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Food Safety Supervisor

SITXOHS002A - Follow workplace hygiene procedures

Jason Ford

on 13 June 2013

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Transcript of Food Safety Supervisor

Session One
Basic Hygiene


At the completion of this session you should:

Know your obligations as a Food Safety Supervisor under the Food Act 2006

Understand & apply correct food handling techniques within your food business
Why are you doing this course?

In 2007 and 2008, Queensland Health issued two Fact Sheets:

Fact Sheet 18: Food Safety Supervisor
Fact Sheet 19: Food Safety Supervisor Update.

Let’s look at a summary of these Fact Sheets
Why is a Food Safety Supervisor important for my food business?

A Food Safety Supervisor will add an onsite level of protection for day-to-day food safety as they have the experience or expertise relevant to the licensable food business and are able to supervise and give directions about food safety to persons in the food business. Additionally, the presence of a Food Safety Supervisor at the food business is important for being contactable by both Local Government and persons who handle food in the food business.
Who is required to have a Food Safety Supervisor?

Under the Food Act 2006, all licensable food businesses are required to have a Food Safety Supervisor. There are some food businesses that sell food which are not required to be licensed under the Food Act 2006 including the majority of community non-profit organisations such as sausage sizzles and cake stalls and other food businesses only selling low risk foods such as soft drinks or not potentially hazardous biscuits or cakes.
For further information relating to licensing requirements under the Food Act 2006, contact your relevant Local Government.
Who can be a Food Safety Supervisor for my food business?

The Food Safety Supervisor for a food business may be the proprietor or an employee, provided they meet the requirements of a Food Safety Supervisor prescribed in the Food Act 2006. In the circumstance of a small food business, it may be appropriate that the owner is the Food Safety Supervisor.
A Food Safety Supervisor, for a food business is a person who:

Knows how to recognise, prevent and alleviate food safety hazards of the food business; and

Has skills and knowledge in matters relating to food safety relevant to the food business; and

Has the authority to supervise and give directions about matters relating to food safety to persons who handle food in the food business

Current statistics identify increasing numbers of reported food poisoning cases in Australia. A large majority of these cases stem from incorrect food handling and hygiene procedures within the food industry.

Many employees within the food industry lack formal qualifications and may not have received any food safety and food hygiene training.

Under the Food Safety Standards, a food business must ensure that persons undertaking or supervising food handling operations have the necessary skills and knowledge in food safety and food hygiene matters relevant to their work activities.
Why Is Hygiene Important

It prevents the outbreak/spread of food-borne disease

It helps maintain a clean, physical appearance of the establishment

It is a legal requirement

It produces more streamlined processes and less waste
60-80% of all cases come from commercial food premises.

It is also estimated that between 500,000 and 1 million cases of food poisoning occur in Queensland per year. Of these cases, only 7,250 were actually reported to health authorities. As can be seen, the official statistics of food poisoning cases are unlikely to show the true extent of the problem because so many cases go unreported.
Why Does Food Poisoning Occur?

Not washing fruit and vegetables

Improper temperature controls



Improper cleaning
Three Areas of Hygiene

Hospitality establishments must adopt procedures and policies to encompass a wide range of activities and jobs. These policies need to address the following areas:

Personal hygiene

Food hygiene

Kitchen hygiene
Who Is Most At Risk?

Some customers are more at risk of food poisoning than others. People who are generally more at risk include:


Pregnant women

The young

People with immune deficiencies

People with serious food allergies
Which Foods Are Dangerous?

Some foods are more hazardous than others as they provide optimum living conditions for microorganisms.

The following foods are samples of potentially hazardous foods:

Raw and cooked meats
Dairy products
Rice and pasta
Eggs and high protein foods
What Are My Legal Requirements

Food legislation

Food Act 2006 – ensures that food for sale is safe and suitable for human consumption; prevents misleading conduct relating to the sale of food; and applies the Food Safety Standards Code. Found at: www.legislation.qld.gov.au
Enforcement Of The Legislation

The Federal Government enacted national standards and laws, regarding food safety, then distributed them to each State and Territory.

The State and Territory Governments implemented these standards and laws as legislation.

