Food Safety Program Template

Section 1: HACCP Team

Name Role

Manager
In the role of Manager, you are responsible for ensuring the safety, quality, and legal compliance of all manufactured
products within the company.

Consultant As a Consultant, your expertise lies in advising client organizations to enhance business performance across various
areas such as operations, strategy, management, IT, finance, marketing, HR, and supply chain management.

Production Supervisor As a Production Supervisor, your focus is on coordinating improvements related to Behavior Based Safety, Quality,
and the HACCP plan. You engage and mentor employees, fostering their empowerment as team members.

RC- SITXFSA008-FSPT-V1.1 Page | 1

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 Quality Assurance Establish a quality assurance system aligned with the Codex General Principles of Food Hygiene, serving as the
primary control for food quality and safety. This allows the HACCP system to concentrate on critical control points.

As a Technician, your responsibilities include conducting Pre-Operational inspections of the cook side production floor
and equipment. Additionally, you monitor and record temperatures, ensuring cleanliness, housekeeping, and
Technician
sanitation across the facility.

RC- SITXFSA008-FSPT-V1.1 Page | 2

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

Section 2: Scope and purpose
HACCP, a comprehensive management system, addresses food safety by analyzing and controlling biological, chemical, and physical hazards. This
approach spans from raw material production, procurement, and handling, through manufacturing, distribution, to the consumption of the final product.
Incorporating rigorous measures at each stage ensures a robust framework for safeguarding food safety and quality. Additionally, continuous monitoring
and adaptation are integral components, allowing for a proactive response to emerging challenges in the food production process.

RC- SITXFSA008-FSPT-V1.1 Page | 3

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

Section 3: Product description and intended use
The HACCP team is tasked with creating a thorough description of every food product. This includes a comprehensive breakdown of ingredients,
processing methods, packaging materials, and other relevant factors contributing to the product's formulation. This detailed analysis aids in identifying and
addressing all potential hazards associated with the product. Moreover, the team's scrutiny encompasses not only current known risks but also a proactive
consideration of emerging threats, ensuring a robust approach to food safety. Regular updates to this product description further enhance the system's
adaptability to evolving safety standards.

RC- SITXFSA008-FSPT-V1.1 Page | 4

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

Section 4: Process flow chart

RC- SITXFSA008-FSPT-V1.1 Page | 5

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

Section 5: Hazard analysis

Q1. Is there a hazard at this step?

Q2. Is there an existing control measure for this hazard?
Q3. Is the step to eliminate or reduce the hazard to an acceptable level?
Q4. Could contamination/hazard become an unacceptable level?
Q5. Will an additional step eliminate or reduce the hazard to an acceptable level?

Process step Hazard Control measure Q1 Q2 Q3 Q4 Q5 CCP

HACCP empowers Packaging Individually wrapping each item stands as an Y Y Y Y Y Y

food packagers to initial imperative in the packaging process.
identify potential Expanding upon this, employing multiple layers
hazards, implement of packaging becomes crucial, emphasizing the
effective control selection of materials endowed with shock
measures, and resistance to ensure adequate cushioning.
assess the degree to Furthermore, incorporating packaging materials
which the hazard has that exhibit resilience against diverse climates
been eliminated or and contaminants enhances the overall
reduced to an protective capacity. A refined approach involves

RC- SITXFSA008-FSPT-V1.1 Page | 6

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 Process step Hazard Control measure Q1 Q2 Q3 Q4 Q5 CCP

acceptable level. prudent label usage, steering clear of excess

labels to maintain an optimal balance between
information dissemination and environmental
considerations.

The primary hazards Flammable For the optimal storage of bottles or cylinders, Y Y Y Y Y Y
linked to flammable an advanced protocol mandates their placement
and combustible in an outdoor setting. This designated storage
liquids include the area should be fortified with a secure perimeter,
risk of explosion and featuring a lockable gate to ensure controlled
fire. access. Prominent warning signs must be visibly
displayed, serving as a preemptive alert.
Eliminating potential ignition sources within the
storage vicinity is imperative. Additionally,
bottles should be systematically kept in an
upright position and securely chained together,
reinforcing a comprehensive safety strategy.

Examples of critical Corrosion Employ corrosion-resistant materials, opting for Y Y Y Y Y Y

control points for non-corrosive metals like stainless steel or
biological hazards aluminum. Emphasize the maintenance of
encompass pristine and dry metal surfaces, employing
meticulous cooking, drying agents as needed. Enhance protective

RC- SITXFSA008-FSPT-V1.1 Page | 7

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 Process step Hazard Control measure Q1 Q2 Q3 Q4 Q5 CCP

cold storage, hot measures by applying a coating or barrier

holding, and product product such as grease, oil, paint, or carbon
handling. fiber, fortifying resilience against corrosive
elements and ensuring prolonged durability.

