Food Safety Program GUIDELINES FOR OYSTER PRODUCERS. Food Safety Program Oyster Producers 16/01/12. V01

Transcription

1 Food Safety Program GUIDELINES FOR OYSTER PRODUCERS Page i of 14

2 Introduction What is the purpose of this document? This document has been prepared to assist you in preparing your Food Safety Program (FSP) as part of meeting your requirements with the Seafood Food Safety Scheme. Please note - examples may not relate directly to your activities or the risks that you identify; but are provided however to give guidance as to the risks and measures in place in a typical oyster production business. What are the components of a Food Safety Program (FSP) This document outlines the essential components of a food safety program: SECTION 1: Business intent and scope page 2 SECTION 2: Management of product page 5 SECTION 3: Management of premise page 10 SECTION 4: Management of process page 12 SECTION 5: Management of people page 13 Who does this document apply to? It applies to those who grow, cultivate, harvest, sort, pack, store, transport and supply oysters intended for human consumption. How do I submit my program? 1. Create your own food safety program using this document as a guide 2. Complete this document online. The document can be found at 3. Save the PDF document to your computer and the completed document to info@safefood.qld.gov.au 4. Print and complete this document and send it to SFPQ, PO Box 440, Spring Hill, Instructions for completing the form online: 1. Enter the information requested into the appropriate spaces on the form. Please answer all questions. Square boxes indicate that multiple options may be selected from a set. Round boxes indicate that only one option may be selected from a set. 2. Review the information you entered for accuracy before submitting the form. 3. To keep a copy of your program for your records, click the Save button and save on your computer. 4. Your program will be assessed by one of the team at SFPQ and feedback provided to you once assessed. If you have any questions about completing this form, please call us on We d be happy to hear from you. Page 1 of 14

3 Section 1: Business Intent and Scope 1.1 Holder of Accreditation Details Accreditation holder s full name Accreditation number Preferred contact person Trading name (if applicable) Oyster Area ACN (if applicable) Boat mark (if applicable) Postal Address Mobile Business phone 1.2 Scope of Activities I harvest (species) during the months of I harvest days per week and weeks per month. I grade/sort/pack days per week and weeks per month. 1.3 Harvesting and Lease Details Oyster area(s) Location Lease activity (Grow out only, Harvest only, Both) Page 2 of 14

4 1.4 Premises Producer premise address (where you grade/sort/pack) Please attach a diagram or photograph of your premises showing hand washing facilities, refrigeration unit(s), refrigeration capacity, storage areas, storage capacity, water source (tank if applicable) and bait stations (if applicable). 1.5 Product Handled Own Other accredited suppliers If handling product from other accredited suppliers I request the following product specifications and records to ensure traceability; Harvest date, time and location Cool chain records Product temperature on delivery Please note: Only accept oysters from Safe Food Production Queensland (SFPQ) accredited suppliers and ensure that oysters meet product specification including temperature controls and shelf life requirements. 1.6 Customers Supplied with Product Category (e.g. Processor, Wholesaler, Retail, Restaurants, direct to public) Page 3 of 14

5 1.7 Product Description and Intended Use Whole shell Product Description Product Source Method of Preservation Final Packaging Count Grade Storage Conditions Distribution Method Shelf Life Final Customer Preparation Sensitive Customer Intended Use Product Description and Intended Use Example Only Whole shell Product Description Sydney Rock Oyster (Saccostrea glomerata) Product Source Farmed Aquaculture Product Method of Preservation Chilling - placed under refrigeration after 72hrs Final Packaging Hessian Bags Count and Grade 15 doz. Plate size Storage Conditions Stored at; <25 C up to 72 hours <15 C after 72 hours Distribution Method Shelf Life Final Customer Preparation Sensitive Customer Intended Use Chilled transport 7 days To be eaten raw or lightly cooked Should not be consumed by persons with seafood allergies Ready to eat EXAMPLE ONLY Page 4 of 14

6 Section 2: Management of Product Oysters may only be harvested in accordance with the Food Production (Safety) Act 2000 and Food Production (Safety) Regulations 2002 requirements. Producers have a duty of care to only harvest product from areas of OPEN status. All reasonable steps must be taken to prevent the likelihood of seafood being or becoming contaminated during grading/sorting/ packing, storage and distribution. Transportation at all stages is maintained in a satisfactory manner and kept clean to prevent contamination of the oysters. 2.1 Prior to Harvest Prior to harvesting I: check the status of my area check levels of rainfall in the area for the 48hrs prior to each harvest. (Pimpama River & Pumicstone Passage growing areas only) note any boating activities that have taken place in the area in the lead up to harvest check my vessel e.g. fuel lines and equipment for leakages visually check turbidity levels on lease and in surrounding areas check lease and surrounding areas for debris/flotsam/algal blooms that may pose a contamination risk visually check product at different points on the lease taste product from different points on the lease 2.2 Food Safety Controls Product is handled under time and temperature parameters that ensure food safety is maintained. Storage of oysters is at a temperature that minimises contamination. Once oysters have entered the cool chain, they must remain under temperature control. When storing oysters, oysters must be handled in such a way that the conditions under which it is stored will not adversely affect the safety or suitability of the oysters Time and Temperature Requirements Storage I estimate the time from when I harvest product to delivery to customer/processor to be I estimate the time from when I harvest product to grading/sorting/packing to be Storage Cool environment Refrigerator Cool room Eskie/foam box The temperature of my product during storage is between Method of monitoring Thermometer Temperature gauge Data logger Calibration of temperature monitoring device Weekly Monthly Yearly Temperature and calibration records Diary Logbook Record sheet I estimate my product storage time (before transport/sale) to be Page 5 of 14

