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WELCOME TO FOOD HYGIENE AUSTRALIA PTY. LTD.
Food Hygiene Australia is a Third Party Auditing service having all auditors registered with RABQSA to conduct all of your auditing requirements. Australia wide service specialising in small business, hospitals, aged care and child care auditing.
With over 150 years combined experience in the food industry our team offers extensive knowledge in all areas of Food Safety for small business, aged care and child care industries. Food Hygiene Australia is a 100% Australian owned company committed to assisting business to provide safe food.
Our company is an associate member of Aged Care Queensland as well as Aged and Community Care Victoria.
We are proud recipients of the Governments' 2003 mindshop Excellence program for assisting industry. Australia wide service offered.
About Us
Services Provided
Our Team
ABOUT US
Food Hygiene Australia Pty Ltd is a Third Party Auditing Company dedicated to supplying a friendly professional service in all areas relating to HACCP Accreditation and food safety auditing. Our team of auditors and trainers bring with them many years of experience to assist you in managing risks within your food business.
We specialise in providing affordable HACCP certification to small business and high risk food safety auditing for Hospitals, Aged Care and Child Care.
All auditors are RABQSA registered and have a minimum of 20 years experience in the food industry. Our team has a combined 150 years experience in the food industry.
Food Hygiene Australia Pty Ltd is a 100% Australian owned company committed to assist business provide safe food and comply with government legislation.
We are the proud recipients of the government's 2003 Mind Shop Excellence Award program for assisting industry. Australia wide service provided including remote sites.
SERVICES PROVIDED
Affordable HACCP Certification
High Risk Premise Auditing, i.e. Aged Care/Child Care
Food Safety Plan / HACCP Auditing
Develop HACCP / Food Safety Programs
Food Safety Nationally Accredited Courses
Refresher Food Safety Training Courses (2 hour)
Onsite training at your venue
Certificates Provided
Develop work instruction for staff reference
Provide assistance and advice on food safety 7 days a week free of charge
Australia wide service, including remote areas
OUR PROFESSIONAL TEAM
Peter Landrigan
Senior Food Safety Auditor - RABQSA and DHS Registered No: 12859
32 Years Food Industry Experience
Graham Black
Senior Food Safety Auditor - RABQSA and DHS Registered No: 5141
32 Years Food Industry Experience
Paul Garry
Food Safety Auditor - RABQSA and DHS Registered No: 12558
25 Years food industry experience
Lez Sevaracz
Food Safety Auditor - RABQSA and DHS Registered No: 661
30 Years Food Industry Experience
Scott Bond
Food Safety Auditor - RABQSA and DHS Registered No: 020265
20 Years Food Industry Experience
Certification
Seven Principals
History
HACCP CERTIFICATION
Food Hygiene Australia provides assistance through the three steps required to achieve HACCP Accreditation. You must comply with Codex Alimentarius Alinorm 97 / 13 A principles, please see the HACCP seven principles below.
We provide:
Names of professional HACCP practitioners to develop your program.
Professional qualified trainers to assist in the implementation of your HACCP program, including staff training if required.
Professional food safety auditors registered with RABQSA with a minimum of 20 years experience in the food industry to carry out your HACCP Accreditation audit.
Note: Food Hygiene Australia provides 7 days a week free advice on matters relating to HACCP Accreditation, food safety and training. .Estimated cost for HACCP Accreditation can be provided by contacting us, see contact section for phone numbers and email.
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards being realised. The system is used at all stages of food production and preparation processes.
THE HACCP SEVEN PRINCIPLES
HACCP is based around seven established principles.
Conduct a hazard analysis. Plants determine the food safety hazards and identify the preventive measures the plant can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
Identify critical control points. A critical control point (CCP) is a point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Establish critical limits for each critical control point. A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
Establish critical control point monitoring requirements. Monitoring activities are necessary to ensure that the process is under control at each critical control point.
Establish corrective actions. These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
Establish record keeping procedures. The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
Establish procedures for verifying the HACCP system is working as intended. Validation ensures that the plans do what they were designed to do; that is, they are successful in ensuring the production of safe product. Plants will be required to validate their own HACCP plans.
Verification ensures the HACCP plan is adequate, that is, working as intended. Verification procedures may include such activities as review of HACCP plans, CCP records, critical limits and microbial sampling and analysis.
THE HISTORY OF HACCP
The impetus behind modern HACCP programs first began as a natural extension of Good Manufacturing Practices (GMPs) that food companies had been using as a part of their normal operations. A system was needed that enabled the production of safe, nutritional products for use by NASA starting in the late 1950's to feed future astronauts who would be separated from medical care for extended periods of time. Without medical intervention, an astronaut sickened by foodborne illness would prove a very large liability and could possibly result in the failure of entire missions. Food products could not be recalled or replaced while in space.
Beginning in 1959, the Pillsbury company embarked on work with NASA to further develop a process stemming from ideas employed in engineering systems development know as Failure Mode & Effect Analysis (FMEA). Through the thorough analysis of production processes and identification of microbial hazards that were known to occur in the production establishment, Pillsbury and NASA identified the critical points in the process at which these hazards were likely introduced into product and therefore should be controlled.
The establishment of critical limits of specific mechanical or test parameters for control at those points, the validation of these prescribed steps by scientifically verifiable results, and the development of record keeping by which the processing establishment and the regulatory authority could monitor how well process control was working all culminated in what today is known as HACCP. In this way, an expensive or time consuming testing procedure is not required to guarantee the safety of each piece of food leaving an assembly line, but rather the entire process has been seamlessly integrated as a series of validated steps.