In an occupational Jewellery The accumulation of perspiration, dirt, and Y Y Y Y Y Y

setting, the presence bacteria underneath jewelry poses a risk,
of jewelry constitutes potentially leading to dermatitis and various skin
a substantial safety conditions. Beyond health concerns, jewelry
hazard with the becomes a potential hazard in occupational
potential for causing settings, where rings, in particular, can become
severe injuries. The entangled with boxes or crates, heightening the
inherent risk involves risk of finger injuries, including the possibility of
the entanglement of crushing. This dual perspective underscores the
jewelry in power importance of mindful jewelry practices for both
tools or its health and safety considerations.
entrapment against
various objects,
conveyors, and the
dynamic components
of machinery.

Certain bacteria Spores Prolonged exposure to a substantial quantity of Y Y Y Y Y Y

RC- SITXFSA008-FSPT-V1.1 Page | 8

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 Process step Hazard Control measure Q1 Q2 Q3 Q4 Q5 CCP

exhibit the capability mold spores can induce allergic symptoms,

to generate spores including watery eyes, a runny nose, sneezing,
as a defensive itching, coughing, wheezing, difficulty breathing,
mechanism when headaches, and fatigue. Furthermore, recurrent
exposed to threats, exposure to mold has the potential to escalate
including conditions an individual's sensitivity, leading to more severe
such as boiling, allergic reactions over time. This underscores
acidity, or alkalinity. the importance of proactive measures to
This adaptive minimize exposure and maintain a healthy
response results in indoor environment.
the production of
spores, allowing the
bacteria to endure
and survive adverse
environmental
conditions.

Biological hazards Fungi Initiate the planting process by selecting robust Y Y Y Y Y Y

encompass and healthy stock. When choosing planting
organisms or sites, tailor them to the specific needs of the
substances derived plants. Opt for watering methods that avoid
from organisms that overhead application, as this helps prevent
present a potential fungal issues. Time waterings for the early part

RC- SITXFSA008-FSPT-V1.1 Page | 9

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 Process step Hazard Control measure Q1 Q2 Q3 Q4 Q5 CCP

threat to human of the day to enhance absorption. Ensure proper

health. These spacing to prevent overcrowding, and refrain
hazards manifest in from working in a wet garden to mitigate
various forms, potential damage. As a precautionary measure,
ranging from living treat plants with a reputable and proven
organisms like fungicide to safeguard against fungal infections
bacteria and viruses and promote plant health.
to harmful
substances produced
by biological
sources, posing risks
that necessitate
attention to
safeguard human
well-being.

Biological Viruses Enhancing indoor air quality involves optimizing Y Y Y Y Y Y

hazardsare ventilation, which encompasses the effective
organisms, movement of air into, out of, or within a room.
orsubstances Additionally, filtration mechanisms play a crucial
producedby role by capturing particles on a filter, thereby
organisms, that pose removing them from the air. This proactive
a threat to human approach serves as a preventive measure,

RC- SITXFSA008-FSPT-V1.1 Page | 10

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 Process step Hazard Control measure Q1 Q2 Q3 Q4 Q5 CCP

health mitigating the accumulation of virus particles in

indoor spaces. Spending time outdoors further
Pharaphase at
complements these efforts, allowing for natural
advanced word
air circulation and reducing the risk of airborne
virus transmission in enclosed environments.

RC- SITXFSA008-FSPT-V1.1 Page | 11

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

Section 6: Hazard audit table

CCP:

Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

Allergies that Storage (in a frozen No hidden allergies Verify food storage; Recall any food that chemical evaluation Annual
shouldn't be state) in the meal allergies need to be might include of completed goods assessment;
cooking kept separate every allergies that and raw materials Findings of
Pharampha day; haven't been free of the allergen;
disclosed; Food
that has been in lab
Examine food contact with one Organise internal
delivery labels on a another while being audits;
daily basis; stored should be examinations
discarded; Retrain
employees who Documentation
Verify employee don't maintain from outside audits
hygiene every day; proper personal
hygiene.

Verify the
availability of

RC- SITXFSA008-FSPT-V1.1 Page | 12

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

distinct cutlery and Food exposed to an

equipment for daily allergy while
specific orders cooking should be
according to thrown out.
allergens;

Verify product
allergen
declarations and
the daily application
of allergy controls.

