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REGULATORY FOOD SAFETY AUDITORS (RFSA) ALSO KNOWN AS THIRD-PARTY AUDITORS (TPA) FOR VULNERABLE PERSONS.
PHFS have registered food safety auditors to conduct 3rd party regulatory audits for all the aged care, hospital, childcare, Restaurants clients in NSW, Victoria, Queensland. The introduction of mandatory Food Safety Programs (FSP) for food businesses captured under Standard 3.3.1 (Food Safety Programs for Food Service to Vulnerable Persons) of the Australia New Zealand Food Standards Code and the need for a regulatory food safety auditing system.
Standard 3.2.1 - Food Safety Programs
Standard 3.2.2 – Food Safety Practices and General Requirements
Standard 3.2.3 – Food Premises and Equipment
The audits include assessments in the following areas
Food safety programs, construction & maintenance, hygiene & sanitation, process controls, product identification & traceability, analytical & testing, pre-requisite programs and corrective actions .PHFS only use register auditors within specific states and territories in Australia who are authorized food safety auditors within their field and areas. All third party regulatory food safety audits are facilitated as per the requirements of the relevant authority.
Why Third-party Audits?
There are a number of reasons why third-party audits are done. These include but are not limited to the following:
- A genuine desire to improve food safety, quality and sanitation
- Customer requirement to verify a vendor’s programs
- Potential marketing advantage
- Looking for a third set of eyes
- Troubleshooting/problem solving
- Not having the resources in-house
PHFS can develop, document and assist you to implement a HACCP food safety program to your business
HACCP is a systematic approach to food safety consisting of 7 principles, they are:
The National Advisory Committee on Microbial Criteria laid out the latest version of HACCP in the International Journal of Food Microbiology, in 1992. The Committee set out 7 Principles defining the HACCP process. They are:
- Conduct a hazard analysis. Prepare a list of steps in the process where significant hazards can occur and describe the preventive measures.
- Identify the Critical Control Points (CCPs) in the process.
- Establish critical limits for preventive measures associated with each identified CCP.
- Establish CCP monitoring requirements. Establish procedures for using the results of monitoring to adjust the process and maintain control.
- Establish corrective actions to be taken when monitoring indicates that there is a deviation from an established critical limit.
- Establish effective record-keeping procedures that document the HACCP system.
- Establish procedures for verification that the HACCP system is working correctly.