Sunnyside Haccp Plan Forms 2012v1.2 Fss

7/29/2019 Sunnyside Haccp Plan Forms 2012v1.2 Fss

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Sunnyside HACCP Program

Authorised By: Susan Sunny

Hotel Manager

Document Date:

Next Review Date:

1st

March 2013

1st

March 2014

Document Number HACCPPROGRAM Revision 0 Page No 1 of14

Form owner: Site Manager Frequency: Annual

Form 1: Approved Supplier List

Name ofCompany Address ContactDetails

Product /

ServiceProvided

Date documentssent/returned

Evidence of License

and/or HACCPCert No./ Exp. Date

CertifiedBy:


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Hotel Manager

Document Date:

Next Review Date:

1st

March 2013

1st

March 2014


Form owner: Stores Supervisor Frequency: Daily/ as required

Form 3: Incoming Goods FormInstructions: Record one sample per delivery of high risk incoming foods temperature, date and quality checks

DATE TIME SUPPLIER ITEM (S)CHECKED

Item meets standards Corrective Action(s) Signature

Temp. Packaging Use-by-dates

What to check for Ensure chilled high risk food is 5C or less when deliveredEnsure frozen foods are hard frozen when delivered with no sign of defrosting or are less than - 15CEnsure packaging is not damaged and that there are no visible signs of foreign body contamination (e.g. dirt / pests)

Corrective Actions Inform the Head Chef/ Site Manager if products do not meet supplier food safety requirementsLabel, retain and return products that do not meet requirement

Record Checked by: _________________ Date: _________________


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Hotel Manager

Document Date:

Next Review Date:

1st

March 2013

1st

March 2014

Document Number HACCPPROGRAM Revision 0 Page No 3 of 14

Form owner: Head Chef Frequency: Daily

Form 4A: Temperature Monitoring LogWeek commencing: ______________Record Verified by: ______________ Date:______________

Complete at the commencement of each shift/day / Mark as Satisfactory () Unsatisfactory () and complete corrective action/commentscolumn

RecordTemps

MON Date: TUESDAY Date: WEDNESDAY Date: THURSDAY Date: FRIDAY Date:

Check datalogger if >5C

Time Time Time Time Signed Temp Signed Temp Signed Temp Signed Temp Signed Temp Signed

Under BenchSandwiches(0 - 5C)Under BenchSalads(0 - 5C)

Cool Room(0 - 5C)

Dishwasher(82C+)

Hot BainMarie(60C+)

Cold DisplayUnit(0 - 5C)


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Hotel Manager

Document Date:

Next Review Date:

1st

March 2013

1st

March 2014

Document Number HACCPPROGRAM Revision 0 Page No 4 of 14

Form 4B: Daily Production RecordReviewed by: ___________ Date: ___________

DATE ITEM NAME/

UNIQUEBATCH CODE(e.g. Name/

Drop OffCatering)

COOKING/

REHEATING

COOLING CORRECTIVE ACTION SIGN


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Form owner: Head Chef Frequency: Daily

Form 6: Cleaning Schedule Main Kitchen

Cleaning Task Procedure MON TUE WED THU FRI MONTHLY

Bench tops Detergent/ sanitiser

Cool Room Detergent/ sanitiser

Crockery / Cutlery Detergent/ sanitiser

Drains Degreaser

Floors Degreaser

Dishwashing Area Detergent/ sanitiser

Hand-washingbasin

Detergent/ sanitiser

Hose, Mops &buckets

Detergent/ sanitiser

Pots and Pans Detergent/ sanitiser

Meat Slicer Detergent/ sanitiser

Mixer Detergent/ sanitiser

Microwave Oven Detergent/ sanitiser

Oven & stove top Degreaser

Rubbish bins Detergent/ sanitiser


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Form owner: Site Manager/ Head Chef Frequency: Monthly

Form 8: Monthly Probe Calibration Log

Record Checked by: _________________ Date: _________________

JAN FEB MRCH APRIL MAY JUN JUL AUG SEP OCT NOV DEC

Date Location Temp.Reading InIce (0C +/-

1C)

0C or100C

Reached(Y/N)

LegalTolerance +/-1C Met (Y/N)

CorrectiveAction

Thermometer 1 Caf

Thermometer 2 Restaurant

Thermometer 3 Dock

Thermometer 4 Kitchen

Signature


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Form owner: Site Manager Frequency: As required

Form 9: Non-Conforming Product Form

Note:This form must only be completed by referring to the Non Conforming Product Procedures(HACCP24-1) and may only be completed by either the Site Manager or the Head Chef