RC- SITXFSA008-FSPT-V1.1 Page | 13

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 Hazard Control measure Critical limit Monitoring Corrective actions Verification Supporting
procedures procedures programs

RC- SITXFSA008-FSPT-V1.1 Page | 14

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

CCP:

Hazard Control Critical Monitoring Corrective Verification Supporting

measure limit procedures actions procedures programs

Pathogen surviva pasteurisation The Verify the flow The ice Review the pasteurisation
done temperature meter's time cream docs. CC
l correctly to is set at (thermometer). mixture
eradicate 85C for 20 Verify that the needs to
vegetative seconds device is be
germs and operating pasteurise
ensure correctly. d again
product because it
safety. does not
meet the
critical limit

RC- SITXFSA008-FSPT-V1.1 Page | 15

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

CCP:

Hazard Control Critical limit Monitoring Corrective Verification Supporting

measure procedures actions procedures programs

Spore-forming cooking After 10 Using a Cook for a The Record of

and toxin- minutes, an calibrated further 10 manager is calibration
forming internal thermometer, minutes or until required to
bacterial growth temperature check and the keep track of
and survival: of 176˚F is record the temperature the
reached. cooking reaches the temperature
temperature desired 176˚F. and
Aureus after the calibration of
Staphylococcus necessary cooking;
Clostridium minimum Adjust food
difficile temperatures. measurements
Botulinum Every week,
Clostridium the manager
Bacillus cereus Examine verifies that
the food
probes are
A thermome utilised,
calibrated,
and properly
maintained.

RC- SITXFSA008-FSPT-V1.1 Page | 16

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

RC- SITXFSA008-FSPT-V1.1 Page | 17

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

CCP:

Hazard Control Critical Monitoring Corrective Verification Supporting

measur limit procedures actions procedures programs
e

Growth and Chilling Food marking the Once the The management Temperatur
survival of should be processed necessary is required to e log for
spore-forming cooled from food's start time temperature keep track of the cooling;
and toxin- 135°F to to prevent of 70˚F or calibration and Calibration
forming 70°F in two recontamination 41˚F is chilling record
bacteria: hours . reached, cool temperature;Ever
(beginning for an y week, the
at the time additional 15 manager verifies
Aureus The indicated); When food is minutes. that food probes
staphylococcu then, in four cooling, cover it. Recalibrate are utilised,
s Clostridium hours, from food probe calibrated, and
difficile 70°F to thermometer maintained
Botulinum 41°F or s and go appropriately.
Clostridium below;(Note through the
cereus Bacillus temperatur chilling
e and end procedure
time);A total again.
of six hours
may be

RC- SITXFSA008-FSPT-V1.1 Page | 18

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 Hazard Control Critical Monitoring Corrective Verification Supporting
measur limit procedures actions procedures programs
e

spent
chilling.

RC- SITXFSA008-FSPT-V1.1 Page | 19

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

CCP:

Hazard Control Critical limit Monitoring Corrective Verification Supporting

measure procedures actions procedures programs

Development of temperature After 10 keeping track Food that chemical Annual

harmful regulation minutes, an of and has been in analysis of evaluation;
microorganisms according to internal restricting tie contact with completed outcomes of
scientific and temperature outside the one another goods and analytical lab
FDA of 176˚F is refrigerator. while being raw materials work.
guidelines reached. stored free of the
should be allergen.
discarded;
Retrain
employees
who don't
maintain
proper
personal
hygiene.

RC- SITXFSA008-FSPT-V1.1 Page | 20

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

CCP:

Hazard Control Critical Monitoring Corrective Verification procedures Supporting

measure limit procedures actions programs

re- The ice <4C Take note of Eliminating Examine the documentatio CCP2
cream the or n ageing
contaminatio mixture thermometer. reprocessing
should
n be
quickly
chilled to
4C and
kept cold
during
the
ageing
process.

RC- SITXFSA008-FSPT-V1.1 Page | 21

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

CCP:

Hazard Control Critical limit Monitoring Corrective Verification Supporting

measure procedures actions procedures programs

inflammatory Labelling comprehensive visually Ice cream documents

CCP3 Labelling
components guidelines label checked by needs to be pertaining to
instructions. staff to thrown labelling
ensure away if it guidance.
proper comes in a
labelling. package
with any
missing
instructions.

RC- SITXFSA008-FSPT-V1.1 Page | 22

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

CCP:

Hazard Control Critical Monitoring Corrective Verification Supportin

measure limit procedures actions procedures g
programs

contaminants and extraneous material Not Take note of Maintenanc Examine the filtering
s Labelling often the e of sieves documentatio
guideline thermometer n
s .

