Food Safety Policy
The Food Safety Policy defines Victorian Convention and Event Trust (VCET) objectives and demonstrates our commitment to our food safety management system and culture.
Our policy
Purpose
The Food Safety Policy defines Victorian Convention and Event Trust (VCET) objectives and demonstrates our commitment to our food safety management system and culture.
Application
This policy applies to all VCET employees and third-party contractors involved in the supply and management of consumable items.
Our policy
Purpose
The Food Safety Policy defines Victorian Convention and Event Trust (VCET) objectives and demonstrates our commitment to our food safety management system and culture.
Application
This policy applies to all VCET employees and third-party contractors involved in the supply and management of consumable items.
Food safety culture is about attitudes, behaviours and the priority given to food safety in an organisation. In a food business, it is how everyone (managers, employees) thinks and acts in their daily job to make sure the food they make or serve is safe.
In a strong food safety culture, people take responsibility, pride and care in producing safe food. They understand the importance of making safe food and the consequences of things going wrong. People have the right knowledge and skills and a genuine commitment to doing things the right way, every time.
Food safety culture starts at the top but needs support from everyone across the business. It includes not only food handlers, but also people involved in cleaning, maintenance, procurement, marketing, event planning, recruitment and other activities, as they contribute to the business’s food safety and culture too.
The Victorian Convention and Event Trust (VCET) is committed to achieving an incident-free food and beverage experience for its customers and people. The Victorian Convention and Event Trust (VCET) takes its duty of care seriously to produce and deliver goods and services free from risk and contamination.
The Victorian Convention and Event Trust (VCET) recognises its responsibility under the Food Standards Code - (Food Standards Australia New Zealand Act 1991 (Cth)), and Codex Alimentarius.
To maintain an Industry-leading safe food culture, all Victorian Convention and Event Trust (VCET) employees are appropriately trained and provided with the tools to complete their work safely and confidently. Victorian Convention and Event Trust (VCET) believes that all consumables supplied to our internal and external customers should be procured, handled, produced, transported, stored, and served in line with all legal prescriptions currently existing.
All food and beverage incidents are thoroughly investigated to ensure corrective actions are identified and continuous improvement occurs to remove the risk of a repeat.
The VCET’s HACCP (Hazard Analysis & Critical Control Point) Food Safety Plan is the standard that all VCET employees follow.
All Hazards that the HACCP principles cover can be classed into four categories: biological, physical, chemical and allergen.
Biological Hazards: include hazards from pathogens such as bacteria, mould, viruses and yeasts. Bacteria such as Salmonella and E-coli are present in many inputs and need to be managed carefully.
Physical Hazards: include foreign matter such as glass, metal, wood and plastic being left in food from the production process.
Chemical Hazards: can be caused through the misuse of antibiotics, contamination of sanitizers or cleaning agents, or environmental contamination from hydraulic fluids.
Allergen Hazards: can be transferred to a food due to cross–contamination during storage, preparation, or service.
The Food Safety Plan is regularly reviewed by the Food Safety Leadership Team and is internally and externally audited annually.
Considerations
Food Act 1991
Food Safety Standards Australia New Zealand code 3.2.2
CODEX Alimentarius General Principles of Food Hygiene CXC 1-1969
CODEX Alimentarius Code of Practice on Food Allergen Management for Food Business Operators CXC 80-2020
Definitions
Consumable: Items Refers to all food and beverage raw materials, including packaging (components of a product such as disposable cutlery, napkins, etc.).
Contamination: The introduction or occurrence of a contaminant into food (Microbiological, Chemical, Physical or Allergen) that causes harm or illness to a person.
Microbiological Contaminant: Microbiological hazards occur when food becomes contaminated by microorganisms found in the air, food, water, soil, animals, and the human body
Chemical Contaminant: Chemical hazards include cleaning agents, pest control substances, and environmental or agricultural contaminants.
Physical Contaminant: Physical hazards include foreign objects in food that can cause harm when eaten such as plastic, hair and glass etc.
Allergen Contaminant: Peanuts, Tree Nuts [Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pinenut, Pistachio, Walnut], Dairy, Lupins, Fish, Crustaceans, Mollusc, Lupins, Gluten [Wheat, Gluten, Barley, Oats, Rye], Soy, Egg, Sesame, Sulphites & others specific to individuals
References
External
Food Standards Australia New Zealand Act 1991 (Cth)
CODEX Alimentarius General Principles of Food Hygiene CXC 1-1969
CODEX Alimentarius Code of Practice on Food Allergen Management for Food Business Operators CXC 80-2020
Internal
HACCP Food Safety Plan VCET
Division Name - Operational Services
Department - Food & Beverage
Approved Date - 20/12/2023