View individual guidance documents for the Good Operating Practice (GOP) procedures you are likely to need.
For GOP regarding the cooking of liver to avoid illness caused by Campylobacter, refer to:
Up to Australian amendment No. 176. Effective 26 February 2018. Includes adoption of Food Standards Code, amendments relating to a genetically modified potato and canola, and a new enzyme as a processing aid in bakery products. Excludes Amendment 169 for hemp seed products which requires changes to NZ law before it can be adopted.
A food allergy is a type of food intolerance that causes a reproducible adverse reaction involving the immune system. The effects of a reaction to food allergens can be severe.
Write up your purpose and scope for Building, Facilities and Equipment.
Example: To ensure all buildings, facilities and equipment are suitable for the purpose and are able to be operated in a manner that prevents or minimises microbial, physical and chemical contamination of food and associated things.
Chemicals include compounds used for cleaning, sanitation, pest control, water treatment and the repair and maintenance of buildings, facilities and equipment.
Cleaning is the process of removing dirt, debris and other visible matter that may contain microorganisms which can be harmful to health if they contaminate food that is later ingested. Sometimes cleaning is enough to achieve a sufficient level of safety. At other times a sanitation step is also necessary.
Food business operators have a legal duty to ensure the food they sell is safe and suitable. A system for managing problems with products will ensure the operator is able to:
- control the product that is released from their control;
- quickly and effectively recall or withdraw product from the market;
- inform customers if they suspect or become aware product is unsafe so they do not use it and become ill.
Food identification requirements are described in chapter 1 of the Australia New Zealand Food Standards Code (FSC).
Write up your purpose and scope for Incoming Materials.
Example: To ensure all incoming materials (i.e. food ingredients, cleaning and sanitation products and packaging materials) that are added to or associated with the food, are safe and suitable for their intended use.
Food can become contaminated by people who are unwell with certain infections, or are carrying the organisms in or on their body. Harmful microbes can be transmitted onto food by infected food handlers (and others, e.g. contractors, visitors etc.) either handling the food directly or by touching things that the food comes into contact with (e.g. benches and other food-contact surfaces, food packaging etc).
Pests pose a significant health risk. In addition to being carriers of disease-causing organisms, pests can also contaminate food with foreign matter such as hair, fur, droppings/urine, eggs and dead bodies. Food premises provide ideal conditions for pests to live and reproduce (i.e. food, water, shelter and protection). Inadequate control can lead to pest infestation and serious consequences to consumer health.
Process control is the system of controls that ensure that raw materials are processed correctly to produce food that:
- is safe and suitable for its intended use; and
- complies with regulatory requirements.
The Australia New Zealand Food Standards Code (the Code) includes standards for labelling and composition of foods sold in or imported into New Zealand. The purpose of the Code is to protect public health and safety, give consumers better information and minimise deceptive practices.
Write up your purpose and scope for ‘Repairs and Maintenance’.
Write up your purpose and scope for Storage and Transport.
Example: To ensure any storage and transport facilities are operated in a manner that ensures the food is safe and suitable for its intended use.
Inclusions: storage of incoming materials, in-process and out-going food and associated things.
Write up your purpose and scope for Training, Education and Competency.
Example: To ensure all persons involved in food production, processing, handling and supervision have the appropriate competency to carry out the responsibilities within the scope of their role to achieve the safety and suitability of food.
Every food business produces waste and stores it temporarily for disposal. Waste must not be allowed to accumulate in working areas or the surrounding environment because:
- food waste (i.e. food scraps, grease) that is not kept in sealed containers can attract and provide food for pests and vermin;
- other waste (i.e. packaging) that is allowed to build-up provides harbourage for pests and vermin to live in or under; and
- waste material is a potential source of food contamination
Has this been useful? Give us your feedback