Food Safety Policy

Purpose. This policy states the business's commitment to producing safe food in every kitchen, bar and catering operation and assigns responsibility for the food safety program.

1.Commitment

Harbour View will produce, store, transport and serve food that is safe and suitable for every guest. Food safety is not negotiable, and any worker who sees a food safety risk must stop the activity and report it to the supervisor on duty.

2.Legal framework

The business is a registered food premises under the Food Act 1984 (Victoria) and complies with the Australia New Zealand Food Standards Code, including the food safety practices, premises and equipment standards and the requirements for food handler training, a food safety supervisor and record keeping. The local council conducts inspections and the business will cooperate fully.

3.Food safety program

The Executive Chef maintains a written food safety program based on hazard analysis and critical control points. The program identifies every step from purchasing to service, the hazards at each step, the critical limits, the monitoring records and the corrective actions. The program is audited by an approved auditor each year.

4.Roles

The Executive Chef is the nominated food safety supervisor and must hold current food safety supervisor training. Every food handler must complete food handler training before handling food unsupervised. Department managers must make sure the temperature and cleaning registers are completed on every shift.

• Food safety supervisor: Executive Chef
• Deputy food safety supervisor: Sous Chef
• Food handlers: all kitchen, bar, room service and catering staff

5.Critical practices

Potentially hazardous food must be kept below 5 degrees Celsius or above 60 degrees Celsius except during preparation, and the two-hour and four-hour rule must be applied to food held in the danger zone. Food handlers must wash hands at the start of a shift, after breaks and after any activity that contaminates hands. Allergens must be identified on menus and function sheets and controlled through separate preparation.

• Receive chilled goods at or below 5 degrees Celsius
• Cook poultry and minced meat to 75 degrees Celsius core
• Cool cooked food from 60 to 21 degrees within two hours
• Label, date and rotate all stored food
• Exclude sick food handlers from work

6.Records

Temperature logs, cleaning schedules, receiving records, calibration records and training records must be kept for at least two years and made available to the council inspector on request. Records will be reviewed weekly by the Sous Chef and monthly by the Executive Chef.