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Food Safety Plus offers HACCP certification for the Pest Management Industry.

The Food Act requires that each food premises has effective pest control measures. This is not a new concept - the significance of pests in the food industry has long been understood and appreciated. Pest control is an inescapable part of any food safety and HACCP considerations that a food business may make.


The following outlines some of the more common situations which will have to be managed by the pest control industry:

• the need for a clear explanation to management of the food business about the treatments to be carried out and agreement reached about their suitability, location, potential for causing food hazard and any action which may need to be taken by the food business

• the need for clear advice to the management of the food business about the types of pests identified and their possible effect on food safety

• restrictions on use of materials restrictions on entry times to food business

• regular and systematic cleaning by the food business could make it more difficult to detect, trace and identify pests possible destruction of chemical treatments by cleaning materials

• need to account for all preparations when any specific treatment is completed

• documentation and record keeping


Much of this is not new to the pest control industry especially to those who operate with or are familiar with Integrated Pest Management and the safe use of hazardous chemicals. HACCP and the safe use of chemicals require documented work processes, so it means that most pest controllers are already aware of systematic controls. Therefore HACCP should present few problems conceptually to the pest control industry.

The pest control industry should see HACCP Certification as an opportunity to work in partnership with the food industry. By making both industries aware of each other’s priorities and systems, it will prove to be a positive benefit for the consumer by the production of safer food.


Food Safety Plus offers HACCP certification for the Pest Management Industry.

Food Safety Plus provides food safety auditing services to child care centres in a positive, engaging approach.

Food Safety in Child Care

Australia has one of the safest food supplies in the world. However, foodborne illness is an ongoing problem that state, territory and Australian governments are working together to minimise. Each government adopted the national food safety standards as described in the Food Standards Code, The food safety standards focus on measures to reduce the incidence of foodborne illness by specifying the requirements that food businesses need to follow to ensure food sold in Australia is safe to eat.

Food safety standard 3.3.1 “Food Safety Programs for Food Service to Vulnerable Persons” outlines the requirement for food businesses that process or serve food to vulnerable populations to implement a documented and audited food safety program (FSP). In Western Australia this requirement came into force in October 2008.

Vulnerable people are defined within Standard 3.3.1 in terms of the facility in which they are cared for or as clients of a delivered meals organisation.

The facilities listed in the standard include child care facilities, including long day care, occasional care and employer-sponsored child care for children up to 4 years of age where the facility is not a private residential dwelling.

What is a food safety program?

The Food Act requires child care centres which prepare and serve food to develop and implement a food safety plan. A food safety plan is defined in Food Safety Standard 3.2.1 as a written document that systematically identifies the risks present in the food handling operations of a food business and provides for the control, monitoring and regular review of those risks in order to ensure food safety.

Your first thought might be that developing a plan may be time consuming, difficult or even just too hard. However there are many free and simple to use guides and templates available on the internet.

As the purpose of a food safety plan is to safeguard children’s health and to protect your centre, utilising a simple plan is well worth the effort. In most instances, a food safety plan comprises three parts and will likely formalise your existing good practices. The first part includes a description of your centre and names of the staff that are responsible for food safety.

The second part describes:

• your food handling activities such as food receipt and refrigerator storage,

• what can go wrong and cause injury (biological, chemical and foreign object food safety hazards)

• how you will prevent or manage the hazards

• what checks and balances you will undertake

• what records you will keep

The third part describes good hygiene practices. These include staff hygiene, training, maintenance and thermometer calibration, cleaning and sanitising programs, pest control procedures, etc.

In other words, your food safety program should document clearly the procedures and practices within your centre (i.e. what you do). Your centre will be audited against these procedures and practices.

What you can do to facilitate compliance

1. SA Health offers a free food safety plan that you can download and tailor to suit Child Care & Early Learning Centre. The plan is widely used throughout WA.

2. Once tailored to suit your business you will need to submit this plan to the local council for a process called verification. This means the council needs to review and approve your food safety plan, however if you have used the above template this process is very straightforward.

3. Have your staff complete “I’m alert in Food Safety”. This free training program is available from your local council and is completed online. This training program is widely used and is supported by local government health inspectors throughout Australia.