In 1971 the HACCP approach was presented at the first American National Conference for Food Protection. 1973 saw the US FDA apply HACCP to Low Acid Canned Foods Regulations, although if you read those regulations carefully, you will note that they never actually mention HACCP. From 1988 to the present day, HACCP principles have been promoted and incorporated into food safety legislation in many countries around the world.
Retrieved from "http://en.wikipedia.org/wiki/Hazard_Analysis_and_Critical_Control_Points"
Auditing
Preparing
AUDITING
An audit is a planned and formal process of gathering evidence. The audit is the process whereby a competent auditor gathers measurable information against set criteria to Acts and Standards.
By engaging an auditor you will obtain factual and non-biased information, allowing you to assess and review the adherence of your Food Safety Program. Certificate of Audit to display your commitment to Food Safety. Allows you to identify any non-conformance and/or observations to assist in your continuous improvement program with regard to Food Safety.
PREPARING FOR THE AUDIT
The auditee:
Train the staff in food safety hygiene and handling procedures.
Inform relevant employees about the objectives and scope of the audit.
Arrange for the Food Safety Supervisor to accompany the auditor through the process.
Provide the current food safety program.
Provide all relevant documentation for the previous twelve months.
Provide external service reports e.g.. Pest Control, Maintenance and Calibration.
Provide council E.H.O. Reports.
Provide current food premise registration if required.
Role of the Auditor:
Entry meeting with Food Safety Supervisor or other competent person to discuss procedures of the audit.
Audit of Food Safety Program including Australian Food Safety Standards 3.1.1., 3.2.1., 3.2.2., 3.2.3. and relevant legislation as required.
Familiarity inspection of food premises and assessment.
Audit of relevant documentation pertaining to the food safety program.
Finalisation of audit report.
Exit meeting, discussion of outcomes of the audit, issue audit report.
Corrective actions if any to be discussed in detail so client fully understands.
Auditor to provide direct mobile contact number to provide assistance for client.
Auditor to interact with management wherever necessary.
Auditor will arrange with client booking date and time.
Food Handlers
Supervisors
FOOD HANDLER COURSE
Legislation requires each food business to ensure food handlers have the appropriate skills and knowledge for the work they do. Successful food businesses ensure their food handlers follow safe and correct food handling practices by regularly reinforcing food handler competencies.
This 6 ½ hr course is delivered by our partner RTO*, Infocus Management Group. The Food Handler Course can also be delivered onsite in your workplace at a time suitable to you and your staff.
Course Content:
Food hygiene and food handler responsibilities
Food contamination - hazard types and sources
High risk foods & the danger zone
Preventing contamination & bacterial growth
Correct food handling techniques & procedures from
receipt of incoming goods to food service
Cleaning & sanitising program & pest control
What if something does go wrong? - Corrective Action
Upon successful completion participants will be awarded a statement of attainment for the unit they have enrolled in:
Units of Competency:
Hospitality:
THHGHS01B Follow workplace hygiene procedures
Retail:
WRRLP6C Apply retail food safety practices
Health & Community Services:
HLTFS207B Follow basic food safety practices
Food Processing:
FDFCORFSY1A Follow work procedures to maintain food safety
Not all units are covered in each course. Once we receive your enrolment form, we will advise whether the units you require for your industry sector will be covered and, if not, make alternate arrangements with you.
Cost:
$190pp GST Exempt
(Onsite training for 12 participants: $1,500 GST Exempt. $75 per extra participant. Maximum 18 participants)
Upcoming Courses:
For further course details and enrolment go to:
Infocus Management Group
FOOD SAFETY SUPERVISOR COURSE
Legislation requires every Victorian food business to have a nominated and qualified Food Safety Supervisor. Infocus Management Group's one day course meets legislative requirements for Food Safety Supervisors and covers the skills and knowledge you will need to successfully implement your organisation's Food Safety Program.
On successful completion, you will be awarded the required nationally recognised units of competency for your sector (as per food safety legislation requirements in Victoria and Queensland).
This 8 hr course is delivered by our partner RTO*, Infocus Management Group. The Food Safety Supervisor Course can also be delivered onsite in your workplace at a time suitable to your organisation.
Course Content:
Food Safety Supervisor responsibilities & the law
Risk and Compliance Management
Food Safety Programs - program types & structure
HACCP principles
Support Programs (cleaning, pest control, equipment & kitchen maintenance, calibration etc)
Records & Logsheets
Audits & council inspections
Customer complaints and food recall
Supervising & training of food handlers
Upon successful completion participants will be awarded a statement of attainment for the unit/s they have enrolled in:
Units of Competency:
Hospitality:
THHGHS01B Follow workplace hygiene procedures
THHBCC11B
Implement food safety procedures
Retail:
WRRLP6C Apply retail food safety practices
Health & Community Services:
HLTFS207B Follow basic food safety practices
HLTFS309B
Oversee the day-to-day implementation of food safety in the workplace
HLTFS310B
Apply and monitor food safety requirements
Food Processing:
FDFCORFSY2A Implement the food safety program and procedures
Not all units are covered in each course. Once we receive your enrolment form, we will advise whether the units you require for your industry sector will be covered and, if not, make alternate arrangements with you.
Cost:
$240pp GST Exempt if enrolling in advertised course
(Onsite training for 12 participants: $1,800 GST Exempt. $90 per extra participant. Maximum 18 participants)
Upcoming Courses:
For further course details and enrolment go to:
Infocus Management Group
*Infocus Management Group is a Registered Training Organisation with the Victorian Registration & Qualifications Authority. RTO: 21202
OUR CLIENTS
Aged Care/Child Care:
Business:
CONTACT US
Email:
foodhygiene@bigpond.com
Phone:
(03) 9578 4661
Fax:
(03) 9578 4385
Address:
14 Turner Avenue Glen Huntly Victoria 3163
Peter Landrigan
Mobile: 0407 300 816