A food safety program is based on the Hazard Analysis and Critical Control Point (HACCP) principles, and is a documented program that systematically identifies critical points in food handling operations that, if not controlled, may lead to preparation of unsafe food.
Food Safety Standard 3.2.1 “Food Safety Programs” is a standard that sets out the requirements of a food safety program. The standard requires businesses to document and implement a food safety program based on the HACCP principles. With the shift to requiring food businesses to document their food safety practices and record how they control food safety in their processes, there will be a move from inspection to audit to assess compliance. Through audit, regulators can look at records of what has been happening within the food business, a day-to-day history of compliance, and not just the ‘snapshot in time’ of current inspection methods.
A food safety audit focuses on gathering information about a food business to identify any areas of potential improvement in the business’s food safety processes and systems. It also identifies areas of the business that have deficiencies and the appropriate action to correct any deficiencies.
The audit system comprises three (3) interrelated elements which are essential to the integrity of the system. These elements are:
An approval criteria and assessment process for food safety auditors;
An audit methodology/process that allows for variations in the size and complexity of food businesses; and
A management system to respond to audit findings, and monitor the efficacy of audits and approved food safety auditors.
Ensure your venue meets and exceeds a food safety audit by training in food safety supervisor course.