Local Government enforce the legislation by communication directly with licensable food establishments, conducting inspections and issuing fines etc.
Environmental Health Officers (EHOs)

Formerly known as health inspectors, an EHO is a qualified person authorised to conduct inspections of food premises to ensure compliance with food legislation. An EHO has the following authority and roles:

The right of entry
The right of inspection
They process food license applications
They investigates food-related complaints
They enforce food legislation
They consults with food businesses
They provide food safety education and training for food handlers
Costs associated with food poisoning

To the food business
Bad reputation
Loss of revenue
Business closure
Legal action, fines and penalties

To the Consumer/economy
Productivity loss
Work absenteeism
Medical expenses
Hardship and suffering
Permanent disability
Why Is Personal Hygiene and Health Important?

Hospitality workers must maintain a high level of personal hygiene and hygienic work practices.

Examples of good personal hygiene:
Shower/bathe daily
Shave (if required)
Use shampoo, and conditioner
Brush hair prior to work
Tie hair back and cover
Minimal make-up or excessive jewellery
Nails short, clean and no nail polish
Cuts and abrasions covered
Wear appropriate clothing i.e. a uniform
Examples of good hygiene practices

Keep all foods covered until use.

Keep raw and cooked food and old and new food separate at all times.

Use separate equipment and utensils when preparing raw meats, poultry and seafood.

Clean and sanitise all equipment, utensils and food contact surfaces.

Store all chemicals separate to food.
Not eating over food or food contact surfaces

Avoid touching your face, hair and other parts of your body

Not coughing or sneezing over food or food contact surfaces

Not tasting food with your fingers or “double-dip” with a spoon

Change gloves frequently.

Not handling food when you are ill
What If I’m Sick?

If you are aware that you have a contagious illness such as flu, hepatitis, gastroenteritis etc. you must stay home to avoid contaminating food and/or infecting others.
Even if you have a cold inform your supervisor.

Do not return to work until at least 48 hours after the symptoms have ceased

Always seek advice from a medical professional.
How Does Food Get Contaminated?:

There are three main types of hazards that have the potential to contaminate food. They are:

Chemical – bleach, caustic soda, detergents, pesticides, etc.

Physical – (foreign objects) – metal, glass, wood, plastic, hair, etc.

Microbiological – bacteria, moulds and viruses

Control of these food hazards is essential to minimise the risks of contamination and associated food poisoning.
Chemical contamination


Cleaning agents

Excessive metals

Excessive food additives
Physical contamination


Cockroaches etc


Glass, wood splinters, metal shavings


Paper, alfoil or cling wrap


Microbial contamination

Bacteria are microscopic life forms that live on and in our bodies and throughout the natural world. They are often referred to as “germs”. Bacterial food poisoning is responsible for the majority of food poisoning cases in Australia. Of the many different types of bacteria only a small number are responsible for food poisoning and these are known as pathogenic or harmful bacteria.
To survive, bacteria require four main conditions to be present:

Temperature (warmth)

To a lesser degree, oxygen and pH level play a role in bacterial growth.

Given these conditions, bacteria will multiply by dividing in two every 10-20 minutes. If given sufficient time, a few bacteria will multiply to such an extent that there are enough present to cause food poisoning.
Types if Microbes

Viruses (e.g. Norwalk virus)

Fungi (moulds and wild yeasts)

Protozoan (e.g. giardia)

Algae (phycointoxication)

Bacteria (eg. Campylobacter
All of these microbes can be found anywhere and all can potentially contribute to food poisoning.

Cross-contamination occurs when food becomes contaminated with bacteria from another source. Bacteria can be transported by hands, utensils, food contact surfaces, equipment, tea towels and cleaning cloths, raw food, pestsand animals.

Common examples of where cross-contamination can occur include:

Handling food with unclean hands
Using knives, utensils and equipment that are not clean and preparing food on unclean food contact surfaces (e.g. chopping boards, benches)
Blood dripping from raw foods onto foods stored below
Storing raw food with cooked foods
Storing uncovered food
Wearing kitchen uniform on the way to work.
Bacterial food poisoning

How do bacteria enter food premises?

Food poisoning bacteria come from five main sources:

Food handlers – on the hands, ears and nose, and in hair and the throat; also in cuts, pimples and boils.

Raw foods – in meat, poultry, shellfish and vegetables.