4. Purchase digital thermometers to assist you measure the temperature of food and refrigeration.

5. Ensure that food grade sanitiser is available for use.

6. Before any audit you will need to commence completing the records outlined in your food safety plan. A reputable auditor will need to see at least 3-6 months of records.

How Food Safety Plus can help

Food Safety Plus provides food safety auditing services to child care centres in a positive, engaging approach and seek to build long term professional relationships with our clients. We service over 100 child care centres in metropolitan and regional Western Australia and offer you a great service at very competitive prices.


Australia has three main strengths in terms of food production: quality raw materials, a skilled workforce and high standards of food safety.

With an extensive career in the food industry, Managing Director of Simplot Australia and Chair of the Australian Food & Grocery Council (AFGC) Terry O’Brien says it’s important to have a broad contextual view of the future of the food industry.

What are Australia’s biggest opportunities in food?

Australia has three main strengths in terms of food production: quality raw materials, a skilled workforce and high standards of food safety.

In terms of raw materials, this is mainly crops, although does include other raw materials. Australia has excellent control regimes for pesticides and the various additives that are used to grow crops.

We also have the benefit of a skilled workforce, albeit expensive. There is no doubt that we have a lot of experience here in food manufacturing and have plenty of people around to deliver on the promise.

There is also a very high standard of food safety when it comes to food manufacturing systems in Australia, with extremely vigilant regulators and optimal food safety systems across all levels. In fact, this high level of food safety is one of the major appeals of the Australian market to Asia. It’s the safety of the original outputs, the safety around how it is manufactured and the safety around how the product is shipped and handled.

What are the obstacles?

As a pretty high cost-base country, we are constantly trying to defend ourselves from imports, although find it a little difficult to export to the extent that we would like to. And, despite exports growing, it is in niche areas.

Australian food producers are also a little resistant to change, particularly in our agricultural community where we have an older farming base than other countries.

As an example, we have quite a big potato business in China. When Australia first starting producing there 20 years ago, the farmers in China would transport the potatoes on their three-wheeled bikes. Nowadays, the potatoes are transported in B-double trucks just as anywhere in the western world. The average farmer in China now is providing 3 – 4,000 tonnes of potato, whereas in Tasmania our average is 900 tonnes. This goes to show how countries who started off way behind us, have surpassed us in their approach to food production. These countries have knocked their fences over, they’ve combined their operations, they have invested in bigger equipment and they have taken bigger risks.

How can the industry make sure it has a sustainable future?

We need to reduce non-value adding regulation. This is difficult as a lot of regulation is there to support issues such as food safety and Occupational Health and Safety, although there is various regulation that has been superseded and should be now taken out.

The food industry as a whole needs to take a better view of what might be a controversial future. Whether you are a farmer, producer, manufacturer, or technologist, everyone in the food industry needs to adopt a broad contextual setting, encompassing a historical, future and more global context of the industry.

Reproduced from the Australian Institute of Food Science and Technology

Food Safety Plus proudly attended the 2017 Early Childhood Learning and Development Conference. This Conference was the largest gathering in Western Australia of thought leaders, educators, researchers and other critically important practitioners and contributors in early childhood learning and development.

From newcomers to the field, to experienced professionals, this Conference was great opportunity to help advance our shared work on behalf of children during their most critical period of learning and development. The 2017 Early Childhood Learning and Development Conference is relevant to professionals working in the area of:

• Early Childhood Education and Care

• Early Childhood Development and Wellbeing

• Allied Health including Food Safety

• Policy

• Research

Keynote Speakers and high calibre researchers from around the globe convened together for this 2-day mega event in order to provide early childhood professionals with the tools, resources and support they needed to further develop their expertise and contribution in the lives of children.


9 Miles Agro Farm 

The 9 Miles Agro Farm is a commercially oriented, modern high intensive vegetable farm producing quality products conforming to industry’s best standards through the introduction of advanced state-of- the-art technologies.

Breaking ground in late 2012, the farm was constructed in little over a year and is fully operational- growing quality vegetables such as tomatoes, cucumber, capsicum and lettuce, the 9 Mile Agro Farm has taken a leading role in the PNG quality vegetable market. The farm employs approximately 160 workers and produces currently around 16 Mt of prime vegetables weekly.

Food Safety Plus is proud to assist Innovative Agro Industry develop and implement internationally recognised good agricultural and HACCP practices.

