Food Safety Program

Purpose. This program identifies the food safety hazards in Harbour View's food operations and sets the controls, monitoring, corrective actions and records that keep food safe.

1.Scope

The program covers Tidewater Restaurant, Quay Bar, room service, minibars, the hotel kitchen, function catering at both venues and off-site catering. It is based on the hazard analysis and critical control point method and meets the requirements of the Food Standards Code for a class 1 and class 2 food premises.

2.Food safety team

The Executive Chef leads the program as food safety supervisor, supported by the Sous Chef, the Restaurant and Bar Manager and the Events Manager. The team meets monthly to review records, complaints, audit findings and any changes to menus or equipment.

3.Process steps and hazards

Every product follows the same steps: purchasing, receiving, storage, preparation, cooking, cooling, reheating, hot and cold holding, display and service, and transport for catering. At each step the program lists the biological, chemical and physical hazards and the control measures.

• Receiving: temperature abuse, damaged packaging, pests
• Storage: cross contamination, temperature abuse, expired stock
• Preparation: hand hygiene, allergen cross contact, foreign objects
• Cooking and reheating: inadequate core temperature
• Cooling: slow cooling allowing bacterial growth
• Transport: temperature abuse during catering deliveries

4.Critical control points and limits

Receiving chilled food at or below 5 degrees Celsius, cooking to a 75 degree core, cooling from 60 to 21 degrees within two hours and to 5 degrees within a further four hours, hot holding at or above 60 degrees and cold display at or below 5 degrees are the critical control points. Each has a monitoring frequency, a responsible person and a corrective action.

5.Allergen management

The ten priority allergens under the Food Standards Code must be identified on every recipe card and menu. Dishes prepared for guests with a declared allergy must be prepared on a sanitised surface with separate equipment and carried to the guest by the person who took the order.

6.Support programs

Cleaning and sanitising, pest control, waste management, thermometer calibration, staff health and hygiene, and supplier approval are support programs with their own schedules and records referenced in this program.

7.Verification and review

Internal verification is completed monthly by the food safety team using the register and complaint records. An approved auditor audits the program annually. The program is reviewed after any food safety incident, any change to menus or equipment and at least every twelve months.