Pests and animals – in and on rats, mice, flies, cockroaches, dogs and cats
Air and dust - millions of microscopic particles of food and other debris carry food poisoning bacteria which can settle on uncovered food.

Food waste – bacteria from food waste can contaminate food if the waste is not cleaned up and disposed of correctly.
It is important to note that water can also carry food poisoning bacteria and therefore it is a requirement of the Food Safety Standards that all food premises use water that is suitable for human consumption (potable) for all food-related activities conducted on the premises
Poor temperature control of food frequently leads to food poisoning. The problems are usually caused by:

Preparing food too far ahead of sale or service and keeping it at room temperatures

Leaving food at room temperature instead of chilled

Cooling food too slowly

Re-heating food inadequately

Under-cooking meat and poultry

Thawing frozen food insufficiently

Holding hot food at temperatures below 60°C
Food Poisoning Symptoms

A food-bourne illness can come on as quick as a few hours after ingestion, or as slow as a few days later. Common food poisoning symptoms include:

Abdominal pain

In the worst cases these symtoms may be fatal.
How Can Food Poisoning Be Prevented

Some of the simplest was are to avoid the ‘Dangerzone’. Minimise the time that potentially hazardous foods spend between the temperature range of (5°C and 60°C).

Keep cold food cold at 5°C or colder.
Keep hot food hot at 60°C or hotter.

Follow Food Safety Programs and Standard Operation Procedures.

Understand the ‘Catering Cycle”.
The Catering Cycle

As food travels through a food business from receiving to serving, food handlers must use correct handling procedures to control the hazards that the food is exposed to along the way. To minimise the risk of food contamination we need to look at all steps involved in food preparation and sales. This is referred to as the catering cycle and all the steps are listed as followed:

Ensure you have clear product specifications and good standards for quality.

Purchase food from suppliers that have a good reputation, is consistent, HACCP accredited and reliable.

Don’t over order – too much stock

Check temperatures of all potentially hazardous foods on delivery.

Check for deteriorated such as frozen food thawing or damaged packaging.

Check for obvious signs of contamination.

Check use-by/best before dates.

Canned foods are to show no dents or protrusions.

Milk products should be normal shape e.g. yoghurt containers not bloated.

Check for separation of cooked and raw food items.

Store at the correct temperature: between 0°C to 4°C for fresh, below -24oC to -18°C for frozen and above 60°C for hot food. Dry goods between 14oC and 20oC.

Ensure that all foods are covered during storage.

Separate food types, e.g. use separate sections for fruit and vegetables, meat, seafood, dairy etc.

Separate raw from cooked foods, and old from new foods.

Store raw foods such as meat, poultry and seafood in containers on the bottom shelf of the coldroom or fridge.

Rotate stock (first in, first out).

Follow correct personal hygiene procedures.

Wash peel and rewash such as vegetables.

Ensure that all work surfaces, utensils and equipment are cleaned thoroughly.

Avoid cross-contamination.

Don’t prepare food too far in advance.

Do not leave food in the danger zone for more than 1 hour

Ensure that cooking utensils and equipment are thoroughly clean.

Ensure that the correct internal temperatures are achieved by using your probe thermometer.

Reheat food rapidly to 60°C or above (limit the time in the danger zone).

Ensure correct internal temperatures are achieved by using your probe thermometer.

Never reheat food in a bain marie or hot box.

Obey the 2hour/4hour rule. Cool food to 21oC within 2 hours and then to below 5oC within another 4 hours

Cool food in small batches in shallow containers.

Ensure that hot food is well-ventilated during cooling to allow the circulation of cold air around the item.

Conduct temperature checks with your probe thermometer.

Cover only when cooled thoroughly.

Thaw foods in the cool room or fridge on a drip tray or in a container.

Thaw only small food items in the microwave, then cook and serve immediately.

Always ensure thorough defrosting.

Never thaw food at room temperature.

Never thaw food in water.

Never re-freeze thawed food.

Displaying – protect food from contamination and keep potentially hazardous foods under temperature control.
Holding – (bain maries, pie warmers and hot boxes)

Pre-heat hot holding equipment before adding the hot food.

Ensure food is above 60°C before putting in the bain marie, pie warmer or hot box.

Ensure that the temperature of the food is maintained above 60°C during hot holding.

Conduct regular temperature checks with your probe thermometer

Protect food from contamination and keep potentially hazardous foods under temperature control.