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards based on seven principles.

Food safety is a serious concern for any food business. In the 1960s, the Pilsbury Corporation and NASA jointly developed a model to assess and manage food safety hazards. This model became known as the “hazard analysis critical control point system” and was first specified in the Basic Texts on Food Hygiene, Third Edition, developed by the Codex Alimentarius Commission (Codex). Codex was created in 1963 by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) to develop international food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Program. The Codex Alimentarius, or the food code, has become the global reference on food standards.

HACCP was standardised by the Codex Alimentarius Commission held in Geneva, Switzerland on 7 July 1993, with the adoption of Guidelines for the application of the Hazard Analysis Critical Control Point (HACCP) system (ALINORM 93/13a, Appendix II).

There are seven principles of HACCP that need to be used and implemented in any food related business throughout the world. These principles include the following:

Principle 1 Conduct a Hazard Analysis

This process includes recognising any hazards to food safety in a particular manufacturing program. A plan should be put into place to prevent any danger from those hazards, which could include biological or chemical contamination.

The hazard analysis attempts to identify all potential hazards of a product, their sources and the probability of their occurrence. This is one of the most important steps when developing the program, as hazards not identified and therefore not controlled may lead to an unsafe product.

There are 3 main hazards associated with food that can and do result in injury and harm to human health:

• Physical Hazards (foreign objects)

• Microbiological Hazards (bad or spoilage organisms)

• Chemical Hazards (including allergens)

After listing all the hazards reasonably expected to occur at each food handling step, the HACCP team should assess the significance or risk of potential hazards.

Why do we need to determine significance of hazards? Determination of significance is simply a tool that we can use to rank hazards in so that the most critical hazards can be dealt with preferentially. No organisation has enough resources to be able to deal with every possible hazard, only the significant ones.

Control measures, also known as preventive measures, will depend on the type of hazard and their significance. Every significant hazard must have at least one control measure that eliminates or reduces that hazard down to an acceptable level.

Principle 2 Establish Critical Control Points

Principle 1 identified all significant hazards and how to control them. The determination of critical control points is the 2nd principle of HACCP. The Codex guidelines define a critical control point (CCP) as “a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level”.

The process step at which the significant hazard is removed or reduced to an acceptable level is called the Critical Control Point (or often just CCP).

Principle 3 Establish Critical Limits

For each CCP and control measure the point at which the product may become unsafe must be determined. This point is known as a critical limit; Any breaks in limits will need to be addressed and handled.

Principle 4 Establish Monitoring Procedures

Procedures for monitoring critical limits are put into place to ensure all critical control points are observed for any changes that could lead to risk.

Principle 5 Develop Corrective Action

HACCP is a preventive system to correct problems before they affect the health of the consumer. Deviations from critical limits will occur; therefore, you need to have a plan to make sure those deviations do not lead to unsafe products. Planned corrective actions are the way to avoid any injury or illness to consumers from the hazard.

Principle 6 Establish verification procedures

Verification is a program separate from monitoring to ensure that the HACCP system is achieving the food safety performance expected. Verification activities are used to demonstrate the HACCP plan is being complied with and is effective. These activities may include:

• Internal audit and external audit

• Microbiological and chemical testing

• Review of records

Principle 7 Establish Records and Documents

Documents and records enable you to demonstrate that the preliminary steps and principles of HACCP have been correctly applied.These documents should include:

• The HACCP Plan, Objectives, Scope, Regulatory & Customer Requirements

• HACCP Development Team Meeting Minutes

• Finished Product Descriptions

• Process Flow Diagrams

• Hazard Analysis

• CCP Determination and Validation

• Critical Limit Determination

• CCP Monitoring Procedures, and

• Corrective Action Procedures


Records enable you to demonstrate that the HACCP Plan has been effectively managed and implemented. These include:

• CCP Monitoring Records

• Corrective Action Records

• HACCP Training records and competency assessments for operators, supervisors and managers

• Verification Records

• Team Meeting Minutes

Getting Started

There are many ways to start your journey to HACCP success. Some you can do yourself and others may require the services of industry professionals. Importantly do not waste your money buying off the shelf templates; they are not worth the paper they are printed on! Templates are not tailored to your business and do not consider specific hazards relevant to your business and industry. It is well worth the relatively small cost of engaging a food safety and HACCP professional.


