Food Safety Programs

Food businesses don't all need to meet the same food safety requirements. Some only need to meet basic mandatory requirements and others must have a food safety program.

The Green Food Safety Coach provides four levels of food safety control, which are tailored to meet the specific needs of each client. All levels include a strong focus on both sustainability and effectiveness.

Level One - Basic Food Safety Controls

This program will support the food business in meeting it's mandatory requirements, including, temperature control, supplier control, training (including induction), cleaning , recall and stock rotation.

  • The support includes regular meetings at your office and emails / phonecalls in between.
  • At the end of the program, the business will have the Procedures Manual, Schedules and Reports needed to ensure that the mandatory requirements of the Food Standards Code are met.
  • A three hour training session for all food handlers is included in the program, with a set of notes and a Food Safety Licence for each attendee. A Copy of the Training Log is supplied to the business to show it is meeting it's training requirement.

Level Two - Food Safety Program

This level includes all the documents in Level One and then adds all those extra procedures and documents required for the implementation and maintenance of a Food Safety Program. The program documents have been successfully audited by both Safe Food Queensland and private auditors.

  • Support includes fortnightly or monthly meetings at your office, as well as the phonecalls and emails needed to ensure efficient implementation of the program.
  • At the end of the program, the business will have the Procedures Manual, Risk Assessment, Flowcharts, Schedules and Reports needed to ensure that the Food Safety program requirements are met.
  • A small number of staff are then trained to do audits of the program, to meet verficiation requirements.
  • A document and change control program is implemented, and at least one suitable person is trained to be a Document Controller.
  • A three hour training session for all food handlers is included in the program, with a set of notes and a Food Safety Licence for each attendee. A Copy of the Training Log is supplied to the business to show it is meeting it's training requirement.

Level Three - HACCP Program

This level includes all the documentation in Level Two as well as HACCP specific procedures and documents. The created program meets the requirements of Codex Alimentarius.

Support includes fortnightly or monthly meetings at your office, as well as the phonecalls and emails needed to ensure efficient implementation of the program.

  • At the end of the program, the business will have the Procedures Manual, Hazard Analysis and Risk Assessment, Flowcharts, Schedules, Policies, Job desccriptions and Reports needed to ensure that the HACCP requirements are met.
  • A validation program is also developed and implemented
  • A small number of staff are then trained to do audits of the program, to meet verficiation requirements.
  • A document and change control program is implemented and at least one suitable person is trained to be a Document Controller.
  • A three hour training session for all food handlers is included in the program, with a set of notes and a Food Safety Licence for each attendee. A Copy of the Training Log is supplied to the business to show it is meeting it's training requirement.
  • Approximately two months after final implementation, an internal compliance audit is done to identifiy any holes before the external audit is done and a report submitted.

Level Four - Quality System

This is the highest level program and includes all the documents and procedures in the HACCP program. It has a focus on the whole of the business and is broken into six distinct but inter-related areas, and meets the requirements of ISO 22000;

  • Food Safety - HACCP
  • Quality - business and product
  • Workplace Health and Safety - basic WH&S practices (including; manual handling, sharps, fire and evacuation)
  • Environment - sustainable practices that work with food safety and WH&S
  • General - issues affecting the whole of the business
  • Operational - based on the flowcharts, this section details the actual procedures for each step in the operation.

Prices are dependent upon the individual business requirements and what is already in operation. A GAP Analysis may be required to determine what is needed to meet the level of program chosen.

Contact us to discuss your specific needs.