RC- SITXFSA008-FSPT-V1.1 Page | 23

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

CCP:

Hazard Control Critical limit Monitoring Corrective Verification Supporting

measure procedures actions procedures programs

harmful Labelling Label Not often Controlling Keep the Packing it

microorganisms guidelines instructions the area around and
temperature it and its inlet preserving
properly clean. the files.

RC- SITXFSA008-FSPT-V1.1 Page | 24

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

CCP:

Hazard Control Critical limit Monitoring Corrective Verification Supporting

measure procedures actions procedures programs

Inadequate While Label What is the If the delivery keeping an Filing and packing

Packaging examining instructions temperature exceeds the eye on the

the product, of the cold delivery packing's
make sure meal that was critical quality and
to check the delivered? constraints, preserving
quality of the How: Take a reject the product data.
packing. temperature delivery,
reading with a notify the
probe? either supplier, and
outdoors or record it on
inside a the delivery
delivery worksheet.
vehicle

RC- SITXFSA008-FSPT-V1.1 Page | 25

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

Section 7: Support programs
Each support program necessitates inclusion in a comprehensive list, along with the incorporation of relevant information such as policies and procedures. A
hazard control program encompasses precautions essential to safeguard workers from substance or system exposure, accompanied by instructions and
procedures for monitoring exposure and ensuring worker health. This applies not only to individuals handling substances, materials, or chemicals but also to
those potentially exposed to threats like noise and vibration.

The term “intended use of the product” denotes how consumers typically utilize a product. The HACCP team must ascertain the target market, especially if it
includes sensitive individuals. According to the FDA, intended use is defined as “that which those legally responsible for the device labeling intended.” In
simpler terms, it refers to the purpose for which the device is being utilized.

Standard 3.2.1 Food Safety Programs delineates the requirements for food safety programs and is the focal point of this guide. Compliance is mandatory for
specific businesses, as outlined on pages 5 and 6. A food safety program, a documented plan, outlines how a food business will manage the associated
hazards in its food handling activities.

The HACCP Food Safety Program identifies potential hazards in all food handling operations within a business, monitoring control methods and implementing
corrective actions if a hazard is not under control.

Standard 3.2.2, Food Safety Practices and General Requirements, outlines specific controls for food handling throughout various stages, from receipt and
storage to processing, display, packaging, transportation, disposal, and recall. Additionally, it addresses the skills and knowledge of food handlers and
supervisors, the health and hygiene of food handlers, and the cleaning, sanitizing, and maintenance of food premises and equipment.

RC- SITXFSA008-FSPT-V1.1 Page | 26

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

Appendices

Example Form 1:

Week commencing: week 1________________________

Temperature
Area Corrective action Initial
M T M T M

Cold Cold
Am 5 Am 6 Am 7 Cold room I.T
room room
Cold room
Pm 10 Pm 8 I.T

Am -17 Freezer Pm 8 Freezer Am -16 Freezer I.T

Freezer
Pm -12 Pm -11 I.T

Week commencing: week 2________________________

RC- SITXFSA008-FSPT-V1.1 Page | 27

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 Temperature
Area Corrective action Initial
M T M T M

Cold Cold
Am 4 Am 6 Am 6 Cold room I.T
room room
Cold room
Pm 8 6 Pm 8 I.T

Am -16 Freezer Pm -19 Freezer Am -17 Freezer I.T

Freezer
Pm -10 -12 Pm -12 I.T

Week commencing: week 3________________________

Temperature
Area Correction Initial
M T M T M

Cold Cold
Am 6 Am 8 Am 6 Cold room I.T
room room
Cold room
Pm 9 9 Pm 10 I.T

Freezer Am -19 Freezer Pm -19 Freezer Am -16 Freezer I.T

RC- SITXFSA008-FSPT-V1.1 Page | 28

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au

 Pm -11 Pm -10 I.T

Week commencing: week 4________________________

Temperature
Area Correction Initial
M T M T M

Cold Cold
Am 8 Am 8 Am 5 Cold room I.T
room room
Cold room
Pm 10 9 Pm 8

Am -15 Freezer Pm -19 Freezer Am -17 Freezer I.T

Freezer
Pm -12 Pm -9

RC- SITXFSA008-FSPT-V1.1 Page | 29

Rockford International College Pty Ltd T/A Rockford College

Level 3, 633 Princes Highway, Rockdale, NSW 2216

ABN: 47636979667|RTO Code: 45650 | CRICOS Provider Code: 03882C

Phone: +61285935200 | Email: [email protected] | Web: www.rockford.edu.au