BE DEVELOPED WITHIN 7 DAYS AUDITS ARE UNDERTAKEN TWICE ANNUALLY TO COVER BOTH OPERATIONAL STANDARDS AND FOOD SAFETY DOCUMENTATION BE DETAILED AND ENSURE SUITABLE TIME TO FULLY COMPLETE
FOOD RECALL PROCEDURE RECORD 7 CORRECTIVE ACTION ISOLATE AND DISPOSE ALL RECALLED FOODS RECORD THE RECALL ON RECORD 7 CORRECTIVE ACTION
FOOD SAFETY NOTICEBOARD OPTION TO HAVE EITHER AN ONLINE NOTICEBOARD OR A PHYSICAL NOTICEBOARD LIST OF CURRENT FOOD SAFETY TEAM MINUTES OF LAST MEETING THAT INCLUDED FOOD SAFETY LINK TO THE FOOD SAFETY PROGRAM SIGN FOR ILLNESS REPORTING SYSTEM TO REMIND STAFF LINK TO THE STANDARD ALLERGEN MEAL OPERATING PROCEDURE LIST OF CURRENT FOOD SAFETY LAWS WITHIN NSW
FOOD BROUGHT IN FROM CLIENT RECORD 1 DAILY MONITORING RECORD 13 PARENT INFORMATION & INDEMNITY CHECK TEMPERATURE OF FOOD AT ARRIVAL FROZEN FOOD USE WITHIN 3 MONTHS ENSURE LABELLED FOODS INCLUDE: DATE PREPARED, NAME OF FOOD, CLIENT NAME & LIST OF ALL INGREDIENTS FRESH FOODS TO BE USED WITHIN 48 HOURS FOODS TO BE STORED IN SEALABLE CONTAINER REHEAT ONCE TO 75 C OR ABOVE
COOKOUTS RECORD 3 COOKOUT PACK & TRANSPORT FOOD 5 C OR BELOW DISPOSE OF ALL UNUSED FOODS PROVIDE HAND SANITISER AND SERVIETTES RAW & COOKED FOODS SEPARATE SUITABLE NUMBER OF WASTE BINS KEEP FOOD OFF THE GROUND SEPARATE COLOUR BOARDS & TONGS FOR RAW & COOKED FOODS COOK ALL FOODS TO 75 C OR ABOVE NO USE OF STICKS / NO USE OF USED CANS NO SMOKERS USE A PROBE THERMOMETER & WIPES CLEAN ALL COOKOUT EQUIPMENT COOKOUTS MUST BE SUPERVISED BY A QUALIFIED MEMBER OF THE NSW OoS TEAM PROVIDE A QUAT SANITISER ENSURE THAT ALL COOKOUT EQUIPMENT IS STORED IN A CLEAN AND HYGIENIC MANNER IN BETWEEN EVERY USE. THIS INCLUDES BOTH THE EQUIPMENT AND THE STORAGE CONTAINERS.
EGG POLICY COOKING TEMPERATURE IS 75 C OR ABOVE BOILED, POACHED AND FRIED EGGS CAN BE COOKED TO <75 C AS LONG AS THE WHITE OF THE EGG IS FIRM. RECORD AS WHITE FIRM (WF) ENSURE ALL CARTONS HAVE A BEST BEFORE DATE AND EACH EGG IS INDIVIDUALLY STAMPED FOR TRACEABILITY
RECORD KEEPING RECORD 7 CORRECTIVE ACTION ALL RECORDS MUST BE: DOCUMENTS MUST BE ENTERED INTO TRIM WITHIN 1 WEEK OF COMPLETION. 1. CLEAR, TRUE AND CORRECT LEGIBLE COMPLETED WITH ONLY BLUE OR BLACK PEN SIGNATURE WITH EACH ENTRY WRITTEN WITH DECIMAL POINTS INCLUSIVE OF CORRECTIVE ACTIONS SCAN RECORDS INTO TRIM 2. 3. FILE ALL COMPLETED RECORDS IN TRIM 20/104. THE DIRECTION REQUIREMENTS WILL VARY DEPENDING IN THE CONTENTS & PURPOSE OF THE DOCUMENT. 4. 5. 6. 7.
