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发表于 2012-11-10 09:51:00
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本帖最后由 vipcc 于 2012-11-10 11:11 编辑 ' T0 i, Y! ?$ J+ P. e' U
雨琳 发表于 2012-11-7 00:27 , H9 M5 _: ~4 c8 e6 p
属于墨尔本的自家小厨正式开业啦！& D9 H" O" P5 D
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小厨经营主要 ...
( _$ X4 G, K0 I0 ]% K$ k没有食品卫生资格认证就敢卖食品. 缺少政府管理监察的家庭厨房在澳洲是违法的! 立刻举报你的联系方式，地址 !( k+ e# f/ s, M+ x6 g8 }
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你的广告销售模式已经 breached Food safety laws了，Food safety， Local council和警察会来调查你的！ 广告地址截图留证 ！, q& ]: B5 U0 R, N6 H0 w
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What is a Food Safety Supervisor?
% ?+ k4 M% N# i5 \A Food Safety Supervisor is a person who:- K, y' L% `; C& E/ |9 a- f2 y1 p( S
~ holds an FSS certificate that is no more than five
* u- W7 r' f0 K" j# vyears old, and
( x. o2 H% @s* d7 S0 [1 w/ l~ is not an FSS for any other food premises or any % X5 h; E$ n1 V" Y
other mobile catering business, and
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food and to ensure that the handling is done safely.0 b: W2 r6 E3 c4 E2 v
A person holding an FSS certificate will know how to " J1 d7 C: Q" V# J
recognise, prevent and alleviate the hazards associated
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Food safety requirements
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! a; ^& J5 m$ Q1 XThere are several requirements which food businesses must undertake. These include food businesses:
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notifying the local and state government of the operation of a food business,3 D* C% `. a; @! J
nominating a food safety supervisor,) P0 G2 V% G/ u( w4 |
implementing a food safety program, and8 K: QY& Q% b: ]9 B9 n7 J( r
allowing inspections of food and premises by qualified environmental health inspectors.+ p* S0 m3 p2 J* [
Local council health inspectors may report a food business for unsafe food premises or procedures and have it listed on the Food Authority “Name and Shame” register. All staff who work in a hospitality business must be aware of their individual food handling obligations to keep food safe and protect it from contamination.4 o# sR2 h8 g* Y
, c4 [- Y+ a. d$ T6 LFood notifications: x9 U- V% q9 b% W% }2 f% B6 U$ d
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All food businesses must notify the Food Authority of their food business and complete a “Food Business Notification”. The Food Authority issues a food business reference number and maintains a register of all active food businesses in. Registering a food business to operate is a requirement under the national food safety standards and there are fines for business owners for not complying.( z: I- T1 h: B
?+ F+ |. M1 k) \M( JAll food businesses must also comply with the relevant food standards and food act and regulations.+ K- m6 e) {7 z! ~) _( M* g
+ {! c! R2 t1 f* b7 ^8 XSome high risk businesses also need to apply for an additional Food Authority licence, such as those processing meat or seafood.7 y4 M. D0 @% d
' W* v, n( L+ W6 W# M3 m+ WFood safety supervisor% E5 X3 e: b/ \; @8 Z% l7 ^; f
( H( T3 D3 x% L0 g5 MEach business serving and retailing food which is:
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ready to eat
6 h& D8 H% p/ I: Mpotentially hazardous, and
" A1 ^. j3 }! n" H& n3 |( Snot sold and served in its package+ p3 Y! _+ T1 Z2 y" F# |
must nominate a qualified food safety supervisor.3 N8 `2 C* l% ^O% Z9 `
+ X7 W9 F9 g/ z# ~. s" B/ [" u7 u' MThis includes restaurants, cafés, takeaway shops, caterers, bakeries, pubs, clubs, hotels, temporary premises (e.g. food market stalls), mobile food vendor, supermarket hot food sales and accommodation venues.0 YY, @+ t1 _]O9 W0 n
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The food safety supervisor is the person in the business who has completed specific training and is qualified with the skills and knowledge to handle food safely. The food safety supervisor has the authority to implement and supervise appropriate food safety procedures. All staff should be trained by the food safety supervisor to follow the procedures and routines which keep food safe within that business.
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; c% e\# E2 S" O; GHealth inspections
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`3 ?# n: M3 _7 |! nFood safety standards, laws and regulations are enforced by the state or local government. A food business can be inspected by an Environmental Health Officer (EHO) at any time. Environmental Health Officers can audit the business’ food safety plan, inspect food processes and premises, collect samples of food for testing and issue penalty infringement notices. If a business fails to comply with the findings and requests for improvement or repairs, an officer can order the business to stop preparing and selling food.D; F2 i3 e3 P% d5 [
! h' o% t6 D4 B' J( O9 t4 R5 y5 t“Name and Shame” register$ c1 W. G# E* Oh1 C3 \4 W
C5 `( ^2 G" f2 T+ q8 r5 VThe Food Authority publishes lists of businesses that have breached or are alleged to have breached Food safety laws. Businesses or individuals are included on the Food Authority “Name and Shame’ register if they have been issued with a penalty notice by a local council or food authority environmental health officer for an alleged food safety offence. The business remains identified on this list for twelve months.0 }$ L8 e3 i) g0 i( c7 [
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Food safety program& g* B, V. V# h$ O& @' p
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Businesses which offer food for sale should develop a food safety program. This documented plan and program outlines the practices and procedures which each business will adopt to ensure the food is handled in a safe manner.
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4 m, n5 Z* f* z( `Most food safety plans adopt the H.A.C.C.P. (acronym for Hazard Analysis Critical Control Point ) principles which are a system of identifying and controlling hazards and critical points of control, following the food items through the food production and preparation processes. Each food safety program must be adapted to fit the individual business operation, products, and market requirements, and to ensure all potential food safety hazards are identified and controlled.
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Not all businesses are required to have a food safety plan which follows the twelve steps of a H.A.C.C.P based program, but all businesses must have a program with a series of steps or activities, which are implemented to ensure that safe food practices are followed.' ~. E3 V: ?$ m6 v2 N
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2012-11-10 10:04
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2012-11-10 10:09
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