HAZARDANALYSISFORHOMECAKEMAKERS

ANDGENERALHOMECATERERS

NameofBusiness:

Addressfromwhichbusiness
ordinarilyoperates:

Nameofowner/foodbusiness
operator:

Datethispackwasfirstcompleted:

ReviewDates:

Youshouldreviewthisdocumenteach
yearandamendwherenecessary,
particularlyifyoustartanewproduct
ortrynewmethodsofpreparation

Howtocomplete

All food businesses are required by law to have some sort of food safety hazard analysis to show
how they are producing safe food. The attached risk assessment can be used to meet this
requirementforsmallhomemanufacturers.

Youshouldexamineeachsafetypointinturnandcompletetherighthandcolumntoindicatehow
you,asthebusinessoperator,willensurethefoodyouproduceissafe.

There are extra boxes included at the end of each section should there be any additional hazards
specifictoyourbusiness,forexampleifyoualsoproducejamsandpreserves.

Monitoring

Some aspects of your food preparation will require monitoring, for example ensuring that an
adequatecookingtemperatureisachievedorthatyourfridgesarerunningatbelow5C.Oftenthis
willjustbeavisualcheck,butwhereyouneedtorecorddataasimpledailydiarywillbesufficient.

Traceability

Whereyousellproductstootherbusinessesyoumustbeabletotracethem.Youshouldconsider
whatlabellingandrecordkeepingisrequired.
 CrossContamination

Safetypoint Whyitiscriticalto WhatIdotomeetthis

foodsafety safetypoint:

Foodhandlersshouldwash Bacteriaanddirtcanspread
handsthoroughlyusingan fromthehandsoffood
antibacterialsoapbefore handlerstotheproductthey
commencingwork,andafter aremaking.
handlingpotentially
contaminatedfoodssuchas
eggshellsorrawvegetables
Cleanapronsorcleanclothing Dirtyoverallsorclothingcan
shouldbechangedintopriorto contaminatefoodwith
startingwork anythingfrombacterialtopet
hairs
Hairshouldbetiedbackand Loosestrayhaircan
excessivejewelleryshouldbe contaminatefoodandjewellery
removedpriortocommencing canentrapdirtandbacteria.
work
Foodhandlerswhoareorhave Somediseasesarecontagious
beenpoorlywithinthelast48 andcanbepassedonto
hoursshouldnothandlefoods. customersthroughhandling
Thisincludescoldsandflu. food.A48hoursymptomfree
policyisstrongly
recommended.
Youmayrequireabackupplan
toensureordersaremetwhen
youareoffsick.
Wherefinishedproductsare Crosscontaminationcanoccur.
storedinfridges,rawmeats
shouldeitherbestored
elsewhereoronthelower
shelves.

Finishedproductsand
ingredientsshouldbecovered
whilstinstorageorduring
transport
Finishedproductsshouldbe
wrappedinfresh,clean,non
toxicfoodgradepackaging
Freshrawvegetablesmustbe
washedbeforeservice
(particularlywherevegetables
aretobeeatenraw)
Coveringfoodsandingredients
willpreventthembecoming
contaminated.
Foodscanbecome
contaminated.
Vegetablescomefromthesoil
andoftenhavefertilizersadded
aspartofthegrowingprocess.
Bothcancontainbacteria
sufficienttocauseillness.


Safetypoint
Domesticpetsshouldbe
removedfromthefood
preparationareabefore
commencingwork
Domestickitchenequipment
andsurfacesmustbecleaned
andsanitisedpriortouse
Reusableclothsshouldbe
changedregularlyandwashed
atahighheat.
Alternativelysingleusecloths
canbeused.
Checkyourworkingareafor
anything,particularlysmall,
thatcoulddropintoyour
products.
Fridgeshelvesmustbecleaned
regularly
Theareausedforfood
preparationmustbegenerally
cleanandtidy,withno
evidenceofpestssuchasmice andlarderswherebagged
orflies
Cleaning
Whyitiscriticalto WhatIdotomeetthis
foodsafety safetypoint:
Animalscarrypotentially
dangerousbacteriaandcan
contaminateworksurfaces
withtheseandhairs
Bacteriafromrawmeatssuch
asuncookedchickenorbeef
cancontaminateworksurfaces,
fridgesandequipment,which Specifythetypeofcleaning
thencrosscontaminatefood. chemicalsused:
Bacteriacaneasilysurviveand
spreadfromcleaningcloths
ontofoodthatisbeing
preparedorworksurfaces.
Foodcouldbecomephysically
contaminated,posingariskto
customers.
Oftenfridgeshelvesbecome
inadvertentlycontaminated
withbacteriafromdairy
productsormeats.Thiscan
easilypassontohandsand
products.
Pestscancontaminatefoods
andingredients.Attention
shouldbepaidtodrystores
foodsmayattractpests.


