Food Safety Risk Assessment Template

Food Safety Risk Assessment Template for Australia

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Key Requirements PROMPT example:

"I need a Food Safety Risk Assessment Template for our expanding restaurant chain with 15 locations across Victoria, with particular emphasis on allergen management and cross-contamination prevention, to be implemented by March 2025."

Document background

The Food Safety Risk Assessment Template is a critical tool designed to help Australian food businesses comply with their obligations under federal and state food safety legislation. This template should be used when establishing new food operations, reviewing existing food safety programs, or updating risk assessments in response to operational changes. It incorporates requirements from the Australia New Zealand Food Standards Code and state-specific food safety regulations, providing a comprehensive framework for identifying potential hazards, assessing risks, and implementing appropriate control measures. The template is structured to align with HACCP principles and includes sections for documenting critical control points, monitoring procedures, and corrective actions, making it suitable for various food business types while ensuring regulatory compliance.

Suggested Sections

1. Business Information: Details of the food business, including business name, location, contact information, and scope of operations

2. Process Description: Detailed description of food preparation processes, including flow diagrams and step-by-step breakdowns

3. Product Description: Information about food products, including ingredients, intended use, packaging, and target consumers

4. Hazard Identification: Systematic identification of biological, chemical, and physical hazards at each step of the process

5. Risk Assessment Matrix: Framework for evaluating likelihood and severity of identified hazards

6. Control Measures: Detailed preventive measures and controls for each identified hazard

7. Critical Control Points (CCPs): Identification and monitoring of critical control points in the process

8. Monitoring Procedures: Specific procedures for monitoring CCPs and other control measures

9. Corrective Actions: Prescribed actions to be taken when monitoring indicates a deviation from critical limits

10. Verification Procedures: Methods to verify that the food safety system is working effectively

11. Record Keeping Requirements: Documentation requirements and record-keeping procedures

Optional Sections

1. Allergen Management: Required when the business handles or processes known allergens

2. Temperature Control: Needed for businesses dealing with temperature-sensitive foods

3. Foreign Matter Control: Required for businesses with significant risk of physical contamination

4. Supplier Assessment: Important for businesses relying on external suppliers

5. Transportation Controls: Required when food transportation is part of the business operations

6. Cleaning and Sanitation: Detailed section required for complex food processing operations

7. Staff Training Requirements: Detailed section needed for larger operations with multiple staff

8. Recall Procedures: Required for manufacturers and larger food businesses

Suggested Schedules

1. Schedule A: Risk Assessment Templates: Blank templates for conducting risk assessments

2. Schedule B: Monitoring Record Templates: Templates for daily/weekly monitoring activities

3. Schedule C: Temperature Log Templates: Templates for recording temperature monitoring

4. Schedule D: Cleaning Schedule Templates: Templates for cleaning and sanitation records

5. Schedule E: Incident Report Forms: Templates for recording food safety incidents

6. Schedule F: Corrective Action Records: Templates for documenting corrective actions

7. Appendix 1: Hazard Database: Reference list of common hazards and control measures

8. Appendix 2: Legislative Requirements: Summary of relevant food safety legislation and requirements

9. Appendix 3: Contact List: Emergency contacts and relevant authorities

10. Appendix 4: Glossary: Definitions of technical terms and abbreviations

Authors

Alex Denne

Head of Growth (Open Source Law) @ tiktok��˰� | 3 x UCL-Certified in Contract Law & Drafting | 4+ Years Managing 1M+ Legal Documents | Serial Founder & Legal AI Author

alex.den.21@genieai.co

Relevant legal definitions

Clauses

Relevant Industries

Food Manufacturing

Food Processing

Restaurant and Catering

Food Retail

Food Distribution

Food Storage and Warehousing

Primary Food Production

Food Transportation

Institutional Food Service

Food Import/Export

Relevant Teams

Quality Assurance

Operations

Production

Food Safety

Compliance

Kitchen Operations

Regulatory Affairs

Health and Safety

Manufacturing

Research and Development

Relevant Roles

Food Safety Manager

Quality Assurance Manager

Operations Manager

Production Manager

Kitchen Manager

Compliance Officer

HACCP Coordinator

Food Safety Supervisor

Quality Control Specialist

Risk Assessment Officer

Health and Safety Manager

Production Supervisor

Executive Chef

Facility Manager

Regulatory Affairs Manager

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