Planning and conducting an internal audit can be a stressful time for auditors. Many first time auditors wonder:

• Where do I start?

• How much time will I need

• What do I need to audit?

• Who will I interview?

Following a step-by-step process goes a long way to alleviate this stress.

STEP 1 – Type of audit

As an internal auditor you will need to know what type of audit you are going to conduct. For example:

• Audit of organisational processes as part of business improvement

• Audit of compliance to Australian, international standards, legislation such as the Food Act

The amount of time required to plan and prepare will vary considerably depending on the audit type and its requirements.

STEP 2 – Where do I focus my audit?

Most organisations have an ‘audit schedule' that describes when each area or activity within an organisaation is to be audited. An effective auditor will look to become familiar with the procedures and activities in the area to be audited. A review of the flow diagrams, hazard audit tables, site plans, relevant procedures, and previous audit reports will provide information on the nature and scale of activities carried out. This will help an effective auditor target the audit activities, records, equipment and processes.

You may also wish to consider:

• Customer feedback

• Supplier performance

• Re-work and downgrade

• Corrective actions and non-conformances

• Previous audit reports

Finding out where this information is kept and speaking with the staff responsible for a process is a starting point in developing the auditor’s understanding of the ‘big picture’ - that is, how the organisation operates, its risks and controls. This will also assist you in determining your objective for the audit.

STEP 3 – Putting a plan together

As if the above wasn’t enough to think about, you as an auditor now have to consider how you will manage your time during the audit. This is referred to as an audit plan and can be as simple or as complex as you and/or your organisation requires. With this in mind, your plan of activities can be via an electronic appointment, email, formal document attached to an email etc. Some points of information the person being audited will want to know is:

• Date of the audit

• Time of the audit (especially how long)

• What are you auditing them against (organisation procedures, HACCP, Food Standards Code

• The food business processes and locations you will be auditing

• The name of the auditor

• Records, reports etc. you would like them to have available as evidence

STEP 4 – Choosing the day of the audit

When choosing the day and time of the audit, it is a good idea to find out what else is going on in the business. For instance you might need to consider when external audits (certification/accreditation, regulatory, financial) being conducted, peak times/shut downs and end of financial year a good time to audit?

These points need to be considered to ensure that staff are available and attentive so you can get the best out of the audit.

STEP 5 – Conducting the audit

By doing your homework and reading the relevant procedures you will be well prepared for the audit. From this understanding, you will be able to ask questions a way that makes sense to the person being audited.

When ready to begin the audit you will need to hold an 'entry interview' where you explain to the supervisor / manager of the area about the audit process and answer any question they may have.

During the audit it is likely you would review:

• the facilities and equipment where food is handled and processed

• records e.g. food receipt, cleaning, thermometer calibration, pest control, refrigerator temperature checks and training

• that digital thermometers are working and accurate

• that food grade sanitiser is available and is used.

• how allergens are managed

• that food handlers have adequate skills and knowledge in food safety.

Internal auditors are generally free to talk with a good cross-section of staff involved in the process being audited. Speaking solely with management will not give you a good perspective on what is happening.

You will conclude your audit with an exit interview where you provide feedback. Remember your role as the auditor is to collect information and evidence then report it back to the decision makers within your organisation

STEP 6 – Audit Reports

A good report is one that attracts the intended reader’s attention. Most organisations have audit report templates in place with main categories of information required listed. A good report enables a person who was not present during the audit to understand what was audited and where improvements may be required. A tip is to keep it simple and easy to read. In our case we want our reports to be read by top management. It is important that senior management see your reports as a valuable resource.

Food Safety Auditing and Quality Assurance

To be effective, the food industry needs to meet various safety requirements. How you meet these requirements are assessed by auditors who understand regulations and are properly competent in the management systems approach. Our food safety auditor training courses aim to prepare you to how to audit and keep in compliance with the constantly changing legislative and food safety challenges. 

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Food Safety Plus is a preferred supplier of the Australian Childcare Alliance WA

The World Health Organisation (WHO) is recently promoted World Health Day with the theme “From Farm to Plate, Make Food Safe."

Legislation requires all food handlers and their supervisors to have appropriate skills and knowledge

Food Safety Plus offers HACCP certification for the Pest Management Industry.

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