Safetypoint
Ensurethatasatisfactory
cookingtemperatureis
achievedforyourproducts
Raweggproducts,suchas
somechocolatemoussesmust
beavoided(unlessyoucan
demonstratehowyouare
makingthemsafely)
Ingredientsrequiredchilled
storage(suchasdairyitems)
mustbekeptinsuitable
refrigeratedconditions,
between15C
Youmusthavesomemethodof
beingabletomonitorthe
temperatureinyourfridges
Ifyouareworkingoffamarket Bacteriawillsurviveandgrow
stall,orsimilar,ANDhave
productsthatrequire
refrigeration(suchasfresh
creamcakesorcheesecakes)
youmusthavesuitable
refrigerationavailabletokeep
productsatbelow8C.This
couldincludecoolboxesor
portablerefrigerators.
Cookingandtemperaturecontrol
Whyitiscriticalto WhatIdotomeetthis
foodsafety safetypoint:
Failuretoadequatelycookfood Pleasespecifythetypesoffood
canleadtothesurvivaland cooked:
growthofbacteria
Howwillyouknowwhethera
satisfactorycooking
temperaturehasbeen
achieved?:
Uncookedeggproductscan
carrySalmonellabacteria.
Cookingtheproduct
satisfactorilywilldestroythem.
Bacteriawillsurviveandgrow
infoodsofthistypewherethey
arenotrefrigeratedproperly.
Thisthenhasthepotentialto
causefoodpoisoning.
Indicateherehowoftenyou
willcheckyourfridge
temperature:
Willyouwritethe
temperaturesdown?
Ifyouareoperatingastall
infoodsofthistypewherethey indicateherewhatrefrigeration
arenotrefrigeratedproperly. methodsyouhave:
Thisthenhasthepotentialto
causefoodpoisoning.

Thereisanexemptioninlawfor Whatmethodshaveyougotfor
asingleperiodof4hoursfor checkingthetemperature
refrigeratedfoodstobeoutof throughouttheday?
temperaturecontrolwherethey
areforservice.Ifyouare
relyingonthisexemptionyou
mustbeabletodemonstrate
whenthefoodwasfirstputout
andwhatmonitoringyou
undertake.
Followingcooking,foodmust Allowingfoodstocoolslowly
bechilledassoonaspossible canallowthegrowthof
(within90minutesusually)and pathogenicbacteria.
protectedfromcontamination
duringthecoolingprocess Foodshouldbecoveredwhere
possibleorprotectedtoavoid
contamination
Ifyouareworkingonamarket Facilitiesforhandwashingwill
stallandsupplyopenfoods, enablepersonalhygienetobe
suchasslicesofcakethatare maintained
notprewrappedyoumusttake
alongasupplyofwaterand
cleaningmaterialsfor
handwashingandequipment.

Handgelsalonearenot
sufficient.

Other

Safetypoint Whyitiscriticalto WhatIdotomeetthis

Cateringpremisesshouldbe
usingGradeACateringeggs
Allergenssuchasnutsand
somedairyproductsshouldbe
usedinspecificbatchesand
avoidcontaminatingother
foods.
Wherefoodsarepreparedin
largequantitiesandthen
storedyoushouldhavesome
methodofbeingableto
identifytheirshelflife.This
includesfoodsplacedinthe
freezer.Usualmethodsinclude
datelabels.
foodsafety safetypoint:
Ungradedeggscanbefrom
flocksatriskofaviandiseases
andSalmonellawhichcan
contaminatefoodsproduced
withthem.
Somepeoplehavesevere
allergicreactionstoallergens
andcrosscontaminationmust
beavoided.
Stockrotationwillensurethat
foodsbeyondtheirsafeuseby
datearenotconsumed.