Food serving

Follow correct personal hygiene procedures.

Ensure that all plates and utensils are thoroughly clean and not chipped, cracked or broken.

Always check the temperature of foods to make sure they are thoroughly cooked. Use a metal-stemmed numerically scaled thermometer, accurate to plus or minus 1oC.
Sanitise the thermometer before each use with a sanitising solution or hot water above 70oC.

Check food temperature in several places, especially in the thickest parts. To avoid getting a false reading, be careful not to let the thermometer touch the pan, bone, fat, or gristle. For poultry, insert the tip into the thick part of the thigh next to body.
When should you wash your hands?

Before commencing or resuming work

After using the toilet

After smoking

After handling rubbish

After using a handkerchief or tissue
After touching your hair or face

Before and after handling raw foods

Before handling cooked foods

After any cleaning tasks
Hand washing facilities – A separate hand washbasin is required exclusively for the purpose of washing hands. By washing hands in the food preparation and dishwashing sinks, cross-contamination of food and utensils could occur.

The hand washbasin is to remain accessible and clean at all times. The hand wash facility must be provided with warm potable water, soap, disposable towels and a waste bin for used towels.
Wearing gloves – cross-contamination can still occur even when you are wearing gloves. If you wear gloves when handling food, follow these procedures:

Change gloves regularly – as often as you would need to wash your hands

Change gloves if they become ripped or torn

Change gloves before and after handling raw foods

Always wear a glove over any bandaged cut or wound to the hand.
How to Wash Your Hands Correctly

Step 1: Remove watch and rings. Rinse your hands and wrists under warm running water.

Step 2: Apply antibacterial liquid soap from the dispenser.

Step 3: Lather hands in a circular motion around wrists, backs of hands, palms of hands, and between fingers for no less than 20 seconds.

Step 4: Under warm running water, rinse off soap suds from wrists down to the finger tips.

Step 5: Dry hands twice with disposable paper towel, and use the paper towel to turn off the taps.
Poor pest control

Common pests found in food premises include:

• Rats and mice

• Flies

• Cockroaches

These pests can carry food poisoning bacteria and may also cause physical contamination of food with their droppings, eggs, fur and dead bodies.
Pest Control
Pest control – four basic rules:

Keep pests out – Seal all gaps and holes and install fly screens on all windows and doors.

Starve pests out – Keep food premises clean to prevent pest attraction.

Throw pests out – Conduct regular pest inspections or services.

Report pest activity – Notify your supervisor of any pest sightings or evidence of activity.
Facts about flies

Australia has one of the densest populations of flies in the world. They are Queensland’s most common pest.

Flies can carry the following diseases: typhoid, tuberculosis, conjunctivitis, hepatitis, dysentery, and many more.

Flies have a sucking-sponge for a mouth. They use this to vomit saliva onto the food, which helps dissolve it before sucking it up. Flies often come to our food after they have been feeding somewhere else, such as on animal droppings, or at the local rubbish tip. They bring all the bacteria they pick up, and leave them, with some saliva, on our food.
Waste management
Place waste in plastic lined bins and remove waste bins as required.

Empty and clean waste bins regularly.

Ensure that all external bins are covered and keep waste areas clean to protect from pests and birds.
How To Clean and Sanitise Your Kitchen

Dry scrape and wipe the surface of any visible dirt, grime and food residue

Soak with hot clean water to loosen any dried or caked on residue

Scrub all surfaces with hot soapy detergent water

Rinse off all detergent with clean hot water, allow to air dry.

At this point apply an appropriate sanitiser – follow manufacturers instructions.

This basic method applies to all kitchen surfaces
When washing food equipment and utensils without a dishwasher, follow these procedures:

Wear rubber gloves to protect your hands from the hot water and chemicals.

Remove food particles by scraping or soaking if required.

Wash using hot water and detergent – change the water if it becomes cool or greasy.

Rinse in very hot water (above 80°C) and leave to soak for 30 seconds.

Either drip-dry or use a clean tea towel to reduce the risk of cross-contamination.
A cleaning schedule should describe:

What is to be cleaned?

Who is responsible?

When should it be cleaned (the frequency)?

How is it to be cleaned (cleaning instructions)?