7 2.2.2 Time and Temperature Requirements Transport Primary transport: From lease to sorting/grading/packing/storage facility. Mode of transport Boat Other The temperature of my product during transportation is between How do you maintain temperature of product during transportation? Kept in shade Covered with wet hessian bags Other Method of monitoring Thermometer Temperature gauge Data logger Calibration of temperature monitoring device Weekly Monthly Yearly Temperature and calibration records Diary Logbook Record sheet I estimate my transport time to be Secondary transport: From final product storage facility to customer. Mode of transport Vehicle Boat The temperature of my product during transportation is between How do you maintain temperature of product during transportation? Ice Cooler packs Active refrigeration Other Method of monitoring Thermometer Temperature gauge Data logger Calibration of temperature monitoring device Weekly Monthly Yearly Temperature and Calibration Records Diary Logbook Record sheet I estimate my transport time to be Page 6 of 14

8 2.3 Verification Testing Verification testing is critical to ensure that all products are safe for human consumption. Please indicate what verification testing you do to meet the Food Production (Safety) Act 2000 and Food Production (Safety) Regulations 2002 requirements Prior to Harvest I will participate in the Queensland Oyster Growers Association s (QOGA) water and meat monitoring program Moreton Bay Quality Assurance Program (MBQAP). What is tested (e.g. Water - E.coli) Grow out water & meat Faecal Coliforms & E.coli Testing frequency 5-6 samples/yr Grow out water & meat (if levels in water are high) Phytoplankton Monthly during harvest season Meat Heavy Metals Once every 2 yrs Other, please complete the table below. What is tested (e.g. Water - E.coli) Testing frequency Please note - Laboratories must be NATA accredited Post Harvest Product tested (e.g. Whole shell, Half shell, Bottled) What is tested Testing frequency Please note - Laboratories must be NATA accredited Page 7 of 14

9 2.4 Traceability Product traceability is required at all stages of the process including product supply, packaging, storage and distribution to ensure that non conforming product can be traced at any stage of the production and distribution process. Batch control of product (often referred to as the prevention of co-mingling ) is essential to ensure that batches can be adequately traced. In many product recall situations excess stock has had to be recalled and destroyed because traceability records did not identify how batches were segregated during handling and storage Batch Control I have attached a copy of all batch control record templates that I currently use How do you keep your harvest batches separate through all stages of your production and distribution process? I harvest and sell one batch at a time Product is clearly marked with date/batch codes I harvest and sell to order Other Product labelling should be sufficient to trace the product back to date of harvest and oyster area to ensure adequate traceability of stock in the event of a product recall/ market withdrawal. Record keeping is a very important part of a quality management system. Records help you manage your business as well as helping you substantiate what has been done. The records will also demonstrate that all reasonable care has been taken to manage risks Labelling and Records Labelling: Included on my final product label(s) is (Please provide label(s)): Name and address of business Quantity Common species name Safe storage information Harvest date Use By date Oyster area Country of origin Packed on date SFPQ Accreditation number Batch number Records: I have attached a copy of all receipt/record templates that I currently use Delivery dockets All sales receipts Harvesting records Product temperature records All products produced and/or received All stock relaying (between leases) Withdrawal/recall records Harvest area status (e.g. print off the area status page from the SFPQ website) I keep a copy of all records at: Home Office Other Page 8 of 14

10 2.5 Corrective Action Non-conforming product includes product that: Has been harvested from an oyster area awaiting sample results which return an unacceptable result Has breached time/temperature specifications Has lost traceability Has been contaminated during packaging activities Has returned a failed final product test result Is diseased e.g. with QX What systems are in place to identify and isolate non-conforming product? Stored in sealed containers clearly marked as waste Other I will notify SFPQ immediately of any non-conforming product or out of specification results via notify@safefood.qld.gov.au. Page 9 of 14

