Monitor the implementation of quality and food safety programs

Introduction

FPT Foods has an excellent reputation for the quality of its products. It has stringent controls in place to make sure everything produced meets the quality and safety standards demanded by its customers and the law.

This week Phil and Salena are working at the FPT division, Ragu. Ragu makes sauces, such as pasta sauces and casserole bases. Follow the steps below to help them learn about how the company monitors its quality and food safety programs.

	Read the orientation guide If you have not already done so, read the This will show you how to use key features of the Toolbox.
	Create your learning plan If you have not already done so, This which will show you which jobs you need to do and which ones you can skip.
	Read about the fundamentals of quality and food safety programs If you are new to quality and food safety programs, or would just like a refresher, take a look at the
	Work through the job list Using your learning plan as a guide, complete the jobs listed below. To help you keep track of your progress you might like to tick off each job on your learning plan as you complete it.

Job list

Job 1: Ensuring hazard controls work properly

Job 2: Ensure others meet quality/food safety requirements

• Step 1: Communicating up-to-date information
• Step 2: Communicating hazard and risk control information
• Step 3: Checking workers know safety and quality control measures
• Step 4: Identifying mentor support available
• Step 5: Addressing training needs
• Job summary

Job 3: Monitor food quality and safety programs

• Step 1: Ensuring procedures are clear, documented and followed
• Step 2: Addressing deviations from procedures
• Step 3: Ensuring behaviour follows policies and procedures
• Step 4: Reporting quality or safety hazards
• Step 5: Recording information
• Step 6: Maintaining housekeeping standards
• Job summary

Job 4: Take corrective action

• Step 1: Responding quickly
• Step 2: Investigating hazardous events
• Step 3: Preventing recurrence
• Job summary

Job 5: Maintain quality and food safety

• Step 1: Removing and reporting processes that threaten quality/food safety
• Step 2: Conducting risk assessments
• Step 3: Putting control measures in place
• Step 4: Reporting shortcomings in control measures
• Step 5: Fixing or referring quality/safety matters
• Step 6: Telling the workgroup about quality/safety matters
• Step 7: Reviewing records
• Job summary

When you have completed all of these jobs, contact your trainer to discuss your assessment.

You can then return to the home page and select another unit to start work on.

 

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