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Victoria University *
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BSBINN601
Subject
Information Systems
Date
Nov 24, 2024
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docx
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Updates to the food safety program.
The food safety controls in place:
This includes the procedures for handling, storing, and preparing food, as well as the cleaning
and sanitizing practices. Discuss the issues identified in the audit and brainstorm solutions.
For example, if the audit found that food was not being stored at the correct temperature, a
solution could be to install new, more accurate refrigeration units or to implement more frequent
temperature checks.
Review the policies and procedures: This includes the product specifications, monitoring
systems, and record-keeping processes. Discuss how these can be better controlled. For
example, if the audit found that record-keeping was inconsistent, a solution could be to
implement a digital record-keeping system that automatically logs data and sends alerts if logs
are not completed.
Review the monitoring processes: This could involve updating the procedures for monitoring
food safety controls, or it could involve updating the forms used to record monitoring data.
Identify the training needs: Based on the audit findings, identify any areas where staff training is
needed. For example, if the audit found that staff were not following proper handwashing
procedures, a hand hygiene training program could be implemented. Discuss how to organize
this training, such as by scheduling regular training sessions or by bringing in an external trainer.
Make amendments to the food safety program: This could involve updating the procedures,
implementing new monitoring systems, or scheduling training sessions. Ensure that all changes
are clearly documented and communicated
Remember, the goal of revising the food safety program is to address the issues identified in the
audit and to improve food safety practices. It's important to involve all staff in this process, as
they are the ones who will be implementing the changes on a daily basis
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