PART 1. INCIDENT SUMMARY

INFORMATION PROVIDED BY CUSTOMERDATE of INCIDENT TIME of INCIDENT

DATE OF INCIDENTREPORT

TIME of INCIDENT

REPORT

CUSTOMER NAME(S) (if

available):

COMPLAINANT NAME (if

different to customer name)

ADDRESS

PHONE (H) (w)

NATURE OF PROBLEM/ Food Product Product contamination Quality of Service Presentation


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PART 2. INTERNAL INVESTIGATION

What foods were involved? _______________________________________________________________

How many other similar/ same items were sold on the same day? ________________________________

Suppliers names if ready to eat foods are implicated?

____________________________________________

Has supplier been contacted? (Attach details)____________________________________________

Number of other people possibly affected? ____________________________________________

HACCP REVIEW

All relevant forms scanned in file/ attached:-

Food Safety Audit

Incoming Goods Records

Storage Records

Labelling Records

Microbiological Analysis Records

Cleaning Records

Sales Records for Day


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Form owner: Site Manager Frequency: Annual

Form 10: Product Recall Form (by an External Supplier toSunnyside)

Date: Time: Recall No:

Information received from:Name:

Company:

Complaint No: Tel No:

The following Product is subject to a recall:

Brand Name: Pack weight / size:

Manufacturer: Country of origin:

Supplier:: Code / other reference mark:

Reason for product recall:

Is item used as an ingredient in site producedfoods:

YES NO

If yes, what products is it contained in:

What are the production dates of all affected product:


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Form owner: Site Manager Frequency: Monthly

Form 11: Weekly Food Safety Inspection ChecklistMonth: ______________________Date: _____________ Audit conducted by: __________________Reviewed by: _____________ Date: __________________

AREA FOOD SAFETY AREA COMPLIANT

MONTHLYREPORTINGCOMPLETED/CORRECTIVEACTIONSIMPLEMEMTED

Form 3 Incoming Goods

Form 4 Food Safety Log completed

Form 5 Weekly Dishwasher SanitisingTemperature Log completed

Form 8 Monthly Calibration Log completed

Form 9 Non Conforming Product/ CustomerComplaint Form completed (if applicable)

Form 10 Recall Form completed (ifapplicable)

Form 13 Catering Product Dispatch Formcompleted

Yes No NA

Yes No NA

Yes No NA

Yes No NA

Yes No NA

Yes No NA

Yes No NA

PREMISES/ P i i d i Y N NA


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AREA FOOD SAFETY AREA COMPLIANT

Current MSDS for commercial chemicalsavailable

Yes No NA

Chemicals safely stored, away from food Yes No NA

Disposable cloths used/ clean Yes No NA

Cleaning equipment correctly stored, clean

e.g. brooms, mops, buckets

Yes No NA

WASTE Bins clean Yes No NA

TRAINING All new staff trained/ inducted in food safety Yes No NA

PESTS No evidence Yes No NA

Pest sightings reported to Foxtel OperationsManager and documented in email folder

Yes No NA

PERSONALHYGIENE

Hand-washing Facilities have

Soap Paper toweling Hot water

Yes No NA

STORAGE Storage areas/ shelving clean in:-

- Dry stores

- Walk in cool room/ walk in freezer

Yes No NA

Yes No NA

Yes No NA


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Good personal hygiene observed Yes No NA


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Report all Food Safety Problems

Describe Problem Describe what you did aboutit

Who isresponsible?

When willtheproblem befixed by?

Completedon (date)


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Hotel Manager

Document Date:

Next Review Date:

1st

March 2013

1st

March 2014


Form owner: Site Manager Frequency: Daily

Form 13: Catering Product Dispatch LogREVIEWED BY: ___________ DATE: ________________

DISPATCH INFO PLATING(take sample product/ingredients atcommencement of plating)

TEMPERATURE MONITORING (AT DISPATCH) CORRECTIVEACTIONS

Date Job. No/ Item Client Time Temp. 60C

Time Temp. 60C

Signed Record all Problems/Corrective Actions

NON COMPLIANCES:Record all temperatures of all high risk deliveries 2 hot and 2 chilled item per day.

All products must be dispatched at either < 5C or >60C OR the delivery is within a 30 minute time limit and products are sold within 90 minutes of arrival.The chef is to be informed of all non-conforming products. All non-conforming products are to be re-chilled or reheated or discarded. Record all non-conformances and Corrective Action taken

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Sunnyside Haccp Plan Forms 2012v1.2 Fss

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