Austin Santos 18417.1.Three different areas of business. Policy and procedures.
Responsibilities and Procedures:conducting regular workplace inspections that include housekeepingregular cleaning program both during and before and after shiftsworkplace procedures for cleaning up spills and other emergencyregular, scheduled maintenance program for plant and equipmentkeeping work areas well maintained, clean, well lit, uncluttered and free of wastecleaning up spills on floors immediately and locating and fixing the cause of spills orleaks.keeping walkways clear of obstructionsstoring materials and equipment neatly and out of the way of productionregularly removing wasterepairing damaged plant and equipment quicklyinstalling suitable containers for waste products that are conveniently located andregularly emptied to ensure that there is not a buildup of meat products on the floorIntent: Purpose of this standard sets out requirements for food premises and equipment that, if complied with, willfacilitate compliance by food businesses with the food safety requirements(Food Safety Practices and GeneralRequirements). The objective of this Standard is to ensure that, where possible, the layout of the premises minimisesopportunities for food contamination. Food businesses are required to ensure that their food premises, fixtures, fittings,equipment and transport vehicles are designed and constructed to be cleaned and, where necessary, sanitised.