A cleaning schedule can’t guarantee safe food, if staff don’t follow it.
Cleaning Schedules

All establishments, regardless of size require Material Safety Data Sheets (MSDS), which lists valuable information about all chemicals stored and used on the premises.

They are required under law
A pro-active approach to food handling

The following pro-active measures can be adopted by food handlers to minimise the risk of food poisoning:

Report or prevent any suspected breaches of food safety
Report all evidence or sightings of pest activity
Conduct regular temperature checks of potentially hazardous foods with your probe thermometer
Implement a cleaning schedule
Obtain and read a copy of the Food Safety Standards
Encourage other food handlers to attend food safety training programs like this one
Be aware food hazards are everywhere, so don’t give them any opportunity to contaminate food.
Always remember – prevention is better than cure.

It is essential that food handlers have an understanding of the process that enables food poisoning to occur and the correct food handling procedures to ensure that all food produced is safe to eat.

For this reason, food safety is vital in the fight to decrease the incidence of food-related illness in our community
Food Safety Supervisor with Jason Ford
Session Two
Implement Food Safety
This session describes the performance outcomes, skills and knowledge required to handle food safely during the storage, preparation, display, service and disposal of food within a range of service industry operations. It requires the ability to follow predetermined procedures as outlined in an organisation food safety program.
What Is HACCP?

HACCP, or the Hazard Analysis Critical Control Point system, is a process control system that identifies where hazards might occur in the food production process and puts into place stringent actions to take to prevent the hazards from occurring. By strictly monitoring and controlling each step of the process, there is less chance for hazards to occur.
Why is HACCP Important?

HACCP is important because it prioritises and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the food service industry can better assure consumers that its products are as safe as good science and technology allows. By reducing foodborne hazards, public health protection is strengthened.

HACCP is not new. It was first used in the 1960s by the Pillsbury Company to produce the safest and highest quality food possible for NASA astronauts in the space program.
Explanations of the Seven Principles

Principle 1: Conduct a hazard analysis

Determine the food safety hazards and identify the preventive measures that can be applied to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
What is a hazard?

A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of control

What kind of hazards exist ?

Physical hazard control procedures

Visual inspection of foods
Decanting of foods away from preparation area
Through cleaning of work surfaces
Correct waste disposal
Good personal hygiene
Coloured bandaids (preferably blue)
No temporary repairs to equipment
Covering of food
Removal of glass from kitchen
There are seven principles:

Principle 1: Conduct a hazard analysis

Principle 2: Identify critical control points (CCP)

Principle 3: Establish critical limits for each CCP

Principle 4: Establish critical control point monitoring requirements

Principle 5: Establish corrective actions.

Principle 6: Establish record keeping procedures.

Principle 7: Establish verification procedures for ensuring the HACCP system is working as intended
Chemical hazard control procedures

Training of staff
MSDS – Material Safety Data Sheets
Correct storage of chemicals away from food
Clearly labelled chemical containers
Not using food containers for the storage of chemicals
Ensuring no chemical residues are left on food contact surfaces and equipment
Chemical supplier audits
Certificate of quality from chemical suppliers
Microbiological hazard control procedure

Purchase and delivery – use reputable suppliers

Storage – store at correct temperatures, cover/wrap foods, separate raw/cooked, stock rotation

Preparation – limit the time food is at room temperature during preparation, use clean equipment, good personal hygiene

Cooking – cook food entirely, i.e above 60oC
Observe the 2/4 hour rule: cool from 60 – 21oC within 2 hours and from 21 – 5oC within 4 hours

Hot holding & service – keep food above 60oC, use clean equipment, keep food covered

Cold service – keep cool below 5oC, use clean equipment, keep covered

Thawing – implement safe thawing practices
How is a hazard analysis conducted?

At every step of the catering cycle, all hazards are considered and assessed according to risk and likelihood of causing illness

The analysis could be conducted by anyone with skills and knowledge of food safety and hygiene principles and knowledge of the food production process. This could be the Food Safety Supervisor.
Principle 2: Identify critical control points (CCP)

Identify the points in the process where hazards can be controlled or prevented.

By using a flowchart that lists the steps involved in preparing each potentially hazardous food.

