The Food Safety Risk Assessment Template is a critical tool designed to help Australian food businesses comply with their obligations under federal and state food safety legislation. This template should be used when establishing new food operations, reviewing existing food safety programs, or updating risk assessments in response to operational changes. It incorporates requirements from the Australia New Zealand Food Standards Code and state-specific food safety regulations, providing a comprehensive framework for identifying potential hazards, assessing risks, and implementing appropriate control measures. The template is structured to align with HACCP principles and includes sections for documenting critical control points, monitoring procedures, and corrective actions, making it suitable for various food business types while ensuring regulatory compliance.
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1. Business Information: Details of the food business, including business name, location, contact information, and scope of operations
2. Process Description: Detailed description of food preparation processes, including flow diagrams and step-by-step breakdowns
3. Product Description: Information about food products, including ingredients, intended use, packaging, and target consumers
4. Hazard Identification: Systematic identification of biological, chemical, and physical hazards at each step of the process
5. Risk Assessment Matrix: Framework for evaluating likelihood and severity of identified hazards
6. Control Measures: Detailed preventive measures and controls for each identified hazard
7. Critical Control Points (CCPs): Identification and monitoring of critical control points in the process
8. Monitoring Procedures: Specific procedures for monitoring CCPs and other control measures
9. Corrective Actions: Prescribed actions to be taken when monitoring indicates a deviation from critical limits
10. Verification Procedures: Methods to verify that the food safety system is working effectively
11. Record Keeping Requirements: Documentation requirements and record-keeping procedures
1. Allergen Management: Required when the business handles or processes known allergens
2. Temperature Control: Needed for businesses dealing with temperature-sensitive foods
3. Foreign Matter Control: Required for businesses with significant risk of physical contamination
4. Supplier Assessment: Important for businesses relying on external suppliers
5. Transportation Controls: Required when food transportation is part of the business operations
6. Cleaning and Sanitation: Detailed section required for complex food processing operations
7. Staff Training Requirements: Detailed section needed for larger operations with multiple staff
8. Recall Procedures: Required for manufacturers and larger food businesses
1. Schedule A: Risk Assessment Templates: Blank templates for conducting risk assessments
2. Schedule B: Monitoring Record Templates: Templates for daily/weekly monitoring activities
3. Schedule C: Temperature Log Templates: Templates for recording temperature monitoring
4. Schedule D: Cleaning Schedule Templates: Templates for cleaning and sanitation records
5. Schedule E: Incident Report Forms: Templates for recording food safety incidents
6. Schedule F: Corrective Action Records: Templates for documenting corrective actions
7. Appendix 1: Hazard Database: Reference list of common hazards and control measures
8. Appendix 2: Legislative Requirements: Summary of relevant food safety legislation and requirements
9. Appendix 3: Contact List: Emergency contacts and relevant authorities
10. Appendix 4: Glossary: Definitions of technical terms and abbreviations
Relevant legal definitions
Clauses
Relevant Industries
Food Manufacturing
Food Processing
Restaurant and Catering
Food Retail
Food Distribution
Food Storage and Warehousing
Primary Food Production
Food Transportation
Institutional Food Service
Food Import/Export
Relevant Teams
Quality Assurance
Operations
Production
Food Safety
Compliance
Kitchen Operations
Regulatory Affairs
Health and Safety
Manufacturing
Research and Development
Relevant Roles
Food Safety Manager
Quality Assurance Manager
Operations Manager
Production Manager
Kitchen Manager
Compliance Officer
HACCP Coordinator
Food Safety Supervisor
Quality Control Specialist
Risk Assessment Officer
Health and Safety Manager
Production Supervisor
Executive Chef
Facility Manager
Regulatory Affairs Manager
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