VEA

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Program Support Notes

TAFE - VET
Implementing a Food
30mins
Safety
Safety Program
HACCP in the Workplace

Teacher Notes by AnthonyEvans, M.A.I.F.S.T., B.

Appl. Science (Food Sc. & Tech.), Grad.Dip.Ed.

Produced by VEA Pty Ltd

Commissioning Editor Lisa Tancredi B.A. Dip.Ed.
Executive Producer Mark McAuliffe Dip.Art (Film &
TV) Dip.Ed. B.Ed. Ph.D.

© VEA Pty. Ltd.

Suitable for:

Hospitality

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These notes can be freely copied for
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 Implementing a Food Safety Program – HACCP in the Workplace

For Teachers:
Introduction
This program follows the food safety practices from the start to the end of a day, within a larger food
service workplace including following a food safety program.

Interspersed with the visual footage are practical examples of employees following good hygiene
practices, checking foods, cleaning, recording information and corrective action.

The program contains five main sections;

• Reasons for a food safety program.

• Getting ready for work.
• Food preparation
• Serving food
• Cleaning up

It is a comprehensive study of the processes, safety issues and control measures relating to food safety
associated with the food service industry.

We thank the management and staff of Compass catering group who made themselves available for the
many hours spent being interviewed, assisting with information and queries during the filming process.

Program Timeline
00:00:00 Introduction
01:33:03 Reasons for a Food Safety Program
05:43:24 Summary
06:41:16 Getting Ready for Work
12:12:21 Summary
12:52:03 Food Preparation
18:02:21 Summary
18:54:14 Serving Food
21:59:06 Summary
22:44:08 Cleaning up
27:05:14 Summary
27:58:07 Conclusion
28:56:18 Credits
29:53:14 End Program

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 Implementing a Food Safety Program – HACCP in the Workplace

Student Worksheet:
Before Viewing the Program
1. Do you know why food safety is important to the food industry?

2. Have you or anyone you know, such as family or friends, ever had food poisoning or found a
foreign object in food?

3. Discuss what food safety policies and procedures are in place within your school, relating to
serving, preparing and selling food. Discuss why these policies are in place. Include what the
implications of not having them in place would be.

4. Explore a number of websites relating to food safety, including the Food Standards Code,
State/Territory based government bodies relating to food safety and industry associations.

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 Implementing a Food Safety Program – HACCP in the Workplace

While Viewing the Program

1. Why is food safety important to the food industry?

2. Why implement a food safety program?

3. What does the term HACCP stand for?

4. What are the seven steps of HACCP? (list each step on a separate line)

5. What is cross–contamination?

6. What are some examples of cross–contamination?

7. What does the term FIFO stand for?

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 Implementing a Food Safety Program – HACCP in the Workplace

8. What is the critical limit for refrigerated food?

9. What is the critical limit for frozen food?

10. What is a high risk food? List some examples.

11. What is the temperature danger zone?

12. Mark on the diagram the temperature danger zone.

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 Implementing a Food Safety Program – HACCP in the Workplace

13. What is the 2/4 rule for high risk food in the danger zone?

14. What is the minimum temperature for cooking?

15. What is the minimum temperature for reheating?

16. Once food has been cooked and is to be stored in a hot display, what temperature should the food
be?

17. What is the 2/4 rule for cooling food?

18. What are the best methods to thaw food?

19. Why must you use food straight away if it has been thawed in a microwave?

20. Why shouldn’t you refreeze food?

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 Implementing a Food Safety Program – HACCP in the Workplace

21. How should Bain Marie and pie warmers be used?

22. What are the main cleaning steps?

23. Why have cleaning schedules? And what should be included in it?

24. Why can waste be an issue to the food industry?

25. A number of the staff were observed wearing jewellery. Is this acceptable, and how can this be a
food safety issue?

26. A person was observed taking out the garbage with an apron on. Is this acceptable, and how can
this be a food safety issue?

27. Food was observed being delivered and inspected on the floor. Is this acceptable, and how can this
be a food safety issue?

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 Implementing a Food Safety Program – HACCP in the Workplace

After Viewing the Program

1. Investigate the legal requirements for food safety. For example, what guide lines must businesses
implement to follow the legislation and what records must they keep?

2. Investigate at your school or workplace what policies and procedures are in place relating to
serving, preparing and selling foods. Discuss why these policies and procedures are in place.
Include what the implications of not having them in place would be.

3. Investigate a fast food restaurant, hotel, school camps, supermarket, hospital or local café. Find out
what procedures and practices they have in place with their food safety program.

4. Investigate a food poisoning scare. How many people are affected? Who is mostly affected? What
are the symptoms? How much is a safe level to consume?

5. Investigate a food poisoning micro-organism. Where can it be found? What conditions does it need
to grow? Who is mostly affected? What are the symptoms? How much is a safe level to consume?
How can it be prevented from growing or even killed?

6. Investigate what HACCP is and how it is used within industry. This can be extended to food safety
in general such as prevention of food poisoning and foreign objects.

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 Implementing a Food Safety Program – HACCP in the Workplace

Website References
• Food allergen resource bureau
www.allergenbureau.net

• Allergy New Zealand

www.allergy.org.nz

• Food Standards Australia New Zealand – Food Standards Code

www.foodstandards.gov.au/foodstandardscode/

• Food Safety Information Council

www.foodsafety.asn.au

• Food Safety Unit – Department of Human Services (Victoria)

www.health.vic.gov.au/foodsafety

• Australian Government – Department of Health and Ageing. (Also links to various health
departments across Australia and New Zealand responsible for administering food safety
legislation)
www.health.gov.au

• Queensland government - Food safety matters is a teaching and training resource on how to handle
food safely.
www.foodsafetymatters.gov.au

• NSW Food Authority

www.foodauthority.nsw.gov.au

• Australian Food and Grocery council

www.afgc.org.au

Other Relevant Programs Available from VEA

Safe Manual Handling - Three Steps to a Safer Workplace
Safety in the Domestic Kitchen
Allergens and Food Safety
HACCP in Action - Food Safety Case Studies
Avoid that Hazard - Equipment Safety in the Kitchen

Please visit our website for many more relevant programs www.vea.com.au

VEA – Bringing Learning to Life