You can then identify procedures to prevent, reduce, and eliminate recontamination hazards at each step you have listed.
In general, food service workers can reduce the risk of foodborne illness by:

Practicing good personal hygiene
Avoiding cross-contamination
Using proper cooking and cooling procedures
Reducing the number of steps involved in preparing and serving
(HACCP) system monitors the food service process to reduce the risk of foodborne illness. HACCP focuses on how food flows through the process – from purchasing through to serving.

At each step in the food preparation process, there are a variety of potential hazards. HACCP provides managers with a framework for implementing control procedures for each step. It does this through identification of Critical Control Points (CCP’s). These are prevention points in the process where bacteria or other harmful organisms may grow or food may be contaminated with other physical or chemical hazards.
A CCP is defined as:

A point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced.

Ask the question:

“What must be controlled to eliminate, prevent or reduce the risk of the hazard”?
Principle 3: Establish critical limits for each CCP

A critical limit is a specific limit of a control measure which makes something acceptable.

A critical limit must be specified for each control measure. Typical critical limits relate to:

Physical contamination
Chemical contamination
Other typical Critical Limits

The 2/4 hour rule: cool from 60 – 21oC within 2 hours and from 21 – 5oC within 4 hours
Cooking food above 80oC for 20 min to kill bacteria
Hot water @ a minimum 75oC for 15 seconds contact for hot rinse wash cycle
Keep food frozen between -24oC and -18oC
Visual observations such as dented cans, weevils in bags of rice, vermin infestation, torn packaging and use by dates
Principle 4: Establish critical control point monitoring requirements

Monitoring is planned sequence of measurements to determine wether a CCP is within the critical limits. Monitoring also provides and accurate record for future reference. Monitoring details include:

What to monitor

How to monitor

Where to monitor

When to monitor

Who is responsible for monitoring
Principle 5: Establish Corrective Actions

Corrective action is taken when a critical limit has been breached. In other words, the corrective action is implemented to make food safe.

For example: If a coldroom was not keeping food in storage below 5oC, the corrective action may be to immediately relocate hazardous foods to another fridge and have a repair person come and service the coldroom.
Corrective action will

Determine the seriousness of the non-compliance, i.e. what went wrong

Correct the non-compliance

Prevent the non-compliance from happening again

Promote keeping accurate records
Preventative Actions and SOP’s

Preventative action is following procedures or SOP’s (Standard Operating Procedures) to ensure Critical Limits are not breached or exceeded.

SOP’s are typically documented for each step of the process.

SOP for personal hygiene (washing hands)
SOP for how often to record temperatures of coldroom\
SOP for receiving goods
The benefits of SOP’s:

As documented mechanisms, they give guidance to help staff follow procedures

Can be used to demonstrate due diligence against prosecution

An effective training tool for new staff.
Principle 6: Establish record keeping procedures.

Keeping an effective documentation system is essential to the application of a HACCP system.

It provides evidence that procedures are in strict accordance with your food safety program.
What records should you keep?

Refrigerator temperature log
Hot display temperature log
Cold display temperature log
Cleaning record schedule
Food safety program
Approved food supplier list
Calibration records
Training records
Food recall records
Principle 7: Establish verification procedures for ensuring the HACCP system is working as intended

Verification of the HACCP plan should be conducted periodically to ensure that the plan is accurate and continually improving food safety.

Verification can be conducted in the following ways:

By a 3rd party external auditor or EHO

By taking samples of food for lab analysis
The benefits of Food Safety Program audits

Providing documented evidence of due diligence in managing food safety

Having an independent and objective review of the effectiveness of your operations

Identifying areas for improving and strengthening the system

Continually reinforcing awareness of food safety management
Types Of Audits
The compliance audit

The systems audit

The investigation audit

It is the responsibility of Food Safety Supervisors to have skills and knowledge of food safety procedures relevant to the operations of the food business they work in.

It is the responsibility of the Food Safety Supervisor to supervise all operations of all staff working within the food business and to ensure all staff are trained in food safety and hygiene practices.

If a business has a Food Safety Program, the Food Safety Supervisor will be responsible for the implementation, maintenance & documentation of the food safety program.
The Seriousness Of Food Poisoning

It is estimated that there are:

11,500 food poisoning cases per day

Over 5 million food poisoning cases per year

approx 120 deaths from food poisoning per year

Over $3 billion per year in associated costs.
Full transcript