11 Section 3: Management of Premise An oyster producer must ensure that the premises and equipment are kept clean, designed, constructed, maintained and operated such that the safety and suitability of the oysters will not be adversely affected. Proper cleaning and sanitation will decrease the likelihood of food becoming contaminated and will discourage pests from entering the premises. 3.1 Premise and Equipment (cleaning and storage) Prior to commencing any sorting/grading/packing I ensure that: Benches & equipment are clean and sanitised. If not, I re-clean and sanitise (with food grade chemicals) Floors and walls are clean All hazardous substances (fuel etc), cleaning and pest control chemicals are stored in a designated area away from product. Post sorting/grading/packing: Benches and equipment are cleaned and sanitised (with food grade chemicals) Floors and walls are cleaned and sanitised (with food grade chemicals) All waste materials are removed from sorting/grading/packing area during work breaks or the end of each work day 3.2 Chemicals Used Purchased goods such as cleaning products can introduce food safety and quality problems into your business. Therefore all of these inputs need to be controlled. Please indicate below what cleaning and pest control chemicals you use. Product name Use (e.g. Detergent, Sanitiser, Hand Cleaner, Insecticide) Used for How they are mixed e.g. Sani Chlor Sanitiser/Destainer Sanitation of processing facility As per manufactures directions Page 10 of 14

12 3.3 Waste management Product which is unsuitable for human consumption (e.g. product affected by QX, out of time/temp specifications) Disposed of at a council waste facility Other (please specify) Waste packaging Disposed of at a council waste facility Other (please specify) Non-conforming product Disposed of at a council waste facility Other (please specify) 3.4 Insect and Vermin Management Contract pest control inspector: Yes No If yes, how often is the inspection conducted? And what is inspected? Conduct own pest inspection: Yes No If yes, how often is the inspection conducted? And what is inspected? 3.5 Maintenance Food handling equipment (e.g. packing equipment, refrigeration, etc.) should be designed, constructed, maintained and operated in a way that will reduce the chance of food becoming contaminated. Poorly maintained or damaged equipment may result in possible physical, chemical and biological contamination of food. Equipment Maintenance frequency Who carries out maintenance (Contractor/ Self-maintenance) e.g. Cool room Every 6 months Contractor Page 11 of 14

13 Section 4: Management of Process 4.1 Inputs and suppliers An oyster producer must take all reasonable measures to ensure that inputs do not adversely affect the safety or suitability of any products produced. Purchased goods such as packaging and ice can all introduce food safety and quality problems into your business. Therefore all of these inputs need to be considered. All packaging is to be stored in a clean, dry, vermin proof environment. Packaging must not be in direct contact with the floor. Where appropriate packaging should be of food grade classification. 4.2 Water and Ice Supply Please indicate the source of your water for each of the uses listed below. Usage Town supply Bore water* Tank water* Sea water (on lease) Rinsing/washing of premise and equipment N/A Rinsing/washing of product Production of ice N/A * (Requires testing, please provide details below). Please note that laboratory must be NATA accredited. What is tested (e.g. E.coli): Testing frequency: Treatment used to make potable: I will notify SFPQ immediately of any unacceptable Bore/Tank water results via notify@safefood.qld.gov.au Page 12 of 14

14 Section 5: Management of People An oyster producer should take all reasonable measures to ensure that seafood handlers handle oysters in a way that is not likely to compromise the safety or suitability of the oysters. An oyster producer should ensure that handlers have appropriate skills in seafood safety and hygiene. An oyster producer should take all reasonable measures to ensure that oyster handlers exercise personal hygiene and health practices that are consistent with food safety risks of the product being handled. 5.1 General Skills and Knowledge I have been an oyster producer for years I am an owner/operator I have undertaken a food handling course or other relevant courses (Please attach copies of any certificates) I employ staff and/or have assistants (family and friends) My employees/assistants have undertaken a food handling course or other relevant courses (Please attach copies of any certificates) If not, please detail induction/training undertaken 5.2 Personal Hygiene Prior to commencing any sorting/grading/packing I ensure that all personnel: Wear clean clothes when handling oysters Follow hand washing requirements Wear protective gloves Have bandages/dressings on exposed areas completely covered with a waterproof covering Other Page 13 of 14

15 Declaration: I will review my Food Safety Program (FSP) at least once every 12 months in order to ensure that it continues to reflect my seafood operations. I will also review my FSP at any time where my seafood handling activities change. If I identify a proposed amendment which affects a significant food safety matter, I will apply to Safe Food Production Queensland (SFPQ) to have the amendment to my FSP reviewed. I will provide SFPQ with microbiological, temperature and MBQAP (or equivalent) results if requested. I will inform SFPQ immediately of any out of specification results and/or proposal to conduct a trade withdrawal or recall. I understand that it is a condition of my accreditation to confirm the status of my oyster area(s) prior to harvesting. I understand that if I chose to harvest oysters whilst awaiting the outcome of sample results I must advise SFPQ via notify@safefood.qld.gov.au of the quantity of oysters that have been harvested. I declare that the information provided in this document is complete, true and correct in every detail. Accreditation holders name: Accreditation holders signature